Acadiana Profile June-July 2016

BACKYARD LIVING Lush Outdoor Spaces

Best New

S T N A R U A T S RE 5 PLACES WITH LOCAL FLAVOR

Blu Basil in Lafayette serves Vietnamese and other Asianinspired dishes in a contemporary, comfortable atmosphere.

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ACADIANA WEDDINGS Cakes, invitations, gowns, advice and more!

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La Creperie Bistro in Lafayette is one of our five best new spots to try.

contents A little extra Editor’s note Nouvelles de villes Newsbriefs Le visiter Calendar lagniappe

NOTE DE L’EDITEUR

home+style 15 Beach Basics pour la maison Porch Accessories la maison Outdoor Spaces À la mode

food+drink 27 Cold Treats Hot Dogs recettes de cocktails Thai Frapp sur le menu

de la cuisine

culture 83 personnes Kevin Castille la musique Rad Wagon les artistes Trish Ransom en francais

Un Ragoût d’Hippopotame

features best new restaurants 34 5 places worth trying by cheré coen

lagniappe records 46

A record store in Lafayette, run by two musicians, offers a refreshing experience for amateurs and afficionados alike. by devin cochran

acadiana weddings 55 Fashion, invitations, gift ideas, checklists and more!

lagniappe

learn french Tempête n. storm example:

How Will you stay cool this summer?

Partout où nous passons dans la tempête de roses, la nuit est illuminé par épines et le tonnerre des feuilles, une fois dans le calme des buissons, grondement à nos talons. - Ingeborg Bachmann

june/july 2016 vol. 35 | № 3

Editor in Chief

Managing Editor

Associate Editor

Art Director

Errol Laborde Sarah Ravits Melanie Warner Spencer Sarah George

cool Lead Photographer My staying for summer

Web Editor tools are dusting powder, cotton shirts,

Vice President of Sales linen pants and ice-cold

cocktails.

Danley Romero

Sales Manager

Rebecca Taylor

translation: I’ll be staying inside with the air conditioning on.

Kelly Massicot Colleen Monaghan (504) 830-7215

Colleen@acadianaprofile.com

(337) 298-4424

(337) 235-7919 Ext. 230

Rebecca@acadianaprofile.com

Traffic Manager

Distribution Manager

Jessica DeBold

Event Coordinator Margaret Strahan

Administrative Assistant

Subscription Manager

Production/Web Manager

Senior Production Designer

Denise Dean Sara Kelemencky

I’m going to wear a big, fabulous hat.

Subscriptions Mallary Matherne

did you know?

June is Louisiana’s wettest month. On average, we enjoy 12 days of rainfall dumping a total of 7.91 inches. That’s twice as much as April... you know, the month that supposedly rains so much there’s a rhyme about it.

John Holzer

Director of Marketing & Events Cheryl Lemoine

Wherever we turn in the storm of roses, the night is lit up by thorns, and the thunder of leaves, once so quiet within the bushes, rumbling at our heels. - Ingeborg Bachmann

Staci McCarty Ali Sullivan

Production Designer Monique DiPietro

Chief Executive Officer

President

Alan Campell

Executive Vice President

Errol Laborde

According to WeatherDB, Lafayette is the 27th-most rained upon city in the country, Sulphur is ranked 13th and Houma is 10th. Other Louisiana cities made the list, too. Baton Rouge ranked 26th, Slidell 22nd, Hammond 21st, New Orleans 15th, Prairieville 11th, and Marrero 4th.

Todd Matherne

behind the scenes

Like us on Facebook (Facebook.com/AcadianaProfile) and follow us on Twitter (@acadianaprofile) for daily updates, happenings in the area and other news!

Please consider our planet and recycle this (and every) magazine when you are done with it.

Renaissance Publishing LLC • 110 Veterans Blvd., Suite 123 • Metairie, LA 70005 • (504) 828-1380 • (877) 221-3512 128 Demanade, Suite 104 • Lafayette, LA 70503 • (337) 235-7919 ext. 230 Acadiana Profile (ISSN 0001-4397) is published bimonthly by Renaissance Publishing LLC, 110 Veterans Blvd., Suite 123, Metairie, LA 70005 (504) 828-1380 and 128 Demanade, Suite 104, Lafayette, LA 70503 (337) 235-7919 ext. 230. Subscription rate: One year $10; Foreign Subscriptions vary. Periodicals postage paid at Lafayette, LA, and additional mailing entry offices. POSTMASTER: Send address changes to Acadiana Profile, 110 Veterans Blvd., Suite 123, Metairie, LA 70005. Copyright 2016 Renaissance Publishing LLC. No part of this publication may be reproduced without the consent of the publisher. The trademark Acadiana Profile is registered. Acadiana Profile is not responsible for unsolicited manuscripts, photos and artwork, even if accompanied by a self-addressed stamped envelope. The opinions expressed in Acadiana Profile are those of the authors and do not necessarily reflect the views of the magazine or owner.

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acadiana profile june/july 2016

Built in 1928, the Calcasieu Marine National Bank in Lake Charles serves as the backdrop for this year’s Acadiana Weddings.

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note de l’editeur

sales team

Sarah Ravits Managing Editor (504) 830-7239 Sarah@acadianaprofile.com Rebecca Taylor Sales Manager (337) 298-4424 (337) 235-7919 Ext. 230 Rebecca@acadianaprofile.com Like the culture of Acadiana itself, the

food and restaurant scene celebrates both tradition and innovation. It also embraces and welcomes newcomers. For our cover story, Cheré Coen found five new restaurants worth checking out, whether you live in the vicinity or want to embark on a road trip in search of a culinary adventure.

Speaking of adventures, this is also our annual wedding issue that is geared toward helping those who are about to go on the most romantic endeavor itself: getting hitched! Writer of our sister publication’s blog, “Let Them Eat Cake,” Kelly Massicot has gift ideas and offers a handy timeline and checklist to help you stay organized, while Tracee Dundas discovered the most stylish gowns and accessories for the big day, photographed at the beautiful, chic and historic Calcasieu Marine and National Bank in Lake Charles. We also have a selection of cakes and invitations for you to look over, as well.

As usual, we highlight the colorful, interesting characters that make

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acadiana profile june/july 2016

Acadiana so unique. Turn to pg. 88 to read Michael Patrick Welch’s interview with local band Rad Wagon. This group of 20-somethings perform psychedelic garage rock, and we’ve been rocking out to them at the office. In other music news, we also have a story on Lafayette’s Lagniappe Records, a cool shop run by musicians who have an incredible inventory.

You’ll also want to read about artist Trish Ransom, pg. 92. Trish was beckoned to the swamps after living in California and makes art out of recycled and found objects.

Within the rest of these pages you’ll find much more, and we hope you enjoy reading it. As always, we welcome your suggestions and encourage you to stay in touch with us.

[Note: In our Top Lawyers list in the previous issue, Bradley Brandon of Bradley Moreau Howay Stagg APLC and Eva Y. Dumas of Bradley Moreau Howay Stagg APLC should have been listed as real estate attorneys.]

Colleen Monaghan Vice President of Sales (504) 830-7215 Colleen@acadianaprofile.com

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nouvelles de villes

by lisa leblanc-berry

Expansions and Attractions Southwest Louisiana

Oysters at The Sizzling Monkey

Flying High

If you have an envie for a delicious, quick plate lunchto-go, stop by Jody and Tonya Hebert’s newest spot, A Venue by Dupuy at 9511 Maurice Ave. in Maurice (they own Dupuy’s Seafood in Abbeville), where you can drive through for Cajun fare such as crawfish etouffée with fried okra. (Tip: Beware of Highway 167 speed traps).

The Morgan City barbecue joint, East Gate BBQ, opened a second location in Youngsville, 123 La Neuville Road (formerly Straws and Claws) with tender brisket, pulled pork and chargrilled oysters. Also new in Youngsville is Peking Garden Restaurant at 2802 E. Milton Ave., featuring hibachi, sushi and Chinese fare. Check out the new Cajun Cabana Bar & Grill, 1000 Albertson Pkwy. in Broussard. O rder crawfish boudin spring rolls, shrimp and gouda grits and Caribbean jerk chicken. In Lafayette, Collin and Jasmyne Cormier’s year-old Pop’s Po-boys at 740 Jefferson St. has expanded from serving lunch only to being open Thursday-Saturday until 9 p.m.

Order the debris-style roast beef with crispy oysters and hand-cut fries with crawfish dip. Also, check out the new Zen Noodles & Grill, 3809 Ambassador Caffery (in the former Tutti Frutti’s), a sleek Vietnamese eatery with creative soups, butter sauce frog legs, grilled mussels, beef carpaccio and steamed lemongrass clams. Sizzling Monkey at 116 E. Vermilion St., is a new hip spot downtown, complete with monkey art and a late-night Monkey Bar with live music. (Executive Chef Blake Fontenot worked at Charley G’s). You can cook the meat and seafood of your choice at your table, “on the rocks,” on a sizzling hot rock! Other options: flame-licked salmon, lamb chops and chargrilled oysters. Speaking of oysters, Drago’s of New Orleans, famed for its chargrilled bivalves, is still planning to open a Lafayette location.

Another Big Easy eatery, Dat Dog, will be situated at 201 Jefferson St., featuring patio dining, a wrap-around mezzanine, live music and suds from Bayou Teche Brewery of Arnaudville.

The Lafayette Airport Commission, which is planning an estimated $150 million in construction projects including a new terminal and runway improvements over the next 3-5 years, announced it has chosen 2 firms to lead the construction of the LFT Terminal project, marking a major milestone for Acadiana travelers. RS&H of Austin was selected as the architectural and engineering firm that will design the new terminal. Heery International, headquartered in Atlanta, was selected to serve as the project and construction management firm. Construction of the new terminal will begin later this year.

Maurice, Youngsville, Broussard, Lafayette

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Lafayette

Spicy Guided Tours Avery Island

Curator and historian Shane Bernard, Ph.D., the author of five books about south Louisiana including “Tabasco: An Illustrated History,” is now offering 1.5-hour guided tours at the new Tabasco Visitors Center; $10/person with a $200 minimum (337-373-6139).

New Shopping Haven The Hub City

One of the largest retail developments in the history of Lafayette, the recently opened Ambassador Town Center, reaffirms that the commercial real estate market continues to hold its own, despite the tanking oil and gas sector. The 58-acre project located at Ambassador Caffery and Kaliste Saloom (which reportedly created 2,300 construction jobs and 1,700 permanent jobs) is anchored by Field & Stream, Costco, Dick’s Sporting Goods and Nordstrom Rack, along with boutique shops and restaurants. This includes Chuy’s Mexican Restaurant (with a happy hour nacho bar), Blaze Pizza (with an interactive kitchen) and BJ’s Restaurant and Brewhouse, among others. A new coffee concept, Professor Bob Bean’s Nitrogen-infused Coffee and Ice Cream Lab, has been eagerly anticipated among cold-brew iced coffee enthusiasts (from local SubZero franchise owner, Ken Bobbs).

photo courtesy facebook.com/TheSizzlingMonkey

Ça C’est Bon!

In booming Lake Charles, Golden Nugget is adding an additional 300-room hotel tower, to be completed in the spring of 2017, L’Auberge Casino Resort recently expanded its dining options to include the 24-hour Modern Pantry featuring everything from boudin and gumbo to sushi and gelato, and the Isle of Capri just renovated and revamped its Lone Wolf concert venue. Rikenjacks Brewing Co., a former hot-spot that closed in 2006, has been revived and is now situated in a building that once housed the Italian Villa on Ryan Street, with outdoor dining, bars and live music.

Vinton’s Delta Downs Racetrack Casino and Hotel, which recently opened Rosewater Grill and Tavern featuring steaks, seafood and craft beer overlooking the racetrack, is undergoing a $45 million expansion slated for completion in December.

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calendar

by judi russell

around acadiana Gatherings and activities around Acadiana june 2. First Thursday “Celebrate Shopping”

Event. Main Street, Franklin.

(337) 828-6345.

6. Artists Guild Unlimited “Artist for

June.” Everett Street Gallery, Morgan City. (985) 385-9945.

11. Juneteenth Folklife Celebration.

Opelousas Farmers Market Pavilion, Opelousas. (337) 945-5064.

11. National Marina Day. Delcambre Marina,

Delcambre. (800) 884-6120.

11. Blues & Brews Homebrew Festival.

Downtown Morgan City. (985) 385-1770 ext. 112.

11. 7th Annual City of Franklin Main Street Program “Promenade d’Art.” Downtown Franklin.

14. Flag Day. Bouligny Plaza, New Iberia.

(337) 344-9397.

18. Clifton Chenier Celebration. Clifton

Chenier Club, New Iberia. (337) 339-5903.

24-25. Louisiana Smoked Meat Festival.

Ville Platte Civic Center. (337) 224-3248.

26. Stars & Stripes Musical Celebration.

Sugar Cane Festival Building, New Iberia.

(337) 364-1603.

july 3. Rock the 3rd- Morgan City’s Independence Day Celebration. Lawson Park & Riverfront in Downtown Morgan City. (985) 385-1770 Ext.112.

21. St. Mary Chamber of Commerce 5th Annual Bayou BBQ Bash-Meet the Cooks. Hampton Inn & Suites in Morgan City. (985) 384-3830.

22-23. 5th Annual Bayou BBQ Bash Craft

Show. Under the Hwy. 90 Bridge in downtown Morgan City. (985) 384-3830.

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style+home Ă la mode 16 Summer essentials by claire salinas

pour la maison 18 Porch accessories

by Claire salinas

la maison 20

Inspiration for an outdoor oasis by lisa leblanc-berry

Explore two beautiful outdoor sanctuaries

style+home À la mode

summer essentials

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Items to put in your beach bag 1

2 by claire salinas | photo romero & Romero

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1. ALLgood unscented sunstick, SPF 30 from Pack & Paddle

6. Teakwood S’well Bottle from Red Arrow Workshop

2. Bourbon & Seven Lip Butter from Pack & Paddle

7. Blue Planet Clanta in Beige sunglasses from Red Arrow Workshop

3. Backpack Buttons (sold individually) from Red Arrow Workshop

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4. State Handmade Notebook from Red Arrow Workshop 5. Louisiana Bottle Opener from Red Arrow Workshop 6

9. OluKai Hiapo Sandal from Pack & Paddle 10. St. Tropez Tan Optimiser Body Polish from Park Lane 11. HandDrink Hand Cream by jane iredale SPF 15 from Park Lane

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Swell’s mission is to rid the world of wasteful plastic bottles, while giving a portion of proceeds to people in need.

8. M. Carter WaveStripe Tote from Genterie Supply

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style+home pour la maison

backyard accessories Relax in style with these products. by claire salinas | photo romero & romero

1. Hartford Lounge Chair and Grey Embroidered Throw Pillow Paul Michael Company 2. Raya Clear Stripe Lantern World Market 3. Grassland Roads display in wooden case with seashell Sabine Pools

4. Marx Tray in medium and large Paul Michael Company 5. Turquoise Metal and Wood Tristan Stool World Market 6. Trans-Oceantaos Meadows Emerald Rug Sabine Pools

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Hydrangeas are perfect for summer.

The blooms change color depending on the acidity of the soil. The more acidic, the bluer the bloom. Pictured here is an Endless Summer Blushing Bride Hydrangea in white (which won’t change colors). We picked up this plant and the Tree Trunk Planter from All Seasons Nursery.

style+home la maison

soothing summer sanctuaries Tropical oases designed for resort-style entertaining during the sizzling days and steamy starlit nights by lisa leblanc-berry | photos by sara essex bradley

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WHEN TEMPERATURES SOAR TO UNBEARABLE

heights, the sounds of splashing water near a cool, sparkling pool and the enticing aromas of hickory smoke bring a resort vibe to the Cajun prairie. Swaying palms and waterfalls, fire fountains and winding paths that lead to hidden courtyards and water gardens are among the many alluring elements that grace Robert and Faye Feucht’s tropical backyard paradise in Eunice.

Guests relax on underwater benches and tanning ledges near a raised spa with weir waterfalls beside the dining terrace accented with an outdoor fireplace. A few feet away, the luxurious pool house was designed for comfortably entertaining up to 100 partygoers. Barbecue abounds as the sky lights up during July 4th firework celebrations and relaxing summer soirées.

The Feucht estate gardens, designed

by Richard Hymel, include several outdoor rooms. The walled courtyard garden features a raised fire fountain.

The cast stone cherub on top can be removed at night to light a fire via a natural gas bubbler device that’s situated just below the water, for a dramatic effect. Bevelo gas lanterns, reclaimed old St. Louis Brick and custom wrought iron reflect the Hays Town-inspired design aesthetic.

The pigeonnier is set back away from the house, framed by an allee of oak trees near rustic fencing. The multi-tiered gardens contain a variety of indigenous plants and colorful blooms for year-round interest.

The pool house has a full kitchen, a wet bar and media system.

Durable quartzite stone paving accents the pool decking. An outdoor fireplace enlivens a raised dining terrace near the raised spa with trickling weir waterfalls.

Being able to enjoy a dreamy tropical oasis while at home was the Feucht’s ultimate goal after building their sprawling A. Hays Town-style residence. Several outdoor living spaces were designed by acclaimed landscape architect Richard Hymel, ASLA of Ferris Land Designs, LLC. “When the owners contacted me, they had an extensive wish list,” he remarks. This included a pool and pool house, an A. Hays Town-style pigeonnier, a walled courtyard garden with a fire fountain off the back patio, a formal water garden, a new patio off the master bedroom and a new garage with Doric columns near a centerpiece cast iron sugar kettle that was transformed into a goldfish pond.

“Their back yard was a blank slate and we had plenty enough room to fit in everything they wanted,” Hymel states. “Arranging the spaces in scale with each other was the challenge. But once we broke the area down into different zones representing outdoor rooms, the pieces fell into place.”

The first outdoor room that Hymel created was the New Orleans-style courtyard. “It’s surrounded by a brick wall with wrought iron panels and windows to give us peeks into the spaces beyond. From here, it leads into the water garden, with a view down an oak-lined alley to the pigeonnier in the far distance.”

“The fire fountain and an outdoor brick fireplace brought in a warmth and coziness at night,” Hymel adds. “Overall, the setting is quite serene and very relaxing, like having a resort paradise in your own back yard.”

Many homeowners want to create the ultimate tropical oasis that includes an exceptional outdoor kitchen. Broussard residents Tim and Donna Vincent, whose fabulous Southern home is located in Le Triomphe’s elegant golf community, contacted Kyle Braniff of Braniff Construction and Backyard Builders, LLC to create their new “backyard oasis.” It was designed to complement the Vincent’s soothing poolscape, enhanced with palm trees and a pair of picturesque pergolas.

“The Vincents brought us a set of plans by architect Natalie Fraychineaud. They chose us as the builders,” says Braniff, who has been creating amazing outdoor kitchens for 19 years. “We helped them

with all of their flooring, equipment and counter top selections,” he says modestly.

The innovative outdoor living area he orchestrated includes such amenities as motorized screen access panels that produce retractable mosquito screens which automatically roll down to seal all openings via remote controls. Braniff designed a large custom island, built out of antique cypress, that doubles as a dining table.

“The family likes to entertain, with children in high school,” he notes.

So a convenient open bar area that’s connected to the outdoor kitchen was created. Myriad appliances include a gas grill, a double burner and a 60,000 BTU

power burner “for cooking gumbos and boiling seafood” plus a warming drawer.

Braniff seamlessly incorporated a built-in refrigerator. “We faux-finished the center match siding to look like an antique paint job with multiple colors,” he explains.

Braniff also installed energy-smart ceiling fans, produced by the Big Ass Fans company (featuring unmatched air flow and smart phone apps). “They push around five times more air than most ceiling fans,” he adds.

Other clever design details included a stainless steel hood wrapped in antique cypress for architectural interest. “All of the ceilings and beams are a combination of new and antique materials,” Braniff explains. “I like cypress ceilings because the wood has more knots in it, and consequently, it looks more rustic.”

Both the Feuchts and the Vincents are enjoying their vastly different, yet equally alluring tropical retreats during the languorous south Louisiana summertime, when the living is easy.

Ceilings in the Vincents’ new outdoor kitchen rise to a dramatic height of 20 feet, and are made with a combination of cypress and antique pine. The antique cypress island, designed by Kyle Braniff, is situated near the keeping room, with its brick fireplace and graceful archways overlooking the poolscape. The Vincent family takes turns in the swing on lazy summer afternoons, and lounge beneath the sun-dappled pergola near the soothing sounds of poolside waterfalls.

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Hot dogs may be an All-American food, but we’re adding some international flair to our toppings this summer.

food+drinks sur le menu 28

Where to get cool desserts by jyl benson

de la cuisine 30

Hot dogs and creative toppings by marcelle bienvenu

recettes de cocktail 32 Thai Frapp

by Nick dietrich

food+Drink

sur le menu

Borden’s offers nostalgic, timeless desserts that harken back to its early days in the ‘40s and ‘50s.

cool for the summer 4 spots that beat the heat by jyl benson | photo romero & romero

Sitting in Borden’s ice

cream parlor you pretty much expect dorky Ward and the wasp-waisted June Cleaver to swing through the door with Wally and the Beaver in tow.

Once ubiquitous, Borden’s in Lafayette is the very last of its kind in America. Opened in 1940 by the Borden’s Dairy Co. as part of a milk cooling station on a property owned by the Levy family, the Art Moderne-style shop still serves timeless ice cream concoctions – banana splits, sundaes, frappes, malts and

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shakes – and the innocent comfort that comes with the simplest of pleasures. When Flora Levy passed away in 1981, her will bequeathed the ice cream parlor to the University of Louisiana Foundation. The Foundation held the title to the property and rented the space to Borden’s Dairy. Though the property had been owned for generations by the Levys, it’s taken multiple generations of two different families, a university and one exceptionally devoted employee to preserve this treasure. The Foundation

held the title to the building and property. Borden’s Dairy continued to operate the ice cream business. In 2009, the Foundation sold the property, and Borden’s sold the business to Lafayette businessman and preservationist Red Lerille, and his daughter, Kackie Lerille; the two of them restored the building, while adding a drive-through window and outdoor seating.

Kackie now owns the business and manages the store. Ella Meaux has been an employee of the shop since 1961.

bonus bite Hali Habetz and Jason Holder discovered the wonders of coldpressed green juice while on vacation. Soon after returning home to Lake Charles the couple purchased a Norwalk Hydraulic Press for their home and marveled at the difference juicing made in their lives. They had more energy and their health improved. Soon they were making juice for friends and family.

Demand led them to establish Pure Press Juicery less than two years ago. They now have a devoted following for their chilled, unpasteurized cold pressed, glass bottled, locallysourced, organic juices.

Each 12-ounce bottle of delicious raw juice is extracted from about 2 pounds of organic vegetables, the equivalent to eating 8 servings of fruits and vegetables. This pure, liquid nourishment is easily digestible, replenishes cells and boosts immunity.

Pure Press makes many varieties of juice blends. The Gerson Twist blends carrot, apple, and a twist of ginger.

It is named after the father of Gerson Therapy, Dr. Max Gerson, and it has immunity strengthening, anti-cancer, anti-nausea, and antiinflammatory properties. The carrot and pineapple in the Good Morning juice improves skin and vision and reduces inflammation Juices are available at both the Cash & Carry and Charlestown Farmers’ Markets.

Candyland Cottage & Ice Cream Shoppe in Rayne lives up to its name: It feels like a childhood fantasy board game brought to life. The heavenly aroma of freshly made fudge hits you as soon as you open the door to the antique-filled shop that’s cluttered with jars of all manner of candy – old fashioned jelly beans, pralines, chocolates, licorice, taffy, gummy this and that – including the largest Gummi Bear in the World, which is available for $150.

Ice cream flavors change frequently but include both classic and exotic offerings and they can be served as is or whipped into floats, cream slushes, or sundaes.

A Technicolor cool vibes stop, Caribbean Ice Company in New Iberia started in 2001 as an old fashioned snowball and homemade ice cream stand then blossomed to serve exceptional hamburgers, pizza, wraps, soups, and salads. As the business has grown so has the kitchen talent. The founders’ sons Matthew and Andrew Shensky were trained in Boulder, Colorado at Auguste Escoffier, a farm to table culinary school. Their daughter, Elizabeth Shensky, is a pastry chef trained at Apicius International School of Culinary Arts in Florence, Italy. All this and they still serve top-notch snowballs and homemade ice cream.

Borden Ice Cream Shoppe 1103 Jefferson St., Lafayette, (337) 235-9291, bordensicecreamshoppe.com Candyland Cottage 1319 The Blvd., Rayne, (337) 334-7210, candylandcottage.wix.com Caribbean Ice Company 2905 Loreauville Rd., New Iberia, (337) 367-0094, carobbeanicecompany.com Pure Press Juicery purepressjuicery.com

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food+Drink FOOD+DRINK

DE LA CUISINE

In the mid 1800s, German immigrant butchers began selling various sausages in varying sizes.

hot diggity dog!

They called the long, thin ones “daschund” sausages.

Get creative with nonstandard toppings. by marcelle bienvenu photo & stlying by eugenia uhl

My penchant for hot

dogs goes back to my childhood, and it began with my father spoiling me when Mama wasn’t around. Papa was a Boy Scout leader for years and was a big believer in cooking over a wood fire. During most weekends, he could be found at his fire pit frying fish or making a gumbo or bouillabaisse. When the fire smoldered down, he declared it was the perfect fire over which to “roast a weenie” fitted on the end of a wire coat-hanger. There was always a stash, either in the ‘fridge or in the freezer, of red weenies.

No matter if we didn’t have hot dog buns, a

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Over time this evolved into the term “hot dog.”

slice of Evangeline Maid white bread made a perfect wrap for the blackened dog when it came off the fire. A squirt of Zatarain’s Creole mustard and maybe a few slivers of whatever cheese was hanging around paired quite nicely with my weenie.

As I skipped along my culinary trail, I was happy to find hot dog poor boys dressed with yellow mustard and a hearty chili on toasted crusty French bread at several poor boy shops in New Orleans. During my four years of living in the French Quarter, I ate my weight in Lucky Dogs, which I often consumed (loaded with lots of chili, onions and sweet pickle relish) on my walk back to my apartment after imbibing at the various bars in my neighborhood. In 1964, I visited the World’s Fair in New York City and was introduced to a Coney Island hot dog, which featured a warm wiener nested on a soft bun topped with chili, a a good amount of chopped onions and squirts of yellow mustard.

In recent years, I have become quite a fan of the hot dog at an old Tastee Freeze in downtown St. Martinville. The bun is really a small, crusty French bread (not as big as a poor boy but larger than a regular hot dog bun), and the wiener is big and long, which fits perfectly in the bread, and all is covered in a delicious house-made chili and topped with grated cheddar cheese. It’s good and is often my Saturday lunch treat when I’m working in my yard.

And now that the long, leisurely days of summer have arrived, I’m itching to build a fire in the fire pit (like Papa’s) and roast some weenies, but I’m anxious to try some new innovative dogs. Of course, you’ll have to make your choice of the wiener (also called franks), and there is certainly a wide variety now on the market. Big and juicy, slender and long, some are labeled “all beef” and others well, you know what I’m talking about – made with a variety of “meats.”

Use regular hot dog buns, toasted pistolettes, French bread or whatever bread strikes your fancy. The wieners can be roasted over an open fire, boiled, or zapped in the microwave. I sometimes put them on a cookie sheet in a hot oven.

You’re only limited by your imagination, right? Here are some ideas to inspire your creativity.

My husband, Rock, offers this idea – wrap your wiener in bacon, stick it on the end of a straightened wire coat hanger

and stick in the fire. The bacon will crisp up, and the juices flavor the dog. Tuck it into a toasted hot dog bun slathered with yellow mustard and garnished with caramelized onions (do this in a castiron skillet). You can turn it into a BLT by dressing it with shredded lettuce and finely chopped tomatoes sprinkled with a few grindings of black pepper.

I found some hot-dog-size veal sausages, which make a great substitute for the wiener. Brown the sausages in a cast-iron skillet and plunk them on a toasted pistolette (halved) and dress them with aioli (garlic-flavored mayo) and crumbles of bleu cheese.

A nephew of mine swears by his Frito-dog – a hot dog with chili, cheese and crumbled Frito chips on a bun.

His children tell me his nacho dog that features minced jalapenos, salsa and shredded cheese is their favorite. Maybe add some refried beans or guacamole.

If Asian cuisine strikes your fancy, try this Vietnamese-inspired hot dog that is like a banh mi, dressed with pickled veggies, fresh cilantro, mint, and mayo spiked with sircacha mayo, much like one I found on the website Serious Eats. The site also showcased a Tiki dog “wrapped in bacon, brushed with teriyaki sauce at end of cooking, placed on a toasted bun, then topped with diced grilled pineapple, chopped red onion, and a light drizzle of more teriyaki sauce.”

How about a pizza-inspired hot dog with shredded mozzarella and basil, pizza sauce, and black olives?

Go Greekish with tzatziki sauce, marinated thinly sliced cucumbers and a sprinkling of chopped fresh mint or dill fronds.

Since I am a big fan of Reuben sandwiches, try dressing the dog with sauerkraut, Swiss cheese and Thousand Island dressing.

Try a Cubano, adding thinly slices ham, Swiss cheese and a good dab of mustard to your hot dog.

A six-year-old great niece suggested plopping a roasted dog on a hot baked potato (cut in half) and adding sour cream, chives, bacon bits and grated cheddar.

And we must not forget pigs-in-theblanket for youngsters – spread a dab of a mixture of mayonnaise and mustard on the blankets before you roll them up and pop them in the oven.

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food+Drink FOOD+DRINK

recettes de cocktails

thai frappe A refreshing summer cocktail with extra spice recipe by Nick Dietrich photo & styling by eugenia uhl

Ingredients

2 ounces Thai Basil and Peppercorn-infused Rougaroux Rum .75 ounces lime .5 ounces chili simple syrup Directions

Insert three sprigs of Thai basil and six peppercorns into the bottle of rum and allow to rest for 48 hours in a cool and dark place. Â For the chili syrup, seed three Thai chilis and simmer in a cup of water for 15 minutes; then incorporate a cup of sugar.

Combine the ingredients in a blender and add a cup of ice.

Blend until smooth and serve in a stemmed coupe with a sprig of Thai basil mounted on top. Enjoy this spicy, yet refreshing, drink with your favorite bahn mi.

Serves 1.

32 |

acadiana profile june/july 2016

In addition to being packed with flavor, basil leaves contain many essential oils with anti-inflammatory and antibacterial properties.

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-

w e N Best

U A T S E R

By Chere Coen Photograpy By Denny Culbert

S T N URA Another year passes in Acadiana and the culinary scene grows more diverse and more expansive, giving visitors and residents alike endless opportunities for fabulous dining experiences. Some longstanding establishments, such as Blue Dog of Lafayette and RiverFront Louisiana Grill of Abbeville, have branched out into new markets or moved into new spaces. L’Auberge Casino Resort continues to evolve its dining scene with Modern Pantry, a casual restaurant that’s open 24 hours a day. In Lafayette, franchises by the dozens have moved in with new shopping opportunities.

The following are five outstanding new restaurants, helmed by chefs and owners who continue to reinvent the culinary wheel.

All five are perfect examples at how Acadiana continues to be one of America’s greatest culinary hubs.

s ` e u q i n i m o D

Wine Boutique & Bistro

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acadiana profile june/july 2016

Dominique Malbrough left Houma to study the culinary arts and food service management at Johnson and Wales University in Charlotte, North Carolina.

She became a chef and worked for Restaurant August and Chef John Besh in New Orleans. Along the way, she also completed two levels of wine certification through the International Sommelier Guild and the Wine and Spirits Education Trust’s Level 3 Advanced Certification in Wine and Spirits. It’s this combination of great food and appropriate wines that led her to return to Houma.

Her mother had operated Café Dominique’s in Houma since 2008, but when she retired, Malbrough took over the operation and renamed it Dominique’s Wine Boutique & Bistro, combining her love for food and wine. The idea, Malbrough explains, was to bring in diners and educate them about wine and how the two complement each other well.

Weekday lunches include appetizers such as colossal crab and lobster cakes and baked brie and a variety of salads, soups, sandwiches and flatbreads. The menu changes quarterly with the seasons.

“We try to change it up,” Malbrough says. “We try to make the menu fun.”

In addition, Dominique’s serves wine dinners (four courses with pairings), offers catering and sells wine in the front wine shop.

This summer, in addition to weekday lunches, Dominique’s will serve cocktails, wine and small bites at the bar between 2 p.m. and 6:30 p.m. Monday through Friday.

“We have a beautiful patio that’s right on the bayou,” she says.

The restaurant will remain a weekday affair, Malbrough insists, to allow time for her to be with family. In her former culinary jobs outside the state, family time wasn’t as much a priority so working long hours in the restaurant business wasn’t as difficult.

“In Louisiana, there’s a lot of family time,” Malbrough says. “Up there [in North Carolina], it’s not like that.

It doesn’t hurt as much up there.”

In 2015, Dominique's Wine Boutique & Bistro received a Wine Spectator Award of Excellence, an honor given to restaurants with exceptional wine lists.

8013 Main St., Houma (985) 223-7540 dominiquesbistro.com

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1910 In 1910, Lake Charles was dealt a devastating fire, one that engulfed downtown and destroyed the 1890 courthouse and City Hall. But the city rose from the ashes and began anew.

The newest addition to Lake Charles’ culinary scene, 1910, plays on this historic theme, using a flame as its icon. The idea came about after owner Andrew Green found the Phoenix Building at the corner of Kirby and Ryan streets as the perfect

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acadiana profile june/july 2016

location for his new culinary venture. The restaurant is situated across from the current courthouse and historic City Hall, both built in 1911, and a nod to the fire and the city’s resurrection seemed the perfect name.

“After the fire burned most of downtown, at that point they were looking forward,” Green says. “For us, 1910 is an ode to that, this new Lake Charles looking forward into the 21st century, hoping to grow the city and make things happen.”

Green is a former law student whose heart was in the culinary arts. He originally planned to practice law until he acquired enough money to open a restaurant, but his father talked him out of that plan, insisting he head straight into his dream.

After working for restaurants such as 121 Bistro, La Truffe Sauvage and Restaurant Calla, Green did just that.

1910 serves up classical dishes — “no crazy stuff,” Green insists — but still innovative and occasionally unusual entrees, such as wild boar tenderloin and an elk rib eye.

“We’re trying to get people to think about maximizing their experience of a fine quality dinner with a high quality wine,” he says, adding that wine pairing dinners are offered as well.

Wine is as important as the menu, Green said, and creative cocktails are served at the restaurant’s lovely bar accented by law books and photos of the 1910 fire.

949 Ryan St., Lake Charles (337) 602-6278 facebook.com/1910restaurantandwinebar

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Lla C creperie Bistro

Combine the dulce de leche crepe with the bistro`s espresso pour over - using locally roasted beans by Analine & Co. - and it`s a trip through paradise.

1921 Kaliste Saloom Road in Parc Lafayette, Lafayette // (337) 484-1010 // lacreperiebistro.com 40 |

acadiana profile june/july 2016

Monica Padron traveled the world with her husband Edgardo, who worked for years in the oil industry. Natives of Venezuela with European parents, the couple eventually landed in Lafayette.

But there was one aspect of their travels that was lacking in Louisiana — a crêperie.

“I love crêpes,” Padron says.

“Everywhere I went, I ate crêpes.”

Padron enjoyed them in India, England, Italy and, of course France, the mother country of crêpes, so when she and her husband, plus her sister-in-law Johana Padron and her husband Ricardo Angulo, decided to open a restaurant in Lafayette, the theme was already set.

La Crêperie serves traditional crepes one might see in France, but it also incorporates the many flavors of the countries the couple visited throughout their lifetime.

The Night in Madrid, for instance, marries manchego cheese, Spanish chorizo and a drizzle of olive oil, a dish diners would never spot in a French crêperie. The Mediterranean combines grilled chicken, hummus, red onions, feta cheese, tomatoes, Kalamata olives and a touch of olive oil. For something closer to home, there’s the New York crepe filled with roast beef, pepper Jack cheese, tomatoes, red onions and horseradish.

“We really picked out flavors for crepes from other parts of the world,” Edgardo Padron explains.

La Crêperie offers both savory and sweet crepes, the latter popular for those looking for a unique dessert spot. The Dulce de Leche, for instance, arrives filled with a creamy caramel and a dollop of housemade whipped cream.

The establishment is the Padrons’ first foray into owning and operating a restaurant and the community’s response has been positive. In addition to serving crepes, the bistro offers paninis, salads, soups and gelato from Lafayette’s Carpe Diem Gelato-Espresso Bar downtown.

There’s also a nice selection of wine and beer and a Happy Hour with small bites on weekdays. acadianaprofile.com

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"Vietnamese food is considered one of the healthiest foods throughout the globe because it uses fresh herbs and limited oil," Danny Nguyen says.

Blu Basil 42 |

acadiana profile june/july 2016

5451 Johnston St., Lafayette (337) 456-1120 blubasilwineandgrill.com

Danny Nguyen and his brother-in-law Chris Nguyen introduced Lafayette to Vietnamese classics with Saigon Noodles, a restaurant located in a strip shopping center that quickly became a hit.

The duo longed for a larger space where they could experiment more with modern Asian-Vietnamese dishes and allow diners to relax in a hip but casual space.

They took over a corner restaurant in the Times Plaza Shopping Center near Acadiana Mall in Lafayette, utilizing a larger kitchen to create new and innovative dishes. There’s the Vietnamese standard Pho, a Vietnamese meat broth that’s served with rice noodles and a variety of herbs and flavors, plus curries, grilled meats, vermicelli noodle bowls, lettuce wraps that are as delicious as they are perfect for carb haters and sugar cane shrimp for a sweet take on Louisiana seafood.

For something more adventurous, there’s fried bacon bao, a steamed rice patty stuffed with pork and eggs that’s deep fried and cut like a slider and accented by sautéed onions, mushrooms, bacon and alfalfa sprouts. The dish is one of Nguyen’s latest creations.

“I’m so proud of it,” he says of the fried bacon bao. “I let all the staff try it, let the customers try it and they loved it.”

Another new dish Nguyen introduced was savory crêpes made from rice flour and eggs, wrapped in lettuce and highlighted with a tangy fish sauce and cucumber slices.

So far, Lafayette diners are up for the new experiences.

“There are so many people here who are open to new things,” Nguyen says.

Blu Basil also serves craft cocktails, beer and wine and refreshing coconut water served in a real coconut. To top off the meal, don’t miss the iced Vietnamese coffee where drip coffee is placed on top of cream in a lovely display that’s eventually stirred with ice.

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u a e t o C d Gran Bistro 44 |

acadiana profile june/july 2016

Chef Christopher Thames might be best known for being named champion on The Food Network's "Chopped" in 2011, but his career spans the country and in a wide variety of experiences.

The Culinary Institute of America graduate has worked as executive chef for the Jefferson Hotel and the World Bank in Washington, D.C., a traveling

chef for Cirque du Soleil, and as owner of his own catering business.

He brings this vast culinary background to Grand Coteau Bistro, revitalizing the former Catahoula’s restaurant in Grand Coteau and reinstating fine dining to the region.

Thames hails from Beaumont, Texas, but spent summers in New Orleans where his grandfather was academic dean at the Baptist Seminary.

“I’m an I-10 rat is what I tell people,” Thames says. “I had both influences of Cajun and Creole cooking.”

In his last year of high school, Thames veered into vocational school with half the day devoted to culinary training. He went from an uninterested teenager with bad grades to an A student overnight.

“Six month after graduating high school I was in culinary school,” he explained. “I loved every minute of it and I knew I was home. A chef is such a different breed and I loved playing with fire — we’re such pyromaniacs — and there is something to be said of sharp knives.”

Thames has worked the East Coast, Seattle and Texas and served a number of famous people, but the Gulf South eventually drew him home. He landed in Baton Rouge where he met Leon Steele, who worked in Louisiana’s Main Street program.

Steele knew about the former Catahoula’s space and the next thing Thames knew, he was helming his own restaurant.

“It’s been a blur since,” he said of opening Grand Coteau Bistro in the fall of 2015. “But I’m here to set up roots.”

The menu features bistro and Louisiana favorites and offers special events such as Easter brunch, prom dinners and birthday lunches.

234 Martin Luther King Blvd.

Grand Coteau (337) 662-4033 grandcoteaubistro.com

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WRITTEN BY Devin Cochran PHOTOGRAPHS BY Romero & Romero

In the age of Spotify, iTunes and numerous other digital streaming platforms, the owners of Lafayette's Lagniappe Records give customers a refreshingly old-school experience when it comes to discovering new – and vintage – music.

Lagniappe Records

Patrick Hodgkins, formerly a bass player in the band As Fast As, met business partner Tess Brunet when she needed a bass player for a show in New Orleans. The two decided they were tired of touring as musicians and wanted to try something new.

Sitting

Snug

between Rukus and the Lafayette Center for Yoga, is an urban-like record store that offers an experience different from the shuffling through unorganized crates of vinyl in the average antique shop.

Tucked away in seafoam boxes, records rest in rows flowing to the back of the 900-square-foot building, divided by genres encompassing rock, pop, jazz and hip-hop. There is an earthy petrichor aroma, while the ears are greeted with the music of the day and the eyes fall upon the store’s friendly cockatiel, Agnes.

“There’s something here for everyone,” boasts owner and curator Tess Brunet. “We have work that needs to be done, but it gets hard when we get swept up in talking to people about a myriad of things.”

Before placing them out on display, Brunet and co-owner, Patrick Hodgkins, take on the arduous task of organizing and labeling records by their genre, quality or grade and vinyl type.

They assiduously clean used vinyl to make sure it is in its best condition.

“We bust our asses,” says Hodgkins.

“We use our expertise to sort all of that out before we put it on the floor so you don’t have to worry about that. Some people don’t care or don’t even know the difference, but it’s there for the people that do care.”

The records are graded and tagged on a scale of very good, very good+, excellent and near-mint.

“Every used record that comes in is unique because it may be a different catalog pressing or it may be a second or third

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A

gnes the cockatiel

perches on owner and curator Tess Brunet's shoulder.

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50

pressing. Then you have to check the condition of each of them,” Brunet explains. “We might have a copy of, for example, two records that look identical. One is more than the other, but the one that’s more might be in a [better] condition.”

Aside from antique stores and corporate entertainment stores like F.Y.E., Hodgkins says their biggest competition is the Internet.

“People can compare prices instantly with their smart phone,” Hodgkins says. “We price our used stuff lower than the Internet because we’re not selling to the Internet; we’re selling to Lafayette.”

What makes a trip to Lagniappe Records more personable than buying records online is the reallife interactions with the workers, according to Hodgkins.

“How you discover music online, they kind of base things on an algorithm of, if you like this, you might like this,” he says.

“Here, it’s like nobody is suggesting anything to you. You can use your sort of free will. We’re here for you if you have questions.”

“We suggest stuff for people all the time, but you would get a different response,” Brunet says.

Lagniappe Records opened its doors last August 7, after the closing of its Baton Rouge location (which had opened in July 2013).

Lagniappe Records was originally a website selling online and making appearances at record fairs.

Brunet was a vocalist in the New Orleans-based indie-pop band Generationals.

“I started Lagniappe Records with $2,000 of my own publishing money from Generationals,” she says.

Brunet, who toured to cities such as New York and Los Angeles, was also a drummer for the indie-pop band Dead Boy and the Elephantmen, which appeared at such music festivals as Austin City Limits and Lollapalooza.

Brunet & Hodgkins also sponsor & support local events such as Festival International & the monthly Artwalk.

Hodgkins was in an alternative rock band called As Fast As, in which he played bass guitar. The two met when Brunet needed a bass player for a show in New Orleans, and Hodgkins stepped in – a story Brunet says she loves telling.

Brunet says Lagniappe Records was partly born out of the tiresome life of being a touring musician.

“We were tired of selling things online, too, and trying to juggle being touring musicians, and we decided to stay in one place and have a store to sell records from,” Hodgkins says.

When Brunet and Hodgkins were looking for a location to open a store, Brunet says it was a 50-50 chance whether or not the store would be in Lafayette or Baton Rouge. Once their Baton Rouge location’s lease was up, the entrepreneurs moved to Lafayette.

“They were raising the rent on us by 30 percent and it was something pretty astronomical,” Brunet says. “We weren’t finding anything

51

comfortable, so it made us expand our search. Out of 30-some-odd places, I saw this place and knew instantly it was going to be our new home. It was something I knew right away.”

The new venue was previously a vape shop and a newsstand.

According to Brunet, it was also a “drunk tank,” where police officers took inebriated bar patrons for holding if necessary.

“They had benches apparently in this back cubby hole where our electronic and Louisiana section is,” Brunet says, pointing behind her.

“There were benches along the wall where they would throw drunk people from the bars late at night and they’d cuff them to the benches.”

Besides providing a music service for Lafayette, Brunet and Hodgkins also sponsor and support local events such as Festival International and the monthly Artwalk. They also work to bring shows to Lafayette and support local businesses.

52

“We do about one show a season,” Brunet says. “Usually it’s someone we believe in and stand behind or we’re usually big fans. We want to bring this to the community because it brings something different.” “[Nearby coffee shop] Rêve will have a pot of coffee in here sometimes,” Hodgkins adds. “We get our shirts made at Parish Ink and we rock a lot of Genterie fashion.”

The clientele of Lagniappe Records sweeps “all across the board,” according to Brunet.

“Babies have portable record players in their rooms,” she says. “Their parents are buying children’s records.

From there, we have 80-somethingyear-olds. It’s a lot of in-between.

And the younger kids are coming into the store. They’re starting off with the classics like Led Zeppelin, but once they grow older, they’ll start digging into the not-so-obvious, like J. Cole and Kendrick Lamar.”

Brunet was a vocalist in the band Generationals and a drummer for Dead Boy and the Elephantmen

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56 WEDDINGS

faire des plans

A Checklist for Every Bride-to-Be Things to consider 10 to 12 months in advance

by Kelly Massicot

You’re engaged! Now what?

It is completely normal to become swept up in the emotions of an engagement and not think seriously about the planning process. But the reality is planning a wedding, without wanting to go crazy, will take the better part of a year.

The task may seem daunting, but we're here to assist!

Look at the starting tasks of your planning process from 10 to 12 months out. Keep this page handy – check the steps off, make notes, and let the stress slip away.

Take Engagement Photos If you’re lucky, your preferred photographer will include an engagement session in their wedding packages.

These photos can be used for announcements, savethe-date cards, etc.

Thank-You Notes Usually, an engagement party is thrown for the couple in the first few months. This is a good time to gather thank you notes for every occasion. First, send any for engagement presents you may have received already. Then make sure you have additional cards for bridal showers and your wedding presents.

CELEBRATE You’re engaged! Before you do anything, make sure you plan celebrations and festivities to revel in before planning for the big day.

THE BASICS Pick the date of your upcoming nuptials. Remember to consult immediate family and make sure your day has no competition. (Are you getting married in the fall in the South? Consider checking the football schedules.)

Find a wedding location Where are you getting married?

Book the location. Look into ceremony and reception locations (if not the same venue) and make a decision.

Budget What is the budget? Who is paying for what?

Guests Realistically, how many guests will be invited?

Wedding Party Decide who will be standing next to you and your fiancé on the big day. Optional: Plan an original way to ask your loved ones if they’ll be in your wedding party, and consider asking by presenting them with a small gift.

are trying to achieve with your wedding. Are you going for rustic-chic? Or do you want to throw a glamorous soirée in the city? Whatever it may be, your color scheme and theme will guide many aspects of your planning.

Theme Before you get to the flowers and linens or bridesmaids dress, it’s important to pick a theme.

This theme can be huge or it can just include your wedding colors. Think about the look you

Officiant Who will be officiating your wedding? Whether it’s your favorite priest or your beloved parrain, make sure they have your wedding date on their calendar.

Note: This article has been modified from the original, which appears in New Orleans Bride Magazine. For all things bridal, visit New Orleans Bride Magazine’s official blog with daily updates, “Let Them Eat Cake,” at myneworleans.com/ Blogs/Let-Them-Eat-Cake. v

Consider Hiring A Wedding Planner Some brides can handle all the planning, but there’s so much to keep track of and organize, you may want to consider devoting some of your budget to hiring a good wedding planner. Are you planning on seeking out help for the big day? The sooner you find your wedding planner, the faster the stress is off your shoulders. Remember, you can find planners to help one month out or for day-off necessities, as well.

58 WEDDINGS

les cadeaux

tokens of love Display gratitude to your bridesmaids with these 5 elegant gift ideas.

by Kelly Massicot photographs by Romero & Romero

Vanilla scented candle from The Fresh Market Lafayette; white and gold bridesmaid's clutch purse from Perfect Gifts; pearl bracelet with optional monogrammed charm from Perfect Gifts; genuine pearl necklace from Bonjour; handpainted blue and gold stemless wine glass from Muse.

60 WEDDINGS

tout de suite

a press date Invitation inspiration Photographs by Eugenia Uhl

timeless elegance A cream-and-gold color palette is refined and classic.

61

The golden interior of the envelope makes it even more exciting to open!

An ĂŠcru beaded border note in gold with a cream backdrop makes for an elegant classic from Pieces of Eight.

62 WEDDINGS

tout de suite

Feminine and romantic, a lace band adds an extra touch of glamour.

golden standard A traditional and simple invitation suite exudes elegance for the big day.

These invitations feature a mixture of metallic and matte card stock in three layers, all assembled by hand and printed digitally.

From Shop Aurea.

64 WEDDINGS

tout de suite

taking flight Incorporate elements of nature for a beautiful keepsake.

Calligraphy is done

by Anna St. Blanc of St. Blanc Calligraphy.

Custom-designed

by Rita Goodrich of Inkling Design Studio, this suite features layers of luxurious imported gold cover and authentic Audubon print envelope liners.

Various printing styles available, including digital, thermography, foil and letterpress.

66 WEDDINGS

gâteaux

sweeten the deal!

Three dessert ideas from around the region Photographs By Romero & Romero

to each their own Delight your guests with these dainty miniature cakes.

Mini doberge cakes from Poupart's Bakery.

68 WEDDINGS

gâteaux

four-tier treat This cake combines glamorous gold with feminine floral accents.

Four-layer gold and white fondant cake from Crystal Weddings.

70 WEDDINGS

gâteaux

a dazzling delight Edible bling makes this icing on the cake even more exciting.

Three-tier pecan-flavored white fondant cake with cream cheese filling and edible jewels from Piece of Cake.

72 WEDDINGS

White, ball gown with draped silk organize strapless bodice, layered tulle skirt edged in organza-covered horsehair, from Le Jour Bridal; crystal rhinestone and pearl hair brooch from Mam ‘selle Bridal, pearl earrings, necklace and diamond ring all from Paul’s Jewelry.

Going for

Gold

Gorgeous gowns, dazzling jewels and unique accessories are no longer kept under lock and key. Step into the vault for this season’s most stunning wedding fashions.

Photographer: Theresa

Cassagne Tracee Dundas Makeup: Glenn Mosley Hair: Marissa Fontenot Model: Kathleen Alexander Location: Calcasieu Marine National Bank SOFA: Occasions (Roderick Stutes) Fashion Stylist:

74 WEDDINGS

THIS PAGE: Ivory, A-line gown, sheer overlay with gold and turquoise applique, feather skirt from Pedram Couture; earrings, bracelet and ring from Lafayette Jewelers, Custom design shoes

by Bespokez.

OPPOSITE PAGE:

Champagne lace gown with strapless sweetheart neckline and ivory and silver Swarovski crystals from Mam ‘selle Bridal; earrings and bracelet from Stella & Dot/ Kimberly Fricke; necklace and ring from Lafayette Jewelers.

75

Champagne, fit and flare gown with ornate tulle overlay, silver embroidered chandelier pattern, scoop-shape neckline with sweetheartcut under and low-cut back; crystal rhinestone headband, ivory cathedral length veil, all from Mam ‘selle Bridal; earrings and diamond ring from Lafayette Jewelers.

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acadiana profile june/July 2015

79 OPPOSITE PAGE: Oyster,

ivory and silver Chantilly lace and English net gown, low-cut back and draping pearls from Lemon Drop; Crystal rhinestone tiara from Mam ‘selle Bridal; bracelets (right wrist) from Stella and Dot/ Kimberly Fricke; bracelet (left wrist) Lafayette Jewelers; Ring from Paul’s Jewelry; Custom design shoes by Bespokez THIS PAGE: Ivory and silver satin sheath silhouette with halter neckline, beaded bodice and train and crystal rhinestone bun wrap, both from Mam ‘selle Bridal; bracelets (right wrist) from Stella and Dot/ Kimberly Fricke; bracelet (left wrist) Lafayette Jewelers; ring from Paul’s Jewelry.

80 |

acadiana profile june/July 2015

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acadiana profile june/July 2015

culture les personnes 84

Lafayette distance runner Kevin Castille has traversed a winding, sometimes bumpy road, to become an elite competitor. by will kalec

la musique 88

Rad Wagon is rocking out in Lafayette and beyond. by michael patrick welCh

les artistes 92

After leaving behind a retail sales position in California nearly two decades ago, Grand Coteau artist Trish Ransom found stability by giving junk a second life. by will kalec

en français 96

Un RagoÝt d’Hippopotame par david cheramie

culture LES personnes

step by step Lafayette distance runner Kevin Castille has traversed a winding, sometimes bumpy road, to become an elite competitor. by will kalec | photo by romero & romero

As coach of the St. Thomas More High School Cross Country team, Castile is an honest, hardworking role model.

The race begins before

the world is set in motion, an “old” man running on a short track pushing hard to stay the hell away from a finish line experts believe he should have crossed years ago.

It’s 4:30 a.m., inside Red Lerille’s Lafayette massive gympire. The blue hairs won’t be here for another hour. The youngsters seeking to sweat out Saturday’s mistakes in the sauna are sound asleep. Even the lazy sun is still snoozing.

Kevin Castille, at 44 years old an Edsel in a sport full of Teslas, is already three miles into his “warm-up,” circling a track just slightly bigger than a basketball court. Before he’s done, he’ll make more left turns than a stock car covered in Tide detergent stickers.

A top-level distance runner, Castille has set the U.S. Masters record in the 10,000 meters, won numerous sanctioned races of various lengths, was named the U.S. Track and Field Association’s Athlete of the Week in 2014 and qualified for two U.S. Olympic Trials an astonishing 12 years apart from each other – the first in 2004, the latest this past February.

And he’s done this (and is still doing it) at an age when most runner’s soul – and soles – wear thin. A late bloomer because of choices and circumstances he’s graciously shared publicly so it can be absorbed as equal parts cautionary and inspirational, Castille credits the time put in during the dark as the main reason he’s able to keep up with those two decades his junior when it’s light out.

“You just tend to let your mind drift off,” Castille says.

“Where I’m at, you have to be able to stand the test of time and if you start thinking too far ahead, you lose focus on what’s in front of you. So you

don’t think. Or if you do think, it’s about what’s in front of you, which is the next stride.

That’s it. People have said, ‘Oh, at this age, he won’t be doing this next year.’ Well, when that didn’t happen, they said it the next year and the next year and the next year to the point where I’m sure they’re like, ‘What the heck?! This is not normal!’

“To answer that, I don’t know,” Castille continues. “At this point, I don’t really want to question it.”

Just as unorthodox as the delayed trajectory of Castille’s competitive running career is the main source of inspiration fueling the trip – the St. Thomas More High School Cross Country team. For the past couple years, Castille has coached the squad, instilling the same core principles – accountability, dedication and the pursuit of achievement – on every runner regardless of their talent level.

For some kids, the goal is to win a state championship. For others, it’s to shave a couple seconds off a pedestrian pace.

“They show up every… single…day,” Castille says.

“No excuses. No shortcuts.

And yeah, some of them know they aren’t going to be super lightning speed, but they still work their tails off. They don’t quit. So what’s my excuse then? Those kids, whether they know it or not, are my motivation. Coaching them gave my competitive running life CPR.” Finding peace with his past has also helped Castille breathe a little easier. From the early ’90s to the end of the century – a swath of time that would have been Castille’s prime years as a runner – he sold narcotics in Lafayette.

After a couple of arrests and some jail time, Castille eventually left that life behind. But

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LES personnes

it never truly disappeared. Because with each racing triumph came attention, and the inevitable question: Just who is this guy? After much internal debate, Castille shared his story – ups and downs – with a reporter from Kentucky while he was training up north in 2010. From there, his tale has appeared in countless magazines and newspapers.

“If I didn’t take ownership of the story,” Castille says, “I’d allow another person to stand up on a chair and say, ‘See that guy there? Well, this is who he is.’ I wasn’t going to let a stranger tell people who I was as a person. I was going to do it myself. Because I know me. So if anyone is going to say anything, let it be me. I needed to stop hiding, needed to stop being ashamed of it.

“But I don’t want to sugarcoat it,” Castille says. “(Sharing that story) was the hardest thing I’ve ever done. Because it lets people in your life and lets a story no longer be swept and kept under the rug.”

Partly because of his past and partly because of his ancient age (in racing circles, anyway) Castille found himself in the spotlight again this past February when he qualified for the U.S. Olympic Marathon Trials in Los Angeles after posting a 1:04:33 time at a half marathon in Jacksonville, Florida less than a month earlier.

Castille was the oldest Olympic hopeful in the entire field. Several families of the STM runners he coaches made the trip out west.

During the third mile of the race, Castille felt slight discomfort in his foot.

He soldiered on for another 10 miles. By then, though, the pain became debilitating. He bowed out halfway through because of plantar fasciitis. In running, he lectures, you take the bitter with the sweetness. “I decided to fight another day at the worst possible time,” he says now.

Just how many days are left to fight, well, Castille isn’t quite sure.

“I’m not a spring chicken, so this better still be fun or else why go to bed at midnight and wake up at 4 a.m. to run?”

Castille says. “I know that the window is closing, so it’s something I think about, maybe the only thing I think about when it comes to running. But, like I said, you never want to think too far ahead.”

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culture lA musique

psychedelic garage rock Meet Rad Wagon, a trio of 20-somethings who are keeping the scene fresh by michael patrick welch | photo by romero & romero

The Acadiana region isn’t

yet known for its psychedelic garage rock, but a small scene of Lafayette bands might change that. “There’s a thriving rock and roll scene here,” claims Alexander Dartez, 23, singer and guitarist for Rad

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Wagon. “It’s a lot of the same dudes in all of the bands. But people are enjoying our type of music because it’s kind of exciting and it grabs people’s attention. A lot of people just like to drink and talk at shows, but we make sure they pay

attention and rock out and dance.”

One of said dudes in seemingly all of the bands, 22-year-old Rad Wagon bassist Frank Novak, clarifies, “I wouldn’t lump the dancing people do at our shows

The trio is also part of a collective called Cloudheavy Recording, which hosts parties and jam sessions with other likeminded artists.

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la musique

with like traditional Cajun dancing; it’s a more modern form of dancing, where you keep your knees together and your feet in one spot, and you just kind of bob your head, and sway side to side. It’s kind of like headbanging but a little more relaxed – not as thrashy.”

Novak agrees that his last sentence also describes Rad Wagon. “The emphasis of Rad Wagon is not … lazy,” Novak qualifies. “It’s more casual though. It’s unthinking, and comforting in a way.

It’s easy to listen to – even though it can be loud. It’s dynamic, not just one thing.”

Dartez says that since he started Rad Wagon two-anda-half years ago, people have seemed charmed that he, bassist Novak and drummer Zack Derouen, 21, kick up so much racket as just a three-piece. The group has done some weekend touring to Austin and other surrounding areas, and recently self-released their first LP, “Wooden Mind,” with a celebration show at Lagniappe Records. “Our recorded stuff doesn’t usually do us justice,” says Dartez.

“But this new LP captures our sound really well.”

As the name Rad Wagon subtly implies, when recording, the band tends to choose comfort over professionalism. “The first EP sounds good but it was recorded in a warehouse, and has kind of a sterile vibe. Wooden Mind though was recorded in houses – and we practice in houses – meaning it was more of a natural environment for us than a real recording studio.

And we didn’t feel pressured by some money counting time limit.”

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The members all agree that the new record, and the band itself, is “psychedelic,” though Dartez acknowledges that the term “psychedelic” is hard to pin down. Still, he tries: “It’s like a different take on rock ‘n’ roll, a lot less blues-influenced,” he says.

“Psych rock to me is like the other side of rock ‘n’ roll.”

Since the new record’s release, Rad Wagon have moved up in the scene to open for celebrated Louisiana rock bands like Brass Bed, and the Givers.

Rad Wagon has used this small bit of earned cultural capital to create the Cloudheavy Recording Collective. “Cloudhead is a group of our friends playing music and collaborating, just pursuing art in Lafayette,” explains Novak. “Bands like Neat, Nicest of the Damned, Derek, The Cavemen, TV Man, Carbon Poppies – we try to play with all of these bands, and throw parties where they can play. We just released a new cassette for a band in New Orleans called De Lune Deluge.”

With all Rad Wagon’s recent musical activity, Novak acknowledges the benefits to rocking specifically in Lafayette. “It’s small but you can really make it what you want it. I mean, you have to,” he admits. “But what we are essentially doing with all of this, is making Lafayette how we have always wanted it to be.”

Check them out on radwagon.bandcamp.com

culture les artisteS

trash to treasure by trish After leaving behind a retail sales position in California nearly two decades ago, Grand Coteau artist Trish Ransom found stability by giving junk a second life.

By Will Kalec | photos by romero & romero

Gleefully lost in a story

about escape – her escape, specifically, from the mundane – Trish Ransom steps outside her quaint place in Grand Coteau, into the world she’ll never leave while going on about the world she left behind.

It was the mid-1990s, she recites with a performer’s delivery. As a traveling rep for a major national department store, Ransom pulled in a good salary, lived in one of the more desirable locales in the country (the San Francisco Bay Area), surrounded herself with an interesting and devoted

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group of friends, and even kept the airline miles she accrued through business travel.

And yet, she wanted to leave.

“This is one of the tricks, and one of the tricks in life, is that you have to make yourself open and available,” Ransom says, leading to the lesson learned from her person journey. “A turtle never gets anywhere unless he sticks his ...”

COCK-A-DOODLE DOO! Ransom pauses, obviously not expecting what sounds like a rooster. She goes on, but it happens again.

COCK-A-DOODLE DOO!

And again.

COCK-A-DOODLE DOO! And again, forcing an acknowledgment.

“Don’t even mention that,” Ransom says, laughing.

“Whoever said life in the country is quiet didn’t know what they were talking about.

And I’m definitely in the country.”

Enthralled to be living in a small town in which the guy standing next to her at the post office is a Grammy Award nominee and the neighbors hold jam sessions on the porch, Ransom has found her

niche in this artistic enclave through her “debris” art. From making bottle cap earrings and necklaces for a jewelry shop in 1999 – the “beginning of the beginning” Ransom says – Ransom’s recycled catalog now includes complex animal sculptures found in various Acadiana clubs, stores and restaurants, pieces made of stuff like empty Old Milwaukee bottles and any other odds and ends left by the curb by her aforementioned musician friends.

A regular at regional events like Festival International and

Trish Ransom’s art incorporates odds and ends, including bottle caps.

She enjoys all aspects of her art: from finding the items to assembling them.

just about every art market along Interstate 10, Ransom interacts with patrons who frequent her booth. Most are transfixed. First, from afar – admiring the overall beauty of the piece. Then, they step closer, curious to identify the anatomy of the art. As they do, Ransom says she steps right next to them, assuring that, yes, they’re right; this is all made out of junk.

“I’m a think-outside-the-box type of person,” she says. “It helps you look at the world in a different way, and in my case, look at materials in a different way. Where others see an old, gross bottle I’m blown away by its color. So because of that, when people think trash, they think Ransom. And I’m OK with that.”

Though it’s become her livelihood, Ransom didn’t relocate to Louisiana to deal recycled art. Honestly, she didn’t even have a real plan.

Her flirtation with Acadiana bloomed in Oakland, California, of all places at the ever-bumping Eli’s Mile High Club on San Pablo Avenue. A social creature by nature, Ransom struck up a conversation with a bass player between sets one evening. He told her he played blues, jazz and zydeco. Ransom never heard of it. The bass player told her of a couple local zydeco festivities and suggested Ransom check it out.

And she did – both near and far. After dabbling in zydeco in the Bay, Ransom ventured down to the Bayou.

She attended Festival Acadiens and was hooked.

“People invited you to sit down and talk to them, which was totally foreign to me – this openness,

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To see more of Trish Ransom’s work, visit debrisart.com

this inclusiveness,” Ransom remembers. “They told me about art shows and other events, and in my mind, I just thought, this is great. Man, I’ve died and gone to heaven.’”

In two years, heaven would be home. Ransom relocated from Northern California to South Louisiana.

“I hit my mid-life crisis,” Ransom says. “When you wake up every morning and the first words you utter are, ‘Oh crap, I have to go to work.’ You work to get a red Corvette so you can drive it 5 miles an hour during rush hour traffic. What’s the point? That’s dumb. So the more I thought about it, the more I was able to convince myself to move. And there was only one place to move. I was going to move to Louisiana and see what happens.”

What’s occurred is an accomplished (albeit unintentional) art career that’s afforded Ransom the liberty to never wear pantyhose, again – the main perk for leaving behind her retail paycheck out west. She now teaches school kids her unique formula of gathering garbage (the fun part) and assembling artistic creations (also the fun part).

Though Ransom shares her process, her style is by no means a finished product.

Through the years, her work has evolved, now reaching a level of sophistication not usually associated with discarded beers. Where she once simply worked with what she found, Ransom now manipulates many of her

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materials through various measures and has begun applying paint to her pieces for added depth.

“People make an effort to have culture in other places.

Here, it’s just a part of life,” Ransom says. “It’s how people live. They gather on porches to play music because they love to play, not to create a scene or cultural currency.

“And for me, it’s hard to even fathom that my art would be a small part of that culture,” Ransom continues. “I never really thought about it in that way. But I’m honored if it is.

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culture en français, s’il vous plaît

un ragoût d’hippopotame par david cheramie

Les marais et les bayous de la Louisiane ne sont pas différents de l’environnement natif des hippopotames d’Afrique .

Parmi les centaines

d’histoires que le folkloriste Barry Ancelet a collectionnées, les plus célèbres sont sans doute les contes de Pascal. Racontés au Fred’s Lounge, ces contes relatent les aventures rocambolesques de Pascal et ses amis qui se déplaçaient en bicyclette sur les fils téléphoniques ou en emballeuse de foin pour se rendre sur la lune. Les clients là ont l’habitude d’entendre des contes forts. Mais je crois que si un beau samedi matin à Mamou je commençais à raconter l’histoire suivante, le monde là-bas me prendrait pour le plus gros des menteurs du pays. Et pourtant chaque mot de l’histoire de comment on a essayé de nous faire manger de l’hippopotame il y a plus de cent ans est vrai.

Les États-Unis du début du XXe siècle se transformaient à une grande vitesse. La croissance de la population mettait une forte pression sur la nourriture que les fermiers pouvaient fournir. Pour la viande, la situation était catastrophique. Il y avait plus de bouches à nourrir, mais le nombre de vaches avait baissé de façon dramatique.

Le roman d’Upton Sinclair, La Jungle, avait obligé le gouvernement à mandater l’amélioration des abattoirs insalubres, réduisant encore les réserves de viande. La peur de ne pas pouvoir nourrir tout le monde était réel. Mais un plan imaginé par un trio improbable, composé d’un mercenaire qui a inspiré la création des Scouts, d’un chasseur boer qui a espionné pour les Nazis et d’un représentant 96 |

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cadien qui a commencé sa carrière politique en s’opposant à la loterie, de faire venir des hippopotames dans les marécages louisianais proposait d’éliminer cette peur.

Frederick Burnham se débrouillait seul depuis l’âge de douze ans en Californie.

Deux ans plus tard, vers 1875, il a rencontré un des derniers éclaireurs du Far-West qui lui a enseigné les compétences nécessaires pour survivre dans le désert. Petit à petit, le jeune Burnham a appris un nombre impensable de techniques de survie qui lui serviront plus tard dans l’exploration d’Afrique australe pendant la Guerre des Boers. C’était à cette époque qu’il fait la connaissance de Lord BadenPowell. Ce noble anglais était tellement impressionné par les prouesses de Burnham qu’il a décidé de former une organisation pour enseigner ses méthodes à la jeunesse : les Scouts. Fritz Duquesne était un Boer, donc l’ennemi de Burnham qui se battait aux côtés des Anglais. Ils étaient considérés comme les meilleurs éléments de chaque côté, leur mission mutuelle,

ce qui heureusement pour la suite de l’histoire ils n’ont pas accompli, était de tuer l’autre. L’ingrédient essential dans cette combinaison était Robert Broussard – homme politique, fils de planteur de la Nouvelle-Ibérie et descendant des déportés du Grand Dérangement – qui avait un problème local à résoudre n’ayant rien à voir avec le manque de protéine sur les tables américaines. C’était plutôt la surabondance qu’une plante aquatique lui causant des ennuis.

Originaire de l’Amérique du sud, la jacinthe d’eau est arrivée à la NouvelleOrléans en 1884 à l’occasion de l’Exposition mondiale célébrant le centenaire de la première exportation de coton vers l’Angleterre. Le contingent japonais la distribuait aux passants qui admiraient sa fleur. La jacinthe se propageait à une telle allure que les bayous et rivières étaient bientôt étranglés, empêchant le passage des bateaux commerciaux. Le projet de loi dit de l’Hippopotame américain de 1910, H.R. 23261, proposait d’allouer 250 000$

pour faire d’une pierre deux coups : les hippopotames mangeraient la jacinthe et les gens mangeraient les hippopotames. Ce projet a manqué de passer à la législature par très peu de voix. Après cet échec, l’enthousiasme initial n’est jamais revenu et on a oublié cette idée farfelue quand on a trouvé d’autres moyens d’augmenter la production de viande. Nous avons toujours des jacinthes d’eau qui encombrent nos cours d’eau, mais pas d’hippopotames.

Quand on considère que les hippopotames tuent des centaines de gens chaque année en Afrique, je pense qu’on préfère voir les pétales pastel dans nos bayous, même si elles épuisent l’oxygène.

Il est presque impossible d’imaginer aujourd’hui qu’un de nos plats nationaux aurait pu être un ragoût d’hippopotame, mais c’est exactement ce qu’ils imaginaient pour nous. J’ai quand même l’impression que si cela avait marché, on aurait une émission de télé, Les Chasseurs d’hippopotame du bayou.

For an English translation, visit acadianaprofile.com.