Louisiana Life July-August 2016

courtyards of new orleans: 4 Classic Escapes

P. 40

Statewide Feast

Chefs from across Louisiana share recipes for a grand 5 course meal p. 50

Oyster Beignets with Tartar Sauce Appetizer by Alzina Toups of Alzina's Kitchen, Galliano

best hospitals: Our Annual Survey P. 63

LouisianaLife.com | 1

contents In Every Issue

50

4 From the Editor A Swine in Winter 6 photo contest Regrettable Decisions 8 biz bits Summer Updates Expansion on the horizon 10 health Sun smarts Protecting your skin is vital, especially in the summer 12 reel news Deals behind the scenes Putting boots on the ground for film and TV productions in Louisiana.

14 made in louisiana Intelligent design A Pineville-based clothing line suits those who are refined yet relaxed.

28 26 home Renaissance Plan Artist, teacher, gardener, realtor andcultural advocate Herman Mhire respects the integrity of his modernist Lafayette home while overseeing its evolution.

32 Artist Natural Moments Timothy Fontenot of Lake Charles photographs marshes and bayous of Southwest Louisiana 36 traveler Exploring the State Arboretum Just north of Ville Platte, you’ll find natural wonder at Chicot State Park.

66 around Louisiana Highlights and Events 71 Gulf coast travel Coasting Around Summer fun in Bay St. Louis, Biloxi and Ocean Springs

18 great louisiana chef Alligator Man Kingfish Chef Nathan Richard brings his brand of Cajun magic from the swamp to the table 20 roadside dining Casual Comfort Food Brilliance Riccobono’s in New Orleans 24 Kitchen gourmet Easy Dishes for Summer 5 convenient recipes

2 | Louisiana Life july/august 2016

84 Lifetimes Statewide calendar 86 quirky places The Biedenharn Museum In Monroe, visitors can check out the former home of the man who invented the Coke bottle.

88 A Louisiana Life Proof of Passion Trey Litel of Bayou Rum makes a strong spirit and a stronger business.

features

on the cover

40 new orleans courtyards

Pictured on the cover are Oysters Beignet, prepared by Alzina Toups of Galliano, owner of the Alzina’s restaurant. The recipe itself is more than 100 years old and was a gift to Chef Alzina from the family of a deceased woman in their small, tight-knit community. To this day, this dish brings joy to the family of the deceased, the people of Galliano, and those who travel there just to experience the iconic restaurant off the beaten path. The recipe relies on our bountiful Louisiana oysters and simple, classic ingredients but its preparation requires a lot of love.

A combination of Old World and Caribbean influences, French Quarter courtyards are ideal places to escape the summer sun. by lee cutrone

50 5 course feast 5 Chefs across the state share recipes to create your own 5 course meal. by jyl benson

63 top hospitals 101 listings in 63 cities

from the editor

july/august 2016 VOl. 36 No. 6

A SWINE IN WINTER

W

hile our cover story celebrates the festivity in Louisiana dining as suggested by chefs from around the state, there were times when food preparation was less joyful and had more to do with survival.

What I remember most about experiencing a boucherie as a kid was a feeling of nausea. It was early on a cold December Saturday morning and this city boy was awakened at my grandmother’s Avoyelles Parish house to go witness a winter ritual – a boucherie, at which several families joined together to make food products from a freshly slaughtered pig.

Culturally and anthropologically, it was a rich experience, but I knew noting about either of those things as I watched the pig’s carcass being lifted over a fire. Nearby were piles of swine innards; organs, fat, the head, tail and feet. Blood dripped into a bowl.

All would be made into something. The joke was that every part of the pig was used except the squeal, but for me, laughing did not come easily that morning.

My cousin Judy has a way of finding perspective about rural life of yore. As we move toward the season of the boucherie later in the year, I am reminded about something she recently told me that, in retrospect, rings true: “It was disgusting,” she said. She was not criticizing the purpose of the boucherie but the act itself, at least as seen from the perspective of a kid for whom the chore of getting meat for supper simply meant going to the grocery store. “These were poor people and they worked hard,” Judy said. “They needed to prepare food for the winter.”

So it was that the women, many physically worn beyond their years, funneled meat though a grinder into a sausage casing.

Some men stood over a cauldron that was sizzling with boiling oil into which fatty

EDITOR-IN-CHIEF Errol Laborde MANAGING Editor Sarah Ravits Art Director Sarah George

strips of pigskin would be dropped to make cracklins. Once boiled and salted, samples would be passed around. Hot cracklings on a cold morning were good for the spirit if not the heart. Another crew would stir the matter from the pig’s head into a pot while adding seasoning and gelatin, all of which would be stuffed into a bag and hung from a line to thicken into hog’s head cheese. At another spot the blood was made into one of the more daring of the items, boudin rouge, or blood sausage. Nearby, men with big knives chopped the meat into different cuts.

Boucheries are still held, and I hope they always will be. Now they are no longer a matter of survival but indeed a part of the culture. For all their rich imagery though, let it not be forgotten that they were rugged, sometimes squeamish work.

An offshoot of the boucherie is the pig roast, which is often part of the fundraising at church fairs and festivals There is a fiery glow along bayous and in churchyards as a hog carcass, fastened to a frame over a fire, gradually turns a crispy brown.

Tickets are sold for a roast pig dinner to be served the next morning including a serving of classic Louisiana “dirty rice” made with organ meats and seasonings. Those wanting a quick crunch might find cracklins available in small bags at a nearby table. For these occasions the objective is charity not survival. Sustenance comes in many ways.

Correction: In the May/June issue, the plantation Ernest Gaines grew up on was listed in the table of contents, subhead and caption as being located in Eunice. It should have read New Roads. We regret the error.

Errol Laborde 4 | Louisiana Life july/august 2016

Editorial

lead photographer Danley Romero ASSOCIATE editor Melanie Warner Spencer web Editor Kelly Massicot travel EDITOR Paul F. Stahls Jr. FOOD EDITOR Stanley Dry HOME EDITOR Bonnie Warren Intern Marie Simoneaux

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Subscription rate: One year $10; Mexico and Canada $48. Periodicals postage paid at Metairie, LA, and additional mailing entry offices. POSTMASTER: Send address changes to Louisiana Life, 110 Veterans Blvd., Suite 123, Metairie, LA 70005. Copyright 2016 Louisiana Life. No part of this publication may be reproduced without the consent of the publisher. The trademark Louisiana Life is registered. Louisiana Life is not responsible for unsolicited manuscripts, photos and artwork, even if accompanied by a self-addressed stamped envelope. The opinions expressed in Louisiana Life are those of the authors and do not necessarily reflect the views of the magazine or owner.

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LouisianaLife.com | 5

photo contest

regrettable decisions

Brett Rousseau of Aiken, South Carolina snapped this photo early in the morning on Bourbon Street in New Orleans.

Send in your photos by going to myneworleans.com/photocontest

LouisianaLife.com | 7

biz bits

summer updates Expansion on the horizon BY KATHY FINN

NEW ORLEANS

Business offers power boost for travelers A fledgling company that makes portable smart phone charging stations for use in mass transit hubs, airports and hotels, could be headed for a big revenue leap as it completes the first year of a contract with Amtrak. Last fall, New Orleans-based MobileQubes signed on to provide its charging Qubes to a network that includes some of the busiest train stations in major cities in the Northeast. The company dispenses portable battery charging packs for a range of mobile devices from kiosks in transportation hubs. Customers rent the pack for a short time and return it to a kiosk, where it is recharged and rented to another customer. The company has its Qubes in locations including Louis Armstrong International Airport in New Orleans and the Memphis airport, but the deal for the Amtrak network is its biggest deal so far. The company’s growth was enabled by several Louisiana venture capital funds that collectively invested $1 million last year to help it take its products to a broader market.

MobileQubes Kiosk

MONROE

Technology heavyweights like north Louisiana A joint venture launched by IBM and CenturyLink soon will begin developing an 88-acre community near the latter company’s Monroe headquarters.

This will ensure that the region

8 | Louisiana Life july/august 2016

LOCKPORT

GEISMAR

LAFAYETTE

Shipbuilder stays ahead of the wave

Chemicals fuel expansion

One of the state’s most vital industries got a boost recently when Lockport-based Bollinger Shipyards landed a contract to build 26 fast-response cutters for the U.S. Coast Guard. The new-generation patrol boats will replace a fleet of cutters that Bollinger built some 25 years ago. Each of the 150-foot-long vessels will accommodate a crew of 24 for up to five days at sea for search and rescue, illegal drug and migrant interdiction, and homeland security operations. Each cutter will be named for a member of the Coast Guard who has performed extraordinary deeds in the line of duty. The contract will retain 500 existing jobs with the potential for additional hiring.

Industrial expansion continues in south Louisiana with the announcement by Occidental Chemical Corp. of a $145 million investment in the company’s manufacturing plant in Geismar. The project includes equipment for producing a new raw material to be used in making climate-friendly refrigerants. In Louisiana, OxyChem already makes and distributes chlorine, caustic soda, hydrogen and other substances for users around the world. The company also has plants in Convent, Luling and Hahnville. The expansion is slated for completion late next year.

Cajun Country’s growing reputation as a haven for technology businesses and jobs climbed higher in April with the opening of a new software development center in Lafayette.

Perficient Inc. expects to hire 245 people during the next four years as it provides customized software to health care, financial services, retail, energy, electronics, automotive and manufacturing businesses across North America.

Company officials cited the strength of the University of Louisiana at Lafayette’s computer science and informatics programs as a source of well-trained future employees.

will have a steady source of well-educated technology professionals far into the future. The communications and technology companies partnered to develop the mixed-use area to accommodate new homes, businesses and recreational opportunities, using IBM’s Client

Innovation Center as an anchor for the community. IBM, which currently operates its innovation center in downtown Monroe, expects to move into a new building at the Century Village in late 2017. Both companies will work with partnering universities, including the University

Tech demand drives job growth

of Louisiana at Monroe, to equip students for advanced analytics, process innovation and application development.

The center will employ a broad range of college graduates and experienced professionals in computer science, engineering, mathematics and science.

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health

Sun smarts Protecting your skin is vital, especially in the summer

BY FRITZ ESKER

H

ollywood superstar Hugh Jackman was in Louisiana in May and June to shoot the next Wolverine movie. While the 47-year-old Australian actor in many ways appears to be the pinnacle of health, he has struggled in recent years with an affliction that’s all too common: skin cancer.

In February, Jackman posted a photo to his Instagram account sporting a bandage on his nose. He announced he had basal cell carcinoma for the fifth time in two years and encouraged his fans to wear sunscreen and receive regular checkups for skin cancer.

Jackman’s battles with skin cancer are a reminder that the disease can and does strike anyone. According to the American Cancer Society, skin cancers are by far the most common types of cancer. 5.4 million basal and squamous cell skin cancers are diagnosed annually.

Approximately eight of 10 of these cases are basal cell carcinomas.

Louisiana residents should be extra vigilant. One of the state’s perks is that there isn’t much of a cold weather season to keep people indoors. Louisanians enjoy festivals, fishing, sailing, recreational sports and all sorts of outdoor activities nearly year-round. Those risks are compounded by the state’s southern location.

According to the World Health Organization, UV radiation is stronger the closer you get to the equator.

Sunburns and skin damage occur quicker in New Orleans than, say, Toronto. u

The American Cancer Society recommends monthly self-exams for skin cancers. This includes using a mirror or having a friend inspect your scalp.

Aside from avoiding sun exposure during peak hours, the commonly accepted preventive measures include wearing sunscreen, UV protective clothing and hats and avoiding tanning beds.

10 | Louisiana Life july/august 2016

symptoms

what to look for The Skin Cancer Foundation (skincancer. org) lists warning signs as follows: • A pearly, translucent, tan, brown, black, or multicolored skin growth • A mole or any brown spot that changes color, increases in size or thickness, changes in texture, has an irregular outline, is bigger than the size of a pencil eraser, or appears after age 21 • A spot or sore that persistently itches, hurts, crusts, scabs, erodes or bleeds • An open sore that doesn’t heal within three weeks While the vast majority of skin cancers are not life-threatening, melanoma can be potentially fatal. If detected early, it can be treated easily, but if not, it can spread to other parts of the body. The American Cancer Society statistics indicate melanoma accounts for only 1 percent of all skin cancers, but over 10,000 deaths from melanoma will occur this year.

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reel news

Deals behind the scenes Putting boots on the ground for film and TV productions in Louisiana.

BY lisa leblanc-berry

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local union members who are promoted by their key business agent, Cory Parker.

A former set dresser who still works on big-budget movies, he moved to New Orleans from Austin, Texas in 2004 after getting call-backs to work on films.

“We’re the guys who get it done on the sets,” he says.

“We have one of the strongest crew bases in the country.

When you’re trying to bring

12 | Louisiana Life july/august 2016

your production somewhere, you want the best of the best working on your film.”

Louisiana’s crew base has grown by more than 400 percent since the initial tax incentives were put into place in 2002. “When the infrastructure became really strong in 2009, the crew base started to grow. Small percentage of locals were working on films.

Today, for the [$150 million] Deepwater Horizon movie,

over 80 percent of the crew was local.”

The business agent for the International Alliance of Theatrical Stage Employees Local 478 (I.A.T.S.E., the New Orleans chapter of the labor union representing skilled film and television, theatre and broadcasting workers throughout Louisiana, Southern Mississippi and Mobile, Alabama), Parker is a man of many hats. As a

photo courtesy IATSE Local 478

hen you see the dramatic oil rig scenes in the upcoming movie about the BP oil spill, Deepwater Horizon starring Mark Wahlberg (Sept. 30, 2016), just remember, those huge sets that explode were made by some of the 1,350 union craftsmen in Louisiana.

The “look” of hundreds of Louisiana-shot film and television productions has been at the skilled hands of

Shown in the photograph are motion picture studio technicians of I.A.T.S.E. Local 478, working on the set of NCIS: New Orleans that airs on CBS. I.A.T.S.E. union workers range from scenic painters and sculptors to grips, cameramen, set dressers, motion picture animators and theater ushers. While the blockbuster film productions have tapered off somewhat since last summer’s jarring legislation, Louisiana-shot television series continue to gather steam, including Season 3 of “NCIS: New Orleans” starring Scott Bakula and Lucas Black.

Shooting for Season 3 begins July 11 and continues to May 3, 2017 in New Orleans; the new season will air in the fall. The dramatic series (which portrays the local field office that investigates criminal cases involving the U.S. Navy and Marine Corps) employs nearly 300 locals and works with more than 350 local businesses. It also promotes the city to huge national audiences, with an average of 14 million viewers. The show premiered in September 2015, and is the third member of the “NCIS” franchise. Other current TV series of interest are “Queen Sugar” (Season 1) filming through July 14 in New Orleans; “Scream” (Season 2) featuring New Orleans actor Bryan Batt in the recurring cast; and Season 3 of the supernatural thriller “Salem,” produced in Shreveport; it’s set to be released on Halloween weekend, 2016.

union agent, he negotiates everything from contracts and safe working conditions to overtime and breaks. He also deals with enticing producers to make films in Louisiana by showing them the infrastructure and locations, and lobbies the politicians about legislation.

These days, Parker is focused on keeping the film industry alive and well in Louisiana. The downward spiral since July 2015, when former Gov. Bobby Jindal signed the $180 million tax credit cap into law, has extended well beyond the film

industry. It has also effected supplier businesses and their employees throughout the state. Besides the 13,000 jobs created by the film industry (most at the $60,000 level), everyone from real estate agents to restaurateurs, hoteliers, grocers and car rental companies have been taking a hit. “We spend an insane amount of money on gas,” Parker adds.

The good news is that Louisiana’s film industry didn’t make the chopping block again during the recent special session in Baton Rouge.

What’s more, the Buyback Program has been reinstated as of July 1, 2016. It was on a mandatory hiatus for one year.

“We’re the only ones in the country that have this program,” Parker explains.

“One of the biggest problems our film industry had to overcome was the suspension of the Buyback for 12 months. The $0.85 state Buyback created a financial backstop, that banks could lend money on and a value for the tax credit market for brokers,” he states.

“The 12-month freeze of the Buyback created uncertainty with brokers and no value for tax credits in the marketplace. Now that the freeze has been lifted as of July 1, the market for new film tax credits will have a starting value of 85 cents. This will bring value to tax credits, credibility to banks and certainty to filmmakers doing business in Louisiana.”

A new PSA, featuring Louisiana professionals voicing their opinions about the economic and cultural importance of the industry, can be viewed at Keep Film in Louisiana -YouTube. u

LouisianaLife.com | 13

louisiana made

Intelligent design A Pineville-based clothing line suits those who are refined yet relaxed.

BY JEFFREY ROEDEL PHOTOS BY ROMERO & ROMERO

A former engineer and project manager, Blake Moore combines his love of travel and adventure with functional fashion.

I

t’s no surprise that Blake Moore is a former engineer and project manager. The native of Pineville approaches his creative endeavors as if marching in lockstep to the rhythm of a problem-solver.

And with his new line of travel wear, that rhythm is turning into one sick beat.

“I have a tendency to want to redesign or create something when I feel it is unsuitable,” Moore says.

“I realized that there was a need for unbranded casual menswear that could be worn in many settings, from the office to the tiki bar to getting out on the road, and my first thought was ‘I can fix this.’”

“Why can’t I find a great shirt without a giant brand logo on it? How can I help encourage people to seize the day, to stalk adventure like a wild animal?”

These were the questions Moore had as a fashionconscious Louisianian who loved to travel, didn’t mind getting dirty, and had grown up and grown tired of the Deep South’s more preppy traditions.

He hopes to address these questions loud and clear with Bourbon + Blue, his new line of clothing and travel accessories that launched this spring.

“I decided to move into the fashion industry all because of the search for the perfect short-sleeve button-up, and I was also overwhelmed with all of the ‘Southern prep and collegiate’ brands on the market,” Moore says.

“It became a struggle to find apparel that was not branded in some way with a logo placed on the chest. I did not want to be defined by the logo I was wearing. So I set out to start a brand with the intentions of being refined, but never defined.”

By contrast, most of Moore’s products are not branded on the outside – instead letting the design, the feel and the individual emerge. Hopefully, the Louisiana Tech alum says, this occurs on the go.

“We want to make an impression on people who don’t get out and experience life,” Moore says. “That is the number one ideal of Bourbon + Blue, and all of the brand was built around that idea.”

Moore says the brand moniker was a distillation of Man’s dual nature.

Bourbon – yes, Moore is a fan – represents a refined, determined side, while Blue evokes a certain relaxed playfulness, a love of adventure. Think clear skies and waves.

Product names like “The Hemingway” and “The Surfcomber” probably say more about the brand’s vibe than any overly wrought descriptions of color or fiber, though the overall look is certainly a blend of Southern charm and SoCal sand. It’s an aesthetic that each of Moore’s nine collaborators hold steadfast at Bourbon + Blue. The brand headquarters is in Pineville, though the disparate collective often meets at co-working spaces in Baton Rouge and New Orleans. Moore assembled his team over the course of two years, a brainstorming phase he says was essential before going into production last fall. As a startup founder, though, he still wears a lot of hats. “[What my title is] is a good question that I ask myself every day,” Moore says with a laugh. “At the stage our business is at and as the founder, I wear do a lot of different things – from accounting to graphic design.”

LouisianaLife.com | 15

Q&A What other designer are you really admiring right now? My newest obsession in the fashion world is Faherty Brand. I really like the story behind it and their rustic, work-inspired style.

Are there any unexpected influences in your line?

Absolutely! We are influenced often in ways we never expected, and that changes our perspective and approach.

We are so inspired by the personalities of the team we have been able to put together. Also, the mindset of the millennial generation has been hugely influential and has changed my approach to the work/life balance.

If you could only wear one outfit every day for the rest of your life, what clothes would you pick? Board shorts, the Beachcomber – our updated version of the short-sleeve button-up with cuff details – and flip flops. Better yet, no shoes at all.

The line is available for purchase from the brand’s site and at select events, festivals and fairs across the South.

Moore plans to roll out more products slowly after evaluating the feedback from Bourbon + Blue’s initial customers. Most importantly, he is focused on building a new era of adventure-seekers.

“We want to create a community of dreamers and creators, people who live by similar rules, and have similar values,” he says. “We believe it is important to design the life you want, live it, share its tale and inspire others to do the same.” u

16 | Louisiana Life july/august 2016

What’s the best piece of advice you’ve been given? Everyday in this business there seems to present another mountain to climb. The best advice I received was to take one day, and each battle, at time. If not, you will drive yourself insane.

Another great piece of advice that we have been following is to stay true to yourself and what you believe in. That way you will never have any regrets.

What do you like to do for fun when not working? I have always enjoyed listening to music, playing guitar, and hanging out around the beach.

Recently I’ve become obsessed with snow skiing and surfing.

I’m learning to surf. Really, I also travel as often as possible, and I like exploring the local food scenes at all of our Bourbon + Blue destinations.

great louisiana chef

Alligator Man Kingfish Chef Nathan Richard brings his brand of Cajun magic from the swamp to the table By Lisa LeBlanc-Berry PHOTOS BY ROMERO & ROMERO

C

ajun chef Nathan Richard advises people to “run in a zig-zag motion” if they ever get chased by a gator. He cooks them “nose to tail” during wild alligator season, when a special menu is served at Kingfish in New Orleans, the hip haven named for flamboyant former governor Huey.

It’s Richard’s first post as executive chef. He grew up in Thibodaux hunting gators and ducks, fishing and foraging. He signs his emails “Peace, Love and Boudin Grease.” It should be “Fifty Shades of Boudin” for his bold and voluptuous variations.

“The higher you hang the raw chicken from the tree, the bigger the gator. The big ones can jump higher,” he explains.

Chef Richard’s charcuterie skills were refined in Europe, then honed under Donald Link, followed by John Folse at Restaurant R’evolution.

One of his specialties includes alligator “ham” – made from alligator tenderloin brined in brown sugar, peppers and garlic and smoked for eight hours.

“Most people just use the tail,” Richard quips. His gator creations range from Wellington to lemongrass satay. “Cattail pollen can be used for flour, so I created cattail pasta with alligator. I always say, whatever lives together goes together.” u

Kingfish Kitchen & Cocktails 337 Chartres St., New Orleans (504) 598-5005 kingfishneworleans.com 18 | Louisiana Life july/august 2016

A professor at the John Folse Culinary Institute, Chef Nathan Richard hand-crafts the restaurant’s charcuterie boards from salvaged wood. “It looks so much cooler.

We really do make everything in-house.”

Alligator Bolognese with Cattail Pollen Pasta 3 pounds ground alligator meat 3 cups yellow onions, diced 1 cup celery, medium diced 1 cup green bell peppers, diced ½ cup poblano peppers, seeded & medium diced ¼ cup jalapeño peppers, seeded & medium diced 1 cup grated carrots 6 large garlic cloves, finely chopped 4 tablespoons olive oil 1 bottle Pinot Noir

1 tablespoon chopped fresh oregano ½ tablespoon red pepper flakes 1 cup heavy cream 3 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper to taste 6 fresh torn basil leaves as garnish. freshly grated Parmigiano Reggiano cheese as garnish

1. In a 5-quart cast iron Dutch oven or a heavy-bottom saucepan, warm 2 tablespoons of olive oil and evenly brown alligator meat over medium heat. Set aside.

2. Add the rest

of the olive oil and saute onions, celery, bell pepper, carrots, poblano pepper and jalapeño pepper until onions

are translucent.

Add garlic and continuously stir until golden.

prevent sticking to bottom of the pot. If too thick, add more water or wine.

3. Deglaze the pot

4. Season with salt and pepper to taste.

Stir in heavy cream and gently warm for another 10 minutes.

with Pinot Noir and add ground alligator; decrease heat to a low simmer and reduce by half. Add tomato paste, diced Creole tomatoes, oregano and red pepper flakes.

Simmer for at least 3 hours (5 tops), and stir frequently to

5. Toss the mixture with hot prepared pasta (cattail pollen pasta is optional; use the pasta of your choice). Garnish with parsley, basil and freshly grated cheese to taste.

“The higher you hang the raw chicken from the tree, the bigger the gator.”

makes 4-6 servings

2 cups Creole tomatoes, peeled, seeded and diced 1 tablespoon tomato paste

LouisianaLife.com | 19

roadside dining

casual comfort food brilliancE Riccobono’s in New Orleans

BY Andrew paul PHOTO BY ROMERO & ROMERO

I

t’s a widely known fact that New Orleans is home to some of America’s most decadent culinary traditions.

The city’s international influences have allowed some seriously complex dishes to evolve over the years, and at times, it can all seem a little bit overwhelming. Meunière sauce, deep-fried oysters, turtle soup – sometimes it’s easy to get lost among such ostentatious offerings. That’s why it’s great to occasionally take a step back to enjoy some delicious, no-frills diner cooking. Riccobono’s Panola Street Café provides fare for worn-out foodies seeking home-cooked classics.

Situated in the middle of one of the Uptown area’s charming neighborhoods only a few blocks from the Tulane University campus, the café’s spacious dining room and sidewalk seating caters to a mix of the city’s diverse demographics. On any given day, weekend visitors will see tables filled with students, tourists, neighborhood regulars,

20 | Louisiana Life july/august 2016

Eggs Sardou

Weekday Lunch Specials As previously mentioned, breakfast and brunch aren’t the only meals Riccobono’s has to offer.

If you can’t make it on the weekend, we suggest still stopping by between Monday and Friday to check out their daily rotating lunch specials, like Tuesday’s panne veal with traditional pasta and a rich Italian red gravy. Other days feature signature fried catfish and chicken-fried steak, along with a number of great sandwiches served on local Ledenheimer French buns.

as well as businesspeople on their lunch breaks throughout the week. Local art adorns the walls – and most of it is available for purchase. There’s a vibe here that can’t be manufactured; it only comes with years of no-nonsense catering to loyal eaters and curious newcomers alike.

While simple in many respects, the menu is far from Spartan. The dizzying number of options can be overwhelming to first-timers, but it’s a welcome variety for the many diners who can be found at Riccobono’s multiple times a week. The establishment mainly provides morning dishes, but also serves heartier lunch options for the later-to-rise. Those who like their meals old-fashioned can’t go wrong with the basic breakfast plate offerings, while more adventurous types may be tempted to try the liver and onions. The central beauty to Riccobono’s lays

in its simplicity, however, with their staple items providing the main reasons for visiting. It might be hard choosing between the 10 different varieties of three-egg omelets (although you can’t go wrong with the crawfish sauté), but regardless of your final decision, you won’t be disappointed.

Particularly perfect is their take on Eggs Sardou, a benedict variation swapping the traditional ham for creamed spinach while keeping the two perfectly water-poached eggs atop English muffins and artichoke hearts, all doused in a healthy (well, depending on your definition of “healthy”) serving of Hollandaise sauce.

It’s decadent without the risk of being overindulgent, and patrons would be hard-pressed not to order at least one extra order of muffins or toast to sop up the remainders.

All in all, Riccobono’s Panola Street Café is a wonderful antithesis to the conventional notion of New Orleans as an overthe-top culinary experience.

Sometimes, the best meals are the simplest. Riccobono’s affords classic diner fare that complements an otherwise ostentatious city and is worth a visit alone for its charm and low-key feel on the mornings after your excursion down Bourbon Street. u

riccobono’s panola street café 7801 Panola St. New Orleans (504) 314-1810

LouisianaLife.com | 21

kitchen gourmet

easy dishes for summer 5 convenient recipes

BY STANLEY DRY PHOTOS & STYLING BY EUGENIA UHL

Tired of hard-boiled eggs that have an unappealing green ring around the yolk? Follow this method and that will be a thing of the past. Put the eggs in a pot, cover with water and place on a burner.

When the water comes to boil, cover the pot, turn off the heat, and set a timer for 12 minutes.

When the timer goes off, drain the eggs and run cold water over them to stop the cooking.

22 | Louisiana Life july/august 2016

I

love to cook, but July and August are not my favorite months for doing so. The weather is simply too hot.

Some cooking is unavoidable, but mostly I try to minimize the amount of time spent in front of a hot stove.

Louisiana’s blistering, muggy weather can cause even the most ferocious appetites to wane, which is another reason for choosing light, refreshing dishes that appeal to dulled sensibilities. Often, salads and other preparations that can be served cold or at room temperature fit the bill.

The recipes this month are all in that vein. They draw upon two sources of ingredients. One is the great variety of local vegetables available from home gardens and farmer’s markets. The other is quality pantry staples – such as extra-virgin olive oil, tuna, canned beans, quinoa, dried pasta, marinated artichoke hearts, capers, Parmesan cheese and anchovies – that are invaluable for preparing quick and tasty meals.

This month’s dishes are ideal accompaniments for the grilled meats, poultry and seafood that are frequently the centerpieces of summer dining. For a lighter menu, a variety of these preparations, along with good bread, a green salad and, perhaps some cheese, can constitute a meal on their own.

None of the recipes require much cooking, and a couple of them never touch the stove. The Marinated Green Beans with Bacon and Egg involves the most cooking of the lot, but it is limited to boiling eggs, cooking bacon and blanching green beans.

No heavy lifting there.

The Zucchini Slaw, a fresh dish appropriate for our summers, requires no cooking at all and can be prepared in minutes. Likewise, there’s no need to turn on the stove to prepare the Cannellini Bean and Tuna Salad, a very simple and nourishing dish.

The Quinoa Salad does require cooking the primary ingredient, but that can be done in a rice cooker. The remainder of the recipe only involves some cutting and chopping. Of course, pasta has to be cooked for the Bowtie Pasta Salad, but that’s a snap, as is the remainder of the recipe. u

Marinated Green Beans With Bacon and Egg 1 pound green beans 2 slices thick-cut bacon 2 hard-boiled eggs, peeled ¹⁄³ cup extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon Creole mustard Coarse salt and freshly ground black pepper 1. Trim beans and cut into 2 or 3 pieces. Cook bacon until crisp, drain on paper towels, and dice.

2. Separate cooked egg whites

from yolks. Combine oil, vinegar, mustard, and egg yolks in a large bowl and whisk to emulsify. Dice egg whites and set aside.

3. Cook green beans in a large

pot of salted, boiling water until tender, but still firm, about 6 minutes. Drain beans in a colander and refresh under cold running water. Pat dry with a clean towel.

4. Add warm beans to bowl and toss to coat with dressing.

Season to taste with salt and pepper. Garnish with diced bacon and egg whites.

Makes 4 servings

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recipes Quinoa Salad

Zucchini Slaw

½ cup quinoa

4 medium zucchini

1 cup water

4 teaspoons extra-virgin olive oil

½ cup diced red bell pepper

4 teaspoons freshly squeezed lemon juice

½ cup diced celery ½ cup peeled and diced cucumbers ½ cup diced tomatoes ¼ cup chopped parsley ¼ cup chopped green onion tops

4 tablespoons chopped parsley 4 teaspoons chopped mint Coarse salt 1. Trim ends from zucchini. Using

¼ cup extra-virgin olive oil

a grater or mandoline, shred enough zucchini to yield 4 cups.

2 tablespoons freshly squeezed lemon juice

2. Combine zucchini, olive oil,

Coarse salt and freshly ground black pepper 1. Rinse quinoa, then cook according to package instructions, either on the stovetop or in a rice cooker. When cooked, allow to cool, then fluff with a fork.

2. Transfer quinoa to a mixing

bowl, along with bell pepper, celery, cucumber, tomato, parsley and green onion tops.

Add olive oil and lemon and toss to combine.

3. Season to taste with salt and

pepper.

Makes 4 servings

lemon juice, parsley and mint, and toss. Season to taste with coarse salt.

Makes 4 servings

Bowtie Pasta Salad ½ pound farfalle (bowtie pasta) 1 (6-ounce) jar marinated artichoke hearts, drained 6 anchovy fillets 2 tablespoons extra-virgin olive oil 2 teaspoons capers, drained and rinsed 6 tablespoons freshly grated Parmesan Coarse salt and freshly ground black pepper

Cannellini Bean and Tuna Salad

1 tablespoon chopped parsley

1 (15.5-ounce ) can cannellini beans, drained and rinsed

water according to package instructions.

3 tablespoons extra-virgin olive oil, divided 2 teaspoons freshly squeezed lemon juice 2 tablespoons roughly chopped parsley 2 tablespoons chopped green onion tops Coarse salt and freshly ground black pepper 1 (5-ounce) can solid light tuna, drained Lemon wedges 1. Place beans, 2 tablespoons

olive oil, lemon juice, parsley and green onion in bowl and toss to combine. Season with salt and pepper.

2. Add tuna, drizzle with 1

tablespoon olive oil, and toss lightly so as not to break-up tuna.

Serve with lemon wedges.

Makes 4 servings

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1. Cook pasta in boiling salted

2. Meanwhile, chop artichoke hearts and anchovies and place in mixing bowl, along with olive oil and capers.

3. When pasta is ready, drain in a

colander, then add to mixing bowl and toss to combine.

4. Add grated Parmesan. Toss.

Season with salt and pepper, add parsley and toss.

Makes 4 servings

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home

Renaissance Plan Artist, teacher, gardener, realtor andcultural advocate Herman Mhire respects the integrity of his modernist Lafayette home while overseeing its evolution.

By Lee Cutrone Photos by Craig Macaluso

A

s a painter, photographer, former university professor and art museum director, gardener, Francophone, realtor, Paris tour guide and founding president of Lafayette’s Festival International de Louisiane (which recently

26 | Louisiana Life july/august 2016

celebrated its 30th anniversary), Herman Mhire is an inspirational Renaissance Man. Not surprisingly, the fruits of his talents are evident in his home – a 1940 Modernist house in Lafayette’s Oaklawn subdivision.

For 24 years, he has cared for, updated

and cultivated the house and grounds, respecting its original architectural intent, while putting his unique stamp on the historic property.

Originally built by an architect as his own residence, the one-bedroom house

Facing Page: The deck, which rests on piers, sits underneath a 200-year old live oak, one of three on the property. The deck is made of Timbertech, a synthetic material that doesn’t rot. Above right: Mhire designed the airy, light-filled studio with a lofty ceiling and an unusual corner of tempered glass. The window was

inspired by the bands of casement windows that were part of the home’s original 1940 design and made possible by placing cantilevered beams inside the walls. The color of a Wassily chair complements the hue of the Japanese maple outside. Bottom right: Herman Mhire with paintings from his 2014 “Shells” series.

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was soon sold to Dr. Clarence Saloom, who also moved in a relatively short time to accommodate his growing family, but kept the house as a rental property. In 1980, The Saloom’s daughter, Patricia, and her husband, Michael Maraist hired Lafayette architect Fabian Patin to renovate the house for their family of three. Patin transformed the house by taking the roof off to raise the ceilings, installing new floors, demolishing the original bedroom, adding a master suite and a second bedroom for the couple’s daughter, turning the original garage into a laundry room and pantry, and updating the original kitchen and bath.

In 1991, Mhire became the fourth owner of the house, a responsibility he’s handled with curatorial skill and gradual stages of renovation. The first stage was the creation of a garden. The house had green lawn, but little substantial landscaping. Mhire embarked upon a do-it-yourself course of removing portions of the existing St. Augustine grass and putting in colorful bedding plants and crepe myrtles. “It was a process of learning by doing,” he says. The second phase began in 1997 with the addition of a 900-square foot studio that Mhire designed. Following Patin’s example (his 1980 addition included casement windows that matched those original to the home), Mhire designed the studio to complement the house. Because the original casement windows met at the corners, he drew up an airy studio where sleek panes of tempered glass meet in the corner, connecting the indoor and outdoor spaces.

Working with a contractor who cleverly eliminated the need for a corner post by placing cantilevered beams inside the walls, Mhire built the studio as envisioned, with a lofty ceiling made possible by a pitched roof and a striking triangular corner of glass overlooking the yard. “The result is magnificent,” he says. “I can be working in my studio and have an unobstructed view of the garden.” The success of the window design was later carried through to the house, where Mhire replaced all of the casement windows with custom framed Pella windows.

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Facing page, Top: A table topped with the same Brazilian quartzite used in Mhire’s dressing room and paired with Prague Chairs by Marcel Breuer sits beneath a George Nelson Saucer Pendant in the kitchen. The home’s previous owners commissioned Louisiana artist Charles Bazelle to make the round stained glass window, which depicts a parrot and a banana leaf. Bottom: African masks from Mhire’s collection. The mask on the left is from the Fang tribe who live in the equatorial forests of Gabon, and the mask on the right is a Kanaga mask from the Dogon tribe who

live in the central plateau region of Mali. Above: Mhire designed the wall of custom cabinetry, which contains his library of art and architecture books, and placed the platform bed on industrial casters for flexibility. The black and white rug adds a touch of pattern to the minimalist furnishings. Right: A Le Corbusier leather chaise sits opposite the bed in the master suite. Years of wear left the gears of the home’s original casement windows stripped, so Mhire replaced all 21 windows with custom framed Pella windows.

Mhire designed the desk in keeping with the flat planes and simple rectilinear lines of the house.

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Mhire next turned his attention to a professionally-designed garden. “The studio impacted the appearance of the exterior of the house,” he says. “It called for a more significant [landscaping] plan.”

He found inspiration for that plan in his own drawings - a series of large works based on the image of an oval and hired GreG Brandl of Brandl Landscaping to bring the idea to life. “The idea was to create a central space with trees and beds,” he recalls. The original footprint, which remains today, included a large oval lawn surrounded by flowers, shrubs and trees.

But the grass proved hard to maintain in summer heat and in 2009, Mhire replaced it with with pea gravel. “The French love to use pea gravel,” says the homeowner, who later tweaked the garden once again with crushed limestone for even easier maintenance. Several years ago, he incorporated Japanese black pines and Japanese maples, an automatic watering system and an LED lighting scheme that includes up-lit trees. “The house and garden at night are magical,” he says. The master bath and dressing area have also been adjusted to Mhire’s liking. He renewed the vanity (previously topped by oak flooring) with a seamless slab of Brazilian quartzite and made the dressing area more navigable by moving a chest of drawers (bolted down in the center of the room) to the perimeter of the space.

Mhire describes himself as a minimalist, a tag that’s reflected in both the order of the garden and the simplicity of the interior. As both an artist and former director of the Hildebrand Museum in Lafayette, he opted for white walls that allow the modernist furniture and art in the house to take center stage. “I have a very busy life so I need to come home to a place that is devoid of static,” he says. As for his choice of furnishings, he says “it’s all Bauhaus all the time.” His collection includes Le Corbusier’s lounge chair, Mies van der Rohe’s Barcelona chair and Marcel Breuer’s Wassily chair.

“It’s all classic Mid-Century design, but so is this house,” he says. “This furniture complements the design of this house.”

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Above: The living room’s neutral black and white underpinnings are punctuated with the vibrant coral of Mhire’s 2014 “Hexaplex Brassica” painting, which hangs behind the sofa. A Philippe Starck Prince Aha stool from Design Within Reach stool sits between an antique French chair and a Wassily chair. The Coptic cross on top of the laminate Parsonsstyle coffee table is from Ethiopia. Mitchell Gold sofa is from Villa Vici,

An edited mix of artwork - primarily Mhire’s own colorful paintings and photographs and assorted African sculpture acquired from vendors at Festival International - is displayed throughout the house. The rest of Mhire’s art is stored to prevent the look of clutter.

Though Mhire’s many endeavors include leading trips to Paris, where he guides tourists through gardens and museums filled with art, he doesn’t have to leave home to find either. “I’m a creative person who embraces life and blooms wherever I’m planted,” says Mhire. u

artist

natural moments Timothy Fontenot of Lake Charles photographs marshes and bayous of Southwest Louisiana BY John R. Kemp

P

hotography for Timothy Fontenot of Lake Charles has become a spiritual journey that has taken him from the world of industrial control and power systems to the marshes, bayous and flowered pasturelands of south Louisiana.

In recent years, Fontenot has created an impressive body of photographs that capture the natural poetry of the landscape. His images of delicate lilies and lotus blossoms floating on black water, or a red cypress standing silhouetted against warm radiant sunlight are examples of why nature photography has drawn so many to the natural

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landscape of south Louisiana.

Few places can compete with the beauty of a brilliant sunset on a golden marsh or blood-red clouds absorbing the last burst of light before the sun sinks below the horizon.

It has been irresistible to scores of other nature photographers and now Timothy Fontenot.

Fontenot’s venture into nature photography began late in life. Born in Lake Charles, he grew up in Woodland, Lake Charles and Moss Bluff. After graduating from McNeese State University in 1973, he and his wife, Gerry, moved to Houston where he worked as an electrical designer for a large

engineering company. Later, jobs took them back to Lake Charles, Saudi Arabia, Monroe, Dallas and finally back again to Lake Charles.

They now reside in Moss Bluff about six miles north of Lake Charles not far his family’s old homestead. During these many moves, Fontenot picked up photography in 1974 as a hobby. A year later their first child was born. “It was all about people photography in those days,” he says. When the engineering market tanked out in the 1980s, his hobby became a full-time job. “I shot pageants, teams, portraits and weddings,” he recalls.

“If it stayed kind of still and

it didn’t fuss at me, I shot it.

However, I longed for the days when photography was fun. I realized it had become a job that supported my family.

So, when the engineering business picked up again, I designated photography as a hobby again.”

Now retired, the self-taught, 65-year-old photographer has returned to the camera full time but with a difference.

Since health problems prevent him from shooting weddings and other scheduled events, nature photography was the answer. “Today,” he explains, “it is my passion.” So far, he has focused that passion on south Louisiana. “These are

my people,” he says. “This place they decided to call home is understandable. It’s beautiful.”

Fontenot sees each moments in nature as a prayer.

“Whenever I am in the woods or shooting old barns or flowers, I see God present in nature more than anywhere else on earth,” he says, reflecting upon that spiritual connection to the land. “His handiwork is all around me and sometimes I say out loud, ‘Lord, You are somethin’ else!’ I want to create images that make him smile.” This is why he prefers to photograph the natural landscape rather than towns and cities. “I

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prefer nature’s architecture over man’s,” he explains.

“Have you ever really looked at an autumn leaf, a flower petal, or even a blade of grass?

What intricate craftsmanship.

What incredible science and imagination went into building all things in nature. Isn’t it amazing? Now, tell me that all of this happened by accident.”

Fontenot also admits he can’t pass up an old graying barn in an overgrown meadow or pasture. “Of course, man has created some pretty amazing things, too,” he continues. “A 100-year-old barn with its weathered skin (boards) and its frail skeleton (framing) has character. It deserves being preserved for all time, complete with its character. A photograph can capture that if the photographer has the proper state of mind to get it. Whenever I encounter an old barn, I walk around to get a sense of it all and to pay my respects to its purpose for being. Then I begin to shoot. It has taken me 40 years to arrive at this place – Nature…Me…One.” To capture those reverent moments, Fontenot prefers the warm light of early mornings or late afternoons.

“I like the morning light with birds awakening and frisky squirrels,” he says. “A new day is bringing new adventures and new opportunities. The qualities of the morning light are softer with more quiet surroundings. Mornings are special. I like late afternoons and evenings, as well. The angles of shadows and light chasing each other reveal objects previously unseen.

The light seems to be harder, and it reveals details more

“I prefer nature’s architecture over man’s. Have you ever really looked at an autumn leaf, a flower petal, or even a blade of grass? What intricate craftsmanship. What incredible science and imagination went into building all things in nature.

Isn’t it amazing?”

readily than morning light.

Evening light seems to fade into darkness too quickly.

The longer I stay, the longer the exposures, and the more mosquito bites I collect.”

Light and how it plays upon the landscape are major concerns for most visual artists, including famed photographer Ansel Adams, Fontenot’s “benchmark for excellence” in photography. “Adams is my favorite,” he explains.

“His images appear to have been printed straight from his camera. Of course, he did tweak his photos, but you just can’t see any visible signs of tweaking. His finished prints have impact. They move me.” While earlier photographers such as Adams

used “dodging and burning” techniques in the darkroom to enhance photographs, today’s digital technology and editing software enable photographers to get the exact image they want. “In tweaking images, the artist adds part of himself to the image,” says Fontenot.

“I must give art consumers something these other guys cannot give – myself, my vision, my obsession with every little detail, my talent accumulated over 40 years.

Attention to detail is an integral part of my fine art photography.”

Like Adams, Fontenot’s photographs seem to have moved others. His images have hung in numerous galleries, museums, restaurants and corporate offices throughout south Louisiana, including the Historic City Hall Arts and Cultural Center in Lake Charles and at the Ochsner Medical Center in New Orleans. Though he rarely enters competitions, a popular national photography magazine ranked his photography among the best of 2012. Competitions aside, Fontenot simply enjoys being out in nature with his camera. “Fine art landscape photography is my passion,” he states. “I must get out and shoot and then create using computer software. I must.

I am an artist. Creating art is what I love to do.” u

Fontenot is represented in Lake Charles by Gallery By The Lake. For more information about Fontenot and his work, visit timfontenot.com.

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traveler

LEFT: The casinos of Contraband Bayou FACING PAGE, TOP LEFT City Hall turned Cultural Center TOP RIGHT: Mission Revival depot in DeQuincy BOTTOM: Mardi Gras Museum of Imperial Calcasieu

exploring the state arboretum Just north of Ville Platte, you’ll find natural wonder at Chicot State Park. BY Paul F. Stahls Jr.

F

ive paths (apologies to Robert Frost) diverged in a wood, and I took all five, and that has made all the difference.

The “wood” in this case is the Louisiana State Arboretum, a 600-acre forest that occupies about a tenth of huge and hilly Chicot State Park just north of Ville Platte.

The paths are the arboretum’s five trails, strategically routed through extremes of Louisiana topography and through areas representing every stage of forest maturity.

The “difference” is that neglecting a single path would have meant missing some samplings of Louisiana’s varying landscapes and many

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of this “outdoor museum’s” collection of indigenous plants – upwards of 100 species of trees and uncounted species of wildflowers.

Of course a walk in these woods, with its hills, creek bottoms and plunging bluffs, is its own reward, with or without botanical and arboreal lessons, but for those

with interest or even idle curiosity about such things the experience will be doubly rewarding.

The numerous examples of our dramatically different land types and phases of forest maturity, all existing here in such convenient proximity (which also accounts for the great variety of plant, insect

Terraced Trail

A morning in Lake Chicot

and wildlife species) made this sprawling swath of Evangeline Parish woodland the obvious choice for the State Parks and Recreation Commission when it undertook the search for and development of an arboretum site half a century ago. We’ve had a National Arboretum in Washington since 1927, but Louisiana’s would be the nation’s first created and operated by a state.

Planning and design of its trails and facilities (with guidance and inspiration from Caroline

Vernal pool

Dormon of Kisatchie National Forest fame) began in 1961.

There is a nominal fee for entering the State Park (free for seniors and school groups) but no additional fee for the arboretum, just a sign-in procedure at the Nature Center which stands, a short drive beyond the park’s entrance, near a major branch of Chicot Lake.

The park is open 6 a.m. to 9 p.m. Sunday-Thursday and 6 a.m. to 10 p.m. Friday-Saturday.

The arboretum’s office building and the Nature Center are open

9 a.m. to 5 p.m. daily, but the trails themselves are accessible at any hour.

Bird and animal sounds echo through the Nature Center as visitors push the buttons of interactive displays, which, set upon cypress knees around the walls, share information and photos of the woodlands waiting just outside for exploration. Display cases made of native woods contain forest phenomena like lichens, various nuts and berries, odd growths called “galls” that appear on

many plants, a bald eagle egg and one colorful section dedicated to leaf identification. An impressive replica of a giant, hollow, cypress provides a spacious chamber for multimedia explanations of forest-tree functions like growth, photosynthesis and decay.

Also to be found in the Nature Center, between her guided nature tours and special presentations for school groups and general audiences, is an LSU Wildlife Biology grad named Kim Hollier, curator of the Louisiana Arboretum, who can identify every leaf, bloom and birdcall, name every slug, bug and lizard, list every feathered and fuzzy creature of the woods, all while walking the steepest trails with no heavy breathing. Needless to say, she can recite and describe, without a cheat-sheet, every stage of a forest’s “ecological succession,” beginning with the pines and grasses of the “pioneer phase” of a forest, where insect activities, animal habitation, decaying logs and falling leaves begin creating an environment that the future oaks and hickories of the “intermediate phase” will find inviting.

Those trees, in turn, will cause higher humidity and increasing layers of decaying matter, thus richer soils, making possible the growth of new layers of understory plants and a wider spectrum of wildlife. All that, plus the “processing” of the forest floor by an ever-growing population of worms and insects, results in soil sufficiently enriched to sustain a community of plants and animals indicative of a “mature-stage” forest. At that point the “pioneer” species have been largely displaced by the likes of beech, oak, LouisianaLife.com | 37

magnolias and tulip poplars, which eventually dominate the forest to a point of stability known as the “climax stage” – meaning naturally equipped to sustain itself indefinitely.

Even then, however, human intervention or natural trauma like fire and storms can create clearings where new communities of pioneer and then intermediate plant life can begin the progression again, here and there, in small sections within the climax forest.

And that, says Ranger Hollier, is how things stand today in the Louisiana Arboretum’s “mature beechmagnolia forest,” at a point near the climax stage but with numerous pioneer and intermediate pockets for study and exploration. So interwoven are these 600 acres with hills, wetlands and even small prairies, and so complete is the collection of native trees that have grown here naturally or from seedlings transplanted from around the state, that only our Gulf-coastal marshland is unrepresented.

North from the trees and Louisiana Irises surrounding the Nature Center, the Bald Cypress Trail (a short walk and the only arboretum trail that reaches the shore of Chicot Lake) leads along a paved walkway that morphs into a curvy earthen path as it traverses a patch of cypress-tupelo swamp where waterfowl and occasional alligators can be sighted.

West from the Nature Center the Walker Branch Trail not only leads through the hills of the arboretum’s mature beech-magnolia

Creekbottom hiker

forest but also drops dramatically to cross a thousand-foot boardwalk through a prime example of Louisiana’s bottomland-hardwood forests.

Along its 1.5-mile route Walker Branch intersects the 0.7-mile Wetland Trail and the Paw-Paw Loop Trail (1.25 hilly miles of beech-magnolia forest) before ending at what’s

38 | Louisiana Life july/august 2016

now the State Parks District 2 office building. That structure, as old as the park, bears the name Caroline Dorman Lodge in honor of the author-artistnaturalist who fought for the creation of our Kisatchie Forest and created for us the beloved Dormon Nature Preserve called Briarwood near Reidheimer, not to mention writing and

illustrating such works as Forest Trees of Louisiana and How To Know Them and Wildflowers of Louisiana.

One room of the building, in fact, serves as a small museum containing a collection of her books, artwork, photographs and mementoes.

The lodge is also accessible by road, making it an

Water Oaks on Ridgetop

Tiger Swallowtail on a Buttonbush

alternate trailhead for the Walker Branch Trail, whose westernmost stretch is paved to accommodate wheelchairs, leading to 25 marked trees and plants, one dramatic overlook and a kiosk describing the soil types of the arboretum.

Also departing the lodge, the Backbone Ridge Trail through the beech-magnolia forest offers a somewhat challenging 1.25-mile trek featuring one pavilion and an overlook. It’s not a loop but, rather than backtrack, hikers can exit onto the 0.7-mile Wetland Trail, which leads via boardwalk and bridges to the lowest point in the arboretum – a “vernal pool,” meaning a seasonal or otherwise temporary pool considered to be a distinctive type of wetland, inaccessible by fish and therefore safe haven for some amphibians, insects and even plants that fish routinely devour or destroy.

At 6,400 acres, Chicot is Louisiana’s largest and one of its oldest State Parks, offering cabins, RV camping, picnic facilities and group meeting shelters surrounding Chicot Lake, the 2,400-acre reservoir created to be the park’s centerpiece in 1936. The lake’s three designated canoe trails total 9.4 miles, and a 22-mile hiking/ mountain-biking trail encircles it, passing canoe and boat rentals, launches and primitive campsites along the way.

For schedules of weekly tours and programs, and of guided canoe tours (monthly, March-October), visit the arboretum blog at Louisianaarboretum.wordpress.com or Friends of the Arboretum at friendslaarb.org, or call (337) 363-6289. For cabin and campsite reservations call 877-226-7652 or visit crt.state. la.us/louisiana-state-parks. u

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With a combination of Old World and Caribbean influences, French Quarter courtyards embellish New Orleans. Hidden behind brick walls and iron gates, shaded by trees and greenery, complemented by the relaxing sights and sounds of water features, they are ideal places to escape the summer sun. Here are four of our favorites – two public and two private – that showcase the hidden beauty of the city.

By Lee Cutrone Photos by Sara Essex Bradley

New Orleans

courtyards

Stay A While Designed by renowned antebellum architect Jacques Nicolas Bussiere de Pouilly in 1839 and named for original owner Marie Ann Bienvenue Olivier, the French Quarter’s Olivier House Hotel is a gem of Creole, Greek Revival architecture. Its two courtyards epitomize the cool respites favored by both French Quarter residents and the visitors who flock to the historic neighborhood annually. The 42-room hotel’s main courtyard consists of approximately 1,000 square feet centered around a large Golden Rain tree that shades the outdoor space, making it a desirable spot for small outdoor events – usually booked by hotel guests (inquiries from non-guests are welcome, as well.) “The rain tree provides fantastic shade and carpets the courtyard with yellow golden flowers in the fall,” says Bobby Danner, whose family has owned and operated the hotel since 1970.

“Then it blooms with reddish orange blooms that look like Chinese lanterns.” The second courtyard is home to the hotel’s intimately-sized pool, which dates from the 1960s, when the thenprivate residence was converted to apartments. Guest rooms overlook both courtyards, which feature lush greenery and flagstone.

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Lush Living The courtyard garden of Gary Williams’ 1825 Creole Cottage has a rambling, forestlike quality. Laid out in the 1980s by landscaper R.J. Dykes, it features a wandering flagstone pathway that leads to two separate outdoor spaces – right to a brick patio with a well and a fountain and left to a pond with a flagstone bridge. The patio, closest to the cottage, is furnished with a bench, antique wire chairs and a marbletop table. Its aquatic feature is ornamented with a statue of a fish and cherubs. Its abundant greenery includes red leaf bananas ginger, potted plants, night blooming jasmine, philodendron, aspidistra and walking iris. The second of the two outdoor rooms is located at the rear of the property, which abuts the stone wall of a former convent. Its focal point is a pond highlighted by a copper sculpture of a musical frog and surrounded by large banana trees, angel trumpet, jacobina, tea olive, crinum lilies and sago palms. To the right of the pond is a tangelo tree (a cross between a tangerine and orange) that bears fruit in late summer. The garden also includes a transparent green house for supplies and storage, savannah holly trees and tomatoes. “Gardening takes a lot of time,” says Williams, who does the pruning and clipping himself.

“But in spring, it’s great.”

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A Natural Remedy The New Orleans Pharmacy Museum – and its brick courtyard – come with an impressive heritage. Constructed in 1823, the French Creole townhouse housed the apothecary of the first licensed pharmacist in the United States. Since the 1950s, it’s been a museum. A beautiful example of 19th-century architecture, it attracts private events, weddings and parties year ’round. The courtyard’s weathered brick walls, 19th century-style lamp posts, iron fence capped with a jasmine-covered trellis, large round fountain and native plants – magnolias, sweet olives, palms and banana trees – have an unmistakable, historic New Orleans flavor. The 2,200 square foot space has the capacity for a 130-person cocktail reception and a 75-person seated event. “It’s got the traditional southern foliage, indigenous plants and setting,” says Liz Sherman, museum director. “We’re a hidden gem, but we’re also right in the middle of the Quarter.”

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Cinematic Splendor Landscape architect Peter Raarup designed this courtyard for a Hollywood producer and cinematographer, who makes New Orleans an occasional home-away-from-home. The challenge was to find a way to bring the rectangular space, which lacked room for planting, to life. “Its very narrow, so you couldn’t really plant at groundlevel,” says Raarup. “The only option was to make it a vertical garden.” To honor “the nicely decaying look of the building,” and create an assembled-overtime aesthetic, he chose ceramic pots with an aged Aegean look and designed an irrigation system that uses copper piping with a weathered, verdigris finish.

(Wall-hung plants and potted plants on the ground are all irrigated for easy maintenance.)

He also added a small fountain at one end of the courtyard, which is paved with ballast stone. Shaded and sheltered by its 19th-century residence, the walls of neighboring buildings and a cypress tree, the courtyard gets little direct sun and enjoys the advantage of natural air currents. Greenery includes indigenous cypress and banana trees, English ivy cascading from wall containers, Fatsia japonica, variegated brake fern, crinum lily, dwarf elephant ear, Sunpatiens and bronzed leaf waxed begonia.

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5

course feast louisiana chefs share their secrets

w

e're proud to present this collection of recipes from some of Louisiana's greatest professional chefs and cooks. Hailing from diverse backgrounds, these five individuals live in different regions of Louisiana and prepare vastly different cuisine. But together, they represent where we are today on the culinary landscape. In the following pages you may read their stories and prepare their recipes, resulting in a delightful five-course feast that exemplifies the best our state has to offer.

BY Jyl Benson photographs by romero & Romero

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1st course: appetizer

Mrs. Alzina Toups Oyster Beignets with Tartar Sauce

T

he windowless metal building where Alzina Toups feeds the throngs of people who seek her out was once a welding shop; the letters that once spelled “Alzina’s” have crumbled almost completely off in the 40 years she has been serving countless priests and nuns from her regional church community, international travelers and regulars who drive in from hours away. She will celebrate her 88th birthday this August.

Toups learned how to cook thanks to her Portuguese-Cajun mother, and she hails from a long line of skilled cooks. Toups entertains only one party of no less than 10 diners at a time – and no more than 30

per meal – and accepts no walk-ins.

Customers eat family-style at two long communal tables beneath images of the Virgin Mary, and they share the same fluorescent-lit room as the open kitchen where she prepares straightforward five-course Cajun meals based on the seasons.

Her vast culinary canon spans two published cookbooks and numerous composition notebooks stacked in the corner of her kitchen. Favorites include Brown Sugar Shrimp, Crabmeat and Shrimp Lasagna made with handmade pasta, Smothered Cabbage and Braised Pork Loin, Black-Eyed Pea Jambalaya, a magnificent Walnut Tart, lofty cakes

and pies, heavenly dinner rolls and freshly baked bread with every meal.

"This recipe is well over 100 years old," says Toups. The recipe was passed down to her from another lady in her community who, knowing the end of her life was near, asked Toups to document the treasured, secret recipe. Not long after the lady's death, Toups was able to share the recipe with the lady's mourning family. It was an act that cheered them and keeps their loved one alive. It is one Toups has recreated countless times throughout her life within her Cajun oil-and-fishing community in Galliano.

Beignets Heat vegetable oil to 350 degrees in a deep fryer or Dutch oven, preferably cast-iron.

In a mixing bowl, combine 1½ cups flour, 1½ teaspoons baking powder, salt and pepper to taste.

Set aside. Melt ¼ cup (½ stick) unsalted butter in a skillet set over medium-high heat.

Add 1 medium onion (finely chopped), 1 bell pepper (finely chopped), 1 rib celery (finely chopped), 4 cloves minced garlic, ¼ cup minced flat leaf parsley and ⅓ cup finely chopped green onion and cook until the onions are translucent, about 5 minutes. Scrape the mixture from the pan into the mixing bowl with the dry ingredients and stir thoroughly to blend.

Add 4 dozen oysters, drained and diced (reserve the oyster liquor for another use) and 2 large beaten eggs and stir thoroughly to blend.

Drop tablespoons of the oyster mixture into the hot oil and cook until golden brown, about 4 to 5 minutes.

This sauce is best made the night before you plan to serve it so as to allow time for the flavors to marry.

Tartar Sauce:

Though featured here as an appetizer, AlzinaToups says these savory puffs also work as a side dish to red or white beans cooked with ham.

Combine 1 cup mayonnaise, 1 tablespoon fresh lemon juice, ½ cup drained sweet pickle relish, 1 tablespoon drained small capers, 1 tablespoons chopped flat leaf parsley, 1 teaspoon grated onion, ⅛ teaspoon salt and ⅛ teaspoon Tabasco.

Blend thoroughly. Serve chilled. Serves 6

LouisianaLife.com | 53

Second course: salad

Chef Holly Moore Schreiber Duck Confit Salad with Chopped Greens, Herbs and Pepper Jelly Vinaigrette

H

olly Schreiber is a graduate of the French Culinary Institute (now the International Culinary Center) in New York City. She worked in recipe testing and development for publishing companies, television, grocery stores and chefs – Alain Ducasse among them – before she and her New York-bred husband, Derek, moved back to her native northern Louisiana to be closer to family, with the hope of opening a restaurant of their own.

"We really wanted to be a part of growing Shreveport/Bossier’s culinary scene, but our plans were sidetracked when a family friend who ran a local community kitchen fell ill," Holly says. "I stepped in initially on a temporary basis to keep it operating but fell in love with the people and ended up running the kitchen for four years. During that time, we developed the program into more of a ‘restaurant’ for families in need. We prepared high-end dinners packed with nutrition for 100 guests per night that were served right to the table – all completely free of charge. " In 2014 Holly left the Shared Harvest Community Kitchen to open Sainte Terre, her gracious special events venue. " We work to create bespoke experiences for each of our brides and their families – even with the menu. We develop each menu to reflect the bride and groom’s personality, families and stories. To this day, no two wedding menus have been the same."

They also host special dinner events, cooking classes and wine pairing experiences.

"We are not tied to a specific menu day after day, which really fuels my creativity in the kitchen," she says.

Through her new project, the Pineywoods Supper Club, she creates dining experiences throughout northern Louisiana with an ever-changing roster of chefs. "We are also creating a culinary internship program with Bossier Parish Community College’s culinary program and a scholarship fund for young people in the culinary, hospitality industries and farmers-to-be."

Greens In a large bowl, shred 2 handfuls of hearty greens (collard, mustard, turnip) washed with ribs removed by rolling the greens into a tight cylinder (like a cigar) then cutting crosswise into thin ribbons (aka a chiffonade). With your hands, rip 3 handfuls of washed tender lettuces (Bibb lettuce, arugula, dandelion greens, watercress, etc.) into bite-size pieces. Repeat this process with a handful of fresh mixed herbs

(basil, mint, cilantro) washed with stems removed. Add to bowl.

Add 4 green onions, thinly sliced and ¼ medium red onion, thinly sliced to the bowl. Sprinkle the salad mixture with a Salt to taste. Toss to blend thoroughly Duck Confit Preheat oven to 250 degrees.

Pulse 3 tablespoons salt, 6 cloves smashed garlic and 2 sliced shallots, in a food processor to form a paste. Rub 6 duck leg

quarters with skin with paste. Place the duck pieces, skin-side up, in a single layer in a high-sided baking dish. The pieces should fit snugly together in the dish with no space between them. Pour 6-8 cups of melted duck fat over the duck (enough to completely cover the pieces).

Bake, uncovered, until tender and the meat of the lower leg has pulled up slightly on the bone, about 2 to 2 ½ hours.

Remove the baking dish

from the oven and allow it to cool completely.

(At this point the duck legs may be stored in the refrigerator for several days in the duck fat until ready to use. Bring the duck back to roomtemperature just prior to serving.)

"It's difficult to measure greens by the cup – or even by the pound – so, I typically just do it by the handful," Chef Holly Schreiber says. "When planning your shopping list, you can estimate that each of your guests will eat about one large handful of greens per person."

Remove the duck pieces from the duck fat and set aside. Reserve the duck fat.

Melt one tablespoon of fat in a large sauté pan over medium-high heat.

Add the duck pieces in batches, skin side down, and cook until skin is dark brown and crisp, about 3 minutes. Flip the pieces and continue to cook until warmed through, about 2 to 3 minutes more. Serve at once.

Pepper Jelly Vinaigrette

Place ½ cup white wine or rice wine vinegar, ½ cup pepper jelly, 1 clove garlic (roughly chopped), 2 fresh basil leaves, 2 tablespoons fresh lime or lemon juice, 1½ teaspoons salt and ¼ teaspoon pepper in a blender. Blend on high until thoroughly combined. Reduce the speed to low, add ½ cup extra virgin olive oil in a slow, steady stream until the mixture is emulsified.

The dressing may be kept for 3 to 4 days in an airtight container in the refrigerator. Shake well before serving.

Toss greens in vinaigrette, reserving 6 tablespoons. Place a generous handful of the dressed greens on each of six chilled salad plates and top with a piece of warm duck confit.

Drizzle 1 tablespoon of vinaigrette atop each piece of duck. Serve immediately.

To serve

Serves 6

LouisianaLife.com | 55

THIrd course: soup

Chef Aaron Atchison Gulf Crab & Summer Corn Bisque

T

wo tours of duty in the Iraq War left Aaron Atchison ready for culinary school. Following graduation from Le Cordon Bleu Culinary Academy in Austin, Texas and training under Chef Harvey Harris, owner and chef of Sienna in the Texas Hill Country and Chef Fumiharu Hirose, executive chef of the Okura Hotel in Japan, Atchison returned to his native central Louisiana in search of a place to ply his trade. He and his father came upon an old cotton gin in a field in Boyce. Thinking it was interesting, he inquired about a rental rate. But the elderly owner wanted to sell.

"What's your bottom line?" the chef asked.

"Twenty-four thousand," the man answered.

"Deal!," the chef cheered.

"It took us four years to get that sucker open. It was more of a mess than it seemed ... We actually got opened with the help of Chef David Adjey who was, at the time, doing a cooking show for Food Network International called 'The Opener',” Atchison says. "We were at our wits' end with not being open, so I Googled 'restaurant show casting' and the rest is history."

The efforts paid off. The rusted tin exterior (that he wisely left alone) gives way to the surprise of rustic elegance within – a 12-table space of natural wood offset by bursts of color and touches of fine art, polished concrete floors, smooth, bare hardwood tables, strings of white lights and small vases of fresh flowers. It's a fitting backdrop for Atchison's thoughtful, passiondriven menu: seabass with coconut mango risotto and yuzu caviar; truffle cheese canapés with fresh thyme, jumbo lump crabmeat and silken berre blanc; cheesecake with blueberry compote, ground cardamom and grated lemon zest.

Preheat the oven to 450 degrees.

Use 1 tablespoon of olive oil to rub 6 ears fresh shucked corn then dust with salt and pepper to taste.

Roast corn, turning every 5 minutes, until it a deep golden

brown, about 15 minutes. Allow to cool until it can be safely handled then scrape kernels from cobs.

Discard the cobs and set the kernels aside.

Add 2 tablespoons olive oil to a heavy pot or Dutch oven,

preferably cast-iron, set over medium heat.

Add half of a medium onion (roughly chopped) and cook until translucent, about 4 minutes.

Add 2 cloves garlic (roughly chopped).

Cook until fragrant, about 2 minutes. Add

corn and stir to blend thoroughly. Reduce the heat and cook until heated through, about 4 minutes. Add 2 cups chicken stock and 1 quart heavy cream and stir. Bring the mixture to a boil then add 1 cup cooked white rice and 1 cup packed

Gulf crab claw meat.

Bring to a boil again then remove the pot from the heat. Puree the soup thoroughly with and immersion blender or in batches in a traditional blender.

Taste and season as desired with salt and pepper. Serve at once.

"I love food," says Chef Atchison. "Our food literally becomes us. It becomes our mind, our eyes, and our souls.

Food is life … and to live is to love. There is a fundamental connection there. People ask what my secret is, and it’s simple: love."

LouisianaLife.com | 57

fourth course: EntĂŠe

Chef Hieu Than Gulf Snapper with Spiced Rice, Flash-Cooked Summer Vegetables & Cashew Butter Sauce

H

ieu Than was in his mid-20s and working on degrees in biology and chemistry at Xavier University when his then-girlfriend, Mei Duong, brought him along to celebrate a birthday dinner for a friend at Gautreau's, one of New Orleans' most celebrated restaurants. " Both of my parents worked and I grew up eating fast food," Than says.

"I had never been in a fine restaurant before. I was fascinated when someone pointed out the chef, Sue Zemanick, as she crossed the dining room. She was not what I expected. The place was not what I expected.

The experience changed my life."

Humble, bespectacled and New Orleans-born to Vietnamese immigrants, Chef Hieu Than trained at New York's French Culinary Institute (now the International Culinary Center) before interning at Corton and Craftbar. He then returned home to work under Zemanick at Gautreau's.

Last year, Than, now 30, opened the diminutive Kin in Gert Town, a neighborhood not accustomed to fine dining restaurants. Mei, now his wife, is the general manager.

The dining room is about 400 square feet; the open kitchen about 200. There is one communal table with 10 chairs, most of which are branded with the names of friends and relatives (hence, kin). The rest of the seating is at two bars. You can feel the passion Than poured into the place and sense how he labored over the little things that make the space come to life: a dark ink-blue ceiling adds dimension.

The subtle pearl finish on the silver-hued walls gleams in the sunlight and glows behind a candle.

Wine crates carefully nailed to the wall behind the bar create cases for the cookbook collection and storage for the lovingly polished wine glasses.

A splurge here, a scrimp there and a constant reliance on skill, raw talent, flavors and creativity to make a dream come true. The result is an elegant, polished gem.

Than operates Kin like an experiment in democracy, crediting everyone on his kitchen staff except himself at the bottom of his crisp, ivory fold-over menu. His kitchen comrades, classically trained chefs Matt Engle and Tim Cox, are perched on the same technical cutting edge as Than, and he empowers them to take risks.

Gulf Snapper Preheat

the oven to 450 degrees. Score the skin of six 6-ounce skin-on filets Gulf snapper.

Dry the filets with a paper towel and season with salt and pepper.

Add 2 tablespoons canola oil to a large cast-iron skillet and heat over high until the oil simmers. Add filets, skin side down, and cook until skin is seared, about one minute. Place skillet in oven and cook for and additional two minutes.

Turn fish and cook until it is just done

and flakes easily with a fork, another one to two minutes, taking care not to overcook.

Remove filets from skillet and set aside in a warm place.

Drain oil from the pan, leaving the fond (bits that may have stuck to the pan) behind. Set skillet over high heat and allow it to get very hot before adding Ÿ cup (½ stick) unsalted butter. Once butter has melted and has stopped sizzling, add 1 tablespoon fish sauce, 2 tablespoons chopped and toasted

cashews, 1 teaspoon minced garlic, 1 teaspoon minced shallot, and leaves picked from 6 sprigs of fresh thyme. Stir the sauce, scraping the bits from the bottom of the pan. Remove the skillet from the heat and add juice of half a lemon. Stir.

Spiced Rice Lap

cheong are cured, dried raw-meat sausages which are quite hard in texture, and require cooking before eating.

Lap cheong is the Cantonese name for wind-dried Chinese

sausages, and literally means “wax sausages,” referring to the waxy look and texture of the sausages. They are commonly available at Asian markets.

Add 2 tablespoons canola oil to a Dutch oven, preferably cast-iron, set over high heat. Add 2 lap cheong (diced small) and cook, stirring, until crisp, about crisp about 5 minutes. Add 1 medium orange bell pepper (diced small), half of a medium onion (diced small), 2 tablespoons minced shallots, 1 tablespoon minced garlic, 2 Roma tomatoes (diced small), 1 tablespoon tomato paste, 1 cup tomato sauce, ¼ teaspoon turmeric, ½ teaspoon paprika ½ teaspoon dried oregano, ½ teaspoon dried thyme and 2 tablespoons minced fresh parsley and cook, stirring frequently, until the vegetables sweat, about 8 minutes.

Add 3 cups short grain rice and stir to coat. Cook until the rice toasts just a bit, about 2 minutes. Add the 9 cups chicken stock, ¼ cup fish sauce, ½ tablespoon salt and ¾ teaspoon pepper. Bring to a boil. Cover, reduce the heat to low and cook until the rice has absorbed all of the liquid, about 40 minutes. Remove the Dutch oven from the heat, stir the rice and allow it to rest, covered for 10 minutes before serving.

Flash-Cooked Summer Vegetables Set

a large skillet, preferably castiron, atop high heat.

Add 1 tablespoon canola oil. When oil is shimmering add 1 cup sliced fresh okra. Cook, stirring constantly, until the color brightens, about one minute. Add 1 cup fresh zucchini (quartered lengthwise and sliced), 1 cup yellow squash (quartered lengthwise and sliced), 1 teaspoon minced garlic, 1 teaspoon minced shallot, salt and pepper to taste.

Cook until vegetables are bright and the garlic is fragrant, about one minute more.

Serve at once.

The Asian influence is the only constant, however faint, in a sea of flavors and techniques that encompass, French, Italian and Louisiana heritage cuisines at Kin. "We’re multicultural, not fusion,” Than says.

Press serving portions of the Spiced Rice into ring or square molds and unmold them onto serving plates. Divide Vegetables atop rice.

Carefully place the snapper filets atop vegetables. Nap the Cashew Butter Sauce over each of the filets.

To serve

Serves 6

LouisianaLife.com | 59

fifth course: dessert

Chef DeWitt Ginn Southern Summer Peach & Cognac Sorbet

C

hef DeWitt Ginn worked in high-volume Medicaid pediatrics for 22 years before tossing in his suit for a toque.

"In 2010, my wife took me to the Louisiana Culinary Institute for our wedding anniversary – she had it all set up as a surprise. She said she wanted me to enroll. She knew it

was all I had ever wanted to do," he says. "I enrolled two months later in August."

Now 49, he is a relative newcomer to the never-ending demands of a restaurant kitchen. Prior to taking over the helm at Table Kitchen & Bar, he worked in the kitchen at Beausoleil, Chef Nathan Gresham's

Cajun-country-meets-Provencebistro, also in Baton Rouge.

He approaches his work with a lack of ego rare for one in his newly chosen profession and passion wild game that he incorporates into his house-made charcuterie boards – look for rabbit boudin and a foie gras and sweetbread sausage.

Though the chef's greatest passions may lie in working with wild game, he is clearly just as talented in working with sweets. The elegant perfume of this light summer dessert offers the perfect ending to a warm weather meal.

Add 5 fresh, fully ripe Southern peaches (peeled, seeded and sliced), 2 quarts water and 1 1/2 cups granulated sugar to a heavy pot or Dutch oven, preferably enameled cast-iron, set over medium-high heat.

Bring mixture to a boil then reduce heat to medium-low to maintain a simmer for 15 minutes.

Add 5 fresh mint leaves and 5 tablespoons Cognac. Return mixture to a simmer for five minutes. Puree with an immersion blender or work in batches to puree it in a traditional blender. Strain through a fine mesh strainer or chinois. Process the sorbet in an ice cream maker according to manufacturer's instructions. Freeze until ready to serve. Serves 6

LouisianaLife.com | 61

62 | Louisiana Life july/august 2016

top hospitals 101 listings in 63 cities There is only one major source that provides credible ongoing analysis of hospitals. It is Medicare, which has to be interested, because it pays many of the big bills. As part of its informational services, medicare.gov reports on evaluations of hospitals based on queries of patients. For the last three years, we have gone through the data and created a one-of-a-kind list that shows the state’s hospitals according to locality. To qualify for this list, at least 60 percent of the patients queried had to give the hospital a top overall ranking of 9 or 10. These are the top general service hospitals as seen through the eyes of those who have experienced them firsthand – the patients. Additionally, a few hospitals in the state did not have any information available on Medicare’s website and therefore could not qualify to be on the list.

Abbeville Abbeville General Hospital 118 N Hospital Drive (337) 893-5466

Alexandria Central Louisiana Surgical Hospital 651 North Bolton Ave. (318) 443-3511 Christus St. Frances Cabrini Hospital 3330 Masonic Drive (318) 487-1122

Rapides Regional Medical Center 211 4Th St. (318) 769-3000

Amite Hood Memorial Hospital 301 W. Walnut St. (985) 748-9485

Bastrop Morehouse General Hospital 323 W. Walnut (318) 283-3600

Baton Rouge Baton Rouge General Medical Center 3600 Florida St. Baton Rouge (225) 387-7000 Ochsner Medical Center Baton Rouge 17000 Medical Center Drive Baton Rouge (225) 755-4876 Our Lady Of The Lake Regional Medical Center 5000 Hennessy Blvd.

Baton Rouge (225) 765-6565

Surgical Specialty Center Of Baton Rouge 8080 Bluebonnet Blvd.

(225) 408-5730 The Neuromedical Center Hospital 10105 Park Row Circle (225) 763-9900 Woman’s Hospital 100 Woman’s Way (225) 927-1300

Bogalusa Our Lady of the Angels Hospital 433 Plaza St. (985) 730-6700

LouisianaLife.com | 63

Bossier City

Farmerville

Jennings

Willis Knighton Bossier Health Center 2400 Hospital Drive (318) 212-7000

Union General Hospital 901 James Ave. (318) 368-9751

Jennings American Legion Hospital 1634 Elton Road (337) 616-7000

Women's and Children's Hospital 4600 Ambassador Caffery Parkway Lafayette, La 70508 (337) 981-2949

Kenner

Lake Charles

Ochsner Medical Center - Kenner LLC 180 West Esplanade Ave. Kenner (504) 464-8065

Christus St. Patrick Hospital 524 Dr. Michael Debakey St. (337) 436-2511

Breaux Bridge St. Martin Hospital 210 Champagne Blvd.

(337) 322-2178

Chalmette St. Bernard Parish Hospital 8000 W. Judge Perez Drive (504) 826-9500

Columbia Caldwell Memorial Hospital 411 Main St. (318) 649-6111 Citizens Medical Center 7939 Hwy. 165 South (318) 649-6106

Covington Fairway Medical Center 67252 Industry Lane (985) 801-3010 Lakeview Regional Medical Center 95 Judge Tanner Blvd.

(985) 867-4447 St. Tammany Parish Hospital 1202 S. Tyler St. Covington (985) 898-4000

Cut Off Lady Of The Sea General Hospital 200 West 134Th Place (985) 632-6401

Delhi Richland Parish HospitalDelhi 407 Cincinnati St. (318) 878-5171

Deridder Beauregard Memorial Hospital 600 S. Pine St. (337) 462-7100

Franklin Franklin Foundation Hospital 1097 Northwest Blvd.

(337) 828-0760

Gonzales St. Elizabeth Hospital 1125 West Highway 30 (225) 647-5000

Hammond Cypress Pointe Surgical Hospital 42570 South Airport Road (985) 510-6200 North Oaks Medical Center, LLC 15790 Paul Vega Md Drive (985) 345-2700

Homer Claiborne Memorial Medical Center 620 East College St. (318) 927-2024

Houma Leonard J Chabert Medical Center 1978 Industrial Blvd.

(985) 873-1285 Physicians Medical Center 218 Corporate Drive (985) 853-1390 Terrebonne General Medical Center 8166 Main St. (985) 873-4141

Independence Lallie Kemp Medical Center 52579 Highway 21 South Independence (985) 878-9421

Jena Lasalle General Hospital 187 Ninth St./ Hwy.84 W. (318) 992-9200

64 | Louisiana Life july/august 2016

Kinder Allen Parish Hospital 108 6Th Ave. (337) 738-9489

Lacombe Louisiana Heart Hospital 64030 Hwy. 434 (985) 690-7500

Lafayette Heart Hospital Of Lafayette 1105 Kaliste Saloom Road (337) 521-1000 Lafayette General Medical Center 1214 Coolidge Ave. (337) 289-7991 Lafayette General Surgical Hospital 1000 W. Pinhook Road, Suite 100 (337) 289-8095 Lafayette Surgical Specialty Hospital 1101 Kaliste Saloom Road (337) 769-4100 Our Lady Of Lourdes Regional Medical Center, Inc 4801 Ambassador Caffery Parkway (337) 470-2000 Park Place Surgical Hospital 901 Wilson St. (337) 237-8119 The Regional Medical Center Of Acadiana 2810 Ambassador Caffery Parkway (337) 981-2949

Lake Area Medical Center 4200 Nelson Road (337) 474-6370 Lake Charles Memorial Hospital 1701 Oak Park Blvd.

(337) 494-3200

Lake Providence East Carroll Parish Hospital 336 North Hood St. Lake Providence (318) 559-402

Leesville Byrd Regional Hospital 1020 Fertitta Blvd.

(337) 239-9041 Doctors Hospital at Deer Creek LLC 815 South 10th St. (337) 392-5088

Luling St. Charles Parish Hospital 1057 Paul Maillard Road (985) 785-6242

Lutcher St. James Parish Hospital 1645 Lutcher Ave. (225) 869-5512

Mamou Savoy Medical Center 801 Poinciana Ave. (337) 468-5261

Mansfield Desoto Regional Health System 207 Jefferson St. (318) 872-4610

Many

New Iberia

Rayville

Springhill

Sabine Medical Center 240 Highland Drive (318) 256-1232

Dauterive Hospital 600 N. Lewis St. (337) 365-7311

Richardson Medical Center 254 Hwy. 3048 (318) 728-4181

Springhill Medical Center 2001 Doctors Drive (318) 539-1000

Marrero

Iberia General Hospital And Medical Center 2315 E. Main St. (337) 364-0441

Ruston

St. Francisville

Northern Louisiana Medical Center 401 East Vaughn Ave. (318) 254-2100

West Feliciana Parish Hospital 5266 Commerce St. St. Francisville (225) 635-3811

Shreveport

Sulphur

Christus Health Shreveport - Bossier 1453 E Bert Kouns Industrial Drive (318) 681-5000

West Calcasieu Cameron Hospital 701 East Cypress St. (337) 527-7034

West Jefferson Medical Center 1101 Medical Center Blvd.

(504) 347-5511

Metairie East Jefferson General Hospital 4200 Houma Blvd.

(504) 454-4000

Minden Minden Medical Center No 1 Medical Plaza (318) 377-2321

New Roads Pointe Coupee General Hospital 2202 False River Drive (225) 638-6331

New Orleans Ochsner Medical Center 1516 Jefferson Hwy. (504) 842-3000

Monroe

Touro Infirmary 1401 Foucher St. (504) 897-7011

Monroe Surgical Hospital 2408 Broadmoor Blvd.

(318) 410-0002

Tulane Medical Center 1415 Tulane Ave. (504) 988-1900

P & S Surgical Hospital 312 Grammont St., Suite 101 (318) 388-4040

University Medical Center New Orleans 2000 Canal Street (504) 903-3000

St. Francis Medical Center 309 Jackson St. (318) 966-4000

Oak Grove

University Health Conway 4864 Jackson St. (318) 330-7000

West Carroll Memorial Hospital 706 Ross St. (318) 428-3237

Morgan City

Oakdale

Teche Regional Medical Center 1125 Marguerite St. (985) 384-2200

Oakdale Community Hospital 130 N. Hospital Drive (318) 335-3700

Napoleonville Assumption Community Hospital 135 Hwy. 402 (985) 369-3600

Natchitoches Natchitoches Regional Medical Center 501 Keyser Ave. (318) 214-4200

Opelousas

LSU Health Sciences Center - Shreveport 1541 Kings Hwy. (318) 675-5058 Overton Brooks Va Medical Center - Shreveport 510 East Stoner Avenue (318) 424-6037 Specialists Hospital Shreveport 1500 Line Ave. (318) 213-3800 University Health Shreveport 1541 Kings Hwy. (318) 675-5000 Willis Knighton Medical Center 2600 Greenwood Road (318) 212-4000

Slidell Ochsner Medical Center Northshore, LLC 100 Medical Center Drive (985) 649-7070

Opelousas General Health System 539 East Prudhomme St. (337) 948-3011

Slidell Memorial Hospital 1001 Gause Blvd.

(985) 643-2200

Raceland

Southern Surgical Hospital 1700 W. Lindberg Drive (985) 641-0600

Ochsner St. Anne General Hospital 4608 Hwy. 1 (985) 537-6841

Sterling Surgical Hospital 989 Robert Blvd (504) 690-8200

Thibodaux Thibodaux Regional Medical Center 602 N .Acadia Road (985) 447-5500

Ville Platte Mercy Regional Medical Center 800 E. Main (337) 363-5684

West Monroe Glenwood Regional Medical Center 503 Mcmillan Road (318) 329-4600 Ouachita Community Hospital 1275 Glennwood Drive (318) 322-1339

Winnfield Winn Parish Medical Center 301 W Boundary St. (318) 648-3000

Winnsboro Franklin Medical Center 2106 Loop Road (318) 435-9411

Zachary Lane Regional Medical Center 6300 Main St. (225) 658-4000

LouisianaLife.com | 65

around the state

NORTH A second wind in Minden BY jeanne frois

M

y family always practiced the cherished Southern tradition of long visits with relatives over the summer months when, mercifully, school was done for the year. I remember the hush and peace of their homes, with filtered sunlight glowing softly in the rooms, the rustling of trees, birdsongs, bookcases and the scent of flowers that were as much a part of the summer magic as swimming, baseball games and barbecues.

On a quiet street in the charmingly artisan town of Minden, the Huffman House Bed and Breakfast welcomes its guests like family members.

This beautiful old Federalstyle home, built in 1918, sits on sprawling grounds where rosebushes flourish and trees

sarepta

EAGLES IN THE MUD Over Fourth of July weekend, the tiny town of Sarepta will hold Muddin’ for the Military, an event that’ll raise money to support Wounded Warriors, a military and veterans charity service organiza-

provide ample shade. The wide, shaded porches offer swings and chairs filled with plump cherry-red cushions for quiet meditation. Inside, you’ll find quiet nooks with sofas; wing chairs; a window seat in a blue guest room; and a 1960s retro-chic guest that doesn’t blind you with psychedelic colors.

The history of the inn is not undermined by cutting-edge technology provided. Along with the fresh crisp linens, each room has access to the Internet and HD television.

tion that empowers injured veterans and their families.

Sarepta lies close to the LouisianaArkansas border, not far from Shreveport.

Back in the late 1860s, the unincorporated area was the site of a newly built church where people met for Sunday worship. The church

66 | Louisiana Life july/august 2016

remained unnamed until Mrs. Sarepta Carter donated a Bible and was thus it was christened, “Sarepta” in her honor. It is also the birthplace of country music superstar, Trace Adkins.

Muddin’ for the Military will take place at the Muddy Bottoms ATV

Herbal teas are offered in the evening, or you can request in advance that a bottle of wine with assorted cheese and crackers be sent to your room.

You might also want to take a dip in the sparkling cerulean pool, or take a spin through the nearby antique district on one of the bike cruisers provided by the inn.

Huffman House offers exquisite breakfast items: the breakfast beignets are light puffs of fried dough coated in powdered sugar; a single, large vanilla-scented pancake

Park and assures attendees their days will be filled with mud, music, fun and food. Also present will be 10 wounded soldiers and military personnel who are likewise into mucky ATV jaunts. The public will have the chance to honor and thank these heroes. Fundraising events will include

infused with blueberries served with scrambled eggs and breakfast meat, or the bacon and pecan waffle should carry you well past lunch time. Not to be missed is the praline and pecan waffle, where a maple-based praline glaze, infused with pecans, spills over a cinnamon and vanillaflavored Belgian waffle. u

Huffman House Bed & Breakfast 1108 Broadway St., Minden (318) 639-9141

both a silent and live auction; raffles and T-shirts sales. Plenty of concessions will be available at the Eating Pavilion.

Cypress Bottom native, Frank Foster, will perform country music. The event ends the evening of July 4th with a grand finale of fireworks that’ll

fill the skies over Sarepta.

Proceeds raised over the weekend will go directly to the Wounded Warriors project.

Muddin’ for the Military July 1-4 muddinforthe military.com

around the state

Delcambre

A PRINCE OF A PORT The Port of Delcambre straddles two Louisiana parishes, Vermilion and Iberia, centered on the communities of Delcambre and Erath.

Resting near Vermilion Bay, it’s a watery sort of crossroads that transports the sumptuous seafood bounty of Louisiana waters. Bayou Carlin (Delcambre Canal) links the area with the nearby Gulf of Mexico that teems with multitudes of fresh shrimp. The area is rich with verdant farms and cattle herds, all rendering fresh products nurtured by creative people.

Beginning in the spring and lasting until December, on the first Saturday of each month, the Delcambre Seafood and Farmers Market is held at Bayou Carlin Cove. This open-air market is a delightful assortment of locally grown, caught and crafted Louisiana products.

Brother-In-Law Hot Sauce makes its spicy presence known by selling pepper jelly perfect for making salad dressing or scooping over cream cheese with crackers for a snack; briny and spicy, the pickled okra and mirlitons are a crunchy palette-pleasing accompaniment to lunchtime sandwiches; the barbecue rub is perfect tenderizer for grilling meat or poultry.

Cajun Country Under the Bridge in Morgan City BY jeanne frois

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he Bayou BBQ Bash, commonly referred to as Morgan City Under the Bridge, is a sanctioned International Barbecue Cookers Association competition. Teams compete for the title of “Best Company BBQ Team,” which brings out the most talented backyard cooks.

Categories include pork spare ribs, brisket and/or chicken. While teams compete for bragging rights as best grillers, 13-15 year-olds will likewise compete in the “Kids Q” cook-off by grilling chicken legs. Children under 12 can test their grilling skills by barbecuing pork chops. There’s even a barbecue sauce competition for those who like to get extra creative and experiment with flavors.

There on Louisiana’s Cajun Coast, as the heady perfume of grilling meat and dripping juices rise, food booths will feed the hungry, beer and cold drinks will comfort the thirsty, and live music will keep the tempo of the day moving. Barbecue sampler plates may be purchased; there are also arts and crafts booths, including one representing the Quilter’s Guild. For athletes or those who want to burn some calories before they dine, a 5K run, the “Run for the Ribs” will take place. u

Bayou BBQ Bash: Morgan City Under the Bridge July 22 —July 23 Under the Highway 90 Bridge Morgan City ibcabbq.org

Allons Manger Food Truck, with its apt name (In French it means, “let’s eat!”), will slake the appetites of shoppers by serving Cuban; Cordon Bleu and bacon cheese sandwiches. Shrimp Tacos, Spicy Grilled Shrimp Rolls and the 50/50 (pork and beef) Burger provide plenty of fuel for shopping and strolling. Menard’s Outdoor Kitchen provides delectable boudin balls and homemade beef jerky.

Bayou Tiege Bait Shop provides live crickets and worms, other fishing bait and tackle.

There’s also absolute comfort food offered

by Ellen Bourque in the form of lemonade; tarts; pralines; canned goods; and fresh items like eggplants, okra,tomatoes and herbs – well-worth taking home.

Warmers and wax bars, washer whiffs and dryer bars are there through the creativity of Scentsy, and Hebert’s Honey Company happily presents its home-produced honey, pepper jellies and pecan pies.

The vivid cobalt blue bottles of Vermilion Prairie Farm hold treasures like goat milk lotion. Bars of goat milk soap are there for the taking. Ivy Cottage creations produce beautiful handmade religious-inspired jewelry. Interspersed among the bounty of all this cottage industry are the lettuce, tomatoes, yard eggs, herbal teas, tomatoes, peppers and eggplants produced by the Acadiana Growers Alliance.

Delcambre Seafood & Farmers Market Bayou Carlin Cove 6055 South Railroad St. Delcambre (800) 884-6120

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around the state

central New exhibit in Alexandria BY jeanne frois

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t has been written that, as a young man traveling on a flatboat from the Ohio River to the Mississippi, Abraham Lincoln was appalled at his first sight of the largest slave market in America once he reached New Orleans.

This experience helped sear into him a lifelong hatred of the institution of slavery.

It was one of the most popular – and jarring – exhibits ever held at the Historic New Orleans Collection (HNOC), drawing national attention last summer.

Due to a recent grant from National Endowment for the Humanities, the exhibit will now be on loan at the Alexandria Museum of Arts for the summer.

“Purchased Lives: New Orleans and the Domestic Slave Trade, 1808-1865,”

was not, according to exhibit curator Eric Greenwald, a lone indictment of the Crescent City.

“This is not a story about New Orleans or the South,” states Greenwald. “This is a story about the United States, and the foundation of our economy.”

In 1808, the international slave trade so vividly depicted in Alex Haley’s novel, Roots, was abolished, ending human

ALEXANDRIA

KING CAKE IN JULY King cake: It isn’t just for Mardi Gras anymore – especially when it’s a boudin and cracklin’ king cake, whipped up by Quebedeaux’s Boudin and Cracklin’s in Alexandria.

Initially soaring in popularity during the season traditionally associated with king cakes, Carnival, this delectable roi gateau is now requested for holidays all year-round, including the Fourth of July. The idea to produce this one-of-a-kind specialty cake was the result of a conversation between owner John Valenzuela and his sister, who owns a bakery 68 | Louisiana Life july/august 2016

import from Africa to the Americas. But the domestic slave trade teemed with barter and profit when at least one million people who were forced into a migration as owners in Maryland; Washington, DC; North Carolina and Virginia sent surplus slaves to New Orleans to be sold. They later dispersed to the rest of Louisiana, Texas, Alabama and Mississippi.

in Lafayette. Both siblings had years of culinary training with the internationally known, late chef Paul Prudhomme who, during his classes, encouraged the pairing of different flavor combinations.

The sweet tender king cake dough is filled with the divine delicacy of Louisiana boudin. Added to this is the Valenzuela’s own secret ingredient gravy that adds perfect connectivity between texture and flavors. As a finishing touch, a praline glaze is spooned over the king cake with a final sprinkling of cracklins tossed in as a flavorful crown fit for a king. Imagine biting into a king cake and piece of boudin separately; then imagine biting into the former stuffed with

The exhibit not only considers the role New Orleans played in the slave trade and American history, but presents paintings and first-person accounts from oral histories and slave narratives. u

Purchased Lives: New Orleans and the Domestic Slave Trade, 1808-1865 Alexandria Museum of Art 933 2nd St. Alexandria (318) 443-3458

the latter, soaked with gravy and crusted with cracklins. Need I say more?

The popularity of this delicious, savory treat is beginning to take Louisiana by storm with boudin stops across southwest Louisiana producing their own versions.

Valenzuela freely admits it’s a concoction of flavors that’s not supposed to work, but does so completely. The eatery also makes the boudin and cracklin’s they use in the king cake on site.

Quebedeaux’s Boudin and Cracklin’s 3710 S MacArthur Drive, Alexandria (318) 528-8788

around the state

LaPlace

WHERE THE Racoons and ALLIGATORs PLAY If you want a summer adventure, take a tour of the mystical Manchac Swamp. Cajun Pride Swamp Tours, based in LaPlace, has a fleet of covered mini-barges and experienced captains.

Here, you can meander through their privately owned refuge across murky waters that mirror the trees, moss and cumulus clouds in the sky. The perfume of wild hibiscus rose mallow combined with marsh plants pierces the warm air in a most pleasant way, and the cries of wild birds add music to this hushed, green world.

Plantation Country Italian food in Baton Rouge BY jeanne frois

S

ometimes during the dog days of summer, there’s nothing more appealing than an informal meal. And if the meal is on the Italian side, that’s even better. For nearly 40 years, Anthony’s Italian Deli has been one of Baton Rouge’s best-kept secrets. Tucked away in the corner of a shopping mall, you may have to make a safari of sorts to find it, but the reward for your efforts will be fruitful.

Try Anthony’s New Orleans Style Muffaletta: The incomparable flavor of muffaletta bread studded with sesame seeds, Genoa salami, cappicola, Mortadella and Provolone cheese are combined with the tang of an olive salad that moistens and melds all of the ingredients together perfectly. The Godfather, not to be refused, is a sandwich made from Genoa salami, American prosciutto and Provolone cheese, topped with romaine lettuce, marinated peppers and dressing.

If you’re craving comfort food that takes grilled cheese

sandwiches to a higher stratosphere, indulge yourself by ordering the Cheese Lover: melted together in a blissful mélange are swiss; mozzarella; provolone and American cheeses flowing together tomatoes, served on crunchy muffaletta bread. One of my favorite poor boys, the Home Made Meat Balls, arrives for your eating pleasure on crispy muffaletta bread saturated with homemade tomato sauce. The meatballs nestling there are blanketed with velvety melted mozzarella.

Anthony’s homemade Italian sausage has just the

right balance of spices and anise to be truly Italian.

This, by itself, makes a delicious poor boy. There’s also a sandwich inspired by pepperoni pizza, with signature muffaletta bread filled with imported Italian pepperoni, sliced paper-thin with a healthy dose of melted mozzarella.

For dessert, order the cannoli – or tiramisu – or spumoni. u

Anthony’s Italian Deli 5575 Government St. Baton Rouge (225) 272-6817

The tour captain and the wild inhabitants of Manchac have an understanding with one another.

Recognizable to the resident raccoons, gators, and other swamp denizens, the boats are greeted by scurrying creatures and alligators responding to the call of the skipper – all at a safe distance.

An ongoing narrative accompanies the tour, providing education and insight about the wetlands, along with stories about the swamp’s inhabitants and the habits of American alligator. You’ll pass the mysterious and tragic site of Frenier, wiped out in 1915 by a hurricane that swept over Ruddock, and learn the strange story of Julia Brown, who once lived there. As Manchac casts its spell about you and you stare into a purple bank of water lilies, you just might be greeted by the blinking eyes of a little raccoon wearing its furry bandit’s mask. Cajun Pride also provides shuttle service from numerous New Orleans hotel to the tour site.

Cajun Pride Swamp Tours 110 Frenier Road, LaPlace (504) 467-0758

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around the state

Greater New Orleans Dog House in New Orleans BY jeanne frois

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overs of dogs of the non-canine variety have the perfect enclave in which to indulge their taste buds. Dat Dog is an eatery that runs the epicurean scope of the Land of Linkdom. You can even order crawfish etouffee fries along with a dog of the same name – grilled crawfish sausage, etouffee, sour cream and onions and Creole mustard take hot dogs to a new level on summer days. The Bacon Werewolf, made of grilled Slovenian sausage, bacon, sauerkraut, dill relish, grilled onions and tomatoes, is delicious enough to distract the loup garou from the rise of the full moon.

Even the Emerald Isle gets a nod in the form of the Guiness Dog, a succulent pork brat flavored with sweet Guinness marinade. Vegans can indulge on the Field Road Italian dog, made with eggplant and fennel “sausage” and garlic.

At Dat Dog you can choose your sausage and topping, all designed to keep you howling with delight.

Toppings abound: relish; chipotle mayo; guacamole; grilled onions and hummus are but a few. u

DAT DOG

70 | Louisiana Life july/august 2016

New Orleans

rise of the underdogs Last March, Congo Square was the site of the fifth annual Class Got Brass? competition, in conjunction with the Congo Square New World Rhythms Festival. Sponsored by the New Orleans Jazz and Heritage Foundation, the competition was founded in 2012 as a means to create progressive school band programs that will keep the joyous tradition of New Orleans brass music alive while providing participating schools with funds for musical education.

The band members of Medard H. Nelson Middle School ranged in ages from 8 to 14, but their devoted band director Johnnie Van Buren had enough faith in his young protégés to enter them into the Advanced Category of the competition. (In previous years, the band consistently took first place in the beginners category.) Competing with them in the advanced category was none other than those titans of high school marching bands, St. Augustine and Landry-Walker.

Only 12 members from each band were allowed to participate with each school required to perform a traditional dirge with second line; a traditional brass band song and one contemporary song.

Nelson Middle School provided a casket to accompany their second-line dirge along with a Mardi Gras Indian to dance to their traditional brass song rendition. “News With a Twist” cohost LBJ took the microphone to announce the winners.

“We have an upset,” he announced. Last year’s first- and second-place winners, LandryWalker and St. Aug, dropped to second and third place, respectively.

The excitement mounted as LBJ then announced “the biggest upset of all.” The first place winners were Medard H. Nelson, a middle school that beat four other high school bands for the top prize of $10,000. Even St. Aug and Landry-Walker couldn’t

help but cheer the success of the younger band as the crowd, including LBJ, went wild at the news.

In addition to supporting the continuation of New Orleans jazz in school programs, the individual and positive impact on participating children is apparent.

Tiffany Ramee, mother of sixth-grade trumpet player Ryli, who will be next year’s band captain, is grateful for the influence on her daughter.

Ryli’s high spirits sometimes got her into trouble in the past, but Van Buren’s recognition of her musical talent and leadership ability helped channel some of that energy into a more positive direction.

“Ryli has gotten a strong sense of purpose as a leader after she was made section (trumpet) leader in the band,” says her mother. “She knows the importance of setting a good example to other members by her behavior and now tries to do the right thing.”

photo by Katie Sikora

Locations are on Freret, Frenchmen, and Magazine streets in New Orleans and at the Lakeside Mall in Metairie. datdognola.com

Bacon Werewolf Dog at Dat Dog

gulf coast travel

coasting around Summer fun in Bay St. Louis, Biloxi and Ocean Springs By Cheré coen

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he sleepy towns of Bay St. Louis and Ocean Springs have long served as bookends to the Mississippi Gulf Coast, but today they’re thriving with quaint shops, innovative new restaurants and fun festivals.

Bay St. Louis took quite a hit from Hurricane Katrina in 2005 but has rebounded in a big way. The renewed historic town now bustles with shops and eateries and faces the Bay St. Louis Harbor, a new full-service, 160-slip marina with day pier, fishing platforms and restrooms and showers.

Located right on the Gulf, Bay Town Inn was also wiped out in the storm but

the brand new bed-and-breakfast offers 10 king suites and two larger accommodations perfect for family reunions. All open on to a Southern-style porch with rocking chairs and overlooking the salt-water pool. Owner Nikki Moon greets visitors in the main house office, where her two adorable dogs rest at her feet. Bay Town is dog-friendly, Moon insists, as long as the canines meet certain requirements.

New to town is the innovative Starfish Café, an outreach program of the PNEUMA-Winds of Hope organization dedicated to training adults in the culinary arts and life skills. The café serves up menu items and daily specials – such

as spicy spring rolls and a savory andouille bread pudding – without prices; visitors contribute what they can. Co-owner Di Fillhart, who came to town to help with recovery efforts, said the café is hoping to purchase the building they operate in, and all proceeds from their $45 Friday Night Dinners will be applied to capital fundraising.

Alice Moseley is another example of second careers and relocation. Moseley taught school by day in Batesville, Mississippi and cared for her mother, suffering from Alzheimer’s, at night.

She taught herself to paint to relieve her depression. Moseley began traveling with

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gulf coast travel

artists and selling her work, settling in Bay St. Louis at age 79 after attending a festival there.

Moseley passed away in 2004 at the age of 94, but visitors can view her life and artwork at the Alice Moseley Folk Art & Antique Museum located in the 1876 train depot. One block away is Moseley’s century-old “Blue House” – she was not known for white designs – now a bedand-breakfast.

Other unique and historic places to visit are the St. Rose de Lima Catholic Church and the 100 Men D.B.A. Hall. Built in 1926, the church features an uplifting “Christ in the Oak” mural, two pulpits built from oak trees and the nationally known St. Rose Gospel Choir. The 100 Men D.B.A. Hall is part of the Mississippi Blues Trail, the performance hall once the center of African America social life and today offering special events such as Wayne Thibodeaux’s “Cajun Dance Party.”

Over in Ocean Springs, Kait Sukiennik serves up crusty Southern biscuits, beer and pour-over coffees from Reve coffee roasters of Lafayette at the Greenhouse on Porter. The new restaurant includes an actual greenhouse, one that existed on the spot for years and has now been lovingly renovated, although the rustic ambiance continues. Sukiennik, along with co-owner Jessie Zenor, created the space with only $10,000, utilizing recycled architecturals and carpentry help from friends to pull together the unique eatery where walls are filled with local art and poetry and special events include meditation classes, cat bingo and live music.

Summer festivals include the Second Saturday Artwalk in Bay St. Louis with its changing themes – July is Frida Fest in honor of Mexican artist Frida Kahlo – and the Sept. 5 Artwalk in Ocean Springs.

Waveland received a massive fireworks display last year after winning a small-town contest by USA Today and Destination America and continues the fun with an “Independence Day Blowout!” on July 2 at the town’s memorial pier.

If baseball’s your passion, the new MGM Stadium has opened in Biloxi, across from Beau Rivage Resort and Casino. Home

72 | Louisiana Life july/august 2016

to the minor team Biloxi Shuckers, the stadium offers promotional nights, party decks and group discounts. The Mercedes Room, for instance, offers food, drinks and tickets for $50 each or $45 with a private room for groups of 12 or more.

The history of Mississippi Coast baseball makes up the current exhibit at the Ohr-O’Keefe Museum, located

a few blocks away. Friday visitors will be able to hear some of baseball’s finest speak – and enjoy lunch for $10 – at the Sal & Mookie’s All-Star Luncheon.

Darryl Strawberry and Ron Swoboda, for instance, are among the lineup.

For more information on what’s happening along the Mississippi Gulf Coast, visit gulfcoast.org. u

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SPECIAL PROMOTIONAL SECTION

New Orleans

FACE OF

HOSPITALITY BBC DESTINATION MANAGEMENT, A GLOBAL DMC PARTNER 832 Baronne St., 2nd floor, New Orleans, La 70113 BONNIE B. BOYD, CMP, DMCP – PRESIDENT & CEO

BBC Destination Management is New Orleans’ premier destination management company with over 24 years of experience showcasing the best of Louisiana history, culture, taste, sound and joie de vivre. Guided by sixth-generation New Orleanian Bonnie Boyd, CMP, DMCP, the BBC team provides an insider’s view of New Orleans, from every banquette to bougainvillea plant. With innumerable citywide connections and fierce creativity, BBC produces extraordinary events and experiences for all types of visitors.

“From our local expertise to our genuine adoration for our 74 | Louisiana Life july/august 2016

(504) 523-9700 | www.bbcdmc.com

amazing state, BBC Destination Management truly is part of the literal ‘Face of Louisiana,’ presenting the best and most authentic of our amazing state,” says Boyd. If you seek to experience Louisiana through the lens of a native, let BBC Destination Management be your expert navigator.

Pictured: Denise Malo, Director of Operations, Genevieve Dumont, Senior Sales Associate, Bonnie Boyd, President/CEO, Lyndi Smith, Associate Director of Sales, David Rome, Director of Sales

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New Orleans

FACE OF

CONSTRUCTION CORE CONSTRUCTION PRESIDENT, BRAD ROBERTS

CORE Construction is primarily known as a commercial builder throughout Louisiana, but the company truly prioritizes building a sense of community. From public schools to military facilities, CORE is centered on providing quality construction within the public sector. Under the helm of President (and Louisiana native) Brad Roberts, CORE Louisiana

3131 N. I-10 Service Rd East, Suite 401 Metairie, LA 70002 | (504) 733 – 2212 has grown to more than 110 employees with revenues of $115M a year. In his years at CORE Louisiana, Brad and his team have built strong relationships with clients, program managers, and design partners while looking forward to continued growth throughout Louisiana and the entire Gulf Coast.

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New Orleans

FACE OF

NEUROSURGERY CULICCHIA NEUROLOGICAL CLINIC

1111 Medical Center Blvd., Marrero, LA 70072 (504) 340-6976 | www.culicchianeuro.com

Culicchia Neurological Clinic is one of the region’s largest neurological practices with over a dozen physicians treating stroke, aneurysm, spine, brain, balance, hearing disorders and more. Having such an accomplished team of neurosurgeons/neurotologist, neurologists, and physical medicine doctors practicing together allows the team to collaborate on patients’ treatment plans when needed.

Founded in 1961, Culicchia Neurological Clinic has grown into one of the foremost neurological and neurosurgical practices in the South. Neurosurgeon Frank Culicchia follows in his father’s footsteps as Medical Director and also serves as chairman of the LSU Health Sciences Center Department of Neurosurgery.

Pictured: Robert Dawson MD, Moises Arriaga MD, Justin Owen, MD., Frank Culicchia, MD, Robert Applebaum, MD John Steck, MD

76 | Louisiana Life july/august 2016

SPECIAL PROMOTIONAL SECTION

New Orleans

FACE OF

ENGINEERING U.S. FORENSIC - MICHAEL H. DEHARDE, P.E.

PARTNER, MANAGER OF MECHANICAL AND ELECTRICAL ENGINEERING U.S. Forensic has quickly become the largest forensic engineering firm in Louisiana and one of the largest in the nation with twenty-five locations across the country.

After acquiring his engineering degree from UNO, Founding Partner Michael H. DeHarde discovered a calling determining cause of failures in electrical and mechanical systems while working for the transit system. Since 2006,

3201 Ridgelake Dr., Metairie, LA 70002 (504) 831-7001 | usforensic.com

U.S. Forensic has performed thousands of evaluations provided expert witnesses in local, state, and federal courts.

It has been named one of the Top 10 Engineering Firms by New Orleans CityBusiness four consecutive years and was also named a Top 100 Private New Orleans Company and one of the Best Places to Work (Large Companies).

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SPECIAL PROMOTIONAL SECTION

New Orleans

FACE OF

DERMATOLOGY TULANE UNIVERSITY SCHOOL OF MEDICINE, DEPARTMENT OF DERMATOLOGY

1415 Tulane Avenue, 5th Floor, New Orleans, LA 70112 (504) 988-1700

Tulane Dermatology is known and respected by more than patients—with the utmost in expertise, Tulane Dermatology is also known as one of the best resources to community dermatologists. Bridging the gap between basic dermatological needs and those of a more complex nature, physicians at Tulane offer access to highly specialized care, even when only basic care is needed, and they see patients of all ages, even entire families. No matter the health concern,

Tulane is the go-to destination for skincare as well as concerns that go deeper than the surface. Tulane specialists’ ability to overlap into other medical fields allows for big-picture care and better, quicker outcomes. Their dermatologists offer free skin cancer screenings throughout the year.

Pictured: Dr. Andrea Murina, Dr. Diane Trieu (Mohs Surgeon), Dr. Erin Boh & Dr. Brittany Stumpf

78 | Louisiana Life july/august 2016

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ADVERTISING SECTION

Regional Travel Whether your favorite part of a drive is the road itself, a family sing-along in the car, listening to a thrilling podcast or audiobook, or a leisurely drive through wildflowers and small towns, you have to admit there’s something magical about taking a drive with your family or friends and embarking on adventure. With the summer in full swing, now’s the time to travel the region. From Cajun flavors to national parks, Louisiana offers opportunities to explore in your own backyard, and Mississippi hosts its own charms just a hop, skip, and jump away. Summer fun comes in a variety of forms and doesn’t have to mean the beach. Historical tours, wining and dining, live music, camping and fishing, and luxurious big-city hotels are all in the realm of possibility and closer to home than you may think.

Lafayette has the Cajun flavors you crave along with the freshest in Louisiana seafood and always a little something unexpected.

Homegrown chefs are putting an inventive spin on time-honored recipes with the freshest local ingredients. A distinct culinary identity as the heart of Cajun & Creole Country, steeped in tradition, merges with a new generation making it an incredible place to eat. From white tablecloth to white paper napkin, all of it is incredible.

One summer-long celebration that celebrates Lafayette’s unique culinary scene is EatLafayette, taking place June 20 – September 18. Locals and visitors alike are invited to manger at more than 90 of the area’s well known and not so well known locally owned eateries to celebrate Lafayette as one of the tastiest towns of the South.

For a list of participating restaurants and specials being offered, visit EatLafayette.com.

Savor the difference in Iberia Parish this fall. Celebrate 150 years of TABASCO® and see the Avery Island experience! Journey the TABASCO® Factory like never before with an all-new expanded tour, visitor center, and Creolecottage cafeteria-style restaurant, 1868. Or, sample Cajun dishes on a TABASCO® Food Tour. Tabasco cooking classes and guided tours are being offered upon reservation. Jungle Gardens has also made its trek more interactive with new signage and guided birding tours upon reservation.

Make plans now to attend the 75th annual Louisiana Sugar Cane Festival September 22-25, where Iberia Parish honors its sugar farmers for making it the largest sugar-producing parish in the state! Stir the pot at the Delcambre Shrimp Festival, August 17-21, or at the World Championship Gumbo Cookoff, October 8-9.

In Iberia Parish, it’s all too hot to pass up! For more information on destinations and events, visit IberiaTravel.com.

80 | Louisiana Life july/august 2016

When living the New Orleans experience, it’s important to envelop yourself in the essence of New Orleans—a feeling captured by each upscale property in the New Orleans Hotel Collection (NOHC). NOHC properties are set apart by distinctive style, personalized service, and superb location.

Locally owned and operated, the collection consists of the Bourbon Orleans, Dauphine Orleans, Crowne Plaza (Airport), The Whitney Hotel, Hotel Mazarin, and Hotel Le Marais.

Hotel Le Marais and Bourbon Orleans were named as two of “New Orleans’ Ten Best Hotels” by readers of Conde Nast Traveler. A consistent guest-favorite, Whitney Hotel is conveniently close to both the World War II Museum and Lafayette Square’s Wednesday summer concert series.

NOHC’s “no nickel and dime” approach provides all guests with a free breakfast, a welcome drink, in-room bottled artesian water and coffee, Wi-Fi, newspapers, and access to a business and fitness center. For a special readers’ discount better than any online travel agency for direct bookings at any NOHC hotel, visit NewOrleansHotelCollection. com/200.

From the history and art to the shopping and the food, you will find small town charms with big city options in the Alexandria/ Pineville area. This area in central Louisiana is rich in history, specifically military history. From the Civil War’s Red River Campaign to the Louisiana Maneuvers of World War II, thousands upon thousands of soldiers have marched through this area.

Alexandra/Pineville is rich in outdoor excitement, too, with miles and miles of trails and the longest hiking trail in Louisiana (the Wild Azalea Trail), as well as numerous places to camp, fish, swim, and explore nature. The Kisatchie National Forest offers ample opportunities for outdoor recreation and adventure.

Alexandria/Pineville was the training ground for blues harmonica great Marion “Little Walter” Jacob and is still a place where artists flourish and exhibit in museums and galleries. The downtown Alexandria Cultural Arts District has been a haven to artists of all kinds.

Plan your trip to learn more about the history, outdoors, and culture by visiting AlexandriaPinevilleLa.com.

Join friends and family for the Highland Jazz and Blues Festival, a free neighborhood music festival organized every fall as a gift to the Historic Highland community in Shreveport,

ADVERTISING SECTION

State of Medicine Louisiana. The 13th Annual “Party in the Park” will be Saturday, September 17th from 12:00pm5:00pm in Columbia Park in Shreveport, Louisiana.

Plan to celebrate the whole weekend through several jazz and blues events all benefiting the festival. Friday, September 16th will be a Festival Preview Party at Great Raft Brewing with live music, food trucks, and more.

Saturday, September 17th, spend the afternoon at Columbia Park listening to over nine bands on two stages including New Orleansbased artists, The Soul Rebels and Flow Tribe along with multiple Shreveport favorites. There will also be over 60 food and art vendors along with children’s activities throughout the day. After the festival, attendees can head to the Official After Party at Twisted Root Burger Co. for more live music and festivities.

For more information on the festival, visit the festival website at highlandjazzandblues.org.

Situated high on the bluffs above the Mississippi River, Vicksburg, Mississippi, serves as the “Key to the South” and prides itself on its perfect location as a midway point between Memphis and New Orleans. Visit the site of the defining battle of America’s defining war at the Vicksburg National Military Park. Learn about the defense and siege of Vicksburg in the city’s unique collection of museums and historic tour homes.

If you are in search of the elusive sound of the Mississippi Delta Blues, you will find it in Vicksburg. Live music from the Delta Blues to country to rock can be enjoyed at venues throughout the city. Stroll the brick-paved streets of Vicksburg’s historic downtown and visit its eclectic boutiques and art galleries. You’ll find a host of Southern specialties at its various eateries. Enjoy sweeping views of the mighty Mississippi River and some of the most beautiful sunsets imaginable.

Relax—it all runs on river time! For more to see and do in Vicksburg, go to VisitVicksburg.com or call1-800-221-3536.

Healthcare systems across Louisiana are finding new ways to improve and expand care to patients in every parish, from Shreveport-Bossier through the center of the state and down to the bayous in Southeast Louisiana. Achieving designations and honors while reaching milestones is a regular occurrence for various hospitals and medical groups as they add new technologies and therapies for everything from cardiovascular care to cancer and beyond.

Keep up with the latest medical news with announcements from the following Louisiana healthcare providers. You never know what health conditions may affect you and your family, and knowing where to go and what services are available near home can contribute to great, promising outcomes.

Willis-Knighton Heart & Vascular Institute has renewed its status as an Accredited Chest Pain Center with PCI by the Society of Cardiovascular Patient Care (SCPC). To achieve this honor, the Institute streamlined the care process to meet or exceed rigorous criteria and demonstrated superior efficiency and quality outcomes in diagnosing and treating patients with chest pain.

The Institute has also achieved a milestone, performing its 100th TAVR procedure. TAVR, or transcatheter aortic valve replacement, replaces a diseased aortic heart valve without open-heart surgery. Patients who qualify can gain relief from the often-debilitating symptoms associated with severe symptomatic native aortic valve stenosis.

Willis-Knighton Cancer Center has enrolled the first patient in a national study to compare traditional photon radiation therapy with proton therapy. Willis-Knighton joins M.D. Anderson, Mass General, Mayo, Emory, Johns Hopkins and other technologically advanced cancer centers with proton therapy to offer this clinical research program to local patients.

For more information on WillisKnighton Health System, visit wkhs.com.

Lafayette General Health (LGH) is a non-profit, community-owned regional healthcare system committed to always delivering excellence. LGH serves the community by aligning with facilities across Acadiana to provide cuttingedge medical innovations such as brain mapping, advanced robotics and clinical trials, as well as a trauma program.

LGH’s flagship hospital, Lafayette General Medical Center, is a 501(c)(3) not-for-profit.

LGH also owns or manages Lafayette General Surgical Hospital, Lafayette General Southwest, St. Martin Hospital, University Hospital & Clinics, Acadia General Hospital and Abrom Kaplan Memorial Hospital. The system’s footprint now extends to nine parishes with the addition of clinical affiliate Jennings American Legion Hospital in May 2016.

Both Lafayette General Medical Center and University Hospital & Clinics are major teaching hospitals, providing graduate medical education across many disciplines.

LGH owns LGMD, a non-profit corporation that operates and manages several physician clinics including Family Medicine and Internal Medicine, as well as many specialists and surgeons.

In 2015, LGH offered community benefits in excess of $250 million. Additionally, LGH employs approximately 4,000 staff. For more information about LGH and a complete list of affiliates, visit LafayetteGeneral.com.

Do you have varicose or spider veins?

These could be signs of a serious condition called venous disease, which is caused by diseased or abnormal veins. When vein vessels become damaged or weak, blood flows backward causing the veins to stretch, swell and twist. Other symptoms of venous disease may include swelling or heaviness in the legs, leg pain or cramping, discoloration, ulcers, and excema.

The Vein Centers at Cardiovascular Institute of the South (CIS) diagnose and treat venous disease with minimally invasive procedures, resulting in less pain, cosmetic improvement and quicker recoveries for patients. Get rid of your unsightly varicose or spider veins with treatment from the cardiovascular vein specialists at CIS. CIS cardiologists are nationally recognized for the prevention, detection and treatment of cardiovascular disease.

To schedule a vein consultation with one of their expert physicians, call 1-800425-2565 or Cardio.com to learn more.

Thibodaux Regional Medical Center, located in Lafourche Parish, received the 2016 Healthgrades Patient Safety Excellence Award™, a designation that recognizes superior performance in hospitals that have prevented the occurrence of serious, potentially avoidable complications for patients during hospital stays. The distinction places the medical center within the top 5 percent of hospitals nationwide for its excellent performance. Thibodaux Regional is the only hospital in southeast Louisiana to achieve the Healthgrades Patient Safety Excellence Award three years in a row.

“The recipients of the Healthgrades Patient Safety Excellence Award have not onlyfound ways to reduce patient safety events, but to outperform expectations in prevention of safety incidents,” said Evan Marks, Chief Strategy Officer, Healthgrades.

“We applaud these hospitals for their performance and for their organizational commitment to delivering high-quality care.”

For more information about Thibodaux Regional Medical Center visitthibodaux.com.

PROMOTIONAL SECTION

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PROMOTIONAL SECTION

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calendar

july/august Festivals and events around the state

BY JUDI RUSSELL

GREATER NEW ORLEANS July 1-3. Essence Festival. Various locations, New Orleans. Essence.com July 2. Slidell Heritage Festival.

Heritage Park, Slidell. slidellheritagefest.org July 4. Bogalusa’s Birthday & Old-Fashioned Independence Day Festivities. Bogalusa. (985) 732-3791.

July 7-10. Southern Gothic Festival.

Howlin’ Wolf, New Orleans.

July 9-10. Ponchatoula’s Christmas in July Sale. Historic Downtown Ponchatoula. (985) 386-2556.

Aug. 5-7. Satchmo SummerFest.

French Quarter, New Orleans. Fqfi.org Aug. 12. 21st Annual Hot August Night. Hammond. (985) 277-5681.

CAJUN COUNTRY July 1-3. Fourth of July Fishing Rodeo. Cypremort Point Quintana Landing, Cypremort Point. (337) 367-9873.

July 2. 26th Annual Lebeau Zydeco Festival. Immaculate Conception Catholic Church Grounds, Lebeau.

(337) 351-3902.

July 3. Rock the 3rd Morgan City’s Independence Day Celebration.

Riverfront, Downtown Morgan City.

(985) 385-1770, Ext. 112.

July 7. First Thursday Stars, Stripes & Steaks. Main Street, Franklinton.

(337) 828-6345.

July 15-16. Cajun French Music Festival. Burton Coliseum Complex, Lake Charles. (337) 217-2612.

July 21. St. Mary Chamber of Commerce 5th Annual Bayou BBQ

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50th annual watermelon festival july 22-23

farmerville The Louisiana Watermelon Festival was founded by the Farmerville Jaycees in 1963. The Farmerville Jaycees consist of a group of young men and women who volunteer and strive to make a positive and economic impact in the community. The Watermelon Festival is celebrated each year as a way of promoting the watermelon industry and showing pride in their harvest.

Bash Meet the Cooks. Hampton Inn & Suites, Morgan City. (985) 384-3830.

July 22-23. 5th Annual Bayou BBQ Bash Craft Show 2016. Under the Hwy. Bridge in Downtown Morgan City. (985) 384-3830.

July 29-30. Marshland Festival.

Lake Charles Civic Center, Lake Charles. (337) 540-3182.

July 30. 3rd Annual Southwest Louisiana Attakapas Opelousas Prairie Tribe Festival. Farmers Market Pavilion, Opelousas. (337) 246-0718.

Aug. 17-21. Delcambre Shrimp Festival. Delcambre Shrimp Festival Grounds. (337) 685-2653.

Aug. 19-21. Cajun French Music Awards & Festival. Rayne.

Aug. 20. Arts & Crabs Festival.

Lake Charles Civic Center, Lake Charles. (337) 439-2787.

Aug. 20. Games of Acadiana.

Cajundome & Convention Center, Lafayette. Milesperret.org

NORTH July 1-4. Muddin for the Military.

Muddy Bottoms ATV & Recreation Park, Sarepta. (318) 377-3800.

July 4. KTBS-3 Independence Day Festival. Shreveport Riverfront, Shreveport. (318) 861-5800.

July 22-23. 50th Annual Watermelon Festival. Downtown Farmerville.

CENTRAL July 4. Celebration on the Cane – Independence Day. Downtown Natchitoches. (318) 352-2746.

July 15-16. Natchitoches/NSU Folk Life Festival. NSU, Natchitoches.

Louisianafolklife.nsula.edu

BATON ROUGE July 2. Baton Rouge Summer Arts Festival. Downtown Baton Rouge.

July 15-16. Swamp Pop Music Festival. Lamar Dixon Expo Center, Gonzales. (225) 769-9994. u

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quirky places

The Biedenharn Museum In Monroe, visitors can check out the former home of the man who invented the Coke bottle.

By Megan Hill

I

t’s the classic image of a classic American drink: Coca-Cola in a glass bottle. And we have a local businessman and politician named Joseph A. Biedenharn to thank for this icon.

Biedenharn owned the Biedenharn Candy Company in Vicksburg, and in 1894 he and his brother Herman had the bright idea of putting Coca-Cola into bottles for their customers to enjoy away from the store’s soda fountain.

That simple idea was revolutionary, and it made the Biedenharns the first to ever bottle Coca-Cola.

Joe Biedenharn guided his company’s growth as it opened bottling plants in Louisiana, Mississippi, Texas and Arkansas, expanding it into the ninthlargest bottling corporation in the country. His success didn’t stop there, and in 1925 Biedenharn bought a crop-dusting business with other entrepreneurs. That business grew steadily, eventually morphing into another household name: Delta Air Lines.

In 1913, Biedenharn moved to Monroe and began bottling operations at a small plant. He spread his wings even more in his new hometown, becoming an important part of the Monroe community as City Commissioner.

Under Biedenharn’s tenure, Monroe saw its first paved streets.

Biedenharn and his wife, Annie, built a stately home in Monroe along the Oachita River which is now operated as the Biedenharn Museum and Gardens.

The property receives 25,000 to 30,000

86 | Louisiana Life july/august 2016

visitors a year, and is part Coca-Cola museum, part historic home, part Bible museum and part botanical gardens.

Tours are offered and run an hour and a half. The Coke Museum is a highlight, and visitors pose for selfies with the 1890s Coca-Cola delivery truck, the company’s first. Also present are a replica of a vintage soda fountain, vintage Coke advertisements, and scores of other Coca-Cola memorabilia. Visitors can watch a demonstration of the original bottling process and buy throwback, bottled Coca-Cola for five cents from a vintage vending machine.

The home itself is also open on tours and remains furnished as it was when Biedenharn’s daughter, Emma Louise,

aka “Emy-Lou,” resided there until her death in 1984. Emy-Lou, who was an opera singer in Europe before World War II, collected obscure Bibles and religious artwork, now housed in a separate building included in the regular tours. Her impressive collection includes a 1611 King James Bible, several art Bibles and a page from the 1454-’55 Gutenberg Bible.

Emy-Lou’s other hobby was gardening, and the home is surrounded by English walled gardens she spent decades developing. Statues, water fountains, a wide diversity of plants and a conservatory are all accessible to visitors on a self-guided basis and are popular with photographers.

Occasional events like concerts and plant sales are also held on site. u

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a louisiana life

proof of passion Trey Litel of Bayou Rum makes a strong spirit and a stronger business.

BY Megan hill PHOTO BY romero & romero

If Trey Litel had his way, Louisiana would become internationally renowned for its rum the way Tennessee is for its bourbon.

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T

rey Litel, a native of Lake Charles, founded Louisiana Spirits in 2011 with his brother, Tim, and a close friend, Skip Cortese. The trio is currently producing under the label Bayou Rum out of their Lacassine distillery, and together they hope to put the state on the map for rum.Litel became interested in rum as a brand manager for Bacardi, which he worked for in California, South Carolina, and Florida, before moving on to a similar role with RC Cola. Later, a job with Compaq Computer moved him to Houston.

“While living in Texas, I was spending a lot of time in Louisiana with my brother duck-hunting, which is a passion of ours,” Litel

says. “One day in the duck blind we started talking about rum and then I just sort of wondered out loud, ‘How come with all the sugar cane in Louisiana there’s no world-class rum?’”

Litel, who now lives in his native Lake Charles, says that was the genesis of an idea that took five or six years to come to fruition. The Litels’ friend Skip Cortese, a Baton Rouge resident, joined the project, and the trio visited distilleries and attended conferences to learn everything they could about making booze.

They built the distillery in 2012 and made their first batches of rum in January 2013.

Bayou Rum utilizes sugar cane sourced entirely from Louisiana, a lot of it growing near the facility in Lacassine as well as Iberia Parish. Cane is milled at M.A. Patout and Sons in Jeanerette, a family-owned and operated manufacturer of raw sugar.

“They share our passion for making rum,” Litel says. “We use molasses, and we use raw unrefined sugar that comes straight from the mill to us.”

Bayou Rum works with distiller Jeff Murphy and secondgeneration master blender from Cuba Reiniel Vicente to create a line of four rums that includes a classic aged dark rum, a satsuma rum liqueur flavored with Louisiana satsumas, a silver rum, and a spiced rum. The group has also built their operation into the largest privately-owned rum distillery in the country, complete with distillery tours, a viewing room into the distillery,a tasting bar and gift shop. u