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Louisiana Life & Heritage AUGUST 2020 | VOL. 14 • ISSUE 8 | POVHOUMA.COM
CONTENTS |
AUGUST 2020 • VOLUME 14 • ISSUE 8
CONT HOME + LIVING
Page 14
FOOD + FUN
Page 25
MIND + BODY
Page 39
14 CHATEAU CHIC
24 THE SOUTHERN KITCHEN 36 MATHERNE Chef Logan Boudreaux, Cinclare DERMATOLOGY & Chef Kevin Templet, Fremin’s AESTHETICS Chef Nathan Richard, Cuvée Wine Bar &
20 OPEN FOR BUSINESS
32 BON APPETIT
12 THE OBSERVER Gone Fishing
Peace on the Pond
eLearning Academy Southland Dodge
Bistro
Taco Tuesday With a Twist
Advertorial
39 A TASTE OF AUTHENTICY Bayou Terrebonne Distillers brings back a piece of history.
44 WE SUPPORT A HEALTHIER FUTURE
Your Family’s Immunity in the “No Normal”
August 2020 2 povhouma.com
ENTS EXTRAS
ON THE COVER
WORD, YA HEARD
SLUGABED [ sluhg-uh-bed ] a person who lazily stays in bed long after the usual time for arising.
WORD ON THE STREET No more time to be a slugabed, it’s time for school!
06 EDITOR’S NOTE
Chef Nathan Richard keeps it hot in the southern kitchen.
08 INTERVUE
Photo: Misty Leigh McElroy
Sur La Table
Say What?
46 UNDER THE SCOPE Seeing Through the Nougat
48 RENDEZVOUS
Where you need to be around town
50 LOOK TWICE
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EDITOR’S NOTE |
MARY DOWNER DITCH • EDITORIAL DIRECTOR OF POV
SUR LA TABLE Ah… the Louisiana Life and Heritage Issue. Can I tell you a secret? This is one of my favorite issues to work on!
After her passing, we dutifully went through the cabinets in that kitchen, with fond memories attached to each pot and the meal it was used to cook. I am the proud owner of one of her Dutch ovens that now feeds my little family. I also have her hand mixer and a well-seasoned wooden spoon, among other things.
From the storyboard planning, to the interviews, to compiling all the pieces onto the final story, this issue always seems to bring such joy. People in Louisiana are proud of their heritage, their history and their stories. There’s just something undeniable about the people that call Louisiana home. As we sat brainstorming together in a Google Hangout and thinking about what to cover in this issue, we kept circling back to food. Maybe we were just hungry, but we just couldn’t think of anything more appropriate when it came to heritage. In my family, just as I’m sure in yours, no matter the reason we gathered, there was food. I don’t mean someone stopped and picked up a pizza, either. I’m talking about how my grandmother’s kitchen was covered in pots and pans, smells and sounds when we would come together. My mom’s mom, whom we affectionately called Nanny, cooked lunch every day when I was younger. My family would stop by on their lunch hours to grab a bite and visit, sometimes even catch a quick nap. It was always a special treat to be able to join in at lunch. All it took was a quick phone call to Nanny to say you were on your way, and there would be a chair for you at the table and a plate of food. Those magic pots always held just one more serving. During the holidays, her kitchen would overflow with food to feed our large family. As she aged, my aunt gathered together her recipes and created a cookbook to give to each of the grandchildren. For a few years after that, we took turns cooking Nanny’s feast for Christmas so the tradition wouldn’t change.
So much life and heritage is passed down through the generations in the form of memories from the dinner table. We decided to place a focus on the love of food and drink in this issue. The Southern kitchen is just more than a room in a home. It’s where legends are created and where memories are made. Those traditions are not changed when the kitchen shifts from home to restaurant. Let us introduce you to three local chefs, who were born and raised in the area, and have returned to Thibodaux to head up three amazing restaurants. Learn more about Chefs Logan Boudreaux, Kevin Templet and Nathan Richard starting on page 24. Sometimes family really can teach you all you know. In the case of Bayou Terrebonne Distillers, three local men took the 100-year-old legend of their great grandmother’s moonshine and created a place for themselves in the history of businesses along the bayou. The team recently released the first batch of whiskey produced in Louisiana postProhibition. Learn more about the history of the distillery and their plans for the future on page 39. We hope as you gather around the table with your family, at home or in a restaurant, you too realize it’s more than just a meal. It’s a chance for memories to be made. POV
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INTERVUE |
SAY WHAT?
What’s your favorite Louisiana-inspired meal and why?
LAURIE “My favorite Louisiana meal is boiled crawfish, my husband’s to be exact! It’s not just about the meal; we typically have a big boil and have our family and friends over as well. It’s always so nice to be surrounded by people you love the most making memories.”
BRANDON “White beans and rice with Tasso. Ultimate comfort food. Top it with some green Tabasco and you can’t beat it.”
ERIC “Shrimp stew and potato salad. Nothing can beat it on a fall/ winter day. Add some French bread and you’re not moving off the couch for a while.”
BRIAN “My favorite Louisiana inspired meal is the New Orleans Classic Panned Veal served with mashed potatoes and very small sweet peas. As a child it was a dish my recently deceased grandfather would cook for the entire family in a rotation for our weekly Family Sunday dinner. The tradition has continued through the years. Now I enjoy cooking it alongside my mother when we have it.”
ALEXIS “My favorite Louisiana inspired meal is crawfish fettuccini. It’s creamy, spicy and just delicious.”
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HOME + LIVING
THE OBSERVER | 12 Gone Fishin’
CHATEAU CHIC | 14 Peace on the Pond
OPEN FOR BUSINESS | 20 eLearning Academy Southland Dodge
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THE OBSERVER |
The Best Choice
IN SHORT TERM
BY JAIME DISHMAN
GONE FISHIN’
REHAB
I flipped through the past few years of August articles I’ve written for this publication. Most of them circled around the idea of school starting again. Our August schedule and what we’re dreaming of for the new school year: buying school supplies; new teachers; and new schools. This year feels like an anomaly, which I guess it is. Many schools have pushed back the start of school until September.
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People who never considered homeschooling are homeschooling. Questions are being asked like: “What am I supposed to do with my kids while I’m at work?” One teacher wrote that she wasn’t a babysitter and doesn’t appreciate being treated as such. I hear you. But us working moms are also not prepared for an August sitter. College kids are busy with their online classes, no camps are being offered, and honestly, what even is a working mom supposed to do? There’s a whole lot of “I don’t know” happening right now for everyone. The world is in a state of unrest. Our country still feels torn apart. We’re still in a state of unknown. No one dreamed it would last this long. “Overwhelmed at heart” is how a friend described it. Wherever you turn there’s new territory to be charted. News stories that crash with more news of broken lives, broken hearts, broken trust. So I’ve taken up fishing. That sentence seems out of place with the first part of this article. But there it is. I’m an over-thinker. I can’t stop my brain even when I want to shut it down. If I don’t have something new churning in my brain, I will create unhealthy rhythms of thinking on things that shouldn’t be constantly thought about. Anyone else? Ok. Maybe it’s just me. All the over-thinkers are probably too busy thinking to read this anyway. As I write this, it’s been an entire month of my new fishing habit. I have facetimed my husband’s fishing friends, asked questions to lifelong fishermen, and watched YouTube videos about saltwater baits and shads. (True statement: I didn’t even know what shad meant a month ago.) But here I am, fishing. I caught three redfish last weekend and I’m aiming for more this weekend. I used to only shop for clothes at Academy, and now you can find me on the fishing aisle, weighing out the pros and cons of different types of jigheads (another word that I didn’t know until a month ago).
August 2020 12 povhouma.com
I probably wouldn’t have recognized myself just a short month ago. Wearing a mask. Shopping for fishing lures. What has happened to me? I stole my son’s Magellan fishing shirt last weekend to go out early in the morning and fish, to which he responded, “If you’re going to be all into this fishing stuff, buy your own stuff, mom.” But his worked fine, and I have plans to steal it again this weekend.
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This over-thinker is thinking about bait, lures, tides, and hooks. I don’t even officially own a fishing pole. I use my teenage son’s for that as well. So since I turn 40 in a few short days, I asked for a fishing pole for my 40th birthday. Who even am I? But I’ve found some much needed silence in the bayous. I’m not burying my head in the proverbial sand, but rather think I’m simply creating space. Space to not think about it all for just a few short hours. Where my biggest problem becomes whether or not I’m using the right hook. My camera roll is full of bayou sunsets and sunrises and pictures of fish. There’s been joy in the chaos. The weekend ends, and Monday comes. And my heart is a little more renewed than it was before.
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Maybe it makes no sense. But maybe it does. There’s so much beauty still. It just depends on what we want to see. In the middle of changes and uncertainty, many things we love stay the same. New hobbies have resurrected a sense of “this is a beautiful place to be, and I’m proud to call Louisiana my home.” POV
August 2020 13 povhouma.com
HOME + LIVING |
CHATEAU CHIC
PEACE ON THE POND BY MARY DITCH | PHOTOS BY MISTY LEIGH MCELROY
1
Tucked away in Phase 2 of Acadia Plantation in Thibodaux behind a quiet and serene pond, sits a traditional yet eclectic home. A French Colonial style home, with an obvious Hays Town influence, the open plan home seeks to bring the outdoors in.
Building Specialist, Nancy Bernard, and BuilderTrend, the construction software, kept the team very organized with the details and timing of the decisions to be made. From the time the lot was purchased to move-in day was a mere 10 months.
With an abundance of natural light streaming through the windows, the view from every room is perfect as you gaze upon the cane fields, the pond, the courtyard and garden, or even just the big night sky.
Local designers and vendors assisted every step of the way in helping to make the custom home complete.
Andy McDonald Design Group had designed a previous home for the homeowner, and they were excited to work with him again. As Phase 2 began to get underway, the atmosphere began to entice them to build again. The homeowner knew they wanted an open plan home with lots of windows and light, with a screened porch and an outdoor kitchen and patio conducive to entertaining.
“I hired Gretchen Talbot with A&H Paint to help me with the overwhelming decisions that needed to be made in the construction phase,” shares the homeowner. “She was a godsend helping me decide on paint colors, both exterior and interior. From the choice of brick to picking out cabinet hardware; so many decisions needed to be made! We made a few road trips to look at and pick out fun things for the house, from The Bank Architectural Antiques to Triton Stone and more.”
They decided to enlist Paul Ledet with Chris Ledet Homes to build the home because of the quality and integrity in which they build their homes. Home
The homeowner also enlisted the help of Scott Simoneaux with Lynn’s Furniture to assist with custom furniture and Eva’s Drapery Workroom from
August 2020 14 povhouma.com
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Houma to manufacture the window treatments, bed linens for the master and guest bedrooms and throw pillows for the living room and foyer. Mrs. Eva’s installer, Warren Hull, also hung most of the artwork and built the headboard and nightstands for the guest bedroom. When it came to tile in the home, Destinee DiMaggio, Rita Gros and Amanda Gros with Perque’s Flooring in Thibodaux were very helpful and accommodating in selecting the right materials and patterns for the bathrooms, kitchen surrounds and the flooring. Amanda was particularly helpful with follow-ups of the work performed by Perque’s to be sure everything was done perfectly. In the courtyard, Michael Richard with Chackbay Nursery completed the landscaping, as well as the water bowl and firepit. Sheri Murphy and Kristi Pitre with Valley Supply Company of Houma added the finishing touches in selecting light fixtures and gas lanterns. It is truly a struggle for the homeowner to choose a favorite spot in the home. Each area of the home has been well thought out, down to the very last detail. The views top the list, with an area off the kitchen great for viewing the stars and moon from the comfort of the living room. The screen porch is perfect for having coffee in the early morning, or relaxing in the evening with a glass of tea or wine. Interior details such as the heated floors in the master bath and the antique doors of the master suite and powder room also also make the list. POV
No. 1 Kitchen No. 2 Dining room No. 3 Powder room No. 4 Master bedroom No. 5 Master bathroom No. 6-8 Details No. 9 Living room Additional photos can be viewed at povhouma.com.
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eLEARNING Owner: Nancy and Doug Toups
and intense and specialized training and participation in activities such as sports, acting, etc. …anytime, anywhere learning.
The Latest: COVID-19 has caused unprecedented concern in many areas, especially education. With 20 years of experience in Type of business: K-12 Private School providing home-based and onsite education, we are able to offer Local Since: 2000 a quality education to students in grades k-12 regardless of the fluctuation in phases and restrictions for schools. In response to What’s In Store: We specialize in personalized, quality education COVID-19, eLearning has developed a new home-based model for using a digitally delivered curriculum with teacher services. Our 2020-21, which adds video-conferencing availability four hours curriculum is nationally accredited and NCAA Approved. per day in addition to the complete web-based curriculum. Parents The Difference: As a BESE approved private school, we offer a unique can choose the video-conferencing services from 1 to 5 days per blended model of education; that is, allowing the student to work at week. This instructional service brings relief and peace of mind to home, at the school, or a blend of both. Our personalized self-paced parents who want home based learning for their children but don’t confident with taking on the task alone. POV approach affords a flexible family schedule, allowing forAugust family2020 travel, 20feelpovhouma.com
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outstanding job of customer service. We offer a local dealership with a team of professionals at every level. We have staff with over 40 years with the dealership!
Local Since: 1968
The Latest: Please follow our Facebook page SouthlandDodge to check What’s In Store: Sales, parts, and service for Dodge, Chrysler, Ram, out our dealership. We post the latest rebates, sales specials, not only Jeep and Fiat vehicles, as well as a collision center for all makes and for the sales department but also service, along with fun pictures of the Southland Dodge family, and any upcoming events. Our website models. is www.SouthlandDodgeChryslerJeep.com POV The Difference: I believe our culture, energy, and positive attitudes Pictured: Joseph Teuton help us stand out. Not only do we have a great lineup of vehicles but our sales, service, parts, and collision center teams do an
August 2020 21 povhouma.com
FOOD + FUN
THE SOUTHERN KITCHEN | 24 Chef Logan Boudreaux, Cinclare Chef Kevin Templet, Fremin’s Chef Nathan Richard, Cuvée Wine Bar & Bistro
BON APPETIT | 32 Taco Tuesday With a Twist
August 2020 22 povhouma.com
August 2020 23 povhouma.com
The Southern
KITCHEN If there’s one thing that ties together family gatherings in the South, it’s food.
No matter the reason we gather - to celebrate, to mourn, to catch up after a long quarantine - we always come back to the dinner table and find comfort in food, family and friends..
Our area is blessed with extremely talented chefs in our local restaurants. In this tribute, we selected three locals who head up the kitchens at three Thibodaux restaurants. Though their studies may have taken them far away, it’s the southern kitchen that called them home.
August 2020 24 povhouma.com
CHEF LOGAN Cinclare BOUDREAUX
memories for me. I can’t say it was my first passion, but I can definitely say I found it along the way.” Boudreaux began at Cinclare four years ago when his close friend, roommate and longtime CJFCI classmate Crystal Lachney, who had been offered a job at the then-unopened restaurant, encouraged him to work there. Boudreaux says the pair had always dreamt of cooking together in a professional setting. Boudreaux says that he and Lachney were given immense freedom to be creative with their dishes under the direction of the executive chef at the time, Quinnton Austin. When Austin left Cinclare to move to California, Boudreaux and Lachney were offered co-executive chef positions, allowing them to run the kitchen together. “Through the years, we proved ourselves through plates, and it was just a creative envelope that we were pushing the first couple of years together,” Boudreaux says. Lachney has since moved on from Cinclare, but Boudreaux now remains as the restaurant’s executive chef.
BY KEELY DIEBOLD PHOTOS BY MISTY LEIGH MCELROY Logan Boudreaux, executive chef at Cinclare in Thibodaux, graduated from the Chef John Folse Culinary Institute at Nicholls State University just under two years ago, but in that short time, the Lockport native has already had a whirlwind career.
you’re doing and [your] plates and if people will perceive them the right way, but it tells me to keep on doing what I’m doing.”
Most recently, he saw himself named a 2020 Chef to Watch by as one of Louisiana Cookin’ - an honor that recognizes upand-coming talent in Louisiana’s culinary industry.
Boudreaux graduated from CJFCI in Dec. of 2018 after starting at Nicholls in the biology program, believing at the time that he wanted to be a teacher. In between majors, he spent a year as a cook at a local golf club in Raceland. His love of that job is ultimately what inspired him to return to Nicholls and pursue a culinary degree.
“It’s extremely surprising [and] humbling. It all comes back to how long I’ve been doing this at Cinclare. It’s only been a couple years now,” Boudreaux says. “It tells me I’m doing something right...As chefs, you always kind of doubt what
“The more I was there, the more I just loved it. It brought back a lot of memories of cooking with my grandmother, Grandma Boudreaux, in her small, tiny kitchen with no A/C,” Boudreaux laughs. “Cooking brought back a lot of good August 2020 25 povhouma.com
He credits his culinary abilities to a long line of strong cooks in his family, as well as memories of time spent experiencing food from other cultures in Venezuela, where his family lived for a year due to his father’s work. “That trip to Venezuela that we took... the food was just so different, just the different products from America and the quality of products is completely different. You end up trying cheese that hasn’t been pasteurized and milk that hasn’t been pasteurized,” Boudreaux says. “Being over there, things were so flavorful, and there’s still, to this day, memories of food and eating over there.” With the restaurant changing its menu several times a year, Boudreaux estimates that he’s created thousands of dishes over the course of his time at Cinclare, making it nearly impossible to pick a favorite.
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However, he says there’s nothing like cooking with Louisiana seafood. “There’s no better place for seafood than South Louisiana. I’ve eaten seafood in France. I’ve eaten Pacific [and] Atlantic seafood, and we have some of the best, truly,” Boudreaux says. Serving as the executive chef of a beloved establishment has its challenges, Boudreaux says. Since the chef is not typically the person cooking the food itself, he says it can be difficult to take his vision for a dish and have a crew create it. The challenge goes hand-in-hand with the most rewarding part of his career, though, which is leading a team to create dishes that resonate with customers. “Getting to know some of the regular customers that we have in the building and how loyal they are to the establishment, they have full faith in what you do,” Boudreaux says. “You never know when that plate you created might be the best thing they’ve had all month, all year. Just hearing that from people is extremely rewarding.” Boudreaux says his journey to where he is today did not come without hard work, creativity and continuous learning - learning that even took him overseas to study in France. For aspiring chefs, his advice is to first recognize the amount of hard work that goes into such a career. He also encourages them to put themselves out there in the kitchen, ask professionals questions and take advantage of every opportunity to get experience. After all, he says the key to being a successful chef is the drive to learn.
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August 2020 26 povhouma.com
“It’s everything that doesn’t have to do with food: knowing how to push yourself in a work environment, how to be a good learner, and one big important thing is to learn classic dishes and classic ways of presenting food,” Boudreaux says. POV
artistry, creativity and excitement to it.” The Labadieville native put his cooking skills to the test early on after joining the 4-H club. His mother was a 4-H leader at St. Philomena. “So automatically, I was enrolled in 4-H,” he smiles. During his time with the club, Kevin says, he learned the basics of restaurant work: making a recipe, developing those recipes so they are low fat and how to do it all on a budget. He also gained his competitiveness when participating in the 4-H cooking competitions. One memory that sticks out to him is a barbecue chicken contest.
CHEF KEVIN Fremin’s
TEMPLET BY DREW MILLER | PHOTOS SUBMITTED Chef Kevin Templet gained a love for cooking at a young age: whether it was helping out his grandfather in the garden, or watching his dad prepare the Christmas Eve tradition, chicken and sausage gumbo (even though after he had to wash the dishes before opening presents), or just enjoying the family camaraderie of sitting around the table to enjoy a great homecooked meal. “That’s kind of where you learn: what you see and what you do,” Kevin shares. “So, I learned about gumbos and rouxs and the basics. And then from there, as you
expand and see and get more input, then you can kind of fall back on the basics and originals.” Kevin says he was drawn to the idea of taking something, changing it and creating. “It was almost magical back then,” he remembers. “I’ve learned a little more about it now, but this is still the idea: starting from scratch and raw, and then you add that fire and that heat, and you create and change things to make that finished product,” he continues. “So there’s a little bit of August 2020 27 povhouma.com
“I remember vividly coming out second place. And the judge told me, ‘Man, your skin stuck a little bit and tore, and you had a little bit of ash,’” Kevin shares. “And I said, ‘Man, I’m going to get better at this. I’m going to get first place.’ And so on from there, I think I gained a little bit of that competitive spirit or just trying to be better and do better”. Certainly, as his knowledge, experience and love for the art of cooking grew, Kevin did get better and became one of the area’s most well-known and celebrated chefs -- and without receiving any formal training. After working at a few other local restaurants, Kevin decided to join Flanagan’s restaurant in Thibodaux in 1996. There, he humbly started off by working at the salad station and then gradually moved up to other stations. He worked virtually every aspect of the kitchen from the grilling and sauté stations to expo -- where he coordinated the kitchen, working the tickets making sure everything flowed well. “So, I pretty much learned on the job as far as professional cooking: getting in there and doing things, watching other people, learning, wanting to be better, wanting to be either like somebody else — or just to better myself,” Kevin remembers. “[There’s] a lot of passion and dedication and just the want and desire to learn if you’re surrounded by people that know more.”
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Eventually, Kevin worked his way up to become a sous chef, the second in command in a kitchen. A few years later, when the executive chef he was under moved on, Flanagan’s offered him the position. After about six years there, in 2006, he became the executive chef at Fremin’s, Flanagan’s sister restaurant — where he’s been ever since. Since his time there, the local chef has been able help the restaurant acquire several awards and recognitions. In 2012, he placed 2nd in the state in the Louisiana Seafood cook-off.
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Of course, like restaurants all over the country during the COVID-19 pandemic, Fremin’s had to adjust: cutting down the menu, working with a limited staff, forming cleaning and sanitization plans to keep employees and customers safe, temporarily shutting down, among other adjustments. But, Kevin says, their customers returned to the establishment once they reopened. Plus, chefs need to be able to alter a plan, as Kevin explains: “A lot of what being a chef is, is being able to adjust midstream to what’s happening in the pot and to taste it, and watch it and see...to get the desired result you want: to recreate whatever it is, or to get it exactly how you want it.” POV
CHEFCuvee NATHAN
RICHARD
received there. I traveled to Italy where I worked with highly skilled butchers in Parma. That opportunity led me to France and then the Caribbean, continuing my learning along the way. The chefs and restaurant families I built relationships with continued to push me down the road and back to Louisiana.” Nathan spent close to another eight years at Commander’s before leaving again, this time to head to South Carolina. That’s where he discovered a passion for cooking other style foods, outside of the Cajun and Creole he was accustomed to. He returned to the New Orleans area a few years ago and continued to work his way up to executive chef through working at several prominent restaurants in the city. His friendship with Dr. Jody Plaissance and his wife Dollie, now owners of Cuvée, eventually led to a conversation about what it would take to get Nathan to come back home and join them at Cuvée. As executive chef, Nathan is careful to not box Cuvée Wine Bar & Bistro into one certain style of food.
BY MARY DITCH PHOTOS BY MISTY LEIGH MCELROY King of Louisiana Seafood and King of American Seafood resides and works right here in Thibodaux, y’all! Chef Nathan Richard, executive chef and general manager of Cuvée Wine Bar & Bistro at Acadia Plantation in Thibodaux, holds all of these titles as well as volunteer firefighter. A Thibodaux native, Nathan admits his journey to becoming a chef was a little unorthodox. “My first career path was fire service, but my journey also took me to being an electrician and working in refrigeration. I always had a dream of becoming a restaurateur, but hey, I figured in order to
do that, you need to know electricity and refrigeration to help out in a pinch in the kitchen. And you gotta know how to put fires out!” Growing up as a kid, watching his dad do the cooking inspired Nathan. His dad showed him how to grow vegetables, how to fish and how to really cook based on what you had available. Nathan began his journey to becoming a chef at Commander’s Palace. Just as he was finding his place, Hurricane Katrina struck New Orleans, leaving Nathan, and most of New Orleans, without a job. “After leaving Commander’s Palace due to Hurricane Katrina, I was highly driven to beat the amazing education I August 2020 29 povhouma.com
“To me, it’s about two things. One, what does the customer want and what keeps them coming back. And two, what do I feel like cooking,” Nathan laughs. “When you look at all the different types of cuisines in the world, Louisiana is the only state that cooks a certain type of food: Cajun Creole. If you look at, say, Mississippi or Alabama, they cook Southern food. New York cooks Italian. Louisiana has its own cuisine. Out of respect for that, I stay within those lines on my menu. I mix the different influences from the different regions, but still stay true to the heritage.” A part-time instructor at the John Folse Culinary Institute at Nicholls State University, Nathan also wants to help culinary students learn more about their chosen career path, just as he did. “I want to make [the restaurant] a place where Nicholls students can come in and continue their education. I want to be able to teach them the things they can’t learn in a classroom. I want them to be able to complete their internships right here in
Thibodaux, to have the opportunity to be able to create their own paths. I want this kitchen to be theirs too.” Nathan continued, “I want them to be proud, to come up with dishes on their own. It gives them the opportunity to say ‘this is my dish, here on the menu. I created that.’ That pride and support can go a long way.”
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Cuvée opened their doors to patrons in mid-July. Despite the challenges that came with attempting to open a new restaurant during the COVID pandemic, Nathan believes the extra time gave him and his team the opportunity to plan things out more carefully and truly be ready for the moment they could open their doors.
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“I believe that from something bad, always arises something better,” Nathan said. “It gave us the opportunity to perfect what we wanted to provide to the community.” When asked what drives him to continue in the field, Nathan smiled and replied, “Creating food memories. People will still tell me they remember certain dishes I created at restaurants along the way. That’s what makes it worth it: making special dishes that people will forever associate with their special day. People remember food. It’s an amazing thing to be a part of.” POV
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BON APPETIT
TACO TUESDAY WITH A TWIST
Tacos al pastor are one of our favorite things to order at restaurants. They are typically made with marinated pork that is slow roasted on a spit. Well, we don’t exactly have that kind of time in the kitchen, so we adjusted our recipe to be easy-to-make at home.
This recipe calls for two specialty ingredients: dried guajillo chiles and achiote paste. If you can’t find dried guajillo chiles, you can substitute dried ancho chiles which are available in most grocery stores. We also recommend using pork shoulder; you can use pork loin if that’s all you can find.
TACOS AL PASTOR Directions 1. Place the garlic, oregano leaves, cumin, salt, pepper, guajillo chiles, agave,
pineapple juice, white vinegar, achiote paste and 1/2 cup water in a small pot. Bring to a simmer. 2. Cook for 3 minutes, then cool for 10 minutes. 3. Pour the marinade ingredients into a blender; blend until smooth. 4. Place the pork in a large bowl and add the marinade. Toss to coat completely.
Chill, then refrigerate for at least one hour, or up to 24 hours. 5. Preheat a grill or indoor grill pan to medium high heat. 6. Place the pork and pineapple slices on the grill. Cook for 3-4 minutes per side,
or until pork is just cooked through. 7. Coarsely chop the pork and pineapple. 8. Divide the pork between the tortillas. Top with the chopped pineapple, red onion
and cilantro, then serve immediately. August 2020 32 povhouma.com
Ingredients FOR THE MARINADE
• 2 pounds pork shoulder cut into 1/4 inch thick slices
• 2 teaspoons garlic chopped • 1 teaspoon dried oregano leaves • 1 teaspoon ground cumin • 1 teaspoon salt • 1/4 teaspoon pepper • 4 dried guajillo chiles seeds and stems removed, then softened in very hot water for 5 minutes • 1 tablespoon liquid agave or honey • 1/4 cup pineapple juice • 1/4 cup white vinegar • 2 tablespoons achiote paste FOR THE TACOS
• 12 corn tortillas warmed • 1 pineapple peeled and cut into 1/2 inch thick slices
• 1/4 cup red onion diced • 1/4 cup cilantro leaves minced
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Mix your ingredients and serve on ice in a copper mug. Garnish with a lime wedge and mint leaf. POV
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MIND + BODY
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Bayou Terrebonne Distillers brings back a piece of history.
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MATHERNE DERMATOLOGY + AESTHETICS For Raceland native and Nicholls State University alum Dr. Ryan Matherne, the opportunity to serve patients in Thibodaux and the surrounding areas is a great feeling. “It means the world to me to serve this community. I am fortunate to have ended up here,” Dr. Matherne says.
itself for Matherne Dermatology to move to a larger space, though, he couldn’t pass it up. The property was acquired in 2018, construction began in 2019 and the office officially opened its doors in March of this year. “The opportunity came up for us to have a larger building and to be able to offer complete dermatologic care by coming to this new location. I researched and secured ideal exam room lighting and color palettes for the best skin exam environment. In addition we have large, comfortable, state-of-the-art procedure rooms where we perform specialized skin cancer removal known as Mohs micrographic surgery. We added both cosmetic retail and cosmetic procedure areas, so it provides us an opportunity to have everything that someone would need for their skin care in one location,” Dr. Matherne says.
Before opening Matherne Dermatology + Aesthetics, the Central Lafourche alum received his undergraduate degree in Biology from Nicholls in 2002. He then went on to attend the LSU School of Medicine in New Orleans before completing his Dermatology residency and a Dermatopathology fellowship at the University of Texas. Dr. Matherne has been in private practice since 2011, in addition to serving as an Associate Clinical Professor at LSU in the Department of Dermatology. Dr. Matherne’s practice has it’s main location in Thibodaux, but also operates satellite clinics in both Lutcher and Cut Off. Dr. Matherne had been practicing in Thibodaux for years, formerly renting office space in town. When the opportunity presented
Dr. Matherne ultimately decided on the field of Dermatology because of the range of care that it encompasses for people of all ages. He sees everyone from newborns to the most elderly patients for a variety of conditions, from skin cancer, to acne, to cosmetics,
August 2020 36 povhouma.com
to a breadth of in-office surgical procedures. Dr. Matherne is the only local Dermatologist that is double board-certified in Dermatology and Dermatopathology. Having the additional specialty of Dermatopathology as an area of expertise, he is able to see a skin lesion, biopsy it and examine it under a microscope. Something that gives him an advantage in diagnosing skin conditions. The office also houses an exclusive dermatologic retail area that offers a wide variety of skin care products that will give patients options for a total skin care regimen. Addressing such a wide range of areas of skin care is all part of Dr. Matherne’s promise to provide patients with the most complete cutaneous treatment possible. “A wise physician once told me that medicine is a vocation. Mine is to deliver the most outstanding and up-to-date dermatologic care
possible, while treating every patient how I would want my family members treated,” Dr. Matherne says. Dr. Matherne finds joy in being able to meet and take care of people in the community in which he was raised. “I realized in medical school that the skin is essentially an extension of everything within the body, Dr. Matherne says. It goes much deeper than what you see on the outside. When I can help a patient by improving their acne or treating and clearing someone’s psoriasis, I believe that I have enhanced that person’s life on a much more profound level.” POV
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STORY AND PHOTOS BY DREW MILLER “Authenticity is at the heart of success.” -- Unknown When people take pride in where they’re from, they search for local products that carry that feeling through their taste, story or brand. Houma’s Bayou Terrebonne Distillers has all three. In early July, the local distillery released its first batch of LA-1 Louisiana Whiskey, the first whiskey barreled in the state since Prohibition. Barreled by the Thibodaux-based Donner-Peltier Distillers, Bayou Terrebonne Distillers purchased the last batch of LA-1 after Donner-Peltier closed its doors. Two hundred and eighty-nine bottles of the authentic Louisiana whiskey were reserved in the first 72 hours, says Noah Lirette, who runs the distillery with his cousins Nick Hebert and Rodney Lirette. “It’s a good looking whiskey. It’s mature; it’s been in those barrels for quite a few years,” Noah says. “And it’s got a good taste.”
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Noah says they were serving the whiskey to patrons in the facility’s bar room, making different cocktails for them to try. “People seem to like it, seem to enjoy it,” he continues. “And it’s a good thing because once we bottle all of it, it’ll be gone forever.”
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Bayou Terrebonne Distillers opened up to the public around Mardi Gras, hosting private and public tours that give guests a behind-the-scenes look at the distilling process and educate them on the history of the family and the historic building. The bar room is another feature of the facility, where patrons can try out Bayou Terrebonne’s
different products such as LA-1 and “Contraband,” an unaged white whiskey. “We’ve had very positive feedback, both with our product and our facility,” Noah shares. “I think people really appreciate the genuine nature of our operation and the story that we have.” Noah, Nick and Rodney are all the great grandchildren of Lily Lirette, who began making moonshine along the bank of Bayou Terrebonne to support her family during Prohibition. According to legend, local revenuers looked the other way because her moonshine was so good. About a 100 years later, her great grandchildren are continuing her legacy with Bayou Terrebonne Distillers, the first distillery in Terrebonne Parish. “People see the authenticity of our story,” Noah says. “They know it’s more than just a hobby; it’s a tradition for us.” Not just because of their story and the historic facility in Downtown Houma that they produce the whiskey in, Noah also highlights that it’s the quality of
the product that brings the people in. “If the quality isn’t there, then you’re not gonna keep a good customer base,” he adds. “We’ve had excellent reception on the taste and quality of our spirits thus far.” After they opened up the distillery to the public, the COVID-19 pandemic hit the Bayou Region. The family had to adjust, temporarily closing down the facility to the public and suspending normal operations for about a month. But during that time, they were able to produce a product that’s been vital in the fight against the coronavirus -- hand sanitizer. Noah says they made approximately 200 gallons of hand sanitizer, and the August 2020 40 povhouma.com
distillery sold some to the state and businesses and donated some to museums, the library and public venues. “We knew that we could, and if we could, we should,” he remembers. “... We realized there was a demand for this product, and we needed to make some money in the meantime, while we couldn’t service customers and get our product out there.” Around press time, in mid-July, Gov. John Bel Edwards ordered all bars,
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TRACTOR
“People see the authenticity of our story...they know it’s more than just a hobby; it’s a tradition for us.” -NoahLirette including those with food permits from the Louisiana Department of Health, to be closed to on-premises consumption, limiting them to curbside takeout or delivery service. Therefore, Bayou Terrebonne Distillers had to close its bar room to the public again.
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“It’s unfortunate. We’re a very new business; interacting with customers is how we grow and how we get our name out there,” Noah shares. “Being so new, so young, it’s definitely a hardship for us.”
Fortunately for the family, they can still produce their whiskeys under the new order. Noah says “Good Earth,” a bourbon whiskey aged in barrels whose name means “Terrebonne” in French, will be available around Christmas. “[Closing the inside of bars] was a tough break for sure. But we just gotta keep on going, keep on making whiskey,” Noah says. “...Once things are back open, come visit us.” POV
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WE SUPPORT A HEALTHIER FUTURE |
BY THIBODAUX REGIONAL HEALTH SYSTEM
INCREASE YOUR FAMILY’S IMMUNITY IN THE “NO NORMAL” Nearly five months into the pandemic, we find ourselves not in a “new normal” but still in a “no normal” state. Aside from three primary ways to protect ourselves from viral respiratory droplets—wearing masks, social distancing and frequent hand washing—we can take other steps to improve our family’s immunity against illness. There’s no quick “boost” to having a strong immune system. It takes time, balance and consistency to fight off infections. Preventive care, diet and nutrition, exercise, adequate sleep and decreased stress play key roles to improving your family’s overall health. Get Vaccinated In the early days of the coronavirus pandemic, health care experts believed that patients could not test positive for both the flu and COVID-19. Now we know that it is possible to have both at the same time. So getting a flu vaccine this year is crucial. The Centers for Disease Control and Prevention (CDC) recommends standard dose flu vaccinations for everyone ages six months and older and
high dose shots for ages 65 and older. Eat Healthy Healthy eating habits help defend against inflammation. Diets that consistently include plenty of fresh fruits and green, leafy vegetables can keep us healthier. National Institutes of Health (NIH) studies show that diet impacts children’s learning and behavior. Serve them a breakfast of whole grains, high fiber and protein-rich foods rather than sugary cereals and processed foods. Vary lunch options with turkey and cheese rollups, fruit, yogurt, hummus and pita bread, and plenty of water. Get Moving While staying home, we must keep moving to improve our immune systems. The harder the heart pumps, the more blood it circulates to the muscles and more white cells it sends throughout the body to fight infection. The American Heart Association recommends 2.5 hours per week of moderate exercise or 75 minutes of intense activity a week. Make exercise a family activity.
Sleep More, Stress Less Many of us have coronavirus insomnia while worrying about sickness, loss of work and paying bills. Unfortunately, lack of sleep and stress suppress our immune systems. An average of seven hours a night for adults and nine to twelve hours for children, depending on their age, is vital for well-functioning immune systems. Studies show that sleep enhances white blood cell response to help fight infection. If having trouble sleeping, try making the room cooler and diffuse some lavender essential oil. Listen to a mindful meditation or calming music or read a book until dozing off. If awaking during the night, get up and walk around the house. But do not grab a phone to read emails or social media. Children naturally respond to what’s going on around them, so they may not be sleeping restfully. Give younger children warm baths shortly before bedtime and read to them as they fall asleep. Encourage older kids to read an actual book, not an electronic device.
For more about COVID-19 and Thibodaux Regional Health System visit www.thibodaux.com.
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Louisiana is home to the world’s longest bridge over a body of water. The Lake Pontchartrain Causeway stretches almost 24 miles.
With an estimated two million alligators living in the wild and another 300,000 living on farms, Louisiana has one of the highest alligator populations in the country.
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There are 36 intelligent, technologically advanced civilizations in the Milky Way galaxy. That’s the word from scientists at the University of Nottingham in England who published their findings earlier this summer. Their estimate is based on several things, like the rate that stars form in our galaxy, the fraction of those stars that have planets, the number of those planets that can support life, the fraction of those that could develop intelligent life and build civilization, the fraction of those that could develop technology to release signals into space, and the probable lifetime of those civilizations. If these estimates represent what’s real, then we are not alone. The Brits are not the first to make estimates about intelligent life in outer space. Movie makers have been doing so since 1902’s Le Voyage dans la Lune, in which a bullet-shaped space capsule from Earth famously lands in the right eye of the moon’s grumpy face. But all the Star Treks and Star Wars approximations of extraterrestrial life are no match for these Nottinghammers. They used the latest cosmological observations in an effort to re-evaluate the “Drake Equation.” No, that’s not a new record dropped by Drake the rapper. It’s a formula developed in 1961 by American astrophysicist Dr. Frank Drake, who, coincidentally, was known to bust a few rhymes in his day. The Drake Equation accounts for all these rates and fractions and lifetimes, and the recent application of it gives us an estimate of 36 advanced civilizations in our galaxy. How does an intelligent civilization form, you ask? Well, the only example we have to inform the Drake Equation is our civilization here on Earth. It took us only about 12,000 years to progress from hunting and gathering in the wild to hunting and gathering in the aisles of Wal-Mart. Along the way, we learned how to grow crops, raise animals, form communities, open trade, develop architecture, invent writing, conceive religion, build roads, manufacture and program computers, and launch and deploy space stations. And we only figured out how to transmit radio waves about 100 years ago, which is the minimum criterion to be an advanced “communicating intelligence” in our galaxy. And there could be 35 others out there. Frankly, however, it takes more than a radio transmitter beeping sheepishly into space to make a civilization intelligent. With further thought, we can predict that an intelligent civilization would: • Establish a stable food supply through agriculture and animal farming and build settlements nearby these operations.
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• Make only one Rocky movie.
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• Not invent disco. • Not eliminate 8-track tapes. • Booth-review clearly missed on-field calls for blatant pass interference. • Follow floor arrow directions in their superstores. • Neither shame nor troll nor conduct elections or trials on social media. • Allow individuals to take turns acting as a sort of executive officer for the week, but all the decisions of that officer have to be ratified at a special bi-weekly meeting by a simple majority in the case of purely internal affairs, but by a two-thirds majority in the case of more major decisions.
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• Heed the recommendations of their Fauci’s. • Wear masks during their pandemics. If the thought of communicating with an intelligent alien civilization is scary to you, don’t forget that our courageous scientists from Nottingham are no strangers to “scary” with that infamously spooky forest nearby. And though any effort to broadcast our existence may awaken the curiosity of cruel Klingons instead of easy-going Wookies or Ewoks, there’s little worry that they’ll ever find us—or that we’ll ever find them. Our nearest neighbor civilization is likely 17,000 light years away. That means if we sent a message today that they could understand and reply to, we wouldn’t hear back for 34 centuries. Once you get past the stars and gasses and dark matter and caramel and nougat, the Milky Way remains a lonely place after all. We have only ourselves during these times. POV
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RENDEZVOUS |
WHERE YOU NEED TO BE AROUND TOWN
COME CHECK OUT OUR HUGE VARIETY! 6th Annual Dufrene Building Materials Fishing Rodeo
BRINGING YOU THE FINEST IN WINE LIQUOR & CRAFT BEER
August 14-15 Bridgeside Marina, Grand Isle
PICKUP YOUR LIQUOR ORDER TODAY USING
Play It Forward
August 7, 6-10 p.m. Bayou Country Children’s Museum, Thibodaux
CASE DISCOUNTS AVAILABLE!
Even if you’re not casting a line, come join Dufrene Building Materials for a great time under the pavilion at Bridgeside Marina. Enjoy great food, drinks, music, door prizes, and an allaround family-friendly environment, while raising funds for some very special causes. Inshore, Offshore, and Kids Divisions will be the 3 categories. Scales close at 4:00 PM sharp on Saturday.
Join the Bayou Country Children’s Museum us for a special benefit evening presented by Acadia Plantation, featuring a one-of-a-kind Cocktail Trail, local food, gaming tables, silent auction, exciting live auction and great live entertainment from John Daigle.
NEW TO TERREBONNE PARISH!
BEER, WINE & LIQUOR.
DELIVERED TO YOUR DOOR. HOMES, CAMPS OR BIZ!
IN AS LITTLE AS 1 HOUR QUESTIONS? CALL 985-873-9189
WWW.CANNATAS.COM FOR QUESTIONS, INQUIRIES & ORDERS CONTACT:
LANE BATES
Huddle Up! on the 50 5K and Tailgate Cook-Off August 22 Nicholls State University, Thibodaux
32nd Annual Krewe of Hercules Fishing Rodeo August 7-9 Houma Air Base Pavillion
Enjoy live music throughout the weekend from Ryan Foret & Foret Tradition, Tet Dur and Shorts in December. The annual fundraiser also includes a live auction and cook-off, along with amazing fishing. Follow the Krewe of Hercules on Facebook for more information.
The annual HUDDLE UP! on the 50 5K Run/Walk & Tailgate Cook-Off is an all day celebration that kicks off the fall sports season at Nicholls State University. This family-friendly event on Fan Day features a Cook-off Competition that begins at 8:00 AM, Kids Fun Run at 4:00 PM, 5K Run/Walk at 5:00 PM, followed by a spirited Colonels football scrimmage to end the day. All events are subject to cancelation and/ or date/time changes to due to current COVID-19 phases or mandates.
985-209-9762 LANEBATES@CANNATAS.COM August 2020 48 povhouma.com
YOU’VE DREAMED OF REPAINTING.
MAKE IT A REALITY.
Visit our Benjamin Moore paint showroom & let your imagination run wild!
™
August 2020 49 povhouma.com
LOOK TWICE |
WIN A $50
COURTESY OF SYNERGY BANK
GIFT CARD
Find the six differences in this photo from our feature on page 14. Email your answers to us at looktwice@povhouma.com or drop it in the mail: Rushing Media, P.O. Box 5013, Houma, LA, 70361. A winner will be picked by random drawing August 20. The winner will receive a $50 Visa® gift card courtesy of Synergy Bank.
Congratulations to Hollyn A. Use’ for winning last month’s contest.
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ANSWERS TO LAST MONTH’S CONTEST 1 Changed the color of wine in the painting 2 Recolored the vase on the mantle 3 Added lemons on the table 4 Recolored the pillow on the chair 5 Recolored the book by the lamp 6 Added a bird on the table
6161 WEST PARK AVE., HOUMA, LA | 876-1817
www.southlanddodgechryslerjeep.com August 2020 51 povhouma.com
August 2020 52 povhouma.com