Stop and smell the grapes: A guide to vino in the Capital Region
SCAN THE QR CODE TO WATCH THE VIDEO OF HER AMAZING STORY.
DANI COSS WAS A BUSY NURSE PRACTITIONER AT BATON ROUGE GENERAL UNTIL SHE BLEW OUT A DISC IN HER BACK. SUFFERING FROM SEVERE SCIATICA (BACK AND LEG PAIN) SHE WAS BARELY ABLE TO WALK. FOLLOWING A 30 MINUTE OUTPATIENT MICRO PROCEDURE FROM DR. OBERLANDER TO REMOVE THE HERNIATED DISC, SHE WAS CURED. IMPRESSED WITH THE RESULTS, DANI SOON JOINED TEAM OBERLANDER AS OUR NEWEST EMPLOYEE. NOW SHE DELIVERS THE SAME QUALITY SURGICAL CARE TO OTHERS THAT HELPED HER!
BACK SEEING PATIENTS
Whether it’s back in the office seeing patients or nursing people back to health, getting pain free is the goal
As one of the few board-certified neurosurgeons in Louisiana who has fellowship training in minimally invasive and complex spine surgery, his services are in high demand. Join the over 8,000 patients that see Team Oberlander per year.
Call (225) 768-2023 to schedule your appointment.
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Board Certified Neurosurgeon DrOberlander.com
much more…
THE COVER
For our cover shoot with 225 Staff Photographer Collin Richie, we picked up glassware from Gourmet Girls and bottles from Bin Q Liquor, including this “Marmalade” from California-based Breaking Bread. It’s an of-the-moment orange wine, made with juicefermented grape skins for a white wine with deeper color and texture. Read between the wines with our local guide to vino, starting on page 28.
The Fire in the Hole roll at Ichiban Japanese Grill & Sushi Bar
Trust isn’t given. It’s earned. Just like athletes on the field, our doctors earn it every day through commitment, precision and passion. Whether you’re pushing limits or recovering from them, you can trust the team that understands both.
From championship athletes to everyday champions, Our Lady of the Lake Health is where trusted care begins.
Kelechi Akamiro, MD Sports Medicine
Garrett Nussmeier LSU, Quarterback
Warm regards
DON’T LOOK AT the crowd, I told myself. I could feel 750 pairs of eyes boring into me as I stepped onstage to moderate the panel at the Business Report Influential Women in Business Luncheon earlier this year.
But as I approached the podium, I unwittingly scanned the room anyway. Who, of all people, did I lock eyes with?
Rolfe McCollister. The Business Report founder himself—who, along with 225 publisher Julio Melara, brought me to Baton Rouge to edit 225 Magazine back at the end of 2014.
He was standing up, beaming at me like a proud parent, snapping a photo of my big moment on his phone.
I honestly don’t mind public speaking. If I have a good story to tell, I daresay I even enjoy it. Career day at a local school? Sign me up. Bridesmaid speech? I’ll bring down the house.
But I’m not used to such an intimidatingly large crowd full of that many accomplished, important leaders.
I had been psyching myself out all morning. What if I tripped onstage? Forgot someone’s name? Blurted out something off script? How could anyone think I was cut out for this?
But seeing Rolfe smiling at me was the exact calming signal of encouragement I needed. It was the universe shouting: You’ve got this.
To even be asked by the Business Report team to present in front of such a significant audience—a task I never would have had the confidence to pitch myself for—is something I’ll never forget. It was a reminder to believe in myself.
And in a way, it’s a perfect metaphor for what it’s been like to lead this magazine. Julio and Rolfe—and 225’s readers—took a chance on me nearly 11 years ago. The trust they placed in me to tell the stories of this city is a responsibility I’ve never taken lightly. And like my recent stage fright, it’s a role that’s endlessly pushed me past my comfort zone.
What an honor
But it’s also been infinitely rewarding. I’ve spent each day collaborating with an epically talented team of writers, editors, photographers and designers. Together, we’ve chased the stories we felt mattered, reporting on the 2016 flood, the pandemic, and the community leaders and projects reshaping the city. We’ve covered national championships, Heisman winners and Olympians. Through our First Look series, we’ve taken our online subscribers inside more than 170 new restaurants before their doors opened.
We’ve uncovered local history and culture. And we’ve always strived to tell stories we hoped readers would only be able to find here in this magazine, with a voice that was distinctly ours.
This has been the most fulfilling job I’ve had. The kind that feels almost impossible to leave.
A former staff writer once told me they wished they could stay at 225 forever—the job was that special—but life was pulling them in a new direction.
And 145 issues later, it’s my time to go, too.
I’ll most miss those bouts of encouragement that my team and I have offered each other—and, in turn, the city through our writing.
Because all I’ve ever hoped I could be for our staff, interns and contributors is that heartening face in a crowd, making sure they know: You’ve got this.
Eternally grateful—and a future lifelong 225 reader,
Jennifer Tormo Alvarez 225 Editor-in-Chief
225 Magazine recently claimed national and regional awards for writing, photography and design. Congrats to our amazing team! Scan the QR code to read the winning stories.
“Piano man” by Olivia Deffes First Place, General Feature (999 words or fewer) Society for Features Journalism
“Sweet season” photography by Sean Gasser and Collin Richie First Place, Artistic & Creative Photography Green Eyeshade Awards
225 Magazine cover collection Second Place, Magazine Cover Design – Green Eyeshade Awards
“A parade of pasta” design by Melinda Gonzalez Galjour Second Place, Inside and Feature Design – Green Eyeshade Awards
Arts and entertainment writing portfolio by Olivia Deffes Finalist, Arts & Entertainment Coverage – Diamond Awards –SPJ Arkansas Pro Chapter
Restaurant review portfolio by Benjamin Leger Finalist, Criticism/Reviews
Diamond Awards – SPJ Arkansas Pro Chapter
“Going for the gold” photo by Collin Richie Finalist, Feature Photography Diamond Awards – SPJ Arkansas Pro Chapter
“A parade of pasta” cover package design by Melinda Gonzalez Galjour Finalist, Graphics/Illustrations Diamond Awards – SPJ Arkansas Pro Chapter
Perfection
Publisher: Julio Melara
EDITORIAL
Editor-In-Chief: Jennifer Tormo Alvarez
Managing Editor: Olivia Deffes
Features Writer: Maggie Heyn Richardson
Staff Photographer: Collin Richie
Contributing Editor: Laura Furr Mericas
Contributing Writers:
Holly Duchmann, Jillian Elliott, Gracelyn Farrar, Jeffrey Roedel, Avery White
Contributing Photographers:
Ariana Allison, Sean Gasser, Jordan Hefler, Avery White
ADVERTISING
Vice President, Sales: Elizabeth McCollister Hebert
Circulation and Client Experience Manager: Ivana Oubre
A publication of Melara Enterprises, LLC
Chairman: Julio Melara
Executive Assistant: Brooke Motto
Vice President-Sales: Elizabeth McCollister Hebert
Chief Content Officer: Penny Font
Chief Digital Officer: Erin Pou
Chief Operating Officer: Guy Barone
Circulation/Reprints
This Month @ BREC [SEPTEMBER]
VIBIN’ YOGA
Anna T. Jordan Community Park
Sept. 2 + 16 | 6-7 p.m.
VOLUNTEER RESOURCE FAIR
Milton J. Womack Park Ballroom
Sept. 4 | 3-6 p.m.
MID CITY MADNESS 3-ON-3 BASKETBALL TOURNAMENT
North Street Park
Sept. 4 | 6-8 p.m.
BARINGER ART CENTER OPEN HOUSE
Baringer Road Art Center
Sept. 6 | 10 a.m.-noon
DRUSILLA LANE PARK CLAY CENTER OPEN HOUSE
Drusilla Lane Park
Sept. 13 | 10 a.m.-noon
WOMACK ART OPEN HOUSE
Milton J. Womack Park Art Room
Sept. 13 | 11 a.m.-1 p.m.
BALLERS UP 3-ON-3 TOURNAMENT
Antioch Boulevard Park
Sept. 18 | 5-7 p.m.
SILENT DISCO Antioch Boulevard Park
Sept. 18 | 5-6:30 p.m.
SUNSHINE SOCIALS: WILD WILD WEST
Milton J. Womack Park Ballroom
Sept. 19 | 6-9 p.m.
END OF SUMMER POOL PAWTY
Liberty Lagoon
Sept. 20 | 10:30 a.m.-5:30 p.m.
Sept. 21 | 10:30 a.m.-12:30 p.m.
TEA TIME CANVAS CREATIONS
Highland Road Community Park
Sept. 16 | 10-11 a.m.
Greenwood Community Park
Sept. 22 | 5:30-7:30 p.m.
BREW AT THE ZOO
BREC’s Baton Rouge Zoo
Sept. 26 | 6:30-9 p.m.
BREC.ORg/thismonth
BREC.ORg/calendar
KIDS FIT + FUN FEST: CELEBRATING NATIONAL CHILD HEALTH DAY
North Sherwood Forest Community Park
Sept. 27 | 10 a.m.-noon
RIDE + ROLL
Extreme Sports Park at Perkins Road
Community Park
Sept. 27 | 2-6 p.m.
PROFESSIONAL ARTIST SERIES: PRESSED FLORA WORKSHOP
Baringer Road Art Center
Sept. 28 | 2-4 p.m.
TOP STORIES
July 2025’s most-read articles at 225batonrouge.com
Tim McGraw’s nephew Timothy Wayne is an LSU student— and a rising country
Readers’ notes
Re: Our coverage of Baton Rouge’s book boom. Several new openings and meetups mirror a national trend that’s seeing reading step out of the nerdy shadows into a sexy new spotlight:
“I have an all-boys book club in Baton Rouge, so I love to see this! I can’t wait to share this with them at our next meeting. Let’s see some men reading, as well ” —@words.in.webb, via Instagram
“I have been in book clubs for years. We always do a brunch gathering, and we have a fabulous time every month we meet!! ” —Cozy Corner from La, via Facebook
Re: Our Instagram reel of Louisiana Art & Science Museum's new “Threads of Evolution: Engineering a Community That Sparkles” exhibit, which peeks inside the mind of Queen of Sparkles founder Jaime Glas Odom:
“Such a wonderful exhibition!! Way to go LASM and QOS!!!” —@ballettiger
Comments and analytics are from July 1-31, 2025. They have been lightly edited for clarity and brevity.
Dress your tech
Our recent redesign of 225batonrouge.com includes a new feature: downloadable tech backgrounds for your desktop, phone or tablet. Each month, navigate to 225batonrouge.com/ wallpaper for a selection of Capital Region-themed seasonal images, calendars and more. Expect imagery of food from local restaurants, scenes from your favorite sports teams and much more. Tell us what you think at editor@225batonrouge.com.
COLLIN
RICHIE
What’s up September LOTUS
well-positioned
Belgian-born Biscoff is taking the Capital Region by storm BY MAGGIE HEYN RICHARDSON // PHOTOS BY COLLIN RICHIE
LAST NOVEMBER AT the Mid City arts festival White Light Night, Honey Bee Baking Co. founder Kait Culy tested the waters on a Biscoff blondie.
“I’ve always loved Biscoff cookies, and it was something I wanted to incorporate,” says Culy, who manned a pop-up that evening at Electric Depot. “They completely sold out and have become one of my top sellers.”
Culy is one of scores of bakers, baristas and home cooks finding ways to use Lotus Bakeries’ nowfamed Biscoff cookies in their creations.
Belgian manufacturer Lotus has been turning out the Flemish spiced speculoos cookie since 1932, branding it Biscoff in the 1980s for its coffee compatibility.
snack to worldwide “it” flavor. A growing number of influencers are espousing Biscoff’s multitude of applications, including no-bake trifles, cheesecakes, dessert dips, milkshakes, coffees and more.
A recent partnership between Lotus and Krispy Kreme has yielded three different trademarked doughnuts gilded with the cookies or flavored with the company’s companion cookie butter. Lotus itself now also makes two kinds of Biscoff ice cream bars. And, Trader Joe’s carries its own brand of speculoos cookies, cookie butter and cookie butter ice cream, further proof of its hype.
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The name is a portmanteau of “biscuit” and “coffee.” Caramel notes and a hint of cinnamon define the goody’s cozy profile, which has helped it leapfrog from rudimentary in-flight
Inspired by Australian influencer Brooke Bellamy, founder of Brooki Bakehouse, Culy deploys a three-part formula for her Biscoff blondies. She incorporates hand-crushed cookies in the batter, using a rolling pin to keep some of the pieces chunky. She also adds
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The Biscoff blondie is one of Honey Bee Baking Co.’s top sellers.
Wealth Advisors
Kait Culy opened a brick-and-mortar location of her microbakery in January.
Lotus Biscoff Cookie Butter to the mixture. A single Biscoff cookie, with its familiar embossment, is laid atop each baked blondie slice—glued in place with another schmear of cookie butter.
It’s fair to say Biscoff blondies
have helped Culy’s Port Allen microbakery cultivate a loyal following.
“It’s become one of our signature staples,” she says.
“There’s something about the flavors.” kaitbakes.com
Biscoff boom
More local treats to try
Alexa’s Dulceria & Market 5201 Nicholson Drive, Suite F Biscoff-flavored cheesecake is topped with a signature cookie at this recently opened dessert shop. alexasdulceria.com
Order a shaken espresso with Biscoff flavoring and a choice of milk, topped with whipped cream and a Biscoff cookie. beignetbatonrouge.com
Bonjour
5727 Essen Lane, Suite D 240 Range 12 Blvd., Suite 107, Denham Springs
An indulgent Lotus crepe combines Lotus Biscoff Cookie Butter, cookie crumbles, caramel sauce, white chocolate and a cookie finish. bonjournas.com
Creperesso
14601 Airline Highway, Suite 105, Gonzales
Top your Lotus crepe with chocolate or caramel sauce, a scoop of ice cream and a Biscoff cookie. Lotus waffles are also available. creperesso.com
Rocca Pizzeria
3897 Government St. Biscoff cookie crumbles adorn Rocca’s silky, custard-like dark chocolate budino. The restaurant also offers Biscoff cookie gelato by the scoop or pint. roccapizzeria.com
You’re free to live your life out loud! Because you’ve got the compassion of the cross, the security of the shield, and the comfort of Blue behind you.
Endocrinology and Diabetes Clinic at Pennington Biomedical
“We are proud to open this Endocrinology and Diabetes Clinic, closely combining clinical care with the decades of diabetes research by scientists of Pennington Biomedical Research Center.”
- Dr. Timothy Gilbert Director of the Endocrinology and Diabetes Clinic
Our team has several decades of combined experience in treating a wide array of endocrine disorders including:
Type 1 and Type 2 Diabetes
Thyroid disorders/disease
Calcium and parathyroid disorders
Hyperlipidemia
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Polycystic ovary syndrome
Weight management and obesity
Out of the box
Compiled by Gracelyn Farrar
STARBOX FALAFEL opened in July and is the latest restaurant to join Baton Rouge’s wellestablished expanse of Middle Eastern concepts. Owner Aysar Mohammed wanted to bring a falafel shop that served handmade versions of the Middle Eastern staple plus other authentic Arabic food—like baba ghanouj, house-made hummus and shawarma—to Baton Rouge. The South Sherwood Forest Boulevard eatery features a minty green interior, plus a drive-thru and a dedicated sweets counter that serves TikTok-viral Propitious ice cream, harissa with coconut cake, gelato and an assortment of Dubai chocolatethemed desserts. Mohammed says he aims to open 12 locations by 2027. Find it on Facebook
What else is new?
Coming in hot
California-based Dave’s Hot Chicken brought the heat to its first Louisiana location, which opened in the Arlington Marketplace in June. The straightforward menu features four easy-to-order combos built around hot chicken tenders and sliders. Dave’s is famous for seven different spice levels, including the trademarked “Reaper” option, which requires signing a waiver. Diners can cool off with slushies and loaded shakes for a reprieve. daveshotchicken.com
New noods
When you eye the large noodle bowl sculpture on South Sherwood Forest Boulevard, you’ve found the right spot. Noodle Bowl, which soft-opened in the former location of Podnuh’s Bar-B-Q in July, offers dishes like fried rice, hibachi plates and more—but the stars of the show are its Chinese-style, hand-pulled noodles, made in-house daily. Find them in the restaurant’s stir-fry plates, cold noodle bowls and, of course, noodle soups. noodlebowlbatonrouge.com
Growing green
Organic wellness shop Dr. FeelGood opened its second location in May, bringing its smoothies, salads, bowls and small bites to Highland Road. The shop is best-known for its Blue Dream smoothie, a vibrant blend of banana, mango, pineapple and various superfood add-ins, which TikTok-famous foodie Keith Lee approved of during his visit to Baton Rouge. Owner Heather Smith says the review helped her business take off, and she hopes to open additional locations in the next few years. Find it on Instagram at @dr.feelgoodbr
Ingrid Williams
IT WAS ON a work trip to Nova Scotia that Ingrid Williams bought a camera and started snapping pictures for the first time since she was a teenager. The setting was so beautiful, she simply had to capture it.
Fifteen years later, Williams has made a career for herself in portrait photography, capturing the lives of local graduates and the personalities of musicians alike.
In high school, Williams always had a camera in hand.
But when her 35 mm film camera was stolen during her senior year, she didn’t pick the hobby back up—until later.
“It was like I had forgotten about my passion,” Williams says today. “I had forgotten how important pictures and memories (were) to me.”
After her Nova Scotia visit, Williams was working her nine-to-five, taking photography classes and begging friends to let her practice on them when she read a 225 article on Baton Rouge photographer Jordan Hefler. Williams says seeing Hefler’s concert photos inspired her to get into the music scene.
Today, Williams‘ portfolio includes photos of artists like Louisiana-born musicians Lauren Daigle, Trombone Shorty and Tarriona “Tank” Ball; plus others like jazz songstress Quiana Lynell and bluesy singer-songwriter Samantha Fish. Each portrait features unique pops of color that allow the photo and its subject to shine.
While Williams has a passion for music photography, her favorite portraiture subjects are high school grads, showing youths a side of themselves she says they probably have never seen before.
Williams also gives back to the photography community, as others did for her when she first got into the biz. Through mentoring, she helps photographers new to the game and shows them that they don’t need the best equipment to excel in the field. Williams reminds them that they take the picture, not the camera.
“I think (the camera) is a beautiful tool to use to show your creativity,” Williams says.
She, too, says she is always looking to learn, whether that be through classes or collaboration. Williams wants to continue to use what she calls her “Godgiven gift” to capture the spirit and life of Baton Rouge.
“I’ve realized the importance of finding things that make you happy,” she says. “(Photography) is a passion; and so, when you find what you’re good at and what you love to do, it’s like you’re not working.” inwilliams.myportfolio.com
forecast Future
How LSU is educating hopeful meteorologists through its new coastal meteorology degree program
HowPLUS: Hurricane Katrina shaped careers,meteorologists'local 20 years later
BY OLIVIA DEFFES
PHOTOS BY SEAN GASSER
Meteorologists Paul Miller and Steve Caparotta will teach courses for LSU’s new coastal meteorology degree program.
SATURDAY SCIENCE for Teens!
FIRST SATURDAY OF EACH MONTH
1PM | MAIN LIBRARY AT GOODWOOD
LSU’s free public talk series designed to connect teens to science and technology
LSU’s College of the Coast & Environment debuted its new Bachelor of Science in coastal meteorology for the 2025-26 school year.
GROWING UP IN the New Orleans area, Steve Caparotta was interested in the hurricanes, floods and other weather events he witnessed in and around his hometown. His elementary school P.E. teacher would even ask him for forecasts to determine if class could be held outdoors.
When it came time for Caparotta to think about higher education, there weren’t many options close to home for the hopeful meteorologist. Caparotta landed at the University of South Alabama before starting his career back in the Boot. He joined Baton Rouge’s WAFB in 2003 and has covered major weather events like hurricanes Katrina, Ivan and Rita for the station.
Now, Caparotta is using his 20-plus years of on-air experience to help lead classes of aspiring meteorologists and weather professionals in LSU’s new coastal meteorology bachelor’s degree program. He says this program may be the first of its kind, offering students the opportunity to study the subject in one of the settings it impacts the most: coastal Louisiana. The new major in the College of the Coast & Environment debuted for the 2025-26 school year.
“Given where we are in south Louisiana, the coast is life for us.
It’s our lifeblood. It’s so important,” Caparotta says. “So the ability now to have a program that focuses in on coastal meteorology here in south Louisiana, it’s unique, but it’s something that’s really important to our part of the world.”
Caparotta started as an instructor at LSU in 2023. This year, he’ll teach courses like Atmospheric Science for the Coast to students on track to earn a Bachelor of Science in coastal meteorology.
“Steve’s very talented. He’s well known around town. He’s excellent at what he does. He’s a great influence on students. So he was kind of just a no-brainer to have involved,” says Paul Miller, meteorologist and associate professor in LSU’s Oceanography and Coastal Sciences Department.
“We want our students, especially in this early stage of a program, to be hearing different voices of meteorology.”
The new weather program has been in the works for years, according to Miller. While coastal meteorology classes and a coastal meteorology concentration have long been offered at LSU, providing expertise and an overview of subjects, they have not satisfied federal requirements that would qualify students to apply for meteorologist jobs upon graduating.
The new major will meet those standards and offer classes covering various topics—not just coastal weather. Students can expect to learn math, physics, chemistry, mesoscale meteorology, atmospheric dynamics, oceanography and more over eight semesters.
Both Miller and Caparotta hope that offering this new degree attracts future meteorologists or helps keep local students who are passionate about weather in the state.
“I get contacted all the time by high school students and sometimes even younger, asking, ‘I’m really interested in weather. Where can I go to learn about it?’ And up until now, I would have to refer them to other places,” Caparotta says. “Now we can tell them there’s something here at home. ”
While the program is in its infancy, Miller says he’s already seen interest from existing students and expects to rope in more as the school year kicks off.
“I would love for people in Baton Rouge and New Orleans to be able to flip on TV and be watching an LSU alum to get the evening weather forecast. I would love an LSU alum to be issuing the tornado warnings and the hurricane warnings for coastal Louisiana,” Miller says. “I just think there’s value in that local, homegrown person.” lsu.edu/cce
Weather in the workplace
LSU’s College of the Coast & Environment students will now be able to earn credentials that qualify them for traditional meteorologist jobs, thanks to the new degree program. But the college has been preparing students for other weather-related roles for years. In the college’s COastal METeorology (COMET) Lab, students conduct research on topics ranging from south Louisiana’s water resources to Saharan dust transport. LSU senior Jonathan Russell says his time in the COMET Lab helped him land an internship and potentially a job using his meteorological knowledge for the insurance industry.
“Every fellow peer I have interacted with in this program has been presented with incredible opportunities outside of the typical career path of meteorologist,” he says.
eye
The storm of the
HENRY BLAKES Meteorologist, WAFB’s First Alert Weather team
A FLATTENED PLAYGROUND set the course for a young Henry Blakes’ career.
When Hurricane Andrew’s screeching winds tore through Louisiana in 1992, the storm uprooted a large oak tree and crushed the playset at the then-third grader’s Winbourne Elementary School. He was devastated. But he was also fascinated.
Twenty years after Hurricane Katrina, local meteorologists reflect on the mark it made on their careers
He studied physics and mass communications at Southern University, landing a dream internship with WAFB meteorologists Steve Caparotta and Jay Grymes. Soon after graduating in 2005, back-to-back hurricanes Katrina and Rita led him to Jackson State University for a degree in meteorology.
A 13-year stint in North Dakota as a KFYR-TV meteorologist later taught him how other states respond to extreme weather, as he covered severe floods, droughts and “so much snow.”
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“I remember going to the grocery store and getting supplies,” says Blakes, now 42. “But I didn’t know anything about the mechanics of the weather.”
Last summer, he finally returned to the station that started it all for him: WAFB. Of course, it would only take a few weeks to encounter tropical weather once more. By mid-September, Hurricane Francine had washed onshore.
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JENNIFER TORMO ALVAREZ
“We lost power for a day after Hurricane Katrina. When it came back on, our hearts dropped when we saw what had happened in New Orleans. Watching those broadcasts, I knew it was what I would have to do someday. Instead of staying at home, the weather teams were at work making sure the viewers were safe. It gave me additional respect for them. People come up to us and thank us for any help we’ve given.”
Dr. Casey Forbes with her patient Ricky
BALIN ROGERS Meteorologist, WBRZ Weather Team
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“My earliest weather memory is Hurricane Katrina and the power turning out. The entire storm, little me was looking through the window, watching the rain, the wind and the trees coming down. I was fascinated by the power of nature and hurricanes. That kick-started the passion. From that point on, I wanted to see storms and watch The Weather Channel all the time. That drove me to eventually seek out a meteorology degree. Hurricane Katrina is where the fire started.”
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WHILE MOST PEOPLE evacuate when strong weather comes their way, Balin Rogers embraces it—or rather, chases it.
The WBRZ meteorologist says running after storms is one of his favorite hobbies, inspired by watching The Weather Channel’s Jim Cantore growing up.
Now 24, Rogers even takes PTO from his weather forecasting job to storm chase every year. His most recent adventure? A seven-day trip to Texas, Oklahoma and New Mexico in June to see
mostly while riding out Hurricane Francine in Morgan City for work. Through seeing the devastation that storms bring, he hopes his work as a local meteorologist can help protect and warn those in their path.
As Hurricane Katrina’s 20th anniversary passes, Rogers recalls the infamous storm being perhaps his first account of storm chasing while living in Denham Springs. Yes, even at 4 years old, Rogers was watching how the weather played out. Talk about a lifelong
STOP AND SMELL THE GRAPES: A GUIDE TO VINO IN THE CAPITAL REGION
PHOTOS BY COLLIN RICHIE
WINE IS SO MANY THINGS.
It’s the OG of adult beverages, an ancient ritual and a way to unwind. It’s the anchor of a great meal, animating flavors on the plate. Its production process is part agronomy, alchemy and art. You could spend the rest of your life studying it, only to find you’ve just scratched the surface.
It’s never been a better time to explore vino in the Capital Region, with broader-than-ever restaurant wine lists, specialty shops and pairing opportunities. But don’t let learning about wine mystify or intimidate you. Start with zeroing in on what you like and why, experts say, whether that’s a muscular red, an herbaceous white or an effervescent sparkler.
Here’s how to be your own wine boss. Cheers to the challenge.
MAGGIE HEYN RICHARDSON
Gold-rim colored coupe glasses, $15.95 each From The Keeping Room
Gather “Miami” wine glass, $455 for two From Gourmet Girls
Breaking Bread “Marmalade” wine, $26 From Bin Q Liquor
GRAPE expectations
Local sommeliers tell us how to order, taste and enjoy wine
BY MAGGIE HEYN RICHARDSON
Sip now and later
It’s hard to take a few sips of a particular wine and record its flavor profile in your memory bank, Higgins says. “Taste it now and then two months from now,” he says. “It’s going to help you remember what you noticed.”
Embrace tastings
Our experts: For this guide, we chatted with Dark 30 Wine & Craft Cocktail Bar and Level 1 sommelier Aaron Franklin; Blend Restaurant & Wine Bar owner and Level 2 sommelier Scott Higgins; and Cocha owner and Level 1 sommelier Saskia Spanhoff.
Know thyself
“The number one thing I tell people in a wine class is to pay attention to texture,” says Blend Restaurant & Wine Bar owner and Level 2 sommelier Scott Higgins. “Are you someone who likes big, bold wines, or someone who likes wines a little softer and quieter? Being able to navigate that first step is incredibly important. And there’s no wrong answer.”
Price hikes
One of the most foolproof ways of boosting your wine knowledge is to attend one of the many regular tastings happening around town. Local wine-forward bars, restaurants and shops host events or classes, offering a chance to sample specific producers, varietals and regions.
Organizing principles
A restaurant’s menu is often organized by categories, with sparkling wines, rosés, whites, reds and dessert wines grouped together. But that’s not always the case, says Cocha owner Saskia Spanhoff, a Level 1 sommelier and certified wine specialist and educator. “There’s not a standard way to do a wine list,” she says. “Some lists are organized by country or even by descriptors.”
Wine isn’t cheap. Transportation issues caused prices to increase following the pandemic, and they haven’t come back down. Newly imposed tariffs on imported wines could result in additional hikes. Still, some global wines may offer better value than more expensive bottles from Northern California, where the steep cost of land influences retail prices.
By the glass or bottle
A 750 milliliter bottle yields five 5-ounce glasses, making it a winning option for a group with shared preferences. But if you’re inclined to taste different wines throughout a meal, go by the glass. Unsure which to pick? Ask your server for a sample. It’s a commonplace request in restaurants with serious wine programs.
Fall back on a favorite
Can’t find anything familiar on a wine list? Look for something you know you like. You might request “a dry white that’s not too fruity,” or “a big Napa red.”
Be a globe-trotter
How to think from a regional perspective
Spanhoff says she’s seen locals expand their palates over the nine years her wine-centric global restaurant has been open. “We’ve noticed a lot of people getting very adventurous,” she says. “They want to try wines from different regions and different countries.” Cocha sells a lot of Italian wine, including boutique selections from Sardinia and Sicily, she says. Lately, a Lebanese red blend has also captured hearts.
This is Trippin’
Traveling is an excellent way to explore new wines, says Dark 30 Wine & Craft Cocktail Bar and Level 1 sommelier Aaron Franklin. In fact, it’s how he became interested in the first place. Trips to wine country in 2010 while serving in the Marine Corps in California planted the seed for what has become a personal passion. “I fell in love with wine,” he says. “Exploring the world gives you a chance to experience it.”
Side by side
Rather than taste a wine in isolation, try a side-by-side comparison with a varietal from another region to taste differences in terroir, Higgins says. “Having two cabs or two sauvignon blancs next to each other from two different regions, that’s incredibly helpful to show the difference in where a wine comes from.”
Domaine des Trois Filles rosé, $36
TIPS
1. Ask for help. Don’t be shy. Store attendants are there to find something you like.
2. See the signs. Are the aisles organized by region or type of wine? Assess the layout before diving in.
3. Inquire about discounts.
Some shops offer a break in price when you buy a case.
4. Attend tastings.
Grape Shopping
Wine shops host regular tastings, which allow you to sample selections. Who knows? You may meet your new fave.
5. Explore your retail options.
Greater Baton Rouge is awash in wine merchants.
Scout dedicated wine shops like Bin Q Liquor, Martin Wine & Spirits and Hokus Pokus Liquor, supermarkets like Calandro’s Supermarket and Alexander’s Markets, and chains like Trader Joe’s, Costco and Total Wine & More.
6 wines to try right now
BY MAGGIE HEYN RICHARDSON
1. BREAKING BREAD
“Marmalade” | California | $26
Delve into orange wine, made with juice-fermented grape skins that result in a white wine with deeper color and texture. “Imagine how tea’s flavors get more intense the longer it steeps,” Bin Q founder Ben Jones says. Try this floral, aromatic bottle with stinky cheese.
2. LAHERTE FRÈRES
“Ultradition” ChampagneExtra brut | France | $54
This biodynamically produced Champagne “outclasses a certain ‘yellow label’ in every way,” Jones says. The medium-bodied sparkler delivers acidity and notes of pear, lemon, white flowers and brioche. Pair it with caviar or fine cheese.
3. DOMAINE DES TROIS FILLES
Rosé | France | $36
Warm weather invites rosés, and this keeper is from Bandol, a tiny region in Provence known for its high-quality rosés. Expect notes of ripe stone fruits and a long finish, Jones says. Enjoy it with garlicky seafood.
4. KERMIT LYNCH
Côtes du Rhône Villages | France | $20
“It’s really a steal for a Côtes du Rhône of this quality,” Jones says. Certifed organic grenache and syrah grapes yield a juicy, supple red with notes of blue and black fruits and a hint of wild herbs. Try it with burgers, pizza, roast chicken and ratatouille.
5. PODERI CELLARIO
“Lafrea” Langhe favorita Italy | $19
Made from the vermentino grape, this dry, light-bodied quaffer features floral and citrus flavors and a hint of minerality. “Think of it like a turbocharged pinot grigio,” Jones says. It’s a nice match with Middle Eastern cuisine.
SCHOOL’S BACK, FOOTBALL’S on and there’s a whiff of autumn on the horizon. It’s the right time to pick up a few new bottles and raise a glass to the changing season. These six selections from Bin Q Liquor fit the bill. binqliquor.com
SIP AND SAY
Wine terms to know TANNINS
Astringent chemical compounds that naturally occur in wines. More pronounced in reds, tannins give a wine its dry, mouth-coating sensation.
STRUCTURE
How the wine tastes from start to finish. A nicely structured wine’s components function in harmony from the time you sip until the finish.
TEXTURE (AKA MOUTHFEEL)
How the wine feels in your mouth, whether heavy or light. You might describe a wine’s texture as “smooth,” “creamy,” “bold” or “crisp.”
QUAFFER
An approachable, easyto-drink wine—one you might enjoy by the pool.
TERROIR
The characteristics of a wine that are influenced by climate, weather, soil and geography.
6. VENDING MACHINE WINES
“Double Shotgun” | California | $40
A blend of cabernet franc and petit verdot, this full-bodied, tannic red offers notes of violets, bramble and black currant. “Think of it as all the flavors of a classic Napa red with a twist,” Jones says. Fun fact: Vending Machine founders Monica Bourgeois and Neil Gernon are Louisiana natives.
RAISE A GLASS
At Baton Rouge boutiques, stemware is an art form
BY JENNIFER TORMO ALVAREZ
DENTICAL SYRAHS AT two restaurants may not taste the same. And the difference might just come down to the vessels they’re served in.
Glassware tailors the taste in subtle but significant ways. A cup’s size and shape alter the amount of air interacting with the liquid. That’s why Champagne is served in slender flutes, which preserve the carbonation for longer, or coupes, which let the aromas shine.
Clutching a beverage by its stem spares it from your hands’ body heat. And the thickness and composition of the glass can influence everything from the wine’s temperature to its texture.
But vino is just as much a visual experience.
Candy-colored flutes, chunky art-deco stemware, iridescent coupes and stemless, playfully inscribed cups are reminders of what drinking wine is really all about: having fun.
Glitterville Studios “Sugar Plum”
Champagne flute, $22 each
Vicenza red wine glass, $22 each
Vivience square wine glass, $28 each
Vietri Champagne coupe, $16 each
From Baubles by Bella bellabellashop.com
Wave flower green cocktail coupe, $16 each
Short-stem coupe glass, $21 each From The Keeping Room
William Yeoward Crystal “Corinne” green goblet, $170 for two
“Cin Cin” cup, $68 each
Pink wine glass, $395 for six
Blue Champagne glass, $265 for two
Gather “Miami” wine glassapple diamond, $455 for two
Gather “Miami” wine glasspale stack, $455 for two
From Gourmet Girls gourmetgirlsbr.com
Home grown
WE HAVE NAPA Valley at home. Kinda. Sure, Louisiana may not be considered wine country due to its hot, humid climate, which is not ideal for grape growing. But, it’s not impossible, thanks to hybrid and native grapes like blanc du bois, le noir and muscadine. Sniff, swirl and sip both whites and reds with notes of melon, citrus, black currant, cherry and more around the Boot. Grab your glasses, kick off your shoes for stomping and get ready to snap those grape-backed Insta pics. We’re going on a road trip.
Sugarfield
Wine Co.
481 W. Eastbank St., Gonzales
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OLIVIA DEFFES
PERFECTPAIRS
OME PAIRINGS
JUST make sense. Mac goes with cheese, and peanut butter complements jelly. But deciding a wine to wash down dinner is, well, complicated. It’s all about finding which pours and plates fit together.
Just ask Peyton Harrington, a certified sommelier and Proverbial Wine Bistro general manager.
“When you have a dish and a wine that go together so well, it’s mind blowing,” Harrington says. “Like sauvignon blanc and crabmeat. ... I think of a wine pairing like a comfort situation.”
To keep patrons open-minded, Proverbial is soon rolling out an interactive menu with new dishes and wines. The lineup is set to include playful concepts like the Call Me A Cab wine flight.
“Wine can be so intimidating,” Harrington says. “It’s just fermented grape juice.”
We all know the basics: reds for beef and whites for fish or chicken. But, Harrington says to throw out those ideas. A dish’s spices, sides and sauces should also be accounted for. He challenges wine lovers to think deeper, experiment or get comfortable breaking rules.
“I’ve liked having fun finding pairings that people would be like, ‘That doesn’t sound like that should go together,’” he says.
“When in doubt, pinot noir and sparkling go with everything. Focus on just pairing the food. Think about the intensity of the dish and the intensity of the wine. We don’t want a really rich wine with maybe a really meaty dish.”
proverbialwinebistro.com
Dynamic DUOS
Local restaurants share pairings they say are chef’s kiss
Picking a glass of vino shouldn’t be rocket science. Squash wine myths with tips from a local sommelier
BY OLIVIA DEFFES
Supper Club’s Sagrera Farms dryaged rib-eye
Andrew Geoffrey Vineyards’ cabernet sauvignon
Bin 77’s hickorysmoked salmon with arugula
Domaine de Pallus’ cabernet franc
French Market Bistro’s lollipop lambchops +
Faust cabernet sauvignon
Mansurs on the Boulevard’s Duck Mansur +
Mas de Gourgonnier les Baux de Provence Rouge
Proverbial’s shrimp pimento grilled cheese with a 2023 bottle of Ostatu’s rosado from Spain
Proverbial’s pork belly with melon and a 2023 bottle of H. Ludes’ riesling from Germany
The Aperol Spritz , remixed at Brasserie Byronz
Dandy Germain
St. Germain brings sweet and aromatic elderflower flavors to this floral bev with a prosecco base. It’s topped with bubbly soda and a mint garnish.
Zou Bisou
A strawberryinfused vermouth mingles with prosecco and soda for a sweeter, fruitier sip with a basil flourish.
Popping off
PRITZES CONJURE IMAGES of Italian Girl Summer, when seemingly everyone you follow on Instagram is on vacay sipping an oversized, fizzy Aperol concoction.
The light, refreshing drinks typically start with a base of either prosecco or white wine, an aperitif for flavoring and a splash of a bubbly soda water to cleanse the palate. Serve on ice to keep chilled, add a little garnish for color and, clink, you have the perfect drink for those warmer months that call for something more approachable than a heavier cocktail.
“I think it kind of captures that market of the white wine drinkers who are looking for more of a cocktail and not just a glass of wine,” says Emilie Alton, CEO of Byronz Restaurant Family Group. “It gives the wine drinker more creativity.”
When Bistro Byronz Mid City reopened as the stylishly rebranded Brasserie Byronz last fall, the menu and cocktail program got an
Classic Aperol Spritz
Last but not least, the everpopular icon is made with white wine, soda and Aperol, a somewhat bitter aperitif with citrus and herbal flavors.
La Lillet Alton’s personal fave is ideal for grapefruit lovers. Prosecco and soda meet Lillet Blanc, a sweet, tangy pamplemousse liqueur, garnished with a grapefruit twist.
Part wine, part cocktail, spritzes are having a moment
BY GRACELYN FARRAR
overhaul borrowing inspo from the brasseries of Paris, New York and New Orleans. Its drink menu now has a whole section dedicated entirely to spritzes. Each has distinct flavors, like the floral Dandy Germain and the tangy La Lillet.
Alton loves that spritzes don’t seem to be exclusive to a certain demographic. There’s something for everyone.
The neutral base of prosecco or white wine has allowed drinkers to layer fresh flavor combinations over it, fueling the beverages’ evolution and popularity.
This past summer, national outlets like Punch and Food52 noted experimentation with tequila, Filipino calamansi liqueur and even beer. Meanwhile, TikTokkers are swapping seltzer for Poppi’s orangeflavored soda.
“You can really have the opportunity to zhuzh it up with different creative flavoring and ingredients,” Alton says. brasseriebyronz.com
Harvest Days Harvest Days
, Oct. 4 -
Experience the history of 19th-century rural Louisiana during harvest time. Don't miss this unique opportunity to step back in time and explore the rich heritage of Louisiana! Tickets available at: bit.ly/HarvestDays25
Night Maze at Burden Night Maze at Burden
Try to find your way out of the corn maze in the dark at Night Maze Wear your Halloween costume and enjoy the hay mountain, corn crib and more. oin us for this fun, family event. Tickets available at: bit.ly/NightMaze25
e er a i ar e s
Corn Maze at Burden Corn Maze at Burden
Corn Maze is Fall fun for the whole family! Traverse the maze, take a hayride to our sunflower field, explore the Corn Crib, visit the petting farm, pick a pumpkin in our pumpkin patch, & more! Tickets available at: bit.ly/CornMaze25 Every Saturday in October | 9 a.m. - 4:30 p.m.
, Ha nts & Ha n LSU Rural Life Museum
Immerse yourself in the sights, sounds, activities, and charm of an old-fashioned country fair Enjoy storytelling, cake walks, games, trick-or-treating, and so much more. Tickets available at: bit.ly/Haints25
Style wardrobe
Win your
Don’t chase trends. Embrace a timeless closet. A guide to tailoring your clothes—and shopping for quality pieces— in the Capital Region
BY OLIVIA DEFFES
PHOTOS BY COLLIN RICHIE
THROW IN THE cart. Throw on. Throw in the hamper. Repeat. And then … throw in the donate pile. It’s the basic life cycle of our clothing, especially in the age of microtrends and fast fashion.
But does it have to be this way? Local clothing experts shout no. Instead of swiping cards for cheaper, in-fashion pieces, they agree it should be more about investing in a wardrobe, whether that’s by spending a little more for a wellmade garment, having clothes that don’t fit tailored to your body, or taking the time to mend rips and treat stubborn stains.
In 2025, sustainable style is so hot. From a tailor to a fashion historian to a clothing brand owner, we got the best advice on how to edit your shopping habits and give new life to those closet classics—yes, even those ones that are lying in that crumpled pile on the floor.
Tailors like Stitch Fine Clothing Alteration can help restore—or revamp —a tired piece from your wardrobe.
Take it to the tailor
How can tailoring impact the way we shop and how we view our closets?
Mason Ta, Stitch Fine Clothing Alteration: “(Manufacturers) make that particular size for one body type. But let’s just say there are 100,000 different body types, and everybody wants that one look. You have to get it tailored. No one can fit something right out of the box and have it look great. I think I own one or two things that I haven’t done any alterations to.”
Besides hemming and altering, how else can you work with a tailor?
Ta: “So, there are a handful of clients who want me to get creative with certain clothes, and it’s fun sometimes. … But tapering the shirts that people buy off the rack, or the jackets they buy off the rack, is something we do all the time.”
What are the do’s and don’ts when going to the tailor?
Ta: “Don’t bring in something that’s dirty. But there are no don’ts. Just express yourself and what you want. … I never want you to come in and be intimidated to ask about anything.”
Besides wearing, how else can we use our clothing to its fullest potential before discarding?
Michael Mamp, LSU Textile and Costume Museum: “Even though you think that shirt is ripped or torn, there may be a component of that textile that, to a quilter, would be a really useful piece of fabric. ... I would encourage people to maybe take up sewing, quilting or making—or find someone who quilts, makes or sews.”
Mason Ta of Stitch Fine Clothing Alteration fields tailoring requests for bridal, formalwear and much more.
Why is it so important to know basic sewing techniques for mending older garments? What’s the easiest way to pick up this skill?
Paula LaFargue, The Maybe Collection: “You can find anything on YouTube these days. … A sewing machine is a good start. And then I like to have a serger. It’s just easier to finish all the seams with the serger. If you’re able to make that little investment, then you’re in a good place.”
•
•
Through her clothing line
The Maybe Collection, Paula LaFargue produces linen jumpsuits, tops and more.
Garment care tips
• Dry clean in moderation. “The chemicals that are utilized for dry cleaning are very harmful to the environment,” Mamp says. “One of the best ways to get dirt and dust out of something like cotton or wool is to vacuum it.” Or place the garment into a zip-close bag, squeeze all the air out and put it in the freezer. It will kill mold or pests without damaging the garment any further. Also, hanging the garment out in sunlight is another way to kill mold, he says.
• Invest in quality tailors’ brushes or a suit brush. “It’s typically used with suiting as a way to brush off a garment, to remove any type of hair, particle or dust,” Mamp says.
• Save washing for a last resort. Spot clean, vacuum, brush and throw in the dryer if you have a steam cycle, Mamp says.
11AM-9PM
11AM-10PM
Buying for life
The term sustainability is thrown around a lot in reference to fashion. What does it really mean to be shop sustainably?
Mamp: “Generationally, we have completely lost the amount of care, time, effort and skill that went into curating a wardrobe. I think people are maybe becoming more aware, in particular, of (secondhand) shopping. … We have some great options, like Time Warp. I don’t think people realize it is one of the best vintage stores in the country.”
LaFargue: “(Make) do with less. Look in your closet, borrow, or mix up (what you have) with some accessories.”
What fabrics should we seek?
Mamp: “Silk, wool, cotton and linen are natural fibers. The majority of synthetic fibers, like acetate, polyester and things like that, are made from petroleum sludge. When you have a garment, even if it has 4% Lycra or 4% spandex in it, the presence of that synthetic fiber in that garment will prevent it from biodegrading fully. … The fashion industry is one of the worst polluters of the planet.”
What are the “costs” of fast fashion?
Mamp: “Young people have become quite
Michael Mamp is a local fashion historian and the director and curator of the LSU Textile and Costume Museum.
savvy about the supply chain, the labor that made that garment and (whether) the (workers) earn a living fair wage. Then, there are the resources it took to get that garment from overseas to your local bigbox store. Fuel and packaging leave a significant carbon footprint. (Plus,) the time and money that you spent going to the store, and the store’s use of energy, labor and resources to get that $9.99 shirt out of the box, out of the plastic and onto the shelf.”
How can shoppers resist microtrends?
LaFargue: “Avoid shop-ertainment! The endorphins you feel when you buy something pretty and new are real. Keep a quick mental list of things you can do whenever you get the urge to shop online: Read a book, call a friend, go for a walk, manicure your nails or snuggle with a pet. And if you already have it in your shopping cart, take a screenshot of it and see if you still want it in 24 hours.”
Key term: capsule wardrobe
A relatively small, carefully curated collection of basics made from quality fabrics that have likely been tailored to specifically fit your body, according to Mamp. It includes pieces that can transition from different times of the day. Mamp’s recs:
• Blazer
• Well-made tops or layering shirts
• Skirts and pants of a couple different lengths
• A day handbag
• Some evening options
Custom flannel double-breasted suit, price upon request From Martinez Custom Clothier
St. Agni woven mini tote, $380 From Aria
Celebrating 20 years
A SPECIAL COMMEMORATIVE EDITION TO CELEBRATE 20 YEARS OF HIGHLIGHTING THE CULTURE, CUISINE AND COMMUNITY THAT MAKE BATON ROUGE ICONIC
SCAN TO BE A PART OF THIS SPECIAL ANNIVERSARY ISSUE
Roll with it
How the family behind Ichiban is spreading authentic Asian dining across the Capital Region
BY JILLIAN ELLIOTT // PHOTOS BY COLLIN RICHIE
T
ODAY, BATON ROUGE’S
culinary landscape boasts a broad spectrum of international cuisines, making it hard to believe there was just a handful of other sushi restaurants in the area when the Wong Family opened Ichiban Japanese Grill & Sushi Bar in 2003.
“In Baton Rouge, when people talk about sushi, they mention the word Ichiban,” owner Randy Wong says. “Everybody who eats from us knows what they’re getting, and they learned how to eat sushi by us being one of the first ones in town.”
Taste of history
About this feature: Each month across our 20th year, 225 will revisit restaurants from our past coverage. From Capital Region classics and award-winners to trendsetters and hidden gems, these businesses have helped shape our dining culture.
The Wong family’s influence is undeniable when mapping out the history and expansion of Asian cuisine in this city. Following the success of their father Kit, who opened institutions like Chinese Inn in the ’70s and Mandarin Seafood in the ’80s, the Wong brothers Randy, Eddie, Ronnie and Patrick ventured into Japanese cuisine, opening what would become an icon in the local sushi scene.
For more than two decades, Ichiban has maintained its elevated yet approachable atmosphere and menu that refines Japanese restaurant nonnegotiables—with 14 Best of 225 Awards to its name.
The long-standing Essen Lane spot has withstood updates, like a 2013 facelift that took the restaurant down to the studs and introduced a sleek, fine-dining aesthetic, plus a few menu changes over the years. Still, with a legacy like Ichiban’s at stake, Wong cites consistency as a top priority for the restaurant, maintaining that its customers can (and do) expect the familiar rolls and dishes they’ve grown accustomed to.
“We want to add new items,” he says, “but we don’t want to change what’s been working for us.”
As for what’s working, Ichiban serves 10,000 to 12,000 sushi rolls a month, with its rainbow roll and the Fire in the Hole–a specialty roll filled with tempura shrimp, avocado and cream cheese then topped with snow crab, tuna and multiple sauces–standing out as crowd favorites, Wong says.
But sushi is just half the menu
The Fire in the Hole roll. Above: a hibachi combo and the yellowtail yuzu small plate
at Ichiban, where popular hibachi tables are typically reservationonly. The family eventually made the hibachi selection available to all tables (minus the show) after demand grew larger than the chefs could accommodate in one night.
Kit Wong (seated) with his sons Eddie, Randy and Ronnie Wong
expansion outside of Baton Rouge.
Issue Date: Sep 2025 Ad proof #2
And after decades of pioneering the Capital Region’s restaurant industry, the Wongs have no intention of stopping. Earlier this year, the family relocated its scratch-made Japanese noodle bar, Boru Ramen, and trendy Asianstyle dessertery, Sweet Society, from Electric Depot in Mid City to a splashy new, shared space on Essen Lane. The eateries are joined by a 21-machine claw arcade called Tiger Clawzzz, inspired by trends the Wongs saw in larger metros. Now patrons can grab a steaming bowl of tonkotsu ramen and colorful taiyaki ice cream before scooping up plushies at the innovative three-in-one concept just down the street from Ichiban.
The next frontier for their multicuisine empire includes an
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Shokudo: Premium AYCE, a premium, all-you-can-eat sushi spot in Gonzales, will open its doors this year, and the family already has a project on the horizon in Central.
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“Asian concepts are here to stay,” Wong says. “And we just want to be a part of the growth.”
The Wongs are focused on bringing new flavors and experiences to diners while preserving
one of the city’s early Japanese restaurants, holding firm to their belief that cold sake, fresh sushi and mountains of hibachi are the simple secrets to a lasting legacy. ichibanbr.com
DINING IN
Batch breakfast
Two make-ahead morning sandwich recipes to help calm the chaos
BY TRACEY KOCH // PHOTOS BY AMY SHUTT
GETTING INTO THE swing of a morning routine at the beginning of a new season can be a daunting task.
From the moment the alarm clock buzzes, it’s time to start frantically packing backpacks, briefcases and all sorts of activity bags, all while making sure everyone is dressed and out of the door on time. Now add in one more obstacle to the morning chaos: a well-balanced breakfast. Yikes!
Knowing that breakfast is an important meal, especially for growing children, school mornings were always a big challenge for me. I’ve found that having breakfast made well in advance is the trick to a smooth start to the day—no matter the phase of life.
These two yummy breakfast sandwich recipes are great to make over the weekend when you have a little extra time. They can be stored in your freezer for quick reheating. Plus, the ingredients are packed with protein to keep you and your kiddos fueled all the way until lunchtime.
All-American breakfast sandwich
Yields 6 sandwiches
2 tablespoons butter
6 large eggs
2 tablespoons milk
½ teaspoon kosher salt
¼ teaspoon pepper
6 thick slices deli ham or Canadian bacon
6 English muffins
6 slices cheddar cheese
1. Preheat the oven to 325 F. Use 1 tablespoon of butter to grease an 8-by-8-inch casserole dish.
2. Crack the eggs into a large mixing bowl. Add the milk, salt and pepper. Whisk until well blended. Pour the egg mixture into the prepared casserole dish and place it into the preheated oven.
3. Bake the eggs for 12-14 minutes or until the eggs are just set in the middle. Remove the eggs from the oven and allow them to cool. Once cooled, cut the eggs into 6 square pieces.
4. While the eggs are cooling, melt the remaining butter in a heavy skillet and heat the ham slices for 2 to 3 minutes per side. Remove the ham and place it onto a plate. Set aside.
5. To assemble, cut the English muffins in half and place a slice of the eggs on the bottom half, followed by ham and then cheese. Top with the other half and wrap the sandwich in plastic wrap or parchment paper. Continue these steps with the remaining ingredients to make 6 sandwiches. Place the wrapped-up breakfast sandwiches in a large freezer bag and freeze for up to 1 month.
TO REHEAT: Remove a breakfast sandwich from the freezer and place it in the fridge overnight to thaw. To warm in the microwave, remove the plastic wrap and wrap the thawed sandwich in a paper towel. Place it in the microwave and heat for 35-45 seconds or until the sandwich is heated through. For reheating in a toaster oven or air fryer, preheat to 350 F and remove the plastic wrap. Place the sandwich in the preheated toaster oven or air fryer and heat for 5-7 minutes or until the sandwich is heated through and the cheese is melted.
Southwestern breakfast sandwich
Yields 6 sandwiches
2 tablespoons butter
¼ cup chopped onion
¼ cup chopped red bell pepper
6 eggs
2 tablespoons milk
½ teaspoon Creole seasoning
¼ cup chopped fresh spinach
6 turkey breakfast sausage patties
6 bagel thins
6 slices pepper jack cheese
1. Preheat the oven to 325 F and use 1 tablespoon of butter to grease an 8-by8-inch casserole dish.
2. Heat the remaining butter in a heavy skillet, then sauté the onion and bell pepper for 3-4 minutes or until soft. Remove the onion and bell pepper and place them into a separate dish. Set aside. Place the skillet back onto the stove for later use.
3. Crack the eggs into a large mixing bowl. Add in the milk, Creole seasoning, chopped spinach, and sautéed onion and bell pepper. Whisk until all is well incorporated. Pour the egg mixture into the greased casserole dish and place it into the preheated oven.
4. Bake the eggs for 12-14 minutes or until the eggs are just set in the middle. Remove from the oven and allow them to cool. Once cooled, cut the eggs into 6 square pieces.
5. While the eggs are cooling, heat the skillet over medium-high heat and cook the turkey sausage patties for 3-4 minutes per side or until heated through. Remove the sausage patties and place them onto a plate. Set aside.
6. To assemble, slice the bagels in half. Place a slice of the eggs on the bottom half of the bagel, followed by a sausage patty and then pepper jack cheese. Place the top half of the bagel on top, and wrap the breakfast sandwich with plastic wrap or parchment paper. Continue these steps with the remaining ingredients to make 6 sandwiches. Place the wrapped-up breakfast sandwiches in a large freezer bag and freeze for up to 1 month.
NOW
Since 1976, LASM has been located in the former train depot built by Yazoo and Mississippi Valley
ARTS AND MUSIC EVENTS
Just the TICKET
OVERLOOKING
THE MISSISSIPPI River, the historic train station housing the Louisiana Art & Science Museum turns 100 this year.
Built in 1925, the Yazoo and Mississippi Valley Railroad Co. depot served as a passenger hub along the route from Memphis to New Orleans until the 1960s. Today, the red-bricked building still welcomes more than 60,000 visitors each year, including 22,000 students exploring the museum.
LASM was founded as the Baton Rouge Art and Science Center in 1962. It first opened in the basement of Louisiana’s Old State Capitol and later moved across River Road into the Yazoo and Mississippi Valley Railroad Co. building in 1976.
LASM is now home to more than 4,000 artifacts and sculptures from around the world. Its collection
THEN
MOLLY TAYLOR
One of Baton Rouge’s most iconic landmarks along River Road celebrates a big milestone BY HOLLY DUCHMANN // PHOTOS BY SEAN GASSER
Railroad Co.
The former passenger-rail station was built in 1925 by Yazoo and Mississippi Valley Railroad Co.
new
LASM’s Ancient Egypt Gallery showcases the Ptolemaic period from 323 B.C. to 30 B.C.
BIRTHDAY CARDS
As 225 celebrates its 20th anniversary year, we’ll also be spotlighting other organizations and businesses celebrating milestones in 2025.
includes paintings from the 1700s to the present, as well as a selection of Native American baskets. It also holds one of the largest collections of sculptures by Croatian artist Ivan Meštrović and a 300 B.C. mummy resting in a reconstructed Ptolemaic-era tomb.
To honor the centennial anniversary of the building, the museum is hosting a celebration of transportation this year, entitled “Crossroads & Connections: A Century of the Railroad in Baton Rouge,” with exhibits and events focused on the railroad.
Karen Soniat, LASM’s executive director, says there will be models on display from local collectors as well as a hands-on gallery called “STEAM in Motion” allowing visitors to examine transportationinspired items.
This summer, LASM opened its “Threads of Evolution” exhibit detailing Queen of Sparkles founder Jamie Glas Odom’s journey from engineer to designer, on view through Nov. 9.
The
Queen of Sparkles-themed “Threads of Evolution” exhibit
CONVERSATION PIECES
Fun facts about LASM
• The museum spans 77,000 square feet across 2 acres along the Mississippi River.
• Raising Cane’s and the Todd Graves family loaned a 65-million-year-old Triceratops skull, nicknamed Jason, to the museum. It went on view in 2016.
• Mike the Tiger I arrived in Baton Rouge through the train station on Oct. 21, 1936.
As part of the celebration, LASM is collecting memories from those who recall the train station’s early days—including the story of the first female worker at the Illinois Central Railroad, who volunteered at the depot before being hired.
The gala celebration will include a 1920s-inspired outfit designed by Odom.
The look will honor LASM’s historic train station home, which was named to the National Register of Historic Places in the 1990s.
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In November, the museum will spotlight its first director, Adalié Brent, who designed the stained glass fixtures in its auditorium. Her pieces can be found scattered throughout the community, but LASM also has six on display.
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“We’re going to harken back to our roots,” says Soniat, who took the helm in 2024. “We’re bringing back our cookbook in 2026, and we’ll have beautiful art on display and hands-on opportunities for students. We’re excited about it.” lasm.org
LASM’s annual gala will feature a 1920s casino theme—”Puttin’ on the Ritz”— to celebrate the train station’s 100th anniversary. Patrons can also peek at the “Threads of Evolution” exhibit detailing Queen of Sparkles founder Jamie Glas Odom’s journey from engineer to designer.
The museum’s first director, Adalié Brent, designed the stained glass fixtures in the auditorium named in her honor.
Playing with ‘Emotions’
Molly Taylor returns with confessional, self-produced new album
By Jeffrey Roedel
OVER A MEDITATIVE, buzzing guitar riff, Molly Taylor’s voice is as raspyedged heavy as it is vulnerable.
“I’m just trying to breathe, can I have some peace, with all of these emotions?” she sings on the title track of her album, Emotions, which dropped in mid-August.
The song opens with the admission that Taylor went to the “dark side.” What follows is a confessional clutch of 13 tracks filled with acoustic folk, blues and country-influenced stories tracing the challenges and triumphs of her life. “This feels like being reborn,” she says.
steep but necessary—and thrilling.
Last summer’s early recording attempts using software from Baton Rouge-based PreSonus were like learning a new video game.
“I wanted to move forward in life by making this myself,” Taylor says.
“You record some things that turn out OK, and you start to feel like a little kid, like you got to level two, and that is such a fun feeling. ... Everything in the album is truly me in music form.’”
I go to sleep. I’m really putting all I have into it when I can, and I’m better at that now because I’m a parent.”
The former Baton Rougean, now based in the Covington area, is known for her music and Beneath the Bark jewelry line.
go of the idea of something that was never yours,’” Taylor says.
Discarding her filter has never been a challenge for the artist, who was singing in school plays and writing songs at age 11. But motherhood and the end of her marriage have colored her work with an introspective voice and a renewed purpose.
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The former Baton Rougean and founding designer of the Beneath the Bark jewelry line now lives with her young son in the Covington area, where she performed, mixed and mastered every instrument and vocal for the album. The learning curve was
“I don’t take time for granted anymore,” Taylor says. “The days my son is with his dad, I’m up early working on my art until the second
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That commitment has produced a set of soul-searching lyrics that pivot strongest to personal growth on “Losing Something You Never Had,” a woozy, waltzing ballad with thick double-tracked vocals and a bouncing electric keyboard riff recalling Figure 8-era Elliott Smith. “It’s too late—it’s too late, baby,” she sings in the song’s bittersweet refrain.
“That song is saying, ‘You’re not losing something. You’re just letting
Finishing an album in just under a year could cause some songwriters to need a break, but Emotions invigorated Taylor. Now, she’s busy writing and planning a fall tour.
“The fire was relit,” she says. “You go through a sad time in your life, then you realize you can turn around and channel that energy into art. Making this album felt like I just wanted to go running, like I wanted to hear that gunshot and take off as fast as I can go.” mollytaylormusic.com
Compiled by Olivia Deffes
George Rodrigue, “Watchdog,” 19811984. Oil on canvas. Collection of Randy Morris / George Godfrey Rodrigue Jr. Family Trust
Opening Sept. 4
Feast your eyes on a brand-new exhibit at the LSU Museum of Art, on display through Jan. 4, 2026. “A Bayou State of Mind” features the work of artists who share their personal experiences with Louisiana. The pieces will showcase the state’s rich culture, history, landscape and essence. lsumoa.org
Sept. 4-7, 11 + 12
Ascension Community Theatre takes on a Southern classic tale with its production of Steel Magnolias. The Louisiana-set story will come to life onstage with banter and plenty of teasing amongst its beloved characters like Truvy Jones and Ouiser Boudreaux. actgonzales.org
Sept. 6
Follow the call of the disco ball to Chelsea’s Live for the return of the traveling DJ experience, Gimme Gimme Disco. Groove along to hits by ABBA, Donna Summer, KC and the Sunshine Band and more. chelseaslive.com
Sept. 11, 18 + 25
Set up your lawn chairs and get ready for outdoor fall concerts at Perkins Rowe. The Rock N Rowe series is back with artists like Peyton Falgoust Band, Mike Broussard & Night Train, and The Remnants. perkinsrowe.com
Sept. 18
New Orleans band Dumpstaphunk is set to take the stage at Manship Theatre with its funk-fusion sound. With the use of trumpets, drums, trombones, guitars and vocals, the band has dominated its own shows as well as opening sets for acts like The Rolling Stones. manshiptheatre.org
Sept. 30
Ya like jazz? Then, come support student musicians at the LSU Jazz Showcase. This concert features a packed lineup of performances by the LSU Jazz Ensemble, Jazz Lab Band and chamber groups. lsucmda-internet.choicecrm.net
September
Compiled by Olivia Deffes
ALSO THIS MONTH
SEPT. 1
Got a need for speed? Head to the Main Library at Goodwood for the 9th annual Capital City Car Show. Browse a selection of vintage and modern cars while mingling with fellow automobile lovers. capitalcitycarshowbr.com
SEPT. 7
LISTEN TO LAINEY
Lainey Wilson is keeping country cool on her latest tour with shows in her home state. Dust off your cowboy hats, throw on a pair of bell-bottoms and head to the Raising Cane’s River Center Arena to hear this singer-songwriter belt out hits like “Heart Like A Truck,” “Watermelon Moonshine” and more. raisingcanesrivercenter.com 6 GAME DAY
Follow the roars erupting from Tiger Stadium and A.W. Mumford Stadium to see the LSU Tigers and Southern University Jaguars take on opponents in their first home games of the season. Gather your tailgating gear and head to these local college campuses for an evening of spectating and fandom. lsusports.net and gojagsports.com
FARM TO TABLE
BREADA’s Farm Fête returns with craft cocktails, bites from local chefs, a silent auction, raffles and activities at Main Street Market. Food and drink items are locally sourced and inspired by the Red Stick Farmers Market. Funds from the event go toward BREADA and its outreach programs. breada.org 11+12
SIPPITY-ZOO-DAH
Quench your thirst at BREC’s Baton Rouge Zoo’s Brew at the Zoo event. Stroll around the zoo after hours while sampling a variety of beers. After filling your glass, get in on food tastings, live music and other wild activities. brzoobrew.org
Embrace autumn a little early at the Louisiana Old Governor’s Mansion’s Fall into History event. Held during September’s First Free Sunday, this celebration will feature food trucks, live music in the rose garden and vendors. laogm.org
SEPT. 13 + 14
Celebrate Henry Turner Jr. Day at A Taste of the Deep South Festival at the Main Library at Goodwood. Expect music, dancing, food and films that showcase the importance of multiethnic groups in society. htjday.com
SEPT. 20
Follow the calls to the LSU AgCenter Botanic Gardens for Birding at Burden. Grab your binoculars and head out early to spot common species and resident migratory songbirds. lsuagcenter.com
MORE EVENTS
Subscribe to our newsletter 225 Daily for our twice-weekly roundups of events. 225batonrouge. com/225daily
NEW ORLEANS
SEPT. 7: New Orleans Saints vs. Arizona Cardinals, neworleanssaints.com
SEPT. 23: Hozier at the Smoothie King Center, smoothiekingcenter.com
SEPT. 25-28: International Arts Festival NOLA, iafnola.com
ACADIANA
SEPT. 11: Luke Bryan at the Cajundome, cajundome.com
SEPT. 21: Louisiana Okra, Music & Arts Festival, Find it on Facebook
A CENTRAL-BASED baker’s cookie designs have gone viral around the country
Aleah Azar’s brand, Sweet Suga Lips, celebrated its five-year anniversary in May— and has gained quite a following on TikTok, where her baking content has amassed 30,000 followers.
The 27-year-old sells custom sugar cookies, chocolate chip cookies, cookie cakes and even fun extras like chocolate pretzel rods from her website, where customers can specify what they have in mind for their cookie orders.
The licensed cottage baker loves to use fun, vibrant colors for her royal icing designs. She pipes her images by hand and also uses a printer and projector to help perfect some of the finer details, like logos and faces.
On average, Azar makes and sells around 20-30 dozen cookies a week, with her biggest week maxing out at 47 dozen. She says a lot of her clients come from New Orleans or even out of state, discovering her on social media. And through making cookies for businesses like Fred’s in Tigerland, she’s served celebrities like Shaquille O’Neal, Dave Portnoy and DJ Xandra.
Azar finds motivation from her customers. She loves to be a part of people’s parties, but she’s also seen some of her clients through their graduations, engagement announcements, weddings, baby showers and birthdays over the years.
“I get to grow up with them through cookies,” she says. sweetsugalips.com
–GRACELYN FARRAR
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OCTOBER 29TH
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JOIN US AS 225 CELEBRATES 20 YEARS OF HIGHLIGHTING THE CULTURE, CUISINE AND COMMUNITY THAT MAKE BATON ROUGE ICONIC.
A lot of people don’t know where to start or might be afraid of surgery. My experience has been exceptional.”
— CECILIA GAYLE, PATIENT
A back injury can trigger pain throughout the body. For Cecilia, a landscape architect who was packing to move from Tampa to Baton Rouge, a simple lift — followed by a ten-hour drive — left her with excruciating pain in her legs and down to her toes.
Fortunately, Cecilia’s son urged her to call The Spine Center of Louisiana, where Dr. Chambliss Harrod had treated him five years earlier. Within days, she was scheduled for minimally invasive outpatient surgery to relieve her herniated disc pain — and the results have been life-changing.
