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LETTER FROM THE PUBLISHER • Publisher/Owner Joan Broussard • Assistant to the Publisher Sylvia Broussard • Editor Joelle Polisky • Art Director Ann Reh • Ad Designer Mandie David Kiddy • Photographer Kelly Morvant • Writers Jean Allen Helen Balensiefen Bow Scott Brazda Lee Ann Broussard Joey Dupuis Jacque Fruge’ Taylor Geiger Lisa Hanchey Debbey Ryan Tonya LaCoste Trcalek Jay Walker • Contact us 337-501-5626 joan@roux.vip •

ROUX

THE STORY BEHIND THE NAME…

oux is a foundation, a bold ingredient on its own. When layered with other flavors and spices, it becomes a prize-winning dish that undeniably screams Louisiana. After spending my career in lifestyle publishing, I wanted to offer ROUX to Louisiana as a tribute to my own foundation. In Louisiana, we celebrate life like no other. We are famous both near and abroad for our unique interpretation of the music and cuisine of our French, Acadian, and Creole ancestors. The different spices of a melting pot of cultures boils down Faye and Joan Broussard to a delicious stew of hard-working and hard-playing people who celebrate life to the fullest. ROUX is more than a magazine. It is owned and operated by proud Louisiana natives. As we see it, it is our mission to bring our readers the absolute best of what Louisiana has to offer. People come here from every corner of the globe to be immersed in our contagious energy. To dance our two-step. To hear our zydeco. To sip our sweet tea. To witness and join us in letting the good times roll. ROUX is for those who dare to live in the moment and anyone who loves the food, music, culture, hunting, fishing, and joie de vivre of the great state of Louisiana. We humbly submit this issue to you, the reader, and we hope you enjoy our coverage of the past, present and future of this beautiful place we call home. This issue is dedicated to my mom. From Ville Platte, Louisiana, this woman was quite a show. She was the baton twirler that led the parades and did flips. She was the jitterbug queen. Mom was not able to have children, so she and dad adopted three. How lucky we were! She took care of children. Her profession was child support enforcement officer. She was also a Ragin’ Cajuns superfan and followed the team everywhere. She flew with them, but she would also drive to New York by herself not to miss a game. She used to get so excited before she went on a trip. I would come over for her to do a fashion show of what she was going to wear each day. Her cooking was so delicious, that all the neighborhood kids came to eat at our house. Mom always took me and my friends camping at Chicot State Park and Destin every summer. My funniest travel memory is when I was 5 years old, and we got busted in Customs going to Venezuela, trying to sneak in boudin that she wanted to give to her brother. My favorite last memory is when Sylvia and I took her to a Frank Sinatra tribute concert — second row seats and worth it. The performer zoned in on Mom, because she was singing every word and clapping and kicking her legs to “New York, New York.” He had fun with her the whole night, and she became part of the show. Now, when I miss her, I put on Frank Sinatra and smile. I love you, Mom. Thanks for all you taught us and for loving us so much. Merci beaucoup,

Joan Broussard joan@roux.vip

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CONTENTS SPRING 2022

CULTURE 9 The Power of Pepper Sauce A Dash or Two of Tabasco’s Avery Island Origins 14 Schilling Distributing Reluctant Origin of ‘The King of Beers’ MUSIC 45 Skye Isaac is Swanky, Cool and Oh so Fiya Triple-threat Lafayette native of American Idol fame is taking L.A. by storm 48 The Rouge Krewe Sought-after party band gels musically, with experiential extras for its dancing fans 52 “Call Me a Doctor” Created a Hit for the Blue-Haired Wonder Now enjoying radio play, singer-songwriter Sarah Russo has more musical surprises up her sleeve

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(Photo courtesy of Kelly Morvant Photography LLC)

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FOOD & DRINK

MARDI GRAS

UPROUXTED

24 Chef With a Mission: iMonelli’s Brian Blanchard Serving everyone from celebrities to evacuees

57 Mardi Gras 2022

74 Cajun-inspired flavors in Houston Eunice native creates dishes anchored in his hometown roots with international flourish

28 Walter Jr. Acclaimed guitarist returns to iMonelli’s 31 Cooking Up Smiles Timmy Credeur and the great tradition of Louisiana cooking 33 Grillin’ with the Guru See what everyone’s talking about 35 Louisiana-Style Home Cooking in Youngsville KK’S Café serves up fantastic dishes in a casual, family-friendly environment

78 From New Iberia Busboy to Google Grand Openings Local chef moves north for exciting management role 64 TRAVEL 64 Virgin Hotel New Orleans has Landed The latest, stylish addition to the Virgin Hotel’s group has a new home in the Warehouse District 70 Avon Calling … Culinary and outdoor adventures await in Avon, Colo., and its Westin Riverfront Resort & Spa

ARTS 80 Angie Vincent and the Mardi Gras Musketeers

37 Don’s Seafood Fourth generation continues Don’s Seafood tradition 40 Corner Bar Continues to Thrive Surviving the pandemic to come back stronger than ever

ON THE COVER

iMonelli Soft Shell Crab, page 24. Photo courtesy of Kelly Morvant Photography LLC

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X U A E G ! S N U J A C RS 28 YEA CARE TAKING NTS! E I L C F O

M A R I U S

H A Y D E L ,

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S E N I O R C A R E E R A G E N T 3 3 7 - 2 3 5 - 5 8 7 3 E X T 1 0 4 M H A Y D E L @ S F B C I C . C O M L A F A Y E T T E , L O U I S I A N A

CULTURE

The Power of Pepper Sauce A DASH OR TWO OF TABASCO’S AVERY ISLAND ORIGINS By Scott Brazda

oday, we produce about 750,000 bottles a day.” The speed with which the company historian tossed out that number is proof that Shane Bernard knows his Tabasco … past and present. “And that’s the red sauce, the classic red Tabasco sauce.”

Edmund McIllhenny (Photo courtesy of McIllhenny Company)

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CULTURE “Today, we produce about 750,000 bottles a day.” The speed with which the company historian tossed out that number is proof that Shane Bernard knows his Tabasco … past and present. “And that’s the red sauce, the classic red Tabasco sauce.” But the red sauce’s origins came, not from a farmer, not from a chef, but rather from a banker from the eastern United States. “Edmund McIlhenny was born in Maryland, came to Louisiana in 1840 as a bookkeeper and, based in New Orleans, soon became an independent banker who bought five branches of the Bank of Louisiana,” says Bernard. “He had a very puritanical work ethic, woke up before dawn every day and was a very kind, thoughtful man even though he was quite successful in the financial world.” In June of 1859, McIlhenny married Mary Eliza Avery, a union that would play a key role in the start of an empire. But I digress, because starting an empire wasn’t part of the plan — the impetus was love, and the goal was starting a family. Cue a life-changing event that changed the course of history in the United States: The Civil War. McIlhenny fled with his in-laws to Texas and worked for a time as a civilian employee for the Confederacy. When the “War Between the States” ended in 1865 however, there was no returning to his banking career. The Southern economy had been decimated and was left in shambles, offering few opportunities for a 50 year-old businessman. Edmund McIlhenny was left completely dependent on the Avery family From left to right: Tabasco bottles; Tabasco products circa 1905; Red Pepper Mash (Photos courtesy of McIlhenny Company)

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and living at the place that bore their name, Avery Island. “After the Civil War, the area was ruined and neglected in many areas up and down Teche, then came flood, blights, pests, yellow fever. It was not a good time in the area,” explains Bernard. Avery Island had been a sugar plantation, and when the sugar price fell, it was hard on everyone. “When things got more and more desperate, Edmund was looking for something to do, some way to help out, to put something on the family table,” explains Bernard, “He started tending the family garden, and one day he had this weird idea.” “Why don’t I make a pepper sauce and sell it?” To be accurate, admits Bernard, McIlhenny’s initial goal was, in some small way, to somehow be part of the solution in keeping the family going. “Peppers with salt and vinegar. But since they won’t preserve as a whole, it needs to be mashed, and that was really the recipe. Mashed peppers, salt and vinegar.” Then came an idea to take his concoction, his pepper sauce, out to the public. The sauce was made available to a few grocers in New Orleans, Galveston and New Iberia, “… and it kind of spread from there.” Interesting sidenote: McIhenny also sold the product at a few pharmacies, too. “I’m not sure why he sold it here,” ponders Bernard. “We do know that one Opelousas pharmacist advertised the sauce as an ‘aperient’ or laxative. We have nothing in our archives to suggest why, and apparently the pharmacist made that claim all on his own.”

Pepper fields on Avery Island (Photo courtesy of McIllhenny Company)

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CULTURE Now, about the name Tabasco … “The first reference Edmund ever made in any correspondence about a sauce came in 1868,” says Bernard. “The company actually dates it from January of that year with Edmund already calling it ‘Tabasco Sauce.’” Now, there was a hot minute, or a few months’ worth of time actually, that McIlhenny called it Petite Anse Sauce (meaning “little cove,” thus naming it after Avery Island). “But his father-in-law didn’t like the sauce being named after the island. So Edmund changed it back to Tabasco after just a few months, and it’s been that ever since.” That still doesn’t explain why McIlhenny called his product Tabasco, and Bernard doesn’t have a hard-and-clear answer, only a bit of conjecture and possibilities. “Tabasco was the name of both a state and town in Mexico, and there was a lot of trade involving lots of spice coming through the Port of New Orleans. I think Edmund knew people who already associated the name with spice, so that may be why he picked that as the name.” Let’s jump back to the aforementioned health claims, made by the Opelousas pharmacist in Tabasco’s early days. In advertisements of the late 1930s, although not mentioning the sauce’s laxative qualities, Bernard tells us the company did suggest on its shipping boxes that Tabasco “actually stimulates digestion” and “helps with migraines.” “But when the Pure Food and Drug Act really started to take hold, we stopped making both of those claims,” says Bernard. “The only aspect of that we touch on these days is that Tabasco is lowcarb, low-salt and good for people on restricted diets.” Contrary to popular belief, Tabasco wasn’t an overnight success. Back with its arrival in France in 1873, and in England shortly thereafter, the sauce of peppers began to take off overseas. “We started to trademark the product in the 1890s, and with France, Australia and other countries coming on board, Tabasco began to gradually expand.” That takes us only to the late 1800s. And while the following chapters of the Tabasco story are for another time, whatever steps were taken must have been the right ones … as we recall Shane Bernard’s words at the beginning of this story: “Today, we produce about 750,000 bottles a day.” R

Early Tabasco bottle (Photos courtesy of McIlhenny Company)

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CULTURE

Schilling Distributing RELUCTANT ORIGIN OF ‘THE KING OF BEERS’ By Scott Brazda

am not selling beer!” And had Herbert Schilling honored that proclamation he made back in 1949, what has since come to pass … might never have happened. “My father,” begins his son, Herbert Schilling II, “came here from Shreveport in the 1920s. Neither he nor my uncle had the wherewithal to pay to travel, and they actually hopped a train, basically like hobos, to come to Lafayette to play baseball.” “To play baseball.” That doesn’t exactly lend itself to “starting a Budweiser beer distributorship,” now does it? Schilling did play baseball and even became part owner of the Lafayette White Sox in 1933. But a year before, Schilling made a purchase. “This place you’re sitting on, 2901 Moss Street. And he didn’t buy the land because of I-10 and I-49, like so many do today. You’ve got to remember, there was no interstate system when my father bought the property,” said Schilling. “No, that purchase was about having a place for horses, Tennessee Walking horses, American Saddle horses, Shetland ponies, and even some Angus cattle.” Still, nothing about what would later become an iconic beer distributorship. But hold on — the pieces will soon come together. “So, my father joins the Navy and goes off to World War II,” continues Herbert Schilling II, “and when he comes back, he’s decided baseball isn’t for him anymore. He starts a Nash car dealership, and the Nash cars failed. He had nothing to do.” Then, Schilling met a gentleman who also had an affinity for horses named Sidney Mouton, who happened to be the state manager for Anheuser-Busch Brewery. Mouton, it turned out, had someone he wanted Schilling to meet. “August Busch wanted to change the way his beer was being represented in Louisiana by a New Orleans company, and he wanted to go with independent contractors,” says Schilling. In 1949, he took his railroad car from St. Louis to Baton Rouge, rented the top floor of the Capitol House, and began interviewing people. “Go meet Mr. Busch,” suggested Mouton. “It’s a great company with a great future, and I think you’ll get along.” That would be an understatement. Schilling made what was then a 4 ½ hour drive from Lafayette to Baton Rouge, and there was an almost instant rapport. The Anheuser-Busch owner and reluctant interviewee talked Clydesdale horses, St. Louis Cardinals baseball (then owned by Anheuser-Busch), farms, and eventually, Schilling was offered a job — one he hesitantly accepted. “Let me make this clear,” explains Schilling. “As much as he liked Mr. Busch, my father started the company in 1950, not because he was a ‘beer’ man, but because … he had nothing to do.” He started relatively small, with Lafayette and six parishes. But one thing’s for sure: Herbert Schilling was no longer bored. He bought a railroad-access warehouse on Monroe Street off Simcoe, then moved to a larger facility on Stewart Street. Schilling had his work cut out for him. Budweiser, it seems, was not the number one beer in the world. “We had Jax, Regal, Falstaff, and of course, Schlitz — especially Schlitz to deal with,” recalls Herbert II. “And as I got much more involved in the company in the early 1970s. I

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wanted nothing more than to kick Schlitz’s ass!” There were other hurdles to being the best, culturally, as well. Even though his father had been in Acadiana for 20 years at that point, Anheuser-Busch’s flagship beer didn’t immediately catch on around Lafayette. “And it gets better. We open up January 1, 1950, and about eight months into it, my father calls Sidney and says, ‘People can’t pronounce ‘Budweiser.’ I can’t even get them to say it correctly!’” “And yes, again, my father said, ‘I can’t make a living doing this!’” But Sidney Mouton worked his magic once more and convinced Schilling to stay the course. For a number of years, Schilling Distributing was linked to railroad distribution, and being close to the tracks was vital to success, to receive the beer. “One of my first jobs,” recalls Herb II, “was waiting for our guys to take a carload of beer, take these large rollers, and try to roll the beer to where you had room to stack it. A car would come, and I had to make sure it didn’t fall off the curb. I wasn’t big enough to take a whole case, because back then, a case was 48 cans of steel and oh, was it heavy!” By the late 1960s, the Budweiser–Schlitz battle began to wane. “Schlitz was trying to take over, even separate itself from the pack, but they couldn’t produce enough beer,” says Schilling. “They hadn’t built the breweries or expanded like we had, so instead of being patient and building another brewery, somebody at Schlitz, in their infinite wisdom, came up with a way to change the brewing process — to shorten it from 45 days to seven days. Their board members liked it and said it worked, but there was one thing Schlitz hadn’t counted on.” “The beer-drinking public noticed the difference and didn’t

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CULTURE like the new product a bit,” he adds. “So, Schlitz goes from almost being number one to, 10 years later, being out of business.” “That’s what greed gets you.” Schilling Distributing never looked back, moving from a third location on Refinery Street (the current United Way of Acadiana complex near the Evangeline Thruway) and then, in 2003, setting up shop with a 152,350 square-foot complex on that Moss Street farming property Herbert, Sr., had purchased those many years ago. “My father died in 1981, so he never got to see us make this move,” says Schilling. “But with the move, from relying on trains to building a fleet of trucks, this was the right thing to do. And we couldn’t be happier.” There are no regrets either, he says. “No company is perfect, and I look at every little stumble as a learning opportunity. We take it, we look at it, we try not to repeat what went wrong, and those moments have helped us move forward.” There’s been another development over the years, as the third generation of Schillings has gotten more involved. “I think that for a father and child to have a good business relationship, you’ve got to keep the ‘father-and-child’ thing there,” smiles Herbert, Jr.’s son Buddy, now the company’s president. “But once you get here, it’s business. Dad and I both realize that, and I think that’s the biggest key to our ongoing success over the years.” 71 years in business. 140 employees with a collective 1,600 years of service at Schilling Distributing. “Buddy will do fine, and I’m sure he’ll handle what has to be done with sales, growth and acquisitions,” concludes Herbert II. “Management communicates, exchanges ideas, and we’re ready for what comes next.” “And being able to have seen all of this develop, from that first building to where we are now, that makes our success, right here in the place I call home, extra-special.” R

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FOOD & drink

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FOOD

Chef With a Mission: iMonelli Brian Blanchard SERVING EVERYONE FROM CELEBRITIES TO EVACUEES By Lisa Hanchey

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FOOD STAR-STUDDED CHEF

The sense of helping people — it’s addictive. When people are appreciative and thankful, it just makes you want to do more. The feeling is so good that you just want to do more. — Brian Blanchard

Working his way up from dishwasher to restaurant owner at iMonelli, award-winning Chef Brian Blanchard has served up authentic Italian cuisine and Cajun specialties to loyal Acadiana customers for over 30 years. Along the way, he drew national attention as one of the Washington DC Mardi Gras Ball’s chefs for the Louisiana Live party, cooking crepes and crab cakes for senators, congressmen and other politicos. That led to private dinners at exclusive duck camps, where he cooked for former Vice President Dick Cheney and rock star Ted Nugent. “They were blown away,” Blanchard says. “We do all kinds of things for them — crawfish etouffée, fried fish — they go crazy over it. I absolutely get comments thanking us.” During Louisiana’s film industry boom, Chef Blanchard catered to the stars, including actors Barbara Hershey, Dennis Quaid and Kathleen Turner. He met Turner while he was cooking on a movie set. “She said, ‘Where is that guy that was serving this?’” he recalls. “She came with some people looking for me.” After chatting for a while, Turner announced, “I’m coming to your restaurant!” And she did, bringing a celebrity group including Quaid. “She came in here and acted like we were best friends,” Blanchard recalls fondly. When singer and actor Frankie Avalon was performing in the area, he dined regularly at iMonelli, preferring his Italian cuisine with a Cajun flair. “Oh, they love it,” Blanchard says. “They thoroughly enjoy it.” SERVING IN TIMES OF NEED

Opposite clockwise: The Floyd (Photo courtesy of Kelly Morvant Photography LLC); Chef Brian Blanchard at iMonelli (Photo courtesy of Lisa Hanchey); Snickers cheesecake (Photo courtesy of Eve Leger); Brian Blanchard with Ted Nugent (Photo courtesy of iMonelli)

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But Blanchard also has a charitable side. When the 2016 floods devastated the Acadiana area, Blanchard made po-boys for thousands of affected residents. A local philanthropist got word of his efforts and offered to pay Blanchard’s costs to donate even more, feeding over 5,000 families. “We provide good food, good service,” he says. “I take care of them.” Word got out about his delicious, highquality disaster-relief meals, leading to companies’ hiring Blanchard to provide food for utility workers, first responders and other

essential employees. After Hurricane Ida, Blanchard served 150 meals daily in Grand Isle to the Army National Guard, Louisiana Department of Wildlife and Fisheries and local fire and police departments. Last year, following back-to-back Hurricanes Laura and Delta, Blanchard’s staff served 800 workers at just one site in Lake Charles, bouncing between other locations in DeQuincy and Sulphur. At one point after Hurricane Laura, Blanchard slept in his truck for 25 nights. “When people ask me why I’m the guy out here on these sites, I say, ‘Because I like it, it’s fun,’” he says. “I like the challenge. I like the thought of going to a new site and trying to figure out how we’re going to set it up, how we’re going to make it happen. I always find a way. It’s pretty cool.” All that work takes lots of coordination. For jobs in Texas, he rented a refrigerated 18-wheeler to use for site relief. He also provides a cook trailer, ice trailer, tents and generators. His staff sleeps in a unit similar to those used offshore. “I have my main people there, and then people rotating in and out,” he says. One of his integral players is cousin Todd Blanchard, a retired engineer who helps him coordinate complicated relief projects. “You have to be organized and have good staff to be able to do it,” Blanchard explains. Despite all the hard work, Blanchard enjoys helping Louisiana’s displaced residents and out-of-town workers. “For me it’s enjoyable, figuring it all out, making the pieces of the puzzle work,” he explains. “Every day is a different day, and there are different things to deal with, and we do. The sense of helping people — it’s addictive. When people are appreciative and thankful, it just makes you want to do more. The feeling is so good that you just want to do more.” WORK–LIFE BALANCE

Besides iMonelli, Blanchard also owns River Oaks catering and event center, and Café JoJo’s (named for his mom) in his hometown of Morgan City, NicoBella (named after his son Nicholas and daughter Isabella), and Bay City Bistro. For him, work is fun. “I could do this every day, it’s who I am,” he says. “I don’t dread coming to work. It’s what I do, and it never gets old.” R

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Photo courtesy of Travis Gauthier

iMonelli Hidden Gem

WALTER JR, ACCLAIMED GUITARIST RETURNS TO IMONELLI By Lisa Hanchey

usician Walter Jr. makes his triumphant return to the stage at iMonelli Jazz Room. A true renaissance man, the acclaimed guitarist/singer/songwriter recently celebrated his 50th year as an impressive blues and jazz artist — all while holding highlevel theological degrees and certifications. His extraordinary talent was recognized when he was named an Honorary Member of the Louisiana Blues Hall of Fame. Walter Jr.’s unique sounds come from his customdesigned Benedetto seven-string arch-top instrument. The additional, extra low string allows him to play moving bass lines along with chords and melodic riffs. Combined with his smoky, soulful vocals and original South Louisiana repertoire, Walter Jr.’s incredible fusion is both artistically unique and mesmerizing. The Acadiana native has performed and recorded with renowned artists including Johnny Sandlin, Bonnie Bramlett, Sonny Landreth, Clarence “Gatemouth” Brown, members of the Allman Brothers, the Swampers and the Muscle Shoals Horns. Soon, Walter will appear in an upcoming documentary 28

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on close friend and songwriting mentor, Bobby Charles. But to really understand this passionate artist, you must appreciate his spiritual side. Walter Jr. started playing guitar at age 16 while attending the Immaculata Seminary in Lafayette. After completing his undergraduate degree in philosophy at the University of Louisiana, he earned a master of pastoral studies degree from the Loyola Institute for Ministry. Today, he presents sacred concerts, labyrinth walks and contemplative services as a United Methodist certified lay minister, with professional certifications in Spiritual Formation and Direction. In his studio, he teaches guitar as a soulful journey to pupils ranging from ages 7 to 70. Walter Jr.’s instructive essence comes alive in his published method book, “The Spirit of Musical Expression.” Currently, he is creating the second volume, “The Spirit of Musical Illumination.” Join Walter Jr. every Friday at 8 p.m. in iMonelli Jazz Room for an intimate evening of fine dining and music, including a mix of jazz standards, The Great American Songbook, blues and original compositions from his seven albums. For more information on Walter Jr., visit walterjr.com. R

520 East Kaliste Saloom Road Lafayette Louisiana (337) 593-8866 | riveroakscaters.com

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FOOD Shrimp Fried Rice INGREDIENTS (1 lb) Large shrimp, cleaned and peeled (½ cup) Onion, chopped (½ cup) Celery (2 tbsp) Garlic, chopped (1 cup) Carrots, diced (1 cup) Sweet peas (1) Red bell pepper, chopped (¼ cup) Olive oil (½ to 1 cup) Soy sauce (1 tbsp) Red pepper (3 cups) Cooked rice (½ cup) Green onions, chopped

Cooking Up Smiles TIMMY CREDEUR AND THE GREAT TRADITION OF LOUISIANA COOKING By Jean Allen

hat I’d enjoy most is sending out the food and seeing the customer’s face,” Credeur reminisces. “I just love to make people smile with food. That’s pretty much it. And I’ve succeeded because I get to do it every day.” When asked what it is he enjoys cooking most, Credeur hardly takes a moment to think. “Gumbo,” he replies immediately. “It definitely has to be making gumbo.” Following last issue’s delicious gumbo recipe reveal, Credeur has done it again with his amazing, easy-to-make shrimp fried rice recipe. Make sure to save a plate for friends and family — oh, and per an unwritten rule of Credeur’s recipe, add a little love. ROUX Magazine is honored to have Louisiana cooking legend Timmy Credeur as our in-house chef. Credeur grew up working alongside his mother who cooked and bussed tables at Don’s Seafood and Steakhouse. He teamed up with Donny Landry II to open Don’s Seafood Hut. In 1975, they expanded their menu and moved to their current location on Johnston Street, with himself as chef and his mother as partner. In 1985, the mother-son duo opened a second New Orleans location. He remained there for a time before pursuing other restaurant ventures in Orlando, and then settled back home in Lafayette. Now retired, Timmy Credeur has spent the past 15 years working as a private caterer. R

INSTRUCTIONS: 1. In a large saucepan, add olive oil, onions, celery, diced carrots, sweet peas, peppers and garlic. 2. Sauté until limp, for about 20 minutes. 3. Season the peeled shrimp with red pepper and add to the pot on high heat. 4. Sauté the shrimp for about 5 minutes. 5. Add soy sauce (a little at a time) and stir well. 6. Add the 3 cups of cooked rice and green onions. 7. Stir well until thick. 8. Add additional soy sauce. 9. Serve and enjoy!

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“Fully prepared with the Trinity of Vegetables and a generous sprinkle of Slap Ya Mama Seasoning. Simply add meat and stock for the perfect gumbo, stew, gravy and so much more. Visit my website to see all of my simple and delicious recipes”

cindysalmostfamousroux

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www.cindysroux.com

FOOD Grilled tuna

The technique for great, grilled fish has two parts — dried, lightly oiled fish and a hot grill. That’s the big secret. Taking as much water off the surface of the flesh will allow the sugars to brown and create great grill marks. This is what releases the fish from the grill without sticking, while adding flavor. INSTRUCTIONS:

Just a couple of Gurus - Curt Guillory (R) and Keith Guidry (L). (Photo courtesy of Curt Guillory)

Grillin’ with the Guru SEE WHAT EVERYONE’S TALKING ABOUT

By Jacque Fruge’

eek after week, the grillin’ gurus, Keith Guidry and Curt Guillory, bring you their unique brand of delicious entertainment. See what all the buzz is about and get your weekly dose of cooking wisdom, straight from the gurus themselves: Mondays and Wednesdays at 6:30 p.m. or anytime online at kdcg.com and on their Facebook page at facebook.com/cajungrilling. THE GURUS

Besides being a regional sales manager for BBQGuys, Keith Guidry has a camp on the Texas side of Toledo Bend. If you can’t find Keith, you can bet your bottom dollar he’s chasing bass. He says bass meat is the freshwater equivalent of lump crab meat. What do you think? Disguised as a mild-mannered banker working for St. Landry Homestead by day, Curt Guillory is all guru when he’s not crunching numbers. Curt is always in pursuit of the perfect brown gravy, and he loves to cook in a black pot on his Cajun Grill. Give him a chuck roast and a couple of hours, then just watch the magic happen! LIGHT, DELICIOUS GRILLING

This recipe for grilled tuna all but guarantees perfect results. Just remember to get the freshest tuna available. The corn recipe is so good that you’ll go … well, you get this idea from the name. R

1. Pat fish pieces with paper towels until dry. 2. Lightly oil the fish. 3. Season with Louisiana Love. 4. Grill over a hot, hardwood fire for 2-3 minutes per side depending on thickness and desired doneness.

‘Corn That Makes You Crazy’

This is easily one of the best corn recipes we have cooked. Grilled corn, caramelized onions, garlic and seasoning all come together to make an incredible side dish that could easily be eaten as a main course … just drop in a few shrimp. INGREDIENTS:

4 ears of fresh corn (shucked and cleaned) Olive oil 2 tablespoons butter (unsalted) 1 medium onion (sliced) 3-4 cloves of fresh garlic (roughly chopped) Louisiana Love Seasoning to taste

METHOD:

1. Lightly oil ears of corn and grill over medium–high heat until browned. 2. Remove and let cool. 3. Lightly oil and season onions, sauté in heavy skillet until caramelized, and remove. 4. Cut kernels from corn into a medium pot with butter and place over medium–high heat. 5. Add onions, garlic, and season with Louisiana Love. 6. Cook until garlic is soft, 7-10 minutes. 7. Taste and adjust seasoning. 8. Stay hungry. ROUX

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337.769.4500 • LAFAYETTECOURTESY.COM 4750 JOHNSTON ST. LAFAYETTE, LA 70503

Doors open at 11:30 am and the Luncheon ends promptly at 1:00 pm Every 3rd Wednesday of every month (subject to change due to holidays)

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Wednesday, April 20, 2022 Wednesday, May 18, 2022 Wednesday, June 15, 2022 Wednesday, July 20, 2022 Wednesday, August 17, 2022 *Registration & Payments accepted on the website You can find each month’s link on the Lafayette Women’s Chamber Facebook Page Cost: Members - $26.00 |

(337) 366-0826 lafayettewomenschamber.org Info@LafayetteWomensChamber.org Facebook

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Lafayette Women’s Chamber of Commerce is a Non-Profit organization 501C6 Mailing address: 2851 Johnston Street, PMB 316, Lafayette, LA 70503

Non-members $35.00

**Sorry, no payments accepted at the door ***To be added to our email distribution list for invites each month, please send your name, company name, email address, and cell phone to info@LafayetteWomensChamber.org

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(Photos courtesy of KK’s Café)

Louisiana-Style Home Cooking in Youngsville KK’S CAFÉ SERVES UP FANTASTIC DISHES IN A CASUAL, FAMILYFRIENDLY ENVIRONMENT

By Joey Dupuis

s a foodie from way back who also loves Louisiana-style home cooking, I was excited to explore KK’s Café on an early Sunday morning to sample the breakfast offerings. Because “breakfast is the most important meal of the day, after all,” to quote KK’s website. I was greeted by its owners, Lee and Wendy Oubre. Lee and Wendy both started working in the restaurant business at the early ages of 14 and 15 years old. They began their careers working for renowned chef and restauranteur, Alex Patout. They met one another at ages 19 and 20 and

(Photo courtesy of Joey Dupuis)

married three months later. Lee and Wendy have continuously worked in the restaurant business their entire careers, including at such well-known restaurants as Bennigan’s, Pete’s, Don’s Hut, and Charley G’s. KK’s Café is the first restaurant that Lee and Wendy have independently owned and operated. They took over the restaurant location and name about two years ago. Along with their employees and family members, Lee and Wendy prepare and cook all the dishes. “We are excited about our first restaurant,” said Wendy. “We cook all our food from scratch. This is a family restaurant. We love the Youngsville community and have been accepted very well.” I decided to try the Monte Cristo Sandwich and the Biscuit Trio, which were both delicious! The Monte Cristo Sandwich was prepared with house-made French toast, ham, turkey, pepper jack cheese and Swiss cheese. It’s dusted with powdered sugar and served with a side of jam and an egg (optional). Wendy shared that the Biscuit Trio is the signature breakfast dish and a best-seller. It consists of three biscuits – one biscuit with homemade sausage gravy, another with chicken, and another with boudin. The portion sizes are generous to say the least, so make sure to bring your appetite! Visit KK’s Café to try their delicious food, serving up breakfast, lunch and dinner — with special menus for Sunday barbecue and cheesecake, with over a dozen delectable combinations to satisfy even the most discriminating cheesecake connoisseur. Hours of operation are Tuesday through Saturday, 8 a.m. until 8 p.m., and Sunday, 8 a.m. until 2 p.m. R ROUX

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With just under a year and a half in the real estate market under her belt, Carolyn has quickly become a multi-million-dollar producer recognized for her expertise & prowess in Acadiana's luxury market. Before becoming a realtor and Certified Luxury Home Marketing Specialist, Carolyn spent over 25 years working for several Fortune 500 pharmaceutical and medical device companies. This high-energy dynamo has transferred many of the negotiating, marketing, and sales skills used in her previous profession to her career in her real estate. Carolyn’s personable and professional demeanor, combined with her extensive experience in negotiating contracts, marketing and sales make her a great asset when you’re looking to purchase or sell your next residential or commercial property.

LET CAROLYN INTRODUCE YOU TO YOUR NEXT GREAT OPPORTUNITY

Carolyn Mahtook Lasseigne Luxury Real Estate Specialist

Lifelong Acadiana Resident Experienced in Sales & Real Estate Investing Sold Over $10 Million of Real Estate in 2021 Top Producer at Coldwell Banker Trahan Real Estate Group Certified Luxury Home Marketing Specialist (CLHMS™) Coldwell Banker Global Luxury® Certified

2021 Coldwell International Sterling Society recognizes agents among the TOP 22% of all Coldwell Banker Agents internationally 2021 Coldwell Banker Trahan Real Estate Rising Star is given to the agent who has shown exceptional growth and exceeded their personal goals

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Don’s Seafood

FOURTH GENERATION CONTINUES DON’S SEAFOOD TRADITION By Lisa Hanchey

Old Fashioned (Photo courtesy of Don’s Seafood)

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From left to right: Don Landry Sr on Boat Dock at Cypremort Point; Don’s Seafood; Margie and Don Landry Sr.

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THE LEGACY BEGINS Since 1934, Don’s Seafood has been the go-to place for authentic Cajun cuisine and fresh local seafood. At age 24, Don Landry Sr. originally established the legendary spot as a place to enjoy Cajun dishes and cocktails in the building where his father had operated a butcher shop in downtown Lafayette. Eventually, it evolved into a restaurant, as Landry himself caught an abundance of Gulf seafood and shared it with his guests. A patron suggested to Landry that he make money on this instead of just giving just giving it away. That idea sparked Don’s Seafood Inn, opened by Don Landry Sr. and his brother Ashby in the 1940s. In order to expand the Inn, Don approached his brother Willie, who was operating their father’s butcher shop next door, to become a partner. With expansion came a new name — Don’s Seafood and Steakhouse — the first restaurant of its kind in Acadiana. DON’S ADDS A HUT Soon, business was booming, and the visionary restaurateur decided to launch a spinoff, Don’s Seafood Hut, a nod to its A-frame structure, at the corner of University and Cherry Streets. The Hut began as a drive-thru offering gumbos and po-boys. Once again, the concept caught on, and Landry decided he needed a larger location. In 1973, he bought the building housing the Blue Hawaiian Restaurant at 4309 Johnston Street, where Don’s Seafood remains today. THE EXPLOSION Over the past 50 years, the company has evolved into six restaurants, all operated by Don’s Seafood Development, LLC, owned by Don Landry II, Tracy Landry (Don Sr.’s youngest son), Dawn Landry LaBorde (Don Sr.’s Granddaughter), Mike Landry (Don Sr.’s nephew), James Hebert, Jacob Allen, Ray Stonemark, Austin Flowers, and Eric Mulina. The popular restaurant has expanded to locations in Denham Springs, Hammond, Metairie, Covington and Gonzales. From its humble fried seafood beginnings, Don’s gradually

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modernized its menu, using fresh locally-sourced ingredients. It’s no accident that “Louisiana” and “Gulf” are prominent descriptors on the menu. “We are proud to say that we serve only local seafood,” Don Sr.’s granddaughter, Dawn Landry LaBorde, emphasizes. And of course, the cozy woodcountered bar — lined with big-screen TVS — is a hit with patrons. Drive by at any time and you’ll find customers bellied up at the bar enjoying Don’s Classic Old Fashioned and margaritas. REBRANDING In 2018, Don’s Seafood Development, LLC, converted Don’s Seafood Hut and Don’s Seafood and Steakhouse into one brand, Don’s Seafood. Each of its six locations are operated together and have the same menu. “That’s what we are so proud of,” LaBorde says. “We run them together as one.” SECRET TO SUCCESS The number one thing at Don’s, LaBorde confides, is that “we have fun, and we are a great, big, huge family.” With over 115 employees in Lafayette and 600-plus companywide, Don’s is known for treating guests like family. Several employees have been at the Johnston Street location for decades, including third-generation Landry family member/partner LaBorde (35 years), kitchen staff Bessie Hopkins (39) and Wayne Breaux (37 years), Rachel Barry (24 years), Mark Schexnyder (29 years), bartender/ server Kevin Small (25 years) and general manager James Hebert (19). Many customers stop by just to have an Old Fashioned, visit with staff and watch the show. “It’s like a ‘Cheers’ setting,” LaBorde describes. There’s something for everyone. Four generations later, Don’s legacy continues with family. LaBorde is the only third-generation family member left in the business, but son Trevor is now kitchen manager. “He followed the path like everyone else, starting as a busboy,” she says proudly. FUTURE PLANS Though Don’s has been around

almost 90 years, you can always expect changes. “We believe in putting money back into our business,” Hebert says. “We take pride in our atmosphere.” Coming soon is a new cookbook featuring Don’s classic recipes and a few new items. “We will continue to evolve with the times,” Hebert says. “The company is now stronger than ever.” Adds LaBorde, “Our wheels are always turning to continue the success.” And in a couple of years, look for the 50th anniversary celebration of Don’s Johnston Street location. R ROUX

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Corner Bar Continues to Thrive SURVIVING THE PANDEMIC TO COME BACK STRONGER THAN EVER

From left to right: Corner Bar Lafayette on Johnston; Corner Bar Youngsville on Chemin Metairie; The Room at Corner Bar next door to the Lafayette location; Inside Corner Bar Lafayette (Photos courtesy of Corner Bar)

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By Jay Walker

tanley Lerille was ready for a new challenge. He wanted to open a midtown bar. He wanted to do things no one else was doing. “We opened Lafayette’s first smoke-free bar, and we were the first to offer a wide selection of 24 beers on tap,” he said. Nine years after opening a club in Downtown Lafayette, he sold it. “I really wanted to get out of the downtown area, and I wanted something that would be just a bar,” he said. Stanley set his sights on a building at the corner of Johnston St. and Doucet Rd. In 2010, Corner Bar was born. Corner Bar quickly became one of Lafayette’s most popular spots. Stanley envisioned it more of a happy hour, afterwork place. But he soon found out it was also a popular night spot.

“The nighttime crowd was younger, but upscale. We had doctors and lawyers during the day and then a great hangout spot for younger adults at night. We decided we would never have a cover charge.” The concept worked so well, Stanley was approached about opening another location, this time in Youngsville. “Again, in 2013 there weren’t many bars out there. It took only about six months to build a great clientele there.” Three years after that, a 6,500 square foot room came available next to the original location and it became an event hall, The Room at Corner Bar. But in March of 2020, everything came to a screeching halt. “My wife (Annie) and I had just gotten married and went away for the weekend,” Stanley said. “When we got back, we had to shut the bar down. It rocked our world,

DRINK I really wanted to get out of the downtown area, and I wanted something that would be just a bar.” — Stanley Lerille, owner of Corner Bar of Lafayette

and we weren’t sure what to do. But thanks to the grants and increased unemployment benefits, we were able to keep the managers.” That included Stanley’s right-hand man, Chris Meilleur, who has been with him for 18 years. After 192 days, Corner Bar reopened. “We were nervous, but the customers came back right away. We were so happy to see them.” Despite the opening of other bars in the city, Corner Bar continues to thrive. Learn more on their website at cornerbarla.com. R

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Skye Isaac is Swanky, Cool and Oh so Fiya TRIPLE-THREAT LAFAYETTE NATIVE OF AMERICAN IDOL FAME IS TAKING L.A. BY STORM

By Lee Ann Broussard

hat is considered “good music” made in the past couple of years is becoming harder and harder to distinguish as “new.” Perhaps because of COVID-19, singer–songwriters are leaning in more to the feel of yesteryear. The nostalgia of Mariah Carey, Lenny Kravitz and Shania Twain has not been lost on this new generation of performers. In fact, even the concept of “home” is rooted in, or at least been the inspiration behind, today’s tunes. American Idol season ten contestant and native of Lafayette, Skye Isaac goes even a step further. Though she currently lives in Los Angeles, Calif., Isaac’s music evokes both timeless classics and the music of home. “I want my music to be accepted by everyone, of course,” says Isaac. “So when I write and perform my songs, you might hear a faint whisper of country, Cajun, zydeco, blues, and even funk.” In fact, Isaac’s new music was recently recorded and produced by local producer Roi “CHIP” Anthony at MoHitz Studios in the small farming community of Loreauville, La. She felt strongly about creating her latest project not only close to home, but to solidify the bond from “L.A.” to “LA.” She explains, “After American Idol, I went to California to film the documentary,

Chasing Destiny. I worked closely with and developed a working relationship with the show’s producer Kelly Rowland of Destiny’s Child.” Through this relationship, Isaac was introduced to Solange Knowles, the sister of Beyoncé. And just that quickly, Isaac was backing Solange on Saturday Night Live, which led Isaac to further bookings in California — so much so that she made the permanent move to L.A. Since Isaac hit the West Coast, she’s been on center stage with three working bands that include Soul Infusion, Groove Inc. and That Vibe. She has had the honor of performing regularly at the legendary Sayers Club, Black Rabbit Rose and The Viper Room, venues that are historically rooted in the L.A. music scene. Isaac has also been called for background and studio vocal work for such artists as Macy Gray, Michael Bolton, Solange Knowles and Jamie Foxx. In addition, Isaac can also claim the title of actress. She has performed acting roles for such major networks as ABC, NBC, BET and Lifetime, just to name a few. “I’ve been so fortunate to work fulltime in all of the areas that I love. But there is no bigger influence on your life than the place you come from,” said Isaac. “I just felt a calling to return to my Southern roots where I can create songs that express my country, even rock side of me. I am grateful to still have great connections and personal relationships with local producers, DJs, studios and venues back home.” Today’s artists to watch are drawing heavily on funk, blues and old country but seamlessly infusing these retro genres with electro and pop elements. Similarly, Isaac is making songs that feel familiar but are indeed fresh and uncovered. Her newest releases, “Moment of Truth,” “Boot Baby,” and “One Chance” are like a gumbo of sounds, much like the beautiful melting pot called Acadiana. It’s indeed an exciting time to be a lover of good music, particularly if you are a Skye Isaac fan. R Skye Isaac live at The Viper Room in Los Angeles, Calif. (Photo courtesy of Roman France)

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1008 HENDERSON LEVEE RD HENDERSON, LOUISIANA RESTAURANT & ATCHAFALAYA CLUB (337) 228-7512 EDGE WATER INN (337) 434-6182 patsfishermanswharf

For home-style cooking, Louisiana hospitality, and good times, just make your way to Pat's Fisherman's Wharf! We're a world-famous, family-run, bayou institution that has been serving up mouthwatering Cajun cooking since 1948. At our complex, featuring a restaurant, a comfortable hotel, and a charming dance club & music venue, you'll find all you need to make your weekend in Henderson, Louisiana, one to remember!

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Enjoy Responsibly.

Anheuser-Busch: BUD LIGHT

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Project Name: Bud Light Trim/Live Area: 7.625" x 10"

Item Number: OBL2022005 Date/Round:

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The Rouge Krewe

SOUGHT-AFTER PARTY BAND GELS MUSICALLY, WITH EXPERIENTIAL EXTRAS FOR ITS DANCING FANS By Tonya LaCoste Trcalek

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storm pelted the grounds of an historic home in Natchez, Mississippi, hours before The Rouge Krewe was to play for a wedding reception crowd — less than ideal for an outdoor event. “The rain stopped, but the mud stayed. So much mud on the dance floor,” rhythm guitarist and trombonist Jacob Trcalek said. “But it all came together. They had a blast, plenty of dancing.” Always a source of good times, the nine-member band moves audiences through its fun, energetic renditions of party songs that span Motown, ‘60s and ‘70s rock, disco, funk, rhythm and blues, and hits from the ‘80s, ‘90s, and 2000s. “We have two powerful, charismatic lead singers, a loud and punctual horn section, and a groovy rhythm section,” drummer Matt Cobb said. The Rouge Krewe has become a sought-after party band since forming in 2019. Their onstage antics, offstage shenanigans when mingling with the audience, sing-alongs, and interactive show and lights have taken them from their home base in Lafayette, La., to areas along the Gulf Coast, including nightclubs, weddings, casinos, private events and Mardi Gras balls. Every performance is a constant flow of energy with the audience and band members feeding off each other. “We try to provide people with a show and experience, rather than just a band playing music,” Cobb said. Most band members have full-time jobs, but it is their passion for music and entertaining that seamlessly tie them together onstage. In addition to Trcalek and Cobb, members include Miguel Gonzalez on trumpet, lead singers Kailey Dressel and Jared Price, Eric Dupre on bass, David Lea on saxophone, Blake Pujol on guitar, and Samuel Sphar on keyboard. “It’s always a contagious enjoyment for us. We all love what we do and respect each other,” Sphar said, with Cobb adding, “When we get on stage, there’s a good chemistry with everybody, and that’s a huge factor in our ability to gel and perform so well together.” The band’s wardrobe is as wide-ranging as its music — country and western outfits, custom baseball jerseys, suits and ties, rock star-inspired attire, and more. And they don’t just play music. For the complete experience, they offer a photo booth, monogram projection, architectural lighting, CO2 blast (fog), and a New Orleans second line. While the band has expanded its reach along the Gulf Coast, The Rouge Crew will soon broaden its horizons by taking the party “even farther along the coast,” Cobb said. “Come prepared to sweat, dance, sing and leave with a once-in-a-lifetime experience.” R ROUX

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“Call Me a Doctor” Created a Hit for the Blue-Haired Wonder

NOW ENJOYING RADIO PLAY, SINGER-SONGWRITER SARAH RUSSO HAS MORE MUSICAL SURPRISES UP HER SLEEVE By Lee Ann Broussard

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veryone in Sarah Russo’s family is a musician. Though her father pastored a church in the small town of Port Barre, La., he too was a musician, along with the rest of the family. “For the longest time, I wanted my sister to sing in a group with me. I begged her, because her voice was amazing. And when it came down to harmonies, we had the family blend that makes everything so special. We don’t have to spend hours working all that out, it is just a natural progression,” says Russo. Today, Russo’s sister, Anna Russo Bourgeois, sings with her and another local talent Kat Kelley. Together they make up a three-piece outfit called Mid City Maven. In addition, Russo fronts her own project called The Sarah Russo Band. Russo also performs with some of the area’s local powerhouse musicians like Dustin Gaspard of DG and the Freetown Sound. Or you might find her singing with Myles Migl of The Good Dudes. With top headliners or a combination of the above, Russo makes it work for every venue where she performs. At each show, she may first be recognized by her trademark blue hair. But she didn’t dye her hair as a showbiz gimmick. The blue has many meanings to her — mainly it is her color of freedom. Now, no longer anchored by anything negative, the blue serves its purpose. Like a badge of honor, it is a medal for long hours and hard work. Or maybe it is a trophy, symbolizing how she’s become the darling among Acadiana’s music seekers. The moment Russo starts singing, the blue hair is not

what captures your attention, however. Her live performances will captivate you, as she honors entertainers who have come before her, many of whom have given their stamp of approval, along with a few bits of advice. “I was so grateful to have met long-time soul singer, Charlene Howard. If anyone has had a major influence on me, it would have to be Charlene,” says Russo. “She has given me encouragement not only as an entertainer but also on the business side of what I do. Performing is no longer something I do as a side hustle. It is my life. It is my work. It is how I make a living. So any advice from those who came before me is valued encouragement.” It would be hard to find a stronger vocalist in the area of Acadiana — not that we don’t have many great vocalists in Lafayette. But Russo’s voice is jaw-dropping. Her songwriting is equally as powerful. Just remember, this is something that Russo has been doing all her life. But what really pushed Russo to next level was the song, “Call Me a Doctor.” Never realizing how this song would take off, the response caught Russo by surprise. “I think hearing my work on radio was the catalyst for me to do more,” she said. “I’ve been fortunate to be called upon for collaborations with other artists, including a major surprise coming up soon.” Though Russo is not able to tell us more, we know that whatever Russo does in the future will be backed with power vocals, family encouragement, local superstar advice, and a top notch support team to bring her to an even higher level than she has reached thus far. R

Left: Sarah Russo with Josh Menard and Myles Migl performing at Feed and Seed. (Photo courtesy of Jacqueline Qubedeaux); Above: Sarah Russo (Photo courtesy of Schleen)

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Mardi Gras 2022

Dear Louisiana, Thank you for the King Cakes, the crawfish, the balls, the parades, the music, the costumes, the throws, glitter & feathers. xoxoxo

MARDI GRAS Fallon Rae Cakes Fallon Bearb started making cakes in 2010. She has been on Food Network 5 times. She won Cake Wars in 2016 and 2017 and most recently in 2021. She then became a judge on Cake Wars in the 2021 season. (She is a 7th and 8th grade math teacher at Judice Middle School in Duson, Louisiana.) Fallon’s KREWE of ROUX Mardi Gras Cake Inspired by the extravagant costumes found at Mardi Gras Balls. Hand sculpted chocolate mannequin bust made from modeling chocolate (edible clay), painted and cut edible wafer paper feathers, edible gelatin sequins that were dyed and individually cut and placed on the cake. The cake is covered in fondant and chocolate ganache. 337.257.3309 www.FallonRaeCakes.com Photo courtesy of Kelly Morvant Photography LLC

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Poupart Bakery Since 1967, Poupart’s remains the only authentic French bakery in Acadiana. Inspired and led by Mr. Francois Poupart and Mr. Patrick Jean Marie Poupart. We all know and love Poupart’s Mardi Gras King Cake and traditional French King Cake. They ship thousands worldwide. CHANTILLY KING CAKE Four to six thin layers of delicate yellow cake with a heavenly combination of whipped cream and filling and fresh fruit. 1902 W Pinhook Rd | Lafayette, LA | 337-232-7921 | www.poupartsbakery.com Photo courtesy of Kelly Morvant Photography LLC

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Village Deaux In the Spring of 2020, Rachel and Drake Pothier purchased Village Deaux. The Pothiers have ties to Maurice and Vermilion Parish. The long-standing staff of Village Deaux has remained on board and are still here daily cooking up the best donuts and sweets around! TURTLE KING CAKE Traditional King Cake topped with chocolate, caramel and pecans. Fillings: Cream Cheese, Bavarian Cream, Chocolate, Pecan Praline, Lemon, Rasberry, Strawberry, and Strawberry Cream Cheese. 724 E. Admiral Doyle Dr | New Iberia, LA 7992 1/2 Maurice Ave | Maurice, LA | 337-385-1444 | www.villagedeaux.com Photo courtesy of Kelly Morvant Photography LLC

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BEACHBUMSBLESSINGS.COM Beachy Boho Clothing & Bathing Suits Home Goods Sassy Cover-Ups

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The Funny Library Coffee Shop is a fun and quirky place to start the day. (Photo courtesy of Ana Lanzas, Virgin Hotels)

Virgin Hotel New Orleans has Landed THE LATEST, STYLISH ADDITION TO THE VIRGIN HOTEL’S GROUP HAS A NEW HOME IN THE WAREHOUSE DISTRICT By Taylor Geiger

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he recently opened Virgin Hotel New Orleans, located in the Warehouse District, is ready to be explored and enjoyed by visitors and locals alike. Just a two-block stroll away from Lafayette Square, and one block off of Poydras, this Virgin Hotel aims to offer the perfect launching point for travelers to explore the Big Easy, as well as a convenient meeting space for New Orleanians to brunch, lunch and mingle. The hotel was built on a lot which previously was used for parking and now not only offers 238 guest chambers (plus some swanky penthouse suites), but also a coffee cafe, a cocktail lounge, a rooftop pool, plus an elegantly decorated restaurant, lounge and bar. This hotel joins Virgin Hotel’s quickly expanding U.S. enterprise, including locations in Chicago, Dallas, Las Vegas and Nashville. Sir Richard Branson, one of the most famous serial entrepreneurs of our time, is at the helm of the Virgin Group, and the Virgin Hotel brand joins his expansive profile of companies in various sectors from health and banking to music and travel, amongst others. “Each of our hotels embrace the local flavor of the cities they are in, and Virgin Hotels New Orleans is certainly a fun one. The city’s welcoming spirit, exciting entertainment and incredible culinary scene are all things we are excited to bring to life through our hotel,” said Sir Richard Branson. 66

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The chic and Instagrammable interior of the Virgin Hotel New Orleans attracts visitors of all ages, and the hotel is proud to have partnered with many local New Orleans based businesses to create the decor and artwork which makes the hotel look and feel authentically local. Logan Killen Interiors, a New Orleans design firm, was responsible for creating welcoming, comfortable interiors complete with historical details, including New Orleans Art Deco touches throughout. Much of the artwork in the hotel was commissioned from local artists, including wall art in every chamber from New Orleans artist, Jen Talton, works from photographer Augusta Sagnelli and an abstract painting from Ansley Givhan. The result is a colorful yet comfy, residential yet chic and playful feel, which aligns with Virgin’s signature fun and smart design style. Tech-savvy visitors will also love that this hotel features mobile app controls, using Virgin’s signature guest hospitality app, Lucy™. In the guest Chambers, the Lucy mobile app controls allows guests to adjust lighting, thermostats, TVs, as well as to order room service. Additionally, pet parents will be happy to know that pets stay for free at the Virgin Hotel New Orleans, regardless of size or breed. Not only does the hotel welcome pets, they also offer dog beds, food and water bowls, plus a Virgin Hotels bandana so that your pet stays in style. All of this has earned Virgin Hotels quick recognition among those who enjoy traveling with their pets, including a spot on the 10 Best

TRAVEL Readers’ Choice Awards for Pet Friendly Hotels by USA Today. “This beautiful hotel offers the distinctive ‘Virgin’ experience travelers know and love, from our inviting chambers to our dynamic food and beverage offerings,” said James Bermingham, Chief Executive Officer of Virgin Hotels. “But we also have a real madein-New Orleans ethos at play here, from the art and design throughout the hotel to the personalized experience we provide our guests through The Know loyalty program and our LUCY mobile app.” Guests staying at the Virgin New Orleans have no shortage of food and beverage options on offer. Start the day with a cup of pour coffee by La Colombe from the Funny Library Coffee Shop, on the hotel’s first level. The coffee shop offers an attractive communicable workspace with an assortment of games and funny books curated from local book shops. Brunch, lunch or dinner can be enjoyed at the Commons Club, the social hotspot of the hotel, located on the ground floor. The Commons Club is designed to feel like a members-only social club but open to all (guests and non-guests alike). Commons Club includes three distinct areas, The Bar, The Kitchen, and The Shag Room, a lounge area perfect for small groups. Executive Chef Alex Harrell brings a fresh, modern approach to classic Southern cuisine with Mediterranean influences to the menu. For

brunch, hearty dishes such as the Crispy Boudin, Gulf Shrimp and Bayou Cora Grits are well-balanced with lighter options such as Avocado Toast or Chicken “Virgin” Salad. At dinner, you’ll find Louisiana specials such as Local Gulf Fish and Gulf Shrimp Pappardelle on the menu. The Commons Club also hosts Saints watch parties, music performances, themed brunches and other fun events. Chef Harrell is also responsible for the Pool Club, a tropical paradise in the city, and the Dreamboat, a cocktail lounge on the hotel’s 13th floor. Dreamboat’s cocktails are innovative, tasty and photogenic, as is the space in which they are served. The menu changes seasonally, so there’s plenty of good reasons to come back again and again. The Pool Club is shaping up to be a must-visit during the summer season, with an incredible view of the New Orleans skyline, comfy lounge chairs, resident DJs, and refreshing small bites and beverages. Non-hotel guests can also join in on the fun by purchasing a day pass, available for pool time between 10 a.m. and 6 p.m. daily. The sparkly new Virgin Hotel New Orleans offers leisure and entertainment options for everyone, whether you’re looking for a weekend getaway or just a new brunch spot to visit with friends. The colorful, chic interior spaces and the panoramic city views from the 13th floor are the perfect backdrops for nights out in New Orleans you won’t soon forget. R

From left to right: The shiny new exterior of the Virgin Hotel New Orleans; The Shag Room area of the Commons Club is an intimate lounge space; Guest chambers are not only decorated in style, with some Art Deco elements and local artwork, but they are also smart technology equipped (Photo courtesy of Ana Lanzas, Virgin Hotels)

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SPRING 2022

SAY HELLO TO OUR TOP SALESPEOPLE OF 2021

THESE PROFESSIONALS GO ABOVE AND BEYOND TO MAKE SURE YOU HAVE A GREAT COURTESY EXPERIENCE.

CONGRATULATIONS TO JOSHUA ROY, SEAN NUNZIANTE, MARK CARRIER, BRANDON LEJEUNE, JUSTIN MADDOX, WHITNESS GARY, CHRISTOPHER LAGRANGE, JODY CASTILLE, GARY VILLAVICENCIO, NOT PICTURED: MICHELEN MENARD, CHRISTOPHER MAMOU

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337.235.2997

or visit us online: www.Hulcoinc.com

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TRAVEL

Avon Calling …

CULINARY AND OUTDOOR ADVENTURES AWAIT IN AVON, COLO., AND ITS WESTIN RIVERFRONT RESORT & SPA By Helen Balensiefen Bow

ocated in the Eagle River Valley, Avon, Colorado, is a small town nestled at the base of Beaver Creek Ski Resort and just eight or so miles from better known Vail. Avon is also home to the Westin Riverfront Resort & Spa — one of the poshest resorts in the area. The award-winning resort has onsite dining and a bar, both with incredible views, as well as a spa, athletic club, a Starbucks, a heated outdoor pool and three infinity hot tubs. An added bonus to staying at the Westin is that one of the two gondolas, the Riverfront Express, runs skiers and snowboarders from the property straight to Beaver Creek Ski Resort. GETTING THERE

Avon is about a two-hour drive from the Denver International Airport — and oh, what a lovely drive it is! Towering spruce, fir and pine trees in a kaleidoscope of green, yellow and gold are on one side, and the beautiful Rocky Mountains are on the other. 70

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ATTRACTIONS

With long verticals of 3,340 feet and 149 trails, worldclass Beaver Creek Ski Resort is a paradise for skiers and snowboarders. Peak ski time is March, as the snow is still on the slopes, yet it’s not overwhelmingly cold. If you’re not enthusiastic about skiing and snowboarding, you might consider ice skating, tubing or sleigh rides —or if you visit during the off-season, you may enjoy fly fishing, ziplining, rafting, hiking, horseback riding, swimming or golfing. Oh, and I know that you’re just “asking for a friend,” but yes, marijuana dispensaries are plentiful and scattered all over the state. And the purchasing process is really no different from buying a bottle of vodka in Lafayette. You present your driver’s license, make your selections, pay and go on your merry way. (That’s what I hear, anyway.) However and whenever you decide to spend your vacation, you can count on Avon’s incredible scenery to wow and impress.

PRO TIPS • Book rental car in advance. Use the rental service’s app for convenience. Doing so will allow you to check in and out in the parking lot, avoiding crowds inside. • Reap rewards. If you’re a Marriott Rewards member, you can use your benefits at the Westin Riverfront Resort & Spa.

EATS

Maya at The Westin Riverfront features a modern twist on Mexican fare from Chef Richard Sandoval’s menu. Maya offers a daily happy hour from 3:30 p.m. – 5:30 p.m., with select margaritas, wine and beer. Tapas include edamame, nachos, flautas, chips and salsa and pork ribs, and are also offered at a reduced price. We sat on the patio for dinner, enjoying fresh mango margaritas as we absorbed views of the mountains lightly dusted with snow. We opted to start with traditional guacamole, but there were three other choices: bacon, tuna tartare and pomegranate. The mushroom huarache (pronounced “wah-RAH-che”), a flatbread topped with avocado, mushroom, goat cheese, truffle oil and chile glaze was a standout dish. We also enjoyed the sweet corn empanadas and chicken tacos.

We spent four days there for the wedding of my friends, Connor Duffy and Chris Uhland. The couple live in New York and chose The Westin Riverfront in Avon as the site of their destination wedding, hosting more than 130 guests at pre-and post-ceremony events over three days. “While we looked at 18 killer venues for our wedding, Avon won out as the place to bring together our tribe of beloved family and friends,” explained Duffy. “We love that restaurants offering everything from fancy wines to chicken wings are within walking distance. The resort has stunning features — hot tubs, hiking along the river, an on-site gondola, proximity to Vail — and I could go on and on about the gorgeous scenery.” And while I treasure our friendship, I have to admit that the scenic venue was a big factor in RSVP’ing ‘Yes’ to the wedding. R

• Dress code. With temperatures varying as much as 20 degrees f rom day to night, it’s best to dress in layers. You’ll also want to bring a pair of comfortable shoes if you plan on walking around the resort property or nearby villages. Masks were not required at the resort (but they are required in Uber and Lyft cars). • Elevate your dining experience. The restaurant at Game Creek Club offers an epic dining experience. Make a dinner reservation for 5:30 p.m., so you can enjoy sunset views as the gondola glides you up the mountain.

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Opposite top: Gumbo with Potato Salad - Many of the dishes at Eunice are inspired by Leonards’ roots in Acadiana; Opposite bottom left to right: Hand Pulled Burrata Chef Leonards says the hand pulled burrata is a good representation of everything Eunice is doing in terms of sourcing and inspiration; Chef Drake Leonards - Chef Drake Leonards named Eunice Restaurant after the town where he grew up; Oyster Bar (Photos courtesy of Brooke New, Eunice Restaurant)

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Cajun-inspired flavors in Houston EUNICE NATIVE CREATES DISHES ANCHORED IN HIS

HOMETOWN ROOTS WITH INTERNATIONAL FLOURISH

By Taylor Geiger

rowing up in Eunice, Chef Drake Leonards recalls being surrounded by great cooks and eating classic Louisiana dishes in every season. “I grew up like most of the folks I know, sharing meals in the homes of family and friends. We had simmering pots of seafood gumbo with warm potato salad, wild ducks or smothered venison roast in the winter, fried speckled trout, frog legs and crawfish étouffée in the spring,

and plenty of vegetables in the summer. I first tasted lamb at a Tuesday night supper, not in a fancy restaurant,” Leonards remembers. After earning a bachelor of science with a focus in culinary arts from Nicholls State University, Chef Drake worked in New York and spent two years cooking in Germany. “My time in Europe reinforced the old world techniques that were similar to the ones I saw growing up. The ingredients that we cooked with were as local and seasonal as anything I

had seen,” said Leonards. He now lives in Houston, at the head of Eunice Restaurant, an exciting venture named after his hometown, which he partnered with a hospitality group to develop in 2016. “It was always a dream to share my Cajun inspired food, so I have always been grateful for the opportunity to share my food with Houstonians,” Leonards said. Houston has embraced Eunice Restaurant with open arms, bestowing an OpenTable Diners’ Choice Award in 2020 and many rave reviews. “The menu at Eunice has Louisiana roots, which has always evolved around the best local and seasonal ingredients,” said Leonards. “We buy as many products from Texas and Louisiana farmers and ranchers as we can, but we also incorporate ingredients inspired by the diversity of the city.” “Take our hand pulled burrata, an Italian cheese that is imported from Italy that we pair with a fermented Korean pepper jelly, Choupique caviar from the waters of the Atchafalaya basin and the

The menu at Eunice has Louisiana roots, which has always evolved around the best local and seasonal ingredients. We buy as many products from Texas and Louisiana farmers and ranchers as we can, but we also incorporate ingredients inspired by the diversity of the city. — Executive Chef Drake Leonards, Eunice Restaurant

best buttermilk biscuit we could make. This dish represents everything we’re doing both in sourcing and inspiration.” Chef Leonards is proud to be surrounded by a talented team that continues to push the restaurant forward and help it to constantly evolve. “We have a team of dynamic young chefs, servers, bartenders and managers that are eager to raise the bar ... We will continue to merge rural and refined, classic and contemporary, in the cuisine, cocktails and ambience.” Leonards says the dining ambience at Eunice is special — “the amazing natural light that shines through the canopy of live oaks is like nothing you’ve seen before.” “We pair flavors of Louisiana with European techniques influenced by the best seafood, meat and produce sourced from the Texas and Louisiana Coast have to offer.” Chef Leonards’ work at Eunice is a culmination of his Louisiana roots and various culinary experiences he’s accumulated throughout his career. R

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From New Iberia Busboy to Google Grand Openings LOCAL CHEF MOVES NORTH FOR EXCITING MANAGEMENT ROLE By Taylor Geiger

(Photos courtesy of Stu Gonsuron)

ew Iberia native, Stu Gonsuron, has enjoyed a long and varied career in the culinary industry which began when he worked as a busboy in high school. After working as a waiter and prep cook, he next attended culinary school in Lafayette and enjoyed several more years as a respected chef in several Acadiana restaurants. Stu’s career took a turn towards management roles within the industry around 2005. As the Director of Mobilization for Google, Gonsuron now supports and facilitates the opening of new food spaces for Google in the U.S. and Canada. “My team and I get involved in all aspects of these spaces, from concept development to design to construction and launch,” he said. “Currently, we have projects in flight for New York, Cambridge, Chicago, Pittsburgh, Montreal, DC, Toronto, Seattle and Los Angeles — all of which we contribute and support from inception through opening.” Gonsuron and his family relocated to West Orange, New Jersey, when Stu accepted this role based out of Google’s New York City office. “A typical day for me involves managing requests for information from various stakeholders in design and construction, while also having routine meetings with the culinary teams that will eventually operate these spaces to ensure we are meeting all of the milestones necessary to be successful on day one,” explains Gonsuron. While his role no longer requires cooking for others, he has fully embraced cooking at home for himself and his family. “My kitchen is outfitted with many of the same tools, pots and pans that I used in restaurants that I purchased from local restaurant supply stores,” he says. He also has a fun tradition of making pizza at home every Saturday. “I recently purchased an Ooni outdoor pizza oven, and it’s been a total game changer. Pizza and wine — it’s a weekend tradition,” says Stu. When Stu is back in Louisiana, boudin is the first food on his plate. Another food he enjoys eating when back home is fried oyster po boys. While New Jersey is a long way from home, Stu says that his neighborhood is a “group of great and friendly people with diverse backgrounds,” and that their kindness reminds him of home. He has found West Orange a great place to live — “aside from being a short, 30-minute train ride to one of the greatest cities, we have truly found a sense of community and belonging in our neighborhood,” he explains. R

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Saturday Pizza Night The recipe below makes one of our favorite pizzas using Soppressata, an Italian dry salami, and Mike’s Hot Honey, but you can use your own preference for toppings. I recommend using Peter Reinhart’s Neo-Neapolitan Pizza Dough recipe, which is a quick internet search away. (Makes four pizzas + four glasses of wine) TOOLS NECESSARY: • Digital scale • Wooden pizza peel • Aluminum pizza peel INGREDIENTS: Neo-Neapolitan Pizza Dough: 1 batch makes four 10-ounce dough balls 1 ½ cups Crushed tomatoes, canned Kosher Salt to taste Dried Oregano to taste Crushed red pepper to taste 12 ounces Mozzarella, fresh 12 ounces Soppressata, sliced Mike’s Hot Honey to taste 1 bottle Nebbiolo or Beaujolais red wine INSTRUCTIONS: 1. With your dough ready for pizza making, dust the wooden pizza peel and lay down one of the dough balls onto it. Begin pressing the dough in the center and work out toward the ends, adding more flour as needed when it starts to stick. Continue to stretch the dough until it’s about 1214” in diameter. 2. Working quickly, add the crushed tomatoes, then sprinkle with salt, crushed red pepper and oregano. Next, top with mozzarella and soppressata. 3. In a home oven, launch the pizza onto the stone and bake for five minutes. Remove the pizza with your aluminum pizza peel and inspect for doneness. If needed, return to the oven for another minute. In an outdoor oven, launch the pizza and bake for about 90 seconds, rotating every 20 - 30 seconds. 4. Once baked, drizzle with Mike’s Hot Honey and allow the pizza to rest for 3 - 5 minutes before cutting. Repeat the process above for the other three dough balls.

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ART

Angie Vincent and the Mardi Gras Musketeers Angie Vincent and the Mardi Gras Musketeers are a group of artists and designers that have been serving the Lafayette area Mardi Gras krewes for over 15 years. Best known for their exquisite Mardi Gras costume design and fabrication, it takes an incredible team of musketeers to make the magic happen. Each headpiece, costume and train is meticulously designed with great attention to detail, which makes each piece a unique work of art. It is this attention to detail that makes the Mardi Gras Musketeers’ work so special. In addition to costuming, Angie also does face and body painting, home décor, paint parties, and decorates themed events and ball night tables. No matter the project or medium, the Mardi Gras Musketeers can most certainly meet all of your Mardi Gras needs. R

From top left: 1 Angie Vincent- Painted by Nora Susko; 2 Angie Martin costume designed and fabricated for RIO’s CLUBBING 2022. Ball. “The Plaza”; 3 Yellow jacket is a piece of costume designed for RIO”s CLUBBING 2022 Ball, Representing “The Yellow Rose”. Worn by Brad Huges.

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Exceptionally networked. Part of Louisiana’s largest pediatric network — designed for busy parents and super active kids!

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