CATCHING UP WITH SEAL TEAM’S JUDD LORMAND
LO GRAHAM LAFAYETTE NATIVE LIGHTS UP THE SCREEN
ENJOYING THE RIDE FLYING HIGH WITH THE BOLD AND THE BEAUTIFUL
FIRST AMERICAN RICE WHISKEY HITS THE MARKET
WHISKEY AND VINE LAFAYETTE MEETS NEW ORLEANS
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Tonya Trcalek
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Mandie David Kiddy
• Writers
Helen Balensiefen Bow
Scott Brazda
Lee Ann Broussard
CJ Clements
Jacque Fruge’
Herman Fuselier
Stu Gonsuron
Lisa Hanchey
Matthew Miller
Tonya Trcalek
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ROUX, a magazine and more, is owned by Louisiana natives. In our culture, we say, “Good things start with a ROUX.” A roux is the foundation of the flavor of Louisiana — loved locally and globally. Stir dat!
Visitors from around the world are as fascinated by our South Louisiana culture as we are. They travel here to soak up the unique beauty, warm hospitality, delicious food and one-ofa-kind music. They want to eat gumbo, boiled crawfish, drink sweet tea and mint juleps, enjoy Mardi Gras, dance to Cajun and zydeco music, and experience the Louisiana Sportsman’s Paradise –boating, hunting and fishing.
ROUX is the cutting-edge authority for anyone who is passionate about Louisiana, food, drink, music, shopping, travel, sports and leisure.
Please enjoy this issue, this foundation of flavor, as it is a showcase of Louisiana’s finest.
This issue is dedicated to one of my best friends, David D’Aquin. We met while working in radio and shortly after became roommates. David and I have been through many big life moments together. We won business awards the same year and also went on a big media trip to Canada. I stood with him to tell his family he is gay. He later became King of Apollo! He took me to the hospital to have my baby at 3 a.m. on magical morning. We have shared many Dominos pizzas and dined at Tavern on the Green in NYC. David even walked me down the aisle one time in Vegas. He has taken Sylvia to look for seashells with a flashlight on the beach. He shows up when there is an emergency or a celebration. I love you David. Thank you for being such an important part of our life, mi amorrrrrrrr!!!
Merci et laissez les bon temps rouler! Joan Broussard
By Matthew Miller
ROUX: SEAL Team, super successful, but it was confusing when CBS made the move to Paramount Plus. Explain the show, how it’s going, and where you go from here with SEAL Team.
LORMAND: You know, most of the networks nowadays are connected or owned by one another. It’s only a few companies that own all the networks, so CBS and Paramount are the same family, and they worked out a deal two seasons ago to put the show on Paramount Plus…from my understanding, SEAL Team was one of the higher-viewed shows on the CBS all-access pass.
Lormand was not always a star actor. His journey, in some ways, was typical — working in the restaurant business. In New York and Los Angeles, it’s a running joke that, when someone says they are an aspiring actor, you ask them, ‘Oh? Which restaurant do you work at?’” he joked.
ROUX: At some point, ’98, ’99, you become one of the managers at Hooters, so you’re working in the restaurant industry, which, of course, makes sense.
LORMAND: Sure! You’ve got to know your way around a restaurant if you’re even going to be an actor.
ROUX: There’s a point where you then auditioned for commercials, like, you’re on a Farm Bureau commercial. When did that go from…Hooters to, ‘I’m in this commercial. I may just change my whole life now?’”
Lafayette, La., has produced some great talent — athletes, artists, musicians, and actors. Judd Lormand, who portrays Lt. Cmrd. Eric Blacburn on “SEAL Team,” is on that list. He was born in Texas, grew up in Houston, lived in Saudi Arabia, where his father worked, and later moved to Lafayette, La., where he attended Comeaux High School and the University of Louisiana at Lafayette. Lormand said his high school drama teacher Sandra LaBorde for inspiring his love of acting.
ROUX sat down with Lormand to talk about his acting journey career and his current work with “SEAL Team.” Being from Lafayette, he was happy to oblige. The first topic was SEAL Team, and its move from CBS to Paramount Plus.
LORMAND: Yeah, so, there was a period where I left Hooters to go work for Edward Jones to be an investment advisor. I got all my licenses and everything. But I remember that right before I left Hooters an old buddy of mine named Marcus Brown…and I hadn’t seen him in years, but he came in to pick up some wings to take home to his kids. This was in the early 2000 and he said, ‘I’m doing some acting.’” He and I competed against each other in drama back in the high school circuit. So, I got his number, and then went on with the Edward Jones thing, a year and a half, something like that, and one day
I just said, ‘Man, I’m going to maybe call Marcus.’” So, I got an agent in New Orleans, left my job at the investment place, which probably made my parents have a heart attack. By this point, it’s around 2006, and I kind of miscalculated a little bit, because there was work in Louisiana, but it hadn’t caught on. So, essentially, I quit this job with Edward Jones to go be an actor, but there’s only small, regional commercials. You could not make a living on it, but I got a couple of commercials, and they took me a little more seriously. My acting coach and my agent kept telling me the same thing: ‘You need to go to L.A.’ So, I went out to L.A. and stayed with a friend.”
Lormand noted, at that time, the Louisiana film industry was picking up, so he made the decision to move back to Louisiana with his wife and try the acting scene again. That was in the fall of 2009. He contacted his former Louisiana agent and began receiving a solid flow of acting jobs in movies and in TV. His first big deal was his role in The Hunger Games, in which he played one of the three peacekeepers. From there, he continued to get called for bigger acting jobs, all of which led up to his current role in “SEAL Team.” Lormand is not all acting. He has always loved wrestling and grew up watching professional wrestling on TV. He has made that interest into his modern-day hobby.
ROUX: The show has continued to be successful, and the move to Paramount Plus was a good move. Here you are in season six. Tell me, before I let you go. Your hobby is fascinating to me. But tell me about your involvement in and interest in your current hobby.
LORMAND: At many points in my younger years, I would try to start up a collection of wrestling figures, action figures, but because I moved or got married or whatever, it just never happened. My collection would grow a little and it would just be thrown aside or sold, but all of a sudden, maybe a year or so ago, I said, ‘…it’s time. Let me collect
some of the wrestling figures of guys that I grew up watching.’”
And then I discovered online that there’s this world of what they call customizing figures, where you rip these things apart, and you can make anyone you want. So, my thing is, I grew up watching Midsouth Wrestling. So, I said, ‘I’m going to create every old wrestler that I grew up watching.’” So, my hobby in my spare time is painting and producing and getting all the parts together for these wrestling figures. It’s
the world’s nerdiest hobby, I’m aware, but it’s therapeutic for me when I’m not traveling, and…when the kids are busy or they’re in school or whatever, I can just sit and paint and do my hobby, man.
Nerdy or not, Judd Lormand is making Lafayette proud as he continues his already-successful acting career on “SEAL Team.” The show is immensely popular and looks like it will have lots of future popularity with, we hope, many more seasons. R
“MY HOBBY IN MY SPARE TIME IS PAINTING, AND PRODUCING, AND GETTING ALL THE PARTS TOGETHER FOR THESE WRESTLING FIGURES. IT’S THE WORLD’S NERDIEST HOBBY, I’M AWARE.”
– JUDD LORMAND
Photo courtesy of Paul Smith
By Mandie David Kiddy
Small businesses are the backbone of our community and an important part of what makes our country the land of opportunity, and it’s an impressive feat to not only survive but thrive.
Celebrating 50 years, Hulco Printers, Inc. has done just that.
“This is why I always stress the importance of shop local, buy local, and support Acadiana, Owner Obie Hulin said.
Obie’s parents, Odey and Joannie Hulin, opened their business in 1972 , a small print shop where business cards, forms, envelopes, and other printing materials were the focus. Quality and service was their mantra, and hard work, dedication, and excellence paved the way for a successful future. “It’s an honor to be able to carry on my mom and dad’s legacy,” Hulin expressed.
Obie was 11 years old when the Hulin’s opened the doors
to Hulco Printers and grew up watching the blood, sweat, and tears his parents to build the business. Not only did he witness their work ethic, but he also learned their standards and moral. Hulin explained, “From my dad I learned that your word is your “bond. From my mom I learned how to treat people and that customer service is important. I love to talk which made selling and customer service come so easy for me.”
Two major turning points were when Hulco Printers was incorporated in 1984 and when Odey became ill and passed away in 1993. Joannie retired and Obie took over the business. “It was a big transition,” Hulin said. “It made me realize how big the responsibility of taking care of my employees and our customers was going to be. I went from salesman to owner quick. As a kid, I knew what I wanted Hulco to be and was able to do that once I took over.” Under Obie’s watchful eye, the business grew
from a small mom-and-pop print shop to the printing market. He expanded, offering products, embroidered and screen-printed decals, and banners.
On the forefront of innovation, Hulco Printers was one of the first print shops in Louisiana to dive into digital technology and later acquired a digital label press, the first of its kind in the state. Hulco Printers now prints labels for several of the largest food producers in the South.
On December 1, 2022, the business hosted a 50th Anniversary celebration with clients, friends, and community leaders, including Scott Mayor Jan-Scott Richard who proclaimed the day “Hulco Printers, Inc. Day.” Moving forward with fresh ideas, Obie revealed a new logo at the celebration to carry them into the next 50 years. R
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By Herman Fuselier
Photo courtesy of David Simpson
Festivals Acadiens et Créoles has always been a lifechanging event for Steve Riley. A 1984 photo in the book “Cajun Music and Zydeco” shows a wide-eyed, 15-year-old Riley parked at the foot of the festival’s main stage afraid to blink, scared to miss a single move from fiddle legend Dewey Balfa.
Four years later, Riley was an accordion phenom on that same stage with his heralded Mamou Playboys band. A recording contract with a national label and worldwide touring soon followed, kicking off Riley’s career as a new standard-bearer in Cajun music.
Fast forward to March 2022 and a 52-year-old Riley is back on the Festivals Acadiens et Créoles stage. He has 16 albums, a Best Regional Roots Music Album Grammy and a refreshed spirit. The coronavirus pandemic allowed time to become sober from opioid use and near-burnout.
On that festival day, Riley looks back at the drummer on stage who, at 13, is an inch or two from being the tallest Mamou Playboy. The drummer is Riley’s oldest son Burke who’s been banging a waltz and two-step beat since he was in diapers.
“Burke is now the drummer in the Mamou Playboys singing high harmony,” said Riley. “My daughter asked me in (our) Toledo Bend (vacation), ‘Dad, out of all the things you’ve done in your life, what is the most special thing you’ve ever done? What means the most to you, out of all the things you’ve done, all the places you’ve been?’” Riley’s response: ‘Being able to play music with you
and your brothers. You can take my Grammy, you can take it all. Playing music with yall has been the highlight of my life. I’m a lucky man.’”
The Rileys are among the South Louisiana families that have fueled Festivals Acadiens et Créoles, the annual celebration of music, food, language and culture at Girard Park. Several generations of Ardoins, Balfas, Broussards, Daigles, Delafoses, Dopsies, Franks, Huvals, Michots, Savoys, Williams and other musical families have played the event that began in 1974 as a tribute to Cajun music.
Organizers of that first tribute feared their families would commit them for their crazed notion. Cajun music and zydeco, regarded as dancehall “chankychank” for Schlitz drinkers and denture wearers, was presented at a sit-down concert. The setting was Blackham Coliseum, an 8,400-seat, basketball arena with history as a stage for The Supremes, James Brown and touring rock stars.
Organizers were close to signing their own commitment papers when just hours before the tribute began, a heavy thunderstorm caused flash flooding. Yet musicians, some with pants rolled up, started to trickle in. “Around five o’clock, we noticed whole families arriving,” Barry Ancelet wrote in the book, “One Generation at a Time: Biography of a Cajun and Creole Music Festival.” “Many of them three generations strong, many of them carrying their shoes and babies. It occurred to me for the first time that our wildest dreams might not be so wild.”
The event grew into the world’s largest Cajun and Creole music celebration, held the third weekend of every October. After the coronavirus pandemic paused the festival for two years, organizers held a special spring comeback in 2022. Musicians, families and friends packed Girard Park with a reunion-style atmosphere that had many asking for the festival twice a year. “We were wondering why so many people showed up in March,” said Ancelet. “The easy answer is so many people were dying to hear live music and dying to get together. That’s all true, but I think something else happened…people started thinking, ‘Wait a minute. I love this stuff. It means something to us. This stuff matters to who we are.’” “If people were really struck by that, Ancelet said, “I hope that realization endures a bit. It’s easy to take this stuff for granted.”
Riley doesn’t take his festival years for granted. Two years after his unbreakable stare at Dewey Balfa, a 17-year-old Riley played the festival with his idol.
Balfa, one of folk music’s most cherished musicians, opened the door to world travel and lessons about music as freedom. “Dewey said even though you’re into Cajun music right now, don’t limit yourself,” said Riley. “Do whatever you want to do – with this music or play another type of music if you want. Music is a universal language and a beautiful form of self expression.”
Taking that to heart, Riley found a kindred spirit in David Greely, a fiddler and songwriter who helped launch the Mamou Playboys to original hits and four Grammy nominations. But the band’s trademark of stellar musicians was rattled in November 2021. Rock-steady drummer Kevin Dugas found a day job and no longer had time for travel.
Riley’s worst band fear of losing Dugas had been realized. But the pandemic had given Riley more time to play with Burke and his younger brother, by three years, Dolsy. The family band’s shows on Facebook Live gained a following. Riley knew Burke had a solid groove but
needed polishing for a live audience. “He practiced on a drum set in our rec room every night,” said Riley. “He learned at an accelerated rate. He’s gotten better and better. He’s made it happen.”
For Riley, stardom at a young age gave him anxiety that took more than a decade to shake. He watched other musicians struggle with alcohol before kicking his own drug habit. “I fell into some pitfalls from just not knowing how to handle things,” he said. Burke is aware of my journey and what I’ve been through.”
He looks forward to more family time at future Festivals Acadiens et Créoles but wants to be more than a mentor who teaches his children Balfa Brothers’ classics and Mamou Playboys’ interpretations. “I can guide him through it in a healthy way, without saying ‘Here’s a beer for you to relax,’” Riley said. “That ain’t going to happen with my boys. I’m not going to be offering them beer. I’m not drinking.” R
Ah, Sunday dinners. Going to Grandma’s house, anticipating mouthwatering home cooking, gathering around the table with family and friends. With fond childhood memories of family Sunday dinners, Stephen Rogers and Jason Stoner have brought back that tradition with gourmand cuisine, artistic table settings and theme cocktails. “Everybody would go to my great-grandmother’s house and hang out in the kitchen around the dining room table or the kitchen table,” Stoner recalled. “I rarely went into any other rooms in her house because all the action happens there. Si I get that Cajun influence from my dad’s side of the family, and then my mom was a Texan through and through, and so I get that aspect as well.”
Rogers takes charge of setting the table, paying close attention to the design aesthetic, inspired by his grandmother, Bonnie Donham; Stoner is the creative mind behind the meals. Family and friends are always welcome to dinner in their home — a faily home that Rogers inherited and revamped with full-on Mexican décore, a nod to his grandparents’ South Texas heritage.
Dinner gatherings began following the historic 2016 flood after the couple revamped their home — knocking out walls, enlarging the kitchen, and adding Bonnie’s favorite color — red. Stoner and Rogers started having family and friends over for Sunday supper. It was so successful that one guest declared, ‘We should do this every Sunday!’” And so the
renewed Sunday dinner tradition began.
My foodie photographer Bill and I were honored to attend a Sunday dinner. We were greeted with a welcome sign displaying our names, as they do for all guests. Master mixologist Rogers presented us with an Americano cocktail as we visited with his delightful daughter, Madison, and listened to Stoner’s latest playlist: New Orleans jazz.
So, how do Stoner and Rogers choose their special guests? “I usually choose somebody that has been very active on the [Foodies of Lafayette] post, then I’m like, ‘Come on!’” Stoner said. “Sometimes it’s outside of the Foodies page. Sometimes it’s just someone I meet, but we’ve even opened it up to strangers.”
While we sipped, Stoner, a moderator for the Facebook group Foodies of Lafayette, took his pre-prepped ingredients and started cooking his legendary shrimp and andouille over poblano cheesy grits. Rogers and I assembled the peach, mozzarella, and basil salad, sprinkled with Hawaiian black volcano salt and drizzled with imported Italian balsamic vinegar.
Finally, it was time for the highly-anticipated meal, all gathered around the dining room table and exquisitely set by Rogers — a green velvet table cloth topped with his mother’s verdant water glasses, a vintage floral table runner, and accenting blue napkins. The centerpiece featured cattails from friend Kim Vo’s garden. Roger explained, “My inspirtation fo r the table is connected to the cuisine being served. We work together on what servingware will be needed to accommodate the dishes. From there, I choose a color palette based on the season, often manufacturing my table linens and always creating a new centerpiece.”
While the wine and conversation flowed, I dipped into the shrimp and grits — and they were indeed the best I’ve ever had — creamy, cheesy, and gum-tingling spicy. This is not your ordinary shrimp and grits. Sparked by famed Dallas Chef Uno, Stoner started with stone ground grits stirred in with butter-sautéed onion, poblano, and garlic seasoned with salt and pepper and finished with chicken stock and heavy cream. He added Gulf shrimp and Cajun Family Traditions andouille. Talk about “mouth-watering goodness!” Stoner described.
To offset the richness of his heavy entrée, Stoner paired it with a light peach and mozzarella salad from fellow foodie Robyn Holbrook. The slightly sweet white peaches were enhanced by the tanginess of the balsamic reduction and fresh basil — a perfect accompaniment.
For dessert, we finished with Rogers’ fabulous Bailey’s panna cotta, a luscious custardy concoction blended with Bailey’s chocolaty Irish Cream. It was the ultimate adult treat.
The couple graciously hosts these dinners at their own expense, but guests occasionally bring a bottle of wine although not required. “I always say, just bring yourself,” Stoner shared. “It’s very lax; it’s not formal. It’s a family dinner, really. At the end of the day, that’s what it’s all about.” R
Top to bottom: Table is ready; Clockwise: Stephen Rogers, Madison Rogers, Elizabeth Savoy, Jason Stoner; Luscious Shrimp and Grits (Photos courtesy of Jason Stoner)
In 2021, J.T. Meleck Distillers released its first small-batch whiskey aged in 30-gallon barrels, known as the Founder’s Edition, to test the market’s perception of a rice-based whiskey.
Following its success, the Louisiana-based distillery official launched it’s small-batch American Rice Whiskey aged four years in 53-gallon barrels, the first American brand to craft a whiskey made 100 percent from rice selling at a commercial level — a feat no American brand has ever done. “We were patient in our process to release a rice whiskey that was the best it could be, authentic to our Louisiana brand and true to our family’s story,” Mike Frugé, founder and owner of J.T. Meleck Distillers said.
Frugé works the same land in Branch, La., where his great, great uncle John Meleck planted his first seed in 1896. “Five
generations later,” Frugé said, “We still grow rice…on the same 20 acres as our Uncle John. We’ve grown since then, but we are still as connected to the dirt as John was.” He found a niche in the market using rice instead of traditional grains like wheat, rye, barley, sorghum, corn, and potatoes.
Their rice whiskey follows J.T. Meleck’s award winning first rice-based vodka released in 2018. The American Distilling Institute, the largest trade association that represents and promotes craft distillers, recognized J.T. Meleck’s Rice Vodka with three awards Best of Category, Best of Class, and the Double Gold Award, signifying the vodka is considered the best it can be.
The distiller’s small-batch craft rice whiskey, aged for four years in American oak barrels, is panning out to be yet another high-quality, sought-after spirit harvested, distilled, and bottled on the family farm. Famed whiskey reviewer Fred Minnick, Ascot Awards Founder and Chief Taster, said of J.T. Meleck American Rice Whiskey, “This is one of the more fascinating new whiskies I have tasted, not just all year but in my career…if you are a whiskey lover, this is a bottle that you want to hunt. If you are a bourbon lover. I think there are enough sweet notes in here…I think that you would love it.” Enjoy is neat, over ice, a classic cocktail, or an after-dinner coffee-flavored drink. J.T. Meleck American Rice Whiskey is now available year-round at select retailers throughout Louisiana and Arkansas. R
THOR’S HAMMER TACOS
Thor’s hammer, the large bone in beef shank, gets its name from the mythical warrior Thor who was known for wielding his powerful hammer that shot out thunder and lightning. If cooked right, you’re in for an enjoyable, tender and juicy cut of meat.
Our method relaxes the connective tissues to let an incredible beef flavor through. We have never had a cut of beef with more beef flavor than this Thor’s Hammer. Top it with our Casian Asian sauce, and you’re in for a real treat. A very special thank you to Coastal Plains Meats for supplying us with this incredible cut.
Keith is a traveling product representative (read salesman) who sells grills. His job takes him all over the U.S., mostly in the Central and Western regions. Curt loves to write and has written professionally since 2009, and his personal blog is called “From the Boot.”
Want to know how to get the most out of your grill? Want to know how to reverse sear, how to keep fish from sticking, or what’s cross ventilation? Be sure to tune in on Mondays and Wednesdays at 6:30 p.m. or anytime online at kdcg.com and Facebook. R
INGREDIENTS
5-5½ lbs Thor’s hammer steak
1 cup dry red wine (cabernet, merlot)
2 tbsp Worcestershire sauce
1 medium yellow onion (sliced)
3-4 tbsp Louisiana Love Seasoning Blend
Louisiana Love Potion #10 Injector Marinade
METHOD
1. Preheat smoker to 275˚ with a mixture of oak and fruit wood.
2. Inject with Louisiana Love Potion #10 in several locations.
3. Smoke for 3 hours unwrapped.
4. Wrap in foil and return to smoker for another 3 hours.
5. Unwrap from foil in a skillet, carefully to reserve all juices.
6. Add red wine, sliced onions and Worcestershire sauce.
7. Wrap foil around steak to outside of skillet and return to smoker for additional 3 hours or until internal temperature reads at least 199˚.
INGREDIENTS
2 cups chicken stock
1 cup white sugar
¾ cups soy sauce
¼ cup honey
3 tbsp corn starch
1 tbsp red pepper flakes
2 tbsp fresh lime juice
¼ cup cilantro (chopped)
1 tbsp Louisiana Love Extra Love to taste
METHOD
1. Combine all ingredients except cilantro in a sauce pan and heat until boiling, stirring occasionally.
2. Reduce heat to simmer for 5-7 minutes.
3. Add cilantro.
4. Taste and adjust seasoning.
Experience New Orleans without having to leave Lafayette at Whiskey & Vine, the new concept by brothers Patrick and Steven O’Bryan of Bon Temps Grill. From the moment you walk in the door, you’ll feel transported to the Crescent City. Jazz and blues tunes waft from the speakers and celebrated New Orleans artist James Michalopoulos’ prints and photos of jazz legends like Louie Armstrong and Fats Domino hang on the walls. Choose from three bars including the speakeasy-esque Peacock Room upstairs. “We felt Lafayette really needed a jazz and a blues club-type of experience,” Patrick shared, “and it came to life pretty quickly from there.”
The new hotspot features more than 100 types of whiskeys and boutique wines curated by general manager and certified sommelier Dina Bohn. “Whiskey connoisseurs just love flipping through the pages of our menu,” Steven observed. “And Dina has brought in some wines in that are not always the most recognizable labels that people have tried time and time again, but rather wines that are unique.” You’ll also find NOLA-inspired cocktails like the Ramos gin fizz, sazerac and Pimm’s cup, as well as creative concoctions like the crossroads cocktail, featuring Southern Comfort, muscadine wine, satsuma, strawberry, fig, and lemon topped with an Old Forester bourbon float.
New Orleans favorites are on the menu — turtle soup, hickory smoked duck, and bananas foster, and creative dishes including blue crab Napoleon, muffuletta flatbread and a sausage board with house-made sausages and spreads. “We wanted a South Louisiana menu where New Orleans and Lafayette meet,” Steven said. “We are marrying together New Orleans food while staying true to our Lafayette roots.”
On Saturday and Sunday is the Jazz Brunch with live music and dishes like sweet tea fried chicken and pancakes, crab cake Benedict and the popular Montecristo sandwich. There’s also a bar bites and boards menu served all day and night with shareables like brie bites, craft flatbreads and charcuterie/cheese boards.
Live music acts perform six nights a week, except on Sunday. “There are so many talented blues and jazz artists in this area that were having to drive out of town to find work,” Patrick explained. “Once we announced this and talked to a couple of those musicians prior to nailing down the concept, they were overwhelmingly excited.” Musicians include Major Handy, Katie Rees, Paul Tassin, Steve Smith, Rob Saxy Richard, Jeremy Benoit and David Mouton.
Behind the New Orleans-inspired décor is Patrick’s wife Angie, who designed the bar areas, chose the bright blue paint colors, and selected the eclectic art. “You’ll see things up there like a fleur-de-lis and a pelican, and it all ties in,” Patrick revealed. “The only thing in here that really doesn’t fit is the moose. But a very close friend of ours, (his) wife wouldn’t let him hang it in the house. Angie loved the moose, so he made the cut.”
My friend Barbara and I stopped by for cocktails and dinner. I started with the crossroads cocktail. This drink has five shots of alcohol — definitely not for novices. Barbara had the classic Sazerac. Our appetizer was Chef Dan Carter’s nightly special, the crab dip, a creamy, flavorful hot dip topped with pico de gallo and served with fried wontons. Our main dishes were shrimp and grits — jumbo head-on shrimp served on creamy Parmesan bacon grits, and beef tournedos accompanied with wild mushroom risotto and au poivre sauce. We then adjourned to the Peacock Room where a saxophonist had taken the stage.
Since opening in November, the O’Bryans have observed customers begin at the high-top bar then work their way to the low-top tables for dinner and the show. “If someone wants to come in and really just wants to experience that straight-up dining experience and is not a big live music person, that can happen early in here,” Patrick explained. “But I’ve found a lot of people come in late to eat dinner as well. So, it’s a vibe — it’s a toetapping, ‘man I want to be part of that’ experience.”
So far, customer response has surpassed expectations. “The number one thing I keep getting is, ‘We so much needed this, and thank you so much for giving us this experience here locally where we don’t have to drive,’” Patrick said. “The food, the vibe, the music — it’s all in one place. We get people that almost bar-hop inside. We’re kind of like a cruise ship. Everything is in one place. The response makes you feel proud.” R
Using a few ingredients, you can whip up a Whiskey and Vine’s cocktail at home.
INGREDIENTS
Absinthe Ordinaire (1 oz)
Ninot Brut sparkling wine
Sugar cube
Lemon bitters
Lemon twist
METHOD
1. Place sugar cube in coupe or champagne flute.
2. Dash 3 drops of lemon bitters on sugar.
3. Pour 1 oz of absinthe in glass.
4. Top with sparkling wine.
5. Garnish with a lemon twist.
2 pounds ground beef
1 medium onion (diced)
1 small bell pepper
2 cloves garlic (crushed)
32 oz beef broth
1/4 cup vegetable or canola oil
1/3 cup all-purpose flour
1 tbsp Scott’s Cajun Seasoning
Salt
Dried parsley
Worcestershire sauce
1. Add oil and flour to a five quart or larger pot on medium heat, stirring continuously. This step forms the roux. It’s easy to burn and requires constant attention. This step should take approximately 30-40 minutes. The goal is to have a dark brown color similar to chocolate.
2. Once roux is complete, carefully add onions and bell pepper and stir for another 3-5 minutes. Add garlic and continue to cook for 1 minute.
3. Slowly add beef broth, 2 tsp salt, 1tbsp Scott’s Cajun Seasoning, Worcestershire sauce and stir until blended. Bring to a boil then reduce to medium.
4. In a separate bowl, add ground beef, 2 tbsp Scott’s Cajun Seasoning, 1 tsp salt, 1 tbsp dried parsley, 2 tsp Worcestershire sauce. Mix thoroughly by hand and roll meatballs to desired size (I make them a little smaller than a tennis ball).
5. Carefully place them in the gravy pot. Bring to a boil and then reduce to a medium-low heat and cover for one hour. If gravy is too thin, continue to cook uncovered until desired consistency is achieved. If gravy is too thick, add broth or water to desired consistency, cover and cook for another 20-30 minutes. Serve over rice and enjoy.
Everything is better with Scott’s! Whether it is Scott’s Cajun Seasoning, Jambalaya, Gumbo, Pastalaya, Red Beans, Fish Fry, Hot Sauce, or Dirty Rice dressing mix, Scott’s Cajun products are delicious and easy to make. Many of his products taste homemade and are ready in 30 minutes or less.
Scott is the founder and owner of Scott’s Cajun Market, and is a native of Lafayette, Louisiana. The oil industry gave him and his family the opportunity to travel around the world. During their travels, Scott developed his own Cajun seasoning so his family would always have a taste of home. Find his products and recipes at scottscajun.com and follow him on Facebook for updates. R
109 Old Camp Rd.
Lafayette, LA 70508
(337) 484-1120
Lunch Monday - Friday 11AM-3PM
Brunch Every Sunday 11AM-2PM
Dinner Available Daily
Happy Hour Daily from 3-6PM
$2 off all glasses of wine, liquor, and draft beer
$2.50 domestic bottled beer
$3.50 craft bottled beer
www.halfshelloysterhouse.com
INGREDIENTS
24-ounce USDA Prime NY Strip or Ribeye, inches thick salt and coarse ground black pepper, unsalted butter of fresh thyme bag of Rana brand skillet gnocchi chopped garlic mushrooms, roughly chopped and bottle of Syrah
INSTRUCTIONS:
the steak to rest at room temperature 30 minutes prior to cooking. About ten minutes prior to cooking, season liberally with salt pepper. I prefer NY Strip for its consistency throughout the steak which great for slicing and sharing. But, any cut will do.
if your Syrah is out at room temp, in your fridge now to get to a proper 58-60 degrees for delicious drinking temp by the time we’re done this recipe.
cast iron or carbon steel skillet, the butter over medium-high heat slightly brown and nutty. Add the steak and cook over medium-high heat for two minutes. Flip and cook for two minutes. Turn once more and cook for an additional two minutes. Add the thyme sprigs and baste with pan butter while cooking.
4. Remove the steak from the skillet and allow to rest. Turn the heat to medium and add the gnocchi, allow to brown on one side. Toss the gnocchi around, add garlic, and allow the gnocchi to brown and puff up.
5. Turn the heat to low and add sautéed mushrooms. I pre-cook the mushrooms because they release a lot of moisture when cooked. If you add them to the skillet raw, the gnocchi will be soggy, and you really want the gnocchi to pick up flavor from the skillet rather than water-logged mushrooms.
6. Retrieve your Syrah from the fridge, decant if you’d like. Next, slice your steak and arrange in the pan. Pour a glass and enjoy your meal!
Stu Gonsuron is an up-rouxted New Iberia native now working in Manhattan as the US Dining Program Manager for JPMorgan Chase & Company. R
Since 1967, we remain the only authentic Since 1967, we remain the only authentic French bakery in Acadiana. French bakery in Acadiana.
Stop by and you'll feel as though you've Stop by and you'll feel as though you've been transported to a been transported to a village bakery in the French countryside. village bakery in the French countryside.
poupartsbakery.com
INGREDIENTS
10 U-10 shrimp peeled and deveined
¼ cup of oil
2 tbsps chopped onions
2 tsps minced garlic
2 tbsps blackening seasoning
6 oz Worcestershire sauce
6 oz heavy cream
1 tbsp chopped chives
INSTRUCTIONS:
Yields two servings
1. Add oil to a large skillet and heat.
2. Once hot, place peeled and deveined shrimp in skillet.
3. Brown shrimp on one side then flip to the uncooked side.
4. Add onions and garlic. Cook until onions are translucent.
5. Add blackening seasoning and Worcestershire sauce.
6. Once sauce begins to bubble, add heavy cream and stir until mixed thoroughly.
7. While the shrimp and sauce are cooking, prepare your favorite grits.
8. Place a scoop of in the center of two bowls.
9. Arrange five shrimp per bowl around the grits.
10. Allow sauce to cook down by half until the consistency is similar to heavy cream.
11. Once thickened to the desired consistency, pour sauce over shrimp.
12. Top with chives and serve immediately.
ABOUT CHEF SEAN LITTLE
Inspired by the flavors of Chefs John Folse, Paul Prudhomme and Rick
Executive Chef
brings bold ideas and more than 30 years of experience to his role at Bon Temps Grill. R
Lafayette, La., native George Favaloro has been the man behind Lafayette’s live entertainment scene for more 35 years, bringing more musical acts to Acadiana than any other promoter. An icon in the local entertainment industry, Favaloro has a knack, a gift, for recognizing talent that resonates with audiences, and he’s showing no signs of slowing down. Favaloro also has owned Lafayette clubs, including Colors, The Keg, Nitecaps, The Bulldog and currently NiteTown and Marley’s.
Over the past 35 years, Favaloro has presented top musical acts in large venues like Lafayette’s Cajundome and The Heymann Perfoming Arts Center, Alexandria’s Rapides Parish Coliseum, and Biloxi’s Mississippi Gulf Coast Coliseum. In fact, if you’ve attended live shows across Louisiana or the Mississippi Gulf Coast, you’ve probably seen a show presented by Favaloro’s concert companies, Colors Concert Connection or G Fav Events.
His first concert venture was at his teen club Colors on Johnston St. in Lafayette in the late ‘80s. The idea for that club was fueled by trips to Destin, Florida, for spring break and at the bar Nightown, where he particularly enjoyed hanging. It was there that he met regional bands and agents who represented them. “That got it all started,” he said.
Colors, owned by Favaloro and his business partner at the time, Todd French, was one of the most successful clubs in the South back in the late ‘80s. And adults weren’t allowed. “My first show at Colors was Pretty Poison with Jade Starling as the lead singer. We had to do something cool because at the end of the day we were a teen club, but we called it a young adult club,” said Favaloro. “In order to be cool, we started bringing in these shows that really nobody would touch.”
Stevie B, the Miami artist who dominated the freestyle and Hi-NRG (high energy) music scene in the ‘80s was his first major act. “And the reason we booked Stevie B was because he was a live band. The rest of them were these shows that were considered a track act,” Favaloro stated. “When Stevie B took the Lafayette show, it kinda made a connection between Lafayette all the way to Miami. And so that’s why we called it Colors Concert Connection”.
Favaloro and French hit the scene as serious concert promoters with their first big concert in the Cajundome. “Giving the success that we had at Colors, we made a name for ourselves with Famous Artist Agency. They had a lot of groups up and coming, so they needed somebody, sometimes a guinea pig, to do a show because a major promoter would not touch some of these shows,” according to Favaloro. “The first show was the Eazy Duz It Tour Featuring Eazy-E and N.W.A. with Too $hort, J.J. Fad, and The D.O.C. That was our first taste of a major concert inside an arena with 10,000 seats.”
From the Cajundome to a sell-out show in the Heymann Performing Arts Center, they were on their way to making a bigger name for themselves.
“The next one was Hall and Oates at the Heymann Center. We got lucky with that one because they had broken up. They had gotten back together, and so they were kinda on this regroup tour. They wanted to get their name back out there,” said Favaloro.
Colors Concert Connection expanded outside of the Lafayette area with a few shows in Biloxi, Alexandria and Baton Rouge. “We brought Vanilla Ice when he was very hot, we brought him to the Rapides Parish Coliseum. Half the town went crazy, the other half went whoa, what do we have here,” added Favaloro. “We ended up having the first sell-out show since Elvis Presley had played the building.” Favalaro has booked a vast array of musicians from rock to R&B to pop to country. “I’m proud of the diversity in the shows that we’ve done.
We go from doing the Doobie Brothers to doing a gospel show with BeBe and CeCe Winans,” he said. “The most enjoyable show was probably Tom Jones at the Heymann Center. People got wild. People were throwing panties at him. He came into town the night before. They went and ate at Charlie G’s. People walked up to his table, and he took pictures and signed autographs with everybody who came to the table. That was a nice thing.”
Favaloro said the show was somewhat of a tribute to his dad. “It was fun to have that show because when I was 17, my dad wanted to bring Tom Jones to town. He was always fundraising for the high school that I attended, and he wanted to bring Tom Jones in and I laughed. What happens
10 years later? I bring Tom Jones to the Heymann Center and sell it out!”
Thirty-five years later, Favalaro is still going strong, only now with this family by his side. “It’s a family affair now. My kids work with me, and I’m having more fun than I’ve ever had,” he said with a smile on his face.
“We have Lyle Lovett coming to the Heymann Center the Friday after Mardi Gras. I’ve talked to him and he’s looking forward to it. He puts on such a good intimate show. It’s gonna be a great show. The Heymann Center is the perfect place for it.” And after Lyle Lovett, there will surely be more acts to come. As Favaloro put it, “If there’s something out there, I’m gonna bring ‘um.” R
Lee Ann Broussard has been a champion for musicians for decades, but never did she imagine her love of music and commitment to helping artists succeed would lead to becoming a member of the Recording Academy. “The phone call is what every musician dreams about, a call from the Recording Academy,” Broussard exclaimed. “Throughout my life, even as a young child, I believed music was the healer. As my career progressed, I declared that as a tenant in the work I do. I will do all in my power to help the musician. I want them to know, I have your back,” she said.
Members of the Recording Academy, the organization behind the Grammy’s, consists of music professionals from a wide range of backgrounds, genres, and disciplines who work to improve the lives of musicians and keep the culture alive and thriving. “The Grammys is not just about naming the best song or the best new artist. It’s a higher calling of the work I’ve been doing for years,” Broussard explained. “Our
job is to make sure that our treasured musicians have what they need to make it in life, to be a working musician, to have tools, laws, and resources so that the music industry can continue to be rich, educational, sustainable, and healthy for generations to come.”
Broussard’s commitment, as publicist and owner of Autumn Lee Productions, is helping her clients succeed. Among others, her clients include Louisiana’s LeRoux and Chapel Hart, the dynamic trio that captured America’s hearts and catapulted to stardom after an “America’s Got Talent” performance.
Broussard’s advocacy kicked into high gear when the COVID-19 pandemic abruptly stopped venue and festival gigs. A call for help to the Recording Academy, she said, was nearly tearful. “I asked her what resources we could tap into to help our musicians who were now out of work. They gave us tangible things that we could do and resources we could plug into at that moment.”
As a Recording Academy member, Broussard explained that being part of the Grammy selection and voting process is paramount in putting Louisiana on the map. “It isn’t just about Cajun or Zydeco music. We go out and we listen to all our eclectic musicians. You can now find our Americana, roots, blues, R&B, and gospel greats being considered for nominations. That’s a big deal. People forget we truly are a melting pot of influences here and that shows up in our various genres of music.” R
Alicia Brattin grew up in South Louisiana and fell in love with reading. While in high school, she met an English teacher who encouraged her writing, so she picked up a pen and never put it down. She has a B.A. in English Education from the University of Louisiana at Lafayette. Obsessed with all things Louisiana, literary, romantic, and gothic, she spends her days researching Louisiana history, painting, writing poetry, and working on her Cypress Mills novels. She lives with her husband, son, and two adorable cats.
They were three young women looking for a name. ‘What about Chapel Hart?’” recalled Danica Hart. “We all grew up in Hart’s Chapel, a Baptist church in Poplarville, Mississippi. It is who we are.
It is the place where we grew up.” Hart paused for a second. “It turned out to be perfect.” Danica, her sister Devynn and their cousin Trea Swindle began their musical careers in 2014 singing cover songs and working the festival circuit across Louisiana.
But being black and female in the South must have opened itself up to a obstacles and resentment, right? “Contrary to what some would believe,” corrected Trea. “We didn’t receive that much pushback. We’ve been so lucky that most people saw the honesty in our music.”
There was difficulty, however, in getting into the Nashville scene, but like everything else, Chapel Hart found an alternate route, put their boots to the ground, and hit the ballrooms and backyards of numerous small towns. “We knew we had to be willing to put in the effort,” added Devynn.
Chapel Hart released a pair of albums, and in early 2022 was asked to audition on the NBC television show “America’s
Got Talent,” where for only the second time in the show’s history, a free pass was given to the next round. “When we got the group Golden Buzzer, it felt like our hard work was validated and that the world was saying, ‘You’ve got something.’” That kept us going,” remembered Devynn.
The band’s popularity has exploded from there. They were showcased, along with artists, on the Country Music Channel’s show “CMT Next Women of Country: Celebrating Songs of Loretta Lynn. The single, “You Can Have Him Jolene” was named “International Song of the Year” in Scotland, and they were also nominated for the British Country Music Awards Group of the Year Award.
What’s next for Chapel Hart? A third album and back to work and seeing the ever-growing number of people who enjoy what they do. “It’s so weird to think it can get better or higher,” laughed Danica, “but that’s where we are. Our new fans are connecting with older ones, all in the name of love and country music.” R
For home-style cooking, Louisiana For home-style cooking, Louisiana hospitality, and good times, just make your hospitality, and good times, just make your way to Pat's Fisherman's Wharf! way to Pat's Fisherman's Wharf!
We're a world-famous, family-run, We're a world-famous, family-run, bayou institution that has been serving up bayou institution that has been serving up mouthwatering Cajun cooking since 1948. mouthwatering Cajun cooking since 1948.
At our complex, featuring a restaurant, a At our complex, featuring a restaurant, a comfortable hotel, and a charming dance comfortable hotel, and a charming dance club & music venue, you'll find all you need club & music venue, you'll find all you need to make your weekend in to make your weekend in Henderson, Louisiana, Henderson, Louisiana, one to remember! one to remember!
Sunset, La., skies lit up when stars from “The Bold and the Beautiful” flew over Acadiana in vintage planes. Cast members were in town for a meet and greet at The Little Big Cup’s Fourth Annual Fundraiser for Cancer. Restaurant owners Sanjay Marharaj and Kevin Robin had no problem convincing the actors to trek to Arnaudville for the popular event, which sold out in one day. “The response has been amazing,” Marharaj said.
The day before the fundraiser, actors Matthew Atkinson (“Thomas Forrester”), Kimberlin Brown (“Sheila Carter”), Winson Harmon (“Thorne Forrester”) and Krista Allen (“Taylor Hayes”) arrived at Red Oak Landing 51LS private airstrip and hangar, and immediately dived into action. Allen was the first to go up in a custom-painted pink and black 1942 Stearman, used to train pilots in World War II. Pilot Brother Bell expertly flew her upside down and through a loop the loop, and Allen came back exhilarated. “It was fun,” she said on landing. “It’s like being drunk without alcohol.”
This page: Winson Harmon, Kimberlin Brown, Kevin Robin, Krista Allen, Sanjay Marharaj, Matthew Atkinson. Opposite page: The Bold & Beautiful’s Kimberlin Brown gears up with Gary Elliott; Krista Allen on 1942 Stearman; Winson Harmon on Stearman aircraft (Photos courtesy of Bill Moody).
Harmon, who grew up in nearby Crowley, went up in a blue and yellow Stearman and described his flight as, “The coolest thing I’ve ever done, and I’ve done a lot in my life, but that was unbelievable! I could feel the Gs (G-force). I suggest that everybody come out and try this.”
After all cast members had a turn, they graciously posed for photos with sponsors of Rockin’ on the Runway, a fundraiser benefitting St. Mary’s Residential Training School for Special Needs Children and Young Adults. Hangar owners and fundraiser sponsors Vicki and Shannon Elliot generously provided the planes for the aerobatic feats. Marharaj hopes to continue having cast members appear for the cancer fundraiser. “When these actors go back and tell the rest of the actors on the set that they came to Louisiana and had such a good time, everyone wants to keep coming,” Marharaj shared. “The warmth and good food and just everything about Louisiana are so appealing. Everybody wants to visit. We are really honored to have them come in for this great cause and for all the people who have continued supporting us. We are happy.” R
Lafayette, Louisiana’s acting sensation Lo Graham has played everything from a shy debutante on the small screen to a raptured teen on the big screen. In her latest film, she stars as a popular cheerleader fighting to escape a murderer in “Unhuman.”
Graham spends her time between Lafayette, Los Angeles and New Orleans, where “Unhuman” was filmed in the summer of 2021. “It was quite the experience, especially filming during the pandemic because it was very hot, and we also were all wearing masks on top of that outdoors,” she explained.
“Unhuman” revolves around a group of high school students attacked by a mysterious stalker after a bus crash, resulting in a horrifying fight to survive. “Relationships are tested, and they learn more about each other than before,” Graham said.
The horror-comedy movie directed by Marcus Dunstan of the “Saw” franchise and written by Patrick Melton is “A lot like “The Breakfast Club” meets “The Walking Dead,” the bubbly blonde said with a laugh. “You have these stereotypical high schoolers – the popular girl, the jock, the nerd, the bully – thrown into a horror film. So you get the fun of a high school movie mixed with the action and blood of a horror movie.”
For five weeks, they filmed in an abandoned graffiti-filled building in New Orleans’ City Park. “It was so perfect for our film, and I think it really brought so much just having the beautiful haunted landscape of New Orleans be a part of it.”
Her husband songwriter/musician Caleb Dunlap made the short commute from Lafayette to visit on weekends and offdays during her five weeks of filming. An artist himself, life is a balancing act for the couple. “My husband is so supportive,” she gushed. He’s a creative as well. We really get to collaborate a lot in our creativity. Honestly, I think it’s made me a better person and a better actor having that support system, and someone to encourage and support my art, as I encourage and support his art as well.”
What’s next for Lafayette’s “Scream Queen?” The young actor continues to audition for roles in Atlanta, Los Angeles and, of course, her home state. “I love working in Louisiana because there are so many talented creatives that it makes it just a blast to work in, along with all the music and food and culture that our state brings. I think Los Angeles producers and directors love coming down to film here because of what we have to offer. So I’m excited to continue working in our state.” R
When people refer to something as the “Rolls Royce of its kind,” it means that it’s the most luxurious or of the highest quality. The Post Oak Hotel at Uptown Houston ultra-luxe hotel fits the bill. Positioned on 10 acres and 38-stories high, the hotel is beyond opulent. “Houston has never had a property like this, and I wanted to be the one to deliver it,” Tilman Fertitta, Houston billionaire and CEO of Landry’s, Inc., Golden Nugget Casinos and the Houston Rockets said of its debut in 2018.
“The Post Oak will stand up to the world’s best hotels. Guests will see the attention to detail we put into every touchpoint and the level of luxury they will not find anywhere else in Houston. It will certainly be a game changer.” A gamechanger, it is.
This page: Bloom and Bee
Ceiling ; Opposite page: Willie G’s Seafood
It was the attention to detail that defined Claire Brandani’s stay at the hotel for an anniversary getaway with her husband Ron. “Our room was super posh and elegantly decorated. The bed linens were luxurious 500-count Egyptian cotton, and when you stepped out of the bed in the dark, a light gently illuminated the carpeted flooring,” she said. “The wow factor extended to the bathroom. In addition to a beautiful, tiled shower was a huge soaking tub, complete with Acqua Di Parma bath products and a 27-inch TV.”
The rooms are spacious, ultra-modern, and offer incredible views of the Houston skyline. The bathrooms are spa-like, bed linens and bath towels are made Egyptian cotton, and the minibar is stocked with indulgent Dean & Deluca gourmet treats. Pets are even treated like royalty — provided with a plush dog bed and a room service menu (including filet mignon) is available around the clock.
The Luxury King Rooms, on three designated floors, include concierge lounge access where chef-prepared food and drinks are available.
The Executive, Classic, and Post Oak Suites offer the same amenities as the luxury guest room and more. They come in different sizes, offer varying views of the skyline, some include concierge lounge access, some offer panoramic views.
The 5,000 square-foot Presidential Suite is the crème de la crème. For $12,000 a night, dignitaries, celebrities, and those who simply enjoy self-indulgence have access to two bedrooms, a private office, fitness room, living room, dining room, private elevator access from the parking garage and heliport, a butler pantry with 24-hour butler service (available upon request), and a secluded 350 square-foot terrace with northwest views of the Houston skyline.
The 20,000-square-foot spa, simply called, The Spa, received the prestigious Forbes Five-Star rating for its essential treatments, firstclass service and lavish offerings. It is the only spa in Texas rated as such and only one of 31 in the nation to receive this honor.
The Spa offers an array of facial and body treatments and is the first AAA Five-Diamond hotel in the country to partner with Cinq Mondes, a spa and skin care line based in France that is internationally recognized for its luxury spas and
treatments and known for using beauty treatments practiced in different cultures around the world. Other services include the In-Skin facial machine that performs six functions, haircuts and styling, nail services, and more.
The pool is flanked by a firepit on one end and a jacuzzi on the other, and for those who crave exclusivity, five private cabanas are available. An upscale fitness center with Peloton bikes, modern gym equipment, cardio machines, free weights and pop-up style workouts throughout the year including Pilates, yoga, cycling and various bootcamps are available.
The hotel’s restaurants range from casual to sophisticated. A local favorite, Bloom & Bee offers locally-inspired cuisine. The stunning dining area features a “garden” of hand-blown glass flowers. Craft F&B promotes pub-style fare and craft brews. Mastro’s Steakhouse is a hot spot for Houstonians and hotel guests alike and brings to the table 16 cuts of the highest quality USDA Prime steaks and seafood. Willie G’s Seafood features a classic and modern interpretation seafood menu — specialty seafood gumbos, wood-fired fish, hand rolled sushi, as well as burgers, steaks and more.
Stella’s Wine Bar, named after the Fertitta Family’s beloved pet pig, offers light bites, charcuteries and wine selections. The bar has access to the hotel’s award-winning Cellar which boasts an inventory worth more than $5 million from over 25 countries. At the H Bar, you’ll find fine wine, handcrafted cocktails, and appetizers. Save room for dessert at Bouchée Patisserie where you’ll find Parisian-inspired desserts.
The Post Oak Hotel is also home to 29 North (named for its geographical coordinates), and sells first-to-market men’s and women’s clothing designs created by Texas, American, and global designers.
Want to shop or grab a bite to eat elsewhere? Then take advantage of a complimentary, chauffeured Bentley or RollsRoyce. The hotel also boasts a two-story Rolls-Royce showroom.
The Post Oak Hotel at Uptown Houston is a destination to experience elegance, luxury and first-class service and amenities. Whether business or pleasure, it’s an experience like no other. The luxe hotel is ranked among Travel & Leisure’s 2022 “World’s Best Awards,” including The Best City Hotel in Houston and 13th Best City Hotel in the United States. R
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Amassive transformation has begun along the Mississippi River where the Audubon Aquarium of the Americas sits, and once its completed, animal adventures await. The Audubon Nature Institute is merging the Aquarium with the Audubon Butterfly Garden and Insectarium under one roof. “Bringing the aquarium and insectarium together is probably the most exciting project that we’ve had at Audubon in a long, long time,” Audubon Nature Institute Executive Vice President and Chief Operation Officer Kyle Burks said.
“We need new attractions to bring people in,” added Audubon Nature Institute President and CEO Ron Forman. “Moving the butterfly insectarium into the aquarium building, one of the top attractions in our city, one of the major leaders in conservation in teaching our young kids the importance of the environment and protecting the Earth.”
The revamp incorporates state-of-the art technology and exhibits including new and reimagined galleries.
• Butterfly Pavilion - Fluttering wings and dancing colors surround visitors in this majestic butterfly garden. A dazzling array of butterfly species fly unrestricted among the live butterfly host plants.
• WOW! – A constantly changing interactive experience gives guests an up close and personal experience of species migration like butterflies.
• Pollinators – Focuses on the relationship between flowering plants and insects.
• Healthy Soil – Insects form a critical link in the food chain. Visitors will learn how their feeding activities play important roles in waste decomposition, nutrient recycling, pollination and natural pest control.
• Bug Bayou – In New Orleans and coastal Louisiana, there are marvelous insects and spiders, many of which visitors may never have seen before. This immersion environment explores the complex web of life that exists in the swamps of Louisiana. Fan-favorite Insectarium galleries making the move include Field Camp, Metamorphosis, Diversity (explores physical adaptations that have made insects successful), and Bug Appétit, where the menu is bugs. Eating insects isn’t odd — it’s done around the world — and in New Orleans, it’s bound to be tasty.
By taking advantage of its location on the Mississippi River and adjacent to the French Quarter, Audubon Nature Institute leaders are counting on the Audubon Aquarium and Insectarium to be a travel destination. “The result will be a transformation of the 30-year-old Aquarium facility into a dynamic, cutting-edge attraction in keeping with the revitalized Canal Street riverfront — an iconic location that will play a significant role in post-COVID tourism,” said Forman. “The renovated Aquarium will join two new luxury hotels, a new ferry terminal, restaurants, and additional public amenities to create an unparalleled destination celebrating the connection between New Orleans and the Mississippi River.” R
Right, top to bottom: Buckeye butterfly; Sea nettle jellyfish; Ladybug (Photos courtesy of The Audubon Nature Institute)
Your personal brand isn’t just what you think of you, it’s what others think of you. Why leave that up for interpretation? Learn to take ownership of your personal brand and tell the world who you are. Your life, your story, your brand.
No matter whether you are looking for a job, starting a business, or gainfully employed, your personal brand is crucial to your success. It reveals who you are and what you want to be known for. You will walk away from this summit feeling inspired to enhance how you present yourself and subsequently, leverage your professional career.
By Tonya Trcalek
The University of Louisiana at Lafayette Ragin’ Cajuns Water Ski Team has done it again. For the third year in a row, they’ve won the Division 1 national title at the Syndicate Waterskis Collegiate Water Ski National Championships, beating 11 teams for the win. What’s more, the three-peat came on the heels of an undefeated season for the Cajuns. The team has been a force to be reckoned with since the club formed in 1988, earning nine national championships — the most national championships in any sport in UL history. “Since 1988 we’ve been either first or second place except for maybe two years,” said Head Coach Ryan Gonzales.
He credits that to seeking out talent and going all in on recruitment. “We are one of few schools that offers scholarships. The city of Lafayette is really what draws
them here — the culture, music, food.”
Gonzales and the 18-member team keep an eye out for standout talent “We start recruiting when they’re very young. When our skiers are out at competitions around the world, they let them know we’re watching them,” Gonzales explained.
The phrase ‘champions aren’t born, they’re made’ holds true for team members who “as soon as the sun comes up, they’re practicing. They go to class and go back to ski.” And they carry that champion attitude on and off the water through community outreach, including food drives, breast cancer awareness, and a nonprofit fundraiser for children who’ve lost a parent, among others. “It keeps them humble and is a cornerstone I insist upon them,” said Gonzales, who instills seven pillars — Cajun family, teamwork, passion, discipline, commitment, perseverance, and balance. “They represent who we are and what we seek to be.” R
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A.J. Hebert got his start creating breathtaking portrait drawings. The first, at a restaurant in Lafayette, La., where he created a realistic portrait of a diner then gifted it to his unsuspecting subject.
There was a time when Hebert suppressed his desire to professionally draw, but after years of drawing strangers while traveling across the country, he took the plunge to use his gift and grow his portfolio. He stays busy coowning a chain of Harley-Davidson dealerships with his brother but finds time to make his art a daily priority.
