Roux Magazine Vol 1 Issue 2 2021

BOATS, SCUBA, SURFING & FISHING

SOUTHERN CUISINE & COCKTAILS

VOLUME 1 ISSUE 2 2021

DUSTIN POIRIER THE GOOD FIGHT SWEET CECILIA GRAMMY NOMINATED NASHVILLE ODE TO DOLLY PARTON VIRGIN HOTEL & LOCAL MUSICIANS MAKING IT BIG NEW ORLEANS PEACOCK ROOM IS THE NEW SPLASH!

DESTIN THE NEW “HOTEL EFFIE” HAS LOUISIANA ROOTS

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LETTER FROM THE PUBLISHER • Publisher/Owner Joan Broussard • Assistant to the Publisher Sylvia Broussard •

Sylvia & Joan Broussard

Editor Joelle Polisky • Art Director Ann Reh • Ad Designer Mandie David Kiddy • Writers Jean Allen Angela Becnel Aileen Bennett Shelby Bordes Scott Brazda Brandy Cavitt Cheré Coen Dwayne Fatherree Jacque Frugé Curt Guillory Lisa Hanchey Frank Malambri Sarah Spell Jay Walker • Contact us 337-501-5626 joan@roux.vip

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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 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 our inaugural 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.

As parents, we do whatever it takes to make vacation memories for our children. Sylvia and I go pretty much everywhere together. We have published over 50 mother and daughter adventure articles that included traveling by car, bus, train, plane, helicopter and boats.

Two of the funniest adventures we had together may be the time she was little and scared of elevators. We stayed on the 17th floor and it was quite a workout! Then there was the time we went to Great Wolf Lodge. If you make it through the quest, to win you must beat the dragon at the end.

Mom does not know how to play video games. Parents will literally stay extra nights to beat the dragon if they get this far. With special help, we beat the dragon in under 10 minutes and jumped up and down and cried with joy!

Every day is an adventure with you, Sylvia. I love you to the moon and back.

Merci beaucoup,

Joan Broussard ROUX

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CONTENTS VOLUME 1 ISSUE 2 2021

FUTURE 6 When the Shark Bites...

Great things happening for Jeanerette boat builders CULTURE 13 Three Generations of Making Cajun Music In the Beginning, there was music 18 Diver’s Destination Paradise Found DRINK 44 Legendary Bar Owner Jared Doise’s gas station to bar conversion in 2003 has grown to eight locations 46 Hot List Cocktails 48 Events Roux Magazine Launch ON THE COVER

Peacock Burger at the Peacock Room (Photo courtesy of Aubrie 4 VOLUME 1 ISSUE 2 2021Pick) ROUX

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“Pimp and Preen” cocktail, Kimpton Hotel Fontenot, New Orleans Peacock Room, page 40.

Photo courtesy of Aubrie Pick

FOOD

TRAVEL

28 Destination Dining Arnaudville eatery celebrates Louisiana cultures

76 White Limozeen An ode to Dolly and funky design in Nashville

33 Timmy Credeur Louisiana-cooking legend and restaurateur shares a crowd pleaser recipe

80 The Pool Club Nashville’s Newest Rooftop Playground 84 Like its namesake, Hotel Effie is full of charm Situated on the Florida Emerald Coast in Sandestin

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35 Grillin’ with the Guru Cajun grilling techniques at their finest

86 Retreat to Covington’s Southern Hotel Artful, ‘living room’ comfort amidst rich history, culture

37 Café Sydnie Mae: your happy place Easy to find, impossible to forget 39 Slow fast food in downtown Lafayette Scratch Farm Kitchen is serving up joy 40 Peacock Room and Gospel Coffee & Boozy Treats Two New Exciting Concepts Elevate the Nola Food and Beverage Scene

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SPORTS 89 Embracing this ride called ‘life’ Lessons and growth with fighter Dustin Poirier

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51 Terrance Simien: Learning to sit still 94 55 Kylie Frey: Riding on the “Spur of the Moment” Nicaragua — Central 56 Tracy Broussard: Making progress while America’s fishing marking time and surfing secret 59 Sophia McCarthy: Young Lafayette resident is World-class water working toward Nashville music career conditions and 61 Sweet Cecillia: Sweet as your mom’s hospitality meet on sweet dough pies the country’s southern 66 Bas Clas: Still rocking after 45 years Pacific coast MUST-HAVES

ARTS

70 The hatter and the healer: Colby Hebert, the Cajun Hatter, returns to his Acadiana roots

96 Paula Tregre

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FUTURE

When the

shark

bites …

GREAT THINGS HAPPENING FOR JEANERETTE BOAT BUILDERS

By Scott Brazda

Photos courtesy Metal Shark, Inc.

FUTURE ACADIANA’S METAL SHARK IS ONE

of the nation’s most prolific and diversified boat and ship builders, producing over 200 vessels a year for operators in a wide range of markets around the world. The company’s customers include the United States Navy, Marine Corps, Coast Guard and Air Force, the militaries of over 30 U.S. allies, and multiple law enforcement agencies, fire departments, passenger vessel operators, pilot associations, and even the occasional civilian client.

Initially, the dream started with rather simple and somewhat humble beginnings: the desire to develop reliable, topquality crafts for south Louisiana anglers.

The Metal Shark story began in 1986, when master welder/boat builder Jimmy Gravois and his wife Donna founded Gravois Aluminum Boats, LLC, in Jeanerette and began building custom aluminum fishing boats for Gulf Coast anglers.

One boat at a time, the Gravois family began to cement a reputation for the quality of their work, and now, decades later, those original Gravois hulls are still sought-after by enthusiasts.

Phase one was just about fishing boats, if you’ll recall … nothing more. Fishing is something many people in the area enjoy, but Metal Shark was limited to fishing boats nonetheless.

Following 9/11, Gravois began to shift its focus toward the production of custom boats for the federal government.

To reflect the aggressive nature of its product line, in 2003 the Metal Shark brand name was launched. The Gravois family partnered with naval architect Chris Allard, who today serves as Metal Shark’s CEO.

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From that point forward, the Metal Shark tale is one of rapid growth, fueled by continual reinvestment in its people, facilities and technology, and characterized by its expansion into new markets.

“When I joined Metal Shark eight years ago, our business was almost exclusively U.S.-government focused,” says Josh Stickles, Metal Shark’s executive vice president.

“At that time we were producing around 100 boats per year. And while our annual volume has roughly doubled since then, our average boat built today has grown significantly in terms of size and capability,” he said. “Our boats are larger, faster and more specialized. Today we build them not just for our U.S. military customers, but for a diverse range of clients all over the world.”

“The original Gravois Aluminum Boats shop on Admiral Doyle Drive in Jeanerette has evolved from a small family shop building one boat at a time, to a 15-acre campus dedicated to the rapid, high-quality, serialized production of trailer-able vessels,” recalls Stickles.

That, believes this author, is an understatement – an assessment validated by the next paragraph.

“In Jeanerette, we’ve got a dedicated assembly line producing the Navy’s next-generation ‘40 PB’ patrol boat. We’re building a fleet of 52-foot, 80 miles per hour ‘Super Interceptors’ for a foreign military. And at any given time, we’re building multiple 21 to 38-foot law enforcement patrol boats and fireboats for various agencies as well,” said Stickles.

When it comes to both product diversification and operational

“OUR BOATS ARE LARGER , FASTER AND MORE SPECIALIZED …

FOR A DIVERSE RANGE OF CLIENTS ALL OVER THE WORLD.” — JOSH STICKLES, EXECUTIVE VICE PRESIDENT AT METAL SHARK

logistics, the company isn’t inclined to simply rest on its laurels.

Metal Shark’s expansion hasn’t just been limited to Jeanerette.

In 2014, the company purchased a 25-acre tract on the Charenton Canal in Franklin, allowing the company to build those vessels which are too large to transport by land.

Late last year, Metal Shark’s Franklin shipyard delivered its largest vessel to date, a 158-foot high-speed catamaran explorer yacht with global range, which was the first product of the company’s new Metal Shark Yachts portfolio.

Since construction for the company’s transit service products commenced in Franklin back in 2017, Metal Shark also recently delivered its 22nd high-speed passenger ferry for New York City’s NYC Ferry Service.

Other work around the yard includes the recent delivery of two 50-foot fireboats to Miami-Dade Fire Rescue and a 70-foot fireboat for Port Canaveral, a 50-foot pilot boat in production for the Pascagoula Bar Pilots Association, and ongoing production of several 85-foot Near Coastal Patrol Vessels for the US Navy.

The pandemic atmosphere has permeated all industries and walks of life, in one form or another. And Metal Shark has faced its challenges as well, though not at the level experienced by so many others across the globe.

“Like any other industry, the shipbuilding business is not immune to market cycles, whether driven by various economic or geopolitical factors or COVID-19. But overall, we’ve been more fortunate than some others,” offers Stickles.

“Metal Shark’s diversification into multiple markets at home and abroad has afforded us some stability by lessening our reliance on any one particular market, region or country.”

As 2021 reaches its mid-point, the company is ramping up

work in what can only be described as the very latest cuttingedge technology. Metal Shark recently expanded into a new market that blurs the lines between boats and sci-fi weapons systems.

In 2018, the company launched its Sharktech Autonomous Vessels division, dedicated to unmanned vessel technology.

In January of this year, Sharktech was selected by the Marine Corps to develop its futuristic Long Range Unmanned Surface Vessel naval weapons system, which, according to a recent article in Forbes, utilizes a fleet of robot boats capable of operating autonomously and “launching drone swarms.” You heard me: drone swarms.

All in all, not bad for a company rooted in the construction of basic, reliable, tried-and-true fishing boats. Not bad for a company that began as a small shop nestled in the cane fields of Acadiana, building one boat at a time.

“The culture at Metal Shark is pretty special,” says Stickles.

“Today, we’re an engineering-centric company steeped in South Louisiana boat-building tradition, dedicated to innovation and quality. From welding to wiring, the talent of our people is evident.”

Finally, suggests Stickles, there’s the matter of home, of south Louisiana culture, of a breathtaking environment and of some amazing people.

“Acadiana offers us a great climate for year-round boat building and testing, and clients from around the world love to visit because of the region’s beauty, hospitality, and of course, some of the best dining in the nation.”

In the case of Metal Shark, it’s safe to say that the phrase “sharks in the water” is most definitely a very good thing … as the “little ‘boat’ that could,” founded out of our own Jeanerette, now commands a preeminent and global presence. R ROUX

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CULTURE

Painting by Christine Balfa of her father Dewey Balfa.

Three Generations of Making Cajun Music IN THE BEGINNING, THERE WAS MUSIC

By Lisa Hanchey

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CULTURE

C

hristine Balfa never knew her grandfather, Charles Balfa.

But she did know about the legacy he left to her family – Cajun music.

Born around the turn of the century, Charles Balfa was a fiddler.

He didn’t do it for the money but for the pure joy of it.

“In that era, a lot of people played,” Christine explains. “They didn’t have entertainment like we have now, so it was more common for people to be musical.”

Charles had nine children, including Christine’s father, Dewey Balfa, born in 1927. Charles was a sharecropper, and his kids grew up very poor.

Dewey was taught to play by his father and older brother, Will. After working all day, Will, Dewey and brother Rodney would play purely for fun. “Music was what they did to entertain themselves and unwind after a hard day’s work,” Christine says.

To support his family, Dewey worked as an insurance salesman, drove a school bus and owned a furniture store. During this same period, he was on tour with his brothers … when fate intervened.

THE DISCOVERY In 1965, the Balfa Brothers were hired as a last-minute replacement for another band. By chance, a folklorist was searching for authentic Cajun music. The scout went to Mamou, Dewey’s hometown, and hired the Balfa Brothers to perform at the 1967 Newport Folk Festival in Rhode Island.

“At the time, local papers were saying, ‘I can’t believe they’re going to go and embarrass us and play this old music,’” Christine explains.

But after the Balfa Brothers played their first song in Newport, an audience of 17,000 people gave the band a standing ovation.

“That moment changed my father’s life,” Christine says.

The Balfa Brothers started touring the folk festival circuit, traveling to France and Canada. “In the ‘60s and ‘70s, a lot of people were interested in folk and traditional music,” Christine explains, “and a lot of those type of musicians fell in love with Cajun music and the Balfa Brothers.”

For the rest of his life until his passing in 1993, Dewey Balfa’s mission was to help people be aware of their culture.

“They called him the Cajun Ambassador,” Christine recalls. “My father wanted people from here to respect and honor Cajun music and culture.”

THE NEXT GENERATION As a child, Christine Balfa always loved music. She fondly remembers getting together with her uncles who would cook a supper, then play music.

“I remember as a child just being around that and being really taken with it,” she recalls.

At age eight, Christine started taking fiddle lessons from Jeannie McCleary near Ann and Marc Savoy’s home. “I wanted to do it, but I was also hesitant,” Christine confides.

As she grew up, her attitude changed, and she began playing acoustic bass guitar. At 17, she started playing at informal jam sessions and played guitar and triangle with her father in the summers. Eventually, she and her friend Steve Riley started jamming – with him on accordion and Christine on guitar.

Then she met Dirk Powell, an Appalachian-style musician, who became her husband. The couple started writing songs, eventually making a cassette recording of their songs, along with songs by Christine’s sister, Nelda. They sent the recording to Floyd Soileau, owner of Flat Town Music and Swallow Records, and the band – Balfa Toujours, comprised of

Top: Christine Balfa; Bottom: Shane Guidry; Right: Courtney Granger (left) and Jean-Jaque Aucoin (photos by Amelia Powell)

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She taught French classes to children at the Acadiana Symphony Christine, Dirk, Nelda and Kevin Wimmer – took off.

Christine never thought that she would become a full-time Orchestra & Conservatory of Music and is currently teaching musician. But she did, and the band started touring at festivals yoga at Ossun Elementary School and on the side.

Christine still occasionworldwide – France, Hong Kong, Russia, Scandinavia, ally plays music with Dirk, At the time, local papers were saying, ‘I Spain, Germany, Italy, the as well as Balfa Toujours and U.K. and the U.S. can’t believe they’re going to go and embarrass Bonsoir Catin. Her daugh“It’s been a blessing,” are both musicians and us and play this old music.’” But after the Balfa ters she says. “Traveling reitsingers, and Amelia is studyerated how much I love ing music at Loyola UniverBrothers played their first song in Newport, home, but it also makes me New Orleans. an audience of 17,000 people gave the band a sityShe’s also busy with see that we’re all similar.”

Christine also played standing ovation. “That moment changed my Louisiana Folk Roots, a nonprofit she founded with with other bands, including father’s life,” Christine says. other volunteers in 2000. the Magnolia Sisters with Her future plans include Anne Savoy, and Grammyplaying at Festivals Acadinominated Bonsoir Catin.

“That’s my group of girls,” Christine says. “They saved me after ens et Créoles and Festival International de Louisiane with both Bonsoir Catin and Balfour Toujours (with cousin CourtI went through my divorce, that band.” ney Granger) in the fall.

“I’m looking forward to those times again,” she says hopefully.

THE NEW ADVENTURES OF CHRISTINE After her divorce from Powell, Christine became a single mom to “I think we are going to have a resurgence after COVID is over.”

Follow Christine Balfa at christinebalfa.com where you can daughters Amelia and Sophie. She went back to school at University of Louisiana at Lafayette and became certified as a teacher. find out about her bands and her new artwork. R ROUX

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CULTURE

Diver’s Destination PARADISE FOUND

By Lisa Hanchey

I

f you enjoy floating in deep blue water, watching stingrays, sharks and colorful fish gracefully swim by, find your way to paradise at Diver’s Destination, Lafayette’s go-to dive shop since 1986.

Owner Greg Hidalgo started scuba diving in 1975 and taught diving lessons at Ski & Scuba before venturing out on his own. He describes lessons today as much less intimidating than in the past, due to more classes being held online.

TAKING THE PLUNGE “It’s really easy,” Hidalgo says. “The way it used to be, someone would come in and have to wait for the next class to start about two or three weeks later, and the classes lasted four weeks. Now, we use the internet and e-learning. So when somebody calls about scuba classes today, they can actually start today, because all of the lectures are done at home.”

After completing classes, students spend Friday, Saturday and Sunday at Diver’s Destinations’ onsite pool, kept at 87 degrees yearround. Once they finish, they are ready for an open water dive.

Not sure about your swimming skills? You can also take swimming lessons at Diver’s Destination, which has one of the oldest swim schools in Acadiana. But you don’t have to be Michael Phelps to be a good diver.

“The equipment does a lot of the work,”

Hidalgo explains. “You still need to know how to swim, because you never know when you’re going to fall off of a boat or a dock. You need to be able to swim to take care of yourself until somebody gets you a floating device.”

The goal is to make you feel comfortable in the water. “Basically all you have to do is know how to breathe, and you’re fine.”

OPEN WATER Once your training is complete, you can choose from several destinations for your open water dive. Diver’s Destination’s most popular trip is to Panama City, Fla. “People don’t realize it just because we’re so close, but they really see a lot of things that they don’t get to see other places,” Hidalgo says. “Last month we saw a giant manta ray swimming around and a big sleeping sea turtle. You also see bat fish a lot.”

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On the first day, the students go to Vortex Springs, a natural spring in Ponce de Leon, Fla. “It’s very clear,” Hidalgo says. “It’s always 68 degrees and chilly, so we have a wet suit for that.”

The next day, students dive off of a boat in the Gulf of Mexico. “We go to open water where you experience current and wave action with an instructor.”

Near Louisiana, divers can explore the Flower Gardens, located 100 nautical miles offshore of Galveston, Tex. “It’s a salt dome that has pushed up, and it’s the most northern coral reef in the western hemisphere,” Hidalgo explains.

But you can also do your test dive almost any place in the world, including Cozumel, Mexico and Honduras, where Hidalgo directs the Marine Biology Research Camp for 12 to 17-yearolds in Roaton.

“I’ve been going to Honduras since 1978, and my boys have been going there since they were six months old,” Hidalgo says. “We teach high school students about marine biology. They learn how to identify fish, do fish counts on the reef, identify coral and do coral counts. It’s all about conservation.”

The research camp’s focus is on dolphins.

Every day, students swim, dive and train with the magnificent mammals. “They actually train the animals to perform different behaviors,” Hidalgo says. “Parents are welcome to come along as well, which is really kind of nice.”

Each year, Diver’s Destination chooses a new location for open water dives. This spring, it’s St. Lucia. In August, it will be Cayman Brac.

Once you make four dives, you are certified to dive anywhere in the world. “That is a lifetime card,” Hidalgo explains, “but if you haven’t been diving in a year or two, we always suggest doing a refresher class.”

NO SHOES, NO SHIRT, NO PROBLEM To scuba dive, you just need a mask and snorkel. Everything else — including a wetsuit — is provided by Diver’s Destination.

“You can rent everything you need,” Hidalgo says. “We help you with that, and make sure that you get something that’s comfortable and fits you well. It’s very simple.” R

All images taken at Flower Garden National Park. Divers include Alison Hay and Rolf Clarke. (Photos by Clarke Imagery)

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CULTURE People don’t realize it just because we’re so close [to Panama City], but they really see a lot of things that they don’t get to see other places,” Hidalgo says.

“Last month we saw a giant manta ray swimming around and a big sleeping sea turtle. You also see bat fish a lot.

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You don’t need a silver fork to eat good food.

Paul Prudhomme

FOOD

Destination Dining

ARNAUDVILLE EATERY CELEBRATES LOUISIANA CULTURES

By Sarah Spell

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FOOD

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olks go out of their way to dine at The Little Big Cup. Perched on the banks of Bayou Fuselier in the tiny town of Arnaudville, La. (population: roughly 1,000). The restaurant serves up eclectic Cajun and Creole fare in simple, yet sophisticated, surroundings.

The venue features a dining room with high ceilings and curtained clerestory windows, as well as a cozy buffet line and a bar with ample elbow room for sipping a Fifth Avenue or an Arnaudville cosmo.

Photos courtesy of The Little Big Cup

Our customers have a feeling of ownership...people come in and start taking pictures or videos as soon as they walk through the door.

— Sanjay Maharaj, co-owner of The Little Big Cup

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FOOD But the real draw is the party in the back: outdoor dining on a pair of shady decks – one at street level and another on the water, complete with a boat dock. Potted plants and hanging baskets create a green cascade, punctuated with a kaleidoscope of color.

The owners of The Little Big Cup, Sanjay Maharaj and Kevin Robin, know how to go with the flow, which has served them well. In 2011, the couple traded a life in New York City to become culinary start-ups in Robin’s hometown of Arnaudville. Maharaj,

Robin took the plunge. By December 2012, The Little Big Cup had spilled over into a full-scale restaurant.

RESERVATIONS REQUIRED

While the ongoing COVID-19 pandemic has forced some restaurants to close and left others struggling, The Little Big Cup is thriving.

During a state-mandated shutdown from March until May of 2020, its owners took advantage of the downtime by remodeling the kitchen, updating employee workspaces and adding out-

Owners Kevin Robin (L) and Sanjay Maharaj (R)

a banker, had business acumen, while Robin had a psychology background, restaurant experience and food-related roots — Russell’s Food Center, Arnaudville’s supermarket, is a multi-generational family business.

In October of 2012, Maharaj and Robin opened The Little Big Cup, a 30-seat coffee shop. (Its name was a nod to a Manhattan mainstay, The Big Cup, which famously served up caffeine and connections until it poured its last cuppa in 2005.) When the building next door came up for sale, Maharaj and 30

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door seating.

“It’s been great to be able to offer not only socially distanced seating, but outdoor dining,” said Maharaj. “People really seem to appreciate that.”

The restaurant is open Tuesday through Sunday, with reservations required for the Surf and Turf Buffet on Friday and Saturday nights and also for the Boucherie Brunch Buffet, which is served on Saturdays and Sundays.

“We’re proud to have created a place where our customers have a feeling of ownership,” Maharaj added. “People

come in and start taking pictures or videos as soon as they walk through the door. We see people giving tours to friends who are here for the first time.”

CULTURE, CUISINE AND COMMUNITY

The restaurant’s success has helped shape Arnaudville’s identity as an arts community, where there’s a lot of culture per capita, including the NUNU Arts and Culture Collective, which hosts art openings, poetry readings and other community events.

In April, a pair of New Iberia patrons visited The Little Big Cup for brunch.

In addition to a love of food, Nicholas Hernandez and Phanat Xanamane share expertise in urban planning and a passion for community development.

Both have contributed their time and talents to Envision da Berry, a New Iberia nonprofit focused on revitalization that Xanamane helped establish in 2011. Its efforts include two community gardens and a fresh produce market which give residents access to healthy, affordable food.

At The Little Big Cup, they said they were struck by the warmth of the setting, the diversity of diners and staff, and the magnitude of the 19-item buffet menu. Hernandez was happily surprised to find a Cajun staple — boudin — among the offerings.

The Boucherie Brunch features an array of dishes, from crème brûlée French toast, scrambled eggs and bacon, to gumbo, pork roast and jambalaya. The dining duo heaped praise on a true breakfastto-lunch crossover: roasted sweet potato wedges with a cinnamon glaze.

“Phenomenal,” said Hernandez.

As they dined alongside the bayou, Xanamane observed how the restaurant has also become a community resource.

“You really just saw people enjoying the space, walking down the stairs to the lower deck and stopping to talk or take pictures. I love these kinds of spaces that help reclaim the history of a community and bring people together,” said Xanamane. “What’s happening here is amazing.” R

Clockwise Top to Bottom: Cajun Kevin Poboy; Creole Surf n Turf; Fried Crawfish Cornbread; Oh la la cocktail

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FOOD Shrimp and Tasso Pasta INGREDIENTS 1 lb. shrimp, cleaned, and peeled ½ lb. tasso, diced ½ stick of butter 1 c. onion, chopped 1 c. celery, chopped 1 T. red pepper 2 chicken bouillon cubes 2 pt. heavy whipping cream 1 c. Parmesan cheese ½ c. finely chopped parsley 1 T. paprika

Timmy Credeur

LOUISIANA-COOKING LEGEND AND RESTAURATEUR

L

SHARES A CROWD PLEASER RECIPE

By Jean Allen

ocally born and raised, cooking practically runs in this restaurateurs’s blood. Timmy Credeur grew up working alongside his mother cooking and bussing tables at Don’s Seafood and Steakhouse, where his parents also met.

In 1973, 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. Five years later, he would kickstart (and win) the first-ever gumbo and chili cookoff.

In 1985, the mother-son duo would open a second New Orleans location. He remained there for a time before pursuing other restaurant ventures in Orlando and Lafayette.

Now retired, Timmy Credeur has spent the past 15 years working as a caterer, while spending quality time with his wife Kitty and three children. After so many years, he still cooks for the love of it.

“What I’d enjoy most is sending out the food and seeing your 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.” R

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INSTRUCTIONS 1. Saute onions and celery in butter on medium fire for 12 minutes.

2. Add cream, red pepper, chicken cubes, parsley, paprika, and ½ cup Parmesan cheese.

3. Stir until smooth, then add tasso.

4. Add shrimp and cook on low heat until shrimp are pink.

5. Spread over flat fettuccine pasta.

Sprinkle top with Parmesan cheese.

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TIA JUANI TA'S FISH CAM P

7 2 3 R Y A N S T R E E T LAKE CHARLES,LOUISIANA

TIAJUANITASFISHCAMPLC

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FOOD Love-n-Honey Poulet

The sweet, natural flavor of honey is a perfect accent to the rich and spicy chicken. Use a meat thermometer to make sure the chicken isn’t overcooked.

The perfect temperature is 165-170° in the thickest part of the breast.

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

(Photo courtesy of Curt Guillory)

Grillin’ with the Guru CAJUN GRILLING TECHNIQUES AT THEIR FINEST

T

By Jacque Frugé

he word is getting out about a couple of guys on local television that bring all the grill has to offer right to you. See what all the buzz is about on their grilling show on Mondays and Wednesdays at 6:30 p.m., anytime online at kdcg.com or on their Facebook page at facebook.com/cajungrilling.

Keith Guidry, of Percy Guidry Hearth and Patio fame, is one-half of the dynamic duo. Keith has been a grill enthusiast all his life. On the show, Keith’s incredible personality comes right through the screen, and while he’s sure to tickle your funny bone he definitely knows his way around a grill.

From cooking temperature to base and accent woods for the perfect fire, Keith shares his lifetime of grilling knowledge with the audience.

Curt Guillory makes up the other half of the show. Curt’s expansive knowledge of food and cooking techniques is always on display. If you want to know the “why” behind the technique, Curt’s your guy. From denaturing proteins, to the Maillard reaction, to what pâte a choux means (it’s cabbage paste), Curt is always dropping knowledge bombs as to why they do what they do, and how it can make you a better cook.

Grillin’ with the Guru isn’t just about crazy food. According to the gurus themselves, “We want to show everyone how to make the most of what they already have.” R

INGREDIENTS Louisiana Love Potion #10 Injector Marinade 1 chicken Fryer (4-5lbs) Louisiana Love Seasoning Blends 16 ozs. Local honey 2 teaspoons Rosemary (dried, or 1 tablespoon fresh, chopped) ½ cup Dry white wine 2 cups Rice 1-16 oz. can Coconut milk 16 ozs. Water ½ cup White onion (chopped) 1-16 oz. bag Frozen mixed vegetables 3 ea. Bell pepper (red, yellow, green) Olive oil DIRECTIONS 1. Split, or spatchcock, chicken and inject with Louisiana Love Potion #10 in several locations (breasts, thighs, legs, wings).

2. Season the outside and cavity with Louisiana Love Seasoning Blends.

3. Place skin side up over slow, hardwood fire for about one hour.

4. Place honey, wine, Louisiana Love, and rosemary in a small, heavy pot and heat until boiling.

5. Cook mixture for about 7 minutes, then remove from heat.

6. Brush chicken with mixture several times while it cooks.

7. Rinse rice, place in suitable pan, add coconut milk, water, and Louisiana Love Seasoning Blends. Cover pan and place on grill for 7-10 minutes until rice is cooked.

8. Sauté onion and mixed vegetables in heavy skillet with a little olive oil until onions are clear.

9. Add mixture to rice, stir, taste and adjust seasoning.

10. Seed and slice bell pepper, coat lightly with oil and sauté or grill until slightly charred, but still al denté.

11. Make bed with rice mixture, top with peppers. Add cooked chicken and top with remaining honey sauce.

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FOOD Café Sydnie Mae: your happy place EASY TO FIND, IMPOSSIBLE TO FORGET

By Curt Guillory

A

mong the shared wall buildings on Bridge Street in beautiful downtown Breaux Bridge — almost hidden in plain sight — Café Sydnie Mae sits on a corner and welcomes patrons to come in and enjoy life for a while.

Café Sydnie Mae is the result of a collaboration between Chip Durand — son of the restaurant’s namesake, Sydnie Mae Durand — and the present owners, David and Cheryl Puckett.

AN INCREDIBLE RESTAURANT EXPERIENCE Great restaurants are a combination of incredible food, excellent waitstaff, warm and inviting atmospheres, and smiling managers that keep it all running like a well-oiled machine. Let’s start with the food, shall we?

Go get the Breaux Bread! If you have just one thing on their incredible menu, make it this unassuming little appetizer. On the surface, it’s just a warmed loaf with parmesan cheese, olive oil and marinara sauce. But in reality, it’s so much more than that. This appetizer cannot be oversold … it’s that good.

When it comes to their steaks, the devil is in the details. Yes, the cuts are excellent, and yes, they are grilled to your liking with a wonderful crust and an incredible herbed compound butter that melts away.

Among their signature dishes is a little jewel named Teche Wellington. This is decadence from the sea. Puff pastry is filled with seafood and baked until crispy and brown. Then it is surrounded by a velvety smooth sherry cream sauce with shrimp and crab meat. It’s even better than it sounds.

Looking for another destination dish? Café Sydney Mae’s grilled pork chops are why grills

exist. French cut pork chops are brined and then grilled to your liking (just don’t go past medium).

Even the sides are a cut above: creole cream cheese grits … that’s all you need to know.

THE SPECIALS ARE SPECIAL You know the old adage that says you shouldn’t order the chef’s special? Well forget that here.

Order the specials. Chef Kim Nuzum goes deep into her book of culinary knowledge to offer some truly unique dishes.

Nuzum is a graduate of the Culinary Institute of America, and it is abundantly evident that she has learned well.

Classical French cooking techniques can be seen in most of her dishes. Even traditional Cajun favorites are executed with pinpoint precision.

“It’s important to me to control the process,” she said, “and if something should fall short, I can find and correct the problem quickly.”

Nuzum enjoys making one-off dishes and unique creations as she draws inspiration from everything around her.

“I love to push the envelope,” she said.

FIND YOUR HAPPY Owner David Puckett books live music every weekend, usually three different performers each week. Combine that with a great bar that knows just how to mix a drink, and you’ve found a place that makes you want to stay a while.

Go to Breaux Bridge. Park a few blocks away and enjoy the walk up. David and Cheryl will probably be sitting outside, and he will quickly get up to welcome you and open the door.

Enjoy the surroundings, have some incredible food, and know that you have found your “happy place.” R ROUX

I love to push the envelope - Chef Kim Nuzum

Left to right: Delicious Fried Green Tomatoes with Seafood Etouffee appetizer.

(Photo courtesy of Café Sydnie Mae); Steak and Cake-One of Sydnie Mae’s perfectly cooked steak with their signature crab cake.

(Photo courtesy of Curt Guillory); Breaux Bread-A Sydnie Mae must have! (Photo courtesy of Curt Guillory)

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For Portraits Call Kelly 337.962.5432 kellysheadshots.com

FOOD

Slow fast food in downtown Lafayette SCRATCH FARM KITCHEN IS SERVING UP JOY

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By Aileen Bennett

hether you call it farm to table, pasture to palate or just a place to get really good food, Scratch Farm Kitchen is thriving in downtown Lafayette.

Owners, masterminds, chefs, farmers and hard-working ladies, Jamie Harson and Kelsey Leger have never taken the easy road, and the diners that fill their restaurant for breakfast and lunch are grateful. Their journey began with overambitious group dinners at their farm, then a tent at the local farmers market, then a food truck. Two years ago they shifted to a bricks and mortar setting, where the duo has continued to stay true to themselves.

When I asked about the food, expecting their replies to be about supply chains, and how they survived the past year of uncertainty, they talk about joy and real food. They mention joy a lot, even though they are obviously tired from a busy Friday, serving constant lines of people since they opened. Often, they leave the restaurant and go home to work outside harvesting food. They still grow their own figs, pears, blueberries, hibiscus, and even get honey from their own bees (with some entertaining bee stories along the way, too). What they don’t grow themselves is sourced from local farms wherever possible, and the menus are driven by seasons and availability.

The menu is filled with “slow” fast food, easy-eating items derived from street food, such as burgers, burritos and bowls that evolve as the produce changes. The burger deluxe may be brie and basil one week, bacon another, cherry chèvre the next — it’s why their customers become regulars. They always have a choice of proteins — usually chicken, eggs, wagyu beef, tofu, pork, beef, boudin or veggies.

This isn’t your pretentious “look at us” type of restaurant. They are creative, not to look cool, but so nothing goes to waste. They invent new menu items to use up excess foods and make their own condiments, because it makes sense. They also know that first-timers need extra time to order from the ever-changing chalkboard menu.

Grab yourself a table in the restaurant, at the bar, or outside in the charming courtyard and eat your (locally-sourced) vegetables. R ROUX

From top left to right: The team at Scratch Farm Kitchen (Photo

by Gwen Aucoin Photography); Asian Chicken Salad Toast (Photo by Aileen Bennett); Scratch Farm’s extensive menu is changed out twice a day, and this breakfast dish represents another creative and delicious combination of flavors. (Photo by Aileen Bennett)

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Peacock Room and Gospel Coffee & Boozy Treats TWO NEW EXCITING CONCEPTS ELEVATE THE NOLA FOOD AND BEVERAGE SCENE

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he new Kimpton Hotel Fontenot is in the heart of New Orleans’ Central Business District (CBD), where Executive Chef Chris Lusk and Bar Supervisor Paula Echevarria head up a showstopping cocktail lounge and stylish corner café.

Peacock Room is an elevated, energetic hotspot where cocktails are sipped and bites are shared, while Gospel Coffee and Boozy Treats caters to an on-the-go crowd with imaginative offerings.

“New Orleans is known for its rich, cultural dining scene and dynamic cocktail offerings, and we’re excited to debut two truly outstanding concepts that honor the city’s past while celebrating its modern creative class,” said Restaurant and Bar General Manager Jessica Retif. “We look forward to inviting guests to revel in the electric energy of each space.

Whether it’s a late-night craft cocktail at Peacock Room or a mid-day boozy milkshake at Gospel Coffee and Boozy Treats, guests can experience twists on classic New Orleans flavors and unparalleled Southern hospitality in the heart of downtown.”

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sophistication of a classic social club, Peacock Room delivers a bright and vibrant feel during the day and a sexy, moody atmosphere come sundown, perfect for an afternoon aperitif, dinner or an end-of-evening nightcap. The interior of Peacock Room features a bohemian mix of art, vintage carpets, brass hardware, crystal fixtures and velvet upholstery.

Under the leadership of Bar Supervisor Paula Echevarria, the cocktail lounge will serve a contemporary selection of exceptional, hard-to-come-by spirits and evocative craft cocktails, such as the bright yet smoky Primp and Preen, made with mezcal, white rum, orgeat, fresh citrus and a touch of blue curaçao, and the sweet and creamy Right Place/ Wrong Time, made with a butter-infused vodka, coconut milk and espresso syrup. For the food-focused, Executive Chef Chris Lusk’s menu features refined shareable interpretations of regional classics, including items like Crawtator Crusted Oysters with jalapeno sriracha, mirliton and bacon lardon; Blue Crab Pimento Cheese with port salut, Calabrian chiles and toasted brioche; and Fruits de Mer Pho, made with cashew hoisin, grouper, shrimp ramen and crab boulettes.

FOOD

Just a few steps away from Peacock Room, in a minimalist-designed space flooded with natural light and energized upbeat music, is Gospel Coffee and Boozy Treats.

And just like at Peacock Room, Gospel will host regular performances from an array of talented local musicians. The café features banquette seating along Tchoupitoulas Street and a laptop-friendly central communal table equipped with functional power. The café’s expertly crafted espresso drinks, drip coffee and rotating pour-over selections are offered alongside a selection of coffee-infused cocktails and alcoholinfused shakes, like the Holy Atolé, a twist on Mexican hot chocolate with mezcal, and the Red Velvet Cornbread Cupcake made with bourbon creole cream cheese. The food program at Gospel is formatted for light eating-on-the-go with items like NOLA-inspired breakfast tacos made with crab-boiled potato, andouille sausage and jalapeno sriracha; house-made pastries; and breakfast po’ boy made with house-made cane syrup, sausage and Tabasco aioli. Guests can also enjoy house-made frozen custards, including monthly seasonal flavors off the café’s Custard Calendar, like Strawberry Shortcake made with vanilla custard, white chocolate, fresh strawberries and a sweet biscuit.

Both concepts are located within the Kimpton Hotel Fontenot, at 501 Tchoupitoulas Street, New Orleans, Louisiana. R

From left to right: Duck Confit Boudin Blanc; “Sweet Treats” at Gospel Coffee and Boozy Treats; Rue des Oranger (Photos

by Aubrie Pick); Peacock Room (Photo by Cris Molena)

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F. Scott Fitzgerald

drink

Here’s to alcohol, the rose-colored glasses of life.

DRINK

Legendary Bar Owner

JARED DOISE’S GAS STATION TO BAR CONVERSION IN 2003 HAS GROWN TO EIGHT LOCATIONS

J

By Jay Walker

ared Doise always knew what he wanted.

“I wanted to be an entrepreneur,” he said. “I had a bachelor’s and a graduate degree. But I wanted to open a sports bar.”

Doise credits his years working at LaFonda’s for his inspiration.

“Man, I learned so much about the bar business from them,” he said. “It was really a springboard for me.”

In 2003, an investment of $60,000 turned the old gas station on Bertrand Drive into the first Legends location. He remembers the opening. “(Former UL head coach) Rickey Bustle and his staff were my first customers. But it didn’t take long for the neighborhood to embrace it. Then two years later, a buddy of mine wanted to sell Amanda Scott’s down-

Top to bottom: Mouthwatering Hawaiian Burger; Thirst quenching Blue Margarita; Jared Doise outside the Bertrand location... where it all began

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town. That became our second location, and we just went from there.”

The latest Legends is now open in Scott.

The concept is the same … but there is one big difference.

“It’s the first one we built from the ground up. My friend Scott Carboni owned the land and asked if I’d be interested in building there.”

Like the other locations, Legends in Scott serves food as well as drinks. And, they have outside dining and a drive-thru as do the other locations. That proved critical when the pandemic hit.

“We saw the smoking ordinance coming so we made sure we had outside areas for those folks. That, combined with the drivethru windows kept us in business while others weren’t so fortunate.”

And, Doise is quick to point out: it’s a family success story.

“My mom works for us,” he said. “In fact, the burgers are her recipe.” Before remodeling and an expansion of the menu, the burgers were cooked on George Foreman grills.

“I bet we went through about 150 of those things,” he said, laughing.

Legends has become the first name in Lafayette when it comes to the bar and grill business and now has eight locations.

“Curb appeal is important. I do a lot of the cleaning myself. It isn’t rocket science.

I just put on my jeans every day and go to work.” R

have your fanatasy footbal draft with us 985-300-5674 www.legendsoflafayete.com

a legends event center book your next event with us www.westlineeventcenter.com

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• 3oz of JT Meleck Vodka • 1 cup lemonade • Sparkling water • Ice • Sliced lemon for garnish • Sliced strawberries (stems removed) for garnish

1. Combine vodka, lemonade and ice in serving glass.

2. Mix well and top with sparkling water.

3. Garnish with lemon slice and add a few slices of strawberry to enjoy after drinking.

5-minute Spiked Lemonade

Origin of the word COCKTAIL …

Coquetel was a term for a mixed drink in Bordeaux, which rapidly became “cocktail” in America. The apothecary from New Orleans by the name of AntoineAmede’e Peychaud served a mix brandy drink in a French eggcup. The French term for egg cup is coquetier.

Peychaud’s guests shortened it to cocktay and it eventually became cocktail.

COCKTAILS

HOT LIST

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.25oz Spirulina Falernum 1.5oz Cathead Vodka .5oz Cocci Rosso 1oz watermelon syrup .75oz fresh squeezed lime juice Butterfly Pea Flower Tincture Pickled watermelon rind

Peacock Room 501 Tchoupitoulas Street New Orleans, LA

1. Add Spirulina Flernum to the bottom of your Collins glass, set aside.

2. In a shaker, build: Vodka, Cocci Rosso, watermelon syrup, and lime juice. Shake ingredients.

3. Add crushed ice to your prepared Collins glass, strain shaken ingredients over ice.

4. Dash of butterfly pea flower tincture on top, garnish with pickled watermelon rind.

• • • • • • •

Flock To Me

1. Remove green skin from rinds using citrus peeler. Cut rind pith into ½” cubes and set aside.

2. In saucepan, combine: apple cider vinegar, rice wine vinegar, sugar, cinnamon, anixe, black peppercorns, clove, St Elizabeth’s dram, ginger, Velvet Falernum, and salt.

3. Bring to boil, add peeled and cubed watermelon rinds. Return to boil then remove from heat and allow to cool uncovered. Refrigerate for up to 30 days.

1. Process watermelons into juice using pulverizing juicer (save rinds for pickling).

2. Combine 2000g watermelon juice with 400g granulated sugar into saucepan and heat to a simmer/low boil for one hour, or until liquid reduces to less than half, stirring. Do not let boil over. Refrigerate for up to 30 days.

Pickled Watermelon Rind • 750g apple cider vinegar • 750g rice wine vinegar • 1000g granulated sugar • 20g cinnamon • 15g anise • 25g black peppercorns • 75g clove • 150g St Elizabeth’s dram • 250g Giffard Ginger • 250g Velvet Falernum • 35g kosher salt

Combine ingredients in a quart container, apply the lid. Shake vigorously until fully incorporated. Refrigerate for up to 60 days

Watermelon Syrup • 2000g sliced watermelon • 400g granulated sugar

Spirulina Falernum • 750ml Velvet Falernum • 10g Blue Spirulina Powder

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We are so grateful to everyone who helped Roux celebrate the launch of our inaugural issue. Special thanks to our event partners… Cajun Harley Davidson, ExploreElement Event Productions, Schilling Distributing, Timmy Credeur, Fezzo’s, Don’s Specialty Meats, JT Meleck Distillers, DJ “Seth Fangue”, Kelly Morvant Photography and Hulco Printers. There would not be a party without the guests who “show up”. Your support means everything. Looking forward to making more memories!

Roux Magazine Launch

EVENTS

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MUSIC

Music is the soundtrack of our lives.

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Dick Clark

MUSIC Photo courtesy of Jake Springfield

Learning to sit still

AFTER 35 YEARS OF CONSTANT MOTION, TERRANCE SIMIEN LEARNS HE CAN STAY HOME — AND LIVE

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BY DWAYNE FATHERREE

here’s a lot to be said for perspective. And, for Terrance Simien, the last year has offered it in spades.

The Mallet native has plied his trade for decades, playing his particular flavor of zydeco to fans across the globe. The band was the first to showcase zydeco in a major motion picture, 1986’s “The Big Easy.” Simien even made an appearance on a Disney soundtrack, 2009’s “The Princess and the Frog,” playing accordion, rubboard and triangle on “Gonna Take You There,” his collaboration with Randy Newman.

“I’ve been very fortunate to have certain things happen,” Simien said. “We got the first zydeco song in a Disney film. Then the Grammy in the zydeco music category, and then a second Grammy in a different category. In the last year, I had time to look back at all that we were able to accomplish. It’s very humbling.”

At this point in his career, Simien performs internationally, mostly at performing arts centers and festivals, and also at schools, where he introduces students to zydeco music and Louisiana’s Creole culture through his Creole For Kids educational program.

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MUSIC

Left to right: Paul Simon, 1987; Ancestral Grooves, CD a collaboration of zydeco and Nola brass. ; GRAMMY awards 2014, from the left back row Jose Alvarez, Keith Sonnier, Stan Chambers, Marcella Simien, Danny Williams, Terrance Simien

“We play very, very few clubs,” he said.

But that made the pandemic’s effects even more severe.

Simien’s typical venues have largely been shuttered during the last year.

“Especially theaters and art centers,” Simien said. “I think those are going to be last to come back, but we are starting to book gigs for the fall.”

Simien has spent the last 35 years on the road, ever since a recording he made for Paul Simon’s “Graceland” ended up on the cutting room floor. It may not have made the record, but the four-part harmonies and professional production made for a great single — and a very slick demo.

Simien said he had never spent more than two months in Louisiana in one stretch since then, until the COVID-19 pandemic put live music on life support.

“There was good and bad with that,” he said. “The good part was that I was able to be with my wife and family for a whole year. When you go, go, go like that, you don’t realize the strain you’re putting on your body. So, this was a time of relaxation and a time of creativity. I was in the studio every day and this time has really been a good time.”

To say he has been prolific during the forced touring break would be a gross understatement. The respite gave him a chance to collaborate with fellow nouveau zydeco stalwart Keith Frank and New Orleans brass scion Glen David Andrews to record “Ancestral Grooves,” a digital album released last 52

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August, credited to Terrance Simien’s Krewe de Monifique.

The project got its start before the pandemic took hold when Simien and Andrews played the New Orleans Jazz and Heritage Foundation’s annual gala in April, 2019. The combination of New Orleans funk and jazz with Simien’s bluesy zydeco got Andrews excited.

“He grabbed me and said, ‘We need to do a record!’”

Simien recounted in his best impression of Andrews’ raspy voice. “‘Man, we need to do a record!’ So, I started working on the project.”

The album’s nine tracks were recorded from February to June of 2020 in studios in five states, including Louisiana’s Race Street Studio in New Orleans and Dockside Studio in Maurice.

Also during that time Simien’s wife, Cynthia, was speaking with the curators of the National Museum of African American Music about why there was no zydeco representation planned for the museum, which opened in January.

Now, one of Simien’s signature West African Fulani hats is part of an exhibit at the Nashville site, along with Queen Ida’s Hohner accordion and a rubboard belonging to Reggie Dural, son of the late Stanley “Buckwheat Zydeco” Dural Jr. The artifacts are accompanied by a handmade Creole flag.

Most recently, in April, Simien was one of 32 Louisianians to receive an inaugural World Maker Award and a grant from the Foundation for Louisiana. More than 360 artists, cultural

workers and tradition bearers competed for the honor, which supports creative, visionary work across the state.

“We are working on some things,” Simien said slyly. “I can’t give anything away. But we have some things coming.”

Along with the pandemic-induced productivity for Simien also came some introspection and time to evaluate the state of zydeco music.

“People who think the music should never change don’t understand what music really is,” Simien said. “I say, ‘If you want to be a traditionalist, go pick up an accordion and make the music you think should be made.’ If you can’t do that, then sit down.

“And don’t write about it,” he continued. “There are a lot of people who have things to say who really don’t know nothin’ about nothin’. People come out of nowhere and try to write our history. And when the people who live it tell the truth about it, well, sometimes people just don’t believe it.”

The demands of purists send a confusing message to young musicians, said Simien.

“It’s Important that artists don’t let anyone talk them out of being artists,” he said. “There’s a new generation of artists trying to figure it all out. They should take ownership of their music.

“The music changed -- from juré to Amédé to Clifton to the artists of today,” Simien concluded. “And if it’s not changing, it’s dying.” R

People who think the music should never change don’t understand what music really is. I say, ‘If you want to be a traditionalist, go pick up an accordion and make the music you think should be made.’ If you can’t do that, then sit down.

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NEW MIX PACK

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Photo courtesy of Joseph Llanes

MUSIC

Riding on the “Spur of the Moment”

KYLIE FREY CRAFTS NEW MUSICAL LANDSCAPE FROM OLD-SCHOOL RODEO INFLUENCES

I

By Dwayne Fatherree

t’s hard to imagine a more humble start for a musician than playing a set at Frank’s Bar. A nondescript two-room storefront on U.S. Highway 190, it is what most people would call a workingman’s bar — a long, worn bartop on the darker side, dim fluorescent lights, a pool table and a few four-tops on the other.

But that is where Kylie Frey played her first public show.

“Yeah, my first gig was Frank’s in Opelousas,” she said. “The second was Willie’s. So it’s like I grew up playing in those little bars. I was 17 playing out at Mexican restaurants in Opelousas, Lafayette, New Iberia, wherever there was a place that would let me play.”

Now, not quite a decade later, the singer-songwriter is preparing to set up at Sound Emporium in Nashville to record her second batch of songs, with an EP expected by the end of the year.

“We’ll start recording in about a month,” Frey said from Key West, where she was playing two sets at the 2021 Mile 0 Fest. “I’m making it up as I go along. I’ve written so many songs, it is hard to settle on what will get recorded. I know we want to put out a six-song EP by the end of the year, and

‘The Story’ is definitely one of the songs that will be on it.”

The new work will be a follow-up to 2020’s “Rodeo Queen,” Frey’s auspicious recording debut. It spawned one single, “Spur of the Moment,” which has charted comfortably on Texas radio while driving hundreds of thousands of plays online.

Although she hails from the zydeco-rich St. Landry Parish, her musical roots were set while on the road as a rodeo competitor. Like her father, boudin baron Billy Frey, Kylie spent a lot of time on the road in Texas, traveling from competition to competition on the rodeo circuit.

“Rodeo really is how music came about for me,” she said.

“I was always on the road, so I soaked up a lot of Texas influence.”

Hopefully she can continue to ride that influence. As venues reopen post-pandemic, Frey hopes that the spark “Rodeo Queen” caused can be fanned into a flame.

“I was just getting up and going when the world shut down,” she said. “But I have been more able to play than some of my friends have.”

One thing she is looking forward to is this year’s Christmas show in Lafayette. R ROUX

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Making progress while marking time DRUMMER TRACY BROUSSARD USED THE PANDEMIC SLOWDOWN TO REKINDLE HIS CREATIVE PASSIONS

By Dwayne Fatherree

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MUSIC Now that everything’s opened up, I’m playing five or six times a month. I haven’t played that much in 15 years. It’s good for my musical soul.

F

or most people, going from playing on stage before packed arenas to playing the clubs along Nashville’s Broadway would seem like a step down.

But for Tracy Broussard, who has spent the better part of the last two decades on the road as country superstar Blake Shelton’s drummer, it’s provided a measure of balance. The Cankton native used his time during the pandemic to rediscover the reason he fell in love with music in the first place.

“I was home and had plenty of time to practice, but everyone else was home, too,” Broussard explained. “I found all of the practice pads I had in the house and set them up. There were things I had picked up over the years that I don’t know where I picked them up. It was like going back to the drum line at Acadiana High School.”

Getting back to rudiments helped put his playing back in perspective.

“All the things I’ve been doing, playing to a metronome,” Broussard said. “Now was the perfect time to get back to basics and work out the kinks. It let me build my technique back up.”

He also had time to think about his career — and what he would do if the touring industry remained grounded. Luckily for him, he was part of a musical family with deep pockets.

“We were blessed that Blake is a TV star,” Broussard said. “He took care of us through the year. But there were some dark days. Days where I didn’t want to get out of bed.”

What ended up motivating him and helped him get excited again was his passion for sports.

“If I were not doing music, I would be in sports,” he said. “I have a friend in Wisconsin. First we talked about doing a radio show. Then it was like, ‘Let’s just do a live-

stream broadcast on Facebook. Let’s just do something about sports and music.”

That is where Broussard and his friend Jeff Stone hit their first snag. The reason he was free to work on the idea was because the music industry was at a standstill.

But so was the professional sports industry.

“We called it ‘Over The Line,’” Broussard said. “Basically it was like our phone conversations. We’d talk three times a week. Then sports started to come back, then the music started to come back.”

The concept quickly solidified into a weekly Facebook show which he is now repackaging as a series of podcasts.

And, as the music venues started opening back up, he started doing local gigs — something he had not done in more than a decade.

“I had a friend, Zack Ray, and his drummer wasn’t working out,” Broussard said. “So I told him I’d play. It was taking me back to 1996 when I was trying to get a steady gig. He has a bunch of ’80s country ’90s country.

So I got a Spotify playlist and started learning the songs.”

That outlet also reminded Broussard how much he loved the work of playing music.

“Now that everything’s opened up, I’m playing five or six times a month,” he said. “I haven’t played that much in 15 years. It’s good for my musical soul. I love ’90s country. I love going out and seeing people.”

In addition to renewing his musical wellspring, the time off also allowed Broussard to realize that, no matter what else came out of the self-enforced exile of the pandemic, he had some major accomplishments under his belt — and some goals still on his horizon.

“I’m like, I’m good if this is the end of music, I’ve checked a lot of boxes,” Broussard said. “My kids and my wife are happy with me, with who I am. If the touring goes away, I’m still a good dad, a good father. I’m playing with house money as far as my career goes.” R

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MUSIC

S

Young Lafayette resident is working toward

Nashville music career

SOPHIA MCCARTHY: COLLEGE STUDENT, SINGER-SONGWRITER, MUSIC BIZ PRO

ophia McCarthy, a 20-year-old from Lafayette, moved to Nashville to fulfill her dreams of becoming a singersongwriter.

McCarthy attends Middle Tennessee State University (MTSU) where she is working toward a degree in recording industry management.

“I started singing in middle school. I was playing shows and working hard at it,” McCarthy said. “I met a directing agent at an expo. He brought me to Nashville and led me to apply to MTSU.” McCarthy was appointed chapter head of the Nashville Songwriters Association International (NSAI) at MTSU. NSAI is a nonprofit trade organization for those devoted to songwriting. The organization works to provide information and guidance on the songwriting process while providing opportunities for aspiring songwriters to learn from music industry professionals.

Also, McCarthy currently serves as head of campus for Grammy U, an organization for students pursuing a career in the recording industry. Grammy U holds events that give students the opportunity to gain one-on-one, behind-the-scenes experience in the music industry.

While going to school and fulfilling her leadership positions, McCarthy started interning at 14-Inch Fringe, a company devoted to artist management and creative services. After her internship, McCarthy landed a permanent position with the company.

In addition, she was recently offered a paid internship with Curb Entertainment on Music Row in Nashville. She will be working in their country music publishing division and running one of their social media platforms.

McCarthy said in between her responsibilities, she tries to keep practicing her craft as much as she can.

“I try to stay busy,” McCarthy said. “Working, booking shows and playing as much as possible.”

Moving to Nashville has really inspired her.

McCarthy said that being able to work on her own music has allowed her to use her creativity.

“I’m hoping to release new music soon,” McCarthy said. “I’ve recently been in and out of the studio, and it’s so nice to be at a point in my life where I can really focus on making music.”

McCarthy posts videos on her various social media platforms to a growing audience. She loves to share her music, life updates and accomplishments with her friends and family via Facebook, Instagram and TikTok under the username SophiaMcCarthyMusic. R

By Shelby Bordes

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ENJOY RESPONSIBLY © 2021 Anheuser-Busch, Bud Light® Beer, St. Louis, MO

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Sweet as Your Mom’s Sweet Dough Pies ST. MARTIN PARISH-BASED FEMALE TRIO, SWEET CECILIA, ON SHARING THE GRAMMY SPOTLIGHT, DANCING WITH THEIR MAMAS, AND A RAPID-FIRE Q&A

By Brandy Cavitt

Photo courtesy of Brandy Cavitt

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Opposite page: Sweet Cecelia (Photo courtesy of Brandy Cavitt); Below: Sweet Cecelia (Photo courtesy of Caleb Mabie)

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eb, people in St. Martin Parish don’t like to leave St. Martin Parish,” Maegan Berard Rankin explains to me in her rich Cecilia accent, with a gentle smile and a motherly tap on the arm.

Full disclosure, I have been friends with Maegan and the Sweet Cecilia Girls since I was in my early twenties. After giving them a hard time constantly about never getting to see them anywhere but at a gig, they all agree that the “big city” of Lafayette is great, but not their preferred speed.

“We just stay here. Everything we need is here,” says Rankin.

Lifelong residents of and ambassadors for St. Martin Parish, sisters Laura Berard Huval and Maegan Berard Rankin, along with their first cousin, Callie Guidry, have been playing music, writing and harmonizing together since they were in diapers. Now all music educators and mothers, they change diapers together as their calling to play their instruments, and singing the songs of their culture remains largely unchanged after all these years.

Unlike most bands who tour year in and out, Sweet Cecilia has always primarily played their unique blend of French and English folk country to a die-hard Acadiana fan base, and

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that works just fine for them. In fact, that they were nominated for a Grammy in the Regional Roots Category at the 2021 Grammy Awards.

They each have their own favorite memory of the night, which was a virtual event for the first time in the history of the Recording Academy.

They rented a hall, complete with a makeshift red carpet and backdrop for photos and celebrated the night together with their families.

For Guidry, the night marked a bright light in a year filled with bad news: “My favorite Grammy memory was dancing with our mamas after a crappy year of COVID filled with no dancing or hugging.”

Rankin’s favorite memory of the evening was the relief of finally knowing who won so that the nervous energy could recede and the celebration could begin. “We were so anxious, and it was so good to know the winner so we could finally just enjoy the day with our families,” she said.

The New Orleans Nightcrawlers ultimately took home the golden gramophone, but the ladies of Sweet Cecilia were not at all let down.

“It was just one of the best nights ever,” said Guidry.

For Huval, the best moment of the Grammy Awards was having their category announced by fellow Louisiana Contemporary Christian superstar Lauren Daigle. Huval is a music minister and teacher for the Catholic Diocese and also recently released a solo album filled with several original songs of faith called, “It’s Never Too Late.” She founded Joyful Noise Ministries in 2019 with the sole mission of spreading the gospel one song at a time. She said her life’s work is to teach people to pray through music.

When asked about their influences, they have a list a mile long. All three members count Al “Pyook” Berard as their first music hero. They also agree that Heart was an early influence on the band for their layered harmonies, thoughtful lyricism and capable rock and roll roots.

“My biggest influences were my dad, Led Zeppelin, KISS, the Eagles, Bonnie Raitt, Sarah McLachlan, Jeff Buckley, and more recently, ZZ Top,” says Rankin.

One of a tiny handful of female lead guitar players in the region, she considers herself a student and lover of rock and roll.

Drummer Callie Guidry’s musical heroes are more varied.

“I was a pretty weird kid, I don’t know. My big influences were everything from the B-52s to Duran Duran to Foreigner, but I also loved 80s wrestling and the music that came with that era,” she says with a generous and heartfelt laugh.

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MUSIC When asked about her musical influences, lead singer and rhythm guitarist Laura Huval cites local legends like Roddie Romero, Zachary Richard, The Bluerunners, Eric Adcock, Michael Juan Nunez and Brother Dege as sources of constant inspiration.

Her mainstream influences are all belters in their own right, from Wynona Judd to Irma Thomas and Steve Winwood. She has a great, big voice, and she likes great, big voices.

As the name of the band suggests, they are sweet as your mom-mom’s sweet dough pies.

What a lot of people don’t know, though, is that they are criminally funny when you put them in a room together. Their chemistry offstage has always brought me as much joy as their onstage performances. Just about every headliner in this town has called upon them at one time or another to collaborate, write, sing background vocals or show up in music videos, including their recent appearance on Zachary Richard’s latest video for his song, “Les Grands Chemin.”

On a gorgeous Louisiana Wednesday afternoon, I separated them cops-and-robbers-style and sat down with each member to find out some of their funny family band dynamics that make them consistently one of the most downto-earth and authentic local bands to watch.

One of you ends up in jail for something that started out small, but got out of hand. Which of you is it?

Callie: The old Maegan.

Maegan: Prob’ly me.

Laura: For sure Maegan.

One of you misses your flight to the Grammys.

Who is it?

Callie: Laura, because she has too much going on at once!

Maegan: Really, it could be any of us. Callie because her stomach hurts, me because I got lost in the airport, and Laura because she lost track of time talking to someone.

Laura: Maegan.

Your band breaks up after a big fight.

Who caused it?

Callie: Maegan and Laura together. They are definitely sisters.

Maegan: Me. Laura: Maegan.

Someone loses their cell phone in a cab in New Orleans. Who was it?

Callie: Laura.

Maegan: Me ... Wait, I take that back. Laura.

Laura: Me. One of you has $50,000 hidden from your whole family in a trust fund. Who can keep a secret in this family?

Callie: Me. Maegan: Callie.

Laura: Definitely Laura.

Someone donates a tour bus to Sweet Cecilia.

Who is the driver?

Callie: Oh, let’s make one thing clear. I am the driver here.

Megan: Callie.

Laura: Callie.

Favorite Boy Band: Callie: Alice in Chains.

Maegan: KISS. Laura: KISS.

One of you ate the last slice of pizza. Whodunit?

Callie: Me. I am definitely “Big Hungry” in this band.

Maegan: Me. Laura: Callie.

Most bossy: Callie: Laura.

Maegan: Laura.

Laura: Laura.

One of you wins a Nobel Prize. Who is it?

Callie: Laura.

Maegan: Mais, Laura.

Laura: Well ... I mean ... me.

Final question. Who is the fonkiest?

Callie: Me. Maegan: Me. Laura: Maegan. R

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Zachary Richard and Sweet Cecelia

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Bas Clas: still rocking after 45 years LOUISIANA MUSIC HALL OF FAME INDUCTEES RELEASE FOURTH STUDIO ALBUM

By Jay Walker

B

orn in the bosom of the rice fields of Judice in the wet winter of 1976, Bas Clas (a Cajun insult for those deemed “low-class”) developed quite a following in Acadiana.

They were different from other bands in that they did very few cover tunes, concentrating instead on original music, mostly written by guitarist/vocalist Donnie Picou. Along with younger brother Steve, bassist Geoff Thistlethwaite and drummer Ted Cobena, Bas Clas not only had a following in this area, they also caught the ear of influential record people.

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The band released three singles, “Chasing a Mad Dog,” “Serfin’ USA/Physical World” and “She Can’t Say No,” which got some local radio airplay but little national attention.

“Man, there were a couple of guys that shopped us around to every record label you could think of,” Steve Picou said. “We thought we were really close to that big record deal, but it just didn’t happen.”

Bas Clas stayed in Acadiana until 1986.

“The oilfield was in bad shape, and the economy in Lafayette went through the floor.

There just weren’t many people going out to nightclubs. Tons of people left Lafayette and moved to Atlanta,” Steve said, “including us.”

By that time, Ted Cobena left the band and later moved to Florida. He was replaced by John Boissiere, a drummer from New Orleans.

Bas Clas survived five more years. But with difficulty making ends meet, the band decided to go their separate ways two months after playing Jazzfest in May 1991. Donnie stayed in Atlanta, Geoff went back to his hometown of Opelousas, and Steve moved to New Orleans and enrolled at UNO. “I was so burned out,” he said, “I didn’t pick up a guitar for nine years.” It appeared Bas Clas was finished.

Then in 2002, the band was asked to play the annual Medicine Show benefit, a fundraiser for an endowment fund at University of Louisiana, Lafayette, in honor of the late Tommy Comeaux. And the overwhelming response of the crowd rekindled the fever to play again.

“We started playing a couple of gigs a year,” Donnie Picou said. “It was hard, because we were living in different parts of the South. But we found a way to get it done when we could.”

In 2008, Bas Clas was invited to play with Po’ Boy Rufus at Downtown Alive. And the band played the “before” party for Festival International at Blue Moon in 2011.

The band had a desire to play at the Festival but needed a current release in order to be considered. Donnie had a relationship with Steve Nails at Dockside Studios in Maurice, and the band made the decision to go in and record. Ted Cobena returned, and the band invited other friends to help.

“We had always been a three guitars and a drummer band,” Donnie said. “We wanted a keyboardist but could never afford one,” he said, laughing.

But for their first Dockside session, wellknown South Louisiana musicians like Dickie

Landry, Eric Adcock, David Greeley, Mitch Reed, Roddie Romero and Christine Balfa joined Bas Clas in the studio. The result was “Big Oak Tree,” released in 2012, their first commercial release in nearly thirty years.

“The response to ‘Big Oak Tree’ was outstanding,” Donnie said. “Some of those tunes, like ‘Allons Danser’ and ‘My Louisiane’ were written a while back. But with the help of the guest musicians, the music wound up sounding just as I had imagined when I wrote them.”

The band recommitted to getting into the studio. “We wanted something new out every year, but it wound up being every other year,” Donnie said.

Their second foray, the seven-song EP “Love, Food, Sex, Peace” was released in 2014.

By that time, Bas Clas had been named to the Louisiana Music Hall of Fame during a performance at the Grant Street Dance Hall in 2013.

“That took us totally by surprise. Needless to say, we were incredibly honored.”

The band continued to live in different states but always found time to gather at Dockside to record.

“I love playing live music, but the studio is really where I feel most at home,” Donnie said. “The creativity seems to flow when we’re at Dockside.”

“In Wonderland,” a nine-song collection, was released in early 2016, and that summer the band was looking forward to recording their next group of songs.

Then came the flood of 2016. Between the flood and the backlog of musicians waiting to record at Dockside, Bas Clas was unable to get their next CD recorded in a timely manner.

But the band continued to play a couple of times a year. Eunice native David Nezat joined on drums, and they were scheduled to play at Downtown Alive on March 27, 2020.

Then COVID-19 shut everything down.

“Meteorite,” the band’s latest CD was released in March of this year with an accompanying video as well. Bas Clas can’t wait to get back to Dockside to record more songs.

“I don’t know which I’m looking forward to more: getting in the studio or playing in front of crowds. Hopefully by this fall, we’ll do both,” Donnie said.

(All Bas Clas music is available for download at basclas.bandcamp.com and also available on streaming sites such as Amazon, Apple Music, Spotify and iTunes.) R

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With the help of the studio musicians, the songs sound just I imagined when I wrote them.

— Donnie Picou

Opposite page: Bas Clas is presented with their certificate as members of the Louisiana Music Hall of Fame, 2013. (Photo Credit courtesy of Steve Picou)

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MUST-HAVES

You Can Leave Your Hat On

MUST-HAVES

The hatter and the healer

COLBY HEBERT, THE CAJUN HATTER, RETURNS TO HIS ACADIANA ROOTS

C

By Brandy Cavitt

olby Hebert has a tattoo of St. Francis on his right arm and one of Jean Lafitte on his left. One was a friar who cared for the poor and sick, renouncing his family’s substantial wealth while preaching sermons to all of God’s creatures. The other was a French pirate known equally for his detailed knowledge of the meandering waterways leading to the Gulf of Mexico and his love of drinking, gambling and women.

The teetotaler and the bon vivant, or as Hebert puts it, “My yin and my yang.” I step into his sunny storefront, still sparkling with newness and the exciting, hopeful energy of a burgeoning business. His custom hat shop is located next to The Wurst Biergarten on Jefferson Street, one of several new and diverse ventures that continue to elevate Lafayette’s downtown district.

I immediately comment that there is no detail ignored, nothing remotely out of place – save for a small bit of ash at the bottom of an incense bowl. I am greeted promptly by Hebert’s assistant, Kat, who says casually that the energy I describe was precisely why she wanted a job there. She summons Hebert, who introduces himself with a warm twohand handshake, the best kind.

Hebert is what any southern girl would call a “tall drink of water.” He will probably be embarrassed that I said that, but it is impossible not to notice his effortless style the first time you meet him. His clothing, though casual, looks tailored, and it almost floats softly around his large, fit frame. He has a mess of dark curls that fall perfectly under one of his signature hats. He wears a short beard and rocks jewelry like no one since George Michael.

He is quick to laugh and has an endearing facial expression that is both subtle and quick. Blink and you miss it.

He winces slightly on the right side of 70

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his face when he discusses something he feels deeply, as though the light of it is unbearably bright. It’s like he sees something you don’t. ‘We are gonna make you a hat’ I ask before the interview if we could perform an actual consultation, the way he would with any new client.

He was thrilled with this idea, saying with excitement, “No one has ever asked me to go through my process, so I am gonna do something I have never done in an interview. We are gonna make you a hat.”

He teaches me about my face shape, skin tone, and eye color, and how that has more of an impact on the final color of the hat than my own preferences. I get the feeling that it is as though the hat chooses you, not the other way around.

After taking measurements and determining everything from the best material, to the color, to the brim width and the trim that would make a hat that suited me, he takes me into a small Vic-

torian living room set-up in the center of the store and pours me a beautiful, tiny teacup of bourbon.

“Off the record,” he says with a wink. “I joke, but that is part of the process. I take my clients here and we sit and have a discussion about who they are.

I want to really get that part right. These hats are made for a lifetime. There are a lot of hat makers who make runway style hats.

But for me, it’s important to not lose sight of the fact that the original hatmakers were making hats for everyday wear.”

When I ask him where he gets his own sense of personal style, he immediately singles out his parents. “Both of my parents love fashion. They both dress just to look good. My dad’s style has gotten bolder as time has gone by and he has the means to dress better. He’s a country guy, but he has done well for himself over the course of his life.”

Hebert says, “He went from shorts and T-shirts for my brother’s baseball games to having his own style now. He has an eye for nice touches like a great pair of boots or an accessory that just puts a whole look together.”

“My mom, though? She’s the icon.

Jackie Kennedy and Audrey Hepburn.

Intuitive, elegant, graceful. Even if it’s a jogging suit, she’s going to make it look right,” he continues. “She will wear a white shirt and denim jacket, but she’s gonna have a crisp and popped collar.

It’s effortless and intuitive, because she owns it.”

We discuss the difference between creating art for art’s sake and creating art when a client actually participates in the final outcome of the product. I question whether anyone has ever explicitly asked for something he knew would look terrible. He belly laughs, recounting a time he opened his New Orleans store to his substantial family.

“My dad is one of 13. Half of his siblings all happened to be in New Orleans at once. They all rushed in at the same time one day, and they wanted this and that. It was chaos,” he recalls. “My aunt brings me this bright cayenne red hat, and I was overwhelmed and busy and just sort of thought, ‘Sure, you can have

Photo courtesy of Chris Brennan Photography

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MUST-HAVES

that.’ Later, I saw it on her and said, ‘No, I can’t let you have this. I have to take it back.’ And I did. I actually took it off her head,” he says, laughing as he recalls the memory.

“She had all this red in her hair and it was wrong for her skin tone and it just didn’t work. I found her a blue hat that really balanced all her features out, and that’s what she wears now.”

NEW ORLEANS AND LAFAYETTE: COMPLEX, SISTER CITIES

While that New Orleans store has since been relocated to his new downtown Lafayette location, the big city made an even bigger impact on him. We talk at length about New Orleans and Lafayette’s complex sisterhood. We trade opinions on the shared history of the two.

I say at some point, “It’s funny how, in a lot of ways, we are the only city that truly understands New Orleans,” to which he deftly replies, “It’s because they are the only city that truly understands us.”

I ask him, as a business owner who has experienced success in both cities, what New Orleans and Lafayette could learn from each other and vice versa.

“It’s easier to talk about the people. The negative aspects of both places are gonna address themselves,” he says.

“People here have a joie de vivre that is so different from the one in New Orleans. There, everything has to appear a certain way. They also have more access. They are a bigger city. They have more arts, more funding, more infrastructure. Lafayette could learn some of that open-mindedness from them.”

“Here, though, we don’t need as much. We can smoke cigarettes on the patio and joke and drink and talk. It’s in our blood. Generational trauma. Hard work. Hard times. We don’t need a lot to have a good time. It’s who we are, and who we have to be. New Orleans could afford to be a little more like the Cajuns in that respect.”

GENERATIONAL ‘GIFTS’

In addition to being a milliner to the stars (Lauren Daigle recently posted a photo of herself wearing one of his hats), Hebert is a traiteur, a specific type of faith healer native to Louisiana who passes treatments and prayers down through generations.

“My grandmother and her father were traiteurs for sure, I don’t know much past that. But I do know it goes all the way back in time to the beginning of my family.”

The family realized he had “the gift,” as it is known, at only 14 years old, when he successfully treated a baby for colic.

When I ask if his creativity gave him a sense of self as a young person, he says, “I had no confidence with my creativ-

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It’s in our blood. Generational trauma. Hard work. Hard times.

We don’t need a lot to have a good time.

It’s who we are, and who we have to be.

— Colby Hebert on what it means to be a Cajun.

Photos courtesy of Brandy Cavitt

ity for a long time. I didn’t know how to use my creativity as a way to connect with other people.”

Losing a brother when he was just 17 years old was the most formative event in his life. He said his favorite thing about his brother was his confidence.

“He gave the gift of confidence to me,” he stated. I ask how many siblings he has, and he does the thing everyone who loses a sibling does.

“I have three sib— wait, with him it would be three. I have two now, a brother and a sister.” That experience shaped not only Hebert but his entire family.

“As a family, we realized that we experienced something so profoundly sad, it changed our priorities forever. We were not fighting as a family anymore about where the remote control was or petty stuff like that.”

Hebert beams when he talks about family. Newly married with a second baby on the way, he says that family is ultimately what shaped him.

“One thing I can never say enough of is that I had such a great childhood. My parents weren’t perfect and no matter how many faults we all have in my family, it has always been so obvious to me how loved we are by my parents. We are closer than ever. We had a real childhood, and it was full of love.” Like old friends, we hug and promise to stay in touch.

He compliments me effusively, telling me that it was the best interview he’s ever done. “Good,” I joke, “because it’s my first one.” “I’ll put an intention into your hat,” he says. “Hopefully you will do more of this.” Indeed. R

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Dolly Parton

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TRAVEL

White Limozeen

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AN ODE TO DOLLY AND FUNKY DESIGN IN NASHVILLE

arc Rose and Med Abrous of LA-based hospitality group Call Mom have brought their trend-setting, creative approach to designing great restaurants to Nashville.

The hospitality veterans, longtime friends and NYC natives are behind LA’s most sought-after bars and restaurants, including The Spare Room, an award-winning gaming parlour and cocktail lounge at the Hollywood Roosevelt Hotel and Genghis Cohen, an LA classic that serves New York City-style Chinese food. The duo is also set to launch a new rooftop at the Graduate Roosevelt Island hotel in New York City.

In Nashville, it’s White Limozeen, the Midtown rooftop bar and restaurant located at Graduate Nashville that’s making headlines for the over-the-top, indoor-outdoor wonderland. Named in honor of country music icon Dolly Parton’s

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1989 album, White Limozeen is a fresh take on the finer things in life, contrasting high-brow luxury with nostalgic comfort. At first glance, it celebrates the unique Nashville identity of unapologetically following your dreams.

White Limozeen sets a distinct sense of place upon arrival.

An onyx wraparound bar is boldly positioned against bright pink walls, gilded accents and sparkling chandeliers. Vintage fabrics and plush furniture contrast the glitz, giving the space an inviting, lounge-like feel.

The menu offers playful party foods and homestyle renditions of traditionally French presentations like Trout Fritters with Almondine Dip, Biscuits and Caviar, Mussels steamed in Nashville Hot Butter, Smoked Chicken with Sauce Diane and a White Bread Burger. There are poolside-friendly cocktails like the magenta-hued Queen of The Rodeo (a gussied up Cosmopolitan), to predominantly French and American natural wines.

There are a few inventive riffs on the classics, like a Frozen Aperol Spritz and Champagne Jello Shots.

Weekend brunch is a laid back yet totally playful scene and popular with locals looking for a change of pace. There is an amazing photo-snapping backdrop at every turn.

Beyond the bar, floor-to-ceiling windows frame White Limozeen’s vibrant outdoor patio.

The eye-catching space is brought to life with oversized daybeds, bright pink seating areas, vintage fringed umbrellas and a reservation-worthy wading pool dubbed the “Governor’s Pool,” inviting guests to mingle before stepping out for an unforgettable night — which could include a spin in the hotel’s custom 1990s stretch Cadillac white limousine. Pink striped exterior walls and outdoor greenery establish a whimsical energy that is amplified by scenic views of Midtown and beyond.

A larger-than-life Dolly Parton statue crafted from pink chicken wire sits on black and white checkerboard flooring.

Graduate Nashville is a funky, floral jewel box of a hotel with innate charm and a dash of Opry opulence. Like most scholastic-centered Graduate properties across the country, it’s just a short stroll from Vanderbilt University. Rose and Abrous also oversee the signature all-day café Poindexter and Cross-Eyed Critters Watering Hole, a ground-level animatronic karaoke bar.

White Limozeen is a celebration of the Nashville nonconformists that have always done it their own way. It’s unique, beyond special and tells the story of a relentless, rags-to-riches journey. Whether you are playing for tips on a stool on 16th Avenue, selling out Nissan Stadium or just stopping by for a cocktail, this is an unforgettable experience for everyone, you’ll always feel right at home. R

… a reservation-worthy wading pool dubbed the ‘Governor’s Pool,’ invit(es) guests to mingle before stepping out for an unforgettable night — which could include a spin in the hotel’s custom 1990s stretch Cadillac white limousine.

Photos courtesy of Digital Love

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“I WORK WITH WITH SOMESOME OF THE MOST MOST “I WORK OFSOUTH’S THE SOUTH’S CREATIVE EVENTEVENT PROFESSIONALS CREATIVE PROFESSIONALS & BRIDES. THEIRTHEIR EVENTS ARE NOTHING & BRIDES. EVENTS ARE NOTHING SHORT OF SPECTACULAR.” SHORT OF SPECTACULAR.” FROM CELEBRITY WEDDINGS, FROM CELEBRITY WEDDINGS, REGIONAL GALAS, AND REGIONAL GALAS, AND NATIONAL CORPORATE EVENTS, NATIONAL CORPORATE EVENTS, MY TEAM HAS BEEN SETTING TRENDS MY TEAM HAS BEEN SETTING TRENDS FOR OVER 20 YEARS. FOR OVER 20 YEARS.

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The Pool Club

NASHVILLE’S NEWEST

ROOFTOP PLAYGROUND

It always feels like happy hour at Virgin Nashville or as they like to call it, “Spirit Hours.”

Photo courtesy of Justin Cordova

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TRAVEL

T

he elevator doors open and the pulse of Music City below has somehow evolved into this rooftop oasis — whitewashed with an infinity-edge pool, crisp, white daybeds and skyline views, meet The Pool Club, perched on the 14th floor of the Virgin Nashville Hotel on historic Music Row. Bright red and white striped umbrellas harken a big top tent, a reminder that in this city, always be ready for a show — you can just tell something cool is about to happen here.

The Pool Club’s vibe feels distinctly French, the Parisian neighborhood of Belleville to be exact — slightly edgy, colorful and brimming with artistic expression. The result is a mash-up of bohemian inspired luxury with midcentury modern clean.

You can spend the day here; lounge, splash, sip and snack without even a hint of ennui. Indoor and outdoor spaces blend into dreamy, lushly landscaped personal vignettes with sweeping skyline views. In addition to pool-side seating, guests can reserve daybeds and cabanas — one of the few, if only, places in Nashville to achieve an urban resort vibe. Local DJs keep the playground lively. A rotating series of artists pop up at The Pool Club for sunset into starlight performances.

The beats are as chill as the cheekily named cocktails. The Peachy King tops Ketel One vodka on Japanese Sencha Tea with Georgia Peach. There is a menu dedicated to larger format “Drinks with Friends.” The gin-forward Bath Bomb with Strawberry, Basil and Bub-

bly is served in a large clawfoot “tub.”

The Swan is served in an eponymous copper vessel. There’s no shortage of champagne-based drinks or boozy snow cones to awaken your inner child. Don’t be surprised if you spontaneously feel like dancing. The Pool Club has a way of ushering you into a take-it-easy and let-loose-a-little mindframe.

Executive Chef Patrick McEntyre oversees the culinary experience which offers best-of-the season fare alongside not-to-be-missed local favorites like Nashville Hot Chicken. The Saturday and Sunday Brunch Menu is yet another childhood upgrade with entrees such as Fruity Pebbles French Toast. There are surprises and delights sprinkled throughout, including the homemade ice pops.

The hotel opened last July bringing the brand’s concept of Chamber Rooms

to Nashville. Each spacious Chamber offers distinct living spaces known as The Dressing Room and The Lounge, staying a few extra nights seems like a more luxurious option here. There’s a stocked, red SMEG mini-fridge, yoga mat and built-in window seating in every room.

Lucy is the name of the brand’s contactfree, on demand concierge app and for those who are enrolled in the “In the Know” program, surprise and upgrades pop us just when you need them.

It always feels like happy hour at Virgin Nashville or as they like to call it, “Spirit Hours.” The ground floor Common Club bar and restaurant often has the backdrop of live music and art installations offering eye candy everywhere including rich design details like reclaimed wood intermixed with lush velvet. A nod to Music Row just outside the hotel’s doorstep, Virgin tapped artist John Peralta to land the hotel as a cutting-edge art destination. Peralta created Music City Ensemble featuring a 12-piece collection of country music instruments — provided by some of the top manufacturers in the business, including A&F Drum Co, Fender Musical Instruments Corporation, Eastwood Guitars — floating weightlessly from the ceiling, welcoming guests in the hotel main lobby. The installation is meant to be a cultural landmark that offers nuanced perspectives on public art, country music and Americana in Nashville.

For menus, reservations and event inquiries, visit: virginhotels.com/nashville/dine-and-drink/rooftop R Photos courtesy of Virgin Hotel

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Helping you face your future with confidence.

What will tomorrow bring? How will you face it? And most importantly, what can you do today to make sure you’re positioned for success?

As your community insurance broker and consultant, Gallagher’s purpose is to help you move forward with confidence. By bringing together global reach and local expertise to help your business and your community through every challenge you face. Jimmy Mallia (formerly Mallia Benefits) has over 30 years of experience in employee benefits, and is focused on developing cost-effective plans that are right for Lafayette organizations and their employees.

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TRAVEL

Like its Hotel Effie namesake, is full of charm SITUATED ON THE FLORIDA EMERALD COAST IN SANDESTIN

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otel Effie was thoughtfully designed and created by its owners to welcome all guests of Sandestin Golf and Beach Resort to a new hotel experience - one that exemplifies southern hospitality and exceptional service, wrapped in comfortable luxury that feels like coming home.

Named after owner Thomas Becnel’s grandmother, Effie Burns, Hotel Effie Sandestin exemplifies all the personality of its namesake who was described as the ultimate hostess. The hotel then aims to create a personalized, welcoming environment for guests, as if to say, you are family here … and yes, that even includes your pets.

Adjacent to the Baytowne Conference Center and nestled in the heart of the Sandestin Golf and Beach Resort, Hotel Effie Sandestin houses 20,000 square feet of meeting space. And the Ara Rooftop Pool and Lounge tops it all, offering panoramic views of The Village of Baytowne Wharf, Choctawhatchee Bay and Gulf of Mexico while live musicians perform.

DJs provide chill music by day and upbeat tempo beats by night at the open-air bar. Guests enjoy poolside loungers, cabanas, a giant chess set, fine wine, handcrafted cocktails and an original menu conceptualized by celebrity chef Hugh Acheson. Wrapped around the heated pool, cozy furniture

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glows at night.

“My daughter, Sara Becnel, has been involved since the beginning and is responsible for coordinating all the subcontractors and all of the efforts,” said Becnel. “She is also responsible for the interior finishes and the design.”

Sara is general manager and vice president of development at Sandestin Golf and Beach Resort.

Much like Lillian Aplin, Sara’s maternal grandmother, ROUX

by Angela Becnel

Photos courtesy of Gary Bogdon Photography

“Spa Lilliana at Hotel Effie” exemplifies beauty and grace.

In the spirit of the lady known as Gran, Spa Lilliana provides visitors opulent services while they are surrounded by the ultimate serenity.

Hotel Effie is a place where guests are treated with an environment designed to enliven the senses. Threedimensional porcelain installations by artist Deb Paradise are gracefully presented in the lobby. Brendan Parker

was commissioned to create custom paintings for the guest rooms, two large lobby entryway pieces, an original for the presidential suite and a large triptych for the conference center. Each piece is different.

“There are many layers on each canvas. I work with coastal palettes that compliment the aesthetics of the property,” said Parker. “This adds dimension, depth and complexity.”

Together the art works

From left to right: Ovide promises to nourish the body and soul; Hotel Effie at Sandestin Golf and Beach Resort; Hotel Effie pool at dusk.

form a light, airy collection that suits the contemporary hotel. Guests will experience the vibrancy of the hotel with luxury textiles, natural wood grains, quartzite and sparkling minerals, all bathed in natural light.

Ovide, the signature restaurant affectionately named after Becnel’s grandfather, accommodates guests inside and on the covered patio. As a James Beard award nominee, Chef Hugh Acheson’s team brings their skills to the table top and bar top offering local cuisine fresh from the Gulf Coast, presented with French cooking techniques

robust with flavor and aroma.

Interior spaces of Ovide are a designer’s dream featuring large overhead florals on the ceiling, lifting guests’ eyes and spirits upward.

Chef Acheson also curated Sweetbay Coffee, a breakfast and lunch market which is housed in a lobby enclave designed for gathering. Additionally, the staff offers tea blends, gourmet snacks and they brew freshly roasted coffee varieties.

Weddings, banquets and corporate functions are spectacular at Hotel Effie which boasts illuminated light fixtures, a grand staircase,

luxury bedding, overstuffed pillows, cozy throw blankets, full-length mirrors and refined furnishings.

“The building of the hotel was a fun process, and I especially love the coastal-contemporary design with modern luxury at the forefront. The best part is to see people really enjoying it,” said Sara during the ribboncutting ceremony on February 4, 2021. “That’s why we build things like this, so people can come and make memories forever.”

Options for hotel guests include a zipline, tennis, four world-class golf courses, and the dunes putting course; boating, fishing, lunch and sunsets at Baytowne Marina, as well as kayaking, biking, crabbing, birdwatching and paddle boarding.

Festivals, hiking trails and white sandy beaches surround ROUX

the Baytowne Carousel, as do shopping and nightlife. Not to mention, Club KZ daycare programs and Parents’ Night Out are also offered during Memorial Day through midAugust, so families who spend their time at Hotel Effie can plan adult-only as well as family-themed activities. For childcare programs, call (850) 267-7000 for the required advanced reservation.

On the first floor are two rocking chairs underneath a portrait of Effie. Effie’s gift was to make you feel like you were the only person in the room, all with genuine hospitality as refreshing as a glass of sweet tea and a cool breeze while rocking on the porch. As this special tribute reminds, Hotel Effie has taken great strides to offer this same feeling to its guests, complete with modern-day amenities and comforts. R VOLUME 1 ISSUE 2 2021

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he quaint town of Covington lies only 45 minutes north of bustling New Orleans, or a nice two-hour drive from Lafayette. And, yet, it feels a world away.

Wetlands turn to pine forests, soil to sand, and the pace becomes slow and easy. It’s an ideal getaway, whether for the weekend or a longer vacation. And the best place to call “home port” is the Southern Hotel in the heart of downtown Covington.

Today, the Southern Hotel offers 42 boutique-style guest rooms and six suites, a relaxing courtyard that’s popular for weddings, and an expansive lobby with bar — sometimes referred to as “Covington’s living room” — where guests may order fun cocktails, sink into comfortable chairs and enjoy good company. Original artwork lines the walls, much of which was created by local artists, and the Olympia Room displays memorabilia from Covington’s Mystic Krewe of Olympia. There’s an old-fashioned elevator, rich wall coverings lining the corridors and guest rooms that exude peace and comfort.

Open the door, take a deep breath and leave all stress behind.

A TRIP BACK IN TIME

Retreat to Covington’s Southern Hotel ARTFUL, ‘LIVING ROOM’ COMFORT AMIDST RICH HISTORY, CULTURE

By Cheré Coen

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Covington has always been known as a retreat town, luring visitors with its mineral springs and clean air accredited to the Northshore’s piney woods. The Mission-style Southern Hotel began as a haven for those visitors in 1907, offering accommodations that included the rare-for-the-time hot water and electric lights. For a while, the property served as a sanitarium and resort for patients with respiratory illnesses. The Southern closed as a hotel in 1960 and served other purposes before closing completely. Then, the vacant building suffered damage from Hurricane Katrina in 2005.

In 2011, Lisa Condrey Ward and her husband Joseph Ward, along with Ricky and Gayle Condrey, purchased the historic property and conducted a massive renovation, reopening the hotel in 2014.

In 2018, the owners turned the neighboring property, once containing the original hotel’s tennis

courts and rose gardens, into the Southern Hotel’s Garden House. The side building houses six suites with flower themes, said Lisa Condrey Ward.

“We did a Dorothy Draper garden theme,” Ward explained.

The building built on the site in the 1930s was once used as the Covington Post Office. The original wooden lobby doors, windows and 1939 WPA mural by artist Xavier Gonzales remain, all restored and included in the luxurious Post Master Suite.

In the main hotel, suites are named for Walker Percy, a National Book Awardwinning author who called Covington home, and Louisiana architect Thomas Sully.

Guest rooms include luxury linens, flatscreen TVs, complimentary internet and comfy seating areas.

The hotel also features a veranda overlooking East Boston Street, the Cypress Bar off the lobby with murals based on old hand-tinted postcards of Covington, and a quaint book nook for those who wish to escape to someplace hidden and quiet.

Oxlot 9 restaurant commands the hotel’s corner with Park Drive, serving up seafood dishes and delectable Southern fare. The restaurant is named after the ox lots that once dotted Covington’s downtown.

Boutiques, art galleries, breweries and the Tammany Trace biking and hiking trail system are just a short walk from the hotel, as is the Covington Farmers Market, where you can pick up Creole tomatoes and other fresh produce on Saturdays. Eco-friendly Canoe and Trail Adventures offer visitors kayaks, canoes and paddleboards for use on the Bogue Falaya River.

Covington has become known as a culinary epicenter, with excellent dining ranging from the humble po’ boy to fine dining. Oxlot 9, Del Porto and LOLA are just three excellent choices all in close proximity of the hotel. For something unique, enjoy high tea at the English Tea Room & Eatery with its 200 tea flavors.

New to Covington this year are muledrawn carriage rides by Royal Carriages of New Orleans, the folks that offer historical tours of the French Quarter and Marigny neighborhoods. In addition to all of that, the town of Covington offers year-round festivals, concerts and special events.

“There are a lot of free concerts that the city puts on and various other things that you can do,” Ward said, adding that one of her favorite attractions — and one most people don’t realize is available on the Northshore — is polo matches. “We try to not only have things to do at the hotel but also help plan visitors’ stays.” R

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We try to not only have things to do at the hotel but also help plan visitors’ stays.

— Lisa Condrey Ward, Owner

Photos courtesy of The Southern Hotel

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SPORTS

Do it with passion or not at all.

SPORTS

Embracing this ride called ‘life’ LESSONS AND GROWTH WITH FIGHTER DUSTIN POIRIER

By Scott Brazda

SPORTS

W

hat did I want to be when I was young?” laughs Dustin Poirier.

There’s a bit of a prolonged pause from the other end of the phone.

“I’m not sure. I just wanted to provide a life for myself, so that I’d be comfortable. I didn’t have any crazy, big dreams.”

But then there’s another pause.

“Although I think when I was really young,” he concludes, “I probably just wanted to play football.”

Now, the argument could be made that his chosen profession isn’t that far from what happens on the gridiron. But that clearly wasn’t his chosen path and, truth be told, one can hardly argue with his decision.

The UFC’s top-ranked fighter in the lightweight division rankings then continues his visit to the past as a boy growing up in Lafayette.

“I wrestled when I was 10 years old, then I wanted to box around 2006, 2007. Mixed martial arts wasn’t yet the rage it is now, and there were very few places to train. But then … ” You can almost feel Poirier’s smile coming over the phone. “… I met some guys,” he says.

“And they told me about a local gym.”

Visiting that local gym – and no doubt a number of gyms after that – has paid off.

He is now, as his ranking will tell you, as formidable as they come. And opponents should know what they’re about to face.

“If I’m the other guy, and I’m about to face me, Dustin Poirier,” he begins.

“Then I need to be aware that Dustin Poirier is a blood-and-guts, get it done by any means necessary fighter.”

Just that very statement reiterates an athleticism that also brings to mind the following words: Relentless. Unceasing. Resourceful.

“Anytime I fight, you’re going to get a show. Longtime fans know I’m going to do everything in my power – and do whatever I can – to be victorious.”

Poirier is a confident fighter, too.

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And after years of being counted out, he trusts no one … more than himself.

“Whether it’s fighting or business or just day-to-day life, I find I can trust myself to get through anything,” he says bluntly.

“I know I can pull through, and I have the attributes to make things happen.”

Since turning pro in 2009, Poirier is 27-6-0 as a fighter, and a TKO over Conor McGregor in January of this year is the latest highlight in a career full of highlights.

If he could go back in time, I ask the 32-year-old, what would he tell a younger version of himself?

“I probably would do things the same,” he theorizes, “and I’d tell myself to strap yourself in for the highest of highs and the lowest of lows.”

But none of that means Poirier carries with him any major regrets.

“Everything that’s happened to me I consider as life lessons on how to deal

with things. It’s taken me years to get to this place in life, and I’m still learning.

My best advice to a younger ‘me’? Just stay on the path.”

Does that mean he’s OK with those seven losses?

“Every loss is one I’d like to have back; but you know, it is what it is. Once a fight is over, once the bell rings, you can’t do anything about it. Those are all life lessons.”

And those are life lessons Dustin Poirier would like to share with his 5-yearold daughter “very much so,” he says.

“You know, I’m just grateful for where I am, man. But at the same time, I want to instill in her an awareness of this sort of balance that life brings you.

While I don’t want her to ever embrace and be OK with losing, I do want her to understand that those challenges are necessary parts of molding and shaping who a person is.”

It’s a great life; it’s paid in full.

Nobody rides for free, and what a ride it is.

— Dustin Poirier, professional mixed martial artist and Lafayette native

“When one door closes, another one opens. But when that next door opens, you’ve got to be ready to work, you’ve got to be ready to get up and keep moving. I want her to know that.”

Being a parent – along with Jolie, his wife of 11 years – is an absolute joy.

“Absolutely incredible,” smiles Poirier.

“I am loving every single day of being a dad and getting to watch her grow. What an incredible journey.”

And he wants his child to have a sense of family, of the south Louisiana culture, of home.

“That’s one of the big reasons we moved from south Florida and returned to Acadiana. We want her to be raised around her grandparents and have a respect for family and our culture.”

I ask him if his daughter is aware of his celebrity-status in Acadiana, if she knows that her father is somebody famous.

“She sees people come up, take pictures with me and ask for autographs.

But she’s unfazed by it because, from her very first day on the planet, she was born into it.”

And those aforementioned fans?

“I honestly appreciate them and know what gifts they are to me. I’m still in awe that all of this is happening.”

Something else that is happening is the growth of Poirier’s Good Fight Foundation. Starting the foundation wasn’t planned at all.

“When Officer (Michael) Middlebrook of the Lafayette Police Department was killed just down the street in 2017, Jolie and I looked at all of this stuff – gloves and shorts and things I’d accumulated from all my fights – and we thought, ‘Maybe we can auction some of this off and donate the proceeds to the family.’”

He’s proud to say the Good Fight

Foundation has taken off from there.

“It adds more weight if I can fight for a cause.”

So, how much longer will he keep fighting?

“I’ve always said I was going to fight until I was 35 years old, and I won’t fight past that age,” he says quickly.

There are business ventures, such as real estate and a little something called Poirier’s Louisiana Hot Sauce quickly coming his way. Although, for now, his fighting career (including another victory over McGregor in July of this year) remains on the front burner.

“I can’t focus too much on ‘Plan B’ because it takes me from ‘Plan A’.”

It’s refreshing discussing life with Dustin Poirier, hearing his thoughts on where we all are and how every step (and misstep) is just part of the process.

There are … no regrets. R ROUX

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COMING SOON

DR. JAMES NORIEGA DR. DAVID E. ALLIE DR. RAGHOTHAM PATLOLA

specializing in advanced wound care & hyperbarics

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MAPP MAGAZINE MAY 2019

SPORTS Nicaragua

— Central America’s fishing and surfing secret WORLD-CLASS WATER CONDITIONS AND HOSPITALITY MEET ON THE COUNTRY’S SOUTHERN PACIFIC COAST

By Frank Malambri

T

en years ago, my brother talked me into going on a surf trip to Nicaragua with his son. I hadn’t surfed in over 25 years and knew going in that any skills involved were long forgotten. What wasn’t forgotten was the “stoke” that one feels — that’s surfer lingo for excitement — when they have surfed with friends and family and make lasting memories. At the end of that trip, I realized a few things. I now know where Nicaragua is located. I realized how out of shape I was. And, I realized I would be going back.

That first trip turned into an annual sojourn to Surfari Charters. Surfari is owned and operated by Lance and Kristin Moss. Their all-inclusive camp takes up to eight guests per week and is located directly on the Pacific Ocean. The welltrained staff and guides leave you wanting for nothing. After a three-hour flight from Houston, they wait for us with extended arms holding an ice cold drink. We are driven to the coast and checked in to the oceanfront accommodations, and the stoke of what is to come over the next seven days begins to set in.

Most of the visitors to Surfari Charters go for the surfing.

Nicaragua’s Pacific coast faces the southern hemisphere and from April through November, receives waves that have traveled thousands of miles from storms born off the coast of Australia.

With consistent offshore winds, the swells are groomed into epic conditions that attract surfers from all over the world.

As much as I love surfing, I don’t get to enjoy it often, living in Louisiana. Preparing for the yearly trip involves lots of 94

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gym time, yoga and pool work — paddling and breath-holding techniques. It’s all worth it however, because the chances of catching the wave of a lifetime is very likely with Nicaragua’s ideal conditions. And knowing that keeps me coming back.

In addition to the world class surf, the country offers unbelievable fishing, which I look forward to just as much as surfing. Unlike the gulf coast, where you have to travel considerable distances to find blue water, you can fish right off Nicaragua’s rocky coastline for rooster fish, grouper, snapper and mackerel. Pushing offshore just a few miles, you can also catch sailfish, blue and black marlin, wahoo, tuna and mahi-mahi.

A day in Nicaragua at Surfari Charters will go one of two ways. After a 5 a.m. wake-up call, Nicaraguan coffee and fresh fruit await you outside on the porch overlooking the ocean. An early surf can be had by those frothing to catch a glassy barrel right out in front of their friends. During this morning session, it’s determined which four guests will go in the boat (va Pue is a 25-foot panga that is rigged out to the nines) and which four will stay on land searching for the perfect wave. The boat charter will load up boards, rods, food, snacks, drinks and beer that will last until sunset. Surf spots are checked until the tides, wind and swell direction dictate the morning surf spot. Once surfed out, over the course of two to three hours, it’s time for lunch on the boat, followed by a push out to sea to fish. The captain is flexible to accommodate whatever interests the guests. If more surfing is desired, then so be it. If folks are surfed out and want to fish,

Left: Frank Malambri with tuna, Mike Hardiman in background.

(Photo courtesy of Tim Malambri); Top to Bottom: Sailfish. (Photo courtesy of Mike Paulzak); A successful day of fishing. Frank Malambri, Tim Malambri, Rick Malambri, Trin Shloot and Mike Hardiman. (Photo courtesy of Norling Narvaez); Lifelong surfer Frank Malambri. (Photo courtesy of Hames Jenkins)

then fishing it is.

The other four guests who stayed back are fed a hot, fresh breakfast before being loaded up in 4-wheel drive trucks that are driven up and down the coast looking for the best waves Central America has to offer. The trucks are also loaded with food and drink to last all day.

As the day comes to an end, everyone meets back at base camp to reflect on the day’s events, while enjoying an adult beverage and sharing a sunset that will be burned into your memory forever.

And for the next six days, it’s “rinse and repeat.”

Needless to say, COVID-19 broke my string of nine straight years of traveling to Nicaragua. But 2021 is scheduled, and the stoke is building. Let the training begin.

For more information on Surfari Charters, visit them at surfaricharters.com. R

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ART

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Paula Tregre

Paula Tregre is an up-and-coming Louisiana artist who offers unique, original artwork in a variety of techniques and styles to help achieve the atmosphere you want in your home or office. The Mandeville artist was born and raised in Southwest Louisiana and has always had a love for color and being creative. Her work is heavily influenced by music, local culture, and life experiences.

Paula is known for her abstract art, folk art, unique family portraits, and intuitive painting. She has brought much joy to clients all around the United States through her art.

Paula also teaches private art lessons and exhibits locally at various venues throughout the Gulf South Region. Her website can be found at www.blueloveart.com. R From top left: 1 Shrimp and Petroleum; 2 Paula Tregre in studio by Sarah Alleman Photography; 3 Bohemian Canvasy; 4 Let’s Face It

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BOATS, SCUBA, SURFING & FISHING

SOUTHERN CUISINE & COCKTAILS

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DUSTIN POIRIER THE GOOD FIGHT SWEET CECILIA GRAMMY NOMINATED NASHVILLE ODE TO DOLLY PARTON VIRGIN HOTEL & LOCAL MUSICIANS MAKING IT BIG NEW ORLEANS PEACOCK ROOM IS THE NEW SPLASH!

DESTIN THE NEW “HOTEL EFFIE” HAS LOUISIANA ROOTS