Acadiana Profile Dec-Jan 2018

winter fashion p.42

THE MAGAZINE OF CAJUN COUNTRY

Best

poor boys shrimp and oyst e r p o o r b oys f ro m to n ' s d r i v e -i n

dec/jan VO L u m e 3 7 n u m b e r 0 6

features

lagniappe . . ...................................... 06

A little Extra note de l’editeur............................. 08

Editor’s Note lettres d’amour.............................. 10

Mythical Mawmaw Cajun grandmothers are the stuff of myth and legend nouvelles de villes. . ....................... 12

News Briefs

food+drink sur le menu..................................... 23

Double Vision Blue Dog Café in Lafayette and Lake Charles provide two brilliant spaces for a brilliant young chef de la cuisine................................... 26

Fine Fête An elegant gathering with simple, yet sophisticated fare recettes de cocktails.. ................... 28

Shake, Sip and Shine Celebrate the season with a jazzy ‘Quiet Riot’ swirled with edible glitter

home+style

culture

la maison.. ...................................... 15

les ar tistes...................................... 59

Glass by Design

The Art of Experiment

A traditional Southern manor with good bones is transformed into a modernist stunner

Lafayette painter Karen deClouet finds distinct methods to create masterpiece landscapes

pour la maison.............................. 18

les personnes . . ................................ 62

Entertaining à la Cart

In Tune

The recipe for a perfect bar cart is one part customized party command center, one part show-stopping focal point

For decades, the Savoys have proven time and again that the family that plays together, stays together

À la mode . . ..................................... 20

en français, s’il vous plaît........... 64

Wrapping up

La Louisiane latine

A cashmere scarf emanates elegance while keeping you warm

La présence hispanique en Acadiana ne date pas d’hier

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Best Poor Boys

Winter Fashion

Not your mama’s — but sometimes your mama’s — poor boys

Jump start a new year in style, with fashion-forward trimmings, perfect for you — and everyone on your “nice” list

by ch e r é co e n ph otos by d e n ny cu lb e rt

by m a r i e e liz a b eth o li v e r ph otos by ro m e ro & ro m e ro

What’s your favorite poor boy, and how do you like it? lagniappe

EDITORIAL

A Little Extra

E di tor in Chief M anag i n g Ed itor

Le feu de joie (n) Bonfire

translation: We light the bonfire to celebrate family and friends, the winter harvest and to cheer the Christmas holidays and Santa along his way.

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A r t Direc tor

Sarah George Danley Romero

2018

Kelly Massicot

Gold Overall Art Direction Gold Magazine Photographer

adver tising

Colleen Monaghan

V i ce P r esid ent of Sales

Gold Art Direction of a Single Story

(504) 830-7215 / Colleen@acadianaprofile.com S ales Manager

“My favorite poboy is the Oyster Poboy from Louisiana Po-Boys’s with lettuce, tarter and cocktail sauce.”

Rebecca Taylor

Gold Food Feature

Rebecca Taylor

Gold Department

(337) 298-4424 / (337) 235-7919 Ext. 230

Silver Magazine Writer of the Year

Rebecca@acadianaprofile.com i nt er ns

Tia Suggs, Katherine Young

Silver Hed & Dek Silver Photo Series Bronze Portrait Series

marketing D i r ect o r o f Mark eting & Ev ents

Bronze Reader Service Article

Cheryl Lemoine

Abbie Dugruise

E vent Coord inator di g i tal m ed ia assoc iate

‘Tis the season for wrapping presents and ourselves in winter coats, cooking up and enjoying your favorite gumbo and celebrating with friends and family with the lighting of the bonfires celebration throughout Acadiana and the river parishes.

This ancient tradition has been passed down for centuries.

The festival runs through Dec. 16, so be sure to mark your calendar for a centuries old ritual that will warm both your spirit and your appetite.

Liz Clearman

W eb Ed itor

DID YOU KNO W?

The annual Festival of the Bonfires celebration in Lutcher kicks off Dec. 14 with the nightly lighting of a bonfire, musical performances by local bands, and the hotly anticipated Gumbo Cook-Off. Teams vie for the crown in the categories of red bean, seafood and chicken gumbos.

Ashley McLellan

C op y Ed itor

L ead P hotograp her

example: Nous allumons le feu de joie pour célébrer la famille et les amis, la récolte d’hiver et pour fêter les vacances de Noël et le Père Noël tout au long de son chemin.

International and Regional Magazine Association

Melanie Warner Spencer

A sso c iate Ed itor

LEARN FRENCH

awards

Errol Laborde

Mallary Matherne

For event information call (504) 830-7264 production Prod u c tion Designers

Emily Andras Rosa Balaguer

“My favorite poboy is the Cheeseburger poboy from Spahr’s Seafood in Thibodaux. I like it dressed with mayo, lettuce and tomatoes.”

Abbie Dugruise

Meghan Rooney T r af f ic manager

Topher Balfer

administration D i st r i bu tion Manager

“I can’t get enough of the Roast Beef PoBoy from Old Time Grocery... and dressed, of course.”

John Holzer

o ffi ce manager

John Holzer

Mallary Matherne

S u b scr i p tion Manager

Brittani Bryant

For subscriptions call (504) 830-7231 C h i ef E xec u tiv e Of f ic er Presid ent

Todd Matherne

Alan Campell

Executive Vice President

Errol Laborde

Bronze Travel Package Award of Merit Travel Feature Finalist Magazine of the Year 2017

Gold Overall Art Direction Gold Magazine Photographer of the Year Gold Art Direction of a Single Story Gold Food Feature Silver Cover Bronze Magazine Writer of the Year 2016

Gold Overall Art Direction Gold Magazine Photographer of the Year Gold Art Direction of a Single Story Silver Photo Series

1 1 0 V eterans B lvd . / S u ite 1 2 3 / M etairie , L A 7 0 0 0 5 / ( 5 0 4 ) 8 2 8 - 1 3 8 0 / ( 8 7 7 ) 2 2 1 - 3 5 1 2 1 2 8 D emanade / S u ite 1 0 4 / L afay ette , L A 7 0 5 0 3 / ( 3 3 7 ) 2 3 5 - 7 9 1 9 e x t. 2 3 0 Acadiana Profile (ISSN 0001-4397) is published bimonthly with a special issue in September by Renaissance Publishing LLC, 110 Veterans Blvd., Suite 123, Metairie, LA 70005 (504) 828-1380 and 128 Demanade, Suite 104, Lafayette, LA 70503 (337) 235-7919 ext. 230. Subscription rate: One year $10; Foreign Subscriptions vary. Periodicals postage paid at Lafayette, LA, and additional mailing entry offices. POSTMASTER: Send address changes to Acadiana Profile, 110 Veterans Blvd., Suite 123, Metairie, LA 70005. Copyright 2018 Renaissance Publishing LLC. No part of this publication may be reproduced without the consent of the publisher. The trademark Acadiana Profile is registered. Acadiana Profile is not responsible for unsolicited manuscripts, photos and artwork, even if accompanied by a self-addressed stamped envelope. The opinions expressed in Acadiana Profile are those of the authors and do not necessarily reflect the views of the magazine or owner.

acadiana profile december 2018/january 2019

Bronze Magazine Writer of the Year Bronze Portrait Series Finalist Magazine of the Year

n ote d e l’ e d i te u r

R ecently, i served as a j u dge f o r t h e Oa k S treet P o - B oy

Fest in New Orleans. It’s common for the organizers of these types of events to ask members of the media to participate as “celebrity” judges, models and even contestents, because they get a person with a little name recognition who also will likely post about the event on social media or mention it in columns or editor’s notes like this one. They didn’t have to ask twice. Without hesitation I agreed to sacrifice a precious Sunday morning for the cause.

Each judge’s sample was the equivalent of about a fourth of a sandwich.

Seven poor boy samples later, I was struggling to eat even one more bite. My team tackled the pork category.

We were tasked with judging each one based on three criteria: appearance, taste and creativity.

The chefs took the creativity part very seriously, employing a variety of cooking techniques, from beer braised and smoked to cured and lemongrass-infused — the competition was fierce.

When the time came to submit our scorecards, we ended up picking the most fantastic of seven extremely good poor boys — which is what I would call a great problem. A restaurant in the Central Business District called Trenasse edged everyone out with a muffuletta-style poor boy featuring house-cured meats, giardiniera, provelone cheese and a secret sauce that really tied together all of the flavors. Each bite held a powerful combination of tastes, all of them savory and satisfying. It was everything you want in a poor boy. I already volunteered to come back next year.

As luck would have it, my mind was already on poor boys, because we were in the full throes of putting together Acadiana Profile’s annual “Best of ” food feature. Last year, we tackled game, scouring the region for the best alligator, boar, rabbit, duck and bison. In 2016, it was all about the boudin, which is akin to asking a person to pick a favorite child. Poor boys seemed like a natural next step and once again, we had our work cut out for us. Narrowing down the list took time, effort and a lot of hard cuts, but we think you’ll appreciate the end result. As with any best of list, we can’t possibly include every place and there are probably a few people out there that just aren’t on our radar. We’d love to hear from you if you don’t see your favorite spot on our Best of Poor Boys list.

I’m already looking forward to working my way through the ones I haven’t yet tried and I hope you’ll all do the same in the coming weeks and months. Meanwhile, if anyone needs a judge for a food contest, I know someone who is a bit of an expert in these things.

M e l a n i e W a r n e r S p e n c e r , M anaging E dit o r

c o ntact melanie / 5 0 4 - 8 3 0 - 1 3 8 0 . M e l a n i e @ Ac a d i a n a P r o f i le .c o m .

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acadiana profile december 2018/january 2019

équip e d e ve n t e

Rebecca Taylor Sales Manager 337-298-4424 337-235-7919 Ext. 230 Rebecca@AcadianaProfile.com

Colleen Monaghan Vice President of Sales 504-830-7215 Colleen@AcadianaProfile.com

acadianaprofile.com 7

l ettr e s d ’ am o u r

Mythical Mawmaw Cajun grandmothers are the stuff of myth and legend

By J o lie M eau x i llustr ati o n by Ch ristina B rown

In all my days at my mawmaw’s house

I never saw the woman stop. In the mornings she was over the stove.

Breakfast landed on the table and her feet landed in the boots outside the door. Her shadowy figure was forever flashing past the window, heading to the garden — always looking ahead with a determined stare. She only paused long enough to give us a task, scold us or gift us with one of her witty remarks.

Everywhere you turned was a piece of her handiwork. Fresh plum juice in your glass; glass jars full of her jams; bowls of veggies on the countertops. Her hand crocheted floor mats were in front of every door. I truly believed she never slept. It was like she survived off air and determination.

Pawpaw had wicked sense of humor and loved nothing more than to scare us innocent children. Knowing not to wake anybody up or waste electricity, my nighttime bathroom trips were that of a stealthy ninja. Creeping down the hallway I would find the bathroom door, tip toe to the toilet; and take the position. Unbeknownst to me there were two intruders in the room with me. With one swift move of my arm I set off a motion-sensored clown head. Its eyes lit up and out of its grizzly mouth came a heart-stopping cackle. I jumped up only to be taken down by my PJs. About the I am not the only one on author: Jolie Meaux is an the floor. Curled up next to Acadiana me is a black snake. native with deep Cajun roots. She As my shrieks are close to currently resides outcrying the clown cackles, in Downtown Lafayette. Meaux the light comes on. Through is also the my now blinded eyes I see creator of the food and story a figure — my mawmaw as blog “Porch, I have never seen her before. Is Wine and Gravy.” that a nightgown? She snaps me out of it: “Mais! What you doin’ in here?” Tears streaming down my face. Frozen in fear. Trying to absorb the shock that my mawmaw might actually lay her head down at night, I point at the snake. In what felt

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acadiana profile december 2018/january 2019

like one single move she reaches down, grabs it by the head, makes a swift motion with her wrist and storms out the bathroom. I hear the screen door slam open and shut and her familiar stomps down the hall. I am still standing there, pants around my ankles, just me and the clown, wondering what happened.

She looks at me with that Erath scowl and mutters: “Mais, I told you to pee before bed,

now go back to sleep.” I head back down the hall wondering if my mawmaw was really invincible. Forget She-Ra; my mawmaw was a true super-hero.

The great Cajun grandma, the maker of jams and juices, the grower of all things, the canner of all items, soap maker and snake handler. Her cape was built of leftover butter tubs filled with rice and gravies. n

acadianaprofile.com 9

no u v e l l e s d e v i l l e s n ews by Lisa LeB lanc- B erry ca len da r by K elly M assicot

Pioneering Healer New Iberia A new state historical marker has been unveiled in New Iberia’s Bouligny Plaza to commemorate Emma Wakefield-Paillet, M.D., the first AfricanAmerican woman to earn a medical degree and the first woman to practice medicine in Louisiana.

calendar

December & January

1 D e l c a m bre Christ ma s B o at Pa ra de.

DEC. 8. / Delcambre

Each year, the Delcambre High School band holds their annual Christmas Boat Parade fundraiser. Visitors can enjoy boats fully decked out in Christmas lights while drinking hot chocolate and watching the fireworks display. The day also includes a children’s Christmas carol ride, pancakes with Santa Claus and story time with Mrs. Claus. facebook.com/ delcambreboatparade

additional info The bakery will be open Wednesdays from 11 a.m. to 1 p.m. Only cash and checks are accepted.

Patrons can park in the Bistro Ruth parking lot.

2 N o e l A ca dien a u Village.

Nov. 30-Dec. 23 / Lafayette

Each year, the Acadian Village is illuminated with half a million lights celebrating the holiday season. Every night guests can experience the lights, animated displays and carnival rides throughout the village. Peruse local, handmade crafts and gifts at the holiday store, take photos with Santa and enjoy delicious food and live entertainment all while raising funds for the LARC – a local non-profit that supports those with intellectual and developmental disabilities. acadianvillage.org

Crabbing Changes Initiated The LWFC proposed changing regulations for the recreational and commercial harvest of blue crabs in order to protect the crab stock. The proposal includes changing when the harvest of mature female blue crabs is closed from midMarch/mid-April to September 9-October 13, 2019.

3 L o u i s i a n a Fur a n d W i l d l i fe Fest iva l.

JAN. 11-12 / Cameron

Claimed to be “one of the oldest and coldest festivals in Louisiana,” the Louisiana Fur and Wildlife Festival includes a gumbo cook-off, pageants, live music, a parade and duck and goose calling competitions – to name a few. Outdoor competitions continue with dog trials, trap shooting, oyster shucking and more. It’s the perfect festival for those wanting to enjoy all aspects of the “Sportsman’s Paradise.” lafurandwildlifefestival.com

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Thibodaux

Breads, Pastries and Desserts, Oh My! Follow your nose to the new student-run bakery shop at the John Folse Culinary Institute at Nicholls. Wednesdays bring new menus featuring hot pastries, breads and fab desserts. Located inside Ledet Hall (Hwy. 1 and Bowie Road; 985-493-2700).

f o r m o re news briefs / ac a d i a n a P r o f i le .c o m

acadiana profile december 2018/january 2019

No Pain, No Gain Youngsville A

32,000-square-foot, state-of-the-art fitness center, City Fitness, is opening in the former Top Shelf Sports building (1616 Youngsville Hwy.) with abundant amenities to help shape the new you (facebook.com/ cityfitness247).

acadianaprofile.com 11

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acadiana profile december 2018/january 2019

I n s p i r a t io n , d ĂŠ c o r a t io n e t a c c e s s oi r e s c h i c p o u r l a vi e

Designer Sarah James Moss recomends filling a decater or glass pitcher to give them more presence on your bar car. Get more tips on page 16

ho m e + s ty l e

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la maison

Glass by Design A traditional Southern manor with good bones is transformed into a modernist stunner

By Lisa LeB lanc- B erry ph otos by ch ad ch enier

W h en it came time t o rem o del a

circa-1920s residence purchased in Lafayette’s picturesque Bendel Gardens, G. Richard Young and his wife, Nicole, turned to an innovative architect and interior design duo, Gil and Tanya Zaunbrecher, to reconfigure the abode.

Instead of the stately, white-columned entrance with multiple French doors, the Youngs envisioned unobstructed views, clean lines and an updated, modernist approach. To animate the interior, the couple brought style-defying ideas and an array of contemporary art from home base New Orleans.

Gil and Tanya initiated the transformation with an exterior rendering of a remodeled front.

“The exterior rendering was the catalyst for the rest of the house,” says Tanya. “The first phase was to see what the front exterior potential could be.”

Energized by their bold reconfigurations, the Youngs furthered the scope to include a secondfloor addition, a master bath remodel, a courtyard with a pool and a new family room distinguished by unique wall systems.

Revisions began with carefully calibrated contrasts in glass, installed between interconnected rooms to make them feel seamless. The designers eschewed draperies, deeming them a visual distraction for the metamorphosed living areas.

“Every wall in the new family room is a statement and a piece of art,” says Tanya.

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acadiana profile december 2018/january 2019

While the family room’s original, exterior brick wall has given way to a revised, angular “feature wall” punctuated with playful art, a second wall was replaced by massive curved glass for ample courtyard views.

“Mr.Young texted me a picture of a wall in a movie he saw, and that was our inspiration for the feature wall,” says Tanya. “I had to figure out how to create it. I drew the design in our computer program, and found a company in Canada to laser-cut each panel piece so it could be installed like a puzzle. Each panel is separated by a piece of metal, to get a shadow line and create more depth.”

Designed for easy access, the glass wall system dividing the family room and dining room is fashioned by unique 18-foot-long frosted paneled glass doors that were sourced in California, then driven to Lafayette by expert installers.

At the end of the day, despite continued renovations, elegance is at ease in the Young home, where bold ideas inspire splendid results. n facing page left A steel gas fireplace from

Malm Fireplaces flanks the family room’s intricate feature wall. facing page top A new stone patio and raised pool deck were carved into the original, bare hill. top left A David Harouni portrait of the Youngs’ five children balances a minimalist staircase designed with a solid maple tread and riser that sits atop a white stair stringer.

A sliding glass wall system separates the dining room accented with Francis Pavy’s mixed media sculpture and Harouni’s iconic oil on canvas. bottom A patch of the original terrazzo flooring anchors mid-century furnishings in the family room, where steel column-supported windows create a seamless look into a patio featuring gray concrete “fingers” that frame tanning and lounging areas. top Nicole and Richard Young acadianaprofile.com 15

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pour la maison

Entertaining à la Cart The recipe for a perfect bar cart is one part customized party command center, one part show-stopping focal point

by M arie Eliz abeth Oliver ph oto by Ro mero & Ro mero

steps

setting the bar I t ’ s n o secret bar carts h ave

staged a comeback.You can find them everywhere from highend design shops to IKEA. Designer Sarah James Moss says bar carts’ mass appeal lies in their ability to meet just about any entertaining need, while still packing a major style punch.

“It’s a way to have that luxury element — to have your home bar without having to dedicate all that space,” says Moss.

According to Moss, the bar cart is versatile enough to work almost anywhere in the house: the corner of a dining room, breakfast nook or even in the living room as a side table.

Whether your style leans more antique bohemian or midcentury modern, choose a bar cart that fits your aesthetic. Just don’t forget about functionality. Moss suggests looking for carts with two shelves and wheels. She says she loves the combination of mirrored or glass shelves with gold or brass finishes.

When choosing items for your cart, Moss recommends balancing modern, functional pieces with family heirlooms or collections — it’s a great excuse to dig your wedding crystal out of storage.

Moss starts by grouping larger, more fragile items on the lower shelf and placing glasses and serving ware on the top, within arm’s reach. Remember, less is more. You don’t need to display every single glass in your set.

“You don’t want your top shelf to be all glasses all the same height ... like a bussing cart,” says Moss. “Think balance.

Sometimes when it’s all clear glass, you lose that sense of depth.”

1 Opt for a two-shelf bar cart for maximum storage and style, bonus if it’s on wheels.

2 Mix modern pieces with some of your own collection.

3 Create a few interesting vignettes by grouping different sized items.

4 Set glasses, barware and ice buckets within reach.

She also suggests filling clear crystal decanters or glass pitchers with darker liquor to give them more of a presence.

Once you’ve stocked the cart, all it takes is a little lagniappe to dress it up for special occasions. Moss recommends fresh flowers and ingredients for seasonally-inspired mixed drinks — think cinnamon sticks, candied cherries, sugar cubes and orange zest. Bottoms up! n

S ara h James M o ss , M o ss M an o r / M o s s ma n o r .c o m . 1 - 8 8 8 - 9 9 6 - 1 9 8 6 .

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acadiana profile december 2018/january 2019

About the Organizer: Award-winning designer and New Iberia native, Sarah James Moss, has designed interior spaces for clients across Acadiana and New Orleans. In 2016, Moss teamed up with HGTV’s “Property Brothers” for four episodes of “Brothers Take New Orleans.” She is the founder and principal designer of Moss Manor: A Design House, an online boutique specializing in modern furnishings and home décor.

5 Place taller, more fragile items on the bottom shelf.

6 Add finishing touches, such as napkins, seasonal flowers and fresh fruit.

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ho m e + s ty l e

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a la mode

In Your Clutches

Take party talk into your hands with this stunning conversation piece When designer Joi Mahoney’s grandmother taught her to sew at age 12, she couldn’t have predicted the path she set her granddaughter on. Mahoney, who graduated in Fashion Design at UL Lafayette, creates alligator skin handbags under the moniker of JOI handbags. It takes two-and-a-half to three hours to create each bag, like this textured blue-toned clutch.

Wrapping up

“Sewing and making things by hand has always been what my work revolved around, and I wouldn’t have it any other way,” said Mahoney.

JOI handbags joihandbags@gmail.com

A cashmere scarf emanates elegance while keeping you warm

by As h ley Hinso n photo by Ro mero & Ro mero

F o r all o f its cl o u dli k e -s o ftness ,

cashmere is a perpetual winter staple.

When you want to add an enduring touch of luxury to your winterwear, reach for a cashmere scarf, like this handmade plaid beauty from Koi in the Oil Center. This scarf, made in Germany, features pops of royal blue and holiday red intertwined with shades of gray, black and winter white. Wrap it around your neck underneath your favorite coat or toss it over your shoulder to compliment an every day sweater. n

Ko i / 4 5 6 He y mann B lvd . S u ite A . L afay ette . 3 3 7 - 2 3 7 - 5 8 3 3 . Ko i b o u t i q u e .c o m

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About the owner: When Karen Anderson opened Koi in September of 1990, the Oil Center was not the hub of Hub City shopping and dining it is today. Koi has had a front row view to the Oil Center’s growth from its Heymann Boulevard home.

Since its inception, Anderson said she looks for “good quality, but affordable” items.

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Ça c’est bon

Cracklin’ Crusted Gulf Catch with herb gnocchi, sweet peas, lump crab, ham, smoked shiitake and lemon butter at Blue Dog Café

food + drink

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sur la menu

Double Vision Blue Dog Café in Lafayette and Lake Charles provide two brilliant spaces for a brilliant young chef

by J y l B enso n ph otos by J o V idrine

I n late 2 0 17 C h ef R yan T ra h an

left Dark Roux — the celebrated Lafayette restaurant he cofounded — to accept the position of executive chef at Blue Dog Café, which has locations in Lafayette and Lake Charles. He will oversee both.

Blue Dog Café was founded in the late 1990s by the New Iberia-born artist George Rodrigue (1944-2013) and his wife, Wendy, to showcase Rodrigue’s internationally celebrated works depicting dreamy, haunting scenes of Acadiana and to tell the story of Cajun culture on the plate.

Rodrigue is most often associated with the iconic Rougarou, a Cajun werewolf, presented as a pop art blue dog found somewhere in most of his otherwise formal paintings.

Bringing Trahan, 30, on board quickly proved fortuitous for Jacques Rodrigue, co-operator of Blue Dog Café and son of the late artist. Last summer Trahan topped eleven contestants from across Louisiana to win the Louisiana Seafood Cook-Off. Later, he again bested eleven other contesRoasted Half tants — this time from across the Chicken country — to be crowned “King of American Seafood” during the Served with 15th Annual Great American Seacitrus & toasted food Cook-Off. Trahan and Sous herb pan drippin’ Chef Sullivan Zant took the top gravy, cucumber prize with crackin’ crusted red tomato salad snapper with pickled crawfish tails, buttermilk chili consommé, spring vegetables, burnt leek oil and Choupique caviar. Beaming, the chef knelt upon the stage clad in a chef’s coat, casual olive green trousers and Nike sneakers to have the crown placed upon his head. The award affords Trahan the opportunity to promote Louisiana seafood on an international platform.

A Crowley native, Trahan looks even younger Trahan says the freezer is never empty in case than his 30 years and his personable, engaging he’s not home to cook for them. nature makes everyone he meets a fast friend.

“I started cooking professionally about 10 He learned his craft from his grandmother, who years ago,” Trahan said. “I grew up in a famiexpressed adoration for her loved ones through ly-owned restaurant and over the years I have food. He shares her passion and lavishes it upon cultivated a passion for serving and pleasing his wife and their young daughter. people through food and drink.

Trahan brings with him to the Blue Dog Café his dedication to boldly flavored, fresh, sustainably sourced seafood, meats and rustic vegetable dishes presented as elevated interpretations of familiar Acadiana comfort foods.

“You can’t beat the flavor and versatility of vegetable cookery,” Trahan said. “Once you have

B l u e D o g C afe / 6 0 9 R yan S t. L ake C h arles , 3 3 7 - 4 9 1 - 8 8 8 0 / 1 2 1 1 W. Pin h o o k R d . L afay ette , 3 3 7 - 2 3 7 - 0 0 0 5 . b lu e d o g c a f e .c o m

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menu

5 Dishes to Try

1 Acad ian B oud in D ip

Served with Canebrake beer mustard and toast points.

2 Roasted H a l f Chicken

This shines for its simplicity with citrus and toasted herb pan gravy and cucumber tomato salad.

3 B l ue Cr a b Spaghetti

Fresh lump crab, linguini, chili garlic butter, citrus herb gremolata, shaved cured egg yolk, and aged Parmesan.

4 Cr ackl in ’ Cr usted G u l f Catch

Served with herb gnocchi, sweet peas, lump crab, ham, smoked shiitake mushrooms and lemon butter.

fresh, beautiful vegetables that are grown with love and care, nothing else compares.”

Trahan is humbled by a core group of fans who have followed him as he has taken up the kitchen in different spots over the years.

“I have a bunch of regulars who have followed me from restaurant to restaurant,” Trahan said. “All of them enjoy great food and appreciate the thought and effort that goes into creating memorable experiences.” n

5 Hal f & Ha l f

Pairing a plump, crispy soft shell crab, fried shrimp, crawfish étouffée, Louisiana popcorn rice, and creamy coleslaw.

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f o o d + dr i n k / d e l a c u i s i n e

Fine Fête

the main course

Beef Tenderloin with Peppercorns

An elegant gathering with simple, yet sophisticated fare

Make the horseradish sauce by combining 2 cups sour cream with ¼ cup prepared horseradish and a couple dashes of hot sauce.Whisk to blend well.

Cover and chill until ready to serve.

by M arcelle B ienven u ph oto & st yli n g by Eu genia U h l

Preheat oven to 425 degrees.

E very y ear , t h e day after C h ristmas , my m ot h er declared

the interim week before New Year’s as “the lull between two storms.”

Indeed, Mama cooked up a storm for the family’s fête de Noel.

Besides preparing for Christmas dinner that included baked capons and roast pork with all the trimmings, she also made dozens of pralines, chocolate fudge, cocoons and rum balls for gift giving. She also had gathered all the fixings — black-eyed peas, ham and cabbage — for New Year’s Day, so she could take it easy during the week in between. In recent years, I’ve set aside an evening during this break from festivities and began a tradition of having a small dinner party for friends visiting from out of town.

It’s a great excuse to set the table with Mama’s fine linens, sterling silver tableware and her special-occasion China. I encourage my guests to dress up. I have a favorite little black dress with which to wear Mama’s string of pearls. My husband is quite dashing in his tuxedo. The menu is simple, but elegant. I’m a big believer in doing as much in advance as possible so I’ll have time for an “hour of beauty” before the guests arrive. By the time the doorbell rings, there’s a fire in the fireplace, the votive candles are twinkling and camellias from my baby brother Bruce’s yard are arranged in small crystal bowls around the house. n

Butterfly 1 beef tenderloin, trimmed (5 to 6 pounds), leaving edge intact. Fold a large piece of heavy-duty plastic wrap over opened tenderloin and pound to flatten slightly. Remove wrap.

Spread evenly with 3 tablespoons Dijon mustard and sprinkle with ¾ tablespoons black peppercorns (coarsely ground) and ¾ tablespoon white peppercorns (coarsely ground). Fold one side back over and tie securely with kitchen twine at three-inch intervals. Rub with 3 tablespoons olive oil and ¾ tablespoons black peppercorns (coarsely ground) and ¾ tablespoons white peppercorns (coarsely ground). Sprinkle generously with salt.

Insert a meat thermometer in the thickest part of the tenderloin and place on rack in roasting pan. Roast for 20 to 25 minutes, or until the thermometer registers 130 degrees for medium-rare; 35 to 45 minutes or until the thermometer registers 145 to 150 degrees for medium. Remove from oven, cover loosely with foil and let stand for about 10 minutes. Serve sliced with sour cream and horseradish sauce.

Makes 8 to 10 servings

the dessert

Decadent CHOCOLATE TRUFFLE TORTE The torte can be chilled up to three days. Cover loosely after torte is completely chilled (covering before may cause condensation). The crust, without filling, can be made one day ahead and kept, covered, at room temperature.

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FOR THE CRUST Put the oven rack in the

FOR THE FILLING While crust cools, melt

To assemble Pour filling into cooled

middle position and preheat oven to 350 degrees. Wrap a sheet of foil over the bottom of a springform pan (in case of leaks). Lightly butter side of pan.

½ pound fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped and ¾ stick (6 tablespoons) unsalted butter, cut into ½-inch cubes in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool for 5 minutes.

crust and rap the pan once on the counter to eliminate any air bubbles.

Bake until the filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)

Stir together 8 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1½ cups) and ¾ stick (6 tablespoons) unsalted butter, melted and cooled completely in a bowl until combined, then pat mixture evenly onto bottom of pan and 1½ inches up side. Bake until the crust is slightly puffed, about 10 minutes, then cool completely in the pan on a rack, about 15 minutes. Leave oven on.

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Whisk together 2 large eggs, lightly beaten, ½ cup heavy cream, ¼ cup granulated sugar, ¼ teaspoon salt, and 1 teaspoon pure vanilla extract in a bowl. Whisk the chocolate mixture into egg mixture until blended.

acadiana profile december 2018/january 2019

Cool the torte completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours.

Remove side of pan and sprinkle with powdered cocoa to serve.

Makes 1 torte to serve 8 to 10

TIP If you want another side of vegetables, boil new potatoes in salted water, drain, then toss with butter and minced flat-leaf parsley.

the side

SPINACH AU GRATIN 1 Heat 2 tablespoons clarified butter in a medium saucepan over medium heat.

Add 2 tablespoons all-purpose flour and cook, stirring, to make a blond roux.

2 Add 1 pint halfand-half, whisking to dissolve any lumps of the roux. Bring to a simmer and cook, stirring occasionally, for about 10 minutes.

The mixture should thicken enough to coat the back of a spoon.

3 Bring a pot of salted water to a boil. Drop 1½ pounds frozen chopped spinach (thawed) into the boiling water and cook for 2 minutes.

Remove from the heat and drain well in a colander. Remove excess water by mashing the spinach in the colander with the back of a spoon.

4 Add spinach to cream sauce in the saucepan and mix well. Season with salt and pepper. Add a pinch of nutmeg and stir to blend. Fill eight small gratin dishes or ramekins with creamed spinach, and top each with 6 ounces grated Gruyere or Fontina and a sprinkling of bread crumbs or panko. Place under the broiler in a 400-degree oven until the cheese is melted and evenly browned. Serve hot in the gratin dishes.

Makes 8 to 10 servings

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f o o d + dr in k / r e c e t t e s d e c o c k t a i l s

steps

The Quiet Riot

Shake, Sip and Shine Celebrate the season with a jazzy ‘Quiet Riot’ swirled with edible glitter

by Lisa LeB lanc- B erry ph oto by Ro mero & Ro mero

As revelers ma k e res o l u ti o ns

for the New Year, we look to Janus, the two-faced god of past and future, to contemplate the pitfalls of passion, family feuds and excessive holiday cheer.

Master mixologist, Kelly Bistok, can cool down familial flare-ups during holiday gatherings with special peacemaker cocktails that kick. The award-winning whiz confers with chefs over her farm-totable, seasonal creations at Ember Grille and Wine Bar. “We are basically chefs behind the bar,” says Bistok. “I’m very much in tune with the culinary team and researching their techniques. I like to take off-the-wall ingredients and focus on flavor profiles.”

The “Quiet Riot” seduces with edible “disco glitter” (Chef Rubber brand).

Bistok merrily sprinkles the bling into citrus chamomile tea syrup. Powered by a young Irish whiskey, “Quiet Riot’s” underlying punch is tempered by blueberries and a tinge of tang. As Bistok garnishes the glass, the swirling disco glitter catches the light.

“I love shiny things,” says Bistok.

“Glitter makes everything taste better.” n

E mber G rille and W ine B ar at L’a u berge L a k e C h arles / 7 7 7 Aven u e L’a u berge . m y l a u b e r g e .c o m

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acadiana profile december 2018/january 2019

1 In a medium saucepan, combine 2 cups sugar and 2 cups water; add 6 bags chamomile tea.

Bring to a boil, stirring, until sugar has dissolved.

Remove from heat, add zest of 5 lemons and steep for 40 minutes.

2 Strain the tea bags and zest. Sprinkle with a few pinches Chef Rubber edible disco glitter.

Muddle a small handful of fresh blueberries and chamomile tea syrup in a shaker.

3 Add 2 ounces Quiet Man Blended Traditional Irish Whiskey, ¾ ounces fresh lemon juice, ¾ ounces disco citrus, 2 dashes Bittermens Boston Bittahs and ice. Shake for 10 seconds and doublestrain into a chilled, stemmed cocktail glass.

Garnish with 3 blueberries on a feathered bamboo skewer.

TIP Edible glitter can be found at shop.chefrubber.com and feather skewers can be found at restaurantware.com

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best poor boys reole cuisine hails from New Orleans and Cajun dishes from the 19 parishes making up

the rest of South Louisiana. The two cuisines have merged through the years, sometimes evolving and merging with other cultures to produce new and exciting dishes. ¶ Likewise for the poor boy, that 20th century sandwich born in the Crescent City and popular throughout the state. Traditional poor boys such as shrimp and roast beef with “debris” remain favorites among Bayou State residents but today’s restauranteurs and chefs stretch the culinary limits, incorporating ethnic flavors, rich ingredients and unique food combinations. ¶ “It’s not just your traditional poor boy anymore,” said Guz Rezende, one of the founders and organizer of the annual Acadiana Poboy Festival in Lafayette, which inspires Acadiana chefs to honor the traditional poor boy but experiment as well. ¶ Bottom line, Rezende said, is that all poor boys are created equal. ¶ “There’s not one better than the others,” he said. “And that’s the beauty of it.”

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acadiana profile december 2018/january 2019

Darrell’s 119 W. College St. Lake Charles (337) 474-1425 darrellspoboys.com

arrell Joseph DeRouen started his namesake restaurant with his wife, Susie, in 1985 and today the establishment known for great poor boys in Lake Charles is still a family business with another location in Jennings.

Darrell’s menu includes traditional poor boys with its own unique spin, plus a few specialty sandwiches as well. There’s the traditional shrimp poor boy that’s spicy with shrimp sautéed in Darrell’s own sauce and the roast beef served in its own gravy (grab those napkins). For something unique, the Darrell’s Special combines ham, turkey, roast beef and roast beef gravy, again another sandwich requiring numerous face towelettes.

Barbecue lovers will want to try the Bar-B-Q-Beef brisket poor boy with smoked beef covered in Darrell’s house-made sauce or the spicy Cajun sausage also served with the barbecue sauce.

For those up for trying something new, the Surf & Turf mixes sliced roast beef and sautéed shrimp cooked in roast beef gravy with a house-made butter sauce.

B B Q beef brisket wit h h o u se made caj u n sau ce

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slo w c o o ked roast beef p o o r b oy

Villager’s CafÊ 8400 Maurice Ave. Maurice (337) 898-1554 villagerscafe.net

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aryBeth Broussard always knew she wanted to be self-employed.

She worked many jobs, including a stint at Olde Tyme Grocery in Lafayette, before she purchased a video store in Maurice.

“When I left Olde Tyme Grocery I told myself I never wanted to make a poor boy again,” she said.

When DVDs came out, Blockbuster

stormed the market and individually owned video stores started becoming a lost cause, Broussard began thinking of new ventures.

“You know what?” she asked herself. “I know how to make a good poor boy.”

Broussard opened Villager’s Café 21 years ago in a former doctor’s office in the heart of Maurice. The quaint restaurant filled with antiques and pieces of Americana specializes in poor boys but also salads, seafood platters and interesting desserts such as beignets and funnel cake fries.

“It’s tiring — a lot harder than my video store — but I’m very satisfied and very happy with my choice,” Broussard said. “It was a big risk but it’s working hard for what I believe in.”

Customers are satisfied too.

Lunchtime at Villager’s Café can be crowded — many times customers arrive at 10 a.m. to beat the rush — and the drive-through sees a steady line of cars. Broussard works at the café non-stop with 16 employees, serving a wide variety of poor boys, including pot roast, Philly steak, meatballs and seafood hailing from the Gulf. During Lent, the veggie poor boy is popular.

“Honestly, we’re busting out of the seams here,” she said.

Broussard’s philosophy is “offer a consistent product.”

“My customers always know, if they’ve eaten here before, they’re going to get the same thing,” she explained.

roast beef Frank’s Poboys

Roast beef is a staple poor boy sandwich in Louisiana, but at Frank’s Poboys in Opelousas it can be mixed with turkey, ham, Swiss cheese and gravy for the Frank’s Special.

Rita Mae’s Kitchen

Rita Mae’s Kitchen in Morgan City is known for its plate lunch specials, but she also offers a variety of poor boys including smoked sausage, crab and the ever-popular roast beef.

Mr. Poboy

The name says it all.

Mr. Poboy in Houma is the place to get your fill. Try the roast beef poor boy or the roast beef, ham and cheese combination.

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hef Dustie Latiolais spent many years in a commercial kitchen, including as executive chef for Crawfish Town USA in Henderson.

Today, he’s on his own, operating Cochon Creamery and its line of popular bacon jams, rubs and other porkenhanced products at farmer’s markets and festivals and at his new storefront in Breaux Bridge.

The current Louisiana Cookin’ Chef to Watch also makes a mean poor boy.

His “Not Your Mama’s Grilled Cheese” nabbed the People’s Choice Award at the 2018 Acadiana Po-boy Festival, a combination of house-made pimento cheese, spicy bacon jam, Breaux Bridge’s Champagne’s bread and apple bacon pork skins.

“We do these often when we do offsite events,” Latiolais said of the sandwich. “The pork skins give it a nice crunch.”

“He’s amazing,” said Guz Rezende, organizer of the festival. “He’s such a class act, so talented.”

p imento ch eese, sp icy bacon jam and ap p le bacon p ork skins

When temperatures drop, Latiolais serves up poor boys at the Lafayette Farmers and Artisan Market at the Horse Farm, including his rotisserie chicken with apple bacon butt rub, garlic aioli and his original bacon jam or the “Hamwitch,” a ham sandwich on a poor boy bun with cheddar cheese, garlic aioli and either pickled okra or pickled onion. For his pulled pork poor boy, he incorporates cole slaw instead of dressing and uses apple bacon butter.

You could say these are not your mama’s poor boys.

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acadiana profile december 2018/january 2019

Rikenjacks

Rikenjacks of Lake Charles marries grilled sirloin with sautéed onions, Rikenjak’s beer cheese and jalapenos and serves their unique poor boy with a choice of side.

105 Main St., Suite B Breaux Bridge (337) 322-5857 cochoncannery.com

Acadiana Poboys

Gators are on the menu at Acadiana Poboys in Lafayette, which serves both an alligator poor boy and an alligator sausage poor boy.

Cochon Cannery Bon Creole

We love Bon Creole for their crawfish poor boys served every year at Festival International but you can enjoy them at their New Iberia restaurant any time.

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Olde Tyme Grocery 218 W. St. Mary Blvd.

Lafayette (337) 235-8165 oldetymegrocery.com

MEAT BALL p o o r boy wit h melted p rovo lo ne cheese

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acadiana profile december 2018/january 2019

cutting into the bread so it holds more ingredients, Murphree said.

halmette native Glenn Murphree grew up on the New Orleans poor boy so when he purchased an old corner grocery store and deli in 1982 near the University of Louisiana at Lafayette campus (then the University

of Southwestern Louisiana), sandwiches seemed a natural fit. At first, because the deli was small and he ran the store by himself, he sold cold cuts.

When it was time to expand, he debated about whether to cook up hamburgers or shrimp poor boys.

“He made the decision to sell shrimp because shrimp was easier to cook,” explained Ross Murphree, Glenn Murphree’s son.

It’s hard to imagine Olde Tyme Grocery not selling poor boys for the corner market and lunch counter serves up poor boys by the hundreds, in addition to 12 to 15 other menu items. Shrimp poor boys are still the most popular but Olde Tyme sells a variety of meats, oyster, catfish and the Olde Tyme Special of ham, turkey, roast beef and Swiss cheese and the “Two Meat Combo” with ham, roast beef and Swiss.

Olde Tyme uses Langlinais bread from Lafayette,

“It’s different from New Orleans bread,” he explained.

“Some of our New Orleans people self-describe themselves as poor boy snobs. But they have come to love it.”

Today, Glenn Murphree owns several other restaurants in Lafayette, not too bad for a frat boy who never graduated college and bought a small deli on a lark.

“My father said he thought he’d never amount to anything but he did,” Ross Murphree said.

“He’s a worker. The lord has blessed us and we’re very thankful for that.” acadianaprofile.com 35

banh banh sh irmp p oor boy with ch ili garlic mayo

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acadiana profile december 2018/january 2019

afayette’s Chef Collin Cormier has a varied resume, from working the Caribbean and as executive chef of Blue Dog Café to serving innovative waffle sandwiches from his Viva La Waffle food truck. He’s also the brainchild of nationally-distributed Swamp Pop sodas, along with first cousin John Petersen, sodas sweetened with Louisiana sugarcane in unique flavors such as Satsuma Fizz and Jean Lafitte Ginger Ale. When looking for a brick and mortar shop, he spotted an old building in downtown Lafayette that was long used as restaurant spot. Cormier decided it was time to experiment with the traditional poor boy and Pop’s Poboys was formed.

740 Jefferson St. Lafayette (337) 534-0621 popspoboys.com

Pop’s Poboys

Cormier offers a consistent menu that pushes the poor boy envelope, such as the Crawfish Boil Sausage consisting of crawfishboiled Rabideaux’s smoked sausage, pepper jack cheese, crawfish dip with lettuce and tomato or the Thai-inspired Banh Banh Shrimp poor boy featuring grilled marinated shrimp with a chili garlic mayonnaise, pickled carrots and fresh cucumbers and cilantro.

There’s a Cajun Castro spin on the Cuban sandwich and a Red Bean Falafel poor boy for vegetarians. And if you must have a traditional poor boy, the “Classic” offers Gulf shrimp and oysters, buttermilk fried catfish and debris style roast beef.

Pop’s serves up specialty sandwiches weekly, announcing the week’s menu every Tuesday on Facebook and Instagram. A recent special was the “Boudreaux,” combining buttermilk fried catfish, pickled okra, tartar sauce and blue cheese coleslaw.

shrimp

Buck and Johnny’s

The world-famous zydeco brunch and Italian specialties aren’t the only reason to visit Buck and Johnny’s in Breaux Bridge.

They serve up a mean shrimp poor boy that comes fried or grilled.

Bubba’s II Poboys

Bubba’s II Poboys in Thibodaux have a long list of poor boys on their menu but their shrimp tops the list. You can also order half shrimp and another seafood item such as oyster or fish.

Chris Poboys

With several locations in Acadiana, Chris Poboys celebrates 40 years in 2018, and one of its most popular and delicious sandwiches is the fried shrimp poor boy.

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Griffin’s Louisiana Grille 1015 A. Tunnel Blvd.

Houma (985) 580-1777 griffinspoboy.com

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acadiana profile december 2018/january 2019

here are lots of claims as to who makes the best poor boys in South Louisiana. That’s why Kirk Griffin went all out.

“Best poor boys on the planet is our logo,” he said with a laugh.

“I figure if I can’t substantiate it, I’ll do something big.”

Ask residents down the bayou and they’ll agree, Griffin’s Louisiana Grille of Houma makes wonderful poor boys.

The restaurant began in 1999 when Griffin spotted a building that would make a good restaurant. He offered his employer, who owned the site, a business plan

bacon wrap p ed sh rimp

that they accepted — and he promptly quit.

He created a menu for his new endeavor that he could do himself, avoiding having to hire a chef.

“I’m not a chef but I’m a Cajun and I can cook,” Griffin explained.

The menu serves poor boys three ways — fried, grilled or blackened — so each sandwich must be cooked from scratch.

Customers are free to ask for special items or preparations. One of his specialty poor boys, that began as a customer’s request, is

the bacon-wrapped shrimp poor boy, shrimp encased in bacon that’s then breaded and fried.

Instead of the crusty French bread of New Orleans, Griffin uses a Houma bakery that produces a softer bread. He butters and toasts the bread on

the grill to “seer” it, he said.

Houma, Raceland and Thibodaux.

“Here in LafourcheTerrebonne it’s all about the softer bread,” he said.

“Bread’s important.

How you treat the bread’s important.”

“We’re a chain now — wow!” he said. “I don’t know if I’ve been lucky but I have great people working for me.

We have great longtime employees. We’re a family, dysfunctional as it may be. We’ve been blessed.”

Griffin’s now has three locations:

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deep fried shrimp (top ) and oyster (botto m)

oyster 40

acadiana profile december 2018/january 2019

Seafood Palace

Boiled crabs, crawfish and seafood platters bring in diners to Seafood Palace in Lake Charles, but try their oyster poor boy dressed and served with fries.

restaurant, explained granddaughter Hollie Girouard, who now runs the restaurant with her mother, Juanita.

Through the years, several members of their family, as well as numerous community residents, worked at Ton’s Drive-In, the first restaurant with a drive-through window in Lafayette Parish. Sisters Yvette and Juanita Girouard, for example, started there young and Yvette went on to start the softball programs at Lafayette High and USL (now the University of Louisiana at Lafayette).

There are plenty of reasons to visit Ton’s, from homestyle breakfast and grilled Angus beef hamburgers to the poor boys served a variety of ways. Most of the ingredients are local, including Richard’s sausage, Gulf seafood and Langlinais bread that’s toasted on a panini press for a unique crusty poor boy sandwich.

“We believe in keeping our business local and to support local and keep our money with the small guys,” said Hollie Girouard.

Ton’s Drive-In 101 W. Main St. Broussard (337) 837-6684 tonsdrivein.com

Shucks

Abbeville is known for its oysters fresh from Gulf waters and Shucks serves them in a variety of ways, including as an oyster loaf on either hoagie or French bread.

osemary and Alton “Ton” Girouard worked in downtown Lafayette for years until Rosemary Girouard decided to leave her dress-making job in 1963 and open an “old-school drive-in” in Broussard. Ton Girouard worked at the hardware store by day and the drive-in’s night shift after five until the couple was able to carry the

“Not much has changed,” she added.

Her boyfriend Roddie Romero, a three-time Grammy nominee who heads up Roddie Romero and the Hub City All-Stars, can sometimes be found in the kitchen cooking up turkey wings, although her mother may soon call it quits.

“She’s been running the show for a long time and will retire soon,” Girouard said. “But it’s still a family affair.”

Regatta Louisiana Seafood and Steakhouse

We love to visit Regatta Louisiana Seafood and Steakhouse for the delicious food and the view of Lake Arthur. For lunch, a fried oyster poor boy is perfect on the patio.

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Jump start a new year in style, with fashionforward trimmings, perfect for you — and everyone on your “nice” list by 42

marie elizabeth oliver

acadiana profile december 2018/january 2019

photographs by

romero & romero

Boots: Tread your own path in Ariat’s rugged, Fairfax brown leather boots, featuring a convenient back-zip entry system, at Genterie Supply Co.

on your marks.

It’s game time. The great outdoors are calling, and it never hurts to go prepared. Whether your next adventure calls for craft cocktails or a trek through the Cajun prairie, layers of hunter green and hard-working leather will lend sportsman cred to your vibe — no camo required.

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1. JACKET Far Afield green, corduroy porter shirt jacket with corozo buttons at Genterie Supply Co. 2. SHIRT Life After Denim lumberjack flannel shirt in sprig at Genterie Supply Co. 3. HAT Brixton felt, medium-brimmed, Wesley Fedora in moss at Genterie Supply Co. 4. BOOZE Bittermilk No. 1 Bourbon Barrel Aged Old Fashioned at Genterie Supply Co. 5. WATCH Komono the Walther Cognac watch with 316L stainless steel glossy case and domed high mineral glass with sapphire coating at Genterie Supply Co. 6. JEANS Joe’s Jeans dark blue, slim fit in Asher eco-friendly denim at Genterie Supply Co. 7. HANKERCHIEF Kiriko custom-dyed, two-toned bandana in harvest green at Genterie Supply Co. 8. BELT Amsterdam Heritage handmade, weathered, camel-colored belt at Genterie Supply Co. 9. SUNGLASSES Krewe Olivier glasses in matte rum tortoise at Genterie Supply Co. 10. PERFUME The Cro’s Nest Swamp Boy solid perfume/cologne at Hillard Museum Store 11. BAG Amsterdam Heritage leather Kuypers Bag in Cognac at Genterie Supply Co.

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DRESS: When the dress code calls for shimmer and shine, opt for an of-the-moment metallic in a luxe finish. Tory Burch’s Alabaster floral cloqué-front sweater dress is a practical indulgence, featuring merino wool and French silk, at Kiki.

PURSE: Stow away the essentials and add a pop of personality with Anya Hindmarch’s mini vere flip barrel bag in salmon, at Kiki.

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acadiana profile december 2018/january 2019

get set.

The best prep for the inevitable winter part hop? A statement-making outfit that’s as comfortable as it is chic. Just don’t forget to indulge a little, with luxe scents and baubles that are sure to put you, or the one you love, in the holiday spirit.

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1. BRACELET Alexis Bittar crystal-encrusted, asymmetrical inlay bracelet in dark cyan at Kiki 2. PERFUME Tom Ford Beauty 50ml Eau de Parfum Spray in Jasmin Rouge at Kiki 3.

SHOES Kelsi Dagger Brooklyn Clara metallic loafers in gold at Genterie Supply Co. 4. SUNGLASSES Celine square gradient acetate sunglasses in blue at Kiki 5. CANDLE Diptyque Tubéreuse “rouge” scented candle at Kiki 6. SPRAY Herbivore Botanicals Rose Quartz illuminating body oil at Genterie Supply Co. 7. EARRINGS Machete Grande Drop earrings in teal mineral at Genterie Supply Co. 8. RING Jamie Joseph Vertical asymmetrical boulder opal ring at Kiki

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Suitcase: Keep calm and carry on Herschel’s Trade Small, four-wheel, hard-shell luggage in dark shadow, at Genterie Supply Co.

Scarf: Scotch & Soda’s sumptuously soft, lightweight, floral-printed scarf might just be your new favorite travel companion.

The ultimate multitasking accessory not only adds flair, but comes in handy when confronted with unexpected chills and unpredictable fashion emergencies, at Genterie Supply Co.

shop.

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Genterie Supply, Co. 408 Jefferson St. Lafayette. (337) 401-3833. Genterie.com. Kiki. 1910 Kaliste Saloom Road #600. Lafayette. (337) 406-0904.

Shopkikionline.com The Hilliard Museum Store. 710 East St. Mary Boulevard. Lafayette. (337) 482-2278. Hilliardmuseum.org/shop/museum-store

acadiana profile december 2018/january 2019

gO.

Quick, before those vacation days expire. Stand out among the jet set with gilded accessories and carry-ons that work double duty. Throw in a fool-proof jacket, hat and scarf combo, and you’re out the door. Bonus if you drop a postcard in the mail on the way out of town.

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1. HAT Brixton Fiddler Cap in tan vegan leather at Genterie Supply Co. 2. COCKTAIL KIT W&P Moscow Mule Carry On Cocktail Kit at Genterie Supply Co. 3. JACKET Levi’s Baggy Trucker denim jacket in Bust A Move and skull claw patch at Genterie Supply Co. Pins and Mattea’s Hand “Let it Bee” patch at Hilliard Museum Store. 4. BOOKS Wildsam Field Guides: Desert Southwest Road Trip, New Orleans, Austin, Nashville at Genterie Supply Co. 5. FLASHLIGHT Izola Stashlight (featuring a flashlight, bottle opener and stash compartment) at Genterie Supply Co. 6. BOTTLE 17 oz. S’well bottle in rose gold at Genterie Supply Co. 7. PEN Kikkerland multi-tool pen 3 in 1 copper at Hillard Museum Store 8. JOURNALS Michael Roger’s Decomposition Book in “Porterhouse,” Bison Press Spiral Signature Note Book in wild floral gold at Hilliard Museum Store 9. PLAYING CARDS Misc. Goods Co. red deck of playing cards at Genterie Supply Co. 10. POSTCARD Mattea’s Hand “See You Later Alligator” postcard at Hilliard Museum Store acadianaprofile.com 47

special promotional section

A Southern woman has a legendary mystique. Storytellers have long tapped into the world’s fascination with a woman who is feminine and speaks her mind; gracious, but in no way a pushover; and possesses the strength and force of a hurricane. The Southern woman has earned her fitting nickname: Steel Magnolia.

Clothing and styling provided by Mrs. Aileen Hernandez with Park Lane Styling and Consulting. We would like to thank River Oaks our venue host for our Photo shoot, and to the Beauty Room for providing professional make up application and hair styling.

River Oaks catering and event center

acadianaprofile.com 49

special promotional section

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acadiana profile december 2018/january 2019

special promotional section

LEFT TO RIGHT: Nancy Pontiff Marcotte, Ingrid Rinck, Julie Larkin Foreman, M.D., Judy Dunn, Dana McBride, R.N. and Mary Shirer Romagosa acadianaprofile.com 51

special promotional section

Judy Dunn Owner, Dunn’s Furniture

In 1992, Judy Dunn moved to Lafayette knowing only her husband, Bob Dunn.

In the same way that the right conditions can turn a magnolia seedling into a 60’ tree, so did the Lafayette community provide for enormous growth for the Dunns. Dunn’s Furniture & Interiors began as a small, unique decorating service and, now a one-stop shop, has grown to include its own line of furniture made in America.

In 2015, a Stage 4 cancer diagnosis changed Judy’s life forever. Now cancer free, she sees that challenge as an opportunity and helped start the Prayer Blanket Ministry at First Baptist Church Lafayette that has touched over 1,000 lives internationally.

The Dunns proudly support the Lafayette Symphony, and Judy is a member of the ASWL. Judy also raises funds for Animal Aid. Additionally, she currently leads a committee to raise funds for Kathy’s Healing Garden at Women’s & Children’s Hospital.

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acadiana profile december 2018/january 2019

special promotional section

Dana McBride, RN CEO, Bridgeway Hospice

A South Louisiana native and registered nurse for over 25 years, Dana McBride has long been passionate about helping others. Today, she focuses on helping people in their last days as CEO and Owner of Bridgeway Hospice.

Bridgeway Hospice provides compassionate, award-winning hospice care to individuals in the Lafayette and Baton Rouge communities.

The growing company has been voted Best Hospice two years in a row by The Daily Iberian, receiving the Best of the Teche award, and was chosen as one of Lourdes Hospital’s value-based partners in 2018.

In addition to leading the Bridgeway team, McBride also participates in a number of charitable events throughout the year to further benefit the community. She assists various organizations through fundraising and involvement in events such as ALS and Alzheimer’s walks, Bust Breast Cancer, and the Black and White Gala benefitting the American Cancer Society.

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special promotional section

Julie Larkin Foreman, MD OphthalmologistGlaucoma Specialist

As a glaucoma specialist and mother of two young girls, Julie Foreman MD is skilled at balancing the needs of others. She credits a combination of independence, compassion, and hard work for her successes in life. A boardcertified ophthalmologist specializing in the medical and surgical treatment of glaucoma, Foreman is the only fellowship-trained Glaucoma specialist in the Acadiana region.

“It’s a very exciting field with new technology and surgical techniques, such as Minimally Invasive Glaucoma Surgery (MIGS), that allow us to treat this condition with reduced medication burden and better quality of life,” says Foreman.

Dr. Foreman supports Glaucoma Service Foundation to Prevent Blindness, the American Foundation for the Blind, Foundation for Fighting Blindness, Lighthouse International, and various Catholic charities. She participates in Eye Care America, providing eye services for those in need.

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special promotional section

Ingrid Rinck Owner & CEO of Sensible Meals

Based in Mandeville, Louisiana, Sensible Meals stands out as the fastest-growing and largest meal preparation company in the country with Lafayette as one of its biggest customer bases nationwide. According to Ingrid Rinck, Owner, CEO, what separates Sensible Meals from other meal prep companies is the live assistance provided to customers twelve hours a day, seven days a week, 365 days a year.

In February 2014, Rinck’s youngest son was diagnosed with Type 1 Diabetes. The diagnosis led Rinck to change her whole family’s diet.

When personal clients became interested in the drastic results her body achieved, Rinck developed Sensible Meals.

Rinck is proud to support the Louisiana and regional economies through her local business. In addition to her work, she is a corporate sponsor of the Juvenile Diabetes Research Foundation, turning her son’s unfortunate diagnosis into a victory for their family and people across the country.

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special promotional section

Nancy Pontiff Marcotte Operating Partner/Broker for Keller Williams Realty

In 2003, Nancy Pontiff Marcotte became a Founding Operating Partner of Keller Williams Realty Acadiana.

Over the next fifteen years, Marcotte extended her reach across the region with partner J.D. Pierce as an Operating Partner/Broker in Denham Springs and a Founding Operating Partner/ Broker in Lake Charles, Houma/Thibodaux, Mobile, AL, and in Daphne/Fairhope, AL. Marcotte also invests in two regional business centers.

Along with her husband, Marcotte is a member of the Cor Vitae Society of the American Heart Association.

She has twice chaired the Go Red For Women Luncheon while her husband has chaired the Heart Walk.

Marcotte also supports the Police Association of Acadiana, R.E.D. Day for Keller Williams, other charities and her local church. Additionally, she has helped One Acadiana advocate for local businesses and cultivate economic growth. In 2017, Marcotte was on the ReProm court benefitting the Lafayette Education Foundation.

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special promotional section

Mary Shirer Romagosa Law Office of Mary S. Romagosa, LLC

For 30 years, Mary has assisted Acadiana’s successful professionals and business owners with Wills, Trusts, probate matters and various aspects of income and estate tax planning. In addition to earning her J.D. from Loyola School of Law, Mary also received a Master’s in Taxation (LL.M) from Boston University School of Law. Outside of her successful tax and law practice, Mary remains very engaged as a mother, grandmother, wife and community advocate. She has served as Past President of the Lafayette Museum & Planetarium Association, and with her husband Dave, has served as fundraiser and active supporter of the University of Louisiana, Lafayette, Loyola University, Tulane University, the Catholic Charities of Acadiana, the Acadiana Symphony and the Boys & Girls Clubs of Acadiana.

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advertising section

Retirement Guide Southwind

W

hether you’re simply tired of maintaining a home and lawn or enough changes have occurred that you could use daily assistance, there are a variety of motivations for seeking solace in a retirement community. Acadiana is rich with options for older adults who are considering a new home. From communities with active social scenes and energetic vibrancy to a quiet escape with peaceful gardens and luxurious dining rooms, you can find a variety of options to suit your needs and personality at many of the area’s independent and assisted living communities. Memory care is also available at a number of area retirement communities, which offers added peace of mind for families of those with dementia. If you or a loved one are considering a move out of the home, this retirement guide may be able to shed some light on local offerings, as each community offers its own unique floor plans, amenities, activities, and services.

With community locations in Lafayette, New Iberia, and Baton Rouge, Garden View Assisted Living is the perfect setting for independent seniors wishing to alleviate the day-to-day burdens of life. Residents enjoy a choice of various apartment styles with an abundance of accommodations and amenities, while providing their own furnishings and decorative touches to make their apartment feel just like home.

Whether retiring and ready for a care-free life or moving at the request of loved ones concerned about changes to behavior patterns, residents of Garden View become like family.

Round-the-clock staffing, restaurant-style meals, complimentary transportation, recre-

ational activities, and weekly housekeeping are just a few of the benefits residents experience when living at Garden View.

Garden View Assisted Living—find the comforts you seek supported by those you can trust. For more information or to take a tour, visit GardenView.org or call 337-237-5542 (Lafayette).

Dine in with friends or dine out with family? Eat Sunday brunch or watch Sunday football? It’s about choice! At Southwind Suites, the goal is to help you attain the lifestyle you want in a setting that is comfortable, fun, and energetic. Whether you’ve just retired, returned from the trip of a lifetime, or experienced a change in life circumstances or health, Southwind Suites offers the right envi-

ronment for assisted and independent living in an intimate, familiar, and social community.

Southwind Suites’ service and care model set this community apart from others, from its approach to gourmet dining and meaningful activity to off-site excursions and social events. When you are ready for the next phase of life, contact Southwind Suites at 337-7881113 for an on-site tour of your future home.

The community offers studio and one- or two-bedroom apartments located at 626 Crowley-Rayne Highway in Crowley. For more information, visit southwindsuites.org.

Southwind Senior Living Suites—where you change your address, not your lifestyle.

Brookdale Lafayette and Brookdale Lake Charles are newly renovated Adult Residential Care and Alzheimer’s and Dementia Care communities for area seniors. Located in the exclusive River Ranch neighborhood, Brookdale Lafayette is in the heart of beautiful Lafayette. In Lake Charles, Brookdale’s upscale community is located less than three miles from Prien Lake and Lake Area Medical Center, as well as close to many great restaurants and shopping centers.

Every day, the Brookdale team strives to provide excellent support and assistance to residents. Associates have specialized dementia training, which makes them knowledgeable of the disease process and how to work successfully with residents. Brookdale’s dementia care has daily programming specifically designed for residents with Alzheimer’s and dementia.

These updated communities give you the feeling of home in common areas and offer personalized care options to fit residents’ needs and preferences. For more information, visit brookdale.com or call 337-247-9428 (Lafayette) or 337-240-9340 (Lake Charles).

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j oi e d e viv r e

Lafayettebased Artist Karen deClouet

cult u r e

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les artistes

The Art of Experiment Lafayette painter Karen deClouet finds distinct methods to create masterpiece landscapes

by W ill K alec p o rtr a it by Ro mero & Ro mero

T h e Acadiana A rt c o mm u nit y can

attribute Karen deClouet’s innovative and avant-garde landscapes to none other than FOMO. For those not in the know, that’s the Fear Of Missing Out. “I couldn’t handle other people majoring in art and not me,” deClouet says, regarding her decision on what to study at UL. “I figured that, if you’re jealous of what other people are doing, you need to be doing that thing, right?”

Like many in her situation, deClouet flipped that degree into a graphic designer career, but over time yearned for work that incorporated the use of her entire hands instead of mouse-clicks with her fingertips. That lack of professional fulfillment pushed deClouet’s decision to go to grad school and take up painting.

In a market saturated with landscape artists, deClouet’s work stands out from the cluttered crowd. How many different ways can you paint that same old bayou, or that same old Cajun prairie? Well, more than you think, as deClouet has implemented several nontraditional, experimental techniques of painting — eschewing stuff you find in an art store for things like an electric power sander to prep certain surfaces. Her pour style — the process of applying thin, slow-drying paint to the surface without traditional brushwork — took years to master and involves to use of gravity and occasionally her breath (yes, her breath) to move colors around.

“It’s a one-time shot,” deClouet says. “It’s probably like what people do when [working] in epoxy. I’m doing that with paint. At a lot of shows, like at The Big Easel, people come to my tent [and] thought my pours were printed because there’s no brushstroke ... I’m not a f o r m o re inf o / ka r e n d e c lo u e t.c o m

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painter-ly painter. I don’t take a brush and finish a painting in a couple days. It’s more like I’ll work on six to eight paintings at once, and then I’ll hone in, one at a time, to finish.”

While deClouet’s approach to painting is a break from the norm, her inspiration for choosing landscapes as a subject matter is fairly orthodox.

As the daughter of a geologist, deClouet spent

family vacations touring the vast natural wonder of the United States, developing a deep love for the surrounding splendor, which is why most of her paintings feature geographic elements from places she’s lived and places her father photographed.

“My goal every time is to take a blank space and create something entirely new,” deClouet says. n

q&a

Karen

deClouet

1 You did your undergrad work locally, but studied art in grad school at the University of Arizona.

What was your reasoning for that decision? “I applied to many graduate schools and got into one in Texas and one in Arizona. And obviously, the one in Arizona was a lot farther and had a whole different landscape and a whole different region of the country. I felt if I went to Texas, it’s be just like Louisiana.

So it was Tucson — and that’s where I started painting, and I had to just figure it out … it was a huge learning curve.”

2 Figure it out? What do you mean? “If you ask me to teach a basic, traditional, skilled painting class, I’d have a really difficult time thinking about how to do that. Because the way I learned to paint is the way I taught myself how to paint. [It] isn’t traditional.”

3

tid bit Though technically a landscape artist, Karen deClouet’s pieces — mostly of Acadiana, the American Southwest and the American Rust Belt — are unique, as she’s experimented with different paniting techniques for years.

Unlike many landscape artists who try to a make a facsimile of a single image on canvas, many of your pieces combine elements of multiple regions into one painting. Why is that?

“Being true to an image — representing that faithfully as a direct copy of another space — that’s not interesting. That’s not why [people] notice me. It’s a contemporary approach. I’m faking you out. I’m making you think I’m a landscape painter when I’m really just putting all these things together.

It’s an illusion. I think a lot of us have Imposter Syndrome (laughs). I’m trying to make you think I can paint when really I’m here just trying to figure this all out.”

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les personnes

In Tune For decades, the Savoys have proven time and again that the family that plays together, stays together

by W ill K alec po rtr a it by Ro mero & Ro mero

T h is is ab o u t s o m u c h m o re

than music. For the Savoys — husband and father Marc; wife and mother Ann; and their sons Joel and Wilson — this is about community, about cultural identity, about a willingness to share what makes being Cajun so compelling with the outside world, while at the same time serving as responsible stewards of it and taking on the burden of preserving its authenticity. This is about staying true to your roots. It’s about this 100-acre plot of land in Eunice, claimed by family ancestors in the Acadian Exile, and the eight generations (most of them rice farmers) that called it home. Even now, with all of their success and all the places they’ve played, the Savoys come back here — Marc and Ann in the main house, Joel in a nearby “funky shack.” This is about leaving a legacy while still living a life. It’s about informal Saturday Jam Sessions at the Savoy Music Center where fiddlers, accordion players and singers from across Acadiana sit down and ha play together, a tradition going on 40 years now. There, in that room, those pillars — community, cultural identity and staying true to their roots — manifest into song for the Savoys. Which is remarkable when you consider the foundation to all of this was built upon one of the worst pickup lines of all-time.

Rewind back to July 1976 at the National Folk Festival at Wolf Trap Farm in Vienna, Virginia. Marc, a key figure in the Cajun Music Renaissance a decade earlier, is done performing and is meandering through the crowd when he spots a pretty girl from Richmond with whom he’d like to dance. Speaking only French, he gives the girl a compliment.

When asked to translate, Marc tells Ann:You are freckled like a turkey egg.

“And I went, ‘oh how charming!’” Ann says through laughter all of these years later, as she turns and looks at Marc sitting beside her. “That was definitely an ice breaker.”

“You know, I don’t know why I said that,” Marc says. “Maybe I had a few drinks too many.”

Well, God bless that liquid courage, because that moment begot a whirlwind f o r m o re inf o / s av oy fam i ly c a j u n b a n d .c o m

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romance with Marc buying Ann plane tickets to come with him across the country, a marriage, kids and a family musical catalog that might be unrivaled. Collectively, the Savoys have performed on dozens of albums, produced several others, and — considering Marc is one of the premier accordion makers in Acadiana — have crafted instruments featured in hundreds more.

“I heard a lot of music in this house here,” Marc says. “And as I was growing up, my father would sponsor House Dances for Christmas, New Year’s Eve, Mardi Gras time.

Our friends and neighbors came and I just fell madly in love with the music to the point where I didn’t want to listen to anything else.

“You’re speaking to a man who has never heard one Beatles song,” Marc says, “and doesn’t know anything about rock n’ roll, or anything else, and would prefer to keep it that way.”

Unapologetic preservationists, Marc and Ann have performed in various bands throughout the years, but decided in the early 2000s to form a group with their sons Joel and Wilson, The Savoy Family Band. That’s Marc on accordion, Ann on guitar, Joel on fiddle and Wilson on fiddle or keyboard, depending on the song. Together, the Family Band has recorded two studio albums and one live album from their appearance at New Orleans Jazz Fest in 2013. Most recently, The Savoy Family Band performed at the 2018 Celtic Colours International Festival in Nova Scotia.

“Once we had the babies, and they grew up, well, we had to make a band with them,” Ann says. “So really, we’ve been hitting the road, spreading The Good Word. The integrity of the music is a big deal with us — we’re trying to play the real old and true Cajun music.

We’re sticklers for it. Whether they like it or not, that’s what we do.”

Asked why that lack of deviation is so important, Marc answers succinctly: “It’s simple. Cajun Music is the glue that holds the entire culture together.” n

LEFT TO RIGHT Joel, Marc, Ann and Wilson Savoy of the Savoys, whose work is about a lot more than music.

Family Ties

Savoy Musical Timeline

1976 Marc Savoy releases his first solo album, “Under a Green Oak Tree.”

1992 Marc Savoy receives the National Heritage Fellowship, the highest honor given by the U.S. Government in folk and traditional arts.

2002 Ann Savoy produces the Grammy-nominated album, “Evangeline Made: A Tribute to Cajun Music.” The album featured notable acts such as Linda Ronstadt and John Fogerty.

2006 Ann Savoy releases her most-commercially successful album, “Adieu False Heart,” with Ronstadt. It received two Grammy nominations and peaked at No. 146 on the Billboard charts.

2010 Wilson Savoy appears as himself in the HBO series “Treme.”

2013 Wilson Savoy wins a Grammy Award with The Band Courtbouillion in the category Best Regional Roots Music Album. Joel Savoy also wins a Grammy Award for production work performed on that album.

Dec. 1, 2018 On this Saturday, like every Saturday when the family isn’t touring, the Savoys host a Jam Session at the Savoy Music Center in Eunice from 9 a.m. to noon. For more information on the weekly Jam Sessions, visit www.savoymusiccenter.com.

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La Louisiane latine La présence hispanique en Acadiana ne date pas d’hier par Dav i d Ch er a m i e

S o u s u n ciel de pl o mb u n samedi

d’octobre au centre-ville de Lafayette, je me dirige vers la Scène internationale. En route, je remarque un camion comme tant d’autres qu’on peut voir sur les chemins chez nous. Maculée de boue, un peu cabossé, une boîte à outils dans la caisse arrière : c’est décidemment le véhicule de quelqu’un qui travaille fort pour gagner sa vie. Avec ses plaques louisianaises, rien ne le distinguait. Mais au lieu d’avoir des autocollants habituels de LSU, d’UL ou des Saints, il arborait le nom d’un état mexicain, le Nuevo León. En regardant les parechoques d’autres véhicules autour, je vois les drapeaux du Porto Rico, du Panama et de la Colombie. Ils allaient, comme moi, au Festival de la musique latine.

Dans un climat politique qui ramène les peuples hispaniques au cœur des discussions, la présence en grand nombre d’Hispanophones n’a rien de nouveau en Louisiane. Hernando de Soto et ses hommes sont considérés comme les premiers Européens d’avoir navigué le Mississipi en 1541. On n’a qu’à regarder le drapeau d’Acadiana pour se rendre compte de l’importance qu’ils ont eue dans notre histoire.

Le château de Castille est en honneur du roi Carlos III qui a financé l’expédition des Sept bateaux qui ont amené 1,600 Acadiens en 1785. En1762, le Traité de Fontainebleau avait cédé la Antonio de Ulloa, Louisiane à l’Espagne, avec premier gouverneur la prise officielle en 1764. de la Louisiane espagnole. La Les habitants n’ont appris Rébellion de la la nouvelle qu’en 1766 Louisiane a marqué son mandat, avec l’arrivée d’Antonio de mais il était aussi Ulloa comme gouverneur. marin, géographe, explorateur, écrivain N’entendant pas de cette et astronome. oreille, la Rébellion de 1768 contre le régime espagnol a fini par susciter son départ. Ce n’était qu’une victoire pyrrhique. On doit classer son renvoi sous la rubrique « il faut faire attention à ce qu’on demande, on risque de l’avoir », car son remenglis h translati o n / acadiana p r o file . c o m

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en français, s’il vous plaît

placement, Alejandro O’Reilly, dit le Sanglant, a fait pendre les six chefs de la rébellion, tous des notables de la ville, dans une rue qui s’appelle aujourd’hui « Frenchmen Street ».

Les relations se sont améliorées à tel point que la période espagnole était la plus prospère de notre histoire coloniale. C’est grâce à l’introduction des vaches espagnoles qu’on a une industrie du bétail asteur. Les Isleños, les descendants des habitants des îles Canaries, sont arrivés sur la demande du gouverneur Gálvez entre 1778 et 1779 en aussi grand nombre que les Acadiens.

Beaucoup se sont installés à la Terre-aux-Bœufs, aujourd’hui la paroisse Saint-Bernard et on peut trouver leurs installations dans d’autres paroisses,

notamment à Valenzuela en Lafourche, Galvez en Ascension et, bien sûr, à la Nouvelle-Ibérie.

Ils ont fait des contributions à la langue française en Louisiane avec des mots comme pelote pour balle ou tchaurisse, une sorte de saucisse.

Leur plus grand apport était des gens comme le jockey Randy Romero, le peintre George Rodrigue et le musicien Joe Falcon, parmi bien d’autres. Avec sa femme Cléoma Breaux, Falcon, descendant de Cristóbal Falcón, était le premier à enregistrer une chanson cadienne, « Allons à Lafayette ». Malgré les controverses actuelles, je me demande quelles contributions cette nouvelle génération d’Hispaniques fera à la culture d’Acadiana. n