Acadiana Profile December 2020-January 2021

Set the Table: Creating Holiday Tablescapes that Shimmer and Shine

¡TACOS! DEC 20/JAN 21

A ROUNDUP OF THE BEST TACOS IN ACADIANA + APPS, COCKTAILS AND DESSERTS!

Que Pasa’s fried fish and shrimp tacos are served with shredded cabbage, black bean and corn salsa with Louisiana remoulade sauce on top.

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AC A DIA NA PROFILE DECEMB ER 2020/JA NUA RY 2021

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dec/jan VO LUM E 39 NUM B E R 0 6

8 LAGNIAPPE

A Little Extra 12 NOTE DE L’EDITEUR

Editor’s Note

14 NOUVELLES DE VILLES

News Briefs 18 L’ART

Photographer Philip Gould strives to capture humanity in South Louisiana 20 DE LA CUISINE

Letting go of holiday staples in favor of fun and flavorful options 22 RECETTES DE COCKTAILS

Market Eatz debuts a smooth Carnival sipper for fêtes and feasting until Fat Tuesday 24 LA MAISON

A contemporary coastal retreat in Lake Charles gets all-white just right 62 PLUS ÇA CHANGE

A cultural touchstone in the region, the Acadiana Center for the Arts is at a crossroads 64 EN FRANÇAIS, S’IL VOUS PLAÎT

L’homme sauvage des bayous

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Let’s Taco Bout It

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Setting the Tone

The taco scene in the region is heating up and we’ve found the top taco joints for getting your fix — with all of the fixins

Before your guests take their first sips of your cocktails or indulge in their first bite of your thoughtfully crafted meals, they will first see your table setting.

Make your mark with seasonal color by mixing tried-and-true designs with whimsical accents.

AC A DIA NA PROFILE.COM 7

AWARDS

Learn French cadeau

Gold Overall Art Direction

Managing Editor Melanie Warner Spencer

example: Le Père Noël m’a apporté beaucoup de cadeaux pour Noël.

Silver Art and Culture Feature

Associate Editor Ashley McLellan Copy Editor Liz Clearman Art Director Sarah George

translation: Papa Noël brought me lots of gifts for Christmas.

Lead Photographer Danley Romero Web Editor Kelly Massicot Editorial Intern Kathy Bradshaw

The ChristmasEve bonfires along the Mississippi River levees in St. James Parish are a longstanding tradition.

2020

E D ITO RIA L

(n.) gift

DID YOU KNOW?

International and Regional Magazine Association

What is your favorite holiday tradition?

LAGNIAPPE

“My family and I have the same meal each year for Christmas.

My cousins and I fight over making sure we all have equal servings of my grandma’s shrimp remoulade — it gets serious!”

Kelly Massicot

A DV E RTISING

Sales Manager Rebecca Taylor

“Each year, my husband and I set aside an evening or afternoon to decorate a tree.

We always buy a fresh one, which infuses the house with the scent of pine.” Melanie Warner Spencer

Rebecca@acadianaprofile.com

Gold Photo Series

MA RK ETING

2018

The bonfires are usually teepee- (or Christmas tree-) shaped, though creative builders have been known to construct bonfires in forms ranging from airplanes to the Superdome. louisianafolklife.org/ LT/Articles_Essays/ SFbonfires.html

Gold Overall Art Direction Gold Magazine Photographer

P RO D U C TIO N

Manager Emily Andras

Subscriptions Jessica Armand Distribution John Holzer A DMIN ISTRATIO N

2019

Winner Magazine of the Year

Silver Photographer of the Year

R ENA I SSA NC E PU BLS H I NG

C IRC U LATIO N

Bronze Profiles Bronze Art Direction of a Single Story

Gold Art Direction Single Story

Intern Reece McDaniel

Designer Rosa Balaguer

Bronze Food Feature

Gold Overall Art Direction

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

Coordinator Abbie Dugruise The bonfires blaze in a way that Rudolph’s nose never could, lighting the way for Papa Noël and his reindeer entourage and illuminating a path for good Catholics heading to midnight mass.

These fiery displays attract thousands of visitors — 40,000 in 1987, a record year, when 20,000 bowls of gumbo were also eaten during the festivities.

Silver Recreation Feature

“Running out on Christmas Eve to get the tiny marshmallows for the sweet potato casserole, which my mother forgets every year.”

Emily Andras

Office Manager Mallary Wolfe Chief Executive Officer Todd Matherne For subscriptions call 877-221-3512

Gold Art Direction of a Single Story Gold Food Feature Gold Department Silver Magazine Writer of the Year Silver Hed & Dek Silver Photo Series 2017

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

1 1 0 V E T E R A N S B LV D . S U I T E 1 2 3 . M E TA I R I E , 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 E M A N A D E . S U I T E 1 0 4 . L A FAY E T T E , 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 2020 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.

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

AC A DIA NA PROFILE.COM 9

ÉQ UI P E D E V E N T E

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

Coming Soon!

FEBRUARY/MARCH 2020

Top Doctors Annual listing providing top rated doctors

FEBRUARY/MARCH 2020

Ladies Who Launch Spotlight on Women with an Entrepreneurial Spirit 10

AC A DIA NA PROFILE DECEMBER 2020/JA NUA RY 2021

AC A DIA NA PROFILE.COM 11 ACADIANAPROFILE.COM

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NOT E D E L’E D I T EUR

There is no universe in which any of us could have predicted the way the year would unfold. The pandemic alone has been enough to send anyone over the edge, but add to it racial tension and social unrest, election strife and hurricanes, plus the usual personal stressors each of us face even during a normal year and again — wow. With that in mind, this issue is designed to be an escape from the turmoil of 2020.

We are ushering in the holidays, which of course look a lot different this season.

One thing that isn’t going to look different however is planning it all around food. We have an incredible meal of grillades, baked grits, biscuits and a tasty Waldorf salad created by Marcelle Bienvenue that is sure to be a hit around your holiday brunch table (or perhaps like me, you are a fan of breakfast for dinner). It’s not pegged to a holiday, but if our tacos feature doesn’t set your taste buds in motion, I just don’t know what to tell you.

Eric Cormier sampled tacos all over Acadiana, literally through hell and high water, to discover who out there is slingin’ the best, most flavorful top tacos around and we’re excited to share his findings.

Meanwhile, the other thing we are determined to do is entertain. Our gatherings will be small and intimate (and as safe as possible), but that doesn’t mean they can’t be beautiful and special. Check out our tablescapes spread for tips and inspiration on setting the stage for a gorgeous gathering.

No matter what holidays you celebrate; no matter what your holidays look like this year; no matter where you are celebrating in the region, my hope is that you are indeed celebrating. Those of us who can, might want to reach out to our neighbors who are alone due to health, distance from family, the pandemic or for any other reason and try to include them in some safe way. My plan is scheduling porch sits and delivering a few servings of fare from our holiday table. Or perhaps a takeout order of tacos. Everything is better with tacos — and maybe a margarita.

Cheers!

A s we approach the end of 2020, all I can say is, wow.

In Other News

by Lisa LeBlanc-Berry

Major Refinery Expansion GEISMAR Renewable Energy Group has announced a minimum $825 million capital investment to expand its renewable diesel refinery in Geismar. With the investment, REG will retain 66 existing jobs, create 60 new direct jobs and an estimated 321 new indirect jobs in the area (regi.com).

LAKE CHARLES, HAMMOND, LAFAYETTE, THIBODAUX,

Attracting Top Nurses McNeese State University’s graduate nursing program has been recognized with the 2020 Nightingale Award as the Graduate Nursing School of the Year by the Louisiana State Nurses Association and the Louisiana Nurses Foundation. McNeese’s graduate nursing program is part of the Intercollegiate Consortium for a Master of Science in Nursing which includes McNeese and sister institutions SLU, ULL and Nicholls.

Ambitions for Coastal Restoration Melanie Warner Spencer, Managing Editor 504-830-7259 • Melanie@AcadianaProfile.com

Get more Acadiana Profile at acadianaprofile.com and by following us on Instagram and Facebook.

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AC A DIA NA PROFILE DECEMBER 2020/JA NUA RY 2021

THIBODAUX Conoco-Phillips has donated $50,000 to Nicholls State University for coastal restoration research and coastal plant production. The grant will be used to help rebuild a bridge on the Nicholls Farm, an integral part of the university’s plans to become the center for coastal restoration research and implementation in Louisiana (nicholls. edu/science-technology/ coastal-restoration/).

AC A DIA NA PROFILE.COM 13

NO UV E L L ES D E V I L L ES

by Lisa LeBlanc-Berry

Record-Breaking Fish Tale PORT FOURCHON Cole Thurman’s first-time offshore fishing trip earned a state record when he caught a giant, 106.3-pound black grouper that was 56 inches long, nearly doubling the previous state record (51 pounds). The LDWF office in Bourg certified the catch.

After Thurman placed the grouper in a tub in his truck, someone pulled out in front of it so he slammed on the brakes, and the giant fish flew out the back window of his brand-new F150 truck.

ARNAUDVILLE

Bière Brune de Café Noir Desert Storm veteran and Bayou Teche Brewery co-owner, Karlos Knott, recently introduced the new Valor Stout, a dark beer made from a dark coffee found in the military’s MREs. It’s the first in a series of beers benefitting Acadiana veterans.

The WWII label depicts two vets, Charles Patout (founder of Abbeville’s Gulf Coast Bank) and Lt. Col. Jules Deshotels (Iota Bronze Star Medalist). Each new beer will pay tribute to a different battle in history (facebook.com/ acadianaveteranalliance).

Doing it Up Fancy

Get Off the Couch Opelousas The South City Park Walking Trail is now open in Opelousas featuring connection points to various recreation amenities. Future additions include a dog park. (opelousasgeneral.com/oghs-foundation)

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Be sure to call ahead for COVID19-related closures before visiting any of the places listed.

YOUNGSVILLE The all-new El Paso Mexican Grill and Cantina location in Youngsville endeavors to provide an elegant Mexican dining experience with an expansive, monochromatic dining room dramatized by imposing white columns, white leather seating and faux-marbleized table tops flanked by a swank patio styled with myriad dining areas.

AC A DIA NA PROFILE.COM 15

NO UV E L L ES D E V I L L ES

by Lisa LeBlanc-Berry

Daigle’s Concert Rescheduled LAFAYETTE Crossover Christian singer, Lauren Daigle, has postponed her world tour’s Lafayette concert until March 26, 2021.

Hold onto your tickets, which will be honored at the Cajundome (most concerts are sold out). The two-time Grammy winner was recently honored at the 50th annual Gospel Music Association’s Dove Awards in Nashville, winning Artist of the Year, Song of the Year and Pop/Contemporary Album of the Year and during October’s 2020 Billboard Music Awards, winning Top Christian Artist (cajundome.com/events/ detail/lauren-daigle-2020).

LAFAYETTE

Prodigious Pet Pampering

Lighthouse Bend Underway Cameron Partnering with Venture Global LNG, Cameron Parish is working to create Lighthouse Bend, a family destination featuring a 4,800-square-foot, 100-seat restaurant with open-air seating overlooking the Gulf and ship channel, a 2,000-square-foot market with an adjacent pleasure boat marina and public boat launch, RV resort and event pavilion. Deadline for interested bidders is Jan. 8, 2021 (lighthousebend.com/rfp).

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AC A DIA NA PROFILE DECEMBER 2020/JA NUA RY 2021

Be sure to call ahead for COVID19-related closures before visiting any of the places listed.

A new vet-supervised 10,000-square-foot doggie daycare and grooming facility, The Playground, recently opened as part of Lafayette Veterinary Care Center’s expansion project featuring a large backyard with toys and bubbles.

The structured daycare program offers a system of categorized playmates (size, energy level and temperament) run by a team of certified trainers (facebook.com/lafayettevets). Carson Animal Hospital is undergoing an extensive 8,300-squarefoot expansion for a dedicated intensive care unit to address cases normally requiring travel for clients with sick pets. Luxury boarding options will include individual doggie suites and luxury boarding suites designed for every cat’s desires (facebook. com/carsonanimalhospital).

PHOTO COURTESY LIGHTHOUSE BEND

THE FASTEST GROWING CHAPTER IN THE GLOBAL EO NETWORK IN 2019 EO Louisiana is a chapter in the Global Entrepreneurs’ Organization (EO)

which is a peer-to-peer network of more than 14,000+ influential business owners with 195 chapters in 61 countries. Founded in 1987, EO is the catalyst that enables leading entrepreneurs to learn and grow, leading to greater success in business and beyond.

MISSION

To engage leading entrepreneurs to learn and grow.

VISION

To build the world’s most influential community of entrepreneurs.

CORE VALUES

· ·

Trust and Respect Thirst for Learning

·

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Boldly Go! Make a Mark

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Cool

To learn more about EO Louisiana visit us at EOLouisiana.org

STRATEGIC ALLIANCE PARTNERS WHO SUPPORT EO MEMBERS

EOLOUISIANA.ORG

L’A RT

Family of Man Photographer Philip Gould strives to capture humanity in South Louisiana

by John R. Kemp

Over the last four decades, the acclaimed

Lafayette photographer Philip Gould has traveled the cultural and spiritual byways of South Louisiana with his camera and imagination in search for what the Swiss-born American

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photographer Robert Frank described as “the humanity of the moment.”

Like the French Impressionists and photographers of the past who inspire him, Gould seeks to photograph people in their natural or man-made environments. Humanity in context, he says, is critical to “a fuller sense of who we are.”

Born in Massachusetts and raised in the San Francisco area, Gould, fresh with his degree in photojournalism from San Jose State University, moved to New Iberia in 1974 to take a job as staff photographer for the “The Daily Iberian” newspaper. There an unimagined world opened to him.

“I felt I was in a place that was as diametrically different from California as could be,”

he says, “but I loved the music and food and slowly got to know folks here, who were more than gracious.”

After 18 months, Gould moved on to a Dallas newspaper where he remained for about two years before returning to Louisiana and settling in Lafayette as a freelance documentary photographer.

“I wanted to do more in-depth photography than a day job allowed,” he says. “My focus is primarily documentary with an interpretive perspective, portraying the world with an artistic bent.”

Since then, Gould’s photographs of South Louisiana, Europe, Mexico and the Caribbean have appeared in various national and regional museums and in numerous books and publica-

To see more of his work visit philipgould.com

tions throughout the world. It is an impressive body of work. We see artistically composed images of Louisiana’s architectural gems, such as the Old State Capitol in Baton Rouge, man-made intrusions into South Louisiana’s primeval landscape and the faces of governors, poets, Cajun Mardi Gras revelers and ordinary working folks.

Most striking are his images of Cajun and Zydeco dance halls that resonate in the warm, ambient light and heat of dancers embraced in a waltz or Mamou two-step to the syncopated rhythms of the ever-present accordion, fiddle and frottoir. He describes these moments as “the soundtrack of life.”

For his latest book, “Bridging the Mississippi” (with text by University of Louisiana

at Lafayette writer Margot Hasha), Gould traveled the Mississippi from New Orleans to Lake Itasca, Minnesota, photographing bridges that cross the river and listening to the stories of people he met along the way. He captures the architectural magnificence of each structure as well as that intersection of nature and human endeavor. We see children playing in the river’s headwaters at Lake Itasca, two old men fishing near the Sunshine Bridge in Louisiana, and a young man praying beneath the Crescent City Connection in New Orleans.

As in all his work, humanity of the moment is in every image. n

(Left) St. Anthony Falls I-35 Bridge substructure in Minneapolis, Bridging the Mississippi (Top, Left) Fats Domino at Home in New Orleans (Top, Right) Philip Gould (Bottom) Catching a catfish under the Sunshine Bridge, Bridging the Mississippi.

AC A DIA NA PROFILE.COM 19

D E L A C UI S I N E

Fare Play Letting go of holiday staples in favor of fun and flavorful options

by Marcelle Bienvenu photo & styling by Eugenia Uhl

When it comes to holiday menus,

my family is all over the table. When I was a youngster, we had the usual baked turkey, roast pork, rice dressing (or eggplant dressing), some kind of sweet potatoes, green bean bundles and an assortment of homemade pies and cakes. On occasion, when my father and brothers came home with their limit of mallards or specklebelly geese, they took the place of Tom Turkey.

One year, my mother announced that the holiday meals were to be anything that we found in the freezer — chicken and sausage gumbo, stuffed bell peppers, red beans and rice, eggplant casserole, and yes, we even found several pecan pies hiding in the huge freezer.

After my parents passed on, each of my siblings and I began forming our own Thanksgiving and Christmas menus. (Our New Year’s meal — cabbage, black-eye peas and pork or ham — never changed.)

About 20 years ago, my baby brother Bruce came up with idea of having a seafood menu for Thanksgiving or Christmas.

The offerings included oysters on the halfshell or oysters Rockefeller or Bienville, shrimp stew, Maine lobsters, crawfish pie (made during the spring and frozen), eggplant and shrimp dressing, and for dessert — lemon pie. There were rarely any leftovers.

This year, I offered to host the family at our finely-finished guest and party house where we have lots of room for entertaining. Everyone was invited to submit their ideas for the menu and we were surprised that grillades and grits got the most votes. The great thing was that I could make several batches in advance to store in the freezer thus freeing me and the others to not have to be running around like chickens with their heads cut off preparing the meal. n

You can also put the floured and seasoned pieces of meat on sheet pans and brown them in the oven.

Keep the juices that accumulate in the sheet pans and add that the gravy when making it.

M A I N CO U R S E

ON THE SIDE

Grillades and Baked Grits

Light-as-a-Cloud Biscuits

Grillades and grits have long been a traditional dish to serve for brunch in and around New Orleans. Medallions of beef, and sometimes veal or pork, are simmered long and slow in a tomato-based gravy, and served with grits to which cheese or garlic are added.

❶

M AKES 10-12 SERVINGS

GRILLADES

½ cup dry red wine

4

pounds boneless beef or veal round steak, about ¼-inch thick

2 bay leaves

salt, cayenne pepper, black pepper, garlic powder to taste

1 cup flour ½ cup vegetable oil 3 medium-size yellow

onions, chopped 2 medium-size green

bell peppers, seeded

and chopped 3 ribs celery, chopped Feel free to use aged white cheddar or pepper jack cheese.

Whatever tickles your taste buds.

1 teaspoon dried

tarragon leaves 1 teaspoon dried basil

leaves 1 cup finely chopped

green onions ¼ cup finely chopped

fresh parsley leaves GRITS 2 cups yellow grits,

cooked according to

package directions 3 large eggs, lightly

beaten

3 cups diced canned

tomatoes, with their

juice

½ pound grated

cheddar cheese

2 cups beef broth (or

more as needed)

1 stick butter

1

FOR STARTERS

Waldorf Salad

1 cup milk

FOR THE GRILLADES Cut beef or veal into 2-inch

squares. Combine salt, cayenne, black pepper and garlic in a small bowl. Lay several pieces of meat on a cutting board and sprinkle with seasoning mix and a little flour. With a meat mallet, pound each piece of meat until slightly flattened. Repeat on the other side. Do this with the rest of the meat.

2

In a large, heavy pot, heat oil over medium-high heat. Add meat, several pieces at a time and brown evenly on both sides. Transfer to a platter.

3

When meat is browned, return it to the pot. Add onions, bell peppers and celery and cook, stirring, until vegetables are soft and golden, 10 to 15 minutes.

4

Add tomatoes and their liquid. Reduce heat to medium-low. Add broth, wine, bay leaves, tarragon and basil. Stir to mix and simmer uncovered, stirring occasionally. Cook until tender, 1 ½ to 2 hours. If mixture becomes dry, add more broth.

Toss 1 Granny Smith apple (cored and cut into bite-size chunks), 2 Winesap apples (cored and cut into bite-size chunks), 1 cup golden seedless raisins, ½ cup chopped roasted pecans and 2 tablespoons lemon juice together.

❷

Add just enough mayonnaise to lightly coat the apples. Season with salt and black pepper.

❸

Chill for about 1 hour before serving.

MA KES 4 SERVINGS

Sometimes I dust my hands well with flour and pat out little rounds. The dough can be frozen in an airtight container for later use.

MAKES 24 GOOD-SIZE BISCUITS

4 cups biscuit mix 1 heaping tablespoon sugar 1 teaspoon salt ½ teaspoon cream of tartar 1 teaspoon baking powder 1½ cups vegetable shortening 1½ cups milk PREHEAT the oven to 400 F. SIFT dry ingredients together into a large mixing bowl. Drop shortening in the middle of dry ingredients and pour milk over it.

WITH YOUR FINGERS, not with a spoon, pastry knife or anything else, mix everything together, working in the dry ingredients until dough has formed a slightly sticky ball.

IF YOU WANT to roll the biscuits, generously flour a pastry board, roll out the dough to about ¼-inch thickness and cut with a biscuit cutter.

OTHERWISE, make drop biscuits by dropping the dough by the tablespoonful on an ungreased cookie sheet.

BAKE until golden brown, 12 to 15 minutes.

5

FOR BAKED GRITS Cook grits according to package.

Once cooked, add eggs, cheese, milk and butter. Stir until blended and cheese and butter are completely melted. Pour into a 2-quart baking dish and bake at 350 F for about 45 minutes.

6

TO SERVE Add green onions and parsley to grillades.

Serve over baked grits.

AC A DIA NA PROFILE.COM 21

RECET T ES D E CO C KTA I LS

RECIPE

Market Mambo

❶

Make blackberry basil syrup: Add 1 cup sugar, 1 cup water, 2 cups blackberries and 6-7 fresh basil leaves to a sauce pot and boil until syrup thickens, stirring often. For added flavor, blend the ingredients before straining with a fine mesh strainer into a container.

Party Gras Mambo Market Eatz debuts a smooth Carnival sipper for fêtes and feasting until Fat Tuesday

This updated, and festive, take on a whiskey sour will level up your Mardi Gras celebrations.

by Lisa LeBlanc-Berry photo by Romero & Romero

Acadiana’s unconventional winter holidays

of 2020 are undulating like Bach’s celestial “Christmas Oratorio” trumpets that crescendo and decrescendo until the Epiphany on Jan. 6, when Twelfth Night signals Carnival king cakes and cocktails. Revelers can step up their Mardi Gras game with the festive new Market Mambo, an easy-to-make libation distinguished by a light, airy texture nuanced with herbaceous notes of sweetness and citrus.

“Frothy smooth with a little kick of whiskey, the Market Mambo is a new take on an oldschool whiskey sour,” says Market Eatz manager and mixologist Seth Aymond, a 16-year veteran of top Lafayette dining establishments.

Developers Bryan and Sylvia McLain opened the 3,500-square-foot Market Eatz in February, just before COVID-19 brought government restrictions. Owners of the McLain Companies, Bryan and Sylvia are beloved as the builders and designers of the annual

22 AC A DIA NA PROFILE DECEMBE R 2020/JA NUA RY 2021

Acadiana St. Jude Dream Home Giveaway, a pet project since 2010.

“We were able to overcome it because of my other businesses,” Bryan says. “There was an amazing outpouring of the community because of St. Jude. I got a call from a client who asked us to provide food for National Guard soldiers, so we prevailed. I also found a terrific chef who could execute all of my original recipes, New Orleans native Chris Sadofsky, a graduate of Johnson & Wales. We grew so fast that we had to build a 40-seat outdoor deck. Now we’re having over an hour’s wait on Sundays for brunch.”

One of the perks at Market Eatz is the curvilinear bar with killer cocktails, full-service dining and late hours on weekends. A grab-ngo cooler is stocked with Don’s boudin, pork roast and kebobs while the menu’s fast-casual concept includes creative bowls, tacos, salads and gourmet burgers. The chef gets fancy on Sundays, when Steen’s boudin biscuits, shrimp and grits and specialty cocktails attract crowds. n

❷

Add 2 ounces Buffalo Trace Bourbon, ½ ounce fresh lemon juice, 1 ounce blackberry basil syrup and egg white from one large egg in a cocktail shaker and dry shake (without ice) for 45 seconds or longer for more froth (from the egg white). Add ice and shake for another 30 seconds.

❸

Rim a martini glass with green, purple and gold sugars. Strain cocktail into martini glass and sprinkle with more colored sugars on top.

Market Eatz McLain Marketplace 819 E. Broussard Road Lafayette 337-565-EATZ marketeatz.com

AC ACAADIA DIANA NAPROFILE.COM PROFILE.COM 23

L A MA I S O N

So Fresh, So Clean A contemporary coastal retreat in Lake Charles gets all-white just right

by Marie Elizabeth Oliver photos by Haylei Smith

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When embarking upon the interior

design process for this waterfront home, Lance Thomas, of Thomas Guy Interiors, knew he had to strike the right chord.

On one hand, the homeowner Dr. Richard Roe, a Lake Charles physician, had a specific vision for the space. The architectural plan for the four-bedroom house was personal from the start — a collaboration between his cousin and one of his lifelong

friends. He imagined fresh interiors, full of Alys Beach vibes; a space where he could retreat after a long day at work.

On the other hand, as Roe’s first largescale building project, it was not designed as his forever home.

Luckily, Thomas had more than a few tricks up his sleeve to inject Roe’s vision into the space, while still achieving a universally pleasing design. Thomas says

the home’s mostly white walls, bathed in Distant Gray by Benjamin Moore, check multiple boxes. They gave Roe his desired upscale coastal feel, while remaining a neutral palette for any future homeowner.

Still, the last thing he wanted was for the space to feel sterile.

“An all-white space can fall really flat, so that was one of the challenges — to get white right,” says Thomas.

Spearheaded by Lance Thomas (pictured) and Drew Hoffpauir, Thomas Guy Interiors is a full-service interior design firm and home store featuring an evocative, curated style-where traditional meets current and eclectic.

A vibrant, antique rug adds a burst of color and warmth to the home’s whiteon-white kitchen, while drawing the eye to the dramatic European Oak floors. Thomas says a neutral kitchen is always a crowd pleaser when it comes to resale, but you can add personality with bold textiles and accents.

Interior Design: Thomas Guy Interiors, ThomasGuyInteriors.com Architectural Design: Adison Cormier, Addison Cormier Designs, LLC, with Caroline Guinn

AC A DIA NA PROFILE.COM 25

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AC A DIA NA PROFILE DECEMBER 2020/JA NUA RY 2021

Thomas specializes in creating collected spaces, cohesively marrying local antiques with contemporary art and furnishings. He brought that approach to Roe’s project, layering bold textiles and custom pieces, with the homeowner’s collection of family antiques. The result? A space that feels fresh, yet personal.

“You have to pick certain points where you want to make a personal statement and go stronger in those areas,” says Thomas. “You gotta pick your place and punch there.”

Thomas points to the home’s richly hued home office with wood tones and masculine accents, as an example. He says art is also one of his favorite ways to keep an aesthetic from falling flat. He punctuated this project with a combination of the homeowner’s own collection, featuring pop artist Ashley Longshore, and new pieces acquired through vendors, such as Wendover and Soicher Marin.

Thomas says the minute a room starts to feel one-dimensional, he pushes his clients to take a risk with a bold accent — as long as it’s something they absolutely love.

“When a space starts to feel safe,” says Thomas, “you need to weave and do something off in left field to create tensions.” n

Taking a detour from the home’s otherwise white walls, Roe’s office is painted a dramatic Gentleman’s Gray by Benjamin Moore. The masculine blackish-blue, complemented by a curated collection of family heirlooms, packs a hefty design punch.

Dr. Richard Roe, a Lake Charles physician, designed the architectural plan for his waterfront home with the help of his cousin and lifelong friend.

AC A DIA NA PROFILE.COM 27

By Eric Cormier photos by Jo Vidrine

LET ’S

TAC

BOUT IT

CO The taco scene in the region is heating up and we’ve found the top taco joints for getting your fix — with all of the fixins

Jose Rodriguez, owner of La Espuela Mexican Grill, is a purist and proud of it. “A soft tortilla, filling, diced onions, cilantro and lime. That’s it! And you know what?

A lot of people are liking them that way.”

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AC A DIA NA PROFILE DECEMBER 2020/JA NUA RY 2021

S Jose Rodriguez started La Espuela Mexican Grill 18 months ago in St. Martinville.

Tacos Texanos, a best seller, is a corn tortilla filled with strips of steak and chorizo.

South Louisiana’s finger food terrain — which for decades has been dominated by boudin — has a new feature compliments of Mexico.

Tacos!

From Vinton to Lafayette and all the way down south to Morgan City, tacos are being served at Tex-Mex restaurants, taquerias and food trucks.

What South Louisiana food lovers have realized is that American-based taco franchises may be good for the wallet, but the products prepared may leave a flavor-hunting palate wanting.

Hard corn tortillas filled with cheese, lettuce and mass-produced cooked ground beef and sauces are as American as the proverbial apple pie. Kudos to Taco Bell founder Glen Bell who realized the hard tortilla made by his Mexican food competitors in San Bernadino, California (1948) could be a multi-billion dollar food find.

Fast forward to 2020 where the Bayou region is home to many Mexican-influenced eateries with tacos being the calling card for most of them. Which begs the question, who reigns supreme in preparing tacos?

As with the long-standing debate over the best boudin — which actually ends up being a regional contest between wet, liver, offal and rice produced in many Acadiana meat markets versus spicy, dry rice and pork prepared around Lake Charles — the best tacos start with deciding what style is preferred.

Tex-Mex, Cali, Louisiana-esque or Mexican street tacos are your choices. After deciding the style, it would be wise to visit five restaurants that are proud of their taco making skills: Que Pasa Taqueria in Lake Charles, Taco Sisters in

CHOOSE YOUR FILLING AND ENJOY

Al Pastor

Chorizo

Carnitas

Asada

Barbacoa

Lengua

Pescado

spicy marinated pork cooked on a rotisserie

Mexican sausage

spiced and braised pork

grilled steak

steamed and shredded beef

stewed beef tongue

marinated and grilled fish

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TACO PURVEYORS WORTH VISITING Bon Temps Grill (fish) 1211 W. Pinhook Road Lafayette 337-706-8850 La Papa Loca (pastor) 1403 Eraste Landry Road Lafayette 337-354-3726 La Pagua Mexican Restaurant (pastor) 5423 Johnston St. Lafayette 337-988-1312 Blue Apache (flounder) 3558 W. Pinhook Lafayette 337-837-7720 905 Savoy Road Youngsville 337-857-5155 Rosita’s (asada) 2401 E. Napoleon St. Sulphur 337-533-9077 3669 5th Ave. Lake Charles 337-302-5581 Victoria’s Taqueria (barbacoa) 1004 Broad St. Lake Charles 337-436-5124 Si Senor Mexican Restaurant (pastor) 1201 Belleview St. Morgan City 985-412-6780

Que Pasa’s fried fish and shrimp tacos are served with shredded cabbage, black bean and corn salsa with Louisiana remoulade sauce on top.

Que Pasa owner Darren Martel describes his taco creations as “Baja, California twist with our little hint of Louisiana which we are proud of.”

Lafayette, Pedros Taco and Tequila in Lafayette and Opelousas, Luna De Noche Mexican Restaurant in Carencro, and La Espuela Mexican Grill in St. Martinville.

Prior to taking a taco tour, you will be surprised to know that the taco is Mexico’s version of the sandwich. Also, the Mexican food item’s origin is possibly more interesting than a guy sitting at a gambling table and asking for some meat between slices of bread, but we thank John Montagu, the fourth Earl of Sandwich, for his namesake.

Dr. Jeffery M. Pilcher, a Minnesota University professor who is affectionately known as the ‘Taco Whisperer,’ surmised in a smithsonian. com article entitled “Where Did the Taco Come From?” (May 2012) that “the origins of the taco are really unknown. My theory is that it dates from the 18th century and the silver mines in Mexico because in those mines the word ‘taco’ referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face.”

Another theor y about taco’s beginnings involves eyewitness accounts from explorers who ventured to the New (actually lived in and populated) World. According to the “What’s Cooking America” website, in the story “Tortilla and Taco History,” the taco is regarded as a generic term for a “tortilla wrapped around a filling.”

The article also states, “When Spanish Conquistadores made landfall in the Americas in 1519, they saw Aztec residents eating corn-based bread which would later be coined tortilla.” Writer Sophie Avernin referenced the observations of Bernal Díaz Del Castillo (1496-1584) in “Tackling the Taco”: A Guide To the Art of Taco Eating” when she wrote, “The first ‘taco bash’ in the his-

tory of New Spain was documented by none other than Bernal Diaz del Castillo. Hernan Cortes organized this memorable banquet in Coyoacan for his captains, with pigs brought all the way from Cuba. It would, however, be a mistake to think that Cortes invented the taco since anthropologists have discovered evidence that inhabitants of the lake region of the Valley of Mexico ate tacos filled with small fish, such as acociles and charales.

The fish were replaced by small live insects and ants in the states of Morelos and Guerrero, while locusts and snails were favorite fillings in Puebla and Oaxaca,” the article states.

With that brief taco culinary history lesson completed, let’s advance to a grilled, chewy, spicy and juicy morsel-filled taco adventure.

Remember, taco preparation in the Acadiana region is based upon passion and the fusion of Mexican, Tex-Mex and other cultural influences.

C Cali-Louisiana Style

Taco Sisters in Lafayette and Que Pasa Taqueria in Lake Charles are owned by people who love everything Louisiana, California and Mexico.

Both eateries specialize in preparing flavorful foods that titillate tastebuds.

At Taco Sisters (tacosisters.com), the smoked shrimp taco will get flavor-hunters’ mouths watering with anticipation. This taco consists of Louisiana Gulf shrimp which are marinated in Taco Sisters’ “secret sauce” and smoked. As the menu states, “It’s all the flavor of bacon-wrapped shrimp — without the calories.”

Brett Hall, a member of the restaurant’s ownership group, provides even more preparation detail. “The shrimp have a simple rub then we toss some olive oil on them and stick in the smoker. We have a tedious rotation system

BEST APPS

1

CHORIQUESO

La Rumba Mexican Grill in Sulphur

of pans and it takes about an hour and half to smoke them. Hickory or oak are the woods we typically smoke with.”

Taco Sisters originally started 10 years ago when Katie and Molly Richard ventured into a restaurant endeavor inside a small building located in Freetown. Recipes developed by the women then are still used today. The business grew and eventually, it was sold to a partnership consisting of Hall, Brendan Akers and Jon and Lynn Jenkins.

Taco Sisters is dubbed by the team as California tacos with a Cajun twist. Owners and staff are sticklers for preparing high-quality dishes patiently and with high-quality products.

“One of our favorite tacos is smothered brisket in a smoky chipotle red wine adobo sauce. The meat is braised 10 hours. Also, we have smoked pork tacos and the meat has a simple rub of Creole seasoning and brown sugar. It is smoked three to four hours and braised for four or five hours. When served on a taco the pork gets brown sugar glaze on it,” Hall said.

Every taco is prepared with a greens mix consisting of Romain and spinach, shredded cabbage, and Granny Smith apples.

“Taco Sisters is about the slow food movement.

Everything you order we start making when we get the ticket,” Hall said.

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An hour west, in Lake Charles, Que Pasa (quepasataqueria.com) owner Darren Martel describes his taco creations as “Baja, California twist with our little hint of Louisiana which we are proud of.”

Years ago, Martel visited Mexico City to learn the nuances of street tacos. “Our group tried tacos all over the city. We kept finding specific elements in the tacos which were cilantro, chopped onions, filling over soft corn tortillas. That flavor pattern just really hit us hard. We loved it and tried to figure out a way to make our own.”

What Martel and his restaurant staff ended up with in regards to taco preparation has led to the creation of a loyal customer base in the Lake City. Tacos at Que Pasa are exotic yet familiar in flavor pattern and appearance for locals. Lake Area residents enjoy spicy food and appreciate Latin spices in Tex-Mex cuisine.

Que Pasa’s street tacos are served on soft corn tortillas with the choice of chicken fajita, beef fajita or shredded pork, diced onions, chopped cilantro and black bean and corn salsa.

Martel has also spent a lot of time in the Baja region of Mexico and in San Diego, the historical homes of fish tacos. He says Que Pasa’s seafoodinspired tacos pay homage to their counterparts in SoCal (Southern California).

Both the fried fish and shrimp tacos are served with shredded cabbage, black bean and corn salsa with Louisiana remoulade sauce on top.

Martel’s eatery was damaged by Hurricane Laura last August, but with the help of employees and their families, contractors, and supporters, they were able to open to the public in mid-September.

“I’m happy we were able to bring joy to people’s hearts,” Martel said. “Our city and friends came together for us. Yes, we are open to selling tacos!”

Chorizo, onions and cilantro mixed in queso dip. This is spicy and addictive with or without tortilla chips. A bowl of this concoction is worthy of being the entree.

Taco Sisters is dubbed by the team as California tacos with a Cajun twist.

Owners and staff are sticklers for preparing high-quality dishes patiently and with high-quality products.

2

GUACAMOLE

Tacos San Luis in New Iberia Many customers insist that the food out of the kitchen here is real Mexican.

The staff takes time in preparing the guacamole that ends up on most dishes.

3 SALSA

Barandas Mexican Grill in Broussard Salsa and chips is a staple in any Latin restaurant. The owners here make sure that when their scrumptious salsa gets to your table, it is spicy, the way it should be.

The smoked shrimp taco consists of Louisiana Gulf Shrimp which are marinated in Taco Sisters ‘secret sauce’ and smoked.

BEST DRINK

1

MARGARITA

El Dorado Mexican Grill in Lake Charles This eatery presents the wonderful opportunity to eat outside overlooking Lake Charles with the region’s best frozen margarita in hand.

2

SANGRIA MARGARITA

La Pagua Mexican Restaurant in Lafayette A margarita mixed with a fruity wine elixir is decadent. This cocktail will take the edge off and cool the palate after eating spicy salsa and other Latin inspired vittles.

3

Mayer insists that her tacos should also be served with only three sauces: homemade verde, diablo (chiles and tomatoes) and a spicy habanero.

BLOOD ORANGE MINT MARGARITA

Tula Tacos and Amigos in Lafayette Just uttering the words prompts the mind to think of cocktail heaven.

Taste the drink and experience bliss.

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Traditional Purists

What Taco Sisters and Que Pasa are to American interpretations of tacos, Pedros Tacos and Tequila (locations in Lafayette and Opelousas), Luna de Noche Mexican Restaurant in Carencro and La Espuela Mexican Grill in St. Martinville provide in authentic Mexican street tacos. The majority of those restaurants’ ownerships and staffs have connections south of the border.

Luna de Noche Mexican Restaurant (luna-denoche-restaurant.business.site) has garnered lots of attention due to the kitchen skills of owner Doris Mayer. Originally from Acapulco, Mayer opened the restaurant 18 months ago after

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spending more than two decades cooking for other restaurateurs. She aims to prepare tacos reminiscent of her homeland.

“We eat real tacos, Mexican street tacos like they have in the market and in homes,” she said. “At the restaurant, we make our tacos from scratch.”

Mayer’s pastor tacos are the end result of almost 12 hours of preparation that starts with pork marinated in guajillo pepper and other spices.

“We roast those peppers first and soak them in water. Then we put in fresh garlic that has been roasted, achiote, fresh sour oranges and other spices and marinate the meat 10 hours. It is then steamed while wrapped in banana leaves,” she said.

Luna de Noche Mexican Restaurant has garnered lots of attention due to the kitchen skills of owner Doris Mayer.

Mayer’s pastor tacos are the end result of almost 12 hours of preparation that starts with pork marinated in guajillo pepper and other spices.

The restaurant’s barbacoa tacos preparation includes the same commitment to detail and passion.

“Beef shoulder, guajillo pepper and different spices in the marinade like vinegar, other peppers and cloves. The meat is wrapped in avocado leaves and cooked until the meat falls off,” Mayer said.

The tacos are served on soft tortillas with white onions, cilantro and lime with a side of charro beans and poblano sauce.

Mayer insists that her tacos should also be served with only three sauces: homemade verde, diablo (chiles and tomatoes), and a spicy habanero.

BEST DESSERTS

1

SOPAPILLAS

Que Pasa Taqueria in Lake Charles

Hailing from the state of Guerrero, which is bordered by the Pacific Ocean on the west coast, Mayer loves seafood-based tacos which she proudly placed on the menu.

“Our Baja taco is wonderful. It is fried tilapia dressed in lettuce, pico de gallo, cotija cheese and served in a flour tortilla,” she said.

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Julio Ortega is the general manager of Pedros (pedrostacosandtequila .com) and prefers original Mexican taco preparation. Orgeta agrees with Martel that the key ingredients to Mexican street tacos are “cilantro and onions.”

“We do Taco Tuesdays for $2 and sell hard tacos with ground meat. But that is not Mexican; it is Tex-Mex,” he said.

People interested in original Mexican street taco preparation should try the eatery’s chicken taco served with cabbage and sauce on flour tortillas. Pastor tacos (seasoned grilled pork) and grilled shrimp tacos are feature items that any taco lover would be smart to purchase.

All are served with cilantro, onions and lime.

Jose Rodriguez started La Espuela Mexican Grill 18 months ago in St. Martinville. His taco creations have caught the attention of residents who pride themselves on preparing Cajun, country Creole and soul food delicacies.

Originally from Guadalajara, Mexico, Rodriguez came to the bayou country intent on sharing food close to his heart.

“Oh yes, I want to make [tacos] like they are made back home. There is a certain spice mix and freshness that I am accustomed to and that is what I aim for when preparing tacos here,” he said.

One of Rodriguez’s best sellers is Tacos Texanos which is a corn tortilla filled with strips of steak and chorizo and served with grilled onions, a jalapeno, Mexican rice, cilantro, tomatillo sauce and lime.

His a purist though and proud of it. “A soft tortilla, filling, diced onions, cilantro,\ and lime.

That’s it! And you know what? A lot of people are liking them that way.” n

A hybrid Latin favorite, the sopapillas here are warm and flavorful. Entertain the tastebuds with powdered sugar or cinnamon on top.

Julio Ortega, general manager of Pedros prefers original Mexican taco preparation.

The key ingredients to Mexican street tacos are cilantro and onions.

2

CHURROS

The Churros Boutique in Lafayette How many ways can churros be served?

Visit the boutique and count the ways. Start with the churro fries then explore gourmet churros with different toppings.

3

TRES LECHES

Pedros Tacos and Tequila Bar in Opelousas Sometimes, the menu says it best, “ultra-light white cake soaked in a sweet milk mixture, topped with whipped cream and cinnamon.” Need we write more?

People interested in original Mexican street taco preparation should try the Pedro’s chicken taco served with cabbage and sauce on flour tortillas.

“PURIST” TACO ANATOMY

Lime

Onion

Cilantro

Protein

Tortilla

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PIECES PROVIDED BY The Kitchenary, 456 Heymann Blvd., building C, Lafayette thekitchenary.net Pieces of Eight, 902 Coolidge St., Lafayette piecesofeightgifts.com

Setting the Tone Entertaining at home is no small task.

Presentation is everything, and before your guests take their first sips of your cocktails or indulge in their first bite of your thoughtfully crafted meals, they will first see your table setting. Make your mark with seasonal color by mixing tried-andtrue designs with whimsical accents.

BY ASHLEY HINSON SETTING PHOTOS BY ROMERO & ROMERO COCKTAIL PHOTOS BY EUGENIA UHL

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Glam Meets Traditional While there will be no “dashing through the snow,” in Louisiana, a traditional table setting is a dashing choice for Christmas. Luxuriant greens and reds pair beautifully with gold accents and will never go out of style. A charger plate like this one adds more texture — and glam!

Table setting, Pieces of Eight Linens, Pieces of Eight Utensils, Pieces of Eight Decorative spheres, The Kitchenary

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Run, Run Rudolph A TOUCH OF GOLD Taking traditional Christmas décor up a notch this year?

It is easily — yet opulently — achievable with gold accents.

The warm metallic exudes comfort and luxury at once.

by Philippe Calais at Pamplona

1 ounce gin of choice 1.5 ounces mulled wine .75 ounce fresh squeezed lemon juice 0.5 teaspoon Steen’s cane syrup Shake in a cocktail shaker, strain over ice in a Collins glass and top with Prosecco.

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BOLD BLACK + WHITE Playful and cool, mixing prints with geometric shapes is a modern move reigned in by a sharp and understated black and white palette.

Roaring ‘20s We have officially entered our modern roaring ‘20s! A New Year’s Eve setting with geometric designs in black and white is an artful way to incorporate art deco style without going into Halloween territory. Cocktail glasses with added sparkle and gold ornaments nod to the lavish lifestyles depicted in “The Great Gatsby,” and the tiny daisy plate is a nod to the novel’s own Daisy Buchanan.

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AC A DIA NA PROFILE DECEMBER 2020/JA NUA RY 2021

Table setting, The Kitchenary (top two plates) and Pieces of Eight (bottom plates and charger) Linens, Pieces of Eight Utensils, Pieces of Eight Decorative spheres, The Kitchenary

Sparkling Gardens

by AJ Gribble at Tap Room

1 ounce Hendrick’s Orbium 0.5 ounce lemon juice 0.5 ounce rosewater simple syrup 0.25 ounce St. Germaine Shake with ice then strain into champagne flute, top with Prosecco.

Garnish with expressed lemon peel.

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Colors on Parade Mardi Gras colors are high contrast, offering royal purples, lush greens and happy yellows to play with in your table setting.

Playful yet elegantly dyed linens are a delight, as is the addition of the fleur-de-lis and mask ornaments to the table. Complete the setting with utensils with touches of gold for a regal touch.

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The Aviation

by Erica Espinoza at Spoonbill ROYAL RANKS Mardi Gras’ royal roots are evident in the holiday’s prevalence of purple. Play with color. Forget go-cups and go for sparkling crystal.

Table setting, Pieces of Eight Linens, Pieces of Eight Utensils, Pieces of Eight Ornaments, Pieces of Eight

2 ounces Bombay Sapphire 1 ounce Luxardo 1 ounce creme de violette 1 ounce fresh lemon juice Shaken and served up into a coupe glass and garnished with a lemon twist.

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SPONSORED

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

We would like to thank the following professionals and businesses who participated in the photoshoot.

Root Floral for the lovely flowers | Mindy Billeaud Lee, Catlin Barnett, and Victoria Guidry for the professional make up applications and hair styling | Ballins Ltd for providing some of the formalwear and casualwear | Petroleum Club venue for the Photoshoot | Danley Romero with Romero & Romero for the professional photography

SPONSORED

(LEFT TO RIGHT) Debbey Ryan, Founder/President Lafayette Women’s Chamber of Commerce; Robin P. Thibodeaux, Owner of DBR (Designs by Robin); Nancy Broadhurst, Executive Director & Chief Development Officer, Ochsner Lafayette General Foundation; Phyllis Thibodeaux, CEO/Proprietor of Absolutely! Custom Apparel & Graphics; Reed Prince, COO, Nursing Specialties Home Health

SPONSORED

Reed Prince COO • NURSING SPECIALTIES HOME HEALTH

After nearly 10 years of serving as Director of Marketing, Reed Prince was this year named Chief Operating Officer of Nursing Specialties Home Health, an organization that provides patients and families with quality care in the comfort of their home. Reed is known for her innovative, highperforming, creative, and mission-driven approach to leadership as well as her commitment to helping and inspiring others. A true problem solver, she successfully collaborates across the community.

“I’m humbled that as an organization we have the opportunity to daily change the lives of those we care for—that’s what drives me,” she says.

Reed has received numerous accolades for both her work and her passion for serving others.

Through donations and volunteerism, she has supported numerous nonprofit organizations and particularly enjoys serving the homeless community of Acadiana.

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SPONSORED

Phyllis Thibodeaux CEO/PROPRIETOR OF ABSOLUTELY! CUSTOM APPAREL & GRAPHICS

As owner and operator of Absolutely Custom Apparel & Graphics, Phyllis Thibodeaux is known for providing Acadiana companies with the “wow factor” in business promotion and for her friendly customer service.

She started Absolutely in 2005—five years after a move from Lake Charles to Lafayette—when she identified a need for quality, creativity, and character in local brand promotion.

Phyllis finds inspiration in women and children and credits her faith for her success. As a business owner, she enjoys working with and encouraging women, especially those who have suffered abuse.

A proud grandmother, Phyllis also finds time to support and work with organizations that focus on children.

She currently is a member of One Acadiana and the Women’s Chamber of Commerce and has served on several boards in the past.

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SPONSORED

Debbey Ryan FOUNDER/PRESIDENT LAFAYETTE WOMEN’S CHAMBER OF COMMERCE

Hard work has always inspired Debbey Ryan—from a young age, she understood that determination was the key to developing strength, independence, and success. Today, as Founder & President of the Lafayette Women’s Chamber of Commerce, the first and only women’s chamber of commerce in the history of the state of Louisiana, she enjoys supporting other women’s hard work through oneon-one mentoring, resources, meeting facilitation, event hosting, and networking opportunities. With years of marketing experience, her work with the Women’s Chamber is a natural progression doing what she loves most: helping people with their business. Her drive also shows through her volunteerism, board memberships, and support for community organizations such as The Lafayette Community Healthcare Clinic, The Shining Light Foundation, and Hearts of Hope.

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SPONSORED

Robin P. Thibodeaux OWNER OF DBR (DESIGNS BY ROBIN)

From an early age, Robin Thibodeaux loved design and decorating—she spent as much time arranging the rooms in her doll house as she did actually playing with the dolls. Eight years ago, she took that lifelong passion and opened Designs

by Robin (DBR), a local, award-winning design firm celebrating its new studio and retail space located in Downtown Lafayette on Jefferson Street. The new location offers larger office space for the firm’s four interior designers, office manager and “office dog,” as well as retail space specializing in unique home décor and local art.

Personally and professionally, Robin and her family enjoy being a part of the Lafayette downtown community. DBR is a member of numerous organizations, including the Lafayette Women’s Chamber of Commerce, and is a supporting sponsor of the ACA.

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SPONSORED

Nancy Broadhurst EXECUTIVE DIRECTOR & CHIEF DEVELOPMENT OFFICER • OCHSNER LAFAYETTE GENERAL FOUNDATION

Nancy Broadhurst is passionate about building a community of committed and grateful individuals for whom the advancement of healthcare is their philanthropic priority.

“At Ochsner Lafayette General, we’re here to change and save lives, and I’m privileged to work with an amazing group of board of directors, donors, physicians, nurses, healthcare leaders, and staff who are dedicated to working together to improve healthcare for everyone,” says Nancy. “For a community to be whole and healthy, it requires people’s love and concern for each other.”

In 2019, Nancy was recognized as a leader in philanthropy by the Community Foundation of Acadiana. She describes leadership as teaching, inspiring and empowering others to be successful and says helping to develop and care for human beings is the purest form of improving humanity.

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SPONSORED

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SPONSORED

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SPONSORED

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Neighbors Pharmacy 6770 Johnston Street Lafayette 337-706-7706 Neighborspharmacy.com

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HOBIE MIRAGE PASSPORT 12.0 KAYAK Pack & Paddle 601 E. Pinhook Rd. Lafayette, LA 70501 337 232 5854 Packpaddle.com

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SPONSORED

ART OUT OF BOX GAME Hilliard Art Museum 710 # St. Mary Blvd Lafayette 337-482-2278 Hilliardmuseum.org

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DIVINE DIRT BOOK Michael Leblanc MSW, LCSW DivineDirt.net michael@createwithconsciousness.com

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SPONSORED

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GIFT CARD SCLEROTHERAPY TREATMENTS Acadiana Vascular Clinic 129 Rue Louis XIV Lafayette 337-289-9700 veincenterla.com

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Stuff your stockings with these culinary creations from Renaissance Publishing The Essential New Orleans Cookbook Creole or Cajun? Pompano or trout? Red sauce or brown gravy? Pasta or rice? This book helps by offering recipes from the kitchen of Dale Curry, the city’s senior culinary writer, who has served as food editor for The TimesPicayune and then New Orleans Magazine.

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Culinary Louisiana Calendar Savory stews, roasts and grilled dishes, fresh takes on garden harvests, and to-die-for desserts are just a taste of the delectable dishes you’ll find in the latest installment of Culinary Louisiana. From appetizers to the main course and dessert, this full-color, 15-month calendar — a Louisiana Life magazine publication — ensures that every month will kick off with a fresh, fabulous recipe.

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PLUS Ç A C HA NGE

Creative Community A cultural touchstone in the region, the Acadiana Center for the Arts is at a crossroads

by David Cheramie photo by Romero & Romero

Q u o Va d i s A r t e? W h e r e d o e s t h e

Acadiana Center for the Arts go from here?

What happens to the arts when public assemblies are restricted? Where does the local art scene go? An interview with Acadiana Center of the Arts’ Executive Director Sam Oliver offers some insights.

How do you see the future of live entertainment in Acadiana?

I heard the problem best described by an artist friend. ‘We are in the business of gathering people.’ I agree. All art, music and creative thought are about gathering, sharing and exchanging. Unfortunately, COVID-19 transmits well in environments built for that purpose. The future of live entertainment depends, as it always has, on the audience. The reduced capacity needed for social distancing is much harder economically, but it is possible.

It is the job of groups like ours to earn the trust of audiences who might otherwise stay home without diminishing the live music experience.

How do you think our habits will change when the pandemic has passed?

The roots of our culture in South Louisiana are deeply embedded in music and communal celebration. I am far more concerned about losing support for those experiences. We’ve seen how fragile our way of life can be. All it takes is one generation to lose centuries of culture and tradition. Hopefully, we will remember how to dance and pass a good time when this is all done.

What strategies do you see to help artists survive?

I have never met an artist who was afraid of a hard day’s work. Artists know how

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to survive and thrive with very little. Some musicians in Acadiana have taken to nightly busking on social media for tips over payment apps. It’s a strategy certainly, and it helps keep them relevant for an eventual return to live events. Others have taken to farming, landscaping or other jobs that help meet their bills. Their once over-crowded evenings are now used to compose, experiment and prepare themselves with new and fresh work for the day that they can return to the stage.

Have you had any conversations with other arts organizations on this subject? What is their thinking?

The consensus among the arts organizers of our area is that this moment is a challenge that will help to democratize access to art and culture in a way we would have never previously thought possible. No doubt the challenge will be too great for some organizations that won’t survive. But the potential is for an entirely new generation of people to access so many facets of human culture that were previously locked in the spaces of the elite and Exhibitions on wealthy. The Acadiana SymView: phony Orchestra is a great example with their successful Aileen Bennett: all-virtual performance in The Illustrated September. The Hilliard Café, presented by Museum has produced more Advancial videos and writing that dives An immersive instaldeeper into their collections lation full of wimsey, than ever before. The virtual Bennett transforms the experience does not replace AcA cafe into a lifesize, interactive illustration. the real gathering; however, Ends Jan. 30. we suddenly have the tools to help us cast our net wider The Healthy Artist than ever before when we are A group exhibition able to invite our community exploring wellness and to gather once again. n art during the time of quarantine. Ends Jan. 9.

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Upcoming AcA Events Second Saturday ArtWalk returns in full force each month with AcA where gallery admissions are always free. New art exhibitions open each month, featuring artists from across the country as well as local favorites.

Gulf Brew, Louisiana’s favorite craft beer festival, returns to Downtown Lafayette in Spring 2021 as a street festival. Sign up to taste more than 200 new craft beers from local breweries and across the country. All proceeds benefit the AcA. Student Arts Expo, AcA’s celebration of student artists and performers, returns in Spring 2021 to more than 20 venues across Downtown Lafayette

AcA 101 West Vermilion St., Lafayette acadianacenterforthearts.org

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EN F RA NÇ A I S, S ’IL VO US P L A Î T

Le Rougarou L’homme sauvage des bayous par David Cheramie

La légende du loup-garou, membre du panthéon des monstres cinématographiques comme la Momie, Dracula ou la créature du Dr Frankenstein, se retrouve à travers de multiples époques et pays divers. On connaît les éléments de base : la transformation d’humain en loup pendant la pleine lune, la transmission de la malédiction par la morsure, la balle en argent qui met fin à une vie maudite.

Lon Cheney, Jr., qui a la distinction d’avoir joué les quatre personnages mythiques, est plus connu pour le personnage de Lawrence Talbot, cet homme malheureux qui cherchait en vain à épargner ses proches du même sort tragique de lycanthrope. Bien avant de figurer sur le grand écran, le loup-garou a connu une longue carrière dans les contes folkloriques depuis des générations avec de nombreuses variations.

Grandissant dans les bayous, j’ai entendu une histoire un peu différente à propos du Rougarou. Est-ce la même chose que le Loupgarou? J’en doute un peu. Venu d’Europe, le Loup-garou a rencontré en Amérique du nord d’autres légendes de gens qui pouvaient se transformer en animal. Les Navajos et les Ojibwas par exemple, deux peuples autochtones éloignés géographiquement, ont aussi des légendes concernant la transformation d’un homme en animal. Aux Antilles, le soucouyant, une vieille dame pendant la journée, se débarrasse de sa peau fripée la nuit tombée et se transforme en boule de feu, sa vraie forme, et suce le sang de ses victimes. Quand j’étais petit, on me décrivait le Rougarou, selon quelqu’un qui l’avait vu bien sûr, comme une sorte d’ogre qui pouvait changer de forme ou même se rendre invisible. Il faisait plus de sept pieds de haut, For an english mais avec une tête trop translation petite pour le reste de son visit acadianaprofile.com corps. Il vivait au fonds des bayous et adorait manger des enfants canailles qui s’y perdaient. On dit qu’il était là depuis toujours et donc personne ne connaît son véritable âge. En cela, il rejoint beaucoup de légendes de créatures semblables dont la première fonction est de faire peur aux enfants afin qu’ils se méfient

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des dangers qu’on puisse croiser à l’extérieur de la maison. Dans un sens plus profond, le Rougarou met les gens en garde contre les conséquences néfastes d’un mauvais choix.

Dans cette veine, on dit aussi qu’il chasse les Catholiques qui n’ont pas respecté le Carême.

Une façon de se protéger du Rougarou est de mettre des objets comme du riz ou treize pièces d’argent par terre autour de son lit. Le Rougarou va passer la nuit soit à compter les grains de riz un par un, soit à recommencer

à compter quand il arrive à douze pièces. Le Rougarou est peut-être le mal incarné, mais il n’est pas bien smatte.

Regardé de près, le Rougarou semble être une combinaison des mêmes influences formant les cultures de l’Acadiana. Le monde est un endroit dangereux où le malheur peut vite arriver n’importe quand, surtout la nuit.

La solidarité est essentielle à notre survie car les choses ne sont pas toujours ce qu’elles semblent être. n

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