Acadiana Profile December-January 2015

table des matières

In Every Issue 6 Free-lancing Pistol Pete's Pursuit of Peace

by trent angers

8 Nouvelles des Villes News Briefs From Around Acadiana

by lisa leblanc-berry

12 De la Cuisine

Christmas Caroling Party by marcelle bienvenu

16 Les Artistes

Worth a Second Look Using subjects that scream South Louisiana, Houma artist John Duplantis alters the way we view everyday images through his paintings. by will kalec

20 La Maison

Easygoing Élan Natural elements and subtle fields of color shape this casually chic abode brimming with style. by lisa leblanc-berry

56 Personnes d’Acadiana

Twisting the Tastes of Home A self-professed country boy from Rayne, chef Isaac Toups keeps patrons smiling by blending his caffeinated persona and culinary creativity. by will kalec

60 A la Mode

What to Wear to the Party by krystral cooper christen

62 Sur le Menu

32 16

A Writer's Choice by jan risher

66 Soirée

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Tops of Acadiana Party

70 Visiter The Best Things to See and Do

in Cajun Country compiled by judi russell

72 En Français, S’il Vous Plaît Kirby Jambon, du bayou à la Seine

by david cheramie

Features 27 A Cut Above Acadiana's economy leans on cane

by ronnie olivier

32 Lost Recipes

Acadian Desserts by marcelle bienvenue

40 Best Bars & Cocktail Stars Leading luminaries of the Cajun

craft cocktail by lisa leblanc-berry

December 2014/January 2015 Vol. 33 No. 6 Executive Editor Trent Angers Managing Editor Sarah Ravits Art Director Sarah George Associate Editor Melanie Warner Spencer Web Editor Kelly Massicot Editor in Chief Errol Laborde Editorial Intern Shelby Simon Sales Manager Rebecca Taylor (337) 298-4424 • (337) 235-7919 ext. 230 Rebecca@acadianaprofile.com Sales Associate Alivia Dake Sales Interns Lauren Broussard, Lauren Genovese Traffic Manager Erin Duhe Distribution/Newsstand Manager John Holzer Administrative Assistant Denise Dean Subscriptions Sara Kelemencky Production/Web Manager Staci McCarty Production Designers Ali Sullivan, Monique Di Pietro Director of Marketing & Events Cheryl Lemoine Chief Executive Officer Todd Matherne President Alan Campell Executive Vice President Errol Laborde Vice President of Sales Colleen Monaghan

Renaissance Publishing LLC 110 Veterans Blvd., Suite 123, Metairie, LA 70005 (504) 828-1380 • (877) 221-3512 128 Demanade, Suite 104, Lafayette, LA 70503 (337) 235-7919 Acadiana Profile (ISSN 0001-4397) is published bimonthly 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. 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 2014 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. www.acadianaprofile.com | december 2014/january 2015

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sur le web

If you can’t get enough Acadiana Profile, check out our website. With our new look, everything is easier to read on your smartphone or tablet.

Flip through the issue archive, renew your subscription, or read the English translation of En Français, S’il Vous Plaît.

You will also find content from all of Renaissance Publishing’s publications, including Louisiana Life and New Orleans Magazine. You can find it at AcadianaProfile.com.

For up-to-the-minute information about Acadiana events, recipes and fun photos, make sure to like Acadiana Profile on Facebook and follow @AcadianaProfile on Twitter.

Attention FestivalPlanners! Help Us Promote Your Event!

Go online to AcadianaProfile. com, and click on “Submit an Event to Acadiana Profile” to let us know about festivals, shows or special events coming up in your town.

Remember, the sooner we get the information, the better able we are to help you.

Want to contact the Acadiana Profile staff by email? Want to see one of your events on Acadiana Profile’s Facebook page? Send feedback to Managing Editor Sarah Ravits at sarah@acadianaprofile.com.

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December 2014/january 2015 | www.acadianaprofile.com

www.acadianaprofile.com | december 2014/january 2015

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freelancing

by bytrent trentangers angers

Pistol Pete’s Pursuit of Peace One of my most vivid memories as a journalism student at LSU in the late 1960s is the time I spent photographing the incredibly talented basketball player Pete Maravich in action.

I worked for The Reveille, the campus newspaper, and I’d sit right behind the basketball goal and shoot pictures of this skinny, mop-haired, floppy-socked guy who must have been the best ballhandler in the history of the game. Some of the things he did with the basketball – behind-the-back and through-the-legs passes, for instance – were sensational.

He really put on a show. Sportswriters couldn’t believe their eyes, nor could the people in the stands.

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Pistol Pete was a superstar. He was on top of the world and seemed very happy with his lot in life.

But despite all outward appearances, despite all the fame and adulation heaped upon him, Pete Maravich was a very troubled young man, as he would reveal later in life.

At the time, he was well on his way to becoming the highest scorer in college basketball history. He was an All-American. He had scored 69 points in one game against Alabama. He always played to a sold-out house; the fans came to see him, and he knew it.

After college Pete would move on to play in the pros, signing up with the Atlanta Hawks in the most lucrative contract in sports history at the time: $1.9 million. Then he played

December 2014/january 2015 | www.acadianaprofile.com

for the New Orleans Jazz and the Boston Celtics. He was All-NBA. He was not only very talented but now he was very rich, too.

But all that didn’t make him happy. He felt an emptiness inside; something was missing in his life. He felt unfulfilled, incomplete.

Pete thrashed about for years trying to fill that void within. He tried to drown his worries in alcohol, but that didn’t work.

He delved into Eastern religious philosophies. He dabbled in various nutritional practices, including vegetarianism and prolonged fasting as he sought enlightenment and clarity about his purpose in life.

But mostly he came up empty. The feeling of being incomplete remained. He seriously considered suicide on more than one occasion.

Pete eventually did find fulfillment and peace of mind. He explained the turnaround one night in a pre-game talk he gave to the LSU basketball team. Coach Dale Brown had invited Pete to address the team, hoping he’d inspire and motivate them to give their best effort ever in this important game.

Pete began by rattling off his accomplishments: All-American, All-NBA, top scorer ever in college basketball, lucrative contract with the Atlanta Hawks, owner of expensive homes in Metairie and Atlanta, on the cover of Sports Illustrated several times, etc.

Then he paused and lowered his voice, and his demeanor changed.

“But, guys, I was a miserable human being ... One night in Metairie I was so fed up with life, I said aloud to myself, ‘This can’t be Pistol Pete Maravich. He had everything society tells us is success...’

“Four o’clock in the morning, sitting on the bed in one of the rooms in our house, I was just going to put the pistol in my mouth. I was so down in the dumps. For some reason I set the pistol down on the bed. I didn’t know how to pray. I didn’t even know if there was a God. But I fell on the bed, prone, face down. And I said, ‘God, if there is a God, I don’t even know if you are there … But, God, if you’re there, would you somehow, in some way, please touch my life. photo by danny brown, baton rouge, la

“Instantly – I don’t know how to express it – the sun didn’t dance in the sky, the sea didn’t part, but a peace took over my body, for the first time in my life. Before that moment, I had been a miserable S.O.B., until I took God into my life four years ago.

“Guys, whatever you do, do not let your possessions possess you, or you will end up miserable, as I did,” Pete concluded.

Coach Brown says Pete’s message was clear: “We are not defined by our earthly possessions and achievements, nor by the praise or blame or adulation of others. We cannot know who we are without accepting our creator into our lives. Anyone with any sense knows we didn’t create ourselves.”

Pete not only accepted God as his creator but he also embraced Jesus Christ as his savior. He was on fire with enthusiasm for his newfound religious beliefs. He wanted to tell the world how he finally, finally found peace, happiness and fulfillment.

He became a Christian evangelist, telling his story countless times, in a wide variety of venues from prisons and gymnasiums to the Billy Graham Crusade events.

He’d speak to anyone who’d listen.

But his time on the speaking circuit was cut short by his untimely death at age 40, a year or so after he addressed the LSU team.

He was in Pasadena, California, playing a friendly game of 3-on-3 basketball when his heart failed. Unbeknown to him or his doctors, he had a congenital heart defect.

Pistol Pete’s life story is recounted in several books, including two by Baton Rouge residents who knew him well: Getting Over the 4 Hurdles of Life, by Coach Dale Brown, and Tiger Beat, by veteran sportswriter Sam King. Both are available at www.acadianhouse.com. Pete’s testimony during a Billy Graham Crusade is accessible on YouTube. ap

questions or comments about this column can be addressed to tcangers@cox.net

www.acadianaprofile.com | december 2014/january 2015

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nouvelles des villes

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by lisa leblanc-berry

New “Man Cave” in Lafayette

Economic Boom in Acadiana

Twin Peaks recently opened its doors at 5801 Johnson St. in Lafayette next to the Acadiana Mall featuring several large flat-screen TVs for sports viewing, hearty made-fromscratch comfort food and beer poured into huge mugs at 29 degrees, presented by a bevy of friendly young faces. Check out their lovely patio, famous twin burgers and venison chili on a cold winter’s night (facebook.com/ TwinPeaksLafayette).

According to the recent summary by economist Loren C. Scott, who brought his expertise to the 11th annual Entree to Business Breakfast held at the Cajundome Convention Center, Louisiana is in the midst of an industrial boom unlike any other in our history, with over $100 billion in industrial projects either under construction or at the front-end engineering and design phase.

December 2014/january 2015 | www.acadianaprofile.com

The boom in the Gulf is driving a good outlook for the Lafayette area, expected to add 5,700 new jobs over the next two years (ranking it 4th among the 8 MSAs).

Houma should be the third fastest growing MSA in the state, adding 4,500 new jobs (about 2 percent annually; Fourchon is spending $500,000 on expansions, and the supply vessel maker Edison Chouest is hiring hundreds of shipbuilders and crew members, plus fabricators Danos and Gulf

Island are adding nearly 700 new jobs in 2015-16). There’s a remarkable $71.4 billion in industrial announcements for the two-parish Lake Charles region including $30.2 already underway. With the new Golden Nugget Casino (1,500 jobs) and the industrial boom, it’s projected that the area will add 12,000 new jobs over the next two years, or an increase of 12 percent, making it ranked as the fastest growing MSA in Louisiana; it’s also breaking through the 100,000 non-farm jobs barrier in 2015.

photo courtesy twin peaks, lafayette

In other developments, a new 118,000-square-foot, $21.5 million Hanger H facility has opened at Chennault International Airport in Lake Charles, designed for the world’s largest aircraft.

AAR Corp., which currently employs approximately 200 workers at the airport (with plans to increase the workforce to 750), announced plans to establish a major aircraft MRO center at Chennault International.

AcA Championing the Arts Dr. Gerd Wuestemann, Executive Director for the Acadiana Center for the Arts, has been invited to be one of the 50 executives among applicants from 13 countries selected for the Chief Executive Program to work with the National Arts Strategies over the next year. Wuestemann said he is “very excited to become a part of this global think tank for cultural development and community change.”

Upcoming events at AcA include a special Louisiana Crossroads performance

by Dr. John who interprets the “Spirit of Satch” at the Heymann Performing Arts Center February 19; the March 26-27 “The Story of the Cajun People” by Zachary Richard; and veteran folk singer Arlo Guthrie (“Alice’s Restaurant”) taking the Moncus Theatre stage March 4 for a legendary

performance commemorating 50 years of success (www. acadianacenterforthearts. org). Troy Dugas’ artwork as the Official Artist for the 29th Festival International de Louisiane in 2015 was unveiled at the AcA in November, designed with elements such as okra, corn, and rum labels that tie into our rich cultural heritage.

“Les Deux Mondes” in Arnaudville As part of Arnaudville’s French immersion program and to accommodate the lack of lodging for visitors, Tony Adrian of Leonville and Matt Henrich of Sunset have been collaborating to transform a group of rundown 19thcentury properties into seven showplace guest cottages called “Les Deux Mondes” facing Bayou Teche. Opening in January, 2015, the cottages are designed to represent the Cajun history of Louisiana in the 1920s (old world) with energy efficient solar panels (new world, hence the moniker, “deux mondes” or “two worlds”). Having met casually at an event hosted by Arnaduville’s NUNU Arts and Culture Collective, Adrian and Henrich are preservationists committed to the town and have worked out arrangements for kayak and bicycle rentals, plus a cottage for visiting French immersion students.

www.acadianaprofile.com | december 2014/january 2015

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nouvelles des villes

Above and Beyond: A Muralist Extraordinaire The Public Art of Robert Dafford (UL Press; $49.95 hardcover) with text and images by renowned Lafayette photographer Philip Gould, renders a vivid depiction of one of the most prolific American muralists working today (with over 350 largescale public works on view).

The 224-page tome focuses on his murals painted along the Mississippi and Ohio River valleys in cities including Lafayette, Rayne and Marksville.

Rolling on the Vermilion River The debut of the Vermilion River Tour was recently kicked off by the Vermilion River Alliance with city officials, community leaders and media in attendance. The tour included a visit to Arnaudville, Vermilionville in Lafayette, a guided boat tour exploring the river, then lunch in Abbeville, and a visit to Palmetto Island State Park several miles outside Abbeville. Palemetto is Louisiana’s newest state park, featuring riverside cabins, a splash park, campsites and picnic pavilions, boat launches and nature trails. Cabins at Lake Fausse Pointe, located 18 miles east of St. Martinville, were closed down for repairs in November; the situation will remain thus until at least February, 2015, when all renovations have been completed.

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December 2014/january 2015 | www.acadianaprofile.com

Funds to Help Find Original Settlers The New Acadia Project has received a $52,000 grant from the Coypu Foundation, founded by the estate of the late John S. McIlhenny.

The money will be used to purchase sensing equipment to identify areas that may lead archeologist to the original camp sites of the first Acadian settlers. The 250th anniversary of the Acadians settling in the Loreauville area is in 2015.

“It’s very timely,” said project chair and Loreauville Mayor Al Broussard, a descendent of the freedom fighter Joseph Broussard known as Beausoleil. ap

www.acadianaprofile.com | december 2014/january 2015

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TURTLE CANDIES

de la cuisine

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december 2014/january 2015 | www.acadianaprofile.com

Christmas Caroling Party Five holiday recipes

By Marcelle Bienvenu | Photographed by eugenia uhl

When I was a youngster, one of the highlights of the Christmas season was to go caroling around our small town. The nuns began training our young voices the week after Thanksgiving right up until caroling night, which was usually a few days before Christmas.

We would gather, in our navy blue pleated skirts and starched white blouses all but hidden under our woolen coats and scarves, at our school to begin our trek to several designated places within a few blocks of the church.

At the first stop, just a few yards from the school, was the Fournets', where we were always offered hot chocolate and cookies. Then it was onto the Bienvenus', who lived behind the pharmacy across the street from the church. Their offerings might include eggnog and tiny chicken salad finger sandwiches. After that it was a short walk to the Garys', who lived in a huge Victorian house, which was always gaily decorated with boughs of cedar tied with large velvet red ribbons.

The Garys were known for their fabulous voices and sang in the “big” church choir. While we stood on the large

front steps and sang our hearts out, they usually joined us in singing from their wide porch, then we gathered in their parlor where the ladies served us small cups of hot coffee flavored with cinnamon and little plates of various homemade candies.

After a few more stops around the church square, it was on to the Presbytère where the local priests lived, right next door to the church. Ah, this was my favorite! The house had tall ceilings, a winding staircase in the hall, a great parlor with a piano and a Christmas tree adorned with small statures of the saints. The focal point, however, was a beautiful nativity scene set near the fireplace.

Since this was our last stop we lingered just a bit longer to enjoy the refreshments made by the housekeeper who was known for her Christmas tassies, cream cheesefilled finger sandwiches, spiced hot tea and eggnog. It was glorious!

Perhaps you will be inspired to host a caroling party or maybe a tree-decorating soiree. If so, here are some recipes to serve for those near and dear to you.

www.acadianaprofile.com | december 2014/january 2015

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de la cuisine

T U RT L E C A N D I E S

SPICED TEA

MAKES 16 CANDIES

1 (12-ounce) package semisweet chocolate morsels 1¼ cups pecan halves 28 caramels, unwrapped 2 tablespoons whipping cream Microwave the chocolate morsels in a glass bowl at high for one-and-a-half minutes, stirring after one minute. Stir until smooth. Cool until slightly thickened.

Drop the chocolate by tablespoonfuls onto a wax paper-lined baking sheet, shaping into 16 small circles. Reserve the remaining chocolate. Arrange four pecans over each circle. Chill until firm.

Place the caramels and whipping cream in a glass bowl. Microwave at high for two minutes, or until the caramels melt. Stir after one minute. Let stand for about four minutes, or until the mixture slightly thickens.

Spoon the caramel mixture evenly over the pecans. Microwave the remaining chocolate at high for one minute, stirring after 30 seconds.

Quickly spread the chocolate over the caramel.

Refrigerate until firm.

I co-authored a book cookbook Eula Mae’s Cajun Kitchen several years ago, and Eula Mae gave her recipe for these delightful finger sandwiches.

Children love them!

CHEDDAR CHEESE FILLING MAKES ABOUT 2 CUPS ( enough for 8 0 finger sand w iches )

½ pound mild cheddar or American cheese, grated ½ cup mayonnaise ¼ cup chopped sweet pickles 1 tablespoon seeded and grated red bell peppers ¼ cup finely chopped green onions Dash of Tabasco brand pepper sauce 40 thin slices day-old bread of choice Combine all the ingredients together and use immediately.

Spread a slice of bread with the filling, making sure to cover the entire surface. Top with another slice of bread. Trim the crusts and cut the sandwiches into “points” or “squares.” Thus, each sandwich will make four finger sandwiches. As you work, arrange the finger sandwiches closely together on trays or sheet pans and cover with a lightly dampened, clean towel or plastic wrap to keep them from drying out.

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MAKES 1 GALLON

6 large tea bags 1 tablespoon whole cloves 2 cinnamon sticks 3 quarts boiling water 1½ cups sugar 1 (6-ounce) can frozen concentrated orange juice 1 (6-ounce) can frozen concentrated lemon juice Put the tea bags, cloves and cinnamon sticks in a large pitcher or bowl. Pour the boiling water over the tea bags, cloves and cinnamon sticks and let steep for 15 minutes. Remove the tea bags. Add the sugar and stir to dissolve. Add the orange juice and lemon juice concentrate and add enough water (room temperature) to make 1 gallon. The tea can be served cold, or heated and served with a wedge of lemon.

SUPER RICH EGGNOG M A K E S 8 T O 1 0 S E RV I N G S

10 large eggs 2¼ cups sugar 2 cups half-and-half 2 cups heavy cream ¼ teaspoon freshly grated nutmeg plus some for garnish 1 teaspoon pure vanilla extract ¼ cup bourbon ¼ cup brandy 6 large egg whites In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half.

Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a spoon with a thin film and reaches at least 160 degrees. Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve.

Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form, then fold them into the eggnog. Serve cold (or warm) and garnish with grated nutmeg.

december 2014/january 2015 | www.acadianaprofile.com

C H R I S T M A S TA S S I E S M A K E S 4 8 TA RT L E T S

Pastry: 1 (8-ounce) package cream cheese, softened 2 sticks margarine 2 cups all-purpose flour Combine the cream cheese, margarine and flour and blend together. Divide into 6 equal portions, then divide each portion into 8. Press the dough into tart tins or small muffin tins.

Filling: 3 eggs, well beaten 2 cups brown sugar 4 cups chopped pecans 1 teaspoon vanilla extract Combine the eggs, brown sugar, pecans and vanilla. Pour into the lined tart tins, fill only ¾ full.

Bake at 350 degrees for 20 minutes.

After they are baked and cooled, they can be frozen. ap

www.acadianaprofile.com | december 2014/january 2015

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les artistes

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december 2014/january 2015 | www.acadianaprofile.com

Worth a Second Look Using subjects that scream South Louisiana, Houma artist John Duplantis alters the way we view everyday images through his paintings

BY WILL KALEC Look at the shotgun house, the orange one with the yellow door forever captured on canvas by John Duplantis.

Pretty familiar, right? The popsicle-colored exterior. The frame so slim an emphysemic wolf could blow it over. The lace curtains pulled back ever so slightly, either an invitation to peek inside or monitor the troublemakers outside. You’ve probably seen it, or one like it, before and as you keep browsing you’re about to see it again.

There it is. Look at this shotgun house. It’s the same orange-colored home on the same canvas. Same narrow design. Same curtains … but the whole painting is different. As Duplantis explains, that’s done on purpose.

Comprised of blotted-on color square prints rather than precise, calculated brush-

strokes, the second Duplantis shotgunhouse painting arrives at the same destination as the first but takes an alternate route, summoning different emotions and interpretations along the way.

“I don’t like doing the same thing, even though some of these things are the same thing,” Duplantis says. “The subject matter doesn’t have to change for it to be a completely different experience. That might mean the exact same subject matter, or it might be different subject matter that are all bonded by their relationship to my upbringing in southeast Louisiana. “ Whether it’s a drawing, a painting or a photograph, I have to feel something. If it doesn’t produce a feeling, I’m probably not interested in capturing it.”

Drawing from a treasure trove of childhood weekends spent at his grandfather’s camp, Duplantis’ art catalog is sprinkled with local flavor. There’s a sunset on the marsh, a paddle boat, an elevated summer cottage, a New Orleans balcony, a reedcovered duck blind. Duplantis doesn’t see the need to apologize for painting the natural and manmade splendor all around him.

It’s aesthetically pleasing and eye-catching.

So it’s been done before. So what? It’s never been done like this before.

“I had a guy a couple weeks ago comment, ‘You know, I’ve seen these shrimp boats painted before, but never from this strange view. It looks like the boat is following me.’” Duplantis says. “You’ll see them on the side or a slight angle, but painting from a different perspective can make you look at stuff you’ve seen everyday – stuff you identify as being from this area – and see it all over again.”

Much of Duplantis’ interaction with admirers or potential customers occurs on

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les artistes

the weekends in one of two places – the Frenchmen Street Art Market or Houma’s Downtown Market near Courthouse Square.

A special education teacher by day, these semi-regular public forums offer the perfect low-stress environment to showcase his works and overall talent. If he sells a painting, cool. If not, no biggie.

“I can take my time on this, slow down,” he says. “There’s not a quota to meet. There’s not a bill this painting is intended to pay.

There’s no rush, so there’s time to spend on the image – one image. I don’t have four or five paintings going on at the same time. It’s this one. This is my focus from start to finish.

“I tried doing two (paintings) at once, and it just doesn’t work for me. I kept going to the one I liked better,” he continues laughing. “All these years later, that thing still is unfinished.”

Inspiration comes two-fold to Duplantis, depending on how you define it. His talent comes on loan from his mother, Dolly, and his passion to paint was fueled by his grandmother’s modest commissions (a couple dollars when Duplantis was tiny, a couple hundred when he was older).

As for what actually lands on canvas, well, there’s no real method to that. Subjects come and go. At first, Duplantis enjoyed painting local architecture because of its uniqueness and because, “you can’t mess up the color scheme. No matter what combination you pick, you’ll eventually find a house like that,” he says.

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Sometimes, inspiration simply fits the blank space. Duplantis’ recent fascination with painting indigenous crabs sparked from the purchase of oddly-shaped canvases wide enough to contain extended claws. Much like the aforementioned shotgun house paintings, a couple of the crabs are almost exact copies but composed of varying colors and styles, mixing realism with the abstract.

“It just hits you, I don’t know,” he says.

Like this past summer, for instance. Duplantis’ Houma property was overrun by swarms of dragonflies.

december 2014/january 2015 | www.acadianaprofile.com

“I call them mosquito hawks,” he says, laughing. “There were hundreds or thousands of them buzzing around the yard and they were big. One landed near my porch, and I did a snapshot of it. I said, ‘This would make a great painting.’

“I wanted to use colors that portrayed a feeling of summer. It was a bright day. I wanted it so you can feel something instead of saying, ‘Oh, that’s pretty.’ If someone comes around and sees a painting and the first thing they say is, ‘That reminds me of …’

That’s a success, to me.” ap

la maison

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december 2014/january 2015 | www.acadianaprofile.com

Easygoing Élan Natural elements and subtle fields of color shape this casually chic abode brimming with style

By Lisa leblanc–berry | Photographed by chad chenier With the slightest hint of a drop in temperature, the stone fireplace is ablaze in the Hutchison home. Mirroring this effect, the outdoor kitchen’s fireplace crackles as well, filling the air with the sweet scent of burning logs enlivened by cool winds rustling through the trees. It’s the family’s favorite time of the year. The winter weather brings a season filled with games and barbecues, elves and reindeer, and holiday celebrations leading up the onset of the Carnival season.

Family traditions abound at this stylish new home in the heart of Lafayette, threading a fabric of harmony and seasonal cheer. “The Elf on the Shelf watches over the children and reports to Santa, but every morning, he’s in a different place,” says Ashley Hutchinson, whose daughter, Riley, 12, and son Michael, 9, enjoy participating in the myriad celebrations culminating with festivities that come with the new year.

“Sometimes, he may have gotten into the Monopoly game. Other times, the elf’s in the kitchen,” she continues.

“Of course, Jim lights the fire as soon as it gets cool and it stays on. This is where the family connects, recounts their days

and gathers,” Ashley says of the spacious family room with 14-foot ceilings, wide plank antique heart pine flooring, exposed beams and the beloved fireplace.

“During the holidays, my mom makes a recipe for cookies that dates back to when she was a child. It takes two days to make. Then we roll it out, and all the grandchildren come over and ice all the cookies. We make reindeer food with candies and cereals. On Christmas Eve, the whole family comes over and we do steaks outside on the grill, plus veggies and sausages. Then everyone jumps into the apple and pecan pies, followed by the opening of presents. The children play games upstairs, while we enjoy a little wine near the fire.”

Childhood sweethearts from Lafayette, Ashley and Jim Hutchison wanted to build their new house near the waterfront with the idea of bringing family together for casual gatherings. In devising the recipe for their dream home, the couple made sure that a spacious outdoor kitchen, a pool, a generous indoor kitchen and an abundance of cozy fireplaces were primary ingredients for their custom-built residence.

But a structural concern stopped them in their tracks.

“Two-and-a-half years before we began building, we bought a lot on the river, because we wanted to live on the river,” Ashley explains. “But later, we realized that it probably would not support a pool, so we sold the river lot and bought one two doors down. This is where we ended up building.” The conceptualizing process took approximately a year from start to finish.

Architect Edson Davis and builder Stephen Gauthier assisted in the design collaboration, along with decorator Mindy Bernard, who helped Ashley fashion the interior design. “We had an idea for the bones of the house, but they were all so helpful in walking us through everything,” Ashley adds. “We knew we wanted to use natural materials and incorporate

Because of their casual style of entertaining, which favors gathering around the two kitchens that flow from the family room, the Hutchisons considered not including a formal dining room in their new home. But architect Edson Davis pointed out its aesthetic merits, so the collaboration began, inspired by decorator Mindy Bernard. She installed lighting and custom draperies from Entre Nous, and added dreamy bursts of color with mixed media art work by Joyce Howell.

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a European style of architecture. We wanted something casual, not stuffy, to complement our lifestyle. Jim loves the wide plank flooring and cypress beams, and we agreed on a neutral palette,” she recalls. “At first, he didn’t want a dining room but the architect said it would work beautifully with the design of the house. We have a very casual style of entertaining, and often using the outdoor grill for school night fajitas and burgers.”

Visual connection of interior and exterior spaces was important, as was the easy flow of people between inside and outside during gatherings. A large amount of natural light was desired, although minimizing heat gain was required. The owners wanted a sleek, serene environment devoid of clutter.

The living areas were to exhibit exposed bricks, rustic wooden beams, antique cypress custom cabinets and natural stone elements. After a neutral color palette was selected, subtle variations of soft colors were added for visual interest.

A modern aesthetic prevails in the new 4,700-square-foot home, which exemplifies Jim and Ashley’s laid-back style of living. A seamless integration of natural light and materials, rich textures and muted colors makes the living areas utterly inviting and cozy. There are intriguing architectural and design flourishes throughout. A clever wine nook in the kitchen contains all the necessities within a diminutive corner space flanking the large kitchen, designed with travertine

Top left The rustic master bedroom features exposed beams and a king bed from Restoration Hardware.

It’s adjoined to an elegant master bath with a delicate chandelier and hand-cut travertine tiles originally destined for the kitchen. Top right The family gathers around the island and grill in the well-equipped outdoor kitchen. It’s protected by a “mosquito system,” says Ashley. “It surrounds the parameter and goes off automatically in the morning and at night,” making it possible to linger outdoors. Bottom Right The family room offers a splendid view of the pool and outdoor kitchen, and is centered by a fireplace topped with a mirror from Fireside Antiques. To the left is a built-in antique cypress custom cabinet faux-finished by Brooke Wilke Hoogendoorn. Bottom Left The spacious kitchen flows seamlessly into the outdoor kitchen and family room. Elements include antique pine ceiling beams and lights from Bevelo, travertine flooring and a travertine hood, seating at the custom island and a separate dining area.

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la maison

flooring, a custom island and a spacious breakfast area.

While the first floor has retained a rather rustic and traditional ambience, the second floor that features the children’s bedrooms and living room has the feel of a contemporary, sleek and streamlined space.

The family room, which is centered by a large fireplace, was designed to have a splendid view of the covered outdoor kitchen. With a flat-screen TV over the outdoor fireplace (a magnet during game days), an island with bar stools surrounding a grill and an ample seating area designed for family creature comforts, the Hutchisons' spacious outdoor living room serves an extension of their family room. Brick archways lead to the fenced-in pool and hot tub surrounded by a serene backdrop of trees, giving it a country feel within the heart of the city.

The master bedroom is where the couple goes to relax and refresh. The serene space is enhanced by a lovely view that includes a graceful magnolia tree in the back yard. “I always envisioned that area as a comfortable place with a chaise lounge, which I use a lot since I love to read,” Ashley notes. “We put grass cloth behind the curtains to warm the room up.”

The Hutchisons are enjoying an easy living sensibility that’s both practical and casually chic, two elements that strike and artful balance for a cozy home with a stylish glow. The residence resonates with warmth and invites all who enter to pause, relax and savor the moment. Thanks to the vision of the design team, the streamlined décor and natural materials embrace the relaxed, tasteful lifestyle of the homeowners. ap

Michael’s bedroom (top) and Riley’s bedroom (bottom) are situated on the second floor, which features two private baths and a shared game room. “They pretty much own the upstairs!”says Ashley. “The game room is where they study, work on their computers, watch movies and games, and visit with friends.” Long leaf pine flooring complements the casual, streamlined décor and neutral color palettes that are enhanced with subtle pops of color.

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A farmer in the Franklin area burns leaves and shucks of sugarcane as a means of disposing of this unwanted organic material before the cane is hauled to the mill.

A Cut Above Acadiana’s Economy Leans on Cane

Photos and text By Ronnie Olivier

Sugarcane was introduced to Louisiana when French Jesuit priests brought the first stalks to New Orleans in 1751. Forty-four years later, plantation owner Etienne de BorĂŠ succeeded in producing granulated sugar from sugarcane, and the Louisiana sugarcane industry was born in earnest in the Crescent City in the winter of 1795.

A billet cane harvester cuts cane into 12- to 30-inch pieces (billets) and loads it into a cart.

A traditional whole-stalk harvester cuts cane and lays it down across the rows.

From that point on, sugarcane plantations – many of them complete with their own small, primitive sugar mills powered by farm animals – began popping up along the Mississippi River in the New Orleans area. Then they began to appear along other major south Louisiana waterways, including the Red River, Bayou Teche and Bayou Lafourche.

For well more than two centuries now, sugarcane has been the livelihood of generation after generation of cane farmers and millers and those they employ. Through the years, more and more acreage was planted to cane, and technological advances made many aspects of cane farming more efficient and much less labor-intensive.

Still, this is an industry defined by seasonal routines: planting, cultivating, fertilizing, fighting insects and funguses, harvesting and milling. Then there are factors that are not within the farmers’ control as they hope for a good market price per pound of sugar, wish for the right amount of rain, and pray that the crop is not ruined by multiple hard freezes or untimely hurricanes that can twist and flatten the cane and kill any chance of making a profit that year.

The grinding season ends when the new calendar year begins, and it is then that farmers start to get their fields and equipment back in shape for the next growing and harvesting season.

Likewise, this is when mill owners and foremen see to it that their equipment is cleaned and repaired and that some of it is replaced.

When September rolls around, the harvest begins again as the cane is cut by mechanical harvesters, or combines – either the traditional whole-stalk canecutters or the more modern, more highly mechanized billet cane harvesters. Signs that the harvest is underway begin to

Field workers hand-plant whole-stalk cane.

At Sterling Sugars in Franklin, raw sugar is loaded into a barge bound for a refinery.

Two cane trucks are offloaded using a technique called “end-dumping.”

appear as smoke rises from the burning fields and cane trucks and tractor-drawn carts full of cane are seen on the back roads and highways.

At the same time, the mills are cranking up and beginning their 24-hour-a-day, 7-day-aweek marathon that goes on for about four months.

The cane arrives at the mill and it is weighed, sampled for sugar content, offloaded, washed and pulverized before the juice is squeezed from it. The juice goes through various stages – heating, purification, evaporation and crystallization – before coming out as raw sugar.

The raw sugar is shipped to the refinery, where it is further processed to remove molasses, moisture, impurities and even its tan color. Then it is bagged for consumers or packagers or sent in bulk via train to foodprocessing companies.

After all is said and done, 20 percent of the sugar consumed in the U.S. comes from the cane fields of South Louisiana, where approximately 400,000 acres are planted in 22 parishes.

Some 17,000 people work in this industry. The state’s 11 sugar mills process about 13 million tons of cane, and the industry’s overall economic impact on Louisiana is an estimated $2.8 billion.

This vital industry and the people who work in it are recognized and even celebrated each year through the Louisiana Sugarcane Festival in New Iberia and the Sugar Bowl football game and related activities in New Orleans.

RONNIE OLIVIER is a sugarcane industry safety consultant. He is the photographer and author of the newly published book titled Louisiana Sugarcane Pictorial, available at acadianhouse.com.

At the end of the sugarcane milling process, raw sugar is moved by conveyor belts to the sugar warehouse and is slung into a pile by a sugar slinger.

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Nan-Nan (Tante Belle), who lived next door to us, often lured me and my brother Henri Clay over to her house for a visit with the promise of les oreilles de cochon (literally pigs’ ears), crispy fried dough drizzled with the ubiquitous cane syrup and toasted pecans.

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It was on special occasions, like my birthday (in February), that Mama, Nan-Nan and Tante May went overboard and treated me to what they called crème d’ange (cream of the angels). This wonderfully rich delicacy was nothing more than cooked sweetened condensed milk topped with hand-whipped sweet cream, toasted pecans AND a big maraschino cherry. It was indeed heavenly. www.acadianaprofile.com | december 2014/january 2015

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On cold, clear days Mama and the aunts spent the better part of the afternoon whipping up fudge (Mama called hers Russian taffy), pralines and one of my favorites: chocolate cream candies.

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The house in which I live was once owned by my mother’s friend, Ms. Doreen, who was an excellent cook.

She and her husband had no children and she often invited my sister and me to help her make chocolate cream candies. This was one of our favorites. It’s a little tricky to coat the balls with the chocolate but with a little practice, anyone can do it.

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The cooks were quite frugal. Nothing went to waste. If there were extra egg whites, they often made soupirs, which I learned later were meringues. They were delicate, sugary-sweet and resembled white puffy clouds.

They were sometimes dusted with cocoa powder or filled with seasonal fresh fruit. I distinctly remember La Vielle plopping the stiff egg whites on brown paper bags before gently shoving them into the warm oven.

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Les Oreilles De Cochon Makes 4 to 5 dozen

1 egg ½ cup milk 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt Vegetable oil for deep frying 1 cup sugar cane syrup 1 cup chopped pecans Beat the eggs until foamy. Add the milk and blend. Sift the flour baking powder and salt together twice. Add this to the egg mixture and blend.

Cut off a small portion about the size of a walnut and roll out on a lightly floured board until very thin.

Drop each piece into hot oil and give each piece a twist from the top with a fork and fry until light brown and drain on paper towels.

Boil the syrup until it forms a soft ball in cold water and drizzle over the fried pastries. While the syrup is still warm, scatter the chopped pecans over the pastries.

Crème D’ange

To make the sweetened whipped cream, whip the cream until soft peaks begin to form. Add the sugar and continue to whip until stiff peaks form. Refrigerate until ready to serve.

To serve, open the cans and spoon equal amounts of the condensed milk (it will be the color of taffy) into dessert bowls (Mama used her crystal sherbet glasses for this.), and garnish with whipped cream, a sprinkle of the pecans and a cherry.

Rather than boiling the cans in water, the condensed milk can be poured into an ovenproof six-cup baking dish. Press parchment paper on top of the condensed milk and then cover the dish tightly with aluminum foil. Place the dish in a deeper baking dish and fill with boiling water until it comes two-thirds up the sides. Bake for 1 ½ hours.

The condensed milk should be a golden caramel color. Cool and chill in the refrigerator until ready to use.

Russian Taffy

Makes about 8 servings

Makes about 2 dozen

2 cans sweetened condensed milk 2 cups cold heavy cream 2 tablespoons confectioners’ sugar ½ cup toasted chopped pecans Maraschino cherries for garnish

3 cups sugar 1 cup milk 1 (14-ounce) can sweetened condensed milk 1 ½ cups chopped pecans 4 tablespoons butter 1 tablespoon pure vanilla extract

Remove the paper labels from the condensed milk cans. DO NOT OPEN THE CANS. Put the cans in a large, heavy pot and add enough water to completely submerge the cans. Bring the water to a boil. Watch carefully and add more water as necessary to keep the cabs submerged. Note: If the cans become exposed, they will explode. Boil for 3 hours. Remove the cans from the hot water and cool to room temperature, then store the unopened cans in the refrigerator until chilled, at least 2 hours.

Combine the sugar, milk, and condensed milk in a large, heavy pot over medium heat. Cook, stirring, to the soft-ball stage.

Remove from the heat, then add the pecans, butter, and vanilla.

Beat until the mixture becomes thick. Pour into a buttered 9-x12inch pan. Cool, then cut into 1-inch squares. If you want to make chocolate fudge, use this same recipe, but add 1/2 cup cocoa powder when mixing the sugar, milk, and condensed milk.

Chocolate Cream Candy Makes about 3 ½ dozens

½ cup plus 2 tablespoons butter, softened 3 ½ cups sifted confectioners’ sugar ⅛ teaspoon salt 1 ½ teaspoons vanilla extract 6 (1-ounce) squares unsweetened chocolate

by teaspoonfuls on the prepared sheet pan. Bake until lightly browned, 15 to 20 minutes.

Remove from the oven and cool away from any drafts. Or, turn off the oven and leave a crack in the door and let them cool gradually in the oven.

Cream the butter and gradually add the sugar and salt, beating until lightly and fluffy. Add the vanilla and blend well. Cover and freeze the mixture for about 30 minutes.

Shape the mixture into 3/4-inch balls and place them on baking sheets lined with waxed paper or on a metal rack.

Place the chocolate in the top of a double boiler over hot water, stirring until it melts.

Using two forks, quickly dip the balls, one at a time, into the chocolate mixture. Return to the baking sheets or wire rack. Chill until the chocolate is firm. Store in an airtight container in a dry, cool place until ready to serve.

Soupirs Makes about 3 dozen

4 large egg whites ¼ teaspoon cream of tartar ½ cup sugar Pinch salt ½ teaspoon vanilla or almond extract Preheat the oven to 350 degrees.

Line a baking sheet with brown paper bags or parchment paper.

Beat the egg whites, cream of tartar and salt in a bowl until the eggs hold soft peaks. Continue beating, gradually adding the sugar until the stiff peaks form.

Add the vanilla or almond extract and gently blend. Drop

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Best Bars & Cocktail Stars: leading luminaries of the Cajun craft cocktail

It pleases me immeasurably to finally witness a craft cocktail boon that’s been taking root in our beloved Acadiana. As a result, challenging new Best Bartender competitions have

been emerging, which not only elevates the art but also benefits local charities.

With so many great places now serving artisanal craft cocktails, it has been a daunting task to narrow

down our annual winter bar list to a very select few for this issue. But in this instance, less is more.

Heralding a great bar is more than judging the quality of its signature craft

libations. It can also be influenced by you feeling a connection with the bartender, the ambience, overall vibe, chill factor and sensory experiences that make you want to return to

By Lisa LeBlanc-Berry // photography by denny culbert

the scene of the crime for a magnum of bibulous fun.

A native of Vermilion Parish who grew up exploring the dusty cocktail trails along the bayous and basins of the Cajun prairie, I was schooled

in art of the expertly made highball as a rite of passage. I could wield a sterling silver two-sided jigger, shakers and swizzle sticks, roll out the goldrimmed bar trolley with cut crystal decanters and old lace napkins, muddle the mint and entertain any taker with a highball and a great story before I ever learned how to drive, make gumbo or crack open a blue point crab.

My ability to adhere to the precise dictates of a finicky great-aunt’s Old Fashioned request for her weekly bridge marathons earned me the coveted nickname, “Cajun Cocktail Queen,” a title that still resounds.

More importantly, it also made me indispensible to the realm.

While traveling the cocktail trail, from Calcasieu to Terrebonne and beyond, the distinction became obvious.

Acadiana’s thriving liquid society is unique for its many highly entertaining, raconteur bartenders who can tell a good tale as they shake, strain and stir.

From the Farm to the Glass Like their star chef counterparts who embrace the farm-to-table ethos, the top bartenders are passionate about fashioning farm-to-glass cocktails made with fresh, local ingredients tied to the seasons. Craft cocktails are reflecting what’s at the farmer’s markets this week.

Although a few years behind the Big Easy’s craft cocktail renaissance, which was fueled by the 2009 debut of Cure (the only Louisiana bar named

by Drink International in October as one of the World’s Bests 50 Bars in 2014), the leading bars in Acadiana are in sync with the predicted 2015 national trends. While artisan rum from local distilleries has been the star of 2014, the predictions include a greater prevalence of small batch bourbons in

clockwise: Jolie’s Kashmir in the Rye; Bacon wrapped dates; Bartender Tanner DuCote 2015. Social Southern in Lafayette, for instance, is already offering bourbon “flights.”

More female mixologists are joining the ranks. Bartenders are increasingly passionate about making their own syrups, bitters, tea infusions and liqueurs, and are expanding their artisanal, flavored spirit selections laced with more notes of heat and spice. They are keeping it focused on vintage, retroeasy techniques, while avoiding such over-the-top 2014 trends as molecular mixology and cocktails listing an exhausting amount of fancy-pants ingredients such as gem stones, ash, larch, leather mushrooms, gluten-free wild hibiscus flowers in rose syrup, flavored ice and pyramid salt crystals. “Just keep it simple” declare the leading cocktail stylists of the Cajun Nation. We’ll drink to that!

Jolie’s Louisiana Bistro 507 W. Pinhook Road, Lafayette jolieslouisianabistro.com Tanner Ducote, Bartender

Adorned with paintings by the late George Rodrigue, a mirrored bar and a spiral staircase, Jolie’s is a romantic, elegant place for expertly made craft cocktails and fine, New Orleans-style cuisine prepared with fresh, local ingredients (as are the cocktails). Tanner Ducote, winner of the recent Clash of the Cocktail competition for his three craft cocktail creations, is a student of microbiology at the university. He understands all the elements of bartending, beyond the drinks.

“You don’t want to come off as too pretentious.

You are in the business

of making guests happy,” he says. “I think service is the most important aspect of bartending. We have regulars who feel like I’m a good friend of theirs. You have that sort of camaraderie, so friendships naturally form.”

Watching Ducote make craft cocktails is witnessing art in motion.

The new winter menu was recently introduced, and Ducote mentions a creation he’d been working on, worth sampling. “It’s Scotch whiskey, Canebrake and brown sugar, vanilla bean and caraway seeds, a little root beef extract and satsuma juice.” The ample cocktail has a warming finish with notes of vanilla and fruit. Order a few bites at the bar, including the bacon wrapped dates infused with ricotta and pistachios, and the shrimp and grits fragrant of rosemary.

Writer’s Pick Kashmir in the Rye, a refreshing cocktail with flavors that soar from rye whiskey enlivened with a sassy-tangy curry-honey syrup made in-house, hints of ginger and lemon, and kicked up a notch with aromatic bitters soaked in aged whiskey. Bam!

Heist 700 Ryan St. Lake Charles facebook.com/heistwinebar Erin Fontenot, Bartender

The newest lounge on happening Ryan Street, Heist opened in 2013 and became popular overnight.

Elegant and hip, the sleek, sexy vibe at this wine and cocktail bar is perfect for a weekend date. The voice of Michael Bublé singing “Crazy Love” filled the room as I entered on a Friday evening after touring Louisiana Spirits in Lacassine, and sampling their fragrant new Satsuma Rum Liqueur on ice, a hard act to follow.

I was pleasantly surprised to see more than a dozen original cocktails listed.

“It’ s different concept for Lake Charles, unlike anything we’ve ever

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Opposite page: Heist’s Hemingway Absinthe Cocktail Top LEFT: Heist Bartendar Erin Fontenot BOTTOM LEFT: Interior of Heist Right: The Infamous Bourbon Smash with mint garnish seen here,” says affable bartender Erin Fontenot.

“A good bartender makes great drinks, but they also know when to listen, and know when to talk.

Sometimes you’re a therapist. My job is to entertain.”

Check out Fontenot’s therapeutic Bonnie or Clyde cocktails, each anchored with blow-yourhair-back Junior Johnson’s Midnight Moon (yes, the moonshine is 100-proof).

The casual, tapas-style menu features minimalist small plates (gator tacos, chocolate covered toffee).

Well-heeled regulars congregate upstairs on weekends, and spill down into the intimate, elegant board room when crowded.

State Rep/builder Steve Ortego drew up the floor plans for Heist, housed in a renovated bank. Try the Key to the Vault cocktail,

owner Brian Vallier’s favorite. “We don’t do volume, we do quality,” he explains. Specialty martinis and flaming absinthe shots are popular at this latenight hot spot.

Writer’s pick Try the Infamous Bourbon Smash.

Made with two ounces of smooth Bulleit bourbon, fragrant with oak aromas and a hint of vanilla, this delicious drink is complemented by two ounces of fresh blackberry puree, house-made simple syrup, and muddled mint. The sweet elements are nicely offset with an ounce of lemon juice, served on the rocks.

Charley G’s 3809 Ambassador Caffery Parkway Lafayette charleygs.com Camille Howard, Bartender

It’s always nice to “come home” to Charley G’s when in Lafayette en route to visiting family. We shop, have cocktails with friends, a leisurely dinner, and then head to Abbeville. Like Mr. B’s in New Orleans, the enticing aroma of the grill is intoxicating. The cozy bar is hopping on weekends when a pianist is tickling the ivories. Great date place, as always. An impressive wine selection draws connoisseurs, while aficionados of craft cocktails are drawn to both quality and presentation.

Bartender Camille Howard, who is studying anthropology, makes

excellent cocktails, especially the classics.

She reminded me how festive Charley G’s gets on New Year’s Eve, when a band plays near the bar and there’s dancing until the wee hours. My current favorites when awaiting her liquid thrills are the creamy butternut squash bisque with ribbons of truffle honey and a sprinkling of crispy pork belly, and the pan-seared sea bass served with an old-fashioned version of macque choux that reminds me of holidays, hunting, falling leaves and backyard barbecues.

Writer’s Pick: The Presidential Suite, designed with 12-yearold Glenlivit scotch that’s aged in oak cases, blended with local fig preserves made in the kitchen, local honey and Angostora bitters.

It’s shaken and then strained into a glass that’s been chilled with Herbsaint, and served over cracked ice. So subtle and smooth, it has a pleasantly sweet, light finish.

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Social Southern Table and Bar 3901 Johnston St. Lafayette socialsouthern.com Callie Reaux, Bartender

Utilizing local breweries and distilleries, and farmer’s markets for both cuisine and cocktails, the team of chefs and bartenders at Social are passionate about the farmto-table and farm-to-glass movements. This popular southern-style gastropub, popular with chic millennials, offers global cuisine with a Southern twist, plus an extensive selection of craft beers, wines, bubbly and expertly made craft cocktails.

“We’re seeing a comeback trend. Everything old is new again,” says general manager Armando Perry.

“The big thing right now is fresh, hand-crafted old recipes.”

Award-winning bartender Callie Reaux makes old and new classics and creates

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specials such as the new Strawberry Moon using the pickling juice derived from pickled strawberries from the kitchen. I’m fond of Social’s Bee Old Fashion cocktail, a refreshing take on the Old Fashioned made with Buffalo Trace, a small batch bourbon that has hints of mint and vanilla, and finishes with a peppery scent and a warming heat.

It’s complemented by the deep sweetness of Social’s house-made brown sugar simple syrup balanced by the bitters, then finished with an orange peel pinched over the drink that brings out the oils without the bitterness.

Writer’s pick The new Satsuma Sling is the first cocktail I’ve encountered outside Lake Charles using the new Bayou Rum Satsuma Liqueur released in August.

It has a marvelous orange flavor from the liqueur, enhanced with lemonade and Cocchi Americano (which gives it a citrusy, bitter edge) plus Grenadine, a duo of Regan’s orange bitters and Bitter End Thai bitters with a lemon twist, fortifying its spicy, lingering afterglow.

plays on weekends until 2 a.m. You name it, he can play it. The owner, Darren Kraemer, is also a vocalist/ pianist (with two unrelated degrees) who performs during an open mic on Tuesday nights; anyone can join in. It’s a family affair, with his mom working the door and his dad does “everything else.” Catch the jazz duo mid-week if you’re in town. Winner of the Houma Courier’s Reader’s Choice Award for the “Best Night Club in Terrebonne,” Vino! offers an impressive selection of wines by the glass, plus superb classic cocktails.

It’s a premiere place to drink and dance during a steamy romance. Nonsmoking; non-food-centric; personable bar service; great vibes.

Writer’s Pick I can’t say what’s in it, since they never tell, but the cocktail is visually appealing, and packs a punch. Try the new Purple Taze created by Kraemer, who “worked really hard to achieve that purple color” by combining wine and three kinds of vodka; can’t make out the syrups nor bitters but it’s a winning combination of subtle flavors.

Rocks, please.

facing page: Acadiana Bacon - N- Eggs Flatbread above: Satsuma Sling below, bottom left: Social Southern Table and Bar’s Callie Reaux TOP RIGHT: Interior of Restaurant and Bar BOTTOM RIGHT: Strawberry Moon

Vino!

656 Corporate Drive Houma vinopianobar.com Darren Kraemer, Owner

Although Houma has two other establishments that are better known for their craft cocktails offerings (Bar Roussell, Cristiano’s), I felt it important to include the upscale, delightful Vino! A terrific piano bar in Houma that opened three years ago, it’s the home of piano man Todd Adams who www.acadianaprofile.com | december 2014/january 2015

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CafĂŠ Vermilionvile 1304 W. Pinhook Road Lafayette cafev.com Bekah Langlanais, Bartender

Before this lovely preCivil War building was transformed into CafĂŠ Vermilionville in 1985, we used to dance here all night during its Judge Roy Bean era, when it was the top upscale singles bar.

Owners Ken and Andrea Veron officially took over this Lafayette landmark in January, 2014 after

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nearly 30 years under the leadership of Ken Veron, Sr., whose former partner was Charlie Goodson (co-owner of Charley G’s and Social with Southern Hospitality Kitchens).

Small world!

A sophisticated professional crowd frequents the dark, intimate bar, which was built in the architectural vernacular of a garconniere; it was formerly the master bedroom of the original house. Bartender Bekah Langlanais churns out artful holiday cocktails and makes a great Old Fashioned and salt-andpepper martinis. While enjoying a cocktail, be sure to order the PB&J which was recently featured on the Cooking Channel and in Saveur. The seared foie gras atop brioche (from Poupart’s, the best French bakery in Acadiana) is embellished with cashew butter and pepper jelly; the 12-hour turkey gumbo with Poché’s andouille, or the center cut, bone-in Tomahawk pork chop with sweet potato hash glossed with a luscious blackberry veal demi-glace (tables are in the bar, but the view near the windows in the restaurant is outstanding).

facing page: Catahoula Hound above: Café Vermilionville owners Ken and Andrea Veron. BELOW, TOP LEFT: Foie Gras PB&J BOTTOM LEFT: Interior Dining room RIGHT: Bartender Bekah Langlinais

Writer’s Pick Catahoula Hound, a take-off on the Salty Dog, anchored

by Hendrick’s gin (always top shelf) and grapefruit juice, plus lemon juice and a combo of Angostura and Peychaud bitters, served up. Salt on the rim lends a nice kick to the tart and sassy cocktail. www.acadianaprofile.com | december 2014/january 2015

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Embers Grille and Wine Bar at L’Auberge Casino Resort 777 Avenue L’Auberge Lake Charles mylauberge.com Kelly Bistok, Bartender

After spending a day exploring food and winecentric shops around Lake Charles, I stopped for a relaxing drink at Embers. I had been hearing about an awardwinning craft cocktail legend from Jeanerette who was the ultimate representation of the farm-to-glass movement, having grown up on a farm. Kelly Bistok (whose championship titles include Best Bartender in Southwest Louisiana) had just returned from New York’s annual fiveday comprehensive BAR (Beverage Alcohol Resource) distilled spirits and mixology program, which only accepts 50 students a year. “It was a humbling experience,” she said while whipping up a tray of gorgeous cocktails for a table of six.

“I want to elevate the craft cocktail movement in Lake Charles, where there’s so much untapped talent.”

The cozy warmth of Ember’s massive stone fireplace, live piano music, soft lighting, and the hypnotic aroma of Kobe beef sizzling on the grill enticed me to take a seat at the bar near the baby grand. While nibbling on a full spectrum of appetizers including melt-in-themouth lamb lollichops, plump little quails atop savory, herbal waffles crowned with Tahitian

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vanilla-infused maple syrup and Ahi tuna dressed up with fanciful cucumber ribbons, I asked Bistok how she sized up a guest’s unspoken cocktail desires.

“A good bartender should take the guests where they want to go, but not push their beliefs on them. Simplicity is key, especially here,” she explained. “Although it may be a phenomenal cocktail, nobody wants to wait for a garnish that takes 10 minutes to make!”

Writer’s pick Blackberry Bourbon Fizz, shaken not stirred. It’s the perfect winter cocktail to enjoy by the flickering fire at Embers. The muddled berries and fresh mint, combined with freshly squeezed orange juice, renders a beautiful purple color. It lightly pops with club soda and warms the soul with a generous shot of small batch Knob Creek.

Fremin’s 402 W. Third St. Thibodaux fremins.net Courtney Grosso, Manager/ Bartender

While Courtney Grosso is no longer behind the bar dazzling her regulars, having ascended to her new post as manager, she still creates superb craft cocktail recipes for Fremin’s, known for

december 2014/january 2015 | www.acadianaprofile.com

top: Embers private dining room LEFT: Embers Bartendar Kelly Bistok.

Right: Blackberry Bourbon Fizz

its craft cocktails and Louisiana cuisine.

Housed in a historic landmark with pressed tin ceilings dangling slow-spinning fans, the downtown hot spot attracts a social scene here on Friday nights, when Charlie Miller (he played with Dr. John) shows up with his keyboard, trombone, flute, and alto sax, and plays his heart out, solo, until around 10 pm (Tip: From 4-6 pm, your first cocktail is free on Fridays). I’ve seen people gather around the lovely old wooden bar on Fridays and rapid-fire order an Old Fashioned

or a Sazerac like their world is coming to an end.

Check out all the diversity of martinis. The housemade charcuterie, fruit and cheese board pairs nicely with cocktails; ditto the charbroiled oysters sizzling with herb butter and the dark smoked duck and andouille gumbo. Extensive menu; super friendly service.

Writer’s pick If you feel like drinking your dessert, the Banana Coffee Cake Martini is the way to go, made with equal parts Rumchata (a blend of distilled Caribbean rums with cream), Kahlua, Cake Vodka and Banana Liqueur, shaken over ice, and then strained into a chocolate syrup-lined, graham cracker crustrimmed frozen martini glass. It’s a sweetly seductive medley of flavors with notes of coffee, vanilla and cinnamon.

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A STUNNING COLLECTION OF 50 TRADITIONAL (AND SOME NON-TRADITIONAL) LOUISIANA RECIPES. AN ABSOLUTE MUST HAVE FOR YOUR KITCHEN, OR THE PERFECT GIFT FOR A LOUISIANA FOOD LOVER.

Author Stanley Dry — Louisiana Life “Kitchen Gourmet” columnist, former senior editor of Food & Wine magazine and accomplished cook — brings history, culture and spice together in his first book, The Essential Louisiana Cookbook, a Louisiana Life product by Renaissance Publishing. From classics, such as red beans and rice and a variety of delectable gumbos, to modern creations sure to become weeknight traditions, this collection of recipes will be a go-to for native Louisianans and those new to the state’s rich culinary landscape.

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$16.95 TO ORDER VISIT LOUISIANACOOKBOOK.COM

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personnes d’acadiana

Magret Duck Breast with Spicy Greens & Confit Chicken Gizzards

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Twisting the Tastes of Home A self-professed country boy from Rayne, chef Isaac Toups keeps patrons smiling by blending his caffeinated persona and culinary creativity by wilL kalec So, Chef Isaac Toups, how’s it going?

“I can’t complain,” says the Rayne native turned red-hot New Orleans culinary comet who’s never at a loss for words. “The kids are behaving badly, the wife hasn’t fussed at me too much, and work has only called me twice. You know, standard day in the Isaac Chef World. Pick up a goat, kill it and break it down for the restaurant. No big deal. I’m pretty sure everyone does that on their Mondays.”

Um, no. They don’t, actually. That’s insane.

And they certainly don’t do all that on their off-days – a phrase that’s detoured far away from its dictionary definition ever since Toups and his better half, Amanda, opened Toups Meatery in Mid-City New Orleans in the spring of 2012. Powered by Toups’ equally refined and lovably crass tongue, Toups Meatery has garnered critical acclaim for its inventive menu filled with items affordable enough for you to still ask that pretty girl out to the movies.

The entrees are sophisticated but familiar. The menu can fit on a postcard, but there’s something on it for every taste.

The items are easy to pronounce. Fancy attire is certainly welcomed, but flip-

photograph by romero & romero

flops and a gravy-stained T-shirt are cool, too. It’s about the food, here – a message echoed in Toups’ laid-back demeanor.

As the self-titled “chef/owner/janitor/ bouncer” of the restaurant, Toups works the anti-thesis of bankers’ hours, which isn’t foreign. It’s been like this for years everywhere he’s worked, he claims, from messing up plates during his cooking infancy at Prejean’s in Lafayette to perfecting his craft and embracing the fact that food is an art form at Emeril’s Delmonico in New Orleans.

“After busting my ass for other people,,” he says through a smile, “I got smart and said, ‘You know what? I’m gonna bust my ass for myself.’”

Named the 2010 Chef To Watch by The Times-Picayune, traces of Toups’ Acadiana roots are evident in almost everything he does. He calls Toups Meatery a contemporary Cajun restaurant, a purposefully thought-out designation preventing Toups from painting himself into a corner when he occasionally colors outside the lines with the menu.

“I love New Orleans. It’s way too cool to ever leave, but I’m a country boy, so I wanted to bring the best of Cajun

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personnes d’acadiana

Country with me, and that’s the food,” Toups says. We live to eat. My family is the type of family that’s eating one meal, but planning the next. That’s the amount of attention I bring to food.”

He was born and raised – or “born and braised,” as he likes to say – on 20 acres in a small town with little else to do but find innocent trouble. The Toups family stressed the somewhat conflicting virtues of selfreliance and community. Toups’ father, more intimidating than most, taught his son a love for a wide variety of foods by literally holding his ear until he tried something new at the family-reunion buffet. “Gotta thank him for that,” Toups says.

Toups recalls asking his mother for breakfast one morning. How old was he? Toups can’t pinpoint an age, but he couldn’t reach the stove top on flat feet, so he was definitely young. Mom grabbed a skillet, turned on the burner, and said,

410 Eraste Landry Rd Lafayette (337) 234-7427 631 Albertson Pkwy.

Broussard (337) 839-0948

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“Cook yourself some eggs,” Toups recalls.

Though he’s never verified it, Toups guesses his mother thought he’d walk off instead of honching up on his tip-toes.

“I called that bluff, didn’t I?” he says.

“Been cooking ever since.”

Friends called up, asking Toups to do normal boy things. Hey, let’s ride bikes.

Hey, let’s go play ball. And Toups would, but only after the then-12 year old finished putting a beef wellington in the oven.

Afterward, everyone came over to eat.

“Growing up in Rayne, you got to understand the meaning of communal meals,” he says. “What are you going to do with a whole pig? Call some people over. You can’t eat an entire box of oysters by yourself.

You need people to help you. I could talk to you about heritage and culture and all that stuff, but what it came down to was, ‘Boy, that’s a lot of food for just one person.’”

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“We got to together for fun,” he continues.

“Come on over and let’s all tell a bunch of lies, slap some mosquitos and have a good time together. That’s all I know.”

He does the same today in his humble Gentilly residence, entertaining friends and roasting the pigs – both literally and figuratively – enjoying the few spare moments afforded in a budding culinary career. Toups’ Cajun microwave is severely overworked, as any excuse is good enough to invite some people over.

“I grew up thinking everybody cooks,” Toups says. “When I ventured out... ‘What?

You mean your mom doesn’t cook? That’s horrible. What does you dad do? He doesn’t cook, either?! What do y’all eat?’ My uncle sells pharmaceutical supplies, but he cooks a killer tomato sauce. I was the first professional cook in my family, but I wasn’t breaking any new ground.” ap

Shop the Oil Center this Holiday Season Pieces of Eight

902 Coolidge Blvd 337-232-8827 Collectable sterling and silver plated ornaments

by Towle, Gorham and Wallace

The Frame Shop Gallery 912 912 Coolidge Blvd.

337-235-2915

Little Town Woman’s Apparel & Accessories

1116 Coolidge St. 337-268-9499 sixes 0 thru 1x

Paul’s Jewelry

325 Oil Center Drive 337-233-6975 600 Silverstone Rd. 337-981-7600

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Ă€ la mode

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photographs by romero & romero

What to Wear to the Party by krystral cooper christen 1. Silver purse by Ramy Brook. Coco Eros, 340 Kaliste Saloom Road, Lafayette, (337)233-3768 2. Embellished clutches. Little Town, 1116 Coolidge St., Lafayette, (337) 268-9499, littletown.com 3. Black and white lace dress. Little Town, 1116 Coolidge St., Lafayette, (337) 268-9499, little-town.com 4. Multi-strand necklace. Mignon Faget, 1921 Kaliste Saloom Road, Lafayette, 337-5348753, mignonfaget.com 5. Scalloped sequined black dress. 7 Chics Boutique, 201 Settlers Trace Blvd., Lafayette, (337) 704-2632, 7chics.com 6. Strappy rhinestone heels. 7 Chics Boutique, 201 Settlers Trace Blvd., Lafayette, 7chics.com ap

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sur le menu

Café Vermilionville 1304 West Pinhook Road Lafayette (337) 237-0100

Writer’s Choice

Louisiana’s Poet Laureate, Darrell Bourque, shares his favorite eateries.

By Jan Risher

Darrell Bourque grew up in Sunset. His long career as a writer and professor at the University of Louisiana-Lafayette has given him a deep understanding of the region.

Bourque was appointed Louisiana Poet Laureate by then-Gov. Kathleen Blanco in 2007 and then reappointed by Gov. Bobby Jindal in 2009. He served in the position through 2011.

But his Louisiana accolades continue.

On Nov. 1, he was awarded the Louisiana Book Festival Writer Award.

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“I am the 50th recipient of the award.

Earnest Gaines was the first. I am really humbled by the company I’m in,” Bourque says.

He knows Acadiana, its people, its stories and its food. When it comes to what to eat and where, Bourque said it all depends on what kind of experience he wants on a given day. He shared several of his favorites across the region:

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Along with many other Acadiana residents, when Bourque and his wife are ready for a romantic dinner, they head to Café Vermilionville in Lafayette.

While the lovely establishment represents the essence of Louisiana style and sophistication today, the site has a history linked to one of the earliest settlements in the area – years before the Acadians arrived in the area. Situated near the Vermilion River, Café Vermilionville’s roots are anchored in the long-ago time when the river was the chief means of travel for Native Americans, trappers and traders. Originally an inn (the first in the area), it became a private residence in 1853 and was occupied by Union troops during the Civil War. These days, Bourque is among many to agree that the food is consistently good.

“What draws me there is the romantic café. Even when the house is full, they maintain a beautiful ambiance,” Bourque says. “It’s relatively quiet. I don’t get frazzled when I go there. It has a peaceful ambiance. It’s such a beautiful place inside and out. The training they give to their wait staff is among the best. The food is always good, and I like the portions they serve.”

Highlights of the lunch menu include roasted corn and crab bisque and a wonderful wedge salad, with crispy prosciutto, sun-dried tomatoes, red onion, walnuts with Gorgonzola dressing. The veal tortellini is another lunch favorite. It’s panéed veal, mushroom, cherry tomato and asparagus ragout, shaved Manchego with cheese tortellini.

The dinner menu presents an array of choices, but one local favorite is the macadamia crusted scallops, served with celeriac puree, Brussels sprout chips, white truffle oil, smoked paprika and tomato aioli. The combination of aromas and flavors is something special.

p h o t o g r a p h b y t r av i s g a u t h i e r

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sur le menu

Little Big Cup 149 Fuselier Road Arnaudville (337) 754-7147 When Bourque is looking for a restaurant to spend time and eat a meal with his extended family, he heads to Arnaudville to the Little Big Cup. “If I’m taking my grandchildren and family out to eat, we go to the Little Big Cup,” he says. “The crab cakes are among the best I’ve ever eaten.”

The restaurant, located in Arnaudville, is a blend of rural roots and big city sophistication. The establishment’s owners, Kevin Robin and Sanjay Maharaj, met in New York City, but Robin has deep Arnaudville roots. Five generations of Robin’s family have run Russell’s Food Center across the street from the restaurant. When they decided to leave the city and move to Arnaudville, Maharaj asked where he would be able to get a good cup of coffee.

The pair opened a coffee job, which became one of the most popular restaurants in the area.

Bourque can name most of the Little Big Cup’s staff by name. “Cricket, who does the cakes, does an incredible chocolate lava cake, Italian Cream Cake and an amazing berry cake.”

He’s referring to Cricket Frederick, Little Big Cup’s head waitress and maker of delicious desserts. With great pride, Frederick tells patrons that she’s been a part of the Little Big Cup since Day One. She shares her admiration for Robin and Maharaj — from the food they serve, the Friday and Saturday evening surf and turf buffet and the Sunday brunch.

If you’re wondering what’s on the Sunday brunch menu. Just ask, Frederick. She rattles off the 19+ items in what seems like a single breath. “Cinnamon rolls, biscuits, eggs, bacon, sausage, frittata, crème brulee French toast, grits, breakfast potatoes, fruits, white gravy, pork stew, pork roast, pork ribs, jambalaya, baked beans, sweet potatoes and boudin – plus, we have live music,” she says with a speed once reserved for kids reciting “two-all-

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beef-patties-special-sauce-lettuce-cheesepickles-onions-on-a-sesame-seed-bun.”

However, Frederick is not alone in her high regard for what’s happening in Arnaudville, and at the Little Big Cup, Bourque shares her enthusiasm. “I like the place and its food and the people who run it and their vision for changing a community.

It has a country sophistication that is unparalleled. It’s different than anywhere I’ve ever been to.”

Bourque says he understands the great popularity of the Little Big Cup’s Sunday brunch and buffet, but he prefers eating there during quieter moments.

“I’ve been for the Sunday brunch and the Friday/Saturday night surf and turf, but for me there’s almost too much,”says. “We always walk the line and examine the buffet, but I go for lighter fare than that. Sanjay, Kevin and the chef do incredible work for the buffet and on the menu.”

On Friday and nights, the surf-n-turf menu includes an amazing array of dishes – including Gulf fried shrimp, pork shanks, broiled catch of the day served over crab rice, seafood stuffed mushrooms and seafood pasta, Cajun-style catfish courtbouillon, praline chicken, oven-roasted blackened prime rib and a beautiful salad bar. The buffet doesn’t look like a typical buffet. It is displayed with great style, and the color and variety of food boggles the mind.

Pujo Street Café 901 Ryan St. Lake Charles (337) 439-2054 As Louisiana’s Poet Laureate, Bourque traveled the state from north to south and from east to west. In Lake Charles, he discovered the Pujo Street Café.

“Whenever I’m in Lake Charles, I always make it a point to eat at Pujo Street Café,” he says.“The quality of the food, combined with their well-trained wait staff makes a difference.”

Pujo Street Café’s tilapia Puttanesca is a local favorite. It is a grilled tilapia filet, topped with a traditional Puttanesca sauce, served over angel hair pasta.

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Another popular pasta dish is the chipotle pepper linguine. It’s a spicy chipotle cream sauce served over linguini with the choice of chicken, crawfish, shrimp or grilled vegetables.

The chicken Mykonos is another popular choice at the Pujo Street Café.

Made of fresh spinach, feta, Parmesan and panko, stuffed inside a juicy chicken breast and then baked and topped with a feta-cream sauce.

“My leaning is toward seafood, but I’ve never had a dish at the Pujo Street Cafe that I didn’t thoroughly enjoy. I particularly like the pasta dishes, and I have to go back to the crab cakes. They are incredible there.”

Tsunami 412 Jefferson St. Lafayette (337) 234-3474 Another of Bourque’s Lafayette favorites is Tsunami.

“I think it’s partly because it’s one of the classiest restaurants around,” he observes.

“The food is always superb and artfully presently.”

Tsunami’s history of great food and service has created a legacy of upping the region’s restaurant game – a rising tide lifts all boats.

From their bento boxes to the vast variety of rolls – including the legendary John Breaux roll (spicy crawfish and avocado) or the Don Tuan (tuna, crunchy shrimp, cucumber, topped with snow crab, avocado, graham cracker, Kazan and Sriracha sauce), Tsunami serves up delicious lunches and dinners.

“They train their wait staff in a way that the experience is always pleasant,” Bourque says. “I think that’s really important in a restaurant that you don’t feel harassed or overly taken care of. Plus, Tsunami’s presentation and the quality of their food is something special, not to mention the freshness of the food and its varied flavors.” ap

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soirée

Tops of Acadiana Party Readers and honorees gather at the Acadiana Center for the Arts.

On October 16, Acadiana Profile held its inaugural Tops of Acadiana party at the Acadiana Center for the Arts in downtown Lafayette. In the June/July issue, readers were asked to fill out a survey on their favorite people, places and things in Acadiana. The winners: CJ and Debbie Ray; Dave Baker; Marcelle Fontenot; KATC television station; Festival International; Holly Goetting, Charley G’s; All Seasons; Roddie Romero & the Hub City All-Stars; Indulge; NuNu’s; Olde Tyme Grocery; 66

CC’s Coffee; Corner Bar; Chris Callier of LaFonda; Canebrake by Parish Brewing; the Pond at Villas of Highland Plantation and Elfrid Payton. The party also served to honor this year’s best chefs, selected by food journalist Chere Coen: William Foltz of L’Auberge Casino Resort in Lake Charles, Zee Baloch of Hot Food Express, Scott McCue, of Cypress Bayou, David Sorrells of Restaurant Calla and Minh Le of Spahr’s.

Best new restaurants, also chosen by Coen, were given awards: Botsky’s; Steve ‘n’ Pats

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Bon Temp Grill; Parrie’s Louisiana Grill and Rusted Rooster.

Guests and honorees were treated to dinner, drinks and desserts, thanks to Glazer’s, Crescent Crown, Chef Bobby and Dot Catering, Indulge, Jolie’s, River Oaks Catering & Event Center, iMonelli, Cafe JoJo’s, Social Southern Table & Bar, Charley G’s, Nothing Bundt Cakes.

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1. Renaissance Publishing CEO Todd Matherne and Mayor of Lafayette, Joey Durel 2. Louise Ganucheau and Gail Dehart 3. Dave Baker 4. Tucker Sappington 5. Roddie Romero (second from left) and friends 6. Holly Goetting 7. Chef William Foltz and Patty Foltz 8. Maurianna Robichaux, Don Holbert, April Courville 9. Lori and Richard Hurst

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visiter

Around Acadiana: Gatherings, carnivals and activities around Acadiana.

Compiled by judi russell

DECEMBER 1-31. Christmas on the Cajun Coast. Throughout St. Mary’s Parish. (985) 395-4905.

1- 31. Shadows Merry Making Season. Shadowson-the-Teche, New Iberia. (337) 369-6446.

1-31. Victorian Christmas at the Joseph Jefferson Home & Rip Van Winkle Gardens. Rip Van Winkle Gardens, New Iberia. (337) 359-8525.

1-31. Christmas in Old Opelousas. Various, including Opelousas Historic District. (800) 424-5442.

1-23. Noel Acadien Au Village. Acadian Village, Lafayette. (337) 981-2364.

3. Carencro Country Christmas. Various locations, Carencro. carencro.org/newsevents.

3. Christmas in Scott. St. Aubin Park, Scott.

(337) 269-5155.

5. Annual Lighting of Le Vieux Village. Opelousas.

(337) 424-5442.

5. Festival of Light. Oil Center, Lafayette.

(337) 232-1267.

5-20. Christmas at the Alexandre Mouton House.

1122 Layafette St., Lafayette. (337) 234-2208.

6. Jennings Christmas Festival & Gumbo Cook-off.

Louisiana Oil & Gas Park, Jennings. (337) 821-5532.

6. Le Feu & L’eau (Fire & Water) Festival. NUNU Arts & Culture Collective, Arnaudville.

(337) 523-5832.

6. Christmas in the Park. Downtown Gueydan.

(337) 536-6140.

14. Magic on Main and Gingerbread Tea. 320 E. Main St., New Iberia. (337) 369-6446.

6. Christmas Parade & Lamp-lighting Ceremony.

Jackson Street, Franklin. (337) 828-6345.

14. Delcambre Christmas on the Bayou. Main Street, Delcambre. (337) 519-2541.

6. St. Lucy Festival of Light & Christmas Parade.

St. Martin de Tours Church Square, St. Martinville.

(337) 394-2233.

14. Opelousas Children’s Parade. St. Landry Catholic Church, Opelousas. (337) 948-2589.

6. Battle of the Paddles Gumbo Cook Off. 409 E. Main St., Delcambre. (337) 519-4362.

7. Light up the Lake Christmas Celebration. Lake Charles Civic Center, Lake Charles. (337) 491-9159.

7. Pearl Harbor Day Memorial. 102 W. Main St., New Iberia. (337) 344-9397.

11. Downtown Opelousas Children’s Christmas Parade. Downtown Opelousas. (800) 424-5442.

13. Delcambre Boat Parade. Delcambre Shrimp Docks, Delcambre. (337) 658 2422.

13. Yuletide on the Bayou. Bouligny Place, New Iberia. (337) 369-2330.

13. Sounds of Christmas. Strand Theatre, Jennings.

(337) 821.5509.

13. New Iberia Christmas Parade. Main Street, New Iberia. (337) 365-1428.

13. 2nd Saturday Artwalk. Downtown, Lafayette.

(337) 291-5566.

14. Lessons & Carols. 914 St. John St., Lafayette.

(337) 519-2541.

31. New Year’s Noon. Children’s Museum of Acadiana, Lafayette. (337) 232-8500.

JANUARY 10. 2nd Saturday Artwalk. Downtown, Lafayette.

(337) 291-5566.

15. A Night at the Museum. Bayou Teche Museum, New Iberia. (337) 606-5977.

19. Martin Luther King Jr. Day Celebration. West End Park, New Iberia. (337) 369-2395.

21-25. 10th Cinema on the Bayou Film Festival.

Acadiana Center for the Arts, LITE, Pack & Paddle, Lafayette Parish Library, Lafayette. (337) 235-7845.

24. Fasching Karnival & Parade. 520 Broadway, Minden. (318) 371-4258.

31. 9th Annual Gumbo Cook Off. Frank’s Downtown & Pride Doran Law Firm, Lafayette. (337) 658-1108. ap

14. Opelousas Children’s Parade. St. Landry Catholic Church, Opelousas. (337) 948-2589.

don’t see your event? go to acadianaprofile.com to submit.

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en français, s’il vous plaît

Kirby Jambon, du bayou à la Seine Par David Cheramie Lorsque James Domengeaux a convaincu la législature de former le CODOFIL, un de ses rêves était qu’un jour un Louisianais soit nommé à un des quarante fauteuils de la très prestigieuse Académie française au bord de la Seine à Paris. Cette institution, créée en 1634 par le Cardinal Richelieu sous l’égide du roi Louis XIII, a comme mission « de normaliser et de perfectionner la langue française ». En principe, ses membres, surnommés les Immortels, sont représentatifs de ceux et celles qui manient le français avec le plus d’habilité et d’élégance. Ils ne sont pas uniquement des écrivains célèbres, comme Corneille, Chateaubriand, Hugo ou plus récemment l’ancienne professeur de français à LSU, Assia Djebar. Ils sont aussi des historiens comme Georges Duby, des scientifiques comme Jacques Cousteau ou des politiciens comme Valéry Giscard d’Estaing. Certains se rappelleront de ce président de la République française quand il est venu prononcer un discours dans le Colisée Blackham en 1976. Même s’ils étaient d’origine différente, comme Marguerite Yourcenar née en Belgique, 72

François Chang né en Chine ou Hector Bianciotti né en Argentine, ils avaient tous la nationalité française et ils définissaient, plus ou moins, certaines normes de la langue. Tout ça a changé récemment avec deux événements majeurs.

D’abord, l’écrivain québécois d’origine haïtienne Dany Laferrière a été nommé, ironiquement peut-être, au fauteuil numéro 2, le même tenu jadis par Alexandre Dumas, fils. La grand-mère de Dumas était esclave à Saint-Domingue. Dany n’est pas le premier noir à siéger à l’Académie. Cet honneur appartient au grand poète et homme politique sénégalais Léopold Sédar Senghor.

Ce qui est nouveau, c’est que Laferrière a la double nationalité comme Senghor et d’autres, mais celle de la France n’en est pas une. Une institution française, fondée pour rassembler la littérature, les lois et l’identité du pays autour d’une seule langue, a pour la première fois en 380 ans admis dans son sein un étranger. L’Académie a enfin admis formellement que la langue française appartient à d’autres nationalités.

Enfin, le plus important pour nous et ce qui s’approche le plus au rêve

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de Domengeaux, est qu’un écrivain francophone de Louisiane a été reconnu par l’auguste Académie. Kirby Jambon, professeur d’immersion française à Prairie Elementary à Lafayette a reçu le Prix Henri de Régnier au soutien de la création littéraire. Originaire du Bayou Lafourche, Kirby écrit dans un français de chez nous pour peinturer la vie de chez nous. Voici un petit extrait : « dis-moi pas qu’tu veux pas que j’chante/mont’e-moi pas qu’tu veux pas j’danse/y’a longtemps que j’chante/ même plus longtemps que j’danse/…/on chante et on danse comme on s’rappelle/ avec tout’d’not’e musique, la vie est belle ».

L’Académicien Marc Fumaroli a lu ses lignes de son deuxième recueil, Petites Communions, dans un avion de retour à Paris. Peu de temps après, il a contacté le consulat de France à la Nouvelle-Orléans pour qu’il transmette son désir d’honorer un poète qui écrit dans un français qui avait quitté la France depuis bien longtemps.

Les Français qui sont venus coloniser l’Amérique du nord et qui sont devenus les Acadiens sont originaires de la région du Poitou. Même si la colonie de l’Acadie a été créée en 1604, les 300 premiers colons permanents sont arrivés à la Hève en juillet 1632 sous la commande d’Isaac de Razilly. Quant au pays qui est devenu le Québec, l’histoire enregistre les noms de Louis Hébert et de Marie Rollet comme les premiers colons, arrivés tous les deux avec leurs trois enfants en 1617. Je donne ces détails historiques pour souligner le fait que le français est arrivé en Amérique du Nord avant que l’Académie ne commence à décider ce qui est du bon français et ce qui ne l’est pas.

On n’a toujours pas de Louisianais à l’Académie, mais on frappe à la porte. En plus de Laferrière et Djebar, j’ai eu la plaisir de faire la connaissance de deux autres académiciens lorsqu’ils étaient en visite au Bâton Rouge : Xavier Darcos, ancien ministre de l’éducation nationale et René Girard, le philosophe. L’Académie est consciente que la francophonie en Louisiane est vivante et vivace. Et que son français est normal et que la poésie de Kirby Jambon est parfaite. ap

for an english translation , visit www . acadianaprofile . com .

photo by travis gauthier