Acadiana Profile October-November 2012

Top Seafood Chef: Kevin Templet of Flanagan’s and Fremin’s in Thibodaux

October/November 2012

$4.95

www.acadianaprofile.com

In Every Issue 4 Free-lancing

table des matières

Leadership in the 21st Century by trent angers

6 Nouvelles des Villes News Briefs From Around Acadiana by william kalec

10 De la Cuisine A Little Slice of Heaven The cooler weather of fall and all of the special occasions of the holiday season mean that right now it’s high time for pie time! by marcelle bienvenu

16 Les Artistes Face to Face Lafayette portrait artist Mary Morvant brings out the personalities of her subjects one brush stroke at a time. by william kalec

22 La Maison Thoroughly Modern and Chic Upon discovering where she wanted to live, Gretchen Kaltenbach proceeded to embellish the interior with a tasteful updated look that mirrored her personal style. by betty tujague

50 Personnes d’Acadiana

44 10

16

The Next Step Last year, Cajuns quarterback Blaine Gautier took ULL football where it’s never gone before. Now he wants to go further. by william kalec

54 Sur le Menu Playing Favorites Personal picks for top dishes and cravings from around Acadiana by jan risher

68 Visiter The Best Things to See and Do in Cajun Country

72 En Français, S’il Vous Plaît Le Réseau Social Original by david cheramie

Features 31 Best in the Kitchen An ongoing survey by categories by cheré coen

38 Where the Streams Meet Arnaudville’s international art scene by jacqueline cochran

44 Short Trips From Acadiana Off the beaten path in the Big Easy by lee cutrone

2

october/november 2012 | www.acadianaprofile.com

October/November 2012 Vol. 31 No. 5 Executive Editor Trent Angers Managing Editor Eve Kidd Crawford Art Director Jennifer Hronek Associate Editors Sarah Ravits, Haley Adams Intern Taylor Burley Sales Manager Rebecca Taylor (337) 298-4424 • Rebecca@acadianaprofile.com Sales Assistant Erin Maher Distribution/Newsstand Manager Christian Coombs Executive Assistant Kristi Ferrante Production/Web Manager Staci McCarty Production Designer Sarah George Subscriptions Amanda Mele Chief Executive Officer Todd Matherne President Alan Campell Executive Vice President/Editor in Chief Errol Laborde

Renaissance Publishing LLC 110 Veterans Blvd., Suite 123, Metairie, LA 70005 (504) 828-1380 • (877) 221-3512 100 Asma Blvd., Suite 365, Lafayette, LA 70508 (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 100 Asma Blvd., Suite 365 Lafayette, LA 70508 (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 2012 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 selfaddressed 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 | october/november 2012

3

freelancing

by trent angers

Lt. Gen. Russel Honoré (U.S. Army, retired) has a new book out that is sure to raise some eyebrows as it addresses ways to make this world a better place in which to live – at home and abroad.

Now the book, titled Leadership in the New Normal (Acadian House, $16.95), may not sound like a book on social conscience and responsibility. But sprinkled among the practical lessons on how to be an effective leader are observations on topics such as the immeasurable value of good parenting and the virtue of helping poorer countries develop at a quicker pace.

Leadership in the 21st Century ways. He thinks of “giving back” as an You’ll remember Gen. Honoré as the essential part of patriotism. So, nowadays three-star general who burst upon the he is an active public speaker, business national scene when New Orleans was in consultant, senior scientist for the Gallup dire straits following Hurricane Katrina.

He was the commander of Joint Task Force Organization and CNN contributor on topics related to disaster preparedness.

Katrina and was in charge of the mas Having been an Army commander of sive search-and-rescue mission and the missions on five continents, not surprisrestoration of order in New Orleans and ingly he makes some bold and insightful the Mississippi Gulf Coast following the statements that will cause reasonable peoterrible storm. ple to sit up and take notice. He predicts, And in the course of doing his job there, as others have, that the next wars will be he showed the world what authentic leadfought over water, not oil. He points out ership looks like. that a society that essentially predestines Gen. Honoré is an Acadiana native, havsome of its children to a life in prison – via ing grown up on a farm in Pointe Coupee the “Cradle-to-Prison Pipeline” – is a sick Parish with 11 siblings. He now lives in society that needs to examine its collecBaton Rouge with his wife, Beverly. He spent 37 years in the service of our country, and he continues questions or comments about this column can to serve in a number of other 4

october/november 2012 | www.acadianaprofile.com

tive social conscience and get to work immediately to address this American tragedy. He praises the Children’s Defense Fund, or CDF, for the leadership role it has taken toward curbing this stunning reality of life in the U.S. CDF, by the way, isn’t only bemoaning the awful fate that has befallen so many AfricanAmerican and Hispanic children.

They’re doing something about it: Some 90,000 of our children in at least 25 states have benefitted from summer CDF Freedom Schools, which involve reading and community service enrichment activities.

On the global front, Gen. Honoré advocates making more of an effort to help turn “have-nots” into “haves” – a subject that seems to be close to his heart – not only locally but also nationally and internationally. He suggests that such a movement would be good for national security: “People who can feed their families and feel like they’re getting somewhere in life are less dangerous people.”

In a special chapter on the importance of leadership at home, he writes: “A family is a team, and teams need leaders” – that is, parents who are devoted to parenting and teaching their children.

Readers will get a good idea of the wisdom and richness of the book when they read on the dust jacket a telling comment – a complimentary blurb – offered by the CEO of the Gallup Organization, Jim Clifton: “I had forgotten how much more famous retired generals know about the future of civilization than diplomats, academics and politicians.” ap Signed copies of the book, Leadership in the New Normal, can be obtained online at www.acadianhouse.com. be addressed to tcangers @ cox . net .

www.acadianaprofile.com | october/november 2012

5

nouvelles des villes

by William Kalec

Bayou Teche Beer Takes Silver ARNAUDVILLE –“Cheers” are definitely in order for the family-operated Bayou Teche Brewery.

The Knott brothers – Karlos, Byron and Dorsey – scored a silver medal at the 2012 World Beer Championships for their seasonal Courir de Mardi Gras Ale. The competition, held by the Beverage Testing Institute, is open to commercial beerbrewers worldwide. Beers are judged on a 100-point scale and are evaluated by professional judges in a tasting room designed to minimize distractions. Additionally the judges taste the beers blind – aware only of the category of beer, not the brand.

The Courir de Mardi Gras Ale scored 87 out of 100. “[When we] got the news, we opened a few celebratory bottles from the last six-pack of Courir that we had set aside for a special occasion,” brewmaster Karlos says. “There were so many outstanding and famous beers in this year’s competition; we are just elated.”

According to the judges’ notes, “The ale is bright clear gold and has aromas of bright buttered raisin toast with a crisp medium body and a nice peppery frisée and radicchiolike hop finish.” The judges

6

World Beer Cup awards

also noted that it was a very pleasant take on the style.

Bayou Teche Brewing released Courir de Mardi Gras in collaboration with Valcour Records. Their CD, The Best of Valcour Records Volume I, was designed to accompany the brewery’s seasonal Mardi Gras Beer, and free downloads from the CD were included in every sixpack. Courir de Mardi Gras is released in limited edition batches and will be available again just before 2013 Mardi Gras throughout Louisiana, Mississippi, Alabama, Florida and Georgia.

oil giant BP as part of a Gulf Coast seafood promotion.

In addition to lending his culinary expertise to a menu that included such dishes as alligator gumbo, shrimp pasta and sautéed flounder, Folse’s food company in Donaldsonville chipped in by shipping seafood staples such as shrimp and crabs to London.

Folse is the eponym of the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux and one of the most recognized and well-respected authorities

on Cajun and Creole cooking.

He’s been named the Louisiana Restaurateur of the Year (1987) and the National Chef of the Year (1990) and was inducted into the Louisiana Chef’s Hall of Fame in 1999.

Evangeline Downs Changes Hands OPELOUSAS – Pending approval from the Louisiana Racing Commission, Boyd Gaming will operate Evangeline Downs for the 2013 racing season after purchasing the racetrack’s parent

Evangeline Downs

Folse Cooks Up Cajun Specialties for Olympians DONALDSONVILLE – Worldfamous chef John Folse knows that you can’t go for the gold on an empty stomach.

Thankfully hunger wasn’t an issue for U.S. Summer Olympians competing in the 2012 games in London since the Donaldsonville native was one of eight Gulf Coastregion chefs flown abroad to cook for athletes, their families and other visitors.

Folse’s trip was sponsored by

october/november 2012 | www.acadianaprofile.com

beer photo ©2012 jason e. kaplan, horse photo courtesy www.evangelinedowns.com

nouvelles des villes

company for more than $1 billion in the summer of 2012.

The Las Vegas-based Boyd, which already owns Delta Downs in Vinton (the only other Acadiana thoroughbred racetrack), acquired five properties from Peninsula Gaming LLC, adding to its list of 17 gaming sites.

Peninsula has been the sole owner of the track since its move from Carencro to Opelousas in the 2000s.

Featuring a racing schedule that runs through the spring and summer months, Evangeline Downs has been a place for famous Cajun jockeys to cut their teeth in the early riding stages. Kentucky Derby winners Calvin Borel, Eddie Delahoussaye and Kent Desormeaux all posted

mounts at Evangeline Downs during the formative days of their careers.

New Books Lauds Acadian Grit and Spirit LAFAYETTE – Written by former Times-Picayune editor/ reporter Ron Thibodeaux and published by UL Press, Hell or High Water is the story of how Cajun fortitude and a cando attitude uplifted coastal communities after hurricanes Rita and Ike touched shore in 2005 and 2008, respectively.

Thibodeaux takes readers to long-forgotten places such as Cameron Parish, which was leveled by Hurricane Rita but did not receive the media attention of New Orleans’ postKatrina plight. Thibodeaux writes of how members photo courtesy UL press

8

october/november 2012 | www.acadianaprofile.com

within this predominantly Cajun population did what their Acadian forebears had done for centuries before them: adapt, survive and thrive in hostile environments.

Their resiliency is indicative of the history of the Cajun people in Louisiana, going back to their Acadian roots.

The book details how these towns turned adversity into triumph, with each area’s story brought to life by a rich history and compelling, interwoven accounts of contemporary storm experiences from the hardy people of the Louisiana bayous.

The 212-page book can be purchased at www.ulpress. org or at major retailers such as Barnes & Noble and Amazon.com.

The Official Boudin Capital?

SCOTT – After some controversy and political maneuvering, the Louisiana Legislature named Scott the Boudin Capital of the World.

The measure passed 60-18 in the House and 38-1 in the Senate.

To celebrating its newfound scrumptious status, Scott city officials leased billboard space along Interstate 10 and organized a six-stop boudin stroll for tourists. The must-eat locations are: The Best Stop, Romero’s, Mike’s Country Corner, Early’s Supermarket, Billy’s Boudin and Cracklin and Don’s Specialty Meats.

City officials also claim no other community in Louisiana produces more

boudin than Scott’s 1.3 million pounds per year.

In the summer of 2012, the Wall Street Journal printed a feature story about the boudin feud cooking in Acadiana,

noting that Broussard was also given the title Boudin Capital of the World in the 1970s while Jennings claims it’s the Boudin Capital of the Universe. ap

Boudin balls from Mike’s Country Corner

terri fensel photograph

www.acadianaprofile.com | october/november 2012

9

de la cuisine

A Little Slice of Heaven

eugenia uhl photograph

The cooler weather of fall and all of the special occasions of the holiday season mean that right now it’s high time for pie time! By Marcelle Bienvenu For the longest time, I’ve relied on Mrs. Smith whenever I needed a pie. I would have liked to pass them off as my own, but I can never figure out how to pry the pie out of the foil pie tin and slip it into one of my pie plates.

My late mother-in-law could make several pies in a day without missing a beat. Her son, my husband, is also a whiz at baking pies, from sweet to savory ones. Although he can make a darn good pie crust, he often chooses to use the pre-made crusts that he finds in the refrigerated (not the frozen) section at the supermarket. I’ve teased him on occasion, but he always has the comeback about my using “jarred” roux in a pinch.

When cooler weather sets in, I get an “envie” (a yen) for pecan pies so that I can use the peeled pecans I have stashed in the freezer. I also have a penchant for apple pies in the fall. The aroma of the apples tinged with cinnamon baking in the oven sets the mood for the approaching holidays. And in fact, for the past few years, my husband and I have blocked out a day or two prior to Thanksgiving to make several pies to bring along to various family gatherings.

I’m always looking for recipes for using those beautiful fresh cranberries that appear in the supermarket during the holidays, and this tart is one that I always offer for Thanksgiving.

Cranberry Crumb Tart 1 1/2 cups all-purpose flour 2 1/2 to 3 cups sugar, divided 1 1/2 sticks cold unsalted butter, cut into 1-inch cubes 1/2 teaspoon salt 6 cups fresh cranberries, rinsed, drained and picked over (about two 12-ounce bags) Pre-baked tart shell (recipe follows) Preheat the oven to 375 degrees. In a large bowl, combine the flour and 1 3/4 cups of the sugar. Cut in the butter until the mixture resembles coarse meal.

Continue cutting until the mixture forms nickel-size clumps that crumble easily.

In a medium-size bowl, combine the remaining 3/4 cup sugar (or more if you want it sweeter) with the salt. Add the cranberries, and toss to coat well.

Spoon the cranberries into the prebaked tart shell, mounding them slightly in the center. Using your fingers, lightly squeeze pieces of the crumb topping and drop them gently over the berries.

Do not press the topping into the fruit.

Bake until the topping is goldenbrown and the fruit is bubbling around the edges, about 40 minutes. Remove from the oven, and let cool on a rack.

Unmold the tart, and place on a serving platter. Serve at room temperature.

Serves 10.

Pre-baked Tart Shell 1 cup plus 2 tablespoons all-purpose flour 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 1/2 teaspoons sugar 1/8 teaspoon salt 1/4 cup ice-cold water Place the flour in a medium-size bowl. Cut in the butter until the mixture resembles coarse meal. In a small bowl, dissolve the sugar and salt in the water. Sprinkle over the flour mixture, tossing together until the dough begins to mass together.

Turn the dough out onto a floured surface, and form it into a ball. Flatten the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough into a large round, 1/8 to 1/4 inch thick. Trim to a 13-inch circle. Dust the dough lightly with flour, and fold into quarters. Place it with the point in the center in a 9 1/2- to 10-inch tart pan about 1 inch deep with a removable bottom. Open up the pastry, and fit it into the pan, folding in the excess to reinforce the sides. Press the pastry against the fluted sides of the pan, and trim off any excess dough. Cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

Preheat the oven to 425 degrees.

Line the pastry with foil, and fill with pie weights or dried beans. Bake until the pastry is almost dry, 20 to 25 minutes.

Remove the foil and weights; prick the bottom and sides all over with a fork; and continue to bake until the crust is golden-brown, 5 to 8 minutes.

www.acadianaprofile.com | october/november 2012

11

de la cuisine

If you’re looking for a very easy pecan pie recipe, this is it.

A niece always asks for the pumpkinand-peanut butter pie I made for her a few years ago when she and her husband moved into their new home. If the weather is warm (as you know, Thanksgiving does not always bring us cold weather in the Deep South), the pie can be served with vanilla ice cream for a real treat.

Pumpkin-Peanut Butter Pie Crust: 2 1/2 cups all-purpose flour 1/4 teaspoon salt 1 1/4 sticks well-chilled butter, cut into chips 5 tablespoons well-chilled solid vegetable shortening, cut into chips 6 tablespoons (about) ice-cold water Filling: 1 16-ounce can solid pack pumpkin 3/4 cup firmly packed light brown sugar 1/2 cup creamy peanut butter 3 large eggs 1 1/4 cups half-and-half 1/4 cup Southern Comfort whiskey 2 teaspoons pure vanilla extract 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 egg yolk, beaten with 2 teaspoons heavy cream for the glaze

For the crust, mix the flour and the salt in a food processor. Cut in the butter and shortening, pulsing two to three times until the mixture resembles coarse meal.

With the machine running, blend in the water, one tablespoon at a time, until the dough just starts to come together.

Turn the dough out onto a lightly floured surface. Gather it together, and then cut off about one-fourth of the dough for making decorative leaves, flatten it into a disk, wrap it in plastic, and chill. Form the remaining dough into a ball, and slightly flatten it, wrap it in plastic wrap, and chill for at least 30 minutes.

Roll the large piece of dough into a 1/8-inch-thick round. Transfer the dough to a 10-inch glass pie dish, leaving about 1/2 inch of overhang. Crimp the edges to form a high decorative border. Cover lightly, and chill for at least 30 minutes.

12

october/november 2012 | www.acadianaprofile.com

Mama’s Pecan Pie 3 eggs, lightly beaten 1/2 cup sugar 1 rounded tablespoon all-purpose flour 1/2 cup dark corn syrup 1 teaspoon vanilla extract 1 cup pecans (halved or coarsely chopped) 1 unbaked 9-inch pie shell

Preheat the oven to 350 degrees.

Put the eggs in a mixing bowl. In a separate bowl, mix the sugar and flour together, and stir to blend. Add the sugar mixture to the eggs. Add the corn syrup, vanilla and pecans.

Fold into the mixture. Pour into the pie shell, and bake until the filling sets, about 45 minutes. Remove the pie from the oven, and cool for a few minutes before slicing to serve.

Serves 6.

eugenia uhl photograph

www.acadianaprofile.com | october/november 2012

13

de la cuisine

The remaining small piece of dough can be rolled out on a floured surface and then cut out into leaf shapes and put on a small baking sheet. Refrigerate.

For the filling, mix the pumpkin, sugar and peanut butter in a large bowl. Blend in the eggs, one at a time. Stir in the half-and-half, Southern Comfort, vanilla, nutmeg and salt.

Position the oven rack in the lower third of the oven, and preheat to 425 degrees.

Pour the filling into the prepared pie shell. Bake for 20 minutes. Reduce the temperature to 350 degrees, and bake until the filling is set, about 50 minutes.

Remove from the oven, and transfer to a rack. Brush the glaze over the leaves, and bake until puffed and golden-brown, about 6 minutes. Transfer the leaves to a rack. Cool the pie and the pastry leaves completely. (The pie will fall slightly in the center as it cools.) Arrange the pastry leaves atop the pie, and then slice, top with ice cream if you wish, and serve.

Serves 8.

14

october/november 2012 | www.acadianaprofile.com

This apple pie recipe is one that an aunt gave me about 20 years ago, and I’ve relied on it ever since.

Old-Fashioned Apple Pie Pastry: 1 3/4 cups all-purpose flour 3 tablespoons sugar Pinch of salt 1/3 cup vegetable shortening, cut into chips 6 tablespoons cold unsalted butter, cut into chips 3 to 4 tablespoons ice-cold water Filling: 3 pounds tart apples, peeled, cored and cut into 1/2-inch slices 1/2 cup sugar 1 tablespoon fresh lemon juice 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup heavy cream To make the crust, place the flour, sugar and salt in a food processor fitted with a steel blade. Add the shortening

and butter, and process until the mixture resembles coarse meal. With the machine running, add enough of the water through the feed tube for the dough to gather into a ball. Wrap the dough in plastic wrap, and refrigerate for 1 hour.

To make the filling, toss the apples, sugar, lemon juice, cinnamon, nutmeg and cream together.

Preheat the oven to 450 degrees.

Divide the dough in half. Roll out one piece to an 11-inch circle on a lightly floured surface. Line a 9-inch pie plate with the dough, leaving the edge untrimmed.

Spoon the apple filling into the pie shell.

Roll out the remaining dough into another 11-inch circle. Carefully place over the top of the pie. Trim and crimp the edges. Any excess dough can be used for decorating the top of the pie if you wish.

Cut four steam vents in the top of the pie.

Bake for 20 minutes. Reduce the heat to 375 degrees, and bake for 40 minutes more. Serve warm or at room temperature. Serves 8. ap

www.acadianaprofile.com | october/november 2012

15

les artistes

Face to Face Lafayette portrait artist Mary Morvant brings out the personalities of her subjects one brush stroke at a time.

BY WILLIAM KALEC

Adrift in voluntary silence and seclusion, Mary Morvant doesn’t rush her approach as she attempts to artistically lasso a girl always on the go.

Next to the 6-foot unmarked canvas, a recent photograph of 19-year-old Kristen stares back at Morvant, an artist-turned-mother-turned-artist. With everything muted but her mind, Morvant thinks back: Was it really a decade ago that I painted Kristen last? My, how she’s changed. So self-motivated. So mature.

And most of all, so busy.

A college girl happily burdened with social and scholarly demands, Kristen’s wired to a generation whose thoughts are confined to 140 characters and accented by hashtags. Photos of her comings-and-goings fade farther down the page with each status update, a digital log of impermanence – and Kristen’s alibi

16

october/november 2012 | www.acadianaprofile.com

as to why she couldn’t peg down a time to pose for a photo shoot and meet with Morvant when this project was initially commissioned more than a year ago.

“Things come up,” Morvant says through a smile. “I was her age once, so I understand.”

So it’s Morvant’s job to beautifully freeze this moment in time, before all these tomorrows ahead of Kristen pile up into yesterdays.

This painting, in a way, is a pause button for Kristen’s parents.

In a scene teeming with artists who lean against the brilliance of Acadiana’s terrain and spirit like a cultural crutch, Morvant is a bit of

www.acadianaprofile.com | october/november 2012

17

les artistes

an outlier – a pure portrait painter whose lifelike renderings don’t leave much wiggle room for interpretation but nonetheless brim with feeling. Compiling a healthy catalog since fully devoting herself to her craft in 1999, Morvant’s portraits capture something a camera simply can’t – the inner essence of the subject.

“It’s personal because you’re painting a person – not a hillside or a bowl of fruit,” says Morvant, whose portraits were recently exhibited at the Zigler Art Museum in Jennings. “You wonder: ‘Are they going to like this? Can I please this client?’ Because some people are easy to please – they love everything. Others are more demanding. You have to remember: You’re painting for them more than you’re painting for yourself. My clients have all been happy, but yes, I’ve been asked to fix a brush stroke, adjust the edge of a sleeve, round the corner of his shoulder.

“Some people can paint, but they don’t paint people.”

And, as Morvant can testify, to paint people, it’s paramount to know people.

It’s not only beneficial; it’s practically essential. That’s why applying a single brush stroke without meeting with Kristen again wasn’t an option in Morvant’s opinion. There’s something to be gained, Morvant says, by spending substantial

18

time with people in a comfortable environment, encouraging their personalities to spring forth. Physical features – eyes, hair, build – are easy to pluck from a single image. But the makeup of a subject’s soul – the fabric of truly great portraits – usually only appears in person.

“Don’t get me wrong – I can paint from a photograph of a person I’ve never met before; that’s not a problem,” Morvant says. “But it’s helpful to get to know the person, get to know the personality. You see things, pick up on things, and those elements can pop off of a painting. It’s not just point-click, like a photo. It’s so much more involved.”

The daughter of an art teacher, Morvant chose to let her career take a backseat to the duties of motherhood for decades. In fact, other than doing some drawings and paintings for companies prior to the birth of her first-born, Morvant barely touched a paintbrush for years. In 1999, though, pushed by the urgings of a supportive husband and comforted in knowing her kids were old enough to take care of themselves,

october/november 2012 | www.acadianaprofile.com

Morvant re-explored her lost passion.

“But I didn’t know the first thing about how to market myself,” Morvant admits.

“I didn’t know how to get into galleries or anything.”

All she knew was her backyard neighbor, the owner of an upscale children’s clothing store. Morvant’s proposition: She’d paint a portrait of the

www.acadianaprofile.com | october/november 2012

19

les artistes

neighbor’s child. In exchange, that portrait would temporarily hang in the neighbor’s store as an advertisement of Morvant’s painting services. Oh, it’d be great, Morvant added, if the neighbor left a stack of her business cards by the register.

The neighbor thought about it for a brief period of time and then agreed.

Armed with confidence and easily able to shake off the artistic dust after such a long layoff from portrait-painting, Morvant received calls from prospective clients within days of her work finding a spot on the shop wall.

“I went into it saying, ‘Hey, we’ll see what happens,’” Morvant says. “Well, what happened was a stream of steady work.

It never snowballed, which I preferred. I never wanted it to overrun my life or time because the process to paint one portrait is so involved.”

Once Morvant completes construction of the blank canvas, she tends to spend substantial time in quiet reflection and intense observation (whether it be of a photo or live subject who’s chosen to

model) before lightly marking a grid in pencil. Proportion is vital in portraitpainting, Morvant says. The slightest miscalculation spoils the realism.

From there, Morvant lays down an “under painting,” usually in a transparent oxide brown. Using a large brush to start and a fine brush to finish, Morvant is tangled in a “constant dance to get the darks dark enough and the lights light enough.” Upon completion of this step, which Morvant calls “drawing with a paintbrush,” the portrait subject’s features are vaguely defined.

Finally, Morvant applies layers of colors; more realistic portraits require more layers.

“But it’s not just the steps, not just the mechanical process,” Morvant says. “It does help if you feel like painting.”

Asked to expand upon that concept, Morvant takes a second before offering: “Oh, wow. A lot of people would use the word ‘inspired,’ but that’s kind of too easy. I feel like painting when I look at the photographs from the shoot, and you get excited about what is about to begin. And

you think back to talking to the subject, and you recall how interesting they were.

Maybe you think of pulling off a different angle or a different look. … Of course, that is if the family is OK with that.

“I need to be alone,” Morvant continues.

“Everyone needs to be cleared out of the house. I’ll look around: ‘OK, Everybody is at work, now I can go to work.’”

Heightening Morvant’s profile is her association with Portraits Inc., an art broker providing exclusive representation to the world’s best portrait painters since 1942. Prospective artists wishing to join Portraits Inc.’s roster must submit a portfolio of their work. In 2010, Morvant’s portfolio passed the test – the only one Portraits Inc. deemed worthy that year.

“It’s quite an honor when you look and see that this agency represents some of the finest portrait artists in the country,” Morvant says. “It’s humbling when you go to one of their seminars and they have work displayed from the other portrait artists they represent. I look, and I go, ‘Wow, there’s some talent in this country.’” ap

www.acadianaprofile.com | october/november 2012

21

la maison

22

october/november 2012 | www.acadianaprofile.com

Thoroughly Modern and Chic Upon discovering where she wanted to live, Gretchen Kaltenbach proceeded to embellish the interior with a tasteful updated look that mirrored her personal style.

By Betty Tujague | Photographed by craig macaluso Housing developments have evolved from street upon street of one-sizefits-all homes to a village concept where a diversity of residential offerings can accommodate all types of choices. Amenities such as walking trails, clubhouses, landscaped grounds, lakes and gated pools play their parts in attracting those seeking more to enrich their lifestyles.

Gretchen Kaltenbach happened to visit Grand Pointe in Lafayette, a model for this new trend, and knew it was where she wanted to be.

“I saw the neighborhood, which had the 2011 St. Jude Home, and fell in love with all of it,” Kaltenbach says. “Another plus was being located near the East Broussard end of Kaliste Saloom Road, which meant I would be close to my family and friends.”

Facing page: The integration of rustic finishes in the mantel and armoire allows for more visual diversity in the appeal of this contemporary living room. Gretchen Kaltenbach’s selection of unique chandeliers in each room includes this burnished bronze one embellished with wood bead chaining. Top: The backsplash of the kitchen stove is dressed in small mosaic tiles repeated from the fireplace in the living room. Staying with the lighter tones, Bianco Romano granite was selected for both the countertops and the top of the sizable island, which offers more seating with the three upholstered bar stools. A pair of pendant lighting fixtures attached to silver posts also adds luxury and style above the island. Middle: Many features in this home are a result of well-thought-out planning. The transom above the doorway can be seen again in Kaltenbach’s closet. The arch between the living room and the kitchen is inviting as well as decorative.

Choosing colors that are soft and subtle generates a feel of space along with the open floor plan. www.acadianaprofile.com | october/november 2012

23

la maison

As an experienced homeowner, having built two and renovated two, Kaltenbach initially planned on purchasing a lot. “The developer showed me several houses that were already constructed but with the interiors unfinished,” she says. “I kept returning to this one on Brightwood Street. Being able to choose my colors and cabinet designs was perfect as I had my own thoughts on this.”

Inspired by a vacation at Perdido Key near Pensacola, Fla., she selected hues of soft blues and grays for the walls and cabinetry and incorporated white in fabrics and furniture. By blending varying forms of silver metallic accessories, Kaltenbach was able to achieve the beach theme she desired.

The West Indies façade provides the perfect packaging for this interior style, remaining constant with its lengthy exterior windows dressed with Bahama shutters. Set high above these are clerestory windows, which were added to enhance a feeling of spaciousness as well as to bring the daylight deep into the room they encircle.

With 1,710 square feet of living area – including three bedrooms and two baths – another method of creating an illusion of more space in the separate areas is ceiling heights. The kitchen and living and dining rooms combine in an open floor plan with 10-foot ceilings; the living room ceiling reaches to 16 feet as it is vaulted. Bedrooms, baths and the hallway are consistent at 9 feet.

“My previous homes were generally bigger in size with more property, the prior one even having a swimming pool,” Kaltenbach says. “So at this point in my life as a single businessperson, I knew I wanted less house and yard but yet a high quality of custom features and furnishings.”

Top left: Kaltenbach’s bedroom is feminine in every way. Her tie-back drapes are trimmed with clear glass beads while her ornate silver chandelier also sports beads, this time in blue. Beneath is her platform bed with an upholstered headboard simply arrayed with assorted pillows. A bit of nature is infused with the lighted silver candle tree taking the place of greenery.

The white plumes next to the bed add another girlish touch. Top right: Kaltenbach poses with her

24

october/november 2012 | www.acadianaprofile.com

dachshund, Pelé, named after the famous Brazilian soccer player. Both are very happy in the home they discovered on Brightwood in Grand Pointe. Left: Kaltenbach’s bathroom features double sinks, footed cabinets and a step-down shower with a seamless glass door. Set on the tile floor is a latticed ceramic vanity stool. Bright light is provided by a mother-ofpearl seashell fixture hanging above.

www.acadianaprofile.com | october/november 2012

25

la maison

Above: Brick, wood and stucco were all used in orchestrating the exterior of the home, which the developer refers to as “Alys Beach-style.” Having a corner lot is always a plus and, in this circumstance, prompted the inclusion of a double entry for easier access to the front door from either street. The two unique window designs are both decorative and functional. Left: A 6-foot wood fence enhanced with foundation plants and color encircles the back exterior of the home. At night these bedding areas are brightly lit with spotlights on the larger plants.

Some of the more innovative inclusions are piped-in music to every room, rounded edges in all doorways and a covered outdoor space complete with a built-in fireplace with a cabinet above that opens to reveal a television.

In sync with what is current in contemporary décor, Kaltenbach repeated diagonally crossed mullions in the design for the windows set high in the living room and followed the theme through with the top cabinets of the kitchen and the dresser and end tables in the master bedroom. Being consistent throughout with this technique as well as the color scheme has a huge impact on visual effect here where room sizes are scaled down.

Art renderings also reflect the tempo, with one having a special meaning for Kaltenbach. In the hallway hangs an abstract by artist Tim Noel of Lafayette, which he describes as a “repurposed mixed-media acrylic.”

26

october/november 2012 | www.acadianaprofile.com

www.acadianaprofile.com | october/november 2012

27

la maison

Right: Entertaining or just chilling on the patio gives another dimension to Kaltenbach’s home.

Her gas-lit woodburning fireplace is a pleasant option for cooler weather while the television above is a nice option anytime.

Comfy outdoor wicker furniture beckons for casual moments.

More art pieces and decorative items were chosen by Kaltenbach as she shopped online with Z Gallerie and Currey & Co. with some Pottery Barn added in. Knowing what she was looking for made the venture exciting rather than challenging.

Upholstered custom seating was provided by Crissy

28

october/november 2012 | www.acadianaprofile.com

Greene of Elle Design & Décor LLC in Lafayette.

Being pleased with the results in her home, which the developer refers to as “Alys Beach-style,” brings much satisfaction to this homeowner. “After a day at work,” she says, “I look forward to returning to my haven, which my home has become.” ap

www.acadianaprofile.com | october/november 2012

29

30

october/november 2012 | www.acadianaprofile.com

An ongoing survey by category

By CherĂŠ Coen Photographs by Travis Gauthier

best in the kitchen www.acadianaprofile.com | october/november 2012

31

Best Farm-to-Table Chef When chef Manny Augello of Jolie’s

the advisory board of the Acadiana Food

around, give back to the community,” Augello says.

Louisiana Bistro of Lafayette was invited

Circle and purchasing 82 to 86 percent of

Augello’s specialty is charcuterie – he started the

to cook at the James Beard House in

Jolie’s produce from local farmers at the

first charcuterie program in Southwest Louisiana. He

New York this past May, he brought a

height of any season. His menu changes

uses only three ingredients in the process – “patience,

good bit of Louisiana with him.

constantly, with customers learning

meat and salt” – with no preservatives, and each result

Augello served a Louisiana Farm-to-

weekly specials from the restaurant’s

is unique, Augello says.

Table Dinner at the acclaimed Beard

e-mail newsletters and blackboards

“I want it to taste like it’s supposed to taste,” he

House, featuring authentic spring and

posted above the restaurant’s historic

says. “It’s a science all its own and something very

summer foods of Louisiana. Produce and

bar. Jolie’s menu changes for the two

dear to Jolie’s.”

meats included Creole tomatoes, boudin,

big seasons of fall and winter and spring

To see Augello’s Louisiana Farm-to-Table Dinner menu

cracklins, crabmeat, choupique caviar,

and summer, he explains, with some

from the James Beard House event, visit jamesbeard.

“true grits” and South Louisiana cheeses,

items preserved by pickling or made into

org/events/louisiana-farm-table-dinner-053012. For

among much more. They even smoked

sauces for later use.

more information about Jolie’s Louisiana Bistro, visit

out the kitchen while cooking with the

“We like to spread the money

jolieslouisianabistro.com.

boudin, Augello adds with a laugh.

“People were quite blown away,” he says. “We definitely brought Louisiana with us. I think they had as much fun

Manny Augello

as we did.”

Chelsie Lovell, Jolie’s general manager, found a wine named La Louisiane while touring France and incorporated it into the menu. The wine was so named because of the poor soil in which the grapes were grown; vintners related it to the struggle of the Acadians.

“It seemed like a perfect fit,” Augello says.

Augello wanted the culinary world of

Jolie’s Louisiana Bistro Lafayette

New York to not only experience the great tastes of fresh Louisiana foods but also recognize that great Louisiana cuisine exists outside of New Orleans.

“We wanted them to know we’re from Cajun Country, not New Orleans,” he says. “There’s more to Louisiana than New Orleans.

“You can feel the culture, you can feel the warmth,” Augello adds of Lafayette. “Our food culture has really exploded in the last five years.”

Augello hails from Palermo, Italy, but grew up in the United States, later attending Northwestern State University in Natchitoches. He met his ex-wife, a native of Lafayette, while at school, and she brought him to the Hub City where he began working for Jolie’s as sous-chef and charcutier. Five years later, he’s the executive chef and cooking at the Beard House; he’s also a leader in the farm-totable movement in Lafayette, sitting on

32

october/november 2012 | www.acadianaprofile.com

Best Fine Dining Chef

Arthur Durham La Truffe Sauvage Lake Charles

Chef Arthur Durham admits that serving as co-

Durham graduated with top honors from the California Culinary

owner and co-chef at La Truffe Sauvage in Lake

Academy in San Francisco, landing at the Ritz-Carlton Houston in

Charles can be challenging, causing the Corpus

1992. After only a year-and-a-half on the job, he became banquet chef.

Christi, Texas, native to wear many hats. The fine

It was in Houston that Durham met chef Mohamed Chettouh, his

dining restaurant offers elegant dishes derived from

partner in La Truffe Sauvage.

a variety of culinary influences and accented by an

“We became friends and saw that we had the same philosophy

elaborate wine list. But then there are the South

about food,” Durham says.

Louisiana residents who demand more regional fare.

They purchased the former Chez Oca in Lake Charles in 1998 and

“People ask, ‘How do you classify your food?’”

have been receiving accolades for their cuisine for 14 years.

Durham says. “It’s hard to classify because there are

Durham’s culinary origins hail from an Irish mother and a British

so many influences.”

grandmother, both of whom cooked “solid food extremely well,” he

For example, La Truffe Sauvage’s menu features

says. “To roast something properly, to cook it properly, that takes

premium fish, and that may range from Scottish salmon

special skill. That’s where my love of food comes from.”

to Gulf red snapper. A traditional pot-au-feu is created

Today, Durham hopes to incorporate more locally produced foods

with meat, but the restaurant uses seafood so it

into his cuisine. But again, he says, this can be a challenge.

resembles more of a bouillabaisse than a French stew.

“Your clientele expects something on a certain level,” he

“Is it exactly [a pot-au-feu]?” Durham asks. “No. But

explains. “You have to balance the expectations of people to what

it has that influence. The menu fluctuates. And we

the region produces.”

have a lot of fun with it.”

For information on La Truffe Sauvage, visit thewildtruffle.com. www.acadianaprofile.com | october/november 2012

33

Best Seafood Chef

Kevin Templet Flanagan’s and Fremin’s Thibodaux

Chef Kevin Templet learned how to cook like many residents of Labadieville – participating in 4-H competitions in grade school, watching his grandmother at the stove, witnessing his uncle smoking meats in the back of his grocery store. He left to study computer science in college but quickly realized his heart was back in the kitchen.

“Being from South Louisiana, cooking and eating is a big part of family and get-togethers,” Templet says.

Templet began his career at Flanagan’s restaurant in Thibodaux, honing his skills and moving up the ranks.

Today, he serves as executive chef for Flanagan’s and its sister fine dining restaurant, Fremin’s, while overseeing both restaurants.

This past May Templet came in second in the fifth annual Louisiana Seafood Cook-Off with his Zapp’s potato chip-crusted drum topped with crab and Tabasco corn relish over crawfish, bacon and asparagus risotto. The dish became an honored entrée at the two Thibodaux restaurants.

“I think it will be a great special to do again,” Templet says.

Although Templet won accolades for his seafood, his culinary tastes run the gamut. He aims to use the freshest ingredients, including wonderful seafood from producers around Thibodaux; offer good French service; be innovative; and stay ahead of trends, he says.

“Inspiration comes from everywhere,” he says. “We’re trying to stay fresh and current.”

In addition to fine dining, Fremin’s offers special events such as an intimate Chef’s Table for private dining, wine dinners with six to eight courses paired with wine, murder mystery dinners and comedy shows.

The upstairs seating can accommodate 120 for catered events, as well.

Thibodaux is only a short drive to New Orleans – “a culinary mecca,” Templet asserts – but he wants to keep people dining happily without making the drive.

“I want to put Thibodaux on the culinary map,” he says.

For information about Fremin’s and Flanagan’s, visit fremins.net.

34

october/november 2012 | www.acadianaprofile.com

Best Chef Emeritus

grandmother’s elbows for a year and then took command of the restaurant, reinventing the scene as economics changed and teaching himself haute cuisine. The result was a hit.

“My father and grandmother were great French country cooks,” he explains. “The restaurant was an oasis, fine dining in the middle of nowhere.

We were the restaurant of distinction.”

Because of its location near the Gulf, however, the restaurant was a slave to the weather. One September, Cheramie

Randy Cheramie

remembers, they suffered through four hurricane scares and two evacuations. He sold the restaurant in 2001.

And then a new window opened. Cheramie was offered an adjunct teaching job at Nicholls State University’s Chef John Folse Culinary

Nicholls State University’s Chef John Folse Culinary Institute

Institute. Working his way up through the years, he now serves as executive director, teaching his passion for cooking to the next generation.

Thibodaux

“There’s no better place to cook,” Cheramie says of South Louisiana.

“Where else is getting around a table more important than here? Nowhere. It’s

Randy Cheramie watched his father and grandmother work

an honor to cook here.

nonstop at their popular restaurant, Randolph’s, along Bayou

“I’m glad I did it; my father would

Lafourche in Golden Meadow. His father had created the business

be proud,” Cheramie continues. “If he

after returning home from World War II, continuing a long-standing

knew I’d be doing this, he’d be busting

food tradition in the Cheramie family.

at the seams.”

Bucking the trend, Cheramie headed off to college, earned degrees

Cheramie stills acts in local theater,

in theater and fine arts and landed a plum job at the Alley Theatre

doing two to three shows a year in New

in Houston where he worked for years.

Orleans. He was most recently Tevye in

In 1979, the theater was forced to close for a year and

Fiddler on the Roof for Tulane Summer

Cheramie returned to Golden Meadow to work for a radio station.

Lyric Theatre.

It was at this time that his father announced he was selling

For information on the Chef John

the restaurant. Unable to bear the idea of someone else owning

Folse Culinary Institute, visit nicholls.

Randolph’s, the younger Cheramie stayed at his father’s and

edu/culinary.

www.acadianaprofile.com | october/november 2012

35

Best Banquet Chef

Norman Nichols II Paragon Casino Resort Marksville

Chef Norman Nichols II has traveled

Harrah’s Casino in Lake Charles, opening casinos in Baton Rouge and

kitchens on major cruise lines; opening

Shreveport and serving as a consultant in New Orleans. Nichols has

casino hotels in Niagara Falls; and

even taught Creole cooking in Hong Kong.

working for 12 years in some of

At Paragon, he’s working to update the catering menus and offer

Manhattan’s finest – the Waldorf

more fresh ingredients and more variety.

Astoria, the United Nations Plaza Hotel

“We’re trying to take it to the next level,” he says.

and the Metropolitan Opera House.

Nichols recently cooked with Troy Landry, star of the History

Nichols brings his 46 years of

Channel’s reality show Swamp People, for a special demonstration

worldwide experience in the hospitality

in the casino’s Mari Showroom.

and casino industries to the vast

“I enjoyed working with him,” Nichols says. “He has a great

collections of banquet service and

knowledge of Cajun cuisine.”

dining venues at Paragon Casino Resort

Nichols is a member of the International Association of Culinary

in Marksville. And although his culinary

Professionals and the James Beard Foundation. He is a certified

styles run the international gamut, much

executive chef with the American Culinary Federation and a

of his Paragon offerings will be South

Commandeur and Vice Conseiller Culinaire with Confrérie de la

Louisiana cuisine, due to clientele from

Chaîne des Rôtisseurs.

the surrounding areas.

Will small-town Marksville be enough for a chef of the world?

“You have to maintain the local

“There are a lot of places smaller than New York,” Nichols says to

cuisine because of demographics,”

put things in perspective. “I’m very happy to be here.”

Nichols explains.

For more information on Paragon Casino Resort, visit paragoncasinoresort.com. ap

Nichols is no stranger to Cajun and 36

Creole cuisines. His Louisiana experience includes re-launching the

the world in his career, helming

october/november 2012 | www.acadianaprofile.com

www.acadianaprofile.com | october/november 2012

37

Where the Streams Meet Arnaudville’s International Art Scene

It was a clear December morning when French attaché Philippe Aldon drove to the transitional junction of bayous Teche and Fuselier. Aldon, cultural assistant to the New Orleans French Consulate, carried with him a proposal that Consul Général Jean-Claude Brunet both approved and recommended.

Within the Brittany region of France, a group of business partners formulated in 2004 a methodology of job creation using arts as a conduit for the promotion of business, culture and education. This group, Les Articulteurs, challenged the mind-set of economic development by placing an emphasis on cultural economy, and what resulted for the communities of Pays de Redon and Vilaine were new jobs, more wealth and a greater quality of life.

“In Redon, Les Articulteurs cultivates the arts as a source of growth within their rural communities by enabling a redefinition of resources and territories, reinventing a sense of community development and innovating new social dynamics in a sustainable way,” Aldon says. “The NuNu Arts and Culture Collective and the people in Arnaudville are engaged in a very similar process.

Jacqueline Cochran 38

october/november 2012 | www.acadianaprofile.com

Travis Gauthier

“The consulate offered to act as a link between what is going on locally in Arnaudville with what is going on locally in Redon. By bringing the two groups together, it would enable both those in Arnaudville and Redon to meet and acknowledge each other for the purpose of cooperation toward development and perpetuation of mutual goals. The consulate believed that this partnership has a strong potential for cultural economy and rural development.”

The proposal that Aldon carried with him to Arnaudville was an invitation for representatives of NuNu Arts and Culture Collective, the town of Arnaudville, the parishes of St. Martin and St. Landry and area businesses to visit France and meet with Les Articulteurs representatives. The French Consulate of New Orleans would assist with introductions and arrangement of meetings.

The proposal was presented informally to

visual artist George Marks, co-concept developer of the NuNu-Arnaudville Experiment; Mavis Frugé, director of the Jacques Arnaud French Studies Collective; and Gaye Hamilton, cultural district program manager, Louisiana Department of Culture, Recreation & Tourism. No one meeting with Aldon that day had prior knowledge of Les Articulteurs.

Within days, letters were sent out to all possible interested parties, and within one month, a delegation of five was created. Traveling to France were Marks; Frugé; visual artist Jill Hackney, director of Frederick l’École des Arts; Celeste Gomez, director of the St. Landry Parish Tourist Commission; and Vicki L. Chrisman, former administrative director of Louisiana Folk Roots.

The stated intent of the delegation was to gather information. What they returned with was an offer to make NuNu Arts and Culture Collective the first North American cluster of Les Articulteurs.

Les Articulteurs clusters are expanded partnerships of agreement to adhere to Les Articulteurs methodology of cultural economy creation. Adapted into programs are area cultural identities and their respective products.

Beginning with identification of values held in common, stakeholders develop steps of action founded on cooperation and sharing. The engine is pushed forward by designating programs to four areas of concentration: niche economics, live entertainment and events, research and training and the pooling of human and technical resources.

According to Les Articulteurs, there are clusters in Brussels and Mons, Belgium, and Krakow, Poland.

Under development are clusters in the Netherlands and Ireland. And in France, projects of Les Articulteurs benefit 54 communities in two regions.

For more information of the work of Les Articulteurs, visit wobook.com/WBPb1tt6SP28.

To become a cluster of Les Articulteurs, NuNu Arts and Culture Collective must first prove itself to be a serious partner through the initiation of five starter programs.

A first meeting with Les Articulteurs, via Skype, took place in February at the St. Landry Parish visitors’ center. During this meeting, programs were created in the context of the four areas of concentration.

Gomez, who hosted the meeting, says businesses have much to gain from this new way of thinking about job creation: “By considering traits that may be untraditional in some workplaces, like projects that carry over into the arts, it encourages businesses to step back and analyze current practices with a fresh approach,

“By considering traits that may be untraditional in some workplaces, like projects that carry over into the arts, it encourages businesses to step back and analyze current practices with a fresh approach, positioning a business in a more competitive standing amongst its peers.”

I nitial programs formulated as a result

of that first meeting are:

• E xchanges of musicians, visual artists and food/beverage

for festivals and events between Rennes, France, and the Acadiana area • A pen pal program establishing relationships by connecting students to students, musicians to musicians, artists to artists, businesses to businesses and so on • A partnership with St. Landry Parish Tourism, St. Landry Parish Waste Management and French company Charier Enterprises in the development of an arts-education program for the purpose of promoting recycling • A partnership with the Yves Rocher Foundation to facilitate a photography festival that focuses on the “person in the environment,” mirroring that of one in France • A partnership with the town of La Gacilly in France for the establishment of an artist-in-residence program.

positioning a business in a more competitive standing amongst its peers.”

Programs adopted after the initial meeting also include steps for adoption of a business approach founded in ethical principles as related to underrepresented populations and environment concerns.

At the philosophical core of Les Articulteurs’ methodology is the goal of creating inclusive communities that share in an overall improved quality of life.

Hamilton says that from the perspective of the state Department of Culture, Recreation & Tourism, “one of the basic premises of Les Articulteurs is the belief in the value of all people, creating work for the underserved in fact serves us all.

“I think one reason that the unlikely relationship between this international organization and this tiny community in Louisiana is emerging is because of that shared value,” Hamilton adds.

“NuNu’s programs have marked Arnaudville as a community built on openness, resourcefulness, creativity and good will. It’s a winning combination that is not going unnoticed, and it is exciting to see it evolve.” NuNu Arts and Culture Collective, also referred to as The Arnaudville Experiment, was born from the ashes of the Town Market, a private business venture that burned in July 2010.

The market opened in 2005 as a showcase and gallery for work by emerging area artists. What 40

october/november 2012 | www.acadianaprofile.com

resulted was a rural art movement that drew artists to Arnaudville, and following them were the collectors and audiences that support them.

In addition, the Town Market provided local residents with a gathering place where round-table discussions resulted in exchanges of ideas and the creation of other venues of interests.

“We first looked at existing cultural assets: French language usage; traditional musical genres; and local visual artists, including naturalist and historic painter Vincent Darby,” says Marks, co-owner of Town Market. “The concept of ‘art plus culture equals business’ was introduced to local businesses, and then a focus was placed on developing new art commerce through the creation of reoccurring art and cultural events.”

Local people, deeply vested in the community, volunteered their time. The nonprofit Frederick l’École des Arts was created, and grants were written for assistance with supporting new events: Music of Acadiana Performance Series, La Table Française d’Arnaudville, Acadiana Irish Music Sessions, Le Feu et l’Eau (Fire and Water) Rural Arts Celebration and the Bayou Blues festival.

Marks says as devastating as the fire was to both Town Market and the community, this break in activity resulted in the time to step back and rethink directions. “The question before us was: ‘Should we try to re-create what was? Or define?’” he says. “An evaluation was conducted that resulted in four general areas of concentration: arts and culture, career development, education and sustainable development.”

Born from the fire was NuNu Arts and Culture Collective, a nonprofit that functions as a community resource pool working to promote culture through use of artists and the arts as drivers of economic development. The nonprofit is located within the former Singleton Hardware Store, a 5,000-square-foot cypress building just west of the town’s corporate limits.

Hackney, who also serves as the collective’s board president, says NuNu’s education component, through Frederick l’École des Arts, is both a producer of and community partner in the creation of informal workshops and classes, including a series of free programs designed to address the interests of members and of the local community.

According to Marks, benefits witnessed are increased cultural and community awareness; the growth of hubs of activity within the greater area; attractions for visitors; quantitative economic development measured in area business growth and increased tax revenues; and recognition as an influential regional leader that encourages,

George Marks, co-concept developer of the NuNuArnaudville Experiment, and Mavis Frugé, director of the Jacques Arnaud French Studies Collective

Ongoing activities include: • A monthly Pooldoo Party, during which Donnie and the Pooldoos perform and invite guest participation • A monthly artist retreat, during which artist members host working sessions for production of salable art • A weekly quilting circle - en Français • A monthly pot luck social, during which there is music, dancing, socializing and featured works, all for the cost of contributing “a favorite dish” to communal tables • La Table Française, a monthly morning gathering of French speakers • Monthly Sunday performances by members of Artists as One Voice, a collective of emerging and professional musicians and performers

supports and fosters free enterprise.

NuNu also partners with Casa Azul in Grand Coteau, promoting its monthly literature and poetry readings, film screenings and Spanish table gatherings. It serves as a partner location for Grand Coteau’s annual Festival of Words celebration and with the communities of Grand Coteau and Sunset in their annual 7-Mile Yard Sale. Under way is the formation of a Corridor des Arts, partnering NuNu with working artists in Grand Coteau, Sunset, Cecilia and Breaux Bridge.

The NuNu-Arnaudville Experiment is featured in the 2010 Creative Placemaking report of The Mayors’ Institute on City Design, a leadership initiative of the National Endowment for the Arts in partnership with the United States Conference of Mayors and American Architectural Foundation.

Along with 13 other cities and towns selected from throughout the United States, the NuNuArnaudville Experiment is celebrated as an example of cultural industry innovation.

For national and international recognition received by selection for the Creative Placemaking report, NuNu Arts and Culture Collective and the town of Arnaudville received a 2012 Louisiana Culture Connection Award.

Brunet learned of NuNu in November when Marks and Frugé visited the French Consulate. Information presented about ongoing work at the collective struck a chord of familiarly. Here was this small collective making proportionally huge strides toward the growth of a cultural economy, and there was Les Articulteurs, eight years in development and proving successful as a process for economic growth.

“Cultural economy is an attempt to combine culture and local economy, creating jobs, training opportunities, showing to the young people that they can still stay home, where their roots are, enjoy the festivals and music, practice their passion for arts, and still make a living, thereby contributing to developing local economy,” Brunet says.

Cultural economy in the Brittany region of France combines French and Celtic cultural roots and, like Louisiana, emphasizes the importance of cultural roots, the importance of economic development based on many small and medium-size enterprises and the importance of eco-tourism, he adds.

“Louisiana and Brittany share in this sense a very similar vision, including this particular combination of diverse, very vivid cultures in their local communities,” Brunet says. “Cultural economy is a very interesting avenue for cooperation between Louisiana and France and especially Brittany with Les Articulteurs.” ap www.acadianaprofile.com | october/november 2012

41

42

october/november 2012 | www.acadianaprofile.com

www.acadianaprofile.com | october/november 2012

43

By Lee Cutrone / Photographs by Steven Hronek

Short Trips

Off the beaten path in the

Big Easy

from acadiana

Getting to do everything you want to do in any city can be a challenge. Tourists have the restraints of time, and natives sometimes fail to take full advantage of the many attractions in their own backyard. Venturing out along the Big Easy’s beaten path – touring the French Quarter, shopping along Magazine Street and dining out, for instance – never disappoints. If you’re looking for something slightly off the beaten path, however (we’re not talking places that you’ll need a GPS to find; we’re simply reminding you that variety is the spice of life), there are plenty of options. We’ve rounded up a list of suggestions and a bit of advice to accompany them: Leave your worries behind so you can truly enjoy the City That Care Forgot.

Catching a Flick Giant multiplex theaters aren’t the only places to catch a movie. Uptown, the Prytania Theatre’s Classic Movie Series runs timeless films primarily from the ‘40s, ‘50s and ‘60s every Wednesday and Sunday. They also have a Midnite Movies Series Friday and Saturday featuring an eclectic mix of cult and campy classics. The Prytania, a tradition in New Orleans since 1915, is the state’s only single-screen movie theater and is within walking distance of the St. Charles Avenue streetcar.

The city offers some outdoor venues, as well. Last year, the New Orleans Recreation Development Commission, or NORDC, in support of strong families www.acadianaprofile.com | october/november 2012

45

Boating and Biking

and communities, began its Movies in the Park series, which is open to the public and free. This year’s fall series features eight family-friendly films, including blockbusters such as The Dark Knight and Iron Man, in eight different parks and playgrounds during the months of October and November. Children under 16 must be accompanied by an adult. The New Orleans Museum of Art, or NOMA, in conjunction with The New Orleans Film Society, is in its second year presenting movies in the Sydney and Walda Besthoff Sculpture Garden next to the museum. For fall 2012, the Movies in the Garden Series includes Alfred Hitchcock’s The Birds Oct. 19 and The Incredible Shrinking Woman starring Lily Tomlin Nov. 9, which will complement NOMA’s fall art exhibition, Lifelike. As with the NORDC series, attendees are asked to bring blankets or lawn chairs.

Outside food is not permitted in the sculpture garden, but vendors are available for refreshments.

46

Also next door to NOMA, at the front of City Park, are pedal boat and bike rentals – both great ways to enjoy a crisp fall day. City Park is not exactly off the beaten path – it’s the sixth-largest (larger even than New York’s Central Park) and the seventh-most-visited urban public park in the United States – but it does provide a peaceful escape from hectic city life. Step inside the boathouse on the north side of Big Lake to rent pedal boats and rowboats, as well as bikes provided by Joy Ride Bike Rentals Thursday through Sunday. Boaters can make their way not only along the lake but also through the sculpture garden, behind the old Casino and alongside the classical Peristyle, and cyclists are welcome to take the bikes outside the park. Both are rented by the hour. You also can reserve a gondola ride online at nolagondola.com. Gondolier Robert Dula and his authentic Venetian gondola (that’s Venice, Italy, not Venice, La.), Bella Mae, can be booked seven days a week during the fall – weather permitting. The gondola can seat up to six people, and the ride lasts about 50 minutes.

Nearby, kayaking on Bayou St. John has become a popular water sport and another way to observe the natural beauty of the area. Kayaks, which sit closer to the water than canoes, are more stable and easier to use. The sport can be done solo; with another person; or, as at Bayou Kayaks, which is open Friday through Monday, with your dog. The 4 navigable miles of the calm bayou include views of historic homes and an abundance of wildlife. Kayak-iti-yat, which launches across from the Shell Station on Esplanade Avenue and Moss Street, offers several different guided tours: a four-hour tour, which covers the entire length of the waterway, and a slower paced two-hour tour that takes place at twilight. Bayou Kayaks and Kayak-iti-yat provide training and safety gear.

If sailboats are your water transportation of choice, Bayou Sailing Adventures, based in Madisonville, provides boats and captains at marinas throughout Southeast Louisiana – Madisonville, Mandeville, West End and more. In addition to the company having its own fleet of boats for rental, it works with privately owned boats that can be rented, as well. Book a sailboat for an evening on Lake Pontchartrain, and bring a picnic dinner. Bayou Sailing Adventures customizes packages for all kinds of special events, including parties, corporate team-building, engagements and more.

october/november 2012 | www.acadianaprofile.com

For More Information: Prytania Theatre 5339 Prytania St. New Orleans 504/891-2787 theprytania.com New Orleans Museum of Art 1 Collins C. Diboll Circle New Orleans 504/658-4100 noma.org Boats and Bikes in City Park New Orleans 504/483-9375 (boats) 504/982-1617 (bikes) neworleanscitypark.com Nolagondola New Orleans 504/450-4400 nolagondola.com

SWIRL and chef Richard Papier.

Wining & Dining Another Northshore destination is Pontchartrain Vineyards & Winery in Bush.

Located about 20 miles north of Lake Pontchartrain, this vineyard and winery has been producing and selling its wines since 1991. Visit the French Provincialstyle tasting room and visitors’ center open to the public Wednesday through Sunday noon to 5 p.m. Or take in the fall 2012 JAZZ’N THE VINES outdoor music concert series, which includes three dates in the months of October and November.

The vineyard’s wines and local foods are for sale at each of the concerts.

Back in the Mid-City neighborhood of New Orleans, SWIRL hosts weekend wine tastings with a twist. Now in its sixth year, the free Friday night tasting includes four wines and tapas prepared by local chef Richard Papier. On Saturdays, SWIRL works with the Hollygrove Market & Farm to offer a happy hour with half-price wines and $25 boxes of fresh produce provided by a network of farmers from Louisiana and southern Mississippi.

Each Hollygrove box contains a dozen items at the peak of their season. Boxes must be ordered ahead of time online. Happy hour and box pickup are from 4 p.m. to 6 p.m. Some Saturdays, Papier is on hand making tapas using ingredients from the boxes.

New Orleans Recreation Development Commission Movies In The Park Hotline New Orleans 504/658-3017 nola.gov/RESIDENTS/NORD Bayou Kayaks 1101 Florida Ave. New Orleans 504/814-0551 bayoukayaks.com Kayak-iti-yat 3494 Esplanade Ave. New Orleans 985/778-5034 kayakitiyat.com Bayou Sailing Adventures Madisonville 504/606-9029 bayousailing.com

www.acadianaprofile.com | october/november 2012

47

On the Westbank A ferry ride across the Mississippi River to Algiers Point also is easily accessible for anyone staying in the downtown area – and it’s free (free for pedestrians and bikers, $1 for cars coming from the Westbank to Canal Street). Board the Canal Street/ Algiers Ferry in the French Quarter for a six-minute ride. At the Algiers landing, soak up some of the city’s rich jazz heritage at the Jazz Walk of Fame. Then, explore the second-oldest neighborhood in the city. Take a free self-guided architectural and historical walking tour, which highlights more than 30 addresses (residences, businesses and churches), or one of two jazz tours, which visit the homes where jazz musicians lived and the venues they played. All three tours can be downloaded on the Algiers Historical Society’s Web site (algiershistoricalsociety.org), and the architectural tour also has a free brochure that can be picked up at local businesses or at the ferry terminals.

A Spa Day Newly opened in Mid-City in the spring, Woodhouse Day Spa is just slightly off the beaten path for tourists staying in the French Quarter or the Central Business District. But it’s a straight shot from both of those places via the Canal Street streetcar line. This spa, which the owners describe as an upscale hotel spa without the hotel, is one of 27 Woodhouse spas across the country, and it’s open seven days a week. Amenities include large relaxation rooms and a Vichy shower room, and the menu of services includes seasonal options and promotions. During its Fall in Love With the Woodhouse campaign, good through Oct. 31, clients can pamper themselves with fall-inspired selections such as the Pumpkin Escape Body Massage, Pumpkin Escape Facial and Pumpkin Escape Pedicure and Manicure, all featuring fragrant products that soften and provide a vitamin boost to summer-worn skin.

photos courtesy the woodhouse day spa

48

october/november 2012 | www.acadianaprofile.com

Canal Street/Algiers Ferry and, above, two stops on the architectural and historical walking tour

SWIRL Wines 3143 Ponce de Leon St. New Orleans 504/304-0635 Pontchartrain Vineyard & Winery 81250 Old Military Road Bush 985/892-9742 pontchartrainvineyards.com Woodhouse Day Spa 4030 Canal St. New Orleans 504/482-6652 neworleans.woodhousespas.com Canal Street/Algiers Ferry 1 Canal St. New Orleans 504/376-8180 Algiers Historical Society New Orleans algiershistoricalsociety.org Chalmette Battlefield & National Cemetery 8606 W. St. Bernard Highway Chalmette 504/281-0510 nps.gov/jela

Living History Finally, history buffs, children and anyone with an appreciation for historic preservation will enjoy a trip downriver to Chalmette Battlefield & National Cemetery, part of Jean Lafitte National Historical Park and Preserve and the landmark site of the Battle of New Orleans, where Gen. Andrew Jackson led American troops to victory over the British in 1815. The cemetery was first established here during the Civil War. But among the graves are several belonging to soldiers who fought in the War of 1812. The battlefield and cemetery includes about 15,000 headstones, a new visitors’ center built in 2011, the Malus-Beauregard House built in the 1830s and a re-creation of the rampart that would have existed during the Battle of New Orleans. During December, the house is decorated for a 19th-century Christmas, and in January, the anniversary of the Battle of New Orleans is commemorated with re-enactors in period dress, troop campsites and cannon- and musket-firing demonstrations. ap

www.acadianaprofile.com | october/november 2012

49

personnes d’acadiana

The Next Step Last year, Cajuns quarterback Blaine Gautier took ULL football where it’s never gone before. Now he wants to go further. by william kalec Blaine Gautier bets you’ll never guess when last season’s unforgettable University of Louisiana at Lafayette football carpet ride went from feel-good story to hokey Disney movie – in a good way, of course.

At the end of the eight-win regular season? Logical choice. After the Ragin’ Cajuns flirted with a postseason berth more than once during the Rickey Bustle era, expectations were rightly tempered entering 2011. ULL’s new coach, Mark Hudspeth, was a relative unknown.

The starting quarterback position was unknown and unsettled – a tossup between Gautier and incumbent Chris Masson. “Experts” pegged ULL to finish in eighth place in a nine-team league. Three months, almost 3,000 yards passing, 23 touchdowns and a handful of dramatic victories later, Gautier and the Cajuns emerged as a Sun Belt heavyweight. But, 50

no, that wasn’t the moment.

OK, how about the R+L Carriers New Orleans Bowl? Talk about an emotional bungee cord. The Cajuns surrendered the lead, 30-29, to San Diego State with 35 seconds left. ULL had no timeouts and a ton of field to cover. Gautier completed three passes, marching the Cajuns into field goal range. A couple of chewed fingernails later, placekicker Brett Baer sneaked a 50yard game-winner inside the left upright, spilling the ULL sideline onto the field.

“We definitely knew we were going to win,” Gautier reminisces. “We didn’t know how we were going to win. We didn’t know it would be in such dramatic form, for sure.”

Still, no, that’s not it, either. Although he was completely jazzed, the joy of the moment had yet to smack Gautier across the helmet. You have to go later, like around 3 a.m., away from the glare of TV

october/november 2012 | www.acadianaprofile.com

cameras or the glow of the Superdome.

“My 90-year-old grandmother [Audrey Gautier] told me all these years, ‘You got to make it to the Dome because I can’t take that outside weather,’” Gautier says. “So when I got us there, she came. There were some tears, all joyful. And she brought it.

She stayed out with us until the morning.

No quit in her. That was a special night.

That’s when it was, ‘We did this!’”

Drop the curtain. Roll the credits. The perfect end. photos courtesy ul sports information

www.acadianaprofile.com | october/november 2012

51

personnes d’acadiana

There’s just one issue – Gautier is a senior this year. So instead of closing the book, Gautier and the rest of the Cajuns have simply turned the page. Entering 2012, ULL returned 13 starters (including Gautier, the reigning Louisiana Sportswriters Association Offensive Player of the Year) and received two first-place votes in the preseason Sun Belt coaches’ poll.

“We’re here now,” Gautier says. “This school has definitely gotten more attention from fans and media around the nation. It’s a great feeling to be a Cajun.

“You can’t be content with what happened last season. It was a dream season; don’t get me wrong. But this year, the expectations are so high what we’re shooting for is a Sun Belt championship and being bowl champions. We can be the ones to start the tradition now. We won’t forget what happened last year, but we’ll continue to get better.”

Despite directing Lutcher High School to a state championship as a senior, Gautier was largely ignored by major-conference colleges, receiving scholarship offers to ULL, Nicholls State and Southeastern Louisiana. Gautier redshirted as a true freshman and then saw sparse playing time in 2009 and 2010 – mostly in Bustle’s gimmicky wildcat formations.

In 2011, Gautier eventually wrestled away the starter’s job from Masson in Week 4 against Florida International, a game in which he posted 307 yards of total offense and three passing touchdowns in a surprising 36-31 road win.

From there, Gautier’s comfort with his newfound starting status was visible the next week against Florida Atlantic, calmly marching the Cajuns 65 yards in 10 plays for a chip shot game-winning field goal as time expired.

Then on Nov. 5, Gautier’s knack for fourth-quarter heroics showed up again – this time erasing Louisiana-Monroe’s 11-point cushion in the game’s

52

final few minutes thanks to back-to-back touchdown drives.

“It’s a calm feeling, really,” Gautier says of quarterbacking with the game on the line, “because you’re going out there and this is nothing new – this is what you did in practice. Plus, I got 10 other guys who got my back. The coaches prepared you.

Your guys are prepared. This is calm. This is relaxing.”

Gautier pauses before concluding: “If you keep telling yourself that, you’ll believe it.”

Oozing with confidence by the end of the season, Gautier actually told ULL assistant coach Jay Johnson, “All right; I got this,” in those supposed-to-beanxious moments on the sideline prior to the final drive in the New Orleans Bowl.

In front of 90-year-old Audrey and 42,840 others, Gautier backed up that claim – orchestrating arguably the greatest moment in Cajuns football history. He left the Superdome with several New Orleans Bowl records (total yards and passing

october/november 2012 | www.acadianaprofile.com

“I’m going to continue to grow. ...

If they say I’m good, well, then I’m trying to get great. It’s about going further.”

yards), the game’s MVP award and the unwavering respect of those in his huddle.

“I think they’ve rallied around me more,” Gautier says of his teammates. “Once the ‘who’s the starter?’ factor got out of the way, then yeah, it’s been a whole new dynamic. ‘You’re our starting quarterback.

You’re our leader. So we just want you to lead.’ Hearing that, that’s huge. Once you keep hearing that, and you know it’s sincere, the only thing left to do is go win and compete – go win and compete with those guys you’ve grown up around.”

For all his success and growth, Gautier still has much to prove on this level and beyond. Even though Gautier led the Sun Belt Conference in touchdowns and passer rating, league coaches voted Ryan Aplin of Arkansas State first-team AllConference quarterback in the preseason.

And should Gautier duplicate or exceed his 2011 production, he’s come to grips with the fact that his lack of size (6 feet, 212 pounds) will make some pro scouts look elsewhere for quarterback help.

“I’m not going to lie – I read the newspaper,” Gautier says. “I check the Internet. I know what the perceptions of me as a quarterback are, and I know what people say about us as a team. But I just try and shake it off – bad and good. I’m going to continue to be me. I’m going to continue to grow, whether it’s good talk or bad talk. If they say I’m good, well, then I’m trying to get great. It’s about going further.” ap

photos courtesy ul sports information

www.acadianaprofile.com | october/november 2012

53

sur le menu

Cochon

Playing Favorites Personal picks for top dishes and cravings from around Acadiana

By Jan Risher

54

october/november 2012 | www.acadianaprofile.com

This one’s personal. I’ve decided to share with you my personal favorites from throughout Acadiana. You know what I’m talking about – that one menu item in a restaurant that sticks in your mind for days or sometimes even years.

The kind of dish that you’ll drive 30 miles or more to get when the mood strikes and you just can’t shake it. There’s nothing to do but go get it.

Clementine 113 E. Main St. New Iberia 337/560-1007 clementinedowntown.com Years ago, I had one of my all-timefavorite meals at Clementine in New Iberia. It was simple – really simple. It was an absolutely perfect plate of fettuccine and pesto. I’ve never come up with an explanation as to how such simplicity could be so wonderful. But it was – buttery, basil-y, nutty, cheesy and delicious.

Sadly, that dish was shuffled off their menu during one of the changes along the way, but I hold on to the memory of savoring it and enjoying a wonderful evening with friends. Even without the perfect pesto dish, I still love going to dinner at Clementine and have found a new favorite: the bacon-wrapped diver scallops. The scallops come on a bed of wild rice, lightly drizzled with a blackberry concoction and served with maque choux on the side. If you’ve never had scallops served with maque choux, you’ve missed out. There is truly something spectacular about that pairing – and Clementine does it right.

Cochon 921 Camellia Blvd.

Lafayette 337/993-9935 cochonlafayette.com If you’re looking for the best pulledpork sandwich, look no farther than Cochon in Lafayette. It’s the kind of sandwich you eat one day for lunch – and you can’t stop thinking about it, so you go back the next day, too.

www.acadianaprofile.com | october/november 2012

55

sur le menu

The meat is perfect.

It’s moist and tasty. The dab of Carolina barbecue sauce is flavorful but not overwhelming. The bread is divine – seriously, I’m not sure how they do it. And there’s just the right amount of coleslaw, even if you didn’t think you liked coleslaw on a barbecue sandwich.

No matter when you go to Cochon, you cannot go wrong with the smoked barbecue sandwich. It’s on the lunch, dinner and brunch menus. I’m so addicted to it that I don’t ever see myself ordering anything else (although I will admit the brunch menu’s pork grillades and grits are tempting).

Of course, the restaurant is beautiful.

The setting is sumptuous. The sleek, contemporary interior is striking. The menu is full of all sorts of other things that are good and may distract you, but the best reason to go to Cochon is that barbecue sandwich.

Co-owners and chefs Donald Link and Stephen Stryjewski and chef de cuisine Kyle Waters III do a fine job in serving up an interesting mix of fare, but it’s their tried-and-true humble pulled-pork sandwich that does it for me.

Marcello’s Wine Market Café 340 Kaliste Saloom Road, Suite C Lafayette 337/235-1002 www.marcelloswinemarketcafe.com Marcello’s is the perfect spot for a cozy dinner for two. I do my best to go as often as possible. And when I go (unless it’s a Wednesday and I’m in the mood for their incredible osso bucco), I order the Molli. I order it with chicken, but it’s also available with veal. The dish includes pan-sautéed scaloppine with roasted artichoke hearts, garlic and capers in a lemon-butter reduction sauce over pasta.

It’s typically served over angel hair, but I prefer it with linguine.

The dish is as close to Italian perfection as I’ve found in Louisiana (except for

56

Don’t let any of those deter you. I’m not a big fan of buffets in general, and though I know plenty of people who appreciate Magic Wok’s small buffet, I usually find a way to order from the menu. And I always order the same thing – pork dumplings and chicken fried rice. The dumplings are available steamed or fried, Osso bucco from Marcello’s Wine Market Café and they’re good both ways.

When the dishes arrive Irene’s cannelloni in the French Quarter at the table, they’re both in New Orleans – one of my all-timesteaming hot. The dumplings come with favorite dishes anywhere and anytime). a variety of sauce options. The service is In fact, the ambiance at Marcello’s is authentically Chinese. A husband-andreminiscent of Irene’s in New Orleans – it’s wife team runs the shop. The wife is out small, the lighting is low, and the colors front, and the husband is in the kitchen. are just right. It doesn’t hurt that the They’re originally from Kunming, a city service is pretty close to perfect, as well. in southern China – and they’re happy to With all the wine bottles and the share their food and culture with you. general atmosphere, the truth is that once

I step inside Marcello’s doors, I don’t feel Suire’s Grocery and Restaurant like I’m in a strip mall on Kaliste Saloom.

13923 Louisiana Highway 35 Instead, the whole meal makes me Kaplan feel much closer to being in a little café 337/643-8911 on a street corner somewhere that I Sometimes you just need a good dream about going. Maybe that’s because chicken salad sandwich, and the one sometimes I do dream about going to Suire’s Grocery serves up just before you Marcello’s … and ordering the Molli. get to Cow Island when you’re headed

south on LA 35 does the trick.

Magic Wok And it should: It’s heaven-inspired.

2944 Johnston St. Years ago, one of the Suire sisters felt Lafayette like it might be time to add a chicken salad 337/237-8311 sandwich to the menu. Her mama told her Sometimes I crave some good Chinese to go pray about it – and voilà: Overnight, food, and when I do, I’m looking for God gave her the recipe. perfect dumplings and fried rice. Without Here’s a prayer of gratitude for that question, there’s one place in Acadiana divine intervention. ap that I prefer over all others for my Chicken salad sandwich from Suire’s Chinese fix – it’s Grocery and Restaurant the Magic Wok on Johnston Street.

Yes, it’s hidden in a nook in a long strip mall. Yes, it’s the size of your grandmother’s kitchen. Yes, it serves a daily lunch buffet.

october/november 2012 | www.acadianaprofile.com

www.acadianaprofile.com | october/november 2012

57

advertising section

58

october/november 2012 | www.acadianaprofile.com

advertising section

www.acadianaprofile.com | october/november 2012

59

advertising section

60

october/november 2012 | www.acadianaprofile.com

advertising section

www.acadianaprofile.com | october/november 2012

61

62

october/november 2012 | www.acadianaprofile.com

www.acadianaprofile.com | october/november 2012

63

1.

Glitter in Black & White Perhaps it was the guests themselves, all dressed up for the Black & White Gala, who glittered the most at Lafayette’s Acadiana Center for the Arts. The event, held last Aug. 18, was a fundraiser for the American Cancer Society. Four area locals were honored with The Spirit of Hope Award: Diane Meaux Broussard, Dr. Luis Meza, Linda Rose and Ike Sagrera. Local journalist Amanda Bedgood served as event chair. (Acadiana Profile was one of the media sponsors.) The event helped the American Cancer Society live up to its motto: “The official sponsor of birthdays.”

2.

64

october/november 2012 | www.acadianaprofile.com

1. B&W Gala for the American Cancer Society 2. Ricky Diaz Orchestra 3. An original oil painting by local artist Lue Svendson, an auction item 4. A sterling silver set by Judith Ripka, which includes a mother-of-pearl station necklace and a matching ring, donated by Paul’s Jewelry for the auction 5. From left: Stephen Barker, Christine Lemoine, Bob Pastor and Kiki Freyard 6. From left: Alyson Gage, Rebecca Lebas and Gina Maestri 7. Spirit of Hope winner Dr. Luis Meza and his wife, Dr. Teresa Meza 8. From left: Spirit of Hope winners Linda Rose and Diane Meaux Broussard 9. From left: Vincent Pierre, Dr. Maitland Deland and Dr. Ammar Morad

3.

7.

4.

5.

8.

6.

9. www.acadianaprofile.com | october/november 2012

65

66

october/november 2012 | www.acadianaprofile.com

www.acadianaprofile.com | october/november 2012

67

visiter

Around Acadiana: Gatherings, carnivals and activities around Acadiana

OCTOBER

4-15 9 to 5 the Musical. 1 Reid St., Lake Charles, 337/433-2287 4 Battle for the Paddle/United Way of St. Charles. 13825 River Road, Luling, 985/331-9063 5-7 Voice of the Wetlands Festival. P.O. Box 3756, Houma, 985/226-1004

Tour du Teche. Bayou Teche, St. Martinville, 337/394-6232 Tour Canoe Race. Bayou Teche, New Iberia, 337/394-6232

6 Shadow Arts and Crafts Show. 317 E. Main St., New Iberia, 337/369-6446

Louisiana Cajun Food Festival. Downtown Kaplan on Cushing Avenue, Kaplan, 337/643-2400 Latin Music Festival. Downtown Lafayette, Lafayette, 337/944-0011

6-7 Bayou Music Festival. Highway 3235, Golden Meadow, 985/278-1596

Breaux Bridge City Wide Garage Sale. P.O. Box 88, Breaux Bridge, 337/277-4517 Roberts Cove Germanfest. St. Leo’s Catholic Church Grounds, Rayne, 337/334-8354

Cajun Heritage Festival

7 Horse Show. 121 Moffet Road, Houma, 985/804-7932 9-14 Louisiana Cotton Festival. 704 N. Soileau St., Ville Platte, 337/363-6367 11-14 Louisiana Cattle Festival. 101 State St., Abbeville, 337/385-2397 12 Mayor’s Art Awards. 809 Kirby St., Lake Charles, 337/439-2787

12-13 Country Club Arts and Crafts Fair. 1500 Country Club Road, Lake Charles, 337/474-1500

12-14 Festivals Acadiens et Creoles. 500 Girard Park, Lafayette, 800/346-1958

World Championship Gumbo Cook-Off. 102 W. Main St., New Iberia, 337/364-1836 41st Annual Louisiana Gumbo Festival. LA Highway 304, 5 miles north of Thibodaux (Chackbay), 985/633-7789 Eighth Annual Voice of the Wetlands (VOW) Festival. 1208 Museum Drive, Houma, 985/2261004 Cajun Heritage Festival. Larose Civic Center, Larose, 985/532-8008

12-16 Cal Cam Festival. Cal Cam Fairgrounds, Sulphur, 337/527-9371 13 Fourth Annual Race for the Wetlands. 1208 Museum Drive, Houma, 985/688-5582

Woofstock. 900 Lakeshore Drive, Lake Charles, 337/478-7294 Vinton Heritage Festival. 1200 Horridge St., Vinton, 337/589-7453 Boudin Cook-Off

Awesome Arts on the Bayou 2012. 1835 N. Magnolia St., Gonzales, 225/235-0070

14 Louisiana Tournoi. Maxie Ray Drive, Ville Platte, 337/308-0437

18-21 76th International Rice Festival. Downtown Crowley, Crowley, 337/783-3067

18-28 Iberia Performing Arts League Presents Lilies of the Fields. 126 Iberia St., New Iberia, 337/364-6114

19-21 Bayou Dularge Knights of Columbus Cajun Fair and Fishing Rodeo. 331 Dr. Beatrous Road, Theriot, 985/855-2858

20 Just Kids at Art. 243 Barrow St., Houma, 985/872-5573

Tailgating Cook-Off. 601 Ed Broussard Road, Loreauville, 337/380-5216 Clay Walker in Concert. 100 Westlake Ave., Westlake, 800/843-4753 Boudin Cook-off. Downtown Lafayette, Lafayette, 337/993-2207 Abbeville Farmers’ Market Festival. Magdalen Square, Abbeville, 337/898-6600 Southern Soul Food Showdown. 7304 E. Highway 90, Jeanerette, 337/365-8185 Cotton Festival

68

20-21 SugaSheaux. 713 N.W. Bypass (Highway 3212), New Iberia, 337/365-7539 21 St. Martinville Kiwanis Pepper Festival. South New Market Street, St. Martinville, 337/3949396

october/november 2012 | www.acadianaprofile.com

www.acadianaprofile.com | october/november 2012

69

visiter

Chariot Parade 133 S. Main St., St. Martinville, 337/394-2230

22-24 South Louisiana Black Pot Festival and Cook-Off. 200 Greenleaf Drive, Lafayette, cookoff@ blackpotfestival.com 24 10th Annual Taste of South Louisiana. 346 Civic Center Blvd., Houma, 985/851-1020 25-28 Louisiana Yambilee Festival. 1939 W. Landry St., Opelousas, 337/948-8848

26 Downtown Live After 5. Courthouse, Downtown Houma, 985/873-6408 Arc of Acadiana’s Eighth Annual Charity Golf Classic. Lafayette. 337/364-7215

26-28 River Parishes Fall Festival. 401 Spruce St., Norco, 985/764-6503

39th Annual French Food Festival. 307 E. Fifth Street, Larose, 985/693-7355

27 Grace Lutheran Church 13th Annual Fall Fest. 422 Valhi Blvd., Houma, 985/879-1865

ArtsFest. 900 Lakeshore Drive, Lake Charles, 337/478-7294 French Food Festival

Culture Fest Louisiana. 900 Lakeshore Drive, Lake Charles, 337/478-7294 Acadiana Wine and Food Festival. Paul & Lulu Hilliard University Art Museum, Lafayette, 337/482-2278

28 Halloween Children’s Festival and Costume Contest. 300 Parkview Drive, New Iberia, 337/367-1580

31 Scare in the Square Magdalen Square, Abbeville, 337/893-3973

NOVEMBER

Gumbo Festival

1-30 Louisiana Main to Main. Statewide. 225/342-8162.

1-4 Sesame Street Live: “Elmo Makes Music”. Cajundome, Lafayette, 337/265-2100

1 CFA’s Second Annual Leaders in Philanthropy Awards Luncheon. Lafayette. 337/769-4845

2 Downtown Alive! - Cedric Watson & Bijou Creole. Parc Sans Souci, Downtown Lafayette, 337/291-5566

3 Great Chili Challenge. New Iberia City Park, 300 Parkview Drive, New Iberia, 337/365-9303

3-4 Acadiana Barrel Race Association, Bayou Classic. SugArena at Acadiana Fairgrounds, 713 NW Bypass (Highway 3212), New Iberia, 337/365-7539

Shadows Civil War Encampment Shadows-on-the-Teche, 317 E. Main St., New Iberia, 337/369-6446 Abbeville’s Giant Omelette Celebration. Magdalen Square and Downtown, Abbeville, 337/893-0013

8-11 40th Frog Festival. Gossen Memorial Park, 206 Frog Festival Dr., Rayne, 877/783-2109

9 Downtown Alive! - Nik-L Beer. Parc Sans Souci, Downtown Lafayette, 337/291-5566

“If Headstones Could Talk...” Old Catholic Cemetery, Abbeville, 337/740-2112

Frog Festival

11 Veterans Day Memorial Ceremony Bouligny Plaza, 102 W. Main St., New Iberia, 337/3651428

17 Sugar Jam Concert Series - Eric Lindell Live. Sugar Mill Pond Town Center - 101 Waterview Rd., Youngsville, 337/856-2323

Abbeville Farmers’ Market Festival. Magdalen Square, Abbeville, 337/898-6600 Ragin’ Cajuns Football. Cajun Field, Lafayette, 337/265-2100 New Iberia Downtown Art Walk. Main Street, New Iberia, 337/369-2330

18 Country Christmas Sugar Mill Pond Town Center, 101 Waterview Rd., Youngsville, 337/8562323

21 Downtown Alive! - The Pine Leaf Boys. Parc Sans Souci, Downtown, Lafayette, 337/2915566

23-25 Safari of Lights. Zoo of Acadiana, Broussard, 337/837-4325 24 Ragin’ Cajuns Football Cajun Field, Lafayette, 337/265-2100

Movies in the Parc. Parc International, Downtown Lafayette, 337,291-5566

Ragin’ Cajuns Football

Sounds of the Season with the Acadiana Symphony Orchestra. St. Peters Catholic Church, 108 E. St. Peter St., New Iberia, 337/364-1603

70

25 Christmas Shoppe. Willow Wood Park Recreation Center, 113 Willow Wood Dr, New Iberia, 337/229-1982

27 New Iberia Christmas Parade. Main Street, New Iberia, 337/365-1428 ap

october/november 2012 | www.acadianaprofile.com

www.acadianaprofile.com | october/november 2012

71

et si omniscient que souvent un jeune homme pouvait se faire fiancer avant qu’il le sache lui-même. Après une semaine de travail à se casser le dos, que ce soit dans les clos de riz ou de cannes à sucre, dans

en français, s’il vous plaît

Le réseau social original par david cheramie Bien avant Facebook, bien avant Internet, bien avant même que le téléphone et l’électricité , sans parler de la télévision, soient la norme en Louisiane du sud, il y avait un réseau social si étendu, si puissant Rendezvous Club, 1941

Silver Slipper, 1946

Evangeline Club, 1947

les ménages d’une douzaine d’enfants, ou dans l’industrie pétrolière émergeante, les habitants d’Acadiana n’aimaient rien de mieux que de se rassembler dans les innombrables salles de danses qui constellaient le paysage cadien d’autrefois.

Ce n’était pas seulement des musiciens locaux qui y jouaient du « chanky-chank ».

Harry James et son orchestre par exemple se sont produits au Silver Slipper à Eunice.

Parmi ces établissements de réputation variable, on se remémore le French Casino ou le Holiday Club à Mamou, Slim’s Y-KiKi ou le Moonlight Inn aux Opélousas, le Evangeline Club, le Rendezvous Club ou Snook’s à la Ville Platte et au risque de fâcher plusieurs personnes, j’arrêterais là. Quand même, étant du bas du Bayou Lafourche, je dois mentionner le Stagecoach Lounge à Galliane où je m’attardait de temps en temps pour écouter les douces mélodies de Vin Bruce, Leroy Martin et Doc Guidry avant de me pointer au Safari Club pour me rendre sourd avant l’âge avec du bon vieux rock’n’roll à la veille de l’ère de MTV. Pendant des générations et entre les générations, la vie sociale tournait autour de ces clubs dont la seule mention du nom transporte les gens à une époque où les hommes portaient chapeau, cravate et manches longues dans les chaleurs moites de l’été et la vertu d’une jeune fille était surveillée de près par les doyennes. C’était aussi des endroits où de jeunes couples pouvaient endormir leurs petits sur des matelas réservés pour eux, d’où le sobriquet « fais dodo » pour ces danses. Les règles de conduites, sans être écrites, étaient connues de tous et observés strictement. Si,

par exemple, une jeune femme refusait une demande de danse à un jeune cavalier, elle devait attendre la prochaine chanson avant de pouvoir valser avec un autre homme.

Certains étaient réputés pour les batailles aussi régulières que légendaires, comme le bien nommé « Bloody Bucket » au Lac Charles. Comme on peut lire dans Cajun Country d’Ancelet, Edwards et Pitre à la page 105, « Les bals se passaient rarement sans incident, parce qu’amener du tracas était une forme traditionnelle d’amusement pour certains ». On parle même des endroits où l’on était obligé de planter son couteau dans un poteau avant de pouvoir s’accouder au bar. On dit aussi qu’on en profitait pour accrocher son chapeau pour être sûr que personne d’autre ne le prenait.

Une grande source du tracas était l’arrivé des « étrangers », c›est-à-dire les habitants du village à côté. On aimait ses propres réseaux et on savait qui y appartenait et qui ferait mieux d’aller voir ailleurs. Dans le monde virtuel d’aujourd’hui, au lieu de se faire traiter de « malfaicteur » et se voir bannir de telle ou telle salle de danse, on se fait qualifier de « troll » et, de ce fait, chasser des salles de tchat.

Maintenant qu’on peut savoir avec certitude le temps qu’il fait à Bangkok, le statut de la relation de ses vedettes de cinéma préférées ou le prix du boisseau de maïs à la bourse de Chicago en temps réel avec quelques touches sur son iPhone, on peut ressentir une certaine nostalgie, croire qu’on manque quelque chose. Je ne veux pas me poser en luddite ou rousseauiste contre les avancées de la technologie. Au contraire, dans le monde d’aujourd’hui, ce sont sans doute des informations cruciales et des moyens de communications essentiels. Néanmoins, hier comme encore aujourd’hui, les connaissances les plus importantes, le temps qu’il fait dans la paroisse d’à côté, les affaires de cœur du voisinage ou les nouveaux commerces de la communauté, sont d’autant plus importants et plus agréablement appris en se rassemblant avec ses amis autour d’une bière fraîche et d’une piste de danse. ap

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

72

october/november 2012 | www.acadianaprofile.com

photos courtesy richard deshotels-mamou, la