ROUX - ISSUE 7 2023 by Digital Publisher

ISSUE 7 2023

HOLIDAY COCKTAILS GOLDEN LOBSTER BITES

BANANAS FOSTER BREAD PUDDING THE ELIZA JANE HOTEL IN NOLA

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CELEBRATE LIFE REGARDLESS OF THE OCCASION LAFAYETTE

| BATON ROUGE | DE LA RONDE HALL | RUFFINOSRESTAURANT.COM

LETTER FROM THE PUBLISHER

• Publisher/Owner Joan Broussard • Editor Lilly LeMaire • Art Director Ann Reh • Ad Designer Mandie David Kiddy • Writers Paul Angelle Helen Balensiefen Bow Lee Ann Broussard Jacque Fruge’ Curt Guillory Lisa Hanchey Robyn Holbrook Matthew Miller Stephen Rogers Jason Stoner • Contact us 337-501-5626 joan@roux.vip

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NOTHING SAYS LOUISIANA MORE THAN THE WORD “ROUX”

OUX, a magazine and more, is owned by Louisiana natives. In our culture, we say, “Good things start with a ROUX.” A roux is the foundation of the flavor of Louisiana — loved locally and globally. Stir dat! Visitors from around the world are as fascinated by our South Louisiana culture as we are. They travel here to soak up the unique beauty, warm hospitality, delicious food and oneof-a-kind music. They want to eat gumbo, boiled crawfish, drink sweet tea and mint juleps, enjoy Mardi Gras, dance to Cajun and zydeco music, and experience the Louisiana Liz Gambo, Sylvia and Joan Broussard in New York! Sportsman’s Paradise – boating, hunting and fishing. ROUX is the cutting-edge authority for anyone who is passionate about Louisiana, food, drink, music, shopping, travel, sports and leisure. Please enjoy this issue, this foundation of flavor, as it is a showcase of Louisiana’s finest.

This issue is dedicated to Liz Gamboa. Sylvia and I could not have made it without her. She was Sylvia’s number one babysitter. We met her at the Red’s nursery. They hit it off so we asked her to babysit for us at home. She taught Sylvia how to speak spanish. Liz would do anything for us. If I told her I needed her to jump a fence she would. She came on every trip with us. Later she knew all my family and friends and we knew hers. She became one of my best friends and still is till this day.. We love you Liz! Merci et laissez les bon temps rouler!

Joan Broussard joan@roux.vip

•

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FEATURE 8 Brevet de Matrice The Authentically French Businessman Francois Poupart Earns Notable Distinction 15 Kaptel Serving the area with communications solutions since 1952 CULTURE 20 Acadiana Superette Your Food Place is Calling FOOD & DRINK 29 Grillin’ with the Guru’s 30 How it Began Lafayette’s connection to booming confection company

CONTENTS ISSUE 7 2023

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35 Bananas Foster Bread Pudding 37 Crawfish Étouffée 38 The Blanche DuBios

MUSIC 52 The Ruins New Entertainment Venue Elevates Lafayette Music and Restaurant Scene

40 Jennifer Melanco’s Zabaglione Custard 42 Jumping Shrimp and Flipping Scallops Hibachi in your Home 46 Golden Lobster Bites with Saffron Aioli and Caviar

TRAVEL

52 56 Dustin Dale Gaspard Vermillion singer-songwriter’s journey to the Recording Academy

62 Dear Eliza Jane Enjoyed the stay!Be back soon! SPORTS 70 Jason Cormier A Renaissance Man

48 Flamenco Martini

ARTS 80 Crystall CorroySte. Marie

ON THE COVER Chantilly King Cake Poupart’s Bakery Photographer: Kelly Morvant page 8.

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COMMERCIAL & RESIDENTIAL SERVICES

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Building tomorrow’s tomorrow's community, today!

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Brevet de Matrice A

THE AUTHENTICALLY FRENCH BUSINESSMAN FRANCOIS POUPART EARNS NOTABLE DISTINCTION Paul J. Angelle

little over 40 years ago, four friends in the seventh grade were sitting on and around a bench in Our Lady of Fatima’s playground area waiting for school to start. They did this almost every single morning during junior high. This particular morning’s conversation involved a very serious topic… the subject of piercing their ears. Paul, a future writer, publisher, and legal consultant, shared that guys are wearing earrings now; and he felt it would be necessary for this group to jump on board with this latest trend in order to maintain their growth towards ultimate “coolness.” He stressed that only one ear needed to be pierced. Clint, a future anesthesiologist who lacked confidence in his parents’ ability to condone such an extreme fashion statement, warned that men’s ear piercing held a meaning. One ear meant you were “straight” and the other meant you were “gay.” With the latter being the absolute worst possible conceivable message, any seventh-grade boy would ever want to broadcast in 1982… this tabled the discussion.

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FEATURE After a long weekend, Pootie, a future baker and business owner shared that the left ear would indicate that the wearer was “straight,” and the right ear would out the wearer as “gay.” This of course moved the conversation along. Mike, a future international oilman, asked about the meaning of piercing both ears. This query was immediately met with the most emphatic statement ever made at that bench. “A man with both his ears pierced is a Master Baker,” exclaimed Pootie. Almost 50 years before this conversation two twins, Jean and Francois Poupart, were born in Perpignan, France to a family of carpenters. The two were very close, and when it became clear as a teenager that construction was not in Francois’ future… the two decided to learn to cook. Francois joined a French apprenticeship guild Compagnon Du Devoir and would eventually earn the title of Brevet de Matrice (Master Baker). By the time he entered his 20s, after completing his apprenticeship but before earning his final baking distinction, France was at war with the Algerian National Liberation Front, known as the “café war” in some circles. Francois, all 130 pounds of him, served as a paratrooper and a cook in the “Armees de Terre” before returning home to complete his training. The guild’s tradition and ceremony around achieving Brevet de Matrice, an honor that goes to only 1% of members, includes having both of his ears pierced. The piercing, designed to give the wearer instant status in cooking circles, afforded opportunities to Francois he could have never imagined. Having lost a young wife to cancer, Francois found himself a single widower in the big city of Paris. The master baker 10 ISSUE 7 2023

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met young woman named Louise working at a café in 1959, the two fell in love and were married. In 1963 the couple, along with Jean and his wife Edmonde, took a leap of faith and headed to Lafayette, Louisiana to work as pastry chefs and eventually start a business. Jean worked with his brother building the business but eventually found his way back into construction and built homes in the Lafayette area until his recent death in 2022. The bakery eventually became a home [they lived - and Francois still lives – upstairs, on top of the bakery] and by 1970 they had a son, Patrick, who immediately started working in the business. That son picked up the nickname Pootie [later morphed into “Poopsie”] and today runs the family business. Poupart’s Bakery, the only authentic French bakery in the region, has been a Lafayette staple for almost 60 years. Francois’ wife passed away in 2006, but he, along with his son Patrick, continued to work in the business… and they still do today. His involvement is not what it once was, but he is a big part of the fact that the quality of the deliciousness coming from Poupart’s has been carefully maintained… just ask his loyal customers. In the early part of June 2023, officials with Compagnon Du Devoir came all the way from France to Lafayette and held a formal ceremony to honor the oldest active baker in the guild… the oldest active anything in the guild according to Patrick. Members from all over the country [and the world] were in attendance to celebrate the career of one of their best. Francois Poupart is a Lafayette treasure, and his business is one of those “uniquely Lafayette” establishments everyone should experience. And, yes – both of his ears are still pierced. R

A man with both his ears pierced is a Master Baker

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Direct 337-267-4048 | Licensed in Louisiana 2000 Kaliste Saloom Road #101, Lafayette, LA 70508 337-233-9700 12 ISSUE 7 2023

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teresahamilton.com

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AFTER 70 YEARS OF BUSINESS,

WE KNOW TELECOM. Kaptel’s more than just a business telecom company — we've been your neighbors since 1952.

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Security, Surveillance, and Automation When you get business telecom services from Kaptel, you’re not only getting better service at better prices, but you’re getting it from a company that was founded in Acadiana and has been at the forefront of technology in the area since our inception. Kaptel has offices in Lafayette, Kaplan, and Abbeville with local customer service teams and technicians ready to serve you quickly and efficiently. No talking to robots and no independent contractors. Just the best service from the best support staff around. Contact us now for your free cost analysis, and let us show you how much better and more reliable true local service can be.

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FEATURE

KAPTEL

SERVING THE AREA WITH COMMUNICATIONS SOLUTIONS SINCE 1952 By Lisa Hanchey

fter World War II, rural Vermilion Parish had few options when it came to communications. But the Turnley family changed that when it bought a telephone company in the 1950s. After serving in the war, Lytle Turnley bought the circa 1916 Kaplan Telephone Company in 1952. Both of Lytle’s parents worked for AT&T in Baton Rouge. At the time, the small business provided service to 407 telephones in Kaplan and 70 farmer-owned lines. Once acquiring the company, Lytle modernized its telephone system, changing from the outdated Magneta switchboard to a common battery “flash” switchboard. This allowed customers to pick up their phones rather than crank them. During this time, subscribership increased to 800.

FEATURE

By 1959, Kaplan Telephone Company had completed telephone service throughout Pecan Island. It also introduced mobile car telephones to Louisiana. “My father always said, ‘I want to be the firstest with the mostest,’” recalls Lytle’s son, Carl Turnley. When Carl was just 12 years old, Lytle started him in the business. “My father put me in every area – the plant, accounting, customer service,” Carl remembers. “He moved me throughout the company for a few years. I learned literally from the ground up.” Eventually, Carl attained a bachelor’s degree from the University of Southwest Louisiana (now University of Louisiana – Lafayette) and an MBA from Louisiana State University. “Carl is really good about finding technological advancements before even bigger companies are,” says Marketing Director Maria Lambert. “He is excellent at being ahead of the game at most things and figuring out the best way to do them.” During the next 20 years, the business underwent major changes, converting its entire phone system to a digital system in 1979 and adding features such as call waiting, call forwarding and hotlines. In 1990, Kaplan Telephone Company launched PACE Cellular Communications, providing beepers and cellular communications to Vermilion Parish. That same year, the company began burying fiber optic cable – way before larger cities like Lafayette. “We actually started some of it back all the way in 1990, but when we first started doing it to customers’ homes was about 2002,” Carl explains. After getting his degree at USL, Carl started working 16 ISSUE 7 2023

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full-time with the company in 1997. The next year, Kaplan Telephone Company created Louisiana Competitive Telecommunications, offering telecom services in Abbeville. Sadly, Lytle passed away in 1999 at age 75, and his two sons, Carl and Toney, assumed the helm. Like their father, the brothers kept the business’ innovations going, with Carl serving as president of Louisiana Competitive Telecommunications and Toney of Kaplan Telephone Company, and both later rebranded together as Kaptel. The following year, Kaptel installed a revolutionary wireless broadband system responsible for voice, internet and digital TV transmission to local schools in Abbeville. “This was the first rollout of this new technology in the United States,” Carl states proudly. In 2001, the growing business completed Acadiana’s first fiber optic build-out to serve Abbeville’s business district. Two years later, Kaptel implemented digital cable TV throughout the Kaplan area and began engineering the first fiber-to-the-home deployment in Vermilion Parish. Kaptel followed in 2004 with fixed wireless internet access to customers in Vermilion Parish. The next year, Kaptel rolled out GSM and introduced Fiber-to-the-Home in Kaplan. In 2009, they launched Security & Alarm Monitoring Services. Over the next decade, Kaptel grew exponentially, opening a new Kaplan location with two drive-through lanes and 4G LTE wireless equipment in 2011; upgrading with a Next Generation IP switch in 2012; becoming a Global Telecom Provider in 2013; updating fiber and wireless broadband equipment in 2014; offering EXPRESS Delivery and Phone

Repair Services for Cellular services in 2015 and expanding broadband service throughout Acadiana in 2016. In 2017, Kaptel acquired local interconnect company, ATC. Last year, KAPTEL launched its own streaming app, KaptelTV, allowing customers to watch local TV channels, movies, sports and other programs on their smart TVs, iPads and cellphones. “Instead of customers having to get Hulu, Netflix and other add-ons, our app basically functions like cable,” Lambert explains. “But, we also offer local channels along with other channels. So people don’t have to get traditional cable anymore.” The bottom line – customers can save money with Kaptel. “We are very competitive and, in some cases, cheaper than the bigger companies,” Lambert shares. “For everything, we’re competitive.” But Kaptel is not just for consumers. The versatile provider also handles the phone systems for law enforcement, local and federal government, and schools. In Lafayette, the company provides services to business customers, and security and alarm and wireless service to residential customers. Throughout Acadiana, Kaptel offers business phones and security systems, but its service area expands throughout the Gulf Coast. “People don’t realize how much we actually do,” Lambert reveals. “We’re a lot bigger than people think we are.” Because of its cutting-edge technology and personalized customer service, Kaptel has garnered several awards, including the Louisiana Economic Development Council’s Acadiana Honors Award for excellence in business practices, the Vermilion Chamber of Commerce’s Forward Vermilion Award and the Louisiana Economic Development Lantern Award, recognizing excellence in innovation. Kaptel is also recognized as a Smart Rural Provider by The Rural Broadband Association – a first for a Louisiana Company. From its humble beginnings, Kaptel has grown to roughly 150 employees, and serves the entire state of Louisiana. Currently, the company services around 25,000 residential and business customers. For the future, Kaptel is expanding its fiber network in new areas within Vermilion Parish. “That’s been the primary goal we’ve been focused on the last couple of years,” Carl confirms. What differentiates Kaptel from larger telephone service providers? “We actually answer the phone when the customer calls,” Carl proclaims. Adds Lambert, “With other large cable providers, I have spent six hours and three different phone calls trying to get them to fix my problems. We live in this era where a lot is automated, and it’s really frustrating to sit there forever. One of the biggest pros that we have always had as a company is that we try to make customer service a priority. When you call us, 9 times out of 10 you’re going to get a person – and if you don’t right away, you’re going to get them pretty soon. You’re going to speak to a person who is going to try and deal with whatever is going on immediately. We have 24/7 customer service and a chat option.” For more information about Kaptel, call (337) 643-7171 or visit www.kaptel. net. R ROUX

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RS 29 YEA CARE TAKING NTS! OF CLIE

M A R I U S

H A Y D E L ,

L U T C F

S E N I O R C A R E E R A G E N T 3 3 7 - 2 3 5 - 5 8 7 3 E X T 1 0 4 M H A Y D E L @ S F B C I C . C O M L A F A Y E T T E , L O U I S I A N A 18 ISSUE 7 2023

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Breakfast Lunch Dinner Dessert 337-451-6341 905 Savoy Road Youngsville, LA 70592 kkscafeyoungsville.com

t h g i R e n o D g Home Cookin

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CULTURE

Your Food Place is Calling

By Curt Guillory

ather ‘round boys and girls, and I’ll tell you a tale as old as time. You’ve heard this one a million times. Local boy goes to school, becomes a surgeon, and … buys an old grocery store and turns it into an amazing restaurant featuring house made charcuterie. Welcome to “The ‘Rette.”

A CHANCE TOO GOOD TO PASS UP

Dr. Robert Autin, “Doc” as he is affectionately known, is a board certified general and bariatric surgeon. There is no questioning his dedication to medicine and his patients, but the good doctor also has another passion … butchery and feeding people. In 2017, a friend of the doctor’s told him that he should buy her Freetown grocery store. Doc didn’t have to think long on the decision. He immediately knew that he wanted to transform the humble grocery store into a place the community could gather, enjoy a meal, and relax. The Acadiana Superette had been around for decades, so it only seemed fitting to keep the name of the Lamar Street landmark. But that’s about all that would stay the same. One of the first things Doc wanted was an outside gathering place. So, he built a grand patio from a grass infested concrete slab in back of the building by refurbishing the concrete and adding a brick enclosed steel smoker, smoke house, open hearth fireplaces, and a wood burning brick pizza oven.

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BARBEQUE

It’s all fun and games until the smoke starts rollin’. I can sum this up in one sentence. They only smoke prime briskets. That’s all you really need to know. Low and slow with the right mix of hardwoods to produce absolutely mouthwatering brisket, pulled pork, ribs, and chicken. Add in their house made sauce, and you’ve got something special. Smoky, tender, perfectly seasoned barbecued meats.

A DOCTOR IN THE HEN HOUSE

THE GOOD STUFF

When asked what is the essence of the food at the ‘Rette, Doc said, “Uniquely made Cajun inspired meats.” The ‘Rette is the only place in Lafayette Parish producing its own, house made, from scratch, charcuterie. And we’re not talking about candied pecans and cotton candy flavored grapes on the board here. We’re talking real, honest, cured and fermented meats. Pastrami, salami, pepperoni, tasso, bacon, boudin, and Cajun smoked sausage are always in the display case. Speaking of the pastrami, one of the favorite dishes at the ‘Rette is their Rueben sandwich. This is a signature sandwich due to the quality of its ingredients, made with marbled rye, house made sauerkraut, their signature dressing called ‘Rette Sauce, and that incredible pastrami. This is a sandwich that will change you, and capable of inducing depression when you hear that they’re sold out for the day. It’s that good. Their burgers are amazing as well. Rich beef flavor, surrounded by the perfect toasted bun and creamy cheese. Recently they’ve introduced a sandwich they call the Italian – house made mortadella (that’s bologna to you and me), house made pepperoni, melted Swiss cheese, a little lettuce and tomato, mayo and mustard on French bread. Lawd! 22

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If there was anyone who is in their element, it’s a doctor playing butcher. When asked if operating on people is similar to operating on animals he said, “They are amazingly similar. I can identify the muscles in each species.” The truth be told, Doc simply loves breaking down a side of beef or a hog. You’re probably thinking how does a surgeon have time to run a restaurant? Good question, and it’s the first one I asked him. First of all, he balances his time very well. And second, he has help.

PAGING CHEF GREEN … PAGING CHEF GREEN

When the ‘Rette first got going, Robert had a partner. After a short time that partnership went the way partnerships often go, and he needed a special someone to help fulfill his vision. Enter Chef Don Green. Chef Don is formerly trained and is a graduate of the incredible Louisiana Culinary Institute. He is very serious about his kitchen and the food that comes out of that kitchen, but Chef Don has a laid-back vibe. Sporting a full beard, worn jeans, and faded tee, he’s soft spoken and highly intelligent. Don came in and added a chef’s flair, elevating and refining dishes, introducing new concepts, and balancing flavors. Like he says, “I want to cook things people can eat all the time,” meaning delicious everyday foods.

CULTURE He makes his stocks from scratch in the old way by first roasting bones and vegetables, then simmering in water for 12-15 hours. You will not find jarred stock base concentrates or powder mixes here. He applies the classic French techniques he learned in school to the rustic, bold world of smoked and cured meats. “I’m trying to take you down memory lane so you can make new memories,” said Don. “This place is much more than a burger joint.”

LOOKING DOWN THE ROAD

The future of the Superette is delicious. Doc and Chef want to draw people in by doing more whole animal cooking. Couchon de lait, roasted lamb, and sides of beef will be cooked outside on the patio so all can enjoy the process. Doc is very transparent with his recipes and techniques. To him and Chef Don, it’s all about having great food and a great time. Both men want to employ more farm to table. In fact, on the day of this interview Doc was outside, hard at work making raised beds for a garden. Don’t be surprised to see special tastings and events in the near future. Chef Don wants to be a little more innovative and trendier in order to attract a wider audience. He wants to flex the restaurant’s culinary muscles.

ENJOYING THE EXPERIENCE

Doc has a wonderful philosophy about his little jewel in Freetown. “Come as you are, enjoy where you are, and have some great food. We would all be better off if we shared a meal together.” I couldn’t agree more. Pay ‘em a visit at 600 Lamar St in Lafayette. They’re open from 11 a.m. – 3 p.m. Tuesday through Saturday. And for the love of all things good in this world … get the Reuben. Stay hungry. R ROUX

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Stay tuned for a Roux Magazine Pop-Up Event!

FOOD & drink

Cuisine with an Italian Inf a n a i s i u o L luence South

4017 Johnston Street, Lafayette, Louisiana Reservations: (337) 989-9291

Join us on Fridays for

Walter Walaltltteerer Jr. Wa Jr. live in the back room!

FOOD

INGREDIENTS: 8 cups sweet corn (frozen) 2 medium poblano pepper 2 tablespoons olive oil 1 large red onion (chopped) 3 medium jalapeños (seeded and diced) 2 tablespoons chili power 1 tablespoons ground cumin 1 tablespoon chipotle’ powder 1 tablespoon Louisiana Love Seasoning Blend 24-30 chicken wings (deboned) 1 cup crema 1 lb. queso fresco cheese (crumbled) ½ cup of melted salted butter ½ cup of local honey 2 limes

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

Grillin’ with the Gurus GURU ELOTÉ STUFFED CHICKEN WINGS

By Jacque Fruge’

ou think you’ve had chicken wings just about every way imaginable? Hang on … you’ve never had this. The Gurus take the bones out of chicken wings, stuff them with an incredible eloté (Mexican street corn), and grill them to perfection. Then they glaze them with a honey butter and finish with fresh limes. Like I said, you’ve never had anything like this! THE GURUS Keith is a traveling product representative (read salesman) who sells grills. His job takes him all over the U.S., mostly in the Central and Western regions. Curt loves to write and has written professionally since 2009, and his personal blog is called “From the Boot.” Want to know how to get the most out of your grill? Want to know how to reverse sear, how to keep fish from sticking, or what’s cross ventilation? Be sure to tune in on Mondays and Wednesdays at 6:30 p.m. or anytime online at kdcg.com and Facebook. R

METHOD: 1. Thaw corn in microwave by cooking 2 minutes at a time, stirring at each interval. 2. Char poblano peppers well over open fire, place in covered bowl and allow to steam for 5-7 minutes. 3. Peel and seed poblanos under cool running water. 4. Dice and reserve. 5. Place a large, heavy pot over medium high heat, add olive oil. 6. Once hot, add corn, and cook stirring frequently until golden brown. 7. Add jalapeño pepper, onions, and dry seasonings to taste. 8. Cook until vegetables are soft. 9. Add crema, reduce heat to simmer, and cook for 10-15 minutes. 10. Remove to bowl, allow to cool, cover and place in refrigerator for at least 4 hours or overnight. 11. Add queso fresco to mixed and stir well to combine. 12. Stuff mixture into boneless wings until filled, but not falling out. 13. Season the outside of the wings with Louisiana Love and chili powder. 14. Combine honey and butter to be used as a glaze while grilling. 15. Over a medium-low fire, grill wings for 2-3 minutes on each side, then remove to indirect heat and cook for an additional 3-4 minutes per side, brushing with glaze at each turn. 16. Remove from fire and allow to rest under foil for 5 minutes. 17. Cut limes into wedges to be served with wings. Note: There are several instructional videos online that demonstrate how to debone chicken wings. Cooking with Mama Mui is an excellent example.

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n a g e ti B LAFAYETTE’S CONNECTION TO BOOMING CONFECTION COMPANY By Robyn Holbrook

FOOD

ike all ventures, it must start with an idea. This was simply a craving for a great beignet in the middle of the night. One night in 2016 in their home nicknamed “Sugar Shack,” they craved a good ol’ beignet and thought, “What if we open a place that sells beignets and we can have them at any time?” Well, Louisiana native, actress Elizabeth Morris, and her bestie Christina Milian, took their idea and envisioned it into something more. They paired up with friend and Lafayette native, Robyn Holbrook, to begin the process of logo design, branding, and even recipe development. Robyn is a Senior Graphic Designer who also cooks, bakes and caters on the side. Popular in Lafayette and Houston, Texas, for her fabulous and creative cheesecakes, she was the perfect fit for creating the concept, design, and helping craft ideas in the kitchen. Catch her on Instagram under the user name “hornandhalo,” but be warned, you will become hungry glancing at her page. The original name for the company was “Sugar Shack,” but it later changed to “Beignet Box” to reflect the vision of simply amazing beignets. “You know immediately what’s on the menu, dahling,” said Robyn. The idea was born in 2016. The logo and branding was completed in 2017. Now for the other important part, the beignet. We best describe our beignets as if a traditional beignet and a croissant had a pillowy, powdered sugar, perfect baby. “If we couldn’t stop eating them after several different samplings, we knew others would be in the same boat, beau,” said Robyn.

Opposite page: Beignet Box beignets & refreshing lemonade; Above: Left to right: Christina Milian, Elizabeth Morris

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FOOD 2018 was an amazing year, full of pop-up events at various locations, including on the set of Bad Boys 3 (Will Smith loved and continues to love them) and Beignet Box’s first big Louisiana gig, LSU Tiger Stadium. While this helped gain more exposure for Beignet Box and the delicious beignets, Elizabeth wanted more. Her resilience paired with her go-getter attitude landed the next move for Beignet Box — a food truck in Los Angeles. She found a sleek, custom-built Mercedes Sprinter, specifically designed for frying. Lawd, if that ain’t a sign, I don’t know what is! Elizabeth and Robyn collaborated on the vehicle wrap to create an inviting cafe feel with a kiss of Louisiana southern hospitality. “These are authentic Louisiana beignets from Louisiana babes, and I want everyone to know they’re getting the real deal,” Robyn states, on why she designed the ‘Originally From (shape of Louisiana)’ graphic. In 2019, Robyn was flown out to the L.A. launch for the Beignet Box food truck, as she was the vibrant and friendly personality for the company. “For the three weeks I was in L.A., all walks of life came to the truck. Celebrities, Louisiana natives, locals and travelers that were either familiar with the treat or have never had a beignet,” she said. “Some didn’t know how to pronounce it. I helped everyone experience the sweetness that is Louisiana hospitality, paired with the sweetness of Beignet Box beignets. I love that I was a part of this process and it was with friends.” R Left: Beignet Box Truck – Studio City, CA; Below: Beignet Box Truck; Opposite page: Beignet Box beignets

WANT BEIGNET BOX AT YOUR NEXT EVENT? Beignet Box trucks are available for any event at www. thebeignetbox.com. Beignet Box currently has a food truck located in Los Angeles, Calif., and Lafayette, La., along with three storefronts located in Los Angeles. Follow beignetbox on Instagram for hours, locations and updates.

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FOOD

Bananas Foster Bread Pudding By Bon Temps Grill

BREAD PUDDING INGREDIENTS: 1½ loaves French bread 10½ ounces white sugar 3 eggs 1 tablespoon baking powder 1 teaspoon vanilla extract 1 teaspoon banana extract 2 teaspoons cinnamon ½ teaspoon nutmeg ⅓ pound butter 10½ ounces heavy cream 21 ounces whole milk RUM SAUCE INGREDIENTS: ½ pound brown sugar 4 ounces banana liquor 4 ounces dark rum 1 teaspoon butter 1 ounce water METHOD:: 1. Preheat the oven to 350 degrees. 2. Once your oven is preheated, lightly toast the French bread,

about 4 minutes. Shred your toasted bread into small pieces and place in a large mixing bowl. 3. Melt your butter and spread it on the bottom of your baking pan. 4. In a separate large mixing bowl, combine all other ingredients except for 2½ ounces of your white sugar. Whisk ingredients together until well combined. Pour this mixture over your shredded bread and use a kitchen spoon to fold bread into mixture until bread is thoroughly coated. 5. Transfer the bread mixture into your buttered baking pan and cover with food film and foil. Bake for 30 minutes. 6. Remove film and foil and continue to bake, uncovered, for 15 minutes. 7. Over medium heat, melt 1 teaspoon butter to coat the bottom of a large skillet. 8. Add your banana liquor, rum,

water and brown sugar. Whisk to combine and dissolve sugar. Let reduce until thickened slightly to a syrup-like consistency. 9. Pour rum sauce over your bread pudding. Serve as-is or topped with a scoop of vanilla ice cream. R

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scottscajun.com

FOOD

Crawfish Étouffée INGREDIENTS 1 stick of butter 1 pound of peeled crawfish 1 large onion (diced) 1 medium bell pepper (diced) 2 cloves of garlic (crushed) 16 ozs. of seafood broth or water 1 ½ tbsp of Scott’s Seasoning 1 tbsp cornstarch INSTRUCTIONS In a 5 qt pot, melt butter on medium heat. Once butter is melted, add onions and bell peppers. While this is cooking, open the 1 pound of crawfish and add a cup of water or broth to the bag. The purpose of this is to capture all the crawfish fat in the bag (this is the most important step; all of the flavor is in the fat). Once the onions are transparent, pour all the liquid from each bag of crawfish, leaving the crawfish tails behind. Add garlic and Scott’s Seasoning. Bring to a boil, cover and reduce heat to simmer. Allow to simmer for a minimum of 15 minutes. Add the crawfish. Thoroughly mix cornstarch and remaining water or broth in a separate bowl. Pour this liquid in the pot. Bring to a boil and reduce heat to a simmer uncovered for a minimum of 10 minutes or until consistency has thickened. Serve over cooked rice.

Everything is better with Scott’s! Whether it is Scott’s Cajun Seasoning, Jambalaya, Gumbo, Pastalaya, Red Beans, Fish Fry, Hot Sauce, or Dirty Rice dressing mix, Scott’s Cajun products are delicious and easy to make. Many of his products taste homemade and are ready in 30 minutes or less. Scott is the founder and owner of Scott’s Cajun Market, and is a native of Lafayette, Louisiana. The oil industry gave him and his family the opportunity to travel around the world. During their travels, Scott developed his own Cajun seasoning so his family would always have a taste of home. Find his products and recipes at scottscajun.com and follow him on Facebook for updates. R

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The Blanche DuBios By Whiskey and Vine

INGREDIENTS: 1 oz Cocchi Americano 1 oz Dolin Blanc 1 oz Ford’s Gin Edible Orchid METHOD: 1. Place all ingredients in a rocks glass with a large ice sphere and stir. 2. Garnish with an orchid. MEET OUR SOMMELIER: The bar at Whiskey & Vine is led by in-house Sommelier and General Manager, Dina Bohn. Bohn pays particular attention to the flavors and origins of her selections, ensuring our menu is among the most comprehensive. R

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Spend $50, Get 10 WV Dollars! *

Ready to deck their calendar with Southern blues, bold reds and holiday spirits? This year, surprise them with a gift card to Whiskey & Vine—Lafayette’s #1 spot to unwind. wvlounge.com | 337-534-0662 | 507 W. Pinhook Rd, Lafayette, LA

*Promotion ends January 7, 2024. WV Dollars are redeemable on your next visit following gift card purchase.

The Tastiest Way to Get on Their Nice List Hungry for the holidays? Make this season oh-so-savory with a Bon Temps Grill gift card! For every $50 spent, you’ll get 10 Bon Temps Bucks to use on your next visit.* 1211 W. Pinhook Road in Lafayette | BonTempsGrill.com *Promotion ends January 7, 2024. Bon Temps Bucks are redeemable on your next visit following gift card purchase.

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FOOD Jennifer Melanco’s Zabaglione Custard

LAFAYETTE NATIVE AND ENTREPRENEUR KNOWS HER DESSERTS

ennifer Melanco is a Lafayette native who worked in several restaurants in Lafayette and Broussard before opening Sophi P. Cakes in May 2010 on Johnston Street in Lafayette. She helped introduce the cupcake craze to Lafayette with Sophi P.’s, which was open for around 10 years and created a loyal following of superfans. Jennifer is currently living a slow and lazy life in Texas with Dustin, her super rad husband of 23 years. Without giving away any of her cupcake trade secrets, Jennifer knows her desserts, and one of her favorites is Zabaglione custard, a recipe of Italian origin that is made with minimal ingredients. Jennifer graciously agreed to share her favorite Zabaglione recipe with Roux readers. It’s quick and easy to make, and oh so delicious! TIPS • This needs constant whisking in order to not overcook or curdle. • The custard is cooked over a double boiler. Prepare the double boiler by filling a pot halfway with water - you do not want the bottom of the bowl to touch the water. Bring the water to a simmer, then reduce the heat to maintain the simmer. • Use a round-bottomed stainless steel or Pyrex bowl. • Have fun with the recipe, exchange the Marsala Wine for Sherry or Grand Marnier. Skip the whipped cream and serve warm. Serve with fruit that pairs well with your alcohol of choice.

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Strawberries lining the side of a Coupe glass, topped with Zabaglione. INGREDIENTS 9 egg yolks, at room temperature 1/2 cup granulated sugar 1/2 cup Marsala Wine OPTIONAL 1 cup Heavy Whipping Cream (whipped to soft peaks) Strawberries - fresh is always best. But if you can only find frozen, once thawed, toss with a little sugar to cut any bitterness. INSTRUCTIONS 1. In the bowl, add the egg yolks and sugar, whisk until combined. 2. Pour in the Marsala Wine, whisking just enough to combine the ingredients. 3. Set the bowl containing the custard mixture over the simmering water. 4. Whisk the custard mixture continuously until it thickens (approx. 5 minutes) the mixture will become frothy and pale, tripling in volume. 5. Remove the bowl from the pot, but continue whisking for a minute or two as the bowl starts to cool. If you prefer, you can serve the custard while still warm, or chilled without additional ingredients. If you want a pudding-like consistency (pictured), set the custard aside for about 15 minutes to cool, then gently fold the whipped cream into the custard, about a third at a time, until you reach your desired consistency and flavor.

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Photos courtesy of Le’Bachi Yaki

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FOOD Jumping Shrimp and Flipping Scallops HIBACHI IN YOUR HOME By Matthew Miller

The flames rise as Chef Le prepares his dinner show.

e’Bachi Yaki is not a Cajun name, but it’s becoming as natural a part of Lafayette as any Boudreaux or Thibodeaux. What, or who, is a Le’Bachi Yaki anyway? It turns out that it means delicious dinner and entertainment delivered right to your own home! Chef Loi Le and his wife Bonnie Le are all about Hibachi, and Chef Le’s own description of his job may be a first for Lafayette – Private Hibachi Chef. And as for the name? Chef Le explains, “Well coming up with our name was actually pretty simple; we wanted something different, but we also wanted it to reflect us. Le is our last name, Chef Loi Le and Wife Bonnie Le. Bachi is a short way to say Hibachi, and Yaki is for the amazing TeriYAKI sauce that Chef Le makes. So that is how Le’Bachi Yaki was born.” All right, now it makes sense. Chef Le and Mrs. Le own a custom, commercial hibachi grill and take it to kitchens all around Acadiana. Chef will cook an entire hibachi meal for you and your guests, complete with all the entertaining tricks that make hibachi not only a meal, but a special experience. If you have never enjoyed hibachi, it is a cooking method based in Japanese cuisine that uses a grill or flat-top grill to cook meats, vegetables, fried rice, and other delicious dishes. What makes it so fun is not only the great food, but the chef’s skills. Flipping,

turning, bouncing, building, and scattering the food with the deft swiftness of an expert is something to behold, and don’t be surprised if the chef flips a shrimp or two right into your mouth. It’s like dinner theater, and with Chef Le’s service, you can have all of that right in your own kitchen. The Les are not originally from Lafayette. Chef Le was born in Boston and grew up in Pensacola. His family had a shrimping business, but when Hurricane Ivan destroyed their shrimping boat, they chose to move to Louisiana to start a blue crabbing business in Lyia, Iberia Parish. Chef Le met his wife, Bonnie, after the move. When she told him that potato salad goes in gumbo (which I heartily agree with), he knew it was love. And he knew that Louisiana was truly his new home. “I love Lafayette, I love the people, and most importantly, the food,” says Chef. Running the hibachi grill is no small feat but requires culinary skills as well as great showmanship and the ability to interact with an audience. Having worked for several Asian restaurants, Le had a chance to learn to cook hibachi, and he took the risk. He never looked back, and hibachi is one of his true, great passions. What does he love the most about his work? “I love that you can entertain and feed your guests, while putting your own flair on your show and how it’s cooked.” When asked why he specifically chose his hibachi to-go model, Chef Le explains: “After being in the restaurant business for over 20 years, I’ve always been limited on the amount of time and the quality I am able to give to my guests. We have been thinking of the idea of food trucks, but we wanted to do something different. And since we love to cook and entertain around here, I thought, ‘Let me bring hibachi home.’ I love putting on a show that engages everyone at the table and serving them a meal they won’t forget. My wife and I decided to finally step up and make it happen.” What is on Chef Le’s menu? The client can choose the main protein from a mouthwatering selection of chicken, shrimp, steak, filet, scallops, and lobster. Did someone say scallops and lobster? I am drooling already. All meals come with their delicious, homemade soup and a refreshing salad with ginger dressing. Rice and ROUX

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FOOD vegetables are also included, and guests can also add noodles if they prefer. It’s a complete and filling meal. What’s the secret that brings the meal all together? It’s Chef Le’s special, homemade teriyaki sauce. Guests do not need to worry about setting up or breaking down – the Les do it all. “We bring everything from the custom grill, tables, chairs, plates, silverware, and décor. From setup to cleanup, we take care of every detail. Even the to-go boxes for any leftovers.” It is a no-hassle process meant for the pure enjoyment of the clients. Clients range from intimate, private dinners in people’s homes, to office parties, to everything in between. They can accommodate seating for 25 people. They also have a buffet option for very large gatherings. Chef Le and Bonnie started their business recently, in November of 2022, but they have been busy. December was busy for Christmas parties, and they continue to cook for football parties, birthdays, and family dinners. Chef’s personal favorite dish is the scallops, which are sea scallops from Cape Cod, the nice, big, juicy ones that taste just like the sweet, salty ocean. They have no plans to open a brick-and-mortar restaurant. First, their business model is unique, and the only such business in Lafayette (according to my current research). Second, they have so much fun doing it that they just want to continue. It is evident that Chef Le and Bonnie really love and enjoy their business. He says, “Le’Bachi Yaki is a labor of love; we source everything from the produce, to trying to get our meats local when we can, and making all of our own sauces which we also have started selling to order. We truly love what we do and can’t wait to share with everyone in Acadiana and beyond.” If you love the hibachi experience and want to try something unique, give Chef Le a try. He is an experienced, skilled hibachi chef with a delicious menu, all the tricks that make a hibachi dinner so fun, and his own proprietary, homemade teriyaki sauce. What could be better? You can reach Le’Bachi Yaki at lebachiyaki@gmail. com or call them at 337-380-7947. R

Le’Bachi Yaki is a labor of love; we source everything from the produce, to trying to get our meats local when we can, and making all of our own sauces which we also have started selling to order. We truly love what we do and can’t wait to share with everyone in Acadiana and beyond. 44

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Shrimp, steak, and vegetables in Chef Le’s homemade teriyaki sauce.

earn more a out a lon la tin olution for f r fo erectile y function at olution com f ot er erectile y function t erapie a en t orke olopla t offer off ffe ff fer a lon la tin olution t at can elp you re ain your confi ence in t e e room

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Dr. William Bra Roth o th r rolo www.DrWilliamBRoth.com

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FOOD

Golden Lobster Bites with Saffron Aioli and Caviar By Jason Stoner

INGREDIENTS: LOBSTER TAILS: 3 lobster tails 2 tablespoons Old Bay Seasoning 1 Stick of butter divided in halves 1 lemon 2 bay leaves 1/2 lemon peel zested Edible gold leaf for garnish LEMON SAFFRON AIOLI: 1 pinch saffron threads 1 tablespoon hot water 2 egg yolks 1 small clove garlic, minced 4 teaspoons fresh lemon juice ¼ teaspoon salt 1/8 teaspoon black pepper ¼ cup extra virgin olive oil

CAVIAR TOPPING: 1 oz high-quality caviar (such as Beluga or Osetra) METHOD: LEMON SAFFRON AIOLI: 1. Place saffron threads in the hot water and let steep for 5 min. 2. In a food processor or blender, combine the saffron threads and water with the egg yolks, garlic, lemon juice, salt, and pepper. Mix on high until blended. 3. With the food processor still running, slowly add in the olive oil. Blend until aioli is thickened. 4. Keep refrigerated until ready to serve.

LOBSTER BITES: 1. Add water, Old Bay Seasoning, lemon juice, and peels from one lemon and half a stick of butter and bring to a boil over high heat. 2. Add the lobster tails and cook for no more than two minutes. Remove from water and place in an ice bath to stop the cooking. 3. Remove the meat from the tails and cut it into 1-inch pieces (rounds). 4. Melt 1/2 stick of butter with 2 bay leaves and minced garlic. Simmer, not boil the butter. Place the lobster bites in the butter to finish cooking about 1-2 minutes. To serve, place a dollop of saffron aioli on a small plate or serving dish. Arrange the lobster bites on top, place a sheet of gold leaf on top, and use a brush to apply. Place a small dollop of caviar on top.

Since January 2020, Jason Stoner has been an integral member of Foodies of Lafayette, contributing significantly to both the community and its online presence at www.foodiesoflafayette.com. Alongside his husband, Stephen Rogers, Jason orchestrates exclusive, lavish Sunday Dinners each month. These invitation-only events, celebrated for their exceptional culinary delights, have quickly become a signature feature of the Lafayette food scene under Jason’s creative direction. R

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FOOD

Flamenco Martini By Stephen Rogers

INGREDIENTS: 2 oz Vodka (or Gin) 1/2 oz Dry Rouge Vermouth 1/2 oz Manzanilla Sherry 1/2 oz Freshly squeezed lemon juice 1/2 oz Pomegranate syrup or grenadine Lemon twist and pomegranate METHOD: 1. Fill a cocktail shaker with ice and add the vodka (or gin), dry vermouth, Manzanilla sherry, lemon juice, and pomegranate syrup or grenadine. 2. Shake vigorously for 10-15 seconds to chill and mix the ingredients. 3. Strain the mixture into a chilled martini glass. 4. Garnish with a lemon twist and a few pomegranate seeds.

Stephen Rogers, a talented designer with Albarado’s Fine Furnishings and SDR Interiors, brings his artistic expertise to the exclusive Sunday Dinners he hosts alongside his husband, Jason Stoner. He is the creative force behind the signature cocktails, elegant tablescapes, and exquisite desserts. His flair for culinary arts and aesthetic design not only showcases his professional skills but also makes each event a memorable experience for all attendees.. R

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Creating Unforgettable Moments bookthechapels.com

Photo credit: Elizabeth Watts

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Photo credit: BD Entertainment - DJ Epic

ACADIANA SYMPHONY ORCHESTRA PERFORMS WINDBORNE’S

The Music Of Pink Floyd Featuring Guest Conductor Brent Havens & Vocalist Randy Jackson of Zebra

THURSDAY, JANUARY 11TH, 2024 | 7:30PM HEYMANN PERFORMING ARTS CENTER

EY 50

T ETS N S E T NN ENTER B E EY NN ENTER

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PRESENTED

MUSIC ROUX

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THE RUINS

NEW ENTERTAINMENT VENUE ELEVATES L 52

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LEE ANN BROUSSARD

PHOTOGRAPHS BY BLUE OAK MEDIA The decor was always made to create a Roman vibe complete with miniature Pantheon Columns.

LAFAYETTE MUSIC and RESTAURANT SCENE ROUX

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he Ruins of Rome and the surrounding area of Italy are second only to the United States in the number of movies that are filmed there on location. Nearly 7 million people around the world travel to Rome each year just to see the Ruins. But if you live in Lafayette, La., you don’t have to go that far to travel or wait until your next action-packed movie is filmed there to get a feel for the ancient city. Located in Parc Lafayette, in the heart of River Ranch, the newest entertainment venue will at least give you the feel of being in Rome. The Ruins, as it is aptly called, opened for business during the height of COVID in 2021, moving into the spot that was once occupied by The Grouse Room. According to the current venue manager Ashley Chacherie, “The owners always had it set in their minds that they wanted to give their entertainment facility that Roman Ruins vibe.” Without a doubt, the Roman elements are there from marble accents to the small replicas of the 16 monolithic columns that

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were constructed for the Pantheon in Rome. Bronze European bust sculptures also adorn various locations within the club, along with full wall tapestries that cost hundreds to thousands of dollars. Gone are the traditional high table and chairs look, now replaced by low vintage seating throughout so that customers can enjoy plates of yummy concoctions or have a relaxing place to sit and order some of the specialty drinks in the upscale lounge. The menu and full bar include such items like Crawfish Pasta, Ginger Chicken Wrap, Fried Green Beans, Piná Colada Pork Ribs, Wagyu Sliders, Boudin Balls, and Apple Pie Egg Rolls, just to name a few. The one-page menu of food is definitely outweighed by the seven-page spirits list that can be found on their Facebook page and on their website. Chacherie says, “While we have a great selection of craft drinks, it seems that the customers’ delights are our Old-Fashioneds. On a busy night, I always get a little anxious that we will run out of the needed ice cubes for our fans’ favorite!”

Above: Great stage with quality sound and lighting system for entertainment Wed-Thurs; Opposite page: Full bar with crafty drinks on the menu; Food and drinks served in quaint seating areas surrounded by wall to wall tapestries

MUSIC On a busy night, I always get a little anxious that we will run out of the needed ice cubes for our fans’ favorite. – Ashley Chacherie, Manager of The Ruins

If that fails however, the other, go-to specials include Athena’s Envy (made with Absolute Vanilla), Hades Paloma (made with Ghost Tequila), Baccus Sangria (made with Silver Gate Chardonnay), and Cocktail À La Louisiana (made with Heaven’s Door Rye). And there are plenty more, plus top shelf liquor for drinks of your choice. The performance stage is set with its own quality sound and lighting system. Nearly 280 people can fit into the club nicely, and while the venue was slow to develop a following mid-COVID, they have finally hit their stride with entertainment between Wednesday and Saturday nights. Wednesdays are reserved for Trivia Nights. Thursdays are hosted by Abi Clair and called “Clairaoke” nights with all brave singers receiving complimentary shots for their participation. Fridays are reserved for the best in live talent. Saturday nights feature DJ Mike Jamez who also invites several regular DJs to spin. “We always say come to The Ruins to get ruined,” states Chacherie. At the very least, you’ll be taken on a journey that evokes the grandeur of Rome. It’s just a little touch of Rome in for sure, but it certainly makes the entertainment of the night a little unique. R ROUX

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… all I really wanted to do was honor and pay homage to my grandparents who had since passed away. I did that, and I felt blessed just to be considered for anything more.

Photo courtesy of JD Mahoney

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MUSIC

Dustin Dale Gaspard

VERMILLION SINGER-SONGWRITER’S JOURNEY TO THE RECORDING ACADEMY

By Lee Ann Broussard

rom the wetlands and prairie fields of Vermillion Parish comes one of Lafayette’s favorite singersongwriters, Dustin Dale Gaspard. He started late in the game, relatively speaking. But once he picked up the guitar at age 17 and started performing in Lafayette’s saturated market of entertainers, he became a favorite. DG and the Freetown Sound was one of the first major collaborations that Gaspard put together. But the packed venues and sold-out shows were not enough to keep the members of the band together for long. Gaspard explains, “Everyone in the band excelled in what they did, so of course they had their own dreams and I don’t blame them, but they went for what was calling them.” Then COVID hit the music industry probably harder than most industries. So like a great songwriter, Gaspard took that down time to create music that was dedicated to the folks who raised him, his grandparents. His “Hoping Heaven Got A Kitchen” album was the end result of pouring his heart and passion into the musical endeavors that his grandparents supported him in all along. He says, “The success of that first fulllength record proved my aim was on target, and it spoke to the very heart of the culture, the legacy, and the land where I was raised and what makes up who I am today.” The success of that album was validated by his nod from the Grammys. After the record was submitted to the Recording Academy, Gaspard, only surprising to him, was up

for consideration as Best Americana Roots Performance, Americana Roots Song, and Best Americana Album. “I thought it was going to be a long shot,” Gaspard says. “But at the end of the day, all I really wanted to do was honor and pay homage to my grandparents who had since passed away. I know I did that, and I felt blessed just to be considered for anything more.” Now with a fan base around the country that has come to know his music, Gaspard has been able to put together both a national solo and duo tour. In a short span of several months, he has traveled the country and made his mark in at least 30 major music markets. And that’s just the start. He plans more dates throughout the year. “Though I have played for thousands at a time, I think the high point of this past year beyond the Grammy consideration was a sold-out record launch and performance at the Acadiana Center for the Arts,” said Gaspard. “Though ACA can only hold a few hundred, I know that those who came know me, knew my music, and they were there to support me and show me some love. It was one of the most memorable nights I’ve had since becoming a performer.” R

Below: Dustin Gaspard at Home in Vermillion Parish (Photo courtesy of J Messa)

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4007 West Congress Street t a h Lafayette, Louisiana w t c e t o Pr rs most! 337 984-1990 matte @MahoneyBausAgencyAllstateAgency

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We are the key to your home 337-362-4050 EDGEMORTGAGELOAN.COM

120 RUE BEAUREGARD SUITE 110 LAFAYETTE, LA 70508

NMLS # 2320423

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Equal Housing Lender

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Gauthier House

The Historic

FIND US ON AIRBNB

WEDDINGS + FAMILY + GATHERINGS designed for hosting large groups

Eliza Jane DEAR

ENJOYED THE STAY! BE BACK SOON! By Helen Balensiefen-Bow

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TRAVEL

hen World of Hyatt purchased nine historic warehouses on Magazine Street to develop a boutique property in New Orleans in 2016, the hospitality company was deliberate about incorporating its vibrant past with an immaculate modern style. Upon entering the bright red doors, The Eliza Jane Hotel exudes a warm, inviting vibe that gives tribute to namesake Eliza Jane Nicholson. Eliza Jane was the first female editor of a major American newspaper, then-named the Daily Picayune (now, Times-Picayune). On October 17, 1866, the newspaper ran Eliza Jane’s poem, “A Little Bunch of Roses.” The poem was the first of many poems, news articles, a society column called the “Society Bee,” and popular “Weather Frog” cartoon created by Eliza Jane — under the pseudonym, “Pearl Rivers.” She married Alva Holbrook, then owner and publisher of the Daily Picayune, and inherited the media outlet when he died in 1876 — establishing Eliza Jane as the first woman in the U.S. to own a major newspaper. Under her leadership, the circulation of the newspaper skyrocketed, making it one of the most prominent journals in the South at the time. A true Femme Rebelle, Eliza Jane fell in love with a married man, George Nicholson, whom she later married in 1878 after his wife passed away. Featured in Hyatt’s The Unbound Collection, comprised of hotels that offer unique experiences, The Eliza Jane has 196 guest rooms including 50 suites. Literary-themed motifs and décor, such as old books, newspaper print wallpaper, antique typewriters and cozy leather chairs are prominent throughout. Signature suites, aptly named Publishers and Editors, are highlighted by a bathtub in the shower, set off by tall ceilings.

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Shaped like a huge rectangle, some of the hotel’s guest rooms overlook a courtyard in the center. Other rooms face Magazine Street while some abut dark, brick walls — a position coveted by guests who’ve had too many of News Orleans’ famous libations. THE BEAT Speaking of libations, The Press Room Bar & Lounge pays homage to a previous historic occupant of the former warehouses, the Peychaud Bitters Factory. For $55, you’ll receive their signature drink — a high-end Sazerac cocktail called “The Origin Story,” served in a stunning glass with an etching of the hotel’s exterior curated by famed New Orleans designer Mignon Faget. In addition to swanky cocktails, guests enjoy the unique sound of New Orleans jazz music each Thursday. THE SCOOP Whether you’re a hotel guest of The Eliza Jane or not — you will want to dine at its signature French brasserie, Couvant. Honing his talent in Paris and New York, Executive Chef and Crescent City native Ryan Pearson creates uniquely elegant dishes. Consider the crawfish gnocchi, utilizing fresh crawfish steeped in a reduction sauce and nestled in hand-rolled gnocchi. Or a hamburger with caramelized onions and Dijon mustard, topped with raclette cheese

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TRAVEL

melted over your meal table-side. How about savory duck confit waffles? A mushroom omelet with grits and garlic potatoes? “It was as if the heavens opened up and the sun was shining brightly when Executive Chef Ryan Pearson joined our team,” Klein said. “Describing Chef Ryan’s style, I think about what French chefs would make if they had access to the fresh seafood of New Orleans, mushrooms grown from a farm an hour away, or the beloved Ponchatoula strawberries.” The brasserie’s bottomless cocktail brunch on Saturdays and Sundays is popular with guests and non-guests, alike. And if you start off having a Mimosa and want to switch to a Bloody Mary, that’s just fine at Couvant. THE LEAD The Eliza Jane also features 1,800 square feet reserved for events, called The Holbrook Room. The shotgun-style space opens up to the stunning courtyard, ideal for receptions with up to 125 guests or seated dinners for about 80 guests. Smaller groups can be accommodated in the private dining room for 20 seated guests at Couvant. BREAKING NEWS Before you leave, be sure to take a ‘selfie’ in front of the courtyard fountain which features a custom Mardi-Gras inspired sculpture designed by local artist Brent Barnidge. “Mardi-Gras inspired” is polite way of saying that’s she’s bare-breasted, y’all. R

Photos courtesy of The Eliza Jane

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Minor Primary Care Urgent Care Services

Occupational Medicine

ProMedx Healthcare

Visit us online

337-534-4410 | myminutemed.com 3641 Ambassador Caffery Parkway, Suite 100 Lafayette, Louisiana 70503

SPORTS ROUX

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Through his involvement with the Motor Sports Safety Group (and his passionate involvement in racing), Jason Cormier watches from the pit as his NASCAR team performs on race day. (Photo courtesy of Shannon Thompson)

I didn’t look at it like there were options. This is what I have to do, period.

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SPORTS

Jason Cormier

A RENAISSANCE MAN By Paul J. Angelle, Jr.

ack around 1996, recent graduate and former LSU basketball player Jason Cormier was trying to figure out what’s next. He had played semi-professional basketball and was working two jobs at the time – as a a sales associate at AutoZone and doing patient transport at the Baton Rouge General Medical Center. “I was just drawn to patient care, and after some time they offered me a full-time position. I thought I was on cloud 27. I thought I was a big deal. They gave me a pager, and I was working in the medical field.” Attracted to whatever was going on behind the forbidden doors of the operating room, Cormier did everything he could to get closer to surgery. After weeks of calling the hospital’s hiring manager, he wore her down and was able to transport patients to surgery. But he knew he wanted to be even closer to the action. One day he arrived at a room to pick up a patient for a routine hip surgery, but the patient was in a full-blown state of panic. She was terrified. She told Cormier multiple times that she couldn’t go through with the surgery, that she was too “nervous.” “I tell her it’s just hip surgery, she’ll be fine, and they do this all the time,” Cormier remembers. “I don’t know what I’m talking about of course, but I think I do.” Realizing how scared she was, he offered, “Look, if it helps, I’ll be in the room with you. If there’s anything I can do, just let me know. Say the word.” The patient agreed to go if Cormier promised to pray with her before surgery, to which he agreed without hesitation. “I honestly didn’t think she was gonna hold me to it,” he admits. Cormier delivered the patient to pre-op holding and went off to do assigned tasks in other rooms, such as changing sheets. “Dr. Nicholson was the surgeon, I’ll never forget this,” recalls Cormier. “They called me over the overhead intercom. I hear ‘Jason Cormier, we need you in Room Two,’ and I was like, ‘Oh man, what did I do?’” He called the room and a team member picked up the phone and said, “Look, we can’t start this case until you get here.” Dr. Nicholson urged Cormier to drop whatever he was doing and come over. “I’m really scared, wondering what I could have done,” explains Cormier. “But I walked in the room and Dr. Nicholson says, ‘Hey Jason … this lady said you promised her you’d pray with her.’” “I said, ‘yes sir I did,’ and he said, ‘Well, she’s waiting, and we’re all waiting on you,” adds Cormier.

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SPORTS Cormier sat with the patient, they started praying, and she went to sleep. After she woke up and was in the recovery room, the patient called for Cormier. She let him know that she had a new faith in medicine. “That was it,” Cormier says enthusiastically. “I knew what I wanted to do. Surgeons were my heroes, and I wanted to do what they do. Dr. Nicholson eventually wrote a letter of recommendation for me, and in a few short years I was in medical school.” Called a renaissance man by former Arkansas governor Mike Huckabee, Cormier is one of the world’s top neurosurgeons. He’s very active in NASCAR and ARCA racing as an owner and a driver. He’s an accomplished electronic dance music DJ and producer currently working with Grammy awardwinning country artists [about to release a compilation that is a follow-up to an EP that’s “blowing up”]. He’s a conservationist and a duck hunter up for a board position with Ducks Unlimited, an inventor, and now an author. His book, “Driven,” was released earlier this year. “It was really an awesome experience,” Cormier says about the book. “I find myself telling more people, ‘You need to write a book … you’re successful.’” “The demographics today, whether it’s the millennials or the younger generation … it seems sometimes like they’re lost, man, when too many things are being given that you know we had to work for,” Cormier continues. “I can tell you, one of the biggest signs that I was really doing something that was vindicated were the interviews conducted with people that I grew up with … they all said so many things that I didn’t know. I had no idea that they felt that way about me.” “People notice what you do. They saw how hard I worked.” Cormier decided at that point to write his book. “I didn’t look at it like, okay, this book might happen,” Cormier explains. “I told myself, ‘this must be done, and there’s just no excuses …’ I didn’t look at it like there were options. This is what I have to do, period.” R

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Top to bottom: A native of South Louisiana, Dr, John Cormier is acknowledged as one of the country’s leading neurosurgeons – his busy Lafayette, Louisiana practice has him performing complex intracranial and complex spinal operations on patients from around the country. (Photo courtesy of John Cormier); Jason speaking to STMs basketball team back in February (Photo courtesy of Danny Broussard); As a point guard in college at LSU, Jason Cormier experienced college basketball as teammates with multiple future NBA players… Namely Shaquille O’Neal, Chris Jackson, and Stanley Roberts. (Photo courtesy of LSU Sports Information)

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ART

Crystall Corroy Ste. Marie Crystall Corroy is an artist whose style of painting is more than a visual representation of an object or a scene. She paints intuitively, using her emotions to guide color and layers of textured oils, blending together feelings and pigments. Crystall aims to capture feeling, so that each individual viewing the painting can interpret what they see from their own unique perspective. “They see what they need to see in the painting,” she says, “something that is a gift to them, or that will lift them up. They may even see something in a painting that I hadn’t even noticed, which makes my heart smile.” R

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