Food and Drink

Tippling in Thibodaux

Satsuma Dreamsicle Sour Add 2 ounces Pinhook bourbon, 2 ounces fresh satsuma juice, 1 ounce simple syrup, ½ ounce vanilla bean syrup and 1 egg white in a shaker over ice. Shake vigorously, pour into an old fashioned glass, top…

Hearty Fare

Supremes are sections of acitrusfruit with all of the pith and peel cut away. Once sliced, you can usethem in salads (and ceviche) or for garnishes. Since the bitter pith and peel are removed, you get…

Grit + Glory

Star Power | Prior to opening Luna Bar and Grill in Lake Charles, Chef Dave Evans had a satori. He conceived of the notion of selling sandwiches named after the planets. The Earth Burger, Venus, Neptune,…

Recettes de cocktails: In Pursuit of Simplicity

While the swimsuits and shorelines of summer vanish with the Sept. 22 autumn equinox, Acadiana’s cooling cocktails prevail with the lingering heat. Soaring temperatures invariably converge with the onset of fall, when fields of sugar cane reach harvest heights along…

De la cuisine: Savory Salmon

Redfish, speckled trout, flounder and red snapper — longtime Louisiana favorites — are getting harder and harder to come by unless you have the luxury of either catching them yourself or have friends who share their bounty with you.  Like…

Recettes de Cocktails: Happy Hour in a Digital Age

The winding roads of Acadiana are still quiet most summer evenings under lockdown and now phase 1 of recovery, resulting in a sharp uptick in internet traffic from homes abuzz with families on video chats, the core social feature that…

De la cuisine: Classic Elegance

Since childhood, summer has been my favorite time of year. What better time to enjoy lolling in a hammock staring at the clouds, and maybe a having a quick dip in a cool swimming pool. In my adult life, a…

Nouvelle de Villes

LAFAYETTE Spotlight on Spoonbill Spoonbill Watering Hole & Restaurant earned a place among America’s top eateries when it received a finalist nomination for the coveted 2020 James Beard Awards for Outstanding Restaurant Design in May. Emerging as a converted 1939…

In Other News

Look to the Sky Opelousas St. Landry Airport is hosting a Summer “Fly In” and Vintage War Bird Expo (June 26-28) featuring a famous WWII B-17 bomber along with other vintage warbirds to honor veterans and introduce the community to…

Sur le menu: Spicy Adventure

Located 10 miles south of New Iberia, Avery Island is a 2,200-acre salt dome packed hundreds of feet thick with the mineral and mined since the 18th century. It is also home to Tabasco hot pepper sauce, founded by Edmund…

Light Recipes

This month’s recipes, created with an eye to limiting fat and calories, can help. They are both nutritious and delicious, none of them are difficult to execute, several of them feature fruits and vegetables and all of them will bring…

Recettes de cocktails: Pass a Rummin' Good Time

Feeling romantic? Then head to Youngsville around dusk, when acoustic guitarists begin amorous, tender tunes at POUR, the new hot spot in Sugar Mill Pond (situated along the March 2 Mardi Gras parade route). Arrive about an hour before nightfall,…

De la cuisine: Casual Repast

Can it be that the days are getting just a bit longer, perhaps imperceptibly so, but longer just the same? As spring approaches I watch for telltale signs like the pale green leaves sprouting on the towering pecan trees in…

Sur la menu: Culinary Celebration

With twenty-six years of hospitality experience between them, in the fall of 2018 Candace Cooper and Jacob Sonnier decided it was time to make the move and open their own restaurant. “The concept was a simple one,” Sonnier said. “Get…

Best of Cracklins

The Cajun boucherie dates back centuries, a communal hog butchering where careful attempts were made to use every inch of the animal to adequately feed the coterie. Usually held in cold weather months, the boucherie produced items for backbone stew,…

Recettes de cocktails: A Drink with Bite

Created by award-winning mixologist, Candace Cooper, co-owner of The Point Seafood and Steakhouse in Broussard, the alluring Frost Bite seduces with creamy notes of vanilla and white chocolate brightened with a hint of pineapple. It is so simple that anyone…

De la cuisine: Conversation and Canapés

For years, I’ve bounced through the holidays attending every party, initiating impromptu gatherings and hosting several family celebrations. The day after New Year’s, I’m ready to take to my bed but hey, it’s Louisiana and Carnival season begins a few…

Sur la menu: Upscale Casual

Located on a tree-canopied block of historic, downtown Breaux Bridge that bustles with strollers perusing antique shops and local boutiques, in less than two years Café Sydney Mae has successfully risen to the challenge of replacing the iconic Café des…

Pour la maison: Sur la table

It’s one of the first chores we’re taught as children. Dutifully filling ice water glasses or carefully creasing napkins is a rite of passage in many Southern households. Although our daily dining habits may not call for Downton Abbey-level servingware,…

De la cuisine: Simple Supper

My summer vegetable crops are winding down but not before I harvested several beautiful eggplants (also known as aubergine or brinjal). To celebrate, I made a large batch of caponata, a Sicilian dish of eggplant, olives and onions seasoned with…

Nouvelles de villes: News

YOUNGSVILLE, CARENCRO Foodie Newsflash POUR Restaurant and Bar (River Ranch) will soon open its second location in Youngsville in the former Growler USA. Youngsville also welcomes a French Quarter-style brunch at the new Bourrée, located in the new Central Market…

Les personnes: If You Braise It, They Will Come

As far as Acadiana culinary destinations go, Café Josephine isn’t the easiest to find. So for the directionally-challenged who get lost along the way, just use the giant Town of Sunset water tower as a paint-peeling North Star and follow…

Brunch Bunch

Photos by Denny Culbert Who does the best brunch? It’s like making a roux: everyone says their way is the best. Selecting the setting is more like making gumbo: a bubbling mélange of choices seasoned with a little bit of this,…

Sur la menu: Filler Up

Last fall the familiar historic corner of Johnston and Jefferson streets in downtown Lafayette, previously occupied by The Filling Station and long ago serving as a Conoco gasoline station, reopened after a full renovation and expansion as Spoonbill Watering Hole…

Recettes de cocktails: Cool Cure

As summer tightens its sweaty grip, and afternoons are blistering hot, nothing sounds better than a refreshingly crisp cocktail. Tall, ice-cold and in hues of blue. How about fresh mint, blueberries, lime and crushed ice, too? And let’s imagine Stoli’s…

Sur la menu: Allons Manger!

While the streets of New Orleans are overrun with partygoers, booze, boobs and beads, and cities all over Louisiana enjoy parades and balls of varying sizes and themes, small town Acadians celebrate the traditional day of feasting before Ash Wednesday…

De la cuisine: Mardi Gras Munching

Mardi Gras is late this year — March 5. The latest it can be is March 9 and the earliest it can be is Feb. 3. Every year, no matter on what date is falls, it’s either “early or late.”…

Recettes de cocktail: Dragonfly Boogie

The weekly Cajun jam on Saturday mornings at Joie de Vivre in Breaux Bridge is a lively way to start the day. It’s not unusual to find cowboy boot-clad fiddlers harmonizing with famous local crooners — the joint gets hopping.…

Well Done

If you can still remember your New Year’s resolutions, it’s likely that one of them had to do with food. Perhaps it was a pledge to eat healthier, in which case the following recipes may be helpful. Not only are…