FIVE SIMPLE WAYS TO FEEL BETTER IN EVERYDAY LIFE AND TOP DOCTORS LIST INSIDE
40 THE GOOD KIND OF CHANGE
Five simple ways to feel better in everyday life, from better sleep and good food to unplugging and staying connected.
47 TOP DOCTORS
A list of Acadiana’s top doctors and specialities
30 LIGHTEN UP YOUR DAY
WORRYING EXCLUSIVELY ABOUT CALORIES WHEN WE GO “LITE” IS AN OLD SCHOOL APPROACH TO EATING. INSTEAD, WE SHOULD CONSIDER LIGHTENING OUR APPROACH TO COOKING AND EATING.
14
NOTE DE L’EDITEUR Nice and Easy
18
NOUVELLES DE VILLES
Happenings around the region
22
UN VOYAGE AU VILLAGE
Like many southwestern Louisiana towns, Rayne got its origins in the western expansion of the railroad, but it would be frogs that put the agricultural town on the map.
24
ÉTAT CULTUREL
Examining the role of traiteurs in Acadiana
58
RECETTE DE COCKTAILS
Saluting spring with a salubrious mocktail from ember kitchen + cocktails that is equal parts wellness and whimsey
60
DÎNER DEHORS
More food and flavor from augustine
When Charles Sarver bought a circa 1990s house near Lafayette’s Moncus Park, he called upon interior designer Mary Beyt to bring the home up to date and help him find his personal aesthetic.
Notre manger et notre santé
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THIS YEAR is a challenging one for keeping on track, health-wise. Christmas and winter holidays have rolled right into Mardi Gras, which is early this year. That means it’ll be extra difficult to keep up with our fitness routines and goodness knows, the food is about as decadent as it gets. By now, I’m sure you’ve already had some king cake!
However, it doesn’t have to be a total wash. There’s no need to throw eating right and not exercising to the wind from November to March. There are lots of small hacks to staying healthy during this time.
In this issue, Liz Williams writes about eating "lite." She suggests that you don’t have to overhaul every meal. Instead, she says to switch out high-flavor, light dishes more often. Making a swap here and there
can really make a difference. Liz includes a great recipe for overnight oats. I don’t know if you’ve tried them yet — I’m a fan. Some people don’t love their oats cold, but it’s so nice to make them the day before and have your breakfast ready when you wake up. Also, they can easily be heated up if you prefer yours warm.
Molly Kimball writes about making changes in our daily habits for a healthier lifestyle. But she advocates gentle adjusting or recalibrating instead of major changes. So it isn’t as overwhelming and is more easily manageable in our busy lives. I especially like her suggestion to digitally detox. Stepping away from screens is beneficial in more ways than one.
The takeaway, then, is baby steps. Small adjustments in diet and lifestyle is what will keep us feeling good while having fun. Nice and easy is our mantra for this season. Be well!
A FEW OF THE BEST THINGS THIS MONTH
WHAT TO DO
St. Anne’s Walking Parade in New Orleans. The costumes and energy of this Mardi Gras morning walking parade are unmatched. It starts in the Bywater and wends its way to the Mississippi River.
WHAT TO WATCH
“Lupin.” This French mystery series has a clever, charming master thief, Assane Diop, who dresses in disguise to carry out daring heists. It’s fun and shows great scenes in France.
WHAT TO READ
“The Vanishing Half” by Brit Bennett. This historical fiction novel has a Southern setting and complex family relationships depicted by twins who have separated, and their lives have taken very different paths. Vivid characters and beautiful writing.
NOMINATE YOUR PET TODAY
Enter your furry friend in our Cutest Pet Contest. To upload your pet photo scan the QR code or visit acadianaprofile.com/cutest-pet-contest . Select entries will be showcased online as our readers vote to determine the cutest pet. The winning entry will be featured in the June/July issue of Acadiana Profile.
The locally owned fast-casual Tropical Smoothie Café is making its debut (in the former Zorba’s space on Chemin Metairie Parkway) with a menu of made-to-order smoothies, wraps, bowls, flatbreads, breakfast items and salads. The new Dumpling Hour restaurant (also on Chemin Metairie Parkway) has rapidly gained a faithful following for its Asian fusion cuisine with outdoor dining. The original Lafayette location was proclaimed Best Asian Cuisine by Acadiana’s Choice Awards 2025.
FEBRUARY 6
Krewe de Canailles
Walking Parade
The walking parade features sub-krewes with handmade, eco-friendly throws, peoplepowered floats, bands and dance groups.
FEBRUARY 7
Scott Mardi Gras Parade
The family-friendly parade is a community main event featuring an array of marching bands and colorful floats.
FEBRUARY 7
Courir de Mardi Gras de L’anse
Rip Van Winkle Gardens is expanding with a new Japanese Garden and a new Acadian Museum annex that will be situated in a century-old schoolhouse previously used by salt miners. Used as their residence until 1950, the miners formed a self-sustaining community with its own farm, store and dairy. An Acadian Museum annex is also being considered for ULL.
The traditional chicken run features costumed riders who dance and chase chickens along the route, culminating with a fais-do-do and communal gumbo.
FEBRUARY 14
Rayne Mardi Gras
Parade and Cook-Off
A community celebration combines a parade with a competitive cook-off featuring local Cajun dishes prepared by teams in the midst of Carnival revelry.
FEBRUARY 14
Eunice Lil’ Mardi Gras
Designed for children, this “courir” allows youngsters to participate in the chicken run tradition, starting at the Eunice Recreation Complex with music and kids’ activities.
FEBRUARY 14
Cankton Courir de Mardi Gras
Participants in colorful hand-wired masks and capuchons travel through the countryside performing begging rituals at each house.
FEBRUARY 16
Lundi Gras Boucherie
At this communal hog butchering the day before Mardi Gras, revelers enjoy live music and sample fresh pork dishes including boudin.
It’s not too late to make hotel and event reservations for the world-renowned Tennessee Williams and New Orleans Literary Festival’s epic 40th anniversary (March 25-29). You’ll be joining awardwinning authors, playwrights, speakers, musicians and poets who are gathering (and staying) at festival headquarters, the storied Hotel Monteleone. Sign up for exclusive VIP events, master classes, a scholar’s conference, literary tours, writer’s craft sessions, music experiences and theatre productions (VIP passes still available).
The 10th annual Books Along the Teche Literary Festival (April 10-12) introduces the new Prose and Pours Happy Hour on opening night (April 10). Guests can mingle with the authors while enjoying cocktails on the front lawn of Shadows-on-the-Teche, followed by an inaugural cooking demo by cookbook author/ food writer Marcelle Bienvenu as part of the festival’s kick-off event, A Novel Evening, that culminates with a multi-course feast.
FEBRUARY 17
Cajun Mardi Gras Festival
Over 2,000 people on horseback wearing the traditional fringe costumes with wire masks seek ingredients for a communal gumbo that’s followed by a big street dance.
FEBRUARY 28-MARCH 1
Morgan City Retro Con
A convention celebrating vintage toys, comic books and pop culture nostalgia featuring vendors, cosplay and collectibles from previous decades.
MARCH 6
Taste of SOWELA
A flavorful evening showcasing cuisine crafted by students in SOWELA’s Culinary Arts Program with live music, beverage tasting and food in Lake Charles.
MARCH 12-15
Louisiana Food & Wine Festival
Lake Charles brings together award-winning chefs, pitmasters and wine experts for a series of tastings and cooking demonstrations enhanced by live local music.
MARCH 28
Basin Brew Fest in
Morgan City
The annual festival showcases the craft beer industry with samples from numerous regional breweries in a social atmosphere with live entertainment and food pairings overlooking the Atchafalaya Basin.
MARCH 29
World Championship
Crawfish Étouffée Cook-Off
The lively event in Eunice showcases local teams competing for the title of Best Étouffée as attendees enjoy a variety of crawfish offerings from food vendors.
Like many southwestern Louisiana towns, Rayne got its origins in the western expansion of the railroad; the town was named for Rayne Grey, an engineer for the Southern Pacific Railroad. But it would be frogs that put the agricultural town on the map. At the beginning of the 20th century, Rayne harvested bullfrogs for their legs to be eaten in high-end restaurants throughout the United States. The culinary trend has passed but Rayne is now known as the “Frog Capital of the World,” and hosts the annual Rayne Frog Festival in May and sports frog murals throughout downtown.
In the 1800s Jacques Weil and his brothers raised frogs to sell to restaurants. The business boomed and Rayne became known as the “Frog Capital.” There are numerous murals throughout downtown and even more frog statues honoring the city’s amphibian history. Take a stroll through the heart of the city and enjoy the artwork that’s mostly close to the historic Depot Square and along Texas and Louisiana avenues.
The St. Joseph Catholic Church cemetery includes graves placed in a north-south position, instead of the traditional east-west position, and this unique reversal —
With all that fuss about frogs, get yourself a plate at Chef Roy’s Frog City Café (chefroy.com). The longstanding Rayne restaurant serves Cajun favorites as well. During crawfish season, drive out of town to the off-the-beaten-path Hawk’s Crawfish Restaurant (hawkscrawfish.com) — close to Robert’s Cove — where Louisiana’s favorite crustaceans are served hot and well spiced.
believed to be the only U.S. Christian cemetery doing so — gained it a mention in “Ripley’s Believe It or Not!” Not far from Rayne are two equally unique cemeteries, the Istre Cemetery in Morse, known for its grave
houses now placed on the National Register of Historic Places, and the gravesite of Charlene Richard, known as “the Little Cajun Saint” for her alleged interventions, at St. Edward Catholic Church in Richard.
DO NOT THANK THE TREATER. Do not pay the treater, though you may leave a gift. Treatments cannot cross a body of water. These are just a few traditional guidelines when requesting traitement (treatment) from a traiteur, or faith healer. Traiteurs can be sought to treat various ailments, often using prayers and herbs as part of their practice.
Dr. Dana David Gravot recalls her French-speaking grandmother and mother using treaters. However, when her interest in traiteurs began, not much seemed to be written about the topic. To learn more, she took a deep dive into her own culture, drawing on her family network to research this approach to wellness. “I would encourage people to go out and talk to their elders and ask about the stories they have,” Gravot said, citing the historically localized nature of traitement.
“It’s difficult to get a unified understanding of traitement,” explained retired anthropology professor Dr. Ray Brassieur.
For instance, some treaters might use specific items in their practice, including different plants and herbs. While speaking about the Healer’s Garden at Vermilionville, historian Jay Steiner noted the connection between modern medicines and medicinal plants that can be found at Vermilionville. The garden, started by Brassieur, is home to sassafras that can be used to treat stings, red bay to prevent chills and bristle mellow that can help with colds and whooping cough.
READ
Check out Dr. Gravot’s book, “Je jongle au bon Dieu quand je traite”: Traiteurs in Francophone Louisiana, written in both English and French!
Another important aspect of this approach to healing is prayer. Colby Hébert was first asked to pray over a cousin suffering from colic when he was roughly 10 years old. When the ailment went away, he began getting asked to pray for others. The first prayer shared with him was from his grandmother, and as he got older, he met others who shared healing prayers with him.
Some of the ailments Hébert has prayers for include asthma, poison ivy, warts, snake bites, rashes and burns. As someone deeply connected to his culture, Hébert believes “this tradition deserves immense reverence” and is something he wants to preserve by sharing it with others.
A rich history of traiteurs exists in Acadiana; however, like everything else, traitement is not immune to change. Today, some traiteurs heal over the phone, no longer confined to one side of a body of water. There is even a Facebook group where people can find treaters for specific needs. The path to becoming a traiteur has also changed, with some no longer waiting for prayers to be passed down to them, highlighting the evolving nature of traitement.
As it has been for generations, Gravot explains traitement as “a non-standardized approach to health and healing” allowing people to “seek health in different spots.”
VISIT
Visit the Healer’s Garden at Vermilionville and ask about the toothache tree while you’re there!
WATCH Watch the lecture, “Traitement in Louisiana,” included in the In Your Own Backyard: series from the Center for Louisiana Studies.
WHEN CHARLES SARVER BOUGHT A CIRCA 1990S HOUSE NEAR LAFAYETTE’S MONCUS PARK, HE CALLED UPON INTERIOR DESIGNER MARY BEYT TO BRING THE HOME UP TO DATE AND HELP HIM FIND HIS PERSONAL AESTHETIC.
IN 2022, Charles Sarver was ready for a change and set his sites on a home with, not only a larger footprint, but also one located in a more desirable neighborhood near Lafayette’s Moncus Park. The one he found had all that and more, but was built in the 1990s, reflecting the era in all its glory. Beyond removing vestiges of the home’s 1990s decor, Sarver says he didn’t know what he wanted, confessing he had “zero design taste.” Enter interior designer Mary Beyt,
who quickly understood Sarver’s needs and gently nudged him in the right direction.
Sarver didn’t move into the four-bedroom, two-and-a-half-bath home until November, after a whirlwind of demolition. “I would like to think that [the house] was everything, the best of what the ‘90s had to offer,” Sarver says while laughing. Imagine plush, teal green carpet, gold fixtures in the bathrooms and ‘90s-era wall coverings. There was even carpet around the toilets in the restrooms. “It was peak ‘90s,” he says. In the half-bath downstairs, a padded, upholstered wall covering with a subtle pattern caught Beyt’s eye. She suggested
keeping it, because that particular look was circling back. He pulled up carpet, removed wallpaper (except in the one half bath) and got the house to a comfortable living state. “No carpet around the toilets,” he emphasizes. “Basically, no carpet anywhere.” Painting and new flooring were also in the mix, while the heavier renovations, like dealing with those gold fixtures and handicap rails in the shower, would wait for the contractor.
In all, the renovation process took about two years, but Sarver deliberately spread out the major work to keep the space livable for him and his young daughter.
Interior designer Mary Beyt helped Charles Sarver transform his circa 1990's Moncus Park home — covered in plush, teal green carpet with gold fixtures in the bathrooms (and carpet there, too), and '90s-era wall coverings — into a contemporary oasis outfitted in comfort and style.
The master bath gut and renovation, a full kitchen overhaul and significant changes in the living area were tackled in phases.
An expansive kitchen was a non-negotiable for Sarver, who loves to cook and entertain. He envisioned a large, open space where people could gather. The existing wall separating parts of the kitchen came down, requiring a substantial laminated beam to support the second story. The island alone stretches an impressive 14 feet. Double ovens were also a must, proving their worth during Friendsgiving and other holiday gatherings.
With four bedrooms, Sarver was able to provide dedicated space for a few of his favorite pastimes.
The media room is a movie-themed space adorned with film posters and memorabilia, as well as Lego creations built by Sarver and his daughter. “Mary kind of let me have fun with that room of unapproved Mary artwork,” says Sarver. The music room features guitars, amps and a drum kit — a nod to Sarver’s love of playing music.
Sarver loves to cook and host gatherings, which meant a major overhaul in the kitchen. The design team removed a wall to open and enlarge the space, enabling Sarver to add double ovens and a 14-foot island. Local artwork, such as a piece by Mare Martin in the living area, live alongside photos from Sarver's world travels.
When it came to furniture and art in the rest of the house, Sarver started with a clean slate, other than a breakfast table passed down from his grandparents (which he refurbished). Beyt introduced him to Chairish, an online marketplace for unique pieces. He found a ‘70s-vibe piece for under the living room TV, perfect for his records. During the process, a newfound appreciation for antiques was sparked, leading Sarver to acquire a cabinet from the late 1700s and two antique chairs Beyt recovered with blue and white fabric with psychedelic vibes.
The art in the house includes local pieces by Mare Martin, whose colorful works celebrate the region’s landscape. Sarver also incorporates his passion for travel, framing large photos from his adventures to places like South Africa, India and Romania, including a shot of Dracula’s Castle. Maps and travel-related prints adorn the main living room wall.
Beyond cooking, music, movies and travel, Sarver is an avid outdoorsman. He loves skiing, hiking and backpacking, especially in the mountains. This enthusiasm for nature, however, does not extend to landscaping. Sarver opted for low-maintenance plants like Japanese yews and dwarf magnolias for the outdoor beds. “I don’t have the time nor the inclination to deal with that,” he says. He also added an
outdoor kitchen and extended the back patio, making it seamless with the original roof. “It’s nice to be able to cook a gumbo outside so that your couch doesn’t smell like gumbo for the next week,” he says. Sarver credits Beyt for her vision and guidance on everything from the interior design to the contractor. She put him in touch with Bob Shadix of Trattos Construction LLC, who used local subcontractors for the project, aligning with Sarver’s values as a small business owner; he owns and operates Pixus Digital Printing in Lafayette. “She really was a godsend,” Sarver says. “I don’t know if I ever told her, but to my close friend group, if she’d call me about something, I’d see her calling and say ‘It’s Mama Mary.’”
BY LIZ WILLIAMS PHOTOGRAPHY AND STYLING
BY EUGENIA UHL
→WORRYING EXCLUSIVELY ABOUT CALORIES WHEN WE GO “LITE” IS AN OLD SCHOOL APPROACH TO EATING. INSTEAD, WE SHOULD CONSIDER LIGHTENING OUR APPROACH TO COOKING AND EATING.
or using low fat milk instead of cream. It’s about making healthy choices and thinking of making the food as flavorful as possible. How can we make our food surprisingly good and healthful at the same time?
Embrace the challenge!
Too often we see fat, sugar and salt as the ways to add punch and make our food comforting and flavorful. That is perhaps the traditional way. In the past, butter was included for the calories that it added and certainly for its flavor, but also because that was what a farmer had on hand to use as a fat. Sometimes, though, the things we add for richness were really added as a luxury. But those are the wrong words to think about. Think about flavor instead.
These recipes represent one light option at breakfast, lunch and dinner. You don’t have to overhaul every favorite meal or think of substitutions like low-fat options or no-fat salad dressings. Think about swapping
out a high-flavor light dish at each meal and gradually you will be going lighter without making your diet full of artificial foods.
At breakfast you can easily prepare servings of overnight oats and sweeten them with raisins and chopped dates. If you start with raw rolled oats that are not salted, you can easily prepare a healthy breakfast. Those packets of instant oatmeal pack a wallop of salt. It is cheaper and healthier to start with raw oats and prepare them yourself. Then, they are tailored to you and more delicious, as well as being crammed with fiber and nutrients.
For lunch, think about vichyssoise. A bowl of soup that can be served hot or cold with a salad of tomatoes, cucumbers and mushrooms would make a special meal. Instead of regular potatoes, our recipe uses Louisiana sweet potatoes. And instead of cream, it contains buttermilk. Not only is buttermilk lighter than cream, but I think it tastes better too. All of the lovely properties of sweet potatoes come through without being dampened by the fat in the heavy cream.
If you are interested in an alternate soup, consider a gazpacho or a cold cucumber soup. There are lots of delicious options if we think flavor and light.
At dinner, our recipe is a lighter version of eggplant Parmesan. Eggplant soaks up oil like a sponge, so the key to making the eggplant lighter is to not use too much oil, but still make the slices crispy. You will not miss the oil in this version, but it is lighter with all the fiber intact. And for dessert, opt for fruit salad or a sorbet.
→1 cup water
1 cup rolled oats
¼ cup raisins (more to sprinkle when ready to eat) or unsweetened chopped dates
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon vanilla extract
¼ cup broken pecans or almonds (if using almonds, use ¼ teaspoon almond extract instead of vanilla)
1
Combine the water and the oats, raisins and spices in a covered jar. (You can use a bowl). Stir well. Replace the lid and place in the refrigerator overnight. (If using a bowl, cover with plastic wrap.)
2
When ready to serve, divide the oats mixture into 2 bowls. Stir each bowl. Top with more raisins and chopped nuts. (If you want to add fiber, sprinkle with chia seeds or ground flaxseeds).
This recipe is easily doubled or even tripled. You can make it several days in advance for the whole family. I save 12-ounce lidded jars and use them to make breakfast for days ahead.
THIS TRENDY BREAKFAST TREAT IS LIGHTENED BY USING WATER INSTEAD OF MILK OR CREAM, AND BY OMITTING THE UNNECESSARY SUGAR AND SALT. IT WILL MAKE A DELICIOUS AND HEALTHY START TO YOUR DAY.
THIS RECIPE USES LESS OIL, LESS FLOUR AND LESS SALT THAN THE USUAL RECIPE WITHOUT SACRIFICING FLAVOR. THE CAPERS AND OLIVES ARE ALREADY SALTY AND WILL SATISFY ANY SALT CRAVING YOU HAVE WITHOUT THE NEED TO ADD MORE.
This dish is pure health food, but it would fool a hardcore epicure. It substitutes heart-healthy olive oil for butter and uses buttermilk (naturally low fat) for the sour and heavy creams. Without creams and butter, this soup gives you flavor without guilt.
Bring a pot of water to a boil. While waiting, heat 3 tablespoons of olive oil in a heavy skillet. Add 3 leeks (sliced, discarding the green parts) and cook over low heat until soft, about 10 minutes. Meanwhile, peel and cut 3 pounds of sweet potatoes and add them to the boiling water. Cook for about 10 minutes, then check for tenderness with a fork. If they aren’t easily pierced, cook for an additional 5 minutes and check again. Drain potatoes when tender.
In a stockpot, combine 6 cups of chicken stock with the drained potatoes and the cooked leeks. Before heating, use an immersion blender to puree the mixture until smooth. Stir in 2 cups of buttermilk, ¼ teaspoon freshly grated nutmeg, ¼ teaspoon cardamom and ¼ teaspoon white pepper
Chill the soup overnight. About 30 minutes before serving, remove it from the refrigerator and stir well. Ladle the soup into individual bowls and drizzle a few drops of cane syrup on each as a garnish. Offer Madeira on the side, suggesting 1 to 3 teaspoons per bowl for each diner to add to taste. Makes 8 cups.
Preheat oven to 425°F with 2 sheet pans inside. In a bag, combine 1 cup flour and freshly ground black pepper. Slice 2 eggplants (1/3-inch thick rounds). Shake 4–5 slices at a time in the bag to coat; shake off excess.
Combine homemade breadcrumbs with ½ cup Parmesan. Dip slices in egg wash, then breadcrumbs, pressing to coat. Brush hot pans with 3 tbsp olive oil and arrange slices in a single layer. Bake 20 min, flip slices, swap pan positions (top to bottom, bottom to top). Bake 10 more minutes.
TOMATO SAUCE
Pulse 20 oz diced tomatoes in a food processor until nearly smooth. Heat 2 tbsp olive oil in a saucepan; sauté 4 minced cloves of garlic, a pinch of red pepper flakes, 1 tablespoon of dried Italian seasoning mix and 1 bay leaf until garlic is lightly golden. Stir in processed and unprocessed tomatoes. Boil until thickened (about 15 min). Remove from heat, add ½ cup torn fresh basil leaves, salt and pepper.
ASSEMBLE LASAGNA
Spread 1 cup sauce in a 9x13-inch lasagna pan. Layer half the eggplant slices (overlapping as needed). Spoon 1 cup sauce, sprinkle ¼ lb shredded mozzarella. Add remaining eggplant, more sauce, then ½ cup Parmesan and ¼ lb mozzarella. Bake 15 min. Sprinkle basil; serve extra sauce on the side.
Turn 8 slices (about 8 ounces) of good white bread into homemade breadcrumbs by tearing them into chunks and pulsing in a food processor — fresh, simple and way more flavorful than store-bought.
Instead of letting the eggplant soak up cups of olive oil, this still decadent dish, seriously curtails the oil but not the flavor, using baking instead of frying to cook the luscious eggplant. It is light on salt because it relies on the salt already in the cheese to satisfy that craving.
THIS CAN BE A SWEET DESSERT OR A TERRIFIC SAUCE OVER PANCAKES FOR A BRUNCH BREAKFAST WITH NO ADDED SUGAR.
THIS BREAKFAST DISH STARTS WITH BOILED EGGS – NO ADDED FAT IN THE COOKING. AND INSTEAD OF THE TRADITIONAL BUTTER AND/OR MAYONNAISE BINDER, THIS RECIPE USES YOGURT. NO NEED FOR ADDITIONAL SALT, BECAUSE THE MUSTARD SUPPLIES ENOUGH.
6 eggs, boiled and peeled
1/3 cup plain yogurt
2 tablespoons
Dijon mustard
¼ cup chopped fresh dill
12 cucumber slices — from a small cucumber — for garnish
Freshly ground black pepper
1
Cut each egg in half lengthwise. Remove the yolks and place in a bowl; set the egg white halves aside on a plate.
2
Add yogurt, mustard and dill to the yolks. Mash with a fork and mix until smooth. If the mixture seems dry, add more yogurt 1 teaspoon at a time. It should be stiff enough to hold its shape in the egg whites. Divide the yolk mixture evenly among the 12 egg white halves, mounding it slightly if necessary.
3
To garnish, make a single slit in each cucumber slice, starting at the center and cutting to the edge. Use one slice per egg. Fold one side of the cucumber slice inward, creating a pointed end. Insert the pointed end into the yolk mixture and balance the other side against it. Grind fresh pepper over each egg. Serve.
4 boneless, skinless chicken breasts, butterflied
2 tablespoons freshly ground black pepper
2 tablespoons olive oil
2 tablespoons flour
1 cup low- or no-sodium chicken stock
1 shallot, minced
2 cloves garlic, minced
2 tablespoons small capers, drained (you can use larger capers and 2 tablespoons of them, chopped)
1 large lemon
¼ cup freshly squeezed lemon juice
1 bunch parsley, chopped
¼ cup black olives, chopped
Sprinkle the prepared chicken breasts on both sides with the ground black pepper. Add half of the olive oil to a nonstick pan, and lay the chicken breasts flat on the pan. Cook for 3 minutes. Flip the chicken over, add the remaining oil if necessary. Cook on the other side for 2 to 3 minutes, depending on their thickness.
While the chicken breasts are cooking, mix the stock and the flour. Stir well. Remove the chicken breasts from the pan and add the stock. Stir well and be sure to scrape all of the bits that stick to the pan. Add the shallots and garlic to the stock. Cook for 5 minutes, stirring to cook the shallots and garlic, and letting the stock thicken.
Slice the lemon from pole to pole, then slice each half into slices across making lemon halves. Add the halves to the pan, as well as the lemon juice, and let them cook for 5 minutes. If the pan is becoming dry, add another ¼ cup of stock. Add 2 tablespoons of the chopped parsley and the olives. Add the chicken breasts back to the pan and coat the breasts with the sauce and bring back to heat.
Served garnished with the remaining parsley.
1 tablespoon minced fresh ginger
1 cup unsweetened apple juice
1 teaspoon cinnamon
1 teaspoon cardamom
3 cups of sliced fresh mango and a sliced banana
Unsweetened coconut shreds
Limes for zesting
1 pint coconut ice cream (other flavors, like cinnamon or ginger lime, would also work)
Place all ingredients except the fruit into a skillet and heat over medium heat. Allow it to simmer, stirring occasionally, for 15 minutes. Add the mango and banana and stir. Cook for 5 minutes and allow the sauce to thicken.
Remove the pan from the heat. Sprinkle the dish with coconut. Stir again.
To serve, place one scoop of coconut ice cream in a bowl. Scoop the sauce over the ice cream, making sure to include mango slices and bananas in the scoop. Zest a half of lime over each serving. Serve immediately.
You can skip the ice cream and ladle the sauce and fruit over pancakes or waffles instead of syrup.
Five simple ways to feel better in everyday life, from better sleep and good food to unplugging and staying connected.
By Molly Kimball, RD, CSSD
There’s something about this time of year that invites reflection. The whirlwind of the holidays has passed, and life begins to find its rhythm again. The decorations are packed away, routines start to feel familiar and we get a chance to take stock — not necessarily to change everything, but to notice how we’re doing.
In my work as a registered dietitian and nutrition journalist, I’ve learned that what most of us crave isn’t another overhaul or another checklist. It’s a sense of steadiness. Energy that lasts through the day. A clear mind. The ability to feel happy, connected and peaceful in the midst of our full, bustling lives.
So rather than chasing constant reinvention, it’s helpful to think of wellness as refinement — tuning in, adjusting, recalibrating. The shifts below aren’t about resolutions or rigid plans. They’re about building habits that fit the life you already live.
1If you’ve ever tried to out-caffeinate fatigue, you already know: there’s no pill, powder or adaptogen that beats good, restorative sleep.
Getting a solid eight hours has always been a challenge for me — there’s constantly something else to do, something else to finish. But the science keeps reinforcing what many of us have learned the hard way: sleep isn’t a luxury. It’s a fundamental layer of wellness. It influences hunger and cravings, supports muscle recovery, strengthens immunity and sharpens focus.
My sleep quality affects everything — my patience, my food choices, even how much I laugh. When I’m rested, I handle stress with a little more grace. Research shows that even one night of poor sleep can raise cortisol levels, slow
metabolism and increase appetite for sweets the next day. It’s our body’s way of begging for energy.
To make it happen (or at least get closer to eight hours), I’ve started protecting my bedtime the same way I protect my morning workout. I dim the lights about an hour before bed, put my phone in another room and keep the bedroom cool and dark. A magnesium glycinate supplement (around 200–400 mg) can be helpful (as long as approved by your doctor), as can a consistent winddown ritual such as reading (a real book, with real pages), journaling or a few minutes of gentle stretching.
Think of sleep as your daily reset button. Everything else — nutrition, mood, metabolism — flows better when we prioritize it.
Nutrition trends come and go, but one thing never changes: it’s easier to stay consistent when we’re eating real food that we genuinely enjoy. Here in South Louisiana, food really matters. It’s our culture and love language. It’s how we gather, celebrate and connect, and it’s also how we comfort ourselves when life feels heavy.
Healthy eating doesn’t have to mean saying no to those moments; it’s learning how to say yes, and really feel good about it. Instead of labeling foods as “good” or “bad,” I ask myself: Does this give me energy that lasts, or will it leave me feeling bottomed out?
I’ve spent much of my career surrounded by Louisiana food culture — from festival booths to family kitchens — and it never fails to remind me that food is connection. Some of the healthiest eaters I know are also the most joyful ones. They cook with real ingredients, share meals slowly and don’t overthink every bite. Health doesn’t mean skipping gumbo, boudin or king cake; it means balance, so those moments remain a pleasure, not a guilt trip.
For me, balance looks like colorful produce, lean proteins, fiber-rich carbs and healthy fats like olive oil, nuts and avocado. I’m not strict about it. Good homemade sourdough bread is one of my favorite foods on the planet. But I’ve found that when most meals are nutrient-dense, I can fully enjoy the indulgences that make life deliciously interesting.
If you’re looking for one simple shift, make protein and fiber your starting point at every meal. They’re hunger’s “off switch,” and they stabilize blood sugar and energy far better than skipping meals or cutting carbs. And remember, above all, food should bring pleasure, culture and connection. That’s part of whole-body wellness, too.
There’s a kind of exercise that’s all discipline: reps, miles, metrics. And then there’s movement that connects you back to yourself.
That might mean a walk through your neighborhood, a stretch on the floor with your pet, gardening — movement that you look forward to. It doesn’t have to be structured, just consistent.
When I’ve been indoors too long, I can feel the difference immediately. A short walk outside clears my mind faster than any amount of caffeine or snack. And if we’re lucky enough to pair natural light and movement together, we’re giving our body one of the best mood boosters there is.
Science shows that movement releases mood-lifting endorphins, but it’s the type of movement that matters most. Because when we enjoy the exercise we’re doing, it becomes the kind of movement that keeps us well in every sense.
We all know screen time has exploded, but the real cost isn’t just hours lost — it’s our attention, our focus, our presence.
The noise is constant — emails, notifications, headlines, even the noise in our heads. But we can create stillness if we choose to.
For me, that starts first thing in the morning. Before checking my phone, before coffee, before anyone else is awake. Just a few quiet minutes of breathing, stretching, sometimes jotting down a thought that surfaces.
Think of it as a “create before consume” approach: spend even five minutes in quiet before letting the world in. It’s like taking ownership of our attention before anything or anyone else grabs it.
If this feels daunting, try it for one week or even for a single morning. Put your phone on silent mode (or better yet, keep it in the other room), pour a cup of coffee or tea and sit outdoors (or at least by a window). You might be surprised how quickly your thoughts settle when you give them room to breathe.
Wellness can sound like a solo project: my goals, my diet, my sleep. But the reality is that our health is deeply interconnected with our relationships. These connections keep us steady. Meaningful connection — calling someone you love just to say
hi, showing up for a walk with a friend instead of meeting for cocktails, laughing with family over something silly — has a powerful effect on longevity, stress and happiness.
There’s a study that’s been running for more than 80 years at Harvard. The single strongest predictor of lifelong happiness and health? Not diet. Not exercise. It’s the quality of our relationships. Researchers have also realized that connection isn’t just good for the heart — it’s good for our hearts. Literally. Strong social ties are associated with lower inflammation, lower blood pressure and better resilience to stress. The data backs what our instincts already know: we’re wired for togetherness.
Wellness isn’t about doing more: more steps, more structure, more rules. Wellness is clearing the clutter so the good stuff stands out.
Sleep. Real food. Movement. Stillness. Connection. True wellness doesn’t demand perfection.
It’s about tuning in, slowing down and caring for ourselves the way we care for others. The more we strip away the noise, the more we see that health is about attention: to how we sleep, what we eat, how we move, who we love.
Here’s to finding steadiness in the small things — the good change that doesn’t fade after the novelty wears off, because it’s already part of the life we’re living … we are just giving it a chance to flourish.
Castle Connolly is a trusted and credible healthcare research and information company with over 30 years of experience researching, reviewing, and selecting best-in-class healthcare providers and institutions. Our mission is to help people find the best healthcare by connecting patients with top-tier providers.
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BRIAN BENSON Salubre Care
Baton Rouge (225) 713-4050
JIBRAN ATWI
Pediatric Group of Acadiana Lafayette (337) 330-0031
ANDREW COLLINS
Allergy, Asthma & Immunology Center of SWLA Lafayette (337) 981-9495
BINA JOSEPH
Allergy, Asthma & Immunology Center of SWLA Lafayette (337) 981-9495
JAMES KIDD III
The Allergy, Asthma & Sinus Center
Baton Rouge (225) 396-0222
PREM MENON Ochsner Medical Complex - The Grove
Baton Rouge (225) 761-5200
JOSEPH REDHEAD JR
The Baton Rouge Clinic
Baton Rouge (225) 769-4044
PHILIP SCHAUER
Our Lady of the Lake Regional Medical Center
Baton Rouge (225) 330-0497
JONATHAN TAYLOR
The Baton Rouge Clinic
Baton Rouge (225) 769-4044
CARDIAC ELECTROPHYSIOLOGY
KENNETH CIVELLO JR
Our Lady of the Lake Regional Medical Center
Baton Rouge (225) 767-3900
ROBERT DRENNAN
Cardiovascular Institute of the South Baton Rouge (225) 308-0247
C. ANDREW SMITH
Our Lady of the Lake Regional Medical Center Baton Rouge (225) 767-3900
WENJIE XU
Our Lady of the Lake Regional Medical Center Baton Rouge (225) 767-3900
CARDIOVASCULAR DISEASE
BART DENYS
Cardiovascular Institute of the South Thibodaux (985) 446-2021
N. DEUMITE
Baton Rouge GeneralBluebonnet Baton Rouge (225) 767-3900
MICHAEL DIBBS
Cardiology Center of Acadiana Lafayette (337) 984-9355
DANIEL FONTENOT Baton Rouge Cardiology Center Baton Rouge (225) 769-0933
SATISH GADI
Cardiovascular Institute of the South Baton Rouge (225) 308-0247
GARLAND GREEN
Cardiovascular Institute of the South Baton Rouge (225) 308-0247
STEVEN
GREMILLION
Our Lady of the Lake Regional Medical Center Baton Rouge (225) 767-3900
CARL LUIKART
Our Lady of the Lake Heart and Vascular Institute Baton Rouge (225) 757-2455
NAKIA NEWSOME
Baton Rouge Cardiology Center Baton Rouge (225) 769-0933
FERNANDO RUIZ
Cardiovascular Institute of the South Lafayette (337) 289-8429
CHRISTOPHER THOMPSON Imperial Health Sulphur (337) 312-8907
KENNETH WONG IV
Cardiovascular Institute of the South Raceland (985) 837-4000
KEVIN YOUNG Lake Charles Memorial Health System Lake Charles (337) 494-3278
KENNETH HABETZ Lourdes Physician Group Lafayette (337) 470-5920
DUANE SUPERNEAU
Our Lady of the Lake Physician Group Genetic Services
Baton Rouge (225) 765-8988
COLON & RECTAL SURGERY
LOUIS BARFIELD Our Lady of the Lake Physician Group Colorectal Surgery
Baton Rouge (225) 767-8997
TAMELA CHARBONNET Grafton Dermatology & Cosmetic Surgery Houma (985) 876-5000
MARY DICKERSON
Louisiana Dermatology Associates Baton Rouge (225) 927-5663
JILL FRUGE Our Lady of the Lake Physician Group Dermatology Baton Rouge (225) 214-3199
LEE GRAFTON Grafton Dermatology & Cosmetic Surgery Houma (985) 876-5000
NICOLE HARRELL The Dermatology Clinic Baton Rouge (225) 769-7546
LAURIE HARRINGTON Renaissance Dermatology Zachary (225) 654-1124
KRISTY KENNEDY
Dermatology Center of Acadiana Lafayette (337) 235-6886
KRISTEN LOSAVIO
The Dermatology Clinic
Baton Rouge (225) 769-7546
W. MASSENGALE
Atlas Dermatology Prairieville (225) 313-4560
RYAN MATHERNE 416 LA-308 Thibodaux (985) 446-5888
ASHLEY RECORD
Lane Dermatology Zachary (225) 658-4065
LACI THEUNISSEN
Our Lady of the Lake Physician Group
Dermatology Baton Rouge (225) 214-3199
JORDAN WHATLEY
The Dermatology Clinic Baton Rouge (225) 769-7546
ANN ZEDLITZ
Z Aesthetic Dermatology Baton Rouge (225) 778-7540
DIAGNOSTIC RADIOLOGY
WILLIAM TIEMANN Terrebonne General Health System Houma (985) 873-4115
ENDOCRINOLOGY, DIABETES & METABOLISM
GARY FIELD
The Baton Rouge Clinic Baton Rouge (225) 769-4044
LANE FREY Thibodaux Regional Wellness Center Thibodaux (985) 493-3080
ROBIN KILPATRICK
Our Lady of the Lake Physician Group
Baton Rouge (225) 300-1076
SHATHA MURAD
The Baton Rouge Clinic
Baton Rouge (225) 769-4044
JOEL SILVERBERG
The Baton Rouge Clinic Baton Rouge (225) 769-4044
FACIAL PLASTIC SURGERY/ OTOLARYNGOLOGY
RYAN CHASTANT Acadian ENT & Facial Plastic Surgery Center Lafayette (337) 237-0650
J. DUPLECHAIN 1103 Kaliste Saloom Road, Suite 300 Lafayette (337) 456-3282
LAURA HETZLER
Our Lady of the Lake Physician Group Baton Rouge (225) 765-1982
JEFFREY JOSEPH Acadian ENT & Facial Plastic Surgery Center Lafayette (337) 237-0650
PAIGE KENNEDY Hubbell Dermatology & Aesthetics Lafayette (337) 981-6065
LISA MORRIS
Our Lady of the Lake Physician Group Baton Rouge (225) 765-1982
DEREK ANDERSON Ochsner Medical Complex - The Grove Baton Rouge (225) 761-5200
DANIELLE ANGERON Curated Direct Care and Aesthetics Houma (985) 261-1855
MICHAEL BACON Ochsner Family Doctor Clinic Raceland (985) 537-7575
GARY BIRDSALL Dr. Gary Birdsall Medical Clinic, LLC Galliano (985) 632-5222
DONALD BRIGNAC
Our Lady of the Lake Physician Group Concierge Medicine Baton Rouge (225) 330-0480
KELLY CAHILL Lourdes Physician Group Lafayette (337) 470-3370
ANDREE CAILLET Lourdes Physician Group Lafayette (337) 470-2636
ANDRE DUPLANTIS Ochsner Family Doctor Clinic Raceland (985) 537-7575
INDIRA GAUTAM Comprehensive Family Care Youngsville (337) 857-3512
ANDRE GUIDRY Family Doctor Clinic Houma (985) 868-7882
KARRIE KILGORE The Family Clinic of Crowley Crowley (337) 783-7004
SUNSHINE LITTLE Lourdes Physician Group Carencro (337) 470-3280
ELIZABETH MCLAIN MDVIP
Lafayette (337) 484-3230
DARRIN MENARD Scott Family Physicians Lafayette (337) 232-1802
LARRY MONTGOMERY Ochsner Medical Complex - The Grove Baton Rouge (225) 761-5200
CASSANDRA PILLETTE Ochsner Lafayette General Medical Center
Lafayette (337) 534-8964
JARELLE SCOTT Saint James West Bank Clinic Vacherie (225) 265-3013
PAUL
STRINGFELLOW The Family Clinic of Crowley Crowley (337) 783-7004
IRFAN ALAM Gastroenterology Center of LA Lafayette (337) 984-4350
JAMES BALART The Baton Rouge Clinic
Baton Rouge (225) 769-4044
CHARLES BERGGREEN Gastroenterology
Associates Baton Rouge (225) 927-1190
RICHARD BROUSSARD Acadiana Gastroenterology
Associates Lafayette (337) 269-0963
STEPHANIE CAUBLE The Baton Rouge Clinic Baton Rouge (225) 769-4044
DAVID PELLEGRIN Gastroenterology Center of the South Houma (985) 851-5206
DOUGLAS WALSH Gastroenterology Associates Baton Rouge (225) 927-1190
GYNECOLOGIC ONCOLOGY
ANTHONY EVANS Woman’s Gynecology Oncology Baton Rouge (225) 216-3006
HAND SURGERY
BRYCE FUGARINO Louisiana Orthopaedic Specialists
Lafayette (337) 235-8007
M. GARON Ochsner Medical Complex - The Grove Baton Rouge (225) 388-6630
JOHN HILDENBRAND II OrthoLA Thibodaux (985) 625-2200
MICHAEL ALEXANDER Ochsner Lafayette General Internal Medicine
Lafayette (337) 289-8717
LEO BLAIZE III
Our Lady of the Lake Physician Group
Baton Rouge (225) 765-8829
ASHLEY BORDELON Baton Rouge Clinic
New Roads (225) 638-4585
CHESTER
BOUDREAUX Regional Internal Medicine
Associates Thibodaux (985) 446-2131
WARTELLE CASTILLE Lourdes Physician Group
Lafayette (337) 470-3100
BRIAN CLEMENTS
Lake Charles Memorial Health System
Lake Charles (337) 494-6800
C. HALLIBURTON JR
Our Lady of the Lake Physician Group
Baton Rouge (225) 765-8829
SUSAN IEYOUB Lake Charles Memorial Health System
Lake Charles (337) 494-6800
SARAH KNIGHT Ochsner Health Center - Raceland Raceland (985) 537-2273
MARK LAFURIA Lake Charles Memorial Health System
Lake Charles (337) 494-6800
BRYAN LEBEAN SR LeBean Sleep Center
Lafayette (337) 484-3230
BRADLEY MEEK
Our Lady of the Lake Physician Group
Baton Rouge (225) 214-3638
KATHERINE PEARCE
Our Lady of the Lake Physician Group
Baton Rouge (225) 374-0220
KAREN SMITH
MDVIP Lafayette (337) 504-7979
JAMES SOIGNET JR
Regional Internal Medicine Associates Thibodaux (985) 446-2131
INTERVENTIONAL CARDIOLOGY
FEDERICO DE PUY
Our Lady of the Lake Regional Medical Center
Baton Rouge (225) 767-3900
PETER FAIL
Cardiovascular Institute of the South Houma (985) 876-0300
PRADEEP NAIR
Cardiovascular Institute of the South Houma (985) 876-0300
CHRISTOPHER PARIS
Cardiovascular Institute of the South Luling (985) 308-1604
ANDREW REES
Our Lady of the Lake Regional Medical Center
Baton Rouge (225) 767-3900
MATERNAL & FETAL MEDICINE
PAUL DIBBS Ochsner Health Center - Corporate Boulevard Lafayette (337) 593-9099
ROBERT MOORE
Woman’s Maternal Fetal Medicine
Baton Rouge (225) 924-8338
MEDICAL ONCOLOGY
BRYAN BIENVENU
Mary Bird Perkins Cancer Center
Baton Rouge (225) 767-1311
B.J. BROOKS JR Ochsner Cancer Center - Baton Rouge
Baton Rouge (225) 761-5410
MICHAEL CASTINE III
Hematology Oncology Clinic Zachary (225) 306-7260
DAVID HANSON
Mary Bird Perkins Cancer Center
Baton Rouge (225) 767-1311
SCOTT HEBERT
Thibodaux Regional Cancer Institute Thibodaux (985) 493-4346
NAKHLE SABA
Our Lady of the Lake Physician Group Baton Rouge (225) 374-0320
STEVEN SACCARO Ochsner Cancer Center of Acadiana at Ochsner Lafayette General Medical Center Lafayette (337) 289-8400
HANA SAFAH
Our Lady of the Lake Physician Group Baton Rouge (225) 374-0320
DERRICK SPELL
Mary Bird Perkins Cancer Center Baton Rouge (225) 767-1311
ASHISH UDHRAIN
Thibodaux Regional Cancer Institute Thibodaux (985) 493-4346
RAYNOLD CORONA Renal Associates of Baton Rouge Baton Rouge (225) 767-4893
MITCHELL HEBERT Renal Associates of Baton Rouge Baton Rouge (225) 767-4893
AHAD LODHI The Kidney Clinic
Lake Charles (337) 494-7090
MICHAEL ROPPOLO Renal Associates of Baton Rouge Baton Rouge (225) 767-4893
ALLEN VANDER III Kidney Center of South Louisiana Thibodaux (985) 446-0871
JAMES YEGGE Renal Associates of Baton Rouge Baton Rouge (225) 767-4893
NEUROLOGICAL SURGERY
CHARLES BOWIE The NeuroMedical Center
Baton Rouge (225) 769-2200
JASON CORMIER Acadiana Neurosurgery
Lafayette (337) 534-8680
TODD FOUNTAIN Louisiana Orthopaedic Specialists Lafayette (337) 235-8007
KELLY SCRANTZ The NeuroMedical Center
Baton Rouge (225) 769-2200
JESSICA BAITY Thibodaux Regional Neurology Clinic Thibodaux (985) 493-3090
KEVIN CALLERAME Our Lady of the Lake Physician Group
Baton Rouge (225) 215-2193
GERARD DYNES JR The Baton Rouge Clinic
Baton Rouge (225) 769-4044
EDWARD HAIGHT Southeast Neuroscience Center Gray (985) 917-3007
JAMIE
HUDDLESTON Ochsner Specialty Health Center Raceland (985) 537-2666
DEREK NEUPERT Thibodaux Regional Neurology Clinic Thibodaux (985) 493-3090
PEDRO OLIVEIRA The Baton Rouge Clinic
Baton Rouge (225) 769-4044
ALICE BABST Ochsner CHRISTUS Health Center
Lake Charles (337) 474-0222
JAMES BARROW Ochsner CHRISTUS Health Center
Lake Charles (337) 656-7876
RACHEL BEZDEK East Jefferson Women’s Care LaPlace (985) 652-2441
REBECCA BOUDREAUX Louisiana Women’s Healthcare Baton Rouge (225) 201-2000
FRANCIS CARDINALE Acadiana Women’s Health Group
Lafayette (337) 984-1050
ROBERT CAZAYOUX Women’s Health Specialist Houma (985) 851-6800
NICOLE CHAUVIN
Louisiana Women’s Healthcare Baton Rouge (225) 201-2000
RICHARD CLEMENT Women’s Health Specialist Houma (985) 851-6800
DAVID DARBONNE Lake Charles Memorial Hospital for Women Lake Charles (337) 480-7000
RYAN DICKERSON
Louisiana Women’s Healthcare Baton Rouge (225) 201-2000
BRADLEY FORSYTH Lake Charles Memorial Health System Lake Charles (337) 480-5570
J. GROVES JR 1890 West Gauthier Road, Suite 130 Lake Charles (337) 480-5530
KAITLIN HOOVER Associates in Women’s Health OBGYN Baton Rouge (225) 201-0505
ANN MARIE LAFRANCA Baton Rouge OBGYN Baton Rouge (225) 928-5951
OPAL LEBLANC 2807 Kaliste Saloom Road, Suite 101 Lafayette (337) 769-3444
CHARLES PADGETT Padgett OBGYN Lafayette (337) 233-7524
SAMANTHA PRATS
Louisiana Women’s Healthcare Baton Rouge (225) 201-2010
JULIE PRICE Ochsner Saint Mary Women’s Clinic Morgan City (985) 221-4400
ANNE RODRIGUE
Thibodaux Regional Women’s Clinic
Thibodaux (985) 448-1216
CHRISTOPHER RODRIGUE
Thibodaux Regional Women’s Clinic Thibodaux (985) 448-1216
MICHELLE STUTES 4630 Ambassador Caffery Parkway, Suite 412
Lafayette (337) 769-3489
A. THIBODEAUX
Hamilton Medical Group Lafayette (337) 981-6100
TERRIE THOMAS
Associates in Women’s Health OBGYN
Baton Rouge (225) 201-0505
OPHTHALMOLOGY
FRANK CULOTTA JR
Acadiana Retina Consultants Lafayette (337) 232-2710
DONALD FALGOUST
Falgoust Eye Medical & Surgical
Lake Charles (337) 477-0963
SCOTT
GAUTHREAUX Acadiana Retina Consultants Lafayette (337) 232-2710
THOMAS HEIGLE
Eye Medical Center
Baton Rouge (225) 766-7441
KEITH KELLUM
Southern Eye Institute Houma (985) 872-5577
KIRK LEBLANC 1000 West Pinhook Road, Suite 303 Lafayette (337) 234-8533
JANE OLSON 8440 Bluebonnet Boulevard, Suite B
Baton Rouge (225) 766-0005
ALLEN PEARCE Eye Medical Center
Baton Rouge (225) 766-7441
NANO ZERINGUE
Southern Eye Institute Thibodaux (985) 448-3353
ORTHOPAEDIC SURGERY
RASHEED AHMAD
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
LARRY BANKSTON JR
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 408-7859
LON BARONNE II Louisiana Orthopaedic Specialists Lafayette (337) 235-8007
JOSEPH BROYLES
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
JEREMY BURNHAM Ochsner Orthopedics and Sports Medicine Institute
Baton Rouge (225) 388-6630
CHRISTOPHER CENAC Gulf Coast Orthopaedics Houma (985) 868-1540
GEOFFREY COLLINS Collins Orthopaedics & Sports Medicine Lake Charles (337) 905-7100
ROBERT EASTON Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
HENRY EISERLOH III Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
PATRICK ELLENDER OrthoLA Thibodaux (985) 625-2200
MARK FIELD
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
HAROLD GRANGER
Hamilton Medical Group
Lafayette (337) 988-8855
CRAIG GREENE
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
MICHAEL ALAN HINTON Lake Charles Memorial Health System
Lake Charles (337) 477-5252
THOMAS MONTGOMERY
Louisiana Orthopaedic Specialists
Lafayette (337) 235-8007
DAVID MULDOWNY
Lafayette Bone & Joint Clinic
Lafayette (337) 234-5234
JULIE NEUMANN Ochsner Medical Complex - The Grove
Baton Rouge (225) 761-5200
DAVID POPE Ochsner Medical Complex - The Grove
Baton Rouge (225) 761-5200
CATHERINE RICHE
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
MICHAEL ROBICHAUX
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
SETH ROSENZWEIG
Louisiana Orthopaedic Specialists
New Iberia (337) 235-8007
MALCOLM STUBBS
Lafayette Bone & Joint Clinic
Lafayette (337) 234-5234
MEREDITH WARNER
Warner Orthopedics & Wellness
Baton Rouge (225) 754-8888
ADAM WHATLEY
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
MATTHEW WILLIAMS
Louisiana Orthopaedic Specialists
Lafayette (337) 235-8007
CAREY WINDER
Baton Rouge Orthopaedic Clinic
Baton Rouge (225) 924-2424
OTOLARYNGOLOGY
JOHN ALLDREDGE
Lafayette ENT Specialists
Lafayette (337) 232-2330
CHARLES ANZALONE JR Acadian ENT & Facial Plastic Surgery Center
Lafayette (337) 237-0650
MOISES ARRIAGA Our Lady of the Lake Hearing and Balance Center
Baton Rouge (225) 765-7735
JAMES BROUSSARD
Southern ENT
Associates Thibodaux (985) 446-5079
LISA DAVID
David & Eldredge Ear, Nose, and Throat Specialists
Lafayette (337) 266-9820
MARIA DOUCET
Doucet Ear, Nose & Throat Lafayette (337) 989-4453
JASON DUREL
Lafayette ENT Specialists
Lafayette (337) 232-2330
BRYTTON ELDREDGE
David & Eldredge Ear, Nose, and Throat Specialists
Lafayette (337) 266-9820
David Foreman Camellia ENT Lafayette (337) 993-1335
MICHAEL GOODIER Our Lady of the Lake Physician Group Gonzales (225) 765-5500
SAGAR KANSARA Our Lady of the Lake Head and Neck Center Baton Rouge (225) 765-1765
ANDREW MCWHORTER Our Lady of the Lake Voice Center Baton Rouge (225) 765-5335
PHILLIP NOEL Noel Ear, Nose, and Throat Clinic Abbeville (337) 898-3700
DANIEL NUSS Our Lady of the Lake Head and Neck Center Baton Rouge (225) 765-1765
PATRICIA SCALLAN Louisiana Ear Nose Throat & Sinus Baton Rouge (225) 767-7200
CHAD SIMON Hagen Beyer
Simon ENT Specialist Houma (985) 872-0423
ALAN STICKER Ochsner Medical Complex - The Grove Baton Rouge (225) 761-5200
COLLIN SUTTON Louisiana Ear Nose Throat & Sinus Baton Rouge (225) 769-2222
JUSTIN TENNEY Southern ENT Associates Thibodaux (985) 446-5079
ROHAN WALVEKAR Our Lady of the Lake Head and Neck Center Baton Rouge (225) 765-1765
JAMES WHITE JR Camellia ENT Lafayette (337) 993-1335
GUY ZERINGUE Southern ENT Associates Thibodaux (985) 446-5079
PAIN MEDICINE
BENJAMIN BARONNE
Louisiana Orthopaedic Specialists Lafayette (337) 235-8007
SEAN GRAHAM The Spine Diagnostic & Pain Treatment Center Baton Rouge (225) 769-5554
JIMMY PONDER JR Headache & Pain Center Gray (985) 580-1200
PEDIATRIC ALLERGY & IMMUNOLOGY
SANDHYA MANI
Our Lady of the Lake Children’s Health Allergy and Immunology Baton Rouge (225) 765-5500
THERON MCCORMICK
Our Lady of the Lake Children’s Health Allergy and Immunology
Baton Rouge (225) 765-6834
KATHRYN NEUPERT
Our Lady of the Lake Children’s Health Allergy and Immunology
Baton Rouge (225) 765-5500
PEDIATRIC CARDIOLOGY
MICHAEL CRAPANZANO Pediatric Cardiology Associates of LA Baton Rouge (225) 709-8633
RUFUS HIXON III Pediatric Cardiology Associates of Louisiana Baton Rouge (225) 767-6700
MUDAR KATTASH Pediatric Cardiology of Southwest Louisiana Lake Charles (337) 562-2293
KATHERINE LINDLE Ochsner Health Center for ChildrenLafayette Lafayette (337) 443-6100
PEDIATRIC ENDOCRINOLOGY
JANNA FLINT WILSON Lourdes Physician Group Lafayette (337) 470-5920
JAMES GARDNER JR
Our Lady of the Lake Children’s Health Baton Rouge (225) 765-5500
PEDIATRIC GASTROENTEROLOGY
ELIZABETH ALONSO Manning Family Children’s Specialty CareBaton Rouge Baton Rouge (504) 896-2888
ELIZABETH MCDONOUGH Manning Family Children’s Specialty CareBaton Rouge Baton Rouge (504) 896-2888
PEDIATRIC INFECTIOUS DISEASES
MICHAEL BOLTON
Our Lady of the Lake Children’s Health Baton Rouge (225) 765-5500
PEDIATRIC ORTHOPAEDIC SURGERY
GABRIEL DERSAM Lourdes Physician Group Lafayette (337) 470-5920
PEDIATRIC SURGERY
DEIADRA GARRETT Lourdes Physician Group Lafayette (337) 470-5920
DURGA ALAHARI Ochsner Medical Complex - The Grove
Baton Rouge (225) 761-5200
BRIAN BAILEY Lafayette Children’s Clinic
Lafayette (337) 470-3150
ANNE BOUDREAUX Preferred Pediatrics Thibodaux (985) 449-7529
DANIELLE CALIX
Ochsner Children’s Health CenterDestrehan Destrehan (985) 764-6036
COURTNEY CAMPBELL Our Lady of the Lake Children’s Health Pediatric Academic Clinic Baton Rouge (225) 765-8013
LORI COOK Ochsner Children’s Health CenterGoodwood
Baton Rouge (225) 928-0867
ROBERT DRUMM The Baton Rouge Clinic
Baton Rouge (225) 246-9290
BERNARD FERRER Bayou Pediatric
Associates Houma (985) 872-6405
JENNIFER HOGAN Ochsner Medical Complex - The Grove
Baton Rouge (225) 761-5200
MICHAEL JUDICE Lafayette Pediatrics Lafayette (337) 470-4434
JAMAR MELTON The Baton Rouge Clinic
Baton Rouge (225) 763-4888
HINA PATEL
Our Lady of the Lake Children’s Health Pediatric Academic Clinic
Baton Rouge (225) 765-8013
HENRY PELTIER Manning Family Children’s Pediatrics Thibodaux (985) 448-3700
ALYCIA RODGERS
The Pediatric Center of Southwest Louisiana Lake Charles (337) 477-0935
EDWARD SLEDGE JR Ochsner Medical Complex - The Grove Baton Rouge (225) 761-5200
SYLVIA SUTTON
Our Lady of the Lake Children’s Health Pediatric Academic Clinic
Baton Rouge (225) 765-8013
JENNY THOMAS The Pediatric Center of Southwest Louisiana Sulphur (337) 527-6371
DEEPA VASIREDDY Pediatric Group of Acadiana Lafayette (337) 210-5043
ERIC WEIL
Our Lady of the Lake Children’s Health Pediatric Academic Clinic
Baton Rouge (225) 765-8013
PHYSICAL MEDICINE & REHABILITATION
CRAIG MORTON Center for Orthopaedics
Lake Charles (337) 721-7236
PLASTIC SURGERY
STEPHEN ANTROBUS 4950 Essen Lane, Suite 301 Baton Rouge (225) 763-9611
KATHERINE CHIASSON Ford Plastic and Reconstructive Surgery Baton Rouge (225) 269-2610
STEPHEN DELATTE JR Delatte Plastic Surgery & Skin Care Specialists Lafayette (337) 269-4949
MICHAEL HANEMANN JR Hanemann Plastic Surgery
Baton Rouge (225) 766-2166
M’LISS HOGAN Weiler Plastic Surgery
Baton Rouge (225) 399-0001
KENNETH ODINET JR 200 Beaullieu Drive, Suite 6
Lafayette (337) 234-8648
JEFFREY RAU Rau Plastic Surgery Houma (985) 709-0467
J. STEPHENS Stephens Plastic Surgery Baton Rouge (225) 767-7575
TAYLOR THEUNISSEN Theunissen Aesthetic Plastic Surgery of Baton Rouge Baton Rouge (225) 218-6108
PSYCHIATRY
RENEE BRUNO 7470 Highland Road
Baton Rouge (225) 615-8102
LARRY WARNER JR Collaborative Minds
Baton Rouge (225) 456-2884
GLENN GOMES Ochsner Health Center - O’Neal Baton Rouge (225) 761-5200
MARK HODGES The Baton Rouge Clinic
Baton Rouge (225) 769-4044
GARY KOHLER Lake Charles Memorial Health System
Lake Charles (337) 494-2750
ABDULLA MAJIDMOOSA Our Lady of the Lake Physician Group
Baton Rouge (225) 765-5864
MICHAEL MCCARTHY
The Baton Rouge Clinic
Baton Rouge (225) 769-4044
KEVIN REED
LSU Healthcare Network
Baton Rouge (225) 381-2755
RADIATION ONCOLOGY
ANDREW LAUVE
Ochsner Cancer Center - Baton Rouge
Baton Rouge (225) 761-5200
JAMES MAZE
Lake Charles Memorial Hospital
Lake Charles (337) 494-2121
PERRI PRELLOP
OncoLogics
Lafayette (337) 769-8660
STEPHEN WILT
OncoLogics
Lafayette (337) 769-8660
CHARLES WOOD
Mary Bird Perkins Cancer Center
Baton Rouge (225) 767-0847
REPRODUCTIVE ENDOCRINOLOGY/ INFERTILITY
NEIL CHAPPELL
Fertility Answers
Baton Rouge (225) 926-6886
JOHN STORMENT Fertility Answers Lafayette (337) 989-8795
RHEUMATOLOGY
ANGELE BOURG
The Baton Rouge Clinic
Baton Rouge (225) 769-4044
RONALD CERUTI JR
The Baton Rouge Clinic
Baton Rouge (225) 769-4044
ELENA CUCURULL
The Baton Rouge Clinic
Baton Rouge (225) 769-4044
BOBBY DUPRE
Our Lady of the Lake Rheumatology
Baton Rouge (225) 765-6505
HARMANJOT GREWAL
Our Lady of the Lake Rheumatology
Baton Rouge (225) 765-6505
KHANH HO
Our Lady of the Lake Rheumatology
Baton Rouge (225) 765-6505
JENNIFER MALIN
Lafayette Arthritis & Endocrine Clinic
Lafayette (337) 237-7801
JOSEPH NESHEIWAT
The Baton Rouge Clinic
Baton Rouge (225) 769-4044
SEAN SHANNON
Baton Rouge Hospital Rheumatology
Baton Rouge (225) 763-4804
ROSS THIBODAUX Thibodaux Regional Rheumatology Clinic Thibodaux (985) 449-4656
MATTHEW ABRAHAM
Our Lady of Lourdes Sleep Disorder Center Lafayette (337) 470-3475
PHILLIP CONNER
The Sleep Disorder Center of Louisiana Lake Charles (337) 310-7378
DWAYNE HENRY
Our Lady of the Lake Sleep Medicine Clinic
Baton Rouge (225) 765-3456
ANTHONY JOHNSON II Southern University Athletics Baton Rouge (225) 765-5500
JAMES ROBINSON
Our Lady of the Lake Physician Group Brittany Baton Rouge (225) 765-5500
WILLIAM BISLAND Thibodaux Surgical Specialists Thibodaux (985) 446-1763
MARK HAUSMANN
Our Lady of the Lake Surgeons Group of Baton Rouge Baton Rouge (225) 769-5656
MARK HEBERT Thibodaux Surgical Specialists Thibodaux (985) 446-1763
WILLIAM MOSS Ochsner CHRISTUS Health Center
Lake Charles (337) 656-7873
RICHARD SHIMER
Lake Charles Memorial Health System
Lake Charles (337) 494-4692
JAMES WILLIAMS
Our Lady of the Lake Physician Group General SurgeryAscension Gonzales (225) 743-2455
SURGICAL ONCOLOGY
JASON BREAUX
Southern Surgical & Medical Specialists Lafayette (337) 703-6390
HENRY KAUFMAN IV Lourdes Physician Group Lafayette (337) 470-4881
THORACIC & CARDIAC SURGERY
DANIEL BECKLES Christus Ochsner Health Lake Charles (337) 513-0100
AMIT PATEL
Cardiovascular Institute of the South Baton Rouge (225) 308-0247
C. RIGBY
Our Lady of the Lake Physician Group Cardiothoracic Surgery
Baton Rouge (225) 490-7224
UROGYNECOLOGY/ FEMALE PELVIC MEDICINE & RECONSTRUCTIVE SURGERY
WILLIAM KUBRICHT III Louisiana Urology
Baton Rouge (225) 766-8100
UROLOGY
ANGELO ANNALORO JR Baton Rouge Urology Baton Rouge (225) 769-2500
TOLULOPE BAKARE Fertility Answers Lafayette (225) 926-6886
THAD BOURQUE
Southern Urology
Lafayette (337) 233-6665
CHRISTOPHER FONTENOT
Southern Urology Lafayette (337) 233-6665
MARCELLUS LAHAYE
Southern Surgical & Medical Specialists Ville Platte (337) 506-3540
SCOTT NEUSETZER
Southern Urology Lafayette (337) 233-6665
MARK POSNER Baton Rouge Urology Baton Rouge (225) 769-2500
WILLIAM ROTH Southern Urology
Lafayette (337) 233-6665
AYME SCHMEECKLE Premier Urology at Baton Rouge General Baton Rouge (225) 237-1913
FARJAAD SIDDIQ
Advanced Urology Lake Charles (337) 480-7499
WALTER SIMONEAUX Thibodaux Regional Urology Clinic Thibodaux (985) 447-5667
JEREMY SPEEG Southern Urology Lafayette (337) 233-6665
VASCULAR SURGERY
MICHAEL CONNERS III CVT Surgical Center Baton Rouge (225) 766-0416
P. Davis Jr CVT Surgical Center
Baton Rouge (225) 766-0416
RACHEED GHANAMI Ochsner Southern Vascular Clinic
Lafayette (337) 534-4444
CHRISTOPHER
LAGRAIZE
Acadiana Vascular Clinic: Vein Center of Louisiana Lafayette (337) 289-9700
JOHN LUKE III
Acadiana Vascular Clinic: Vein Center of Louisiana Lafayette (337) 289-9700
Blackened seasoning gives this grilled fish a whale of a flavor impact. You won’t miss the fat in this delicious dish.
FOUR GENERATIONS AND PRIZED FAMILY RECIPES KEEP THIS BROUSSARD RESTAURANT ON LOCALS’ LISTS OF FAVORITES FOR NIGHTS OUT, CELEBRATIONS AND EVERYTHING IN BETWEEN.
RICHARD AND LORI HURST, the husband-and-wife team behind Poor Boy’s Inn Riverside Inn in Broussard, foster a legacy dating back to 1932. When Richard’s grandfather, Hulo “Poor Boy” Landry, developed an allergy to flour from working at the Evangeline Maid Bread Company, the Youngsville-native started selling snowballs. After working in New Orleans, he added po’ boys to his offerings. ¶ Two influential customers, Dr. Charles Boustany Sr. and Judge Kaliste Saloom Jr., believed so
MEET THE COOK
MOST MEANINGFUL ITEM IN KITCHEN
So when you cut a brisket, there’s a certain type of knife. Long, skinny, thin-bladed, but it cuts the brisket. You can slice the brisket really thin. I remember my dad would pull it out get the honing blade out. Let me tell you it’s still sharp. It’s in a case in my office, and when we need to slice some brisket, I go grab it. • MUSIC TO COOK BY Classic vinyl. Rock and roll, the late ‘60s, early ‘70s. Growing up, that’s what we’d listen to. That’s fond memories and the music I like.
much in Hulo’s vision that they helped him secure his first loan for a small restaurant on St. John Street in Lafayette. That modest 12-table establishment quickly outgrew its space, leading to a move to a larger venue near the Pinhook Bridge. Several additional locations later, the family built the current — and now only — location on Tubing Road in Broussard.
Richard’s father, Larry Hurst, eventually took over the business, with his wife Kathlyn Landry Hurst working the front of the house. Richard describes a childhood filled with fishing, water and snow skiing and family barbecues. In the restaurant, Larry introduced dishes that changed the local dining scene, such as crawfish étoufée and blackened redfish (once considered a “trash fish” and — according to family lore — a dish Larry brought to the attention of Chef Paul Prudhomme, who famously got famous with it), into a restaurant setting. “I joked with my father-in-law for years that he’s the reason we have redfish limits,” says Lori.
Today, Richard and Lori continue the traditions. “Richard and I make sure it’s the same recipe, same taste as 93 years ago, because we still have his grandmother’s recipes,” says Lori. Married for 29 years, the couple approach their work with a unique blend of dedication and humor, as evidenced by the “water girl” and “dishwasher” T-shirts they often wear to the restaurant. Richard finds joy in making people happy through food. “When people walk out and say, Oh, man, it was so good,” says Richard. “You know that’s the key. This is not really a business that you’re going in to make money. You’re going in because you enjoy what you’re doing, you like to please, you like to make people happy.”
They are also committed to bringing the next generation, by way of their son Christian Hurst, into the fold. “We all worked at the restaurant since very young,” he says. “I’d stand on milk crates to wash dishes.”
It’s a demanding industry, but the return on investment in blood, sweat and tears is profound. “It’s so rewarding when they pick your place to get engaged [or] married,” says Lori. “I look at Riverside as that place where memories are made. And I love the stories I hear about Larry and Kathlyn and Richard. I want to keep that going.”
DINNER
Our special blend of blackened seasoning brings a robust flavor to our 4-ounce filet of catfish. We pair it with a side green salad, sweet potato and steamed vegetables.
PREP TIME: 30 MIN
12 ounces lettuce
1 tomato, sliced
4 sweet potatoes
12 ounces mixed vegetable medley (carrots, broccoli, cauliflower, green beans, red bell pepper)
COOK TIME: 45 MIN SERVES: 4
Riverside’s blend of Blackened Seasoning or your favorite
16 ounces of catfish
1
For this recipe from the restaurant’s Eat Fit Acadiana menu, mix and plate 4 salads, each garnished with a sliced tomato. Use dressing of choice, but we use oil and vinegar or our Italian dressing to stay on the healthier side.
2 Bake sweet potatoes for 45 minutes, or until soft at 350 degrees. Garnish with cinnamon. Chop vegetables and steam in rice cooker in 4 tablespoons of water until tender to touch with fork. Add a pinch of Riverside Seasoning.
3 Season catfish with Blackened Seasoning; we use Riverside’s blend. Grill in black (cast) iron skillet for 3 minutes on each side. Use medium, high heat. Plate and enjoy!
POOR BOY’S INN RIVERSIDE INN 240 TUBING ROAD • BROUSSARD 337-837-4011 • POORBOYSRIVERSIDEINN.COM @POOR.BOYS.RIVERSIDE.INN • @GREATSEAFOOD
SALUTING SPRING WITH A SALUBRIOUS MOCKTAIL FROM EMBER KITCHEN + COCKTAILS THAT IS EQUAL PARTS WELLNESS AND WHIMSY
AS LENT SETTLES IN following the indulgent whirl of Carnival season, Lafayette’s Ember Kitchen + Cocktails has unveiled a new entrant in the city’s fast-rising zero-proof movement. Bar manager, Deanna Scott, leans into that trend with her latest creation, the Ember Orchid mocktail.
The vibrant zero-proof concoction appeals to health-minded imbibers, designated drivers and sober-curious flavor seekers intent on discovering whether or not a well-made mocktail can be as transformative as a craft cocktail.
“I think people really appreciate having a non-alcoholic option that still has just as much creativity, beauty and flavor put into it,” says Scott.
The Ember Orchid blooms beautifully with an antioxidant-rich blueberry syrup softened by honey water, brightened with lemon, perfumed with Thai basil leaves and jalapeño, and topped with sparkling water. Fresh blueberries tumble across the effervescent surface garnished with an edible orchid. A lemon-basil sugar mixture decorates the glass.
A venerated Houma mixologist, Scott’s prior eight years as a bar manager at Milano’s preceded the opening of Ember’s after the Italian fine dining haven closed at the same address in late 2024. Owner Robert Landry maintained the original wood-burning oven for livefire American bistro favorites.
For the lemonbasil-sugar mixture, mix finely chopped Thai basil, lemon zest, and sugar. Brush agave syrup diagonally along the side of a wine glass, then sprinkle with the lemonbasil sugar to rim the glass.
Tear 2 Thai basil leaves in half, muddle in a shaker with 2 oz. blueberry syrup (recipe online at acadianaprofile.com), then add 1 oz. honey water and 1 oz. fresh lemon juice. Add ice to shaker and shake well. Add fresh ice to wine glass. Pour shaker mixture through a cocktail strainer into glass. Drop several fresh blueberries on top, followed by 2-4 jalapeño slices (optional). Garnish glass with edible orchid and a pick with fresh blueberries, lemon peel and basil leaf.
CHARLES CHEF DAVE EVANS can’t help himself. He is driven to express himself, and food is an area of his expertise. ¶ Evans has grown the Lunaverse — the restaurant, nonprofit organization and culture Evans has developed — with the opening of Augustine restaurant located in historic downtown Lake Charles. ¶ Since he opened Luna Bar and Grill in 2004, Evans has been on a quest to create dishes that are flavorful, appealing to the eyes and that pay homage to the farthest end of Southwest Louisiana’s trippy Anglo, African, Cajun, Creole, Mediterranean, bluecollar, outdoors, outlaw and cowboy cultural influences.
Augustine is a more nuanced and manicured addition to the city’s diverse culinary scene that ranges from rice- and gravy-based plate lunches to steakhouses inside the city’s casino resorts.
“This restaurant gives me the opportunity to serve a different type of palate. All my dreams of food, along with ideas and
concepts and things to tinker with, are showcased in this restaurant,” Evans said. He admits the restaurant is a little upscale but is fine with that.
“I’ve traveled and eaten in a lot of different places. I was searching for something. I wanted to know what is good out there. I wanted to know what inspires on
1
RUBY ROASTED MÉLANGE
2
BEEF CARPACCIO
3
Evans and McCree love to experiment with different veggies and produce. This medley is a masterpiece. The salad consists of candied pecans, fried burrata, pickled red onion, arugula and raspberry vinaigrette. Raw beef, citrusherb arugula, cured egg yolk, fried capers, Parmigiano and truffle oil. This is the type of appetizer that foodies will recall years later when they are telling stories about wonderful dinners. Here is an example of the deliciousness that can happen when international flavors are used by skilled kitchen wizards. The fried eggplant is presented with harissa, tahini yogurt and daqqa seasoning. This entrée is amazing.
PANKO CRUSTED EGGPLANT
the plate. It is easy not to be inspired when you do something a long time,” he said.
As Evans prepared to open Augustine — which is named after his mother — he found a person who he could collaborate and create with: 26-year-old Eric McCree.
McCree is a lifelong resident of Lake Charles. His interest in being a professional chef was piqued by his mother, grandmother and a family friend.
As a result, McCree entered the Calcasieu Parish School Board's culinary program at a vocational teaching facility. Upon graduation, McCree was accepted into Johnson & Wales University-North Miami.
McCree specialized in baking at school, but when Evans offered him a chance to run a kitchen, McCree could not turn it down.
McCree is proud of the shrimp Rockefeller stuffed mushrooms which are made using button mushrooms, Parmigiano, pickled red onion and garlic-herb compound butter.
Another dish that he and Evans love to serve is the butter-poached salmon. The fish is cooked in an herb butter and served with saffron risotto.
McCree also gets to showcase his baking skills. Breads and desserts are his domain.
Since Augustine opened, he has featured two seasonal trifles.
Earlier this year, McCree prepared a lemon berry trifle with mixed berry compote, lemon curd, pastry cream, lemon pound cake and whipped cream.
During the fall and winter season, he is featuring a chocolate cherry trifle with saffron cardamom, chocolate cake, chocolate mousse, chocolate granita, whipped cream and cherry compote.
“I am so happy to be here and show what I can do as a chef, and Dave has given me an opportunity to grow in the Lunaverse,” McCree said. “I am happy to be in my hometown to share good food and flavors with the public.”
COLBY LEJEUNE
NOTRE MANGER ET NOTRE SANTÉ
JEAN ANTHELME BRILLAT-SAVARIN, grand gastronome français, ouvre son livre de 1826 La physiologie du goût avec vingt aphorismes, dont le plus célèbre c’est : “Dismoi ce que tu manges : je te dirai ce que tu es.” Brillat-Savarin parle ici de connaître toute une personne, d’être capable d’identifier la culture à qui alle appartient, de savoir les goûts figés de les foyers de son enfance et de classifier le monde vis-à-vis les ingrédients typiques de sa région, de sa classe sociale, de sa religion et ainsi de suite ; aujourd’hui, par exemple, la forme moderne et plus familière de ce dit-on — “Toi t’es ça que tu manges” — a flotté un peu, et alle a venu un tit brin plus étroit dans son sens : quand on appelle dessus cet adage aujourd’hui, typiquement on est après faire référence à notre santé et notre bien-être physique, après invoquer en particulier l’idée que le maintien de notre bonne santé repose, à la fin, dessus une bonne diète saine, et que beaucoup de nos problèmes, et nos solutions, de santé provient ultimement et fondamentalement — sinon simplement — du manger qu’on met dedans nous-autres.
Deux cents années passées, quand La physiologie du goût a été publié, et pour bien dire pour la plus grande partie de la paire de siècles qui l’a suit, la plupart de la population du monde travaillait dans la production de manger, dans la majorité des cas après passer leur temps à produire, à transformer ou autrement à acquérir le même manger nécessaire pour le soutien de eux-autres et leurs familles; la vie de chaque jour dans les territoires rurals partout dans le monde, mais avant tout icitte dans la Louisiane, tournait autour de la chasse, la pêche, le jardin, la piège, la trôle, l’élevage des
bêtes et, surtout, la récolte. L’importance de l’agriculture et son ubiquité ici dedans le sud de la Louisiane est démontré par le vocabulaire riche et varié qui, jusqu’à aujourd’hui, divise toujours ce domaine sémantique dans notre langage: ton habitant ordinaire des autres fois arait, selon la saison et la région, passé des grandes journées à couper du riz et des cannes, à casser du maïs, à fouiller des patates et des pommes de terre, à gauler des pacanes et à ramasser une variété d’autres récoltes, cultivées et farouches, pour compléter leur diète, comme des piments, des socos, des mispelusses (appelé aussi des « nèfles ») des plaquemines et des mûrs, parmi beaucoup, beaucoup d’autres.
Ça va sans dire que, grâce aux avancements de la médicine et de l’assainissement moderne, la majeure partie de nous-autres aujourd’hui vit des vies qu’est plus longues et plus saines que les ceux de notres ancêtres, mais c’est vrai aussi que cette vie prémoderne accordait quelques avantages : ce manger, de provenance hyper-locale et bien sûr — par notre définition même de ce terme — libre de tout composé additif ou antiparasitaire « non naturel », serait l’envie de n’importe quel consommateur observant de sa santé aujourd’hui, et nous montre qu’une diète de manger local, naturel et sain, c’est un but éminemment réalistique.
