Foodies Of Lafayette Podcast

Some places feed you. Others hold your whole history. Sitting at Randall’s with Heidi McDonald and Jason Stoner, we talk about why this room feels like “hallowed ground” for so many people across Acadiana, and how Cajun food and live music can turn a restaurant into a cultural anchor for Lafayette, Breaux Bridge, and beyond.We dig into the hard part too: when COVID shut things down and the music stopped, it wasn’t just a business problem, it was an identity problem. Frank Randall shares what it takes to restart without losing the heart of the place, why he stays focused on food and music, and how trust and reputation create the “oof” a comeback needs. Along the way, we talk about a growing national awareness of Cajun cuisine versus Creole cuisine, and why that distinction matters for preserving authentic Louisiana culture.Then we bring in the people who actually make it run. Jimmy shares his path from starting at 17 as a busboy and dishwasher to leading operations for decades, plus the lessons that keep teams together when times get rough. We also zoom out with a Breaux Bridge tourism perspective: Crawfish Festival season, where visitors eat, how Zydeco stays alive, and what it looks like when a town fights to protect its historic bridge and its story.If you care about Louisiana restaurants, Cajun seafood, live music, and the kind of community that shows up for each other, you’ll feel right at home here. Subscribe, share this with a friend who loves Acadiana, and leave a review so more people can find the stories behind the food.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

He flew crabs across the country, built dance floors people would tear up with crowbars, and kept Cajun culture loud when it would have been easier to let it fade. We’re on location at Mulate’s with the legend Frank Randol, following the threads that connect Randol's Restaurant, Breaux Bridge, Lafayette Louisiana food, and the stubborn pride of Acadiana.We talk through Frank’s family history and the weight that comes with land, legacy, and community expectations. He shares why “saving” places like this is never just business, it is about preserving Cajun music, local stories, and the kind of nights where kids learn to dance beside their parents. Along the way, we get honest about loss, military service during the draft, and the way faith, family, and friends become a compass when life forces a pivot.Then the stories turn wild in the best South Louisiana way: the crabbing boom, building a seafood operation, and the logistics of moving fresh Louisiana seafood to markets that could not get it any other way. Frank breaks down how the “Louisiana Crab Special” worked, including the now-iconic moment of balancing a plane with thousands of pounds of crabs. We also dig into how Randall’s grew from a simple need into a cultural landmark, plus the Cajun Fest push to put Acadiana on the national stage.Hit play, then subscribe, share this with a friend who loves Cajun food and culture, and leave us a review with the local spot you never want to lose.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

He moved to Lafayette because he looked at a US map and thought he was landing near the Bahamas. That one mistake turned into Poseidon, one of the most beloved Greek and Mediterranean restaurants in Lafayette, Louisiana and a place where generations celebrate birthdays, lunches, and late-night stories.We sit down with Aristos of Poseidon to hear how he came from the island of Cyprus, studied at USL, and built a restaurant around family recipes, Greek hospitality, and relentless attention to detail. We talk about the culture shock of Holly Beach, why philoxenia (welcoming strangers) feels so at home in Cajun country, and how a “meal” becomes an experience when you slow down and share the table.Then we get into what serious restaurant ownership really looks like: shopping for fresh ingredients every morning, training a team to hit the same standard every day, and keeping regulars happy while still having fun with off-menu specials like slow-cooked lamb kleftiko and other chef-driven cravings. Aristos also shares his straight talk on COVID, staffing, and why being boldly yourself on social media can be the best marketing a local restaurant has.If you love Lafayette food, authentic Greek cooking, and behind-the-scenes stories from a real kitchen, this one’s for you. Subscribe on Apple, Spotify, and YouTube, share with a foodie friend, and leave a review so more people can find the show.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Ronald McDonald showed up at Mark Krampe’s birthday parties at home and that’s only the beginning of how unusual his food story gets.We sit down with Mark to talk about growing up in Lafayette inside a family that helped bring McDonald’s to the area, where procedure, cleanliness, and consistency weren’t buzzwords, they were daily life. That early training shaped how he sees restaurants now: strong systems, clear standards, and a team culture that protects the guest experience. Mark shares what it was like having a perfectionist father who secret-shopped his own stores, and how those expectations followed him into every kitchen he’s led.Then the path swerves. Mark opens up about getting sent away to boarding school, the early anger, and the unexpected gift of structure, leadership, and exposure to different cultures and cuisines. From there we follow him to Austin, where the restaurant scene and the grind of learning technique pushed him toward culinary school. He also talks candidly about being attacked by a pit bull, the recovery, and how that reset clarified what he wanted to do with his life.Coming back to Lafayette, Mark chooses creativity over corporate comfort and helps build what becomes Social, while partnering to support and modernize local institutions like Pete’s, Tap Room, and Marcello’s. We get into what hospitality really means, how to build a management bench, and the dishes that keep people coming back, from brick oven chicken with sweet tea brine to biscuits that have evolved over the years.Subscribe on Apple, Spotify, and YouTube, then share this one with a food lover and leave a review so more people can find the Foodies of Lafayette Podcast.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A great neighborhood restaurant doesn’t just feed people, it teaches them to come back. From the outside, Acadian Superette looks like a classic Lafayette corner store. Step inside, and you find a carefully rebuilt local market and deli where the history stays on the walls while the food keeps getting sharper.We talk with the people behind the transformation: how a building dating back to the 1950-51 expansion of the original Petros grocery becomes a community gathering spot again, and why that matters in Freetown near downtown and UL Lafayette. The story gets personal fast, from the unlikely leap into ownership to the real work of earning trust one plate at a time. You’ll hear how the team navigates change without losing the regulars who loved the old-school breakfast and plate lunch routine.Then we get into what makes the menu stand out in Cajun Country: in-house meats, smoked barbecue, sausage, tasso, bacon, and a Reuben built on house-cured pastrami that takes about seven days. That kind of process creates a flavor you can’t fake, but it also creates real pressure when demand spikes and you can’t “just order more.” Chef Don Green shares what he brings from culinary school and years in restaurants, plus the behind-the-scenes lessons from food sales that help a kitchen run smarter.We also dig into the details that turn a good meal into a loyal following: consistency, cleanliness, and customer service that feels authentic, not scripted. If you care about Lafayette food, local restaurants, and how a true community spot gets built, this one is for you. Subscribe, share it with a friend who loves a great sandwich, and leave a review with the best meal you’ve had in Lafayette lately.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Eight hundred pounds of lasagna doesn’t happen by accident. We sit down with Joey Beyt of Joey’s, a literal Lafayette icon, to hear how a small, family-built meat market turns into what we love calling the city’s “auxiliary kitchen” a place where you can grab prime steaks, sushi-grade seafood, scratch-made soups and gumbos, and a freezer full of comfort food that saves your weeknight dinner. Joey walks us back to opening day, the early hustle, and the hands-on training that shaped his obsession with quality and consistency. We talk about what makes Joey’s feel like five businesses inside one: a meat and seafood department, deli lunches, prepared foods, catering, plus wine and spirits. Joey shares how the menu grows over time through experimentation and customer demand, from pot pies and stuffed bell peppers to a Mexican lasagna-style casserole, plus the behind-the-scenes reality of food trends like turducken, the rising cost of shipping, and why some products disappear even when you think they’re winners. Then the story takes a turn into local legend: the move into a building with a surprising past, a massive renovation, and the safe that still hasn’t been opened after 30 years. Along the way, we dig into what keeps a food business alive for decades: long-tenured staff, tight standards, honest feedback from customers, and a genuine love of feeding people. If you care about Lafayette food, Cajun comfort classics, catering in Acadiana, or building a small business that lasts, you’ll get plenty to take with you. Subscribe, share this with a fellow food lover, and leave us a review so more people can find the show.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A chef who learned by sanding beer boxes, waxing banquet-room floors, and listening to Creole cooks all day doesn’t need a flashy origin story. He needs consistency, standards, and a dining room full of regulars who keep coming back. From inside Nash’s Restaurant in Broussard, Louisiana, we sit down with Nash and Jenny Barreca to unpack how a family legacy in New Orleans becomes a long-running Acadiana favorite set in a stunning 1908 historic home that still has a few “spirit” stories floating around.Nash walks us through his earliest lessons at Frank’s Steakhouse, why he still chases small improvements even when guests already love a dish, and how scratch cooking shapes everything from sauces to dressings. Jenny shares her own crash course in food service and logistics, from supplying offshore rigs to getting thrown into high-volume New Orleans ball catering where “make 1,500 sandwiches” is treated like a casual request. Along the way, we talk restaurant management fundamentals, hiring for personality, and building a menu that respects Italian roots while meeting Louisiana seafood expectations.We also get honest about what longevity really costs: soft openings, marketing misfires, being on site constantly, and surviving hurricanes, oilfield downturns, COVID, and inflation without losing heart. If you care about Lafayette and Broussard restaurants, local food culture, and what real hospitality looks like when nobody is watching, this conversation delivers.Subscribe on Apple, Spotify, and YouTube, then share this with a friend who loves a great date-night meal and leave us a review so more people can find the show.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Lafayette didn’t always know what pizza was, and Alesi’s Pizza helped change that. We sit down with the family behind one of the oldest Italian restaurants in Lafayette, Louisiana to follow a story that starts in Sicily, passes through Ellis Island, and lands in Acadiana in the most unexpected way: a WWII posting at an old Army air base and a chance meeting with a “little Cajun girl” at a downtown lunch counter. The result is a restaurant legacy that’s about more than food, it’s about how families put down roots and how communities adopt new traditions. We talk about the early days when locals asked what fruit went in a “pizza pie,” and how Alesi’s eased Lafayette into Italian food by starting with diner staples and slowly clipping on the Italian menu. You’ll hear why the pizza became the anchor, why fresh dough and fresh sauce still happen daily, and how a simple crust-and-sauce combo can outlast every trend. Along the way, we get into the Johnson Street move, the iconic neon sign, the mid-century feel, and the behind-the-counter moments like learning to toss dough and earning your way up through the unglamorous jobs. The conversation also gets real about the restaurant business today: the nights, weekends, holidays, and the feeling of never being fully off. With Alesi’s nearing 70 years, we discuss why selling the business is on the table as an option, what kind of reaction that sparked across Lafayette, and the advice they’d give anyone dreaming of opening a restaurant in Cajun country. If you care about Lafayette food culture, family-owned restaurants, and the history behind the best pizza in Lafayette, this one’s for you. Subscribe on Apple, Spotify, and YouTube, then share the episode with a friend and leave a review so more people can find the stories behind our local legends.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A great bakery doesn’t just sell pastries. It keeps a city’s memories warm, one loaf at a time. We’re sitting down at Sunday Soda Fountain with Patrick Poupart, the next-generation baker behind Poupart’s Bakery in Lafayette, Louisiana, to dig into how a true French bakery took root here and why people still drive in from out of town with an ice chest to stock up.Patrick shares the family story that starts in France with serious craft training through the Compagnons du Devoir and leads to Poupart’s opening its doors in 1965. We talk about what it means to grow up above the shop, learn the work young, and come back from baking school in France with a deeper love for fermentation and bread. If you’re curious about sourdough starter culture, baguettes, and why “bread is alive,” this conversation gets specific in a way food lovers will appreciate.We also get practical: Poupart’s American king cake versus French king cake, what makes French pastries different, and how the bakery has grown into sandwiches, soups, freezer meals, and full-scale catering for massive events. Along the way, Patrick explains a mindset we want more of in the Lafayette food community: sharing knowledge, helping other chefs, and choosing collaboration over competition.If you care about local businesses, Cajun and Creole food culture, and the craft behind French baking in Louisiana, hit play. Subscribe on Apple, Spotify, or YouTube, share this with a friend who loves king cake, and leave a review telling us your go-to Poupart’s order.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What if your second act became your town’s heartbeat? We sit down with Café Sydney Mae’s David Puckett to trace a late-career leap from insurance to the line, and how that jump—grounded in family, faith, and fierce hospitality—turned a 100-year-old Breaux Bridge building into a community hub for food, music, and art. David shares the moment his daughter needed a kidney and he became her donor, the decades he and Cheryl have poured into LOPA’s lifesaving mission, and why the restaurant hosts an annual night that brings donor families, recipients, and clinicians to the same table.We dig into the nuts and bolts behind the warmth: the mentorship of industry legend Charlie Goodson, the people-first culture that keeps regulars close, and the operational discipline that makes generosity sustainable. In the kitchen, CIA-trained Chef Kim Newsham leads a team that balances consistency with creativity—think an ever-evolving Touch Wellington, a sous vide pork chop that melts under a hot sear, and specials that let technique sing without losing the soul of Acadiana. Along the walls, local artist Tony Bernard’s originals anchor the room with color and story.When the pandemic hit, the café pivoted in 24 hours, flipping to takeout, hauling tables to the sidewalk, and inviting a fiddler to open with Amazing Grace as church bells rang—an unplanned duet that captured a neighborhood’s heartbeat. You’ll also hear the unlikely origin of the 9:47 a.m. brunch, and how the Guest Chef Series turns home cooks into leaders for a night while raising over $70,000 for local causes by scaling recipes, costing menus, and pairing music with mission.If you’re hungry for a masterclass in hospitality, resilient operations, and community building—told with heart and grounded in real numbers—this conversation delivers. Subscribe, share with a friend who’s dreaming of a second act, and leave a review with the lesson you’ll bring to your own work.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

The smell of fried ribs hits first, then the line of boudin links, and finally the feeling that you’ve stepped into a modern Cajun country store where everything just works. We sat down with Doug Miller to unpack how Karchener’s grew from a bold bet in Scott, Louisiana into a thriving, multi-location market without sacrificing flavor, warmth, or control. The story winds through roofing crews in August heat, an oilfield scare, and a roadside realization: if you meet people where traffic stalls and serve food that tastes like home, they’ll keep coming back.Doug shares how a handshake beneath an oak tree with Willie and Ginger set the foundation for a perfect split of strengths—food craft on one side, construction and business systems on the other. That partnership powers a consistent experience across stores, anchored by centralized production in Scott and a curated retail approach that favors 200+ Cajun staples over a short, static list. Think boudin by the ton, fried ribs moving by the hundreds of pounds, stuffed pork chops and tenderloins, soups, sides, and locally made essentials that turn a quick stop into a full meal plan. The Lafayette location became a masterclass in scaling: start lean, listen hard, layer in shelves and coolers, and standardize what works.We also dig into the people engine behind the food. Doug looks for team members who care, trains for service that feels neighborly, and invests in benefits and clear growth paths. The result shows up at the window and on the plate—smiles, speed, and the same Karchener’s taste no matter which door you walk through. Looking ahead, a new production facility will unlock menu expansion and faster rollouts, while site selection balances interstate visibility with neighborhood demand. And through it all, one principle holds: the Karchener’s experience stays in-store, not on a random grocery shelf.Hungry for the full story of boudin, ribs, and a scaling playbook with heart? Hit play, subscribe for more local food deep dives, and tell us where Karchener’s should open next. Your favorite order might shape the next stop.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What makes a restaurant unforgettable isn’t the plate, it’s the person who serves it. We sit down with Nidal Balbisi—founder behind Zeus, Agave, Baba Kebab, and more—to unpack how people-first hospitality, relentless presence, and creative fusion built some of Acadiana’s most-loved dining rooms.Nidal takes us from Kuwait to LSU, through his first shifts as a dishwasher assistant, and into the front-of-house lessons that shaped everything to come. He explains why a Bud Light tastes better when the server knows your name, how forgiveness grows from genuine connection, and why every role—from dishwasher to manager—has equal weight in the guest experience. His love letter to Lafayette shines through: the culture, the warmth, and the community that turned a career into a calling.We explore Agave’s Cajun-Mex philosophy, including a seafood-forward menu, an award-winning burger crowned with house seafood sauce, and the quiet brilliance of “Mama” and kitchen collaborators who anchor the flavors. Then we step into Baba Kebab, where handmade bread, flame, and family recipes yield standouts like the “red velvet” chicken and richly sauced grape leaves. Nidal shares the hard-won story of opening Zeus on Pinhook at 27—borrowing cash for the register, skipping a salary for a year, and setting simple daily targets that transformed a dream into a thriving brand. He also opens up about Trend, his fine-dining venture years ahead of Lafayette’s curve, what he learned from a Michelin-trained chef, and why he chose vision over compromise when the concept drifted toward club culture.If you’re a restaurateur, a home cook, or someone who returns to places that feel like family, this conversation will sharpen your sense of what truly matters: consistency, care, and teams that show up. Hear Nidal’s best advice for newcomers, his take on scaling without losing soul, and the gratitude he carries for a community that became home.Enjoyed the story? Follow the show, share it with a friend who loves great hospitality, and leave a review so more food lovers can find us.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A lively lounge across from a canning factory turned into a grocery where regulars grabbed bread, eggs, and ketchup after a beer—and that simple pivot launched a 70-year family legacy. We sit down with Blaine and Braden Broussard of Nunu’s to unpack how a third- and fourth-generation team built a beloved Acadiana staple known for bold boudin, cracklins, plate lunches, and the kind of customer care that makes a store feel like home.We trace the early days from the Blue Room Lounge to a small-town meat market, where a curious brother-in-law began crafting house recipes and an original seasoning blend long before private labels were common. When big-box competition crept in, the family doubled down on flavor and service, introducing pre-seasoned meats and learning the rhythms of a hot line by selling hundreds of plate lunches out of a tiny gas station kitchen. That scrappy experience paved the way for expansions to Youngsville, Scott, and Maurice, each with modern kitchens, better equipment, and a commitment to consistency without losing the hand of tradition.Braden brings fresh energy with monthly limited-run burgers and sausages—think Korean barbecue, hot honey and cream cheese, or fig and brie—while keeping Cajun staples front and center. We talk real numbers on boudin production, the art of getting that perfect casing snap, and why fried chicken and grab-and-go meals have become weekday heroes. Most of all, we highlight the brand’s beating heart: Jeanette’s front-of-house warmth, a culture of knowing customers by name, and vendor appreciation days that give small local makers the shelf space big retailers won’t. It’s a story about taste, family, and building a community-first grocery that grows at the speed of trust.Hungry for more stories like this? Follow, subscribe, and leave a review so others can find the show—and tell us what sausage flavor you want to see next.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A house behind a tiny Lafayette restaurant once held a secret kitchen where a mother simmered sauces that would shape a city’s palate. From that backyard ingenuity to a French Quarter liquor store with the rare ability to sell both to-go and across the bar, Gene shares how grit, community, and a deep love for wine became the backbone of his restaurants. We walk through live-music nights at Time Plaza, the pivot that turned an oil bust into a wine education boom, and the mentorship ethos that helped five team members become sommeliers.Hunter brings the other side of the craft: the operational heartbeat learned from a family steeped in Outback, Chili’s, and high-end steakhouse leadership. He talks talent scouting, dishpit humility, and what it takes to keep a small kitchen precise under pressure. Together we unpack why Kujino doesn’t copy Marcello’s and how a focused menu can raise consistency, speed, and flavor. Expect Roman dishes like cacio e pepe and amatriciana, Sicilian favorites like pasta alla Norma and arancini, and a chicken piccata that proves restraint can be a superpower. There’s also talk of rotating specials—saltimbocca done right and a rabbit cacciatore that nods to heritage while speaking Lafayette’s language.Threaded through every story is wine: not as a pedestal, but as a conversation. Retail-friendly pricing invites guests to explore, smart pairing lifts the food, and a room humming at 7:30 reminds us why restaurants matter. If you care about Italian food, regional cooking, wine culture, and leadership that treats staff as partners, this one’s for you.Enjoy the stories, grab ideas for your own kitchen or team, and come hungry for more. If the episode resonates, follow the show, share it with a friend who loves hospitality, and leave a quick review to help others find us.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A stranger in a Pueblo cafe hears the name “Todaro” and replies, “Don Calogero.” In a heartbeat, Gene’s family lore tilts from mystery to revelation, and what begins as a search for relatives becomes a tour of Prohibition-era Colorado, early Las Vegas watchmen, and the way immigrant networks quietly shaped American towns. We follow that thread back to Palermo, where a boy counts 44 steps down to the markets, learns ingredients by touch, and stores away recipes he never writes—just lives.We explore how Gene’s parents chose a different path, refusing the underworld as they rebuilt after World War II. Birthright citizenship opened the door back to the United States, and school became the anchor. Teachers stacked his schedule with math and science so language wouldn’t slow him down. Draft orders came next, but instead of Vietnam, he served as a medic at the world’s largest burn hospital—an experience that taught composure, care, and stamina. Those lessons later shaped his jump from accounting and an MBA to the relentless rhythm of a Dallas seafood restaurant.When Lafayette called, Gene found a city rich in Cajun flavor but hungry for Italian crafted with Sicilian restraint: fresh, simple, honest. He wasn’t chasing pizza trends; he was bringing Palermo’s markets to Acadiana plates. Along the way, he reconnects dots across Texas, Louisiana, and Buffalo—relatives, rumors, and realities—without romanticizing the cost. The heart of the story is choice: which legacies to honor, which to leave behind, and how food can turn memory into a life’s work.Join us for a gripping, generous conversation that blends family history, culinary philosophy, and the surprising ways identity is forged. If this story moved you, subscribe on Apple, Spotify, or YouTube, share it with a friend, and leave a review to help others find the show.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A near-miss with Alexandria, a sold family farm, and a steel-framed building that became Lafayette’s unofficial compass—turn left by Keller’s. We sit down with the Keller family to trace five generations of baking craft, from French roots in the 1700s to a downtown landmark that still runs on touch, timing, and tradition. This is a story about more than pastries; it’s about a living starter that links decades, antique machines that still work daily, and a team that keeps flavor anchored to place.We unpack the evolution of Keller’s king cakes: a century-old dough recipe, the jump from a single butter pecan Danish to cream cheese and fruit fillings, and a surge from 50 cakes in a season to as many as 15,000—without ever leaving the shop shelves overnight. You’ll hear the four-day process that makes the magic possible, why freshness wins over scale, and how a small crew of four can roll hundreds of cakes by mastering the sheeter, the proof, and the bake. Along the way, the family shares how humidity bends oatmeal cookies, why baking soda and baking powder are not interchangeable, and how technique can trump a written recipe.We also shine a light on the people behind the pastry. One baker has stayed more than 40 years, front-of-house students learn to move a line that reaches the door, and a daughter in Houston keeps the books and jumps in every weekend of king cake season. The building itself—on Lafayette’s historic register—gets thoughtful updates while preserving its bones, reminding us that resilience is built, not bought. If you love food stories grounded in place, process, and patience, you’ll feel right at home here.If this conversation made you hungry for more, tap follow, share with a friend who loves a good bakery story, and leave a review with your favorite king cake flavor. Your notes help us bring more local legends to the mic.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A small Freetown counter, a line out the door, and a brisket burrito people plan their day around—this is how Taco Sisters built a loyal following without losing their soul. We sit down with Lynn Jenkins to unpack the real story behind a 17-year run marked by steady quality, creative specials, and a culture that turns first jobs into careers.Lynn takes us back to 407 Johnston Street where Katie and Molly set the standard: simple, fresh ingredients handled with care. That foundation became the North Star as the team moved into a quirky former Burger King, added seating, and kept the drive-thru humming. We get nerdy about process, from a smoked shrimp routine timed down to the minute and rotated pans for even flavor, to a bright, no-fuss chimichurri that proves fresh herbs and lime beat complicated tricks. If you’ve ever wondered why some plates taste “right” every time, this conversation makes the invisible visible.We also explore what makes the operation resilient: John Jenkins’ knack for spotting and growing talent, low staff turnover, and a kitchen that experiments wisely. Monthly specials like birria burritos and bánh mì nachos light up feeds, while core favorites stay untouched. Beyond the menu, Taco Sisters shows up for Lafayette, coordinating the smoking and carving of hundreds of turkeys for Community Thanksgiving so thousands can share a hot meal. And there’s more on the horizon—an expansion search focused on the right drive-thru spot, plus a menu refresh that keeps customization while adding standout signature items.Hungry for the craft behind your favorite order and the community that keeps it thriving? Hit follow, share with a friend who loves Lafayette food stories, and leave a review to help more listeners find us.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A legendary steakhouse doesn’t need hype when the grill speaks for itself. We sit down with Phoebe and Clint Moe of A-Bears to unpack how a small, historic spot in the Nunez community keeps winning hearts: fresh-cut ribeyes every day, a ribeye-based grind that turns hamburger steaks and rice dressing into must-orders, and a consistency you can taste from first bite to last. Taking the reins at 26, they protected the classics, learned from the previous owners, and then layered in smart changes that amplified what regulars loved.We swap stories about the restaurant’s roots—from Chauvin to “Gulous” to A-Bears—and the delicate art of evolving a menu without losing the soul. Clint shares why he refuses pre-cut beef and how that choice anchors quality. We explore weekly specials that start as Sunday musings and become long-term hits, like seafood enchiladas or a deep-fried, bone-in pork chop with bacon white gravy. On the hospitality side, Phoebe walks through turning an underused banquet room into the Blue Room, a cocktail bar that transforms long waits into part of the experience.Drinks get their moment too: a fig martini that’s caught fire, a house “Motini” that’s bright and beachy, and a from-scratch Bloody Mary mix rimmed with their own seasoning. Speaking of seasoning, their house blend leans lower-salt and higher flavor—bottled at the restaurant with plans to expand. We also dig into the power of social media, from Facebook features to TikTok videos that send new guests down Highway 14, plus a friendly clarification: Kaplan address, Nunez pride.If you care about steakhouse craft, small-town hospitality, and how tradition can grow without breaking, this conversation will make you hungry and hopeful. Enjoy the stories, grab the tips, and plan your field trip. If you loved this, subscribe, leave a review, and share it with a friend who needs a great steak recommendation.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

The smell of coffee hits at 6:30 a.m., kettles are already warm, and plates for the shelters go out before the doors open—that’s how a community feeds itself every single day. We sit with Catholic Charities of Acadiana to pull back the curtain on St. Joseph Diner, the shelters next door, and the volunteers who keep the line moving with a smile and a name. From the first cup poured to the last tray stacked, the goal stays simple and bold: serve people with dignity and make sure no neighbor goes hungry or unseen.We walk through FoodNet’s donor-funded food bank and the “Grab One Extra” campaign that turns grocery runs into steady supply. Local partners step up—restaurants, bakeries, and grocers—stretching every dollar with weekly donations and at-cost staples. Then we pivot to the Stella Maris hygiene center, born from a bar of soap by a spigot, now offering showers, laundry, and clean clothes. The conversation deepens around caseworkers who build housing plans, coach budgets, and stick around long after move-in, because mental health and addiction require long, patient care. Prevention matters: keep people housed, keep lights on, and keep families steady.When storms hit or floods creep in, the disaster response team and Rebuilding Together Acadiana shift into gear, mucking homes, installing ADA ramps, and multiplying impact with skilled volunteers. We also share how social enterprise powers the mission—Crossroads gift shop sends 100% of profits back into programs—and preview the Mercy Market: a dignified, neighborhood-style store with expanded cooler and freezer space to increase choice and reduce waste. Through it all, one theme repeats: mercy scales because people do. Join a breakfast shift, tour the campus, pack a seven-day bag, swing a hammer, or shop where your dollars go twice as far.If this story moved you, help us keep it going—subscribe, share with a friend, and leave a quick review. Ready to volunteer or donate? Visit CatholicCharitiesAcadiana.org and take the first step today.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A meat market where farmers waited for their cuts with po-boys. A fire that leveled the building—and friends who rebuilt it in weeks. A buffet born in a recession that saved a family restaurant and turned it into a Lafayette staple. We sat down with Toby from Lagneaux's Seafood to tell the full story: grit, community, and a kitchen that still tastes every dish before it reaches your plate.We walk through the roots, from slaughterhouse days in 1965 to today’s bustling dining room that still lives by the motto “come as you are and bring the kids.” Toby opens up about family roles across generations, the lessons learned running tickets for quarters as a kid, and the customer-first energy modeled by his grandparents. You’ll hear how Lagneaux's navigated the oil crash by launching an affordable, abundant buffet and how local sourcing—Louisiana shrimp and crawfish from their own ponds—keeps the menu honest and fresh.The conversation shifts from legacy to impact with a candid look at staffing, retention, and the quiet leadership practices that create decades-long careers. We also explore a model for food recovery that works: boxing balanced meals from the buffet at close and distributing them via the Lafayette Community Fridge. That effort has delivered roughly 5,000 meals since late spring, sparked more weekend stocking by neighbors, and started a wider conversation about reducing food waste safely and effectively. Along the way, Toby shares a goat story, hard lessons from changing regulations, and why staying present on the line still matters.If you love stories about local food, family businesses, and practical generosity, this one will stick with you. Hit follow, share it with a friend who cares about community, and leave a quick review to help more listeners find Foodies of Lafayette.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A backyard line so long the neighbors thought there was a funeral—that’s when Nina Charles knew it was time to buy a food truck. What started as a craving for balance in a too-sweet world became a movement powered by Mama’s pralines, crawfish boudin king cake, and Creole egg rolls that skip the cabbage and go straight for flavor.We sit down with Nina to trace the journey from Lafayette’s north side to Dallas lofts and back again, where healing during COVID opened a door to bold, community-led cooking. She breaks down how a viral idea turned into a menu, why she’ll wait an extra minute to serve it hot, and how a single fryer survived opening day with a DJ and a crowd. We dig into cake craft, too—from the hilarious topsy-turvy collapse that taught structure, to low-sugar, high-flavor king cakes, including a show-stopping chocolate version that looks like midnight and tastes like satin.Then comes the spotlight. Nina pulls back the curtain on Netflix’s Is It Cake and Food Network’s Halloween Baking Championship: the call she almost ignored, the color-story wardrobe, the shoes that became a signature, and the surreal shift from rolling egg rolls to signing autographs. She talks brand deals, building a real audience versus chasing vanity metrics, and the mental reset after competition—choosing to own her platform, tell better stories, and keep serving the people who actually show up.If you love Cajun and Creole food, small-business grit, and the creative alchemy that happens when tradition meets TV, this one’s for you. Hit play, then find Nina’s locations at NinaCreole.com, and tell us: chocolate king cake or classic? Subscribe, share with a foodie friend, and leave a review to help others discover these Lafayette-grown stories.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A pot of corn and onions can hold an entire history when the hands guiding it know the land, the language, and the stakes. We head to Chitimacha country with chef and cultural leader Al LeBlanc to make traditional maque choux the way it’s been done for generations: trim the ears for easy silk removal, shave the kernels in layers to “milk” the corn, fold in a fine dice of sweet onions, then slow-cook until the sugars caramelize and the mixture turns glossy and rich. No cream needed. Just patience, heat control, and a respect for what the field already gave.As the kernels soften, the conversation opens. Al traces a path from boarding school to cultural stewardship, sharing why foodways are a living archive of survival. The first all-female Chitimacha council joins us to show how heritage scales into today: language revitalization with Rosetta Stone access for members, basket designs drawn from nature, and practical food sovereignty through Raintree Market, which stepped in to serve a nearby community after its grocery burned down. We talk sovereignty, modern governance, and the everyday logistics that make cultural continuity visible—from seed-saving blue corn to museum tours that welcome families and school groups.If you’re here for the cooking, we’ve got you covered: exact ratios (24 ears of corn to 6 Vidalia onions), seasoning strategy (let the produce lead, add brown sugar only when off-season), and the timing that leads to that perfect fond you scrape back into the dish for depth. If you’re here for the story, you’ll hear how kitchens become classrooms, how markets become anchors, and how a simple recipe can taste like home and progress at once. Come for the method, stay for the meaning—and leave ready to cook maque choux that honors its roots.If this resonated, follow the show, share it with a friend who loves heritage cooking, and leave a quick review so more listeners can find these stories and techniques.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A single question from a ten-year-old—“When do I get to play baseball?”—set off a chain reaction that reshaped a community. We trace that spark to the creation of the Dreams Foundation, the launch of a USDA-inspected meat pie factory employing adults with special needs, and the next leap: transforming the beloved Shade Tree Cafe into Dreams Shade Tree Cafe, a living, working space where inclusion isn’t just promised, it’s visible.We talk with Danielle and Chef Brandon about building programs that grow with people: starting with adaptive sports, expanding to theater and camps, then answering the call for meaningful work. Inside the kitchen, routine becomes empowerment. Teammates learn dough-making, sanitation, and station flow; quality stays high while the pace stays human. The pies—flaky dough made fresh daily—show up across Lafayette through local partners, blending flavor and purpose. The menu ranges from taco and pulled pork to spinach artichoke and chicken Alfredo, with a playful promise: you dream it, we stuff it.The new campus plan brings the mission into full view. The cafe continues service and catering with an open kitchen window so guests can watch the crew at work. The historic house hosts showers and intimate weddings. The grounds will add four accessible homes for adults with special needs and a 3,000-square-foot activity space. Accessibility upgrades, a shaded AC-cooled seating area, and a produce garden sustain both comfort and craft. Recipes from Lonnie carry forward, local support stays strong, and every paycheck tells a story: belonging, pride, and possibility.If you believe food can build futures, this conversation will feed your heart. Subscribe, share with a friend who loves local impact, and leave a review to help more people find these stories.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Two local legends sit down to prove that community isn’t a slogan—it’s a system you build. Seth from Logic Refrigeration and HVAC shares the raw arc from a 2005 crash and fentanyl patches to recovery, responsibility, and a trade that keeps restaurants—and families—fed. When he spotted a tired residential fridge serving the neighborhood, he rebuilt and donated a double commercial unit, then pledged maintenance so the Lafayette Community Fridge stays cold, safe, and reliable.Across the table, Robin—owner of McMillan’s Pub and founder of Roses Angels—walks us through her joyful logistics of care. She buys year-round, matches kids to wish lists, and transforms her bar into Santa’s workshop for hundreds of children across Acadiana. When the fridge runs light, neighbors step inside and leave with cereal, mac-and-cheese, and a little guidance. Coat racks, homeless care bags, and church partnerships show how small actions compound when space and heart are shared.We unpack the hidden infrastructure behind food access—walk-in coolers, ice machines, hood exhaust, espresso units—and why clean, well-maintained equipment lowers waste and lifts food safety. You’ll hear how trusted kitchens like Lanyos and Metcalf’s crews model systems, leadership, and pride that ripple into community projects. The throughline is clear: recovery finds traction in responsibility; generosity scales with simple processes; and local businesses can be engines of dignity when they choose people over profit.Subscribe for more stories where flavor meets community, share this with a friend who believes in practical kindness, and leave a review to help others find Lafayette’s playbook for feeding hope.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What if generosity came with a playbook—and a production schedule? We sit with John Williams to unpack how a single act of service can turn into a system that feeds thousands, mentors creatives, and restores dignity for elders and families across Acadiana.John shares the roots of Blue Monday, a mission that began by supporting aging musicians and evolved into hands-on mentorship for younger artists—forming LLCs, understanding write-offs, and treating creativity like a business. From there we dive into Community Thanksgiving, a one-morning operation that now delivers 5,000 plated meals by noon. You’ll hear how spreadsheets, sous vide turkey, and a lively assembly line transformed a backyard cookout into a regional network, with families adopting the project as their annual tradition.We also explore Quality of Life Services (QLS), John’s “life care concierge” built to keep elders independent with first-class support. Real stories bring it to life: road-tripping to LSU baseball, solving accessibility on the fly, and creating true peace of mind for adult children. That same spirit powers Bell’s Tower, a day space for people living with dementia that blends gardens, music, and family participation to spark lucid moments that matter. For creatives, the Lending Closet replaces “exposure” with tangible credits—gas cards, essentials, even studio time—so musicians can say yes to community gigs without paying the price at home. And because movement is medicine, we talk about Rocksteady Boxing, a non-contact program helping people with Parkinson’s rebuild neural pathways, expanded through partnerships and trust.If you’ve been looking for a practical way to give back—logistics, funding, volunteering, mentoring—this conversation hands you several. Visit loveofpeople.org to volunteer for Community Thanksgiving, donate, or join the Taco Sisters $10 raffle. If this episode moved you, subscribe, share it with a friend, and leave a review to help more neighbors plug into the work.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Some stories start with a blaze. Ours starts on a flight deck where everything can kill you, detours through a firehouse kitchen where dinner stops for a six‑car pileup, and lands in a barn with cameras rolling and a nation watching. Meet Captain Colby, a Lafayette firefighter who found his voice by cooking for his crew, then won PBS’s Great American Recipe while staying true to the bold, honest flavors of South Louisiana.We walk through the moments that shaped him: discovering aircraft firefighting in the Navy, learning to cook for chiefs who expected perfection, and building a firehouse culture where rookies chop, veterans season, and everybody eats. Colby breaks down sticky chicken the way a pro dismantles a fire—methodical, patient, and all about heat control. He explains why mustard is his secret weapon, how a pinch of sugar deepens a gravy without turning it sweet, and why a slow roux like Tony’s makes meatball stew that stops conversations. It’s a masterclass in practical Cajun cooking, built for busy kitchens and real life.Then we go wider. Colby reveals what a TV food competition really feels like: the repetition, the isolation, and the surprise of facing Filipino, Thai, Puerto Rican, and Bangladeshi flavors that test your confidence and sharpen your craft. He shares the win and the friendships, plus the business journey that followed—designing a seasoning that balances salt, pepper, and mustard notes; crafting a barbecue rub with clean, unprocessed sugar; and earning shelf space at NuNu’s and Super One by inviting corporate to the firehouse and letting hospitality do the selling. We also spotlight Colorado Springs, where a 25‑gallon pot of jambalaya feeds hundreds during the Fallen Firefighters Memorial, turning comfort food into a living tribute.If you’re here for food, you’ll leave with techniques and a shopping list. If you’re here for heart, you’ll find a story about service, family, and the kind of community that forms around a hot pot and a shared table. Listen now, subscribe on Apple, Spotify, or YouTube, and tell us your go‑to comfort dish—are you team gumbo, meatball stew, or sticky chicken?The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

The best restaurants don’t just feed people—they hold a city together. We sit down with two Lafayette legends to trace a journey that runs from counting change in a small-town Dairy Queen and running honky-tonk nightclubs to stewarding a beloved diner that locals treat like a second home. Along the way, we talk about the hospitality gene, why you don’t fix what isn’t broken, and how rigorous systems—daily walkthroughs, tasting the hot line, light bulbs and fan direction included—create the space for real human care.We share the day the new owner walked in without keys and met a young host calmly opening the safe, and how that early trust turned into decades of mentorship and, eventually, ownership. You’ll hear how staff longevity became the norm, why being fully staffed through tough years is about belonging more than benefits, and how managers are grown by giving them real responsibility, not just titles. We also explore the moments that define a community hub: a running joke turned Sunday ritual with a faux flower, a neighbor from the NICU offered quiet support and a remembered order, and the pride of a teammate like Aaron Christopher Tate—who showed up to his second interview in a suit and never looked back.There’s local color, too: the diner’s mascot “Pelvis,” a pelican dreamed up by muralist Robert Dafford for a community arts fundraiser and adopted as a symbol of playful roots. And yes, we talk food—from the “Jimmy Scram” to meatloaf and blackened catfish salad—because comfort done right is part of the promise. If you care about restaurant culture, employee retention, inclusive hiring, and the kind of guest experience that turns tables of two into tables of six, this story will resonate. Subscribe, share with a friend who loves great hospitality, and leave a review telling us the small detail that made you a regular somewhere.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A plate lunch can carry a city’s memory, and at Laura’s Too that memory starts with roux, water, and the kind of gravy that makes rice feel inevitable. We sit down with Madonna “Miss Laura” Broussard to trace a family story that began in a house at 918 Voris—part kitchen, part juke joint—and grew into a Lafayette landmark without trading soul for polish. From the day platters became plate lunches to the fire that forced a reset, from Wednesday‑only turkey wings to making them a daily ritual, this is the inside look at how tradition evolves when the community decides what stays.Madonna pulls back the curtain on what makes Laura’s Too work: a family‑run kitchen where recipes are protected by trust, a line that turns strangers into tablemates, and portions that honor the way her grandmother fed people—big, generous, and meant to last. She shares the 10‑minute scramble before Anthony Bourdain walked in, the advice he left behind (“don’t change this”), and the choice to stay rooted on the north side rather than chase expansion. Along the way, we visit Parks, Louisiana, where black pots and pepper fields shaped her palate, and we hear how a village of cousins, teachers, and friends revived the business in 1999 when it nearly sank.You’ll hear secrets that aren’t really secrets—keep the catfish lightly coated, taste the gravy first thing every morning—and a clear vision for legacy as the fourth generation steps forward. If you care about Cajun food, Lafayette restaurants, plate lunch culture, or how local institutions survive without losing themselves, this conversation will hit home. Listen, share with a friend who loves rice and gravy, and leave a review to help more food lovers find these stories. Subscribe for more conversations where flavor meets community.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

The best meals in Lafayette don’t need a spotlight—they’ve had one for 90 years. We sit with Jesse Guidry, VP of Communications at Lafayette Travel and the engine behind EatLafayette, to unpack what makes this place so magnetic: kitchens that taste like memory, music that stays within reach, and a community that shows up when it counts. Jesse shares how a nonprofit mindset and a love for the offbeat shaped fresh ways to support local restaurants, from food trails that actually move people to new spots, to a year-round strategy that meets diners where they are.We explore how resilience forged Lafayette’s culture—how mismatched histories blended into something durable and welcoming, how you can learn more over a bowl of gumbo than a plaque, and why access matters when a festival musician steps offstage to help you fix a fiddle riff in the jam tent. Along the way, we talk Blackpot cook-offs, the arc from filming six gumbo styles to winning with first-time jambalaya, and the delight of making matzo ball soup for a local fundraiser—because honoring this place means recognizing every thread in the weave.Then we get practical. Jesse walks us through EatLafayette’s pivot from a packed summer kickoff to a smarter, 12-month approach that pairs with existing festivals and youth sports, drives “butts in seats,” and celebrates historic restaurants without exhausting their teams. We dig into the Po’ Boy Trail and Boudin Trail—why they’re more than lists, how they teach taste, and how they make it easy to try somewhere new. Finally, we preview the new EatLafayette app: clean menus, real hours, live music via Lafayette Weekly, trail maps, and the Flavor Quest that rewards exploration with local gift cards.If you care about eating well and keeping dollars close to home, this one’s for you. Hit play, pick a trail, and tell us your favorite po’ boy or boudin shop. Subscribe, share with a friend who loves food travel, and leave a review so more folks can find the flavor.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

A missing bag of buns turned into a signature dish and, eventually, a brand. We sit down with Lafayette’s own Shane Vallot to unpack how a walk-on center who almost quit transformed pressure into momentum—first on the field at UL, then in the kitchen with a quesadilla-burger that sold 75 out of his backyard in an hour. From there, the playbook expanded: a no-loan opening with five dollars left in the account, a sold-out first weekend, late-night prep, and a loyalty to freshness that meant shutting down rather than serving something subpar.The conversation moves from grit to growth. We chart the leap from catering into Shane’s Quesadilla Burgers, the decision to name the concept after what only he could own, and the launch of the Loaded Mac Bar near campus—where you can build your own bowl with mac, baked potatoes, nachos, or grilled cheese as a base. Think brisket, pulled pork, chicken, corn, tomatoes, pineapple, and sauces ranging from crawfish cheese to Alfredo and marinara. Students pack the line; TikTok spreads the visuals; and the surprise MVP emerges: baked potatoes outselling mac. We get tactical on learning curves, from perfecting potato prep to staffing, pacing, and managing sellouts with transparency.Then we head upstairs to The Red Zone, a sports-forward lounge perched above the quesadilla spot with projectors, TVs, a stage, DJs, and a full bar—an air-conditioned tailgate built for game days and postgame hangs. Through it all, Shane’s core values steer the expansion plan toward college markets: believe in yourself when others hesitate, create relentlessly from constraints, and inspire the next wave of builders to take smart risks while they can. If you care about food that stands out in a crowded city, or you’re looking for a candid map from idea to execution, this is a conversation you’ll feel in your gut.If you enjoyed the story, tap follow, share this episode with a friend who loves bold food, and leave a quick review so more listeners can discover it.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What begins as a birthday impulse purchase turns into a four-decade legacy of Louisiana's most beloved po'boys. Glenn Murphree's journey from 23-year-old entrepreneur to restaurant royalty showcases the magic that happens when passion meets opportunity.With just $3,000 of his own savings and borrowed money from his father and the bank, Glenn acquired a tiny grocery store near the university campus, living in the back snowball stand while struggling to make ends meet. The legendary shrimp po'boy that would make Olde Tyme Grocery famous wasn't even part of the original plan – it emerged after late-night renovations with fraternity brothers who knocked down walls when nobody was watching. When faced with a business-defining choice between hamburgers and shrimp, Glenn's decision to focus on quick-cooking seafood would change Lafayette's culinary landscape forever.Sixteen months after opening, Cheri entered the picture, hired to work in the snowball stand for what was supposed to be just one week. That temporary position blossomed into a marriage and business partnership that produced five children, all raised within the rhythms of restaurant life. Today, their children Ross and Becca continue the family legacy, having witnessed firsthand the blood, sweat, and tears that built an empire spanning multiple restaurants.What truly sets the Murphree family's success story apart is their remarkable ability to cultivate loyalty. Employees stay for decades – one for 35 years – creating a workplace that feels more like family than business. This dedication to relationships extends to local partnerships, from sourcing bread daily from the same bakery for 40 years to using over 100,000 pounds of Louisiana shrimp annually.The story even features a romantic twist that bridges Louisiana's po'boy royalty – Becca married Justin Kennedy, owner of New Orleans' iconic Parkway Bakery, after they met as competitors in a "Best Po'Boy" contest. It's the perfect metaphor for how food brings people together in a state where culinary tradition runs deep.Experience the shrimp po'boy that started it all and taste forty years of perfection at Olde Tyme Grocery. Your first bite tells you everything about why some restaurants become institutions.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Chef Willie Gaspard sits down with Foodies of Lafayette to share the remarkable journey that led him from being one of 62 grandchildren in a food-loving Cajun family to his current role as both Executive Chef and Director of Food & Beverage at Cypress Bayou Casino.Growing up in Delcambre, Louisiana, Willie's earliest food memories involve watching his grandfather cook 18 turkeys at once for family gatherings and his grandmother preparing gumbo in a crawfish pot in her garage. Despite making his schoolteacher mother cry when he chose culinary school over college ("She thought I was going to be an eight-dollar-an-hour cook for the rest of my life"), Willie quickly proved his talent by winning culinary competitions across the Gulf Coast.The conversation takes listeners behind the scenes at Cypress Bayou Casino's five distinct dining venues, with special focus on the acclaimed Mr. Lester's Steakhouse. Chef Gaspard reveals the secret to their exceptional steaks: premium beef from Creekstone Farms, where cattle are grain-finished for 180 days (double the industry standard) resulting in meat that grades 60% prime compared to the typical 10%. He also shares insider information about their famous bread basket featuring six homemade varieties and how the steak trimmings from Mr. Lester's become the spectacular fajitas at their Mexican restaurant.Throughout the episode, Chef Gaspard's passion for his craft shines through in stories about his award-winning soft-shell crab dish that dominated culinary competitions, the unique dynamics of casino restaurant management, and even the unexpected excitement of a cigar room chair catching fire. Whether you're a food enthusiast planning your next special dinner or simply appreciate the artistry behind exceptional dining experiences, this conversation offers a rare glimpse into the mind of a chef who's mastered both culinary excellence and hospitality management.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What happens when a family's love for food spans three generations and over 60 years? Shelly Bond, second-generation owner of the iconic Mel's Diner, takes us on a heartwarming journey through Lafayette's restaurant history that begins long before the diner's famous neon lights first illuminated Johnson Street.The story begins in 1962 when Shelly's father opened a Pit Grill at the location that would eventually become Mel's. After transitions to Kettle Restaurants and finally to Mel's Diner in 1992, the restaurant fulfilled her father's promise to "put her mother's name in lights." Shelly shares delightful memories of growing up in the restaurant business, including how her father would bring arcade games home during the early video game era, making their house the most popular spot for neighborhood kids.From pancake-eating photo shoots as a child (the infamous "pancake kid" poster still hangs in the restaurant) to running the grill after college, Shelly's story reveals how deeply the restaurant business runs in her blood. After partnering with her husband Keith to open the Broussard location, they continued building on her parents' legacy of personal service and consistent, homemade food. Everything from the pancake batter to the hamburger patties is made from scratch, helping earn Mel's a spot among the top 10% of restaurants nationwide on TripAdvisor.Even a devastating fire during COVID couldn't keep this Lafayette institution down. After a two-year rebuilding process, the community's overwhelming response upon reopening demonstrated just how much Mel's means to Lafayette. Now with Shelly's son Carson taking over as General Manager, the restaurant truly spans three generations of family ownership.Ready for a taste of nostalgia with a side of community? Visit Mel's Diner, where they're serving up delicious food and warm memories 24/7, 364 days a year. Whether you're craving their famous gumbo after a Mardi Gras ball or their perfect pancakes for breakfast, this Lafayette institution continues to welcome everyone like family.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

The story of Ruby Sharlow isn't just about food—it's about resilience, family, and the transformative power of cooking with love. From her humble beginnings in Church Point, Louisiana, Ruby's path to becoming a Lafayette culinary legend defies conventional expectations at every turn.When most people contemplate retirement, Ruby was just getting started. At 54, after years of revolutionizing school cafeteria food, she launched her first restaurant with unwavering family support. Within two years, this determined matriarch was running three successful restaurants, creating an empire built on authentic Cajun flavors and genuine hospitality. Her philosophy was simple yet profound: "Being genuine, being honest, loving what you do, and having God in your life."Ruby's journey is marked by extraordinary sacrifice and determination. As a teenager, she gave up her education to support her family after her father's death, cooking for just $10 a week while ensuring her siblings could stay in school. Years later, while raising seven children and working multiple jobs, she earned her GED with an impressive 90 score—her husband Jack watching the children during her night classes. This remarkable partnership has now lasted an incredible 70 years, with Jack proudly declaring, "I'm 90 years old and nothing hurts."Today, Ruby's culinary legacy continues through Tim's Kitchen, where her son carries forward the recipes, techniques, and love that made Ruby's restaurants beloved Lafayette institutions. Tim perfectly captures the spirit of his mother's approach: "I don't go to work every day. I go and do what I love every day." For anyone seeking authentic Cajun cuisine or inspiration to pursue their passion against all odds, Ruby's story reminds us that with determination, faith, and family, it's never too late to build something extraordinary.Visit Tim's Kitchen to taste Ruby's legendary recipes and experience the continuation of this remarkable culinary legacy firsthand. Don't forget to ask about Ruby's cookbook—a treasure trove of family recipes and wisdom from one of Lafayette's most beloved food icons.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What happens when an engineering student realizes he's better at managing bars than studying equations? Charles Goodson's remarkable journey from college dropout to restaurant legend reveals the unexpected paths that passion can carve through life.In this captivating conversation, Goodson takes us back to 1967 when he first stepped behind the bar at The Keg, setting in motion a career that would transform Lafayette's culinary landscape. With disarming honesty, he shares how his struggle through engineering courses led to a thriving career in hospitality: "I started going to school less and working more."Listeners will discover the fascinating origin stories behind iconic establishments like Café Vermilionville and Charley G's, including the bold decision to open on Ambassador Caffery during Lafayette's devastating oil bust. Goodson reveals the philosophy that sustained these restaurants through decades of economic ups and downs: "A well-run and managed facility will always win."The conversation explores Charley G's famous gumbo and crab cakes – signature dishes that have remained menu staples for 40 years – and the chefs who created them. Goodson offers rare insights into restaurant management, emphasizing that "the number one customer you have is your employee" and explaining why he believes hospitality is an innate quality that cannot be taught.Beyond his own establishments, Goodson discusses founding Eat Lafayette to promote local restaurants during slow summer months, transforming how the city approaches culinary tourism. Now working alongside his daughters as part of Southern Hospitality Kitchens, he represents the full circle of entrepreneurship – from ambitious young bartender to respected industry elder sharing wisdom with the next generation.Whether you're a foodie, an aspiring restaurateur, or simply appreciate stories of persistence and creativity, this episode offers a seat at the table with one of Louisiana's most influential culinary figures. Ready to discover how heart and soul make the best gumbo? Listen now and share your favorite local restaurant experiences with us!The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Take a seat at the family table as third-generation restaurateur Holly Girouard unwraps the rich, flavorful history behind Ton's Restaurant, a Lafayette institution celebrating 60 years of Cajun culinary tradition.The story begins with Holly's grandparents, Rosemary and Alton "Ton" Girouard, who worked downtown—she at a dress shop, he at a hardware store—saving every penny until they could open their humble Broussard drive-in back in 1963. What sprouted from those modest beginnings has grown into a multi-generational legacy that perfectly captures the essence of Acadiana's food culture.Holly reveals how some things never change—their signature burger recipe, made with house-seasoned breadcrumbs, remains exactly as her grandmother created it. Their legendary gumbo, now crafted in massive 40-gallon batches by Holly's boyfriend (and acclaimed Cajun musician) Roddy Romero, continues to draw crowds. Yet the downtown Lafayette location, opened on their 60th anniversary, has allowed Holly to add contemporary touches like fresh juices and vegan options while honoring traditional recipes.What truly distinguishes Ton's, however, isn't just what's on the plate—it's their approach to hospitality. "We'll mom you," Holly explains, sharing their philosophy of treating every customer like family. This extends to their staff, with several employees having worked alongside the Girouard's for over 40 years. From their farm-to-table practices (including eggs from their own chickens) to their steadfast rule that nothing leaves the kitchen they wouldn't serve to their own family, the Girouard legacy reminds us that the best food comes from the heart.Stop by either Ton's location to taste three generations of tradition, served on plates that might just remind you of Sunday dinner at your grandmother's house. After all, as Holly puts it, making people feel welcome isn't just good business—it's showing love through service, exactly as her grandmother taught her.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

From harvesting crawfish at dawn to crafting secret seasoning blends, the team behind Cajun Table embodies the soul of Acadiana's food culture. This candid conversation with Sean, Lauren, and Kyle reveals the remarkable journey from backyard crawfish boils on Azalea Street to building one of Lafayette's most beloved restaurants.Sean Suire's day begins at 4:30 AM during crawfish season, harvesting approximately 1,500 traps over six to seven hours from 350 acres of family land—a tradition spanning four generations. This commitment to freshness means the crawfish served at Cajun Table were swimming in the pond that very morning, creating an unmatched farm-to-table experience that few restaurants can claim. Their proprietary seasoning, perfected through years of experimentation, has remained unchanged for a decade and is now available for retail purchase.What began as a food truck in 2015 evolved into a full restaurant in 2017, where authentic Cajun culture thrives in every detail. The restaurant's interior features genuine artifacts from the family farm—from crawfish cages that belonged to Sean's grandfather to pieces of old farm equipment. This authenticity has garnered national attention, including a feature on CBS News during the "crawpocalypse" crawfish shortage and recognition as "World's Greatest Authentic Restaurant." Even celebrity chef Emeril Lagasse spent three hours at the establishment, sampling their offerings and experiencing their genuine approach to Cajun cuisine.The conversation reveals delightful stories behind menu favorites like Nonk's Funky Potatoes (created from repurposed boiled potato skins) and their distinctive crawfish boiling technique that combines liquid seasoning in the pot with their signature dry blend applied after boiling. But perhaps most revealing is their approach to staffing—Lauren personally interviews candidates to ensure they understand that working at Cajun Table means becoming part of a family, not just taking a job. Join us for this heartwarming exploration of how three friends turned their passion for authentic Cajun food into a beloved cornerstone of Lafayette's culinary landscape.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What happens when a young engineering student from Bangladesh finds himself washing pots in a university cafeteria in Louisiana? For Ema Haq, it became the first step in an extraordinary journey that would transform him into one of Lafayette's most beloved restaurateurs and community leaders."I didn't even know how to cook rice," Ema laughs, recalling his earliest days in America. Yet this mechanical engineer would go on to win over 30 culinary awards, operate multiple successful restaurants, and build a food distribution empire—all while maintaining his engineering career. "People thought I was a robot," he shares, describing years of working two full-time jobs simultaneously.Ema's story is defined not just by professional success but by profound gratitude and commitment to giving back. For over three decades, his annual Thanksgiving meal has grown from serving 160 people to feeding more than 1,500 across Acadiana. This tradition was inspired by his own experience as a foreign student welcomed to a local family's table—a connection so meaningful that 42 years later, he still calls his host "Mom" and speaks with her daily.From Bailey's Tandoori Grill to Ema's Cafe to his expanding food distribution business, Ema approaches everything with the same philosophy: "If I can do it, you can do much better than I do." His partnerships with local schools reward students for improvement, not just excellence, recognizing that progress deserves celebration.Behind every aspect of Ema's work lies a simple motivation: "This country has given me a lot, and I feel a moral obligation." Despite receiving numerous honors, including the prestigious Jewell Pilie Humanitarian Award, his focus remains on creating opportunity for others. "We need to make our neighborhood better, our community better," he insists. "I want to see a better America than what I found."Tune in to hear the full story of how a pot washer became a pillar of the community, and discover why Ema believes that genuine care for others is the secret ingredient to a life well-lived.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What happens when retirement plans transform into a calling? Kent Zerangue didn't set out to build a nonprofit that serves hundreds of meals to hospice patients each week. After 31 years as a corporate executive at Altria, he simply wanted to open a catering business. But when his father entered hospice care months before retirement, everything changed.A neighbor's homemade gumbo sparked a question that would redirect Kent's entire life: "What if we just cook food and give it away?" That simple thought blossomed into Food with Love, an organization that now prepares up to 800 meals weekly for approximately 140 families facing terminal illness throughout Acadiana. From his humble beginnings cooking in a backyard kitchen, Kent now oversees a million-dollar commercial facility built through community donations and staffed by 110 dedicated volunteers.The meals—vacuum-sealed, homemade dishes like Adeline's Loaded Baked Potato Soup and Sadie's Spaghetti—provide more than just nourishment. They create doorways for deeper connection. Kent and his "delivery angels" don't just drop off food; they pray with families, provide spiritual support, and continue serving spouses for eight weeks after their loved ones pass. "The food is just a way to get in the door," Kent explains. "Our real mission is to let them know by our actions and words that Jesus loves them and will never abandon them."Kent's stories of the families he's served—including baby Adeline who lived just six weeks, and fifteen-year-old Sadie who battled bone cancer—reveal the profound impact of showing up with both practical help and spiritual presence during life's most difficult moments. Through Food with Love, Kent demonstrates how retirement can become the most purposeful chapter of life when guided by compassion and faith.Want to support this vital work? Volunteer as a kitchen or delivery angel by contacting Food with Love through their Facebook page, or purchase Kent's book "Holy Moments on the Journey Home," with all proceeds supporting their food costs.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

When Sullivan Zant reluctantly stepped into the kitchen at Coyote Blues after failing to land a server position, he never imagined he'd discover his life's calling. "I'll never forget the feeling of fulfillment," he shares, describing the unexpected satisfaction that academic success had never provided him. That revelation launched a remarkable journey from making quesadillas to becoming one of Lafayette's most respected culinary talents.Growing up in a family where home-cooked meals were non-negotiable, Sullivan was surrounded by cooking influences, particularly his father, local artist John Zant, whose eclectic approach to food encouraged experimentation. Yet it wasn't until necessity demanded it that Sullivan found himself truly drawn to the craft. Working secretly at two restaurants simultaneously, putting in 100+ hour weeks, he developed the foundation of skills that would later define his cooking philosophy.At Vestal, Sullivan's restaurant in downtown Lafayette, the wood-burning hearth isn't just equipment—it's the heart of his culinary expression. Cooking in thousand-degree heat requires skill and intuition that can't be taught overnight. "It's insanely hot," he admits, "but it feels very satisfying and almost primal." This connection to fire influences every dish, whether it's a perfectly seared steak or the seasonal vegetables that change with each menu iteration.What truly sets Sullivan apart is his approach to kitchen management. Coming from a family of educators (and having studied education himself), he runs his kitchen like a classroom rather than a dictatorship. "I don't want them to feel like they work for me. I want them to feel like they work with me," he explains. This philosophy has created remarkable stability in an industry known for high turnover. His commitment to teaching rather than simply directing has fostered a team environment where growth is constant and mutual respect is fundamental.From winning the Great American Seafood Cook-Off to being recognized as a "Chef to Watch," Sullivan's culinary journey embodies the perfect blend of technique, creativity, and leadership. Whether you're experiencing his cuisine at Vestal's chef's counter or attempting his approach at home, his story reminds us that sometimes the most fulfilling paths are the ones we never planned to take.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

What do spatchcocked turkeys, UFO encounters, and gas station sweet potato soufflé have in common? They're all part of Al Hebert's extraordinary life story. Known across America as the Gas Station Gourmet, Al has spent 14 years uncovering culinary treasures hiding behind fuel pumps, documenting his discoveries for the National Association of Convenience Stores magazine.Before becoming a celebrated food explorer, Al walked a fascinating career path. For 15 years, he served as a sheriff's deputy handling special investigations, where he learned valuable life lessons—including a cautionary tale about wives who've "had enough" of their husbands. His law enforcement skills eventually took him to healthcare, developing educational programs at Memorial Hospital in Lake Charles, which unexpectedly led to television opportunities.The Gas Station Gourmet concept was born during Al's media travels when he discovered a gas station that "smelled like your grandmother's kitchen on Sunday afternoon." That chance encounter sparked a question: how many other incredible dining experiences were hiding in America's convenience stores? The answer has taken him across the country, from a Round Rock establishment housing one of Texas's five best wine collections to a Noonday store serving Cornish game hen.Louisiana holds a special place in Al's heart for gas station cuisine. He raves about Port Quick Shop in New Iberia, where a former Merrill Lynch employee returned to run his parents' store and now serves remarkable seafood and sweet potato soufflé. He's created a practical resource for fellow adventurers—the Gas Station Vacation Map (gasstationgourmet.com/map)—marking exceptional locations with descriptions and even bathroom quality ratings.Beyond his food explorations, Al delights in sharing personal cooking passions and misadventures, from his controversial no-bake fruitcake to family "interventions" about his enchilada casserole. His genuine enthusiasm and willingness to try new approaches remind us that culinary treasures often hide in the most unexpected places. Next time you're filling your tank, consider stepping inside—you might discover your next favorite meal.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Tim Metcalf's remarkable journey from the son of an Idaho potato farmer to Lafayette restaurant mogul reads like a Hollywood script, complete with a recent crocodile hunting accident in Africa that left him with a torn quad tendon. Yet this injury hasn't slowed the unstoppable force behind Deano's Pizza, Prejean's, Marcello's, and other beloved local establishments.The Metcalf family legacy began in 1971 when Tim's father, a Korean War veteran who discovered pizza while working as a janitor in California, packed up his successful pizza franchises and relocated to Lafayette with his family. Tim, just ten years old at the time, quickly adapted to Louisiana life and began working in the family business by age thirteen. Today, four generations of Metcalfs remain actively involved—a rarity in any industry.When Lafayette's economy collapsed during the oil crisis of the 1980s, Tim and his bride took over Dino's operations, introducing groundbreaking Cajun toppings like crawfish étouffée pizza when traditional offerings couldn't sustain the business. "We took it to every festival, any place I could go with guerrilla marketing and put it in someone's hand," Tim recalls of those early innovation days. This creative spirit continues with menu items like the irresistible pizza burger and experimental offerings including a fried chicken sandwich topped with vanilla ice cream.Beyond menu innovations, Tim's business philosophy centers on property ownership rather than leasehold improvements—a strategy that's allowed expansion even during challenging times like the COVID-19 pandemic, when he purchased Prejean's and repositioned it for locals rather than tourists. His community involvement extends beyond commerce through partnerships with UFC fighter Dustin Poirier's Good Fight Foundation, which provides backpacks filled with school supplies to 1,500 children annually.For aspiring restaurateurs, Tim hosts "Business of Bourbon" tastings at Marcello's Wine Shop, sharing wisdom accumulated over decades. His advice is straightforward: "Don't half-ass it. If you're going to do something, leave your soul on the table." It's this unwavering commitment to quality, innovation, and community that ensures the Metcalf legacy will continue feeding Lafayette for generations to come.Visit any of Tim's restaurants to experience what happens when flavor truly meets community.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Ever wondered how a simple passion for food can transform an entire community? Join Heidi McDonald and Jason Stoner as they reveal the remarkable journey of Foodies of Lafayette from its humble beginnings to a thriving movement with over 102,000 members.Born from Heidi's desire to spotlight hidden culinary gems like Fuji Sushi—"a hole in the wall with super high quality ingredients"—the group has become Lafayette's premier destination for food lovers seeking their next favorite meal. What makes this community special isn't just its astronomical growth (adding 500 members weekly), but its steadfast commitment to positivity in an online world often dominated by criticism.The conversation takes us behind the scenes of their expanding initiatives, including the Community Fridge Project, where local restaurants like 60-year staple Lagneaux's donates buffet food to public refrigerators, creating a beautiful collaboration between restaurants, businesses, and volunteers. You'll hear about their Sunday Dinner Guys pop-up experiences, Culinary Excellence Awards, and how they're building bridges between exceptional food establishments and hungry patrons."Lafayette, Acadiana as a whole, really is the culinary hub of the universe," Heidi explains, describing the region's food as a gumbo that "pulls in pieces from all over the world, from every culture." This podcast aims to introduce you to the people behind this extraordinary culinary landscape—from restaurant owners to chefs to servers and everyone who makes the magic happen.Whether you're a Lafayette local or simply fascinated by how food can unite communities, this inaugural episode offers a tantalizing taste of what happens when food lovers organize with purpose and positivity. Subscribe now to meet the personalities and discover the stories behind Acadiana's vibrant food scene!The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube

Ready for a mouthwatering journey through Lafayette's vibrant culinary scene? Heidi McDonald and Jason Stoner, the dynamic duo behind Foodies of Lafayette, are serving up something fresh with their inaugural podcast episode. "What started as a tiny idea for a small group of friends to support local restaurants has evolved into a movement," Heidi explains, with obvious passion in her voice. That evolution has been remarkable – from an online community to organizing Culinary Excellence Awards, Cake Féte, community potlucks, and establishing the Community Fridge project. Their complementary partnership forms the secret sauce of their success: "I bring the chaos, he brings the spreadsheets, somehow we keep it all together."This podcast represents the next exciting chapter for Foodies of Lafayette, creating a platform to spotlight local culinary talent, from established restaurant owners to hidden gems. As Jason teases, their second episode will feature Al Hebert, a local food expert who knows exactly "where to find gourmet meals at gas stations." The podcast was made possible through partnerships with Ounce of Hope, Logic Refrigeration HVAC, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube