Foodies Of Lafayette Podcast

Somebody told Milton Arceneaux's brother-in-law he was “too dark to be Creole” and it exposed a problem Louisiana still wrestles with: we celebrate culture, but we often misunderstand it, flatten it, or market it under the wrong name. So we sit down with Milton to talk about what Creole culture really means, how it shapes Louisiana food culture, and why documenting people and traditions is not nostalgia, it’s preservation.We get into Milton’s roots in Lafayette, his belief that a passport can teach what school cannot, and how photography becomes his tool for truth telling. He breaks down his obsession with the still image, that split-second that never repeats, and how that mindset fuels the work behind Creole Culture Day in Grand Coteau. Along the way, we talk French language loss, the power of building “a table” where people can gather, and the myths that keep “Creole” boxed into one look or one story.Then we go deep on the boucherie: the knife handed down, the community labor, the smells that bring people to tears, and why this tradition is bigger than the meat. Milton shares what they are adding this year, from genealogy support and oral history recording to okra cutting, sugar cane, zydeco, and Creole French music, all designed as a full cultural experience. We also touch his zydeco documentary work and the push for proper credit and fair recognition, because culture drives tourism, but the artists deserve to benefit from it.Subscribe, share this with someone who loves Louisiana food and heritage, and leave a review so more people can find these stories.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 flood, a rebuilt kitchen, and a decision to use the “good dishes” turned into something bigger than a dinner party. We sit down in Jason Stoner and Steven Rogers’ home to hear how Sunday Dinner Guys grew from a family birthday tradition into a monthly Lafayette supper club style night where strangers walk in and friends walk out. We get specific about what makes these nights feel unforgettable: choosing a theme, designing a seven to eight course menu, pairing drinks from the welcome cocktail to dessert, and sourcing ingredients from local Lafayette favorites whenever possible. They share the behind-the-scenes reality too, from smoke alarms to imperfect courses, and why rolling with it is part of the craft. Then we go deeper on the real point of it all: the table as a center of life. We talk about sobremesa, building community through food, keeping phones away to protect conversation, and how a thoughtful tablescape, music, and lighting help guests feel the story before the first bite. If you love dinner parties, Cajun culture, local food, and practical hosting ideas, this one delivers. Subscribe on Apple, Spotify, and YouTube, then share this with someone you want at your table and leave a review with your favorite Sunday dinner memory.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 dish can taste like Louisiana and still feel brand new, and Chef Kris Allen proves it. We sit down at Sunday’s Soda Fountain to talk with the Pamplona and Gravy chef behind the Louisiana Seafood King win, and we get into the details that separate a good plate from a great one: modern technique, relentless repetition, and a deep respect for the classics.Kris walks us through the winning seafood dish built as a modern ode to crab-stuffed flounder, including the kind of kitchen “science” most people never see, like a warm corn panna cotta that holds its shape and foams that add texture without stealing the spotlight. From there, we zoom out to what Louisiana seafood means to our culture and economy, why Gulf sustainability matters, and how his earliest memories on a shrimp boat still guide his cooking today.We also get practical for anyone who loves Cajun food at home. Kris breaks down gumbo fundamentals with one word: patience. Then he explains the heart of Cajun gravy, starting with browning meat, building fond, and deglazing the grimmies for real depth. Along the way, he shares the career moves that shaped him, from Montana dish pits to iconic New Orleans kitchens, the pressure cooker of opening a Louisiana restaurant in Chicago, and the decision to come home and build Pamplona into the escape we all love while launching Gravy as the fanciest rice and gravy in town.Subscribe, share this with a food-loving friend, and leave a review if you want more conversations with the chefs shaping Lafayette’s dining scene.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

One bad cup of lemonade at an arts and crafts show turns into a decades-long, multi-state business and it starts with a simple thought: “I can make this better.” We sit down with Roy and Cynthia DeVillier from Roy’s Lemonade to hear how a Lafayette, Louisiana favorite goes from kitchen experiments and handwritten notes to festival lines that never stop. Along the way, we get the unfiltered truth about what it takes to build a food brand people trust, especially when your name is literally on the cup.We dig into the early days selling in front of Walmart, the first major festivals, and the physically brutal reality of hand-squeezing lemons while trying to keep customers happy. Roy explains why the winning formula is all about balance, sweet enough for the American palate without losing that fresh lemonade bite. Cynthia shares how the branded cup and refill deal becomes both marketing and a tradition, with fans bringing back cups from years ago like souvenirs.Then the story shifts from hustle to scale: converting the recipe into a concentrated syrup, moving into bag-in-box, and realizing that a fountain drink system can deliver the same taste every time when it’s calibrated right. We also talk co-packers, quality control, working with multiple distributors, and why festivals still matter as the heart of brand loyalty and a live testing ground for future flavors. If you care about small business growth, Louisiana food culture, and practical entrepreneurship lessons you can actually use, this conversation delivers.Subscribe on Apple Podcasts, Spotify, and YouTube, then share this with a friend who loves festivals and leave us a review. What flavor should Roy’s make next?The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 burger can be more than a meal. Sometimes it is a time machine. We’re at the table with Rick Cambray from Ground Pati to figure out why walking into the Johnston Street location feels like stepping into a perfectly kept piece of Lafayette history, right down to the pewter mugs and that warm, lodge-like vibe we can’t stop talking about. Rick’s journey is a story all on its own: River Parishes roots, an MBA, years in banking, and then buying into the restaurant world while still working full-time. We trace the Ground Pati origin story back to Metairie in 1971, how the brand grew through Louisiana, and how the Lafayette store became the kind of place locals measure other burgers against. Along the way, Rick shares what it takes to keep a legacy restaurant consistent, clean, and financially real in a world that constantly pushes owners to cut corners. Then we get wonderfully specific about what you actually taste. We talk open-face burgers, 80/20 beef with no fillers, Idaho-cut fries, and why fresh-grated Wisconsin cheddar changes melt, texture, and flavor. Rick also breaks down the cast-iron charbroil grill that gives Ground Pati its signature grill note, plus the scratch-made chili and seasonings that help keep every location on the same page. If you’ve ever searched for the best burger in Lafayette or wondered why some “classic” spots still feel special, this conversation connects the dots. Subscribe, share this with a fellow Lafayette foodie, and leave a review if you want more local legends, deep food details, and the stories behind the places we love.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 lake doesn’t just vanish every day, and a drilling rig doesn’t simply disappear without a trace. From a table at the Jefferson Cafe at Rip Van Winkle Gardens, we hear the lived, moment-by-moment story of the Lake Peigneur disaster on Jefferson Island, Louisiana, when a miscalculation punctures a salt mine and the water starts draining into the earth like a bathtub. The shock is immediate: tremors, alarms, darkness underground, and 52 miners fighting their way out as the lake above them turns unpredictable. We also dig into what comes after the headlines. Our guest connects the geology of a salt dome, the slow creep of the ground, and the practical reality of rebuilding on piers with a property that still has to operate every day. Then we shift into the long arc of stewardship: a career that starts with orchids and greenhouses, the hands-on decisions that reshape the gardens for airflow and access, and how a public destination survives through smart operations and community support. Food is part of the story, too. We talk about how the cafe begins after the settlement, why the menu becomes a draw of its own, and how the nursery, events, and hospitality work together to keep Jefferson Island open to visitors. If you love Louisiana history, engineering disasters, Acadiana culture, and iconic local restaurants, this one has it all. Subscribe on Apple, Spotify, and YouTube, share this with a friend who loves Louisiana, and leave a review. What part of the story stuck with you most?The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 restaurant doesn’t last 30 years by accident, and Antoni’s didn’t become a Lafayette staple by chasing trends. We sit down with the original owners to hear how a deep bench of restaurant experience, relentless consistency, and a love for real Italian cooking shaped a place that feels romantic, reliable, and unmistakably local. Then we bring in current owners Holly and Eli to share how they carried that legacy forward without losing the soul of the dining room. You’ll hear the wild origin story behind the name, including the moment they realized they opened on the feast day of St Anthony and later learned he’s considered the patron saint of pizza makers. We also get into the practical details that food lovers and aspiring restaurateurs care about: scratch-made dough every night, sauces built in-house, and the signature dishes guests refuse to let become “seasonal.” From hiring and training to creating a space that regulars treat like a second home, the conversation shows how hospitality becomes a competitive edge in the Lafayette restaurant scene. Holly and Eli break down what buying a restaurant really involves, from fire inspections and health department requirements to adapting to new rules while keeping the classics. We talk about the Blue Room evolution, live jazz, and the new Robert Dafford mural that adds art to the experience, plus how they balance chef creativity, weekend specials, and a culture that keeps service sharp. If you love Antoni’s, Lafayette dining, Italian food, or the behind-the-scenes reality of restaurant ownership, this one is for you. Subscribe on Apple, Spotify, and YouTube, then share this with a friend who has a standing order at Antony’s and leave us a review so more people can find the stories behind Lafayette’s most loved tables.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 brothers can spend childhood arguing over breakfast cereal, then grow up to build one of Lafayette’s most talked-about restaurant groups. We’re sitting down with Patrick and Steven, the minds behind Bonton Grill and Whiskey and Vine, to unpack how their Vermilion Parish roots, years in the trenches, and a serious respect for hospitality systems shaped everything they do today. If you care about the Lafayette food scene, Cajun restaurants done with intention, or the real mechanics of restaurant entrepreneurship, this conversation delivers.We get into the unglamorous training that makes the magic possible: learning service standards in respected dining rooms, then stepping into the corporate world to master structure, budgeting, and the numbers that keep a restaurant alive. Steven shares what it was like running a restaurant through the aftermath of Katrina, when reopening was about feeding people and restoring a sense of normal. That perspective frames the entire episode: restaurants are not just businesses, they’re part of a community’s daily coping and celebration.From there, we trace the jump into ownership and why Bon Temps Grill’s identity centers on a mesquite wood-burning grill instead of a default all-fried menu. They explain how a strong chef partnership elevated the original concept, and why moving locations during the first year of COVID was not reckless, it was a capacity problem with a practical solution. We also talk about scaling Lafayette catering, operating multiple event venues, and how Angie’s design vision helps turn a room into a full guest experience.We wrap with the idea behind Whiskey and Vine: bringing a classic French Quarter atmosphere to Lafayette with live music, a serious whiskey list, and a wine program that earns the name. If you like episodes with real tactics, honest tradeoffs, and local Louisiana flavor, subscribe, share this with a friend who loves restaurants, 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, 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 sentence can haunt you for decades: “I should’ve given you that loan.” We sit down with Jose “Pepin” to follow the full arc behind that moment, from leaving Cuba in the 1960s to landing in San Juan, Puerto Rico with almost no money, and finding the one relationship that opened a door at the Royal Bank of Canada. What unfolds is a sharp, human look at how immigrant families rebuild through reputation, hard work, and the kind of trust you can’t fake. From there, Pepin walks us through the nuts and bolts of building a successful grocery and liquor shop in Puerto Rico’s tourist district, including blue law exemptions, supplier credit, and the mindset of stocking whatever people need when everything else is closed. We also talk about learning English on the fly, falling for American sports and rock music, and why Louisiana won over Miami when it came time for college. His culture shock at LSU is real, funny, and familiar to anyone who’s ever landed somewhere new and realized they don’t speak the local “version” of the language yet. Then comes the twist that feels like a movie: a Moody Blues concert, a late-night ride, and waking up in Lafayette with brand-new friends, new food, and a city that just fits. We connect that journey to Pepin’s later life in music, zydeco, salsa, and community, and finally to Pepin’s opening in 2002, where the legendary Cuban sandwich recipe from the 1950s becomes a Lafayette staple. If you care about the Lafayette food scene, Cuban sandwiches, Cajun and Latin culture, and what it really takes to build a small business, this one’s for you. Subscribe on Apple, Spotify, and YouTube, share this with a friend who loves Lafayette stories, and leave us a review with your favorite local “first bite” memory.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 wrote a $50,000 check he couldn’t cover and treated the weekend like a deadline. That’s just one of the stories Pepin Jose shares with us, and it captures the spirit behind a name Lafayette food lovers already know: Pepin, the Cuban sandwich, and a family legacy built on bold decisions.We talk through Pepin’s roots in Guantanamo, Cuba, and the life of his father, a promoter and entrepreneur who lived to 105 and somehow managed to be both disciplined and joy-forward. Along the way, we unpack the practical business lessons hidden inside the funny moments: why “put it away yourself” becomes a leadership advantage, how a mule-and-coffee route turns into an early delivery model, and how smart promotions like buy-one-get-one and “bring me a full carriage” create demand before anyone called it marketing.Then we get to the food. Pepin explains what makes a Cuban sandwich work, what most people get wrong, and how he tuned the recipe for Louisiana tastes without losing its backbone. Expect real specifics on balance, portion consistency, and why the right amount of mustard matters more than people think, plus a behind-the-scenes look at running steady food costs.The story also turns serious as Pepin describes what it takes to leave Cuba, restart through Spain and a stop in Paris, and find opportunity again in Puerto Rico. We end with a tease for part two because there’s no way to fit the next 60 years into one conversation. Subscribe, share this with a friend who loves immigrant stories and great sandwiches, and leave a review telling us what moment hit you the hardest.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 bottle of barbecue sauce doesn’t usually come with a war story, a carhop restaurant, and a family passing the keys from one generation to the next but Jack Miller’s does. We sit down at the Jack Miller’s facility with Kermit and Christian Miller to trace how a Ville Platte restaurant called the American Inn became the roots of one of Louisiana’s most recognizable pantry staples, still made under the same family ownership since 1941. Along the way, we get the kind of details you never hear on a label: rationing-era improvisation, selling cases store-to-store, and the simple genius of letting people taste it on bread so they’d go buy it immediately. We also dig into what it takes to keep a small food manufacturing operation running in the modern world. Kermit explains the shift from hand-stirred pots and hand-glued labels to kettles, filling and capping machines, neckbands, and a streamlined process that helps a tiny crew produce thousands of bottles a week. Christian shares the learning curve of coming home after a music career, adapting to new tech like emailed invoices and EDI, and figuring out regulations and broken machinery in real time while keeping the brand consistent. Then we get practical for home cooks and pitmasters: how to use Jack Miller’s the way it was designed. They break down the basting method, why the oil on top matters, when to mop to avoid burning onions, and how that technique changes texture and flavor. We also talk Cajun Dip, all-purpose seasoning, and the no-salt version that lets you control heat and salt in everything from gumbo to Bloody Marys. If you care about Louisiana food culture, family business succession, and classic Cajun flavor done right, hit play, then subscribe, share this with a fellow sauce loyalist, and leave a review with your favorite way to cook with it.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

They tried to shut a young business owner down by writing a brand-new law, but they couldn’t even explain what the law meant. We’re back at Sunday Soda Fountain with David Irvin, and the story picks up as his Lafayette daiquiri shop goes national overnight, putting a spotlight on local enforcement, city politics, and the strange reality of “custom” regulation built around one business.David breaks down how an open container ordinance landed on his counter, why the phrase “sealed container” became the entire battle, and how a no-frills solution (a strip of tape over the straw slot) turned into a defining detail of Louisiana daiquiri drive-thru culture. We also talk about the misinformation that spooked customers, the constant police presence, and the pressure of running a business while wondering if tomorrow is the day you get shut down.Then the episode turns into full-on Lafayette history: a grand opening timed as a public statement, 4,000 bottles of champagne, media crews everywhere, and troopers writing tickets to customers sitting in line. When no local attorney wants to touch the case, David makes a surprising call that leads him to legendary Louisiana lawyer J. Minus Seymour and a courtroom showdown that helps shape how open container rules are treated beyond Lafayette. If you’re into small business resilience, local government conflict, Louisiana alcohol laws, and the origin story behind the taped daiquiri cup, this one is a must.Subscribe, share this with a friend who loves Lafayette stories, and leave a review so more people can find the show.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 drive-thru daiquiri feels like it’s always been part of Louisiana, but it started as one person’s risky idea and a whole lot of reading. We’re sitting down with Lafayette icon David “Tater” Ervin, the originator of the very first drive-thru daiquiri, to hear how a forestry major turned a frozen drink machine sighting into the Daiquiri Factory and a global phenomenon.Tater breaks down the real playbook behind the legend: the marketing insight he stole from a Baskin-Robbins case study, why he insisted on launching with a huge flavor lineup, and how offering samples helped frozen cocktails feel more like an ice cream shop experience than a bar. If you care about branding, customer psychology, and building an instantly recognizable product, this story delivers practical lessons without the fluff.Then it gets intense. He tells us about walking into City Hall and the Alcohol Beverage Control Board for the actual alcohol laws, studying them for months, and opening anyway. You’ll hear the scrappy funding moves, the opening-night surge, the logistics of handling massive demand, and the pressure from law enforcement that forced him to tighten operations and defend the business model in real time. It’s Lafayette Louisiana entrepreneurship at its most honest: bold, messy, funny, and surprisingly strategic.If you love origin stories, small business strategy, or Louisiana culture, hit play and share this with a friend who’s building something new. Subscribe on Apple, Spotify, or YouTube, and leave a review so more people can find the show.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

Gerald Gruenig has the kind of personality you notice from across the room, but the story behind it runs deeper than social clips and zydeco nights. We talk with Gerald about growing up in Gentilly, New Orleans, with a full-blown po-boy shop under his bedroom, and how that front-row seat to plate lunches, regulars, and neighborhood life shaped the way he moves through Louisiana today. If you care about the Lafayette food scene, local restaurants, and the people who keep community culture alive, you’ll feel right at home here. From there, we get real about what it means to miss New Orleans while also seeing how it’s changed since Hurricane Katrina. Gerald shares memories of displacement, returning to a wrecked restaurant, and the kind of culture shock that rewires a teenager’s priorities. We also dig into the quieter signs of belonging: greetings on the streetcar, the warmth of Lafayette, and why raising kids in a place that feels connected can matter as much as any big career plan. Then the conversation turns to the moment that stopped everything: Gerald’s Hodgkin’s lymphoma diagnosis, treatment, and remission. He doesn’t just share the timeline, he shares the emotional whiplash of being “the fun guy” while feeling broken inside, and the humbling experience of realizing how many people were praying for him. We also talk about faith, Catholic community, and how gratitude can become a daily practice instead of a slogan. We close on the legacy question: what happens to a family-owned po-boy shop when the next generation is torn between love for the business and the reality of how grueling restaurants are. Gerald breaks down why food costs more now and why supporting small business means understanding the true cost of labor, ingredients, and survival. If this hits you, subscribe, share the episode with a friend who loves Louisiana food culture, and leave a review so more people can find these stories.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 lot of restaurant stories start with a menu. Ours starts with a building, a chipped tile floor, and a stranger who walks by and says, “That used to be the old soda fountain.” We’re sitting down with Mike and Setareh Delcambre inside Sunday Soda Fountain in downtown Lafayette, Louisiana, and they take us through the real behind-the-scenes journey of bringing historic spaces back to life without sanding off what made them special in the first place.We talk about Mike’s early leap into creating 307 Jazz Club, the “trial by fire” moment of suddenly leading a team in his 20s, and how a passion for music and design shaped a venue that drew touring musicians. From there, the story keeps expanding: The Green Room’s sustainability roots, the realities of operating bars and restaurants, and the way real estate investing can become a tool for downtown revitalization when you’re willing to bet on underloved blocks.Then we get into what makes Sunday Soda Fountain so unique: the research into soda fountain history, prohibition-era influences, and why counter service, house-made sodas, and a smart alcohol program actually fit together. Mike and Setareh also share the tough operational pivots that changed everything, including the move from quick service to table service and scaling days back to protect the guest experience. If you love adaptive reuse, historic restoration, and the craft of building community-centered places, this conversation is for you.Subscribe on Apple, Spotify, and YouTube, then share this with a friend who loves downtown Lafayette, and leave a review with your favorite thing to order at Sunday.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 mayor who still keeps a hand in the restaurant? That combination sounds impossible until you meet Jan Scott Richard, the Mayor of Scott, Louisiana and the owner of Cajan's. Sitting down at Sunday Soda Fountain, we follow the path from growing up in Scott to chasing soccer all the way to Milwaukee and Tallahassee, then returning home with a clearer idea of what a strong community can look like.We dig into the real-life mechanics of building a local restaurant in the middle of the Acadiana food scene: taking what worked from a deli background, adapting it to Cajun culture, and protecting traditions like a 1942 chili recipe that lives on through the Original Scott Boudin hot dog. Jan also explains why Cajan's thrives as a Monday through Friday breakfast and lunch spot and how staying present with regular customers keeps the place grounded.From there, the conversation turns to local leadership, transparency, and why he believes local politics should be where politics starts and ends. We talk flood history and flood mitigation, including practical drainage work like channel cleaning, culverts, and roadside ditches, plus a standout public-private partnership that helped create a major retention pond and public amenity in record time. We also get into soccer coaching, raising kids who want to lead in their own way, and the behind-the-scenes story of how Boudin Fest grew into a regional attraction after Scott earned the “Boudin Capital of the World” designation.If you care about Scott Louisiana, Lafayette culture, Cajun food, small business, community leadership, drainage solutions, or Boudin Fest, this one connects it all. Subscribe on Apple, Spotify, and YouTube, share this with a friend who loves Acadiana, and leave a review telling us what topic you want next.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 94-year run doesn’t happen by accident, and it definitely doesn’t happen by cutting corners. We’re sitting down at Poor Boy's Riverside Inn in Lafayette with Richard and Lori Hurst to hear what it takes to carry a multi-generation Louisiana restaurant forward while keeping the food, the service, and the standards consistent enough that regulars can taste the difference the second a recipe slips. Along the way, we get the kind of stories you only hear from people who’ve lived it, like training across every role, the old-school days of expanding to multiple locations, and the unforgettable origin of the first lobster tank in Lafayette. We also dig into what makes this place feel like home to so many families in Acadiana: scratch-made cooking, a serious seafood program, and menu items with real history behind them. We talk flounder on the bone, Crab Meat Imperial, stuffed redfish, and the philosophy that great drinks deserve as much attention as great food, right down to house-made mixers and a gentle push to put the phones away and actually talk at the table. If you care about Cajun food, Creole influence, and the craft behind “best seafood in Lafayette” searches, this conversation is for you. Then it gets real. We unpack how Hurricane Katrina and COVID changed supply chains, pricing, staffing, hours, and the day-to-day stress of keeping the lights on, plus why catering and private events became a key survival pivot. We also talk about social media reviews and the human impact of online negativity, and why we’d rather you tell your server and let us fix it than save it for later behind a keyboard. If you enjoy the show, subscribe, share it with a friend who loves local Louisiana restaurants, and leave a review so more people can find us.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 lunch can change a city’s palate, and that’s exactly where this story starts. We’re at Poor Boy's Riverside Inn with Richard and Lori Hurst, chasing the real origin of a Lafayette restaurant that feels stitched into Acadiana itself. From a grandfather selling snowballs downtown in the 1930s to a po-boy that made customers stop and ask “what is that,” the early years are pure Louisiana hustle, built on big breakfasts, bigger workdays, and a stubborn belief that people will follow quality.We walk through the pivotal moves, including the St John Street beginning and the Pinhook years where a drawbridge and the river shaped daily life. Then we get into the kind of local history you don’t find on a menu: floods that force hard decisions, the moment Riverside becomes the first air conditioned restaurant in Acadiana, and how that comfort turned the dining room into a gathering place for students and regulars. Along the way, we talk New Orleans inspired classics like Crab Imperial and Oysters Rockefeller, plus the family rule that consistency is everything.And yes, we go straight at the legend: redfish. Back when many Lafayette diners saw it as “trash fish,” Larry Hearst found a way to sell it, win people over, and help redefine what Gulf seafood could be here. We also tease the blackening story, swap memories about growing up inside the restaurant, and share the unexpected George Rodrigue connection that still lives on through Riverside’s kids’ menu art.Subscribe, share this with a fellow food lover, and leave a review if you want more deep dives into the people and places that made Lafayette dining what it is today.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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, 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