Category Archives: lafayette, la food blog

7 Day Gumbo Marathon – Day 1…Hen, Sausage and Tasso Gumbo

20 Thursday Oct 2011

Posted by in Acadiana food blog, Carolyn Wright Blog, lafayette, la food blog, Sausage and Tasso Gumbo

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This past week, I watched the weather like a child waiting for Christmas morning! A cold front was on the way – finally!  There is a local saying, “You wouldn’t want to be a chicken in South Louisiana when the first cold front of the season finally comes through”!   When the wind turns north and the temperatures drop below 50 degrees for the first time, there is a run on chickens at the local markets!  You can be sure, if you look in anyone’s basket, you will see some sort of makings for a gumbo…and for that first front, usually a chicken or hen and sausage.

Gumbo season always stirs up old debates on ingredients for gumbos – Chicken or Hen?  Sausage or Andouille?  Roux or Orkra…do you combine the two?  Roasted or Smoked Duck?  And like any good cajun lady, surely I have my opinions – all based on “family history”, of course…

Chicken or Hen – Use a chicken, if you are in a rush; On all other occasions, use a hen (yes, a tough old fat hen!)  Just plan on cooking the thing for hours and hours, but you can’t beat the flavor.

Sausage or Andouille – I like them both, but if you are cooking a duck gumbo – always use andouille!  Straight from my son’s mouth…

Roux or Okra…combine the two?  Never in my house!  I was brought up to believe that it was just about sacrilegious to mix roux and okra in a gumbo – generations of Arnauds and Millers (my mother’s family) have engrained this into my soul!  Now, I love Okra Gumbo as much as I love Roux Gumbo, just never add one to the other!  PERIOD.  (of course, that is in my house!  A lot of great cooks do combine both, I am just not one of them)

Roasted or Smoked Duck – I like both, just depends on time and what you are in the mood for!  Smoked is fantastic, but sometimes you just want the roasted flavor and to taste the wonderful gaminess of the duck.

Now, about that “Marathon”?  For the next week, I will be blogging about different types of gumbos – seven to be exact!  Yes, seven different gumbos in seven days…

Day One:  Hen, Sausage and Tasso Gumbo:

1 hen, cut into pieces

3 lbs of smoked sausage, cut into bite size pieces (try to always use smoked sausage from South Louisiana – others just do not taste the same and tend to give the gumbo an “odd” flavor)

1 lb of Tasso, cut into very small pieces

1/4 cup canola oil

4 medium onions, chopped

2 bell peppers, chopped

2 cups celery, chopped

1 cup of dark roux – You can make your own using 1 cup canola oil and 1 cup of flour:  Blend in a large heavy pot and cook on medium high fire – stirring constantly (and I mean “constantly” because it gets very hot and can scorch easily!)  Continue stirring until it is deep dark copper-colored – takes about 45 minutes; Let cool slightly before using (make sure that you keep stirring occasionally while it is cooling down, because it will keep cooking) OR use any jar of prepared cajun roux

3 quarts of chicken stock

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Heat oil in stock pot or other large heavy pot

Brown hen on medium high heat until all side are deep brown, turning often

Stir in smoked sausage and tasso and continue to brown for about another 30 minutes, stirring and scraping bottom of pot

Remove all meat onto a clean platter or tray

Add chopped vegetables to pot (with all drippings from meat remaining), scraping bottom often; cook for 15 minutes until onions are transparent

Add chicken stock and roux;  Bring to a boil, stirring, making sure that the roux has dissolved completely in stock

Return chicken, sausage and tasso to pot

Bring to a boil, then lower heat to a medium, low heat.

Cook until the big ole hen in tender!  (At least 2-4 hours)  Adding additional water as the gumbo cooks down – depends on how thick or soupy you want it to be…

Degrease the gumbo in the end – Very Important, because you will end up with a lot of fat floating on the top.  Remove as much as you can!

Serve with white rice, chopped green onions and crispy fresh bread…

Last night, I was asked by a close friend, “what would your last meal would be?”
At the time, I thought of so many things that I love and couldn’t pick just one dish.   But after cooking tonight, it’s easy…for sure – good old hen, sausage and tasso gumbo! Last meal? Would take my sweet time and do it up right….

The Saints Street Inn and “thoughtful” food…

22 Thursday Sep 2011

Posted by in Crabmeat, lafayette, la food blog, Louisiana food blog, restaurants in lafayette, louisiana, restaurants in south louisiana, The Saints Street Inn

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I have heard the expression that certain food was so “thoughtfully” prepared many times, on food shows, books and in discussions…but never quite understood (really understood) what that meant.  How in the world could food be “thoughtful”?  But, after 3 dining experiences at a new restaurant in town, The Saints Street Inn, I knew!  I finally knew what was meant by that term… I felt it in every dish that was served at our table (and let me tell you, we ate some food!).

I had been hearing about this new restaurant that opened in August, close by our house, right off of St. Mary Blvd across from Ole Tyme Grocery.  This little building has been there for years and years…last was the former site of Bonnie Bell’s Bistro, Gallaghers and numerous plate lunch cafes.   Of course, I had to try it out…So my husband and I ventured out for lunch one day to see what all of the hoopla was about…Then, I had to have my daughter and one of her best friends come with me to check it out…Finally, to make sure that we were all right about this place, I took my son (food guru) for his blessing on this great new find!  Everyone sang high praises for every dish ordered and, of course, we all had to try each other’s dishes…So here is what I loved…

When we first walked up onto the lovely covered front porch, that had plenty of tables set, (when the weather is nice, this would be a great place to enjoy it) and saw that they had a chalk board highlighting their “specials of the day”…Nice!  Walked in and was immediately seated.  Looking around, I liked what I saw…unpretentious, crisp and fresh renewal to an old place with a loads of history!  The waitresses were young and energetic with quite a busy crowd, on all 3 occasions!  You know, a large part of my dining experience is so much about the service and joy shown by the waiters and waitresses…so, yes, impressed so far! But when the food started coming, I was sold. And if ever there was thoughtful food…this was it…carefully plated, freshly assembled and you just knew that a lot of heart and soul went into the selection and preparation of every single ingredient, cup and plate presented to our precious table.  Here is what we have tried so far:

Watermelon and Cantelope Agua Fresca:  Covered my love of this in my last post! Will have a glass of this every time I visit…

Tomato Basil Soup (Soup of the day):  Sweet, yet tart enough to satisfy the longing for what a fabulous tomato basil soup should be.

Shrimp and Corn Stew ( Special of the Day):  What a delightful surprise, with a hint of roux blended into a tomato based shrimp stew!  The corn added just the right amount of crunch to the bowl and the seasoning had just the perfect amount of heat.  Loved it!

Ratatouille:  You know when all of the ingredients are fresh from the farmer’s market…you just know!  The combination of eggplant, bell peppers, onions, zucchini and yellow squash in the lovely fresh tomato sauce was spot on.  On another visit I opted for the Ratatouille sandwich with feta, homemade pesto on ciabatta…WOW!! That worked!

Stuffed Creole Tomato:  Huge fresh boiled shrimp in a very light remoulade sauce with fresh herbs…My husband wasn’t wanting to share this great dish, I promise!  I did get a little bit and yes, I understand!

Summer Crab Salad:  I saw this plate of “deliciousness” from across the room and had to ask, “what in the world is that beautiful thing”! Add their enormous boiled shrimp on top of the crab salad and THAT really works…They use a fresh creamy jalapeno and mint dressing that is so fresh and unique!

Saints Street Club:  Not just another club sandwich, I promise!  When my daughter said that it was the best club sandwich she ever had, I paid attention!  She is quite choosy about what she calls “favorites”, so I had to have a bite, of course.  She was right…They use perfect thin slices of roasted turkey, fresh avocado, sprouts, fresh ripe tomato, crispy bacon and she opted for fire jack cheese.  She will be back!

Caprese Salad Sandwich:  We weren’t quite sure about this, so we ordered it as an appetizer and had it cut into pieces…This might have been a favorite!  I have been thinking about it ever since…even made a home version of it!  It combines perfect thin slices of mozzarella cheese, ripe tomatoes and homemade pesto (that has just the right balance of olive oil, basil, garlic and pine nuts for a sandwich) on a fresh ciabatta roll…who would imagine?  I want more!

The Acadian:  Saints Streets Inn’s version of a sausage poboy, using andouille and adding fresh roasted peppers, grilled onions and…coleslaw!  The “guru” ate it all, licking his fingers along the way….I didn’t even get a bite!  And when I can’t get a bite, well, that should say it all…

House Cut Fries:  I like to think that I am a connoisseur of homemade french fries!Home fries.. takes me back to my mother and grandmother’s kitchens.  All I can say is that I know a good fry when I taste one and these were great!  Just the right amount of softness and crispiness to call my name…

Cold Watermelon Soup (Soup of the Day):  (with a topping of lump crabmeat…mmm) I love cold soups (I pretty much love all soups), so I had to try this creation!  And what a creation it was…expecting a pinkish red soup, I was quite surprised when I saw it… a bright beautiful yellow!  As I took a bite, I tasted a hint of lemongrass…a bright, delicious and creative addition to a very unique soup.  I absolutely loved it…and well, the lump crabmeat sprinkled on top…lagnappe!

Bread Pudding with Praline Sauce:  A wonderful firm bread pudding with what tasted like a deep and rich praline just melted on top of it…you know the kind of praline that your moma used to make…rich, sweet and buttery!  Melt in your mouth good.

 

This is what I call “thoughtful” food…first and maybe the only time I will use that term, but it fit!  And this fresh “farm to table” food really works,…really, really works!  I’ll be back, for sure!

Watermelon Agua Fresca and Fever!

19 Monday Sep 2011

Posted by in lafayette, la food blog, Louisiana food blog, The Saints Street Inn

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This is what I found myself serving my husband who was “a little under the weather” all weekend…not your typical bedside “get-well thirst quencher” and, yes, I served him in a beautiful antique crystal water goblet!  Anything for a sick husband.  We enjoyed this fresh “fruit juice of the day” so much, when we had lunch (not once, but twice), at another new restaurant… The Saints Street Inn – located not far from our house.  Isn’t that just perfect?  Another great new restaurant that uses locally grown fresh products…and close to where we live!  We were thrilled when it opened…

When we took our first sip, it immediately took us back to a time when we were on a beautiful warm beach in Belize and tasted this delicious drink for the first time.  We ordered it every day that we were there!  So, remembering this,  I figured that this would cool him off and make him feel better…Of course!  Agua Fresca is a Spanish term for “fresh water” and served all over Mexico (and Belize) from street vendors to upscale restaurants…Simple and delicious:

8 cups diced, peeled ripe watermelon

1 cup of water

2 teaspoons fresh lime juice

1 tablespoon sugar

1. Put Watermelon in Blender or food processor and puree.

2. Stain into tall pitcher.

3. Add water, lime juice and sugar.

4. Chill for at least 1 hour.  Serve it chilled or in a tall glass of crushed ice, topping    with a slice of lime and a bit of mint.

You can use any fresh fruit that is in season…try cantelope, strawberries or honeydew.  Did this work on making my husband feel better?  Not for long, but at least I put a smile on his face for a few minutes!!

Cochon on my mind, once more!

17 Saturday Sep 2011

Posted by in Chef Donald Link, cochon Lafayette, lafayette, la food blog, Louisiana food blog, restaurants in lafayette, louisiana, restaurants in south louisiana, River Ranch

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Since last Saturday night’s adventure to Cochon, I just couldn’t get this place off of my mind! Maybe it was all of those fabulous flavors that kept running through my head….or was it because everywhere I went people were talking about this new and interesting restaurant?  I think it was the memories of those wild popping flavors that persuaded me to call for a Friday lunch reservation.  I gathered three other food lovers (my husband, oldest daughter and co-worker/daughter’s best friend!) and went on down to see if it was really as good as I remembered Saturday Night.   Well, I am telling you now….if possible, it is even better!   And a big “hats off” to our waiters!  We had a team of two waiters that were incredible…charming, attentive and knowledgable.  That works every time!

We decided to share a variety from their “small plates” (or appetizers)…Don’t want to miss anything!

Fried Chicken Livers with Pepper Jelly Toast: My favorite.  I tasted and loved it Saturday night… repeated the incredible experience…consistent…Yes!

 

 

Wood-Fire Oyster Roast: I had missed this, but now I learned what all of the talk was about….Plump, briny oysters, lightly roasted under a real wood fire with an awesome aioli sauce that knocked our socks off!

Charred Spring Onion Hushpuppies & Pickled Chile Mayo:  Everyone loved this version of the traditional hushpuppy…

Smoked Boudin with pickled peppers:  Again, consistant with what was served on my previous visit….dissapeared from the platter quickly!  Fabulous!

Braised Pork Cheeks with Spoon Bread, Soybeans & Crushed Herbs:  If you are not familiar with “pork cheeks”, then just trust me on this one…melts in your mouth tender!  The most tender pork I have ever eaten.  Then to serve with spoon bread?  Crazy good!

As if we had not had enough, we went on to order Entrees….

Catfish Courtboullion:  My husband’s favorite…and he has had plenty of courtboullion experiences in his life!  Fresh, sweet, tender catfish swimming in a bowl of tomato based sauce with just a hint of roux.  We all had to try some, not only because it was so appealing, but because he kept going on and on about the delicious flavors…he was right!

Fried Alligator with Chili Garlic Aioli & Fresh Herbs:  My co-worker’s entree…she loved it!  The batter was perfectly seasoned and had just the right amount of crunchiness that coated the fresh, tender pieces of alligator.  She paired this a side order of creamy grits, that were indeed creamy! Perfect.

Chicken Salad on a Bed of Mixed Greens:  My daughter’s selection (one of the specials of the day)…Light, creamy and beautifully seasoned! She loved her dish.

 

 

Saved mine for last, because it was a “to die for dish”….

Rabbit & Dumplings:  This was so good, that I don’t know how I could possibly go back and not order it over and over.  Reminiscent of an old-time pot pie that someone’s grandmother might have made, using dumplings instead of pie dough!  The presentation was almost as beautiful as the flavors.  It appeared in a small rustic cast iron skillet, still bubbling from the oven.  But, when I slid my spoon in and had the first bite, my brain almost exploded!  Deep, rich flavors from the creamy stock with tender pieces of rabbit, carrots, potatoes and turnips embedded under plump savory dumplings!   Combining all of this into that small black skillet is genius!!!  I will dream of this dish….On a cold winter day?  This will be on my mind.

Dessert…who had room for dessert?  No one, but we pressed forward!  We had a plan..try it all!

Pineapple Upside Down Cake with Pineapple Sorbet… An individual small cake encrusted with caramelized pineapple sauce and a slice of pineapple. Wow!  But, when you add the light, bright flavors of the pineapple sorbet along with a bite of the cake?!  It was another highlight and favorite of mine…Loved it.

Great food working in our wonderful city of Lafayette, Louisiana… We are lucky folks!  Come to think of it, we have been eating pretty well for a long, long time.

Red Beans & Rice and Football

15 Thursday Sep 2011

Posted by in lafayette, la food blog, Louisiana food blog, Red Beans and Rice, south louisiana food

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My husband and I have been waiting all week long for the LSU game tonight…why?  Not only because we love football season….so we can cook something and have a little excitement in the house!  Robert (the great guy I married 26 years ago!) decided last weekend that on Thursday night, for the LSU game, he would cook Red Beans and Rice.  Bright and early Sunday morning, he went to Rouses and bought his Camelia Red Beans, Savoie’s Sausage and Tasso.  He came home, all fired up, with Thursday Night Football on his mind!

I can tell you that I don’t have the same reasons for loving football as my husband does….I am all about the commotion and cooking!  Football Season excites me because when there is a big game on, there is a feel in the air (and in my house) that signals a party somewhere! It means food, gatherings and cooking something long and slow.  Even if, God forbid, I find myself alone and there is a big game on, I will cook something!  Imagine that…I can have fun alone…cooking!  Sometimes, I don’t eat what I cook that night, but I sure enjoy myself.  But, it is sooo much more fun to cook and watch a game with another person or maybe a lot of people.  Maybe I don’t even sit down (I have this little TV in my kitchen) during the game….just stirring a pot and walking back and forth, talking to my husband will do.  To me, that is a great day or night!  Now, if you put me at a camp in Pecan Island, cooking, having cocktails, walking around with a fire blazing outside AND watching a big game…well that is all lagniappe!

Robert’s Red Beans and Rice…..(Serves around 10 fans!)

Ingredients:

1 lb. Camelia Dried Red Beans

3 lbs. Savoies Smoked Green Onion Sausage – cut into 1/2 inch rounds…then into 1/4 pieces

1 lb. Savoies Smoked Turkey Tasso – cut into small pieces

3 small onions-chopped

2 garlic cloves-chopped

1 large green bell pepper-chopped

6 dashes of tabasco

1 chicken bouillon cube

1 Tsp. Old Bay Seasoning!

Water:  enough to cover beans plus 2 inches.  Robert uses the water that he soaks the beans in plus whatever amount you need to get to your 2 inches…All approximate, depending on how thick you would like your sauce to be.

1)     Soak beans…most important step!  Cover them with cold water,  and soak(at least a couple of hours).  If you don’t, you will never get them tender!! Believe me, it has happened!

2)     Drain and reserve water

3)     Brown sausage and tasso

4)     Remove sausage and put on platter

5)     Sauté onions, bell pepper and garlic in drippings, until translucent

 

 

 

 

 

 

 

 

6)     Pour sautéed vegetables, drippings, red beans and water into a dutch oven or other heavy pot

7)     Add bouillon cube, tabasco and Old Bay Seasoning

 

 

 

 

 

 

 

 

8)     Bring to a boil, then lower to a simmer

9)     Cover and simmer for about 2-3 hours or until the beans are tender.  (if you want it to cook faster, then increase the flame to a low medium)

Serve over white rice, sit back and enjoy the game!!!!  When Robert makes food work, you better believe it’s good….

 

 

 

 

 

 

 

PS….The “Old Bay Seasoning” is a tip from one of the best cooks I have met lately…Ms. Rita, head cook, at St. Joseph’s Diner in Lafayette, Louisiana.  She said that she never cooks Red Beans and Sausage without it!  Try it, you’ll like it!

Crabmeat in the Fridge

12 Monday Sep 2011

Posted by in Acadiana food blog, Carolyn Wright Blog, food, food blog, lafayette, la food blog, Louisiana food blog, south louisiana food, Uncategorized

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It’s tough to get back into the swing of things, on a Monday morning, after a great weekend with friends, family, food and great weather!  Dragging myself out of bed, walking out to the front of the walkway in my pj’s to pick up the paper….can’t start the morning without the paper and a cup of coffee. Neighbors don’t even notice me anymore! While going to the refrigerator to get milk for my coffee (so I can read the paper to see what the rest of the world is doing, or not doing!) I see this little container of lonely jumbo lump crabmeat sitting in the middle of the upper shelf.  Totally untouched and forgotten…and did I mention expensive?  Buying this crabmeat on Saturday morning  seemed like a good idea, at the time.   I fully intended on treating someone to a “crabmeat something or another”!  Bringing it to some party or treating my husband to a Godchaux Salad, maybe.  But here it sat, untouched and unused.  You know, it’s never the same after you freeze it!  God forbid… I could hear my mother’s voice.  Looking to see what else I forgot to use (because Monday is not my best day to go to the store and usually a busy day at work), I saw Half and Half cream, a jar of pimentos and wonderful butter.  All the makings of my version of Crabmeat Imperial.  Simple, easy and delicious.  So, that’s when supper became a breakfast thought that lasted throughout the day.   Here it is, folks:

1 pound jumbo lump crabmeat

4 oz butter

2 cups half and half cream

1/2 cup of all-purpose flour

3 oz jar sliced pimentos

Splash of any white wine you might have (or might be drinking!)

Salt and pepper to taste

It’s optional to add a few dashes of tabasco or hot sauce, a little lemon juice, fresh herbs or a few grates of fresh parmesan cheese.  Just remember, this is not about the cheese, it’s about the crabmeat!

Empty the container of crabmeat into a colander and “gently, very gently” feel the lumps and remove any shells.  This is very important!  Nothing worse than enjoying a delicious crab dish, then starting to feel shells in your mouth….

Melt the butter in a skillet over a medium fire.  Slowly blend in the flour, stirring constantly, until it is nice, thick and smooth.  Make sure that all of the lumps are gone!  Slowly pour in the half and half cream, stirring as you pour.  This is when you could add, just a splash (no more than a 1/4 cup) of white wine. Continue to stir constantly until this becomes thick and velvety.  Add your pimentos.  Blend well.  Add your seasonings.  Finally, again…”gently” add in your crabmeat.  Make sure that you don’t break all of the beautiful white lumps!  Just sort of toss with your spoon, rather than stirring.   Pour this wonderful mixture into one baking dish or several ramekins.   Now, tonight, I decided that I had to add breadcrumbs to the top.  After rummaging through my pantry, not finding any ready-made, I took a piece of sliced bread (any bread will do) and put it in the toaster on high.  Cooled it, crumbled it up and added it to the top.  Just to add a nice crunch.  Bake at 375 degrees until bubbly and the top is nice and golden brown.  About 25 minutes.

As I was sitting down with my hubby (to eat in our laps as we watched “Mantrackers” on TV) WAIT… Did I really just say that?  Must have, oh well! After all of that “thraka” you would like to think that we could set a nice little place setting on one of our tables and eat like Ozzie and Harriet , but nooooo, tonight we are eating in front of the t.v…we don’t even have tv trays…perfect!
Even with that thought in mind, I couldn’t help but think that this worked…and when food works, it’s all good!  One happy husband and one happy Monday!

PS..I’ve got to get someone to hold this iPhone or a camera while I cook!  These pics are taken while I am holding my iPhone with my chin, snapping pictures, while I cook…not an easy task for a normal human being with only two arms and one neck!  (In my right mind I can’t ask my husband, who has had a triple bypass, to not go out and exercise while I am preparing to feed him food laden with butter and cream…he might call the cops on me!)  Have to figure this one out!

Cochon…the rest of the story!

11 Sunday Sep 2011

Posted by in Chef Donald Link, cochon Lafayette, lafayette, la food blog, Louisiana food blog, restaurants in lafayette, louisiana, restaurants in south louisiana, River Ranch, south louisiana food

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.  The Smoked Boudin was amazing.  Just the right amount of meat to rice combo (like it’s supposed to be!)  And the smokiness was surprisingly subtle.  Trying the Fried Chicken Livers with Pepper Jelly, just made me want to grab the whole tray!  Perfection is all I can say.   The Shrimp Salad on a thin crisp homemade potato chip was a wonderful treat to the palate.  The lightness of the creamy shrimp salad (chocked full of fresh shrimp), with just an edge of crunchiness, sitting on the crispy chip was to die for…  Then came trays of Lump Crabmeat, very lightly sprinkled with the most beautiful toppings of shaved pickled veggies, sitting on house made pepper crackers.  Melt in your mouth good.  Another fabulous treat.   Trays of nicely seasoned grilled smoked sausage, topped with a dot of mustard, were being circulated around the room.  Again, these were the happiest waiters that I have ever seen.   Chef Link must be doing something right to inspire so many happy faces!   I was told that their Wood Fired Roasted Oysters were the best thing since sliced bread, but didn’t get to try one.  Then, if all of that were not enough, I looked upstairs to see a fully dressed whole Roasted Pig (of course head, feet and tail intact) being carved and served.  Alongside the Roasted Pig, were Fried Cracklings and Roasted Pig Skin cut into nice size pieces with a huge bowl of Cochon’s refreshing Cucumber Salad.  What a site for my eyes!  To top off my evening and add to my collection, Chef Link signed one of their menus for me to take home.  Yes, I collect menus of the restaurants I love and if I can get the signature of the chef, it is even a bonus.  My husband swears that it will be our kitchen wallpaper one day!  As we packed ourselves into our car to go home,  I can honestly say that Cochon in Lafayette lives up to its reputation and  is a delightful surprise, in that it not only appeals to those of us that want “pork – the real deal”, but obviously serves knock out dishes that are lighter.   That is a perfect example of “When Food Works”, it’s all good.  They won my heart over….which reminds me…I need to call for a reservation in the morning!

Me…Food Blogging?

11 Sunday Sep 2011

Posted by in Acadiana food blog, Carolyn Wright Blog, cochon Lafayette, food blog, lafayette, la food blog, Louisiana food blog, restaurants in lafayette, louisiana, restaurants in south louisiana, River Ranch, south louisiana food

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Today is as good of a day as any to start this new adventure and let the whole world into my life as a long time food lover and cook.  Some call themselves “foodies”, but I don’t really like that word,  a little too trendy…and what does that really mean?  Not to knock those that love that term, I just prefer to say simply that I love good food and will cook just about anything.  And I can get a little obsessive, like when looking for a piece of pork belly and ending up buying a 60 pound case!  Anyone need a piece of pork belly?  But it did make a knockout Porchetta…later on that one.  Am I sure about opening up my “food life”  for public scutiny…not really, but this is a passion that I am willing to share,  Anyway, why not!  Do what you love and love what you do…isn’t that on some t-shirt somewhere…

Last night we went with a couple of close friends to a pre-opening party for the new restauant, Cochon, in Lafayette.  Chef Donald Link and Stephen Stryjewski are officially opening this coming Thursday, September 15th.  Just couldn’t be a more beautiful setting overlooking the Vermilion River.  As we walked in, we were greeted with the most cheerful waiters with trays full of samples from the menu.