Louisiana Official Guide

CULINARY CELEBRATION

A

LouisianaTravel.com

LOU!S!ANA

Scan this page to watch a

video

Download the free Layar app - See full instructions on page 6

LouisianaTravel.com 1

Louisiana is synonymous with good food. Our delicious cuisine is a result of Louisianas rich history. The

many different peoples who have called Louisiana homeFrench, Spanish, American Indian, Sicilian, African, Caribbean, Irish, Germanbrought with them valuable contributions to our vast culinary landscape.

Louisiana is mostly recognized for its Cajun and Creole cuisine, and great food is available in every direction. Louisianas Culinary Trails (LouisianaCulinaryTrails.com) will take you on the food adventure of a lifetime. The eight trails feature backgrounds on the culinary inuences of the areas before providing must-eat dishes to experience the best the region has to offer. From Delta Delights in northeast Louisiana featuring traditional Southern fare to Seafood Sensation in southwest Louisiana featuring our fresh seafood bounty, it is worth traveling to taste the diverse avors offered statewide.

And to wash it all down? Check out Louisianas Craft Brewery Trail at LouisianaBrewTrail.com, featuring 11 local breweries. Each brewery is making beer that pairs perfectly with Louisianas cuisine. For something a little stiffer, check out one of our distilleries. Making rum is a no-brainer in Louisiana due to the states bountiful sugar cane crop. Visit Louisiana Spirits in Lacassine or Donner-Peltier Distillers in Thibodaux to get up-close and personal with the distilling process.

Once your belly is full and your thirst is quenched, it is time to take in everything else unique about our state. Make sure to immerse yourself in our incredible outdoor opportunities at a state park or on one of our lakes, rivers, bayous or swamps. You can also catch your own delicious dinner right out of the Gulf of Mexico. After braving nature, get your dancing shoes ready for Louisianas local soundsjazz, zydeco, swamp pop, blues, country, rockabilly and Cajun music.

The opportunities for fun are endless in the happiest state in America and we love nothing more than having company. We look forward to sharing our warm hospitality, beautiful landscapes, rockin sound and delicious food with you soon. Visit LouisianaTravel.com to help make your plans to come to Louisiana and Pick Your Passion.

Jay DardenneLt. Governor

PHOTOS (CLOCKWISE FROM OPPOSITE PAGE) Boiled crawsh with corn and potatoes; Oysters on the half shell; Airboat ride through Henderson Swamp; Shrimp poboy; Judith Pringle and Jerry L. Moody at the Wetlands Acadian Cultural Center, Jean Latte National Historical Park and Preserve.

Traveler Traveler Southern


CONTENTS6 INTRODUCING LAYAR:

INTERACTIVE PRINT TECHNOLOGY AT YOUR FINGERTIPS

8 LOUISIANATRAVEL.COM: INSPIRATION INFORMATION

10 INTRODUCTION: A CULINARY CELEBRATION

12 WE KNOW GUMBO

18 THE WORLD ON A PLATE

20 CULINARY BOOT CAMP

22 CATCH YOUR SUPPER

28 FOOD LOVERS CELEBRATE! LOUISIANAS MOUTHWATERING FESTIVALS

31 SATISFY YOUR SWEET TOOTH

32 CULINARY HALL OF FAME

38 FRESH FROM THE MARKET

40 CRAWFISH CRAVINGS

42 LOUISIANA LIBATIONS

46 MUSIC ON THE MENU

48 CULINARY TRAILS

pg12

pg48

pg32 pg22

pg40

pg42

On the Cover:Cory Bahr, executive chef at restaurants Cotton and Nonna in Monroe.

Contributing Writers: Erin Bass, Anne Berry, Deborah Burst, Kristy Christiansen, Craig Guillot, Colleen Rush, Mark Sanders

Advance reservations required. Advance Purchase rate offer only available online and cannot be combined with any other discount or offer. Subject to availability at participating hotels throughout Louisiana. 2015 Choice Hotels International. All rights reserved.REWARDS PROGRAM

I WANT MORE OF LOUISIANA FOR LESS!

YOU ASKED. WE LISTENED.Book early at south.choicehotels.com/en/regional/louisiana and

or call 866.228.5160 and get our Best Available rate.

#OnlyLouisiana6

The 2015 Louisiana Inspiration Guide is proud to be among the rst travel guides in the nation to use Layaran iPhone, iPad and Android app that makes print and image content virtually come to life. Use your tablet or smartphone to scan any page where you see the Layar icon, and discover bonuses (or lagniappe, as we say in Louisiana) such as LouisianaTravel.com videos, additional travel articles and some of our favorite Louisiana recipes.

Want an example? After downloading Layar at the iTunes or Android store, open the app, ip back to the guides cover and point your smartphones camera at the image. Youll nd chef Cory Bahrs recipe for speckled trout with fennel-potato pure, as well as a list of his travel suggestions for places to eat and things to do in Louisiana.

Throughout the guide, youll nd Layar-enhanced content, but well leave it to you to discover those for yourselfjust look for the icon, scan the page and prepare to nd more inspiration for your Louisiana travels.

INTRODUCING LAYAR:Interactive Print Technology at Your Fingertips

THIS ISSUE OF THE OFFICIAL LOUISIANA INSPIRATION GUIDE IS ENHANCED WITH AUGMENTED REALITY FEATURES Download the freerr

Layar AppScan this page Discover

interactive content

Download the free Layar app on your mobile device and scan pages with the symbol to the left to access videos and other exclusive content.Scan this page

Look for Best Western hotels in these Louisiana cities

bestwesternLouisiana.com/laguide | 1.800.237.8483Promo code LAGUIDE15

Visit bestwesternLouisiana.com/laguide for complete terms and conditions. All Best Western Rewards program rules apply. See bestwesternrewards.com for additional program terms. For a list of most current properties, local attractions, and events visit bestwesternLouisiana.com. Amenities vary by location. Best Western and the Best Western marks are service marks or registered service marks of Best Western International, Inc. 2015 Best Western International, Inc. All rights reserved. Each Best Western branded hotel is independently owned and operated.

Reward Yourself In Louisiana.Earn 1,000 Best Western Rewards Points for Each Night, Up to 4 Nights> 1,0(56"(56(40(9$4'5, our FREE rewards program. > Now through December 31, 2015, members earn 1,000 bonus points

for every quali ed night you stay at a participating Best Western hotel in Louisiana, for up to 4 nights!

AbbevilleAlexandriaBastropBaton Rouge (2)ChalmetteCovingtonDelhiDenham SpringsDeRidderDonaldsonvilleEuniceFranklinGallianoGonzalesGrayHammondHarveyKinderLa PlaceLafayette (2)Lake CharlesLeesvilleLuling

Mans eldMetairieMindenMonroeMorgan CityNatchitochesNew Orleans (3)OakdalePlaqueminePort AllenRayneSaint FrancisvilleShreveportSlidellSulphurVille PlatteVintonWest MonroeWestwegoWinn eldWinnsboroZachary

Hometown Comfort and Great Value!

Download our free App

Free Instant Rewards* Save 15%, Room Upgrade,

Late Check-Out & More with the Value Club

Plus, Free Internet & Continental Breakfast at most locations

*Offers & discounts are subject to availability and may be cancelled at any time. Details at ABVI.com or visit an Americas Best Value Inn. 2015 Vantage Hospitality Group, Inc.

5'!2) ,%5(!'%5*--%!,%.35!% !,5((*) 5%) !,5&!$,'!-5/-.*)5'% !''5/'+$/,5!-.*),*!

1,000+ HotelsABVI.com * 888-315-2378

#OnlyLouisiana8

Sign up for our e-newsletterGet the best of Louisiana delivered to your inboxmust-visit experiences, recipes and moreby visiting Louisiana Travel.com/ enewsletter.

INSPIRATION INFORMATION

Download the iPad appVisit the iTunes store to download the Louisiana Inspiration Guides official (and free!) iPad app.

Log on to LouisianaTravel.comWith more than 400 festivals, hundreds of restaurants and countless opportunities for adventure, LouisianaTravel.com is your virtual tour guide to the state.


Visit the Culinary Trails website and download the appWatch "Taste-umentary" videos highlighting Louisianas eight distinct culinary regions by visiting LouisianaCulinaryTrails.com. You can also download the free Culinary Trails iPad and iPhone app, available at the iTunes store.

B LaFleur photography

Visiting the Louisiana Coast is an experience like no other. Enjoy an adventurous swamp tour, a marsh meander, world-class fishing, awe-inspiring birding, plus music and food like no other place youve been!

Follow us on social mediaIn a state renowned for its hospitality, its no secret that we love making new friendsin person and online. Connect with us on these social networks, and be sure to use the hashtags #OnlyLouisiana and #TasteLouisiana.

Instagram.com/ LouisianaTravel

Facebook.com/ LouisianaTravel

Twitter.com/ LouisianaTravel

YouTube.com/ OfficialLouisiana

Pinterest.com/ LouisianaTravel

Flickr.com/photos/LouisianaTravel

#OnlyLouisiana10

Join us on a journey across the bayous and byways of the nations most savory state.Looking for stories about food? Louisiana has plenty. So many that its hard to know where to start.

We could go back 300 years, when American Indians took time to introduce European settlers to sassafras leaves, used to make l, an important ingredient for gumbo.

Or we could talk about the Canadian exiles known as Acadians, or Cajuns, who brought their recipes to Louisiana and adapted them to our rich seafoodlobster dishes became crawsh dishes, redsh was substituted for salmon and so on.

Consider the very name jambalaya. Its a combination of the French word for ham (jambon) and an African word for rice (ya-ya). You dont get much more multicultural than that.

In other words, every Louisiana dish tells a story. Thats what makes us so different: down here, food is not just for eating. Its part of the Louisiana experience.

One of Louisianas best-known chefs and historians, John Folse, said it best. The stories tie us together, making Louisiana not just a culinary destination but a cultural destination.

Our dishes are even celebrated in songjust listen to Hank Williams Jambalaya, Muddy Waters Red Beans or New Orleans native Dr. Johns Crawsh Soire.

Want more evidence of our love affair with food? Well, chew on this. The waters of south Louisiana produce more oysters and blue crabs than any other state. Louisiana is among the top 10 domestic producers of sugar cane, sweet potatoes, rice and pecans.

In Louisiana, there is a saying: we dont eat to livewe live to eat.

So join us at our table and, as they say down in Cajun Country, pass a good time. Well meet chefs and restaurateurs, sure, but also shermen, farmers and festival organizers who invite you to sit down, grab a fork and dig in.

And because there are too many Louisiana stories to tell here, we invite you to visit LouisianaCulinaryTrails.com to read more. See others culinary tales and share your own by using #TasteLouisiana on Twitter, Instagram and Facebook.

PHOTOS (OPPOSITE PAGE, FROM TOP LEFT) Stephen & Tracys Chicken Spirits Food & Friends; Poboy Denny Culbert; Louisiana oysters - photo courtesy of LouisianaNorthshore.com; Oceana Grill Oceana Grill; Bowl of chicken and sausage gumbo Denny Culbert; Liz Munson of Lizs Where Yat Diner - photo courtesy of LouisianaNorthshore.com; Sazerac cocktails at The Sazerac Bar Brian F. Huff; Burger and ale at Enochs Irish Pub & Cafe Monroe-West Monroe CVB; Grand Royale platter Tableau; chocolates at Sucr Chris Granger.

#OnlyLouisiana12

We invite you to

make groceries

with us on a

shopping trip

throughout the state,

where we will seek

out the perfect

gumbo ingredients

made right here

in Louisiana.

Lets get something straight. Louisiana loves gumbo. This is the states official dish, after all, as proclaimed by the Louisiana Legislature in 2004. There are no fewer than ve Louisiana festivals dedicated to gumbo, and at least as many cultures that have contributed to the dish: l powder from the Choctaw Indians, okra from Africa, roux from France and other inuences from Germany, Spain and beyond. And the most important fact about gumbo? It is delicious.

Gumbo is a classic Louisiana dish with many variations. In general, it is a mixture of chopped onions, shrimp,

andouille sausage, chicken, salt, garlic, celery, parsley, bell peppers, okra and that most important of ingredients: roux, an ingredient that famed chef and historian John Folse has called the heart and soul of Louisiana cuisine.

Like gumbo itself, there are as many different ways to make a roux as there are chefs who make it. In short, it is a thickener for gumbo, made with our and butter, oil or fat. You can also purchase pre-made roux from Opelousas spice and meat producer Savoies.

Serve the mixture of roux, meat and vegetables over rice, and voil: Youve made gumbo.

WE KNOW

By Mark Sanders

PHOTOS (THIS PAGE) Gumbo ingredients Liz Fabry/Flickr. (OPPOSITE PAGE) Gumbo Miles/Chris Granger.

LouisianaTravel.com 13Scan this page

SCAN THIS PAGE TO DISCOVER WHAT MAKES A GREAT GUMBO!

Download the free Layar app. See full instructions on page 6.

#OnlyLouisiana14

Now, there are all kinds of gumbo. Cajun gumbo tends to incorporate ingredients found locally, while Creole gumbo uses more rened avors. The best gumbo seasons are fall (chicken and sausage) and spring (seafood), but youre sure to nd delicious gumbo regardless of when you visit Louisiana.

With this in mind, lets go on a little adventure around the state to nd the locally produced and locally grown ingredients that make for the perfect gumbo.

Lets start down south, where well pick up Louisiana Gulf shrimp from the Seafood Shed in Golden Meadow. Along this stretch of highway youll nd dozens of other waterfront seafood outlets as well, whose shrimp make for delicious gumbo. And since youre already down that way, be sure to take a dip in the Gulf at Grand Isle State Park.

Head north to New Orleans, and well swing by the French Market for bell peppers and onions, plus some Louisiana hot sauces that will give our gumbo a little extra re. Crossing Lake Pontchartrain, well end up in the town of Amite, where Liuzza Produce Farm welcomes visitors to tour the property (via covered wagon), pick their own veggies and pet the farm animals.

Search for sausage in LaPlace, home to two of Louisianas best-known meat markets: Jacobs World Famous Andouille and Baileys World Famous Andouille. This spicy pork sausage is a favorite ingredient in Cajun-style gumbo. In October, LaPlace hosts the 42nd Annual

WE KNOW GUMBO


Andouille Festival, where you can also nd some great links.

Look for parsley, onions, garlic, and celery at Red Stick Farmers Market in Baton Rouge, plus butter for your roux.

Stop in at Tonys Seafood for Louisiana Fish Frys l powder or Red Stick Spice Company for bay leaves and locally made gumbo seasonings. Then, we will swing by Gotreaux Family Farms near Lafayette for some organic, farm-raised chicken.

Next up: rice, spice and shrimp. Iberia Parish is home to

Americas oldest operating rice mill, Conrad Rice Mills. These producers of Konriko brand rice also offer tours of their facility. Just south of New Iberia youll nd one of Louisianas most famous

exports, TABASCO hot pepper sauce (made by the McIlhenny Company, which also offers factory tours) and fresh seafood from Delcambre Seafood & Farmers Market, located near shing and camping hotspot Vermilion Bay.

Courir de Mardi Gras (Mardi Gras Run) is an old Cajun tradition that goes far beyond the parades and formal balls youll nd in the French Quarter. Early in the morning on Fat Tuesday, costumed men and women on horseback ride from house to house through towns such as Eunice, Church Point and Mamou to ceremonially beg residents for gumbo ingredients. The biggest prize for riders is a live hen for the pot, which is the source of the oft-heard courir question, Where da chickens? By rides end, the community and visitors celebrate around the communal gumbo pot and drink, dance and laugh into the late night hours.Learn more about Courir de Mardi Gras at Louisiana Travel.com/articles/ cajun-mardi-gras or by visiting ChurchPointMardiGras.com

SADDLE UP FOR GUMBO

AN INTRO TO CAJUN MARDI GRAS

Famed chef and historian

John Folse has called roux the heart and

soul of Louisiana cuisine.

PHOTOS (CLOCKWISE FROM OPPOSITE PAGE) Seafood gumbo with French bread Joyce Bracey; Trem Creole Gumbo Festival Chris Musil; Gumbo at Galatoires Restaurant Miles/Chris Granger. (SIDEBAR) Church Point Courir de Mardi Gras David Simpson; Chicken gumbo jeffreyw/Flickr.

#OnlyLouisiana16

HUNGRY YET?Louisiana Gumbo Festival ChackbaySample some of the best gumbo that Louisiana has to offer while dancing to the sounds of swamp pop, zydeco and rock at this festival. LAGumboFest.com

World Championship Gumbo Cookoff New IberiaWatch and be amazed as nearly 100 teams of gumbo pros cook up their best pots (from scratch) at this annual competition. IberiaChamber.org/ gumbo-cookoff

Trem Creole Gumbo Festival New Orleans Enjoy jazz and brass bands at this New Orleans festival that takes place in one of the citys most historic neighborhoods. JazzAndHeritage.org/treme-gumbo

Herby-Ks Restaurant ShreveportTaste a north Louisiana take on gumbo at this local institution, which has been in the family since 1936. HerbyKs.net

Driving into the prairie of central Louisiana, well stop for smoked meats and peppers at Leesvilles Third Street Market. North of Leesville is Winnfield, where youll find celery and tomatoes by the crate at the Winn Farmers Market, and Coushatta, home to Ed Lester Farms and Andersons Produce & Plant.

Wrapping up our little intrastate jaunt, lets stop by Haughton. Situated halfway between Minden and Shreveport, this town is home to the Haughton Farmers Market and Heirloom Farms, where youll find some fine Louisiana-grown okra.

Now that youve picked up your groceries, cook up some great Louisiana gumbo, kick back and relax. Youve earned it. Q

METHOD OF PREPARATION:In a large soup pot, combine the shrimp stock and diced tomatoes. Bring to a simmer over medium heat.

,QDKHDY\VDXFHSDQPDNHWKHURX[E\UVWKHDWLQJEDFRQGULSSLQJVRUYHJHWDEOHRLORYHUPHGLXPUH$GGWKHRXUDQGcook, stirring continuously, until the roux reaches the color of chocolate. Be careful not to let it scorch. (This will take anywhere from 30 to 45 minutes). Add the celery, onions and green peppers and cook for about 10 minutes, stirring frequently, until softened. Stir in the garlic, thyme and bay leaf. Carefully add the roux to the soup potit tends to spit and pop when it hits the liquidand cook for 10 minutes over medium heat, stirring occasionally.

Stir in the crab pieces, okra, green onion and parsley and bring to a boil. Skim off any impurities if necessary, and then reduce the heat to a simmer. Cover the pot.

After 45 minutes, stir in the pepper, cayenne and shrimp. Taste before adding salt (the salt in the stock and tomatoes may EHVXIFLHQW

Cook gently, covered, for about 20 minutes. Taste and adjust VHDVRQLQJVLIQHFHVVDU\EHIRUHVHUYLQJRYHUXII\FRRNHGULFH

Arnauds, located at 813 Bienville St. in the French Quarter, is one of New Orleans best-known Creole restaurants. Find more recipes or reserve a table by visiting Arnauds.com.

INGREDIENTS: 2 quarts shrimp or VKVWRFN

4 tomatoes, diced (or use a 16 ounce can, drained)

4 tablespoons bacon drippings or vegetable oil

4 tablespoons DOOSXUSRVHRXU

FXSVQHO\chopped celery

FXSVQHO\ chopped onion (about 1 large onion)

FXSVQHO\FKRSSHGstemmed and seeded green pepper (about 3 peppers)

2 small cloves of garlic, very QHO\FKRSSHG

1 teaspoons dried thyme

2 bay leaves

5 crabs, cleaned and quartered

10 ounces package frozen cut okra

FXSQHO\FKRSSHGgreen onion

FXSQHO\ chopped parsley

1 teaspoon freshly ground black pepper, or to taste

teaspoon cayenne pepper

2 pounds shrimp (4050 count), shells peeled

Cooked rice for serving

$51$8'65(67$85$17SEAFOOD GUMBO RECIPE

Find more ideas for culinary road trips by visiting LouisianaCulinaryTrails.com.

WE KNOW GUMBO


If only I could get good Louisiana andouille in Costa Rica (for gumbo). I grow the okra but just cant find a way to smuggle in the sausage! Dee Osborn

#OnlyLouisiana18

Known throughout the world, Louisiana cuisine stirs together its cultural diversity into a gumbo of mouthwatering fares. Many Louisiana staples trace their origins back to African, American Indian, Italian, Sicilian, German, Laotian, Vietnamese, Spanish and French inuences. Discover the roots of our spices and avors in museums, historical sites and destinations throughout the state.

Begin your journey at the Southern Food and Beverage Museum in New Orleans (also known as SoFAB), newly reopened in late 2014. Here you can embark on a culinary tour of the Gallery of the South: States of Taste and La Galerie

dAbsinthe. Then detour over to SoFABs Museum of the American Cocktail, where you can build your knowledge of the evolution of alcohol.

Louisianas signature Creole cuisine comes from a blend of French, Spanish, Caribbean and African inuences. African cooks used their native ingredients, such as okra, black-eyed peas and beans to transform the face of Louisiana cooking. In the heart of Plantation Country, learn more about Africans inuences on Louisiana cooking at the River Road African American Museum in Donaldsonville.

Acadians exiled from Nova Scotia later became Louisianas Cajuns. Harvesting from the

land and swamps, they adapted rustic French cooking using indigenous ingredients. Main dishes were often cooked in cast iron pots and served over white rice, while the world fell in love with their boudin, bread pudding and blackened redsh. Their rich culture, as well as that of American Indians and Creoles, is preserved in the Lafayette Parish Bayou Vermilion District. Tour the living history museum at Vermilionville and get a taste of Acadianas heritage at La Cuisine de Maman.

Settled in the 1880s by Sicilian families drawn to the areas strawberry crops, Independence is still home to many Italian descendants. Experience Louisianas own Little Italy at the Independence Sicilian

Discover why Louisiana food is a true melting pot of cultures from around the world while exploring the museums and festivals that celebrate it. By Kristy Christiansen


Heritage Festival, held in March. Aside from the spaghetti cook-off, vendors sell their Louisiana take on Italian delights such as lasagna, muffulettas and spumoni.

The rst German immigrants arriving in the early 1720s were productive farmers, growing abundant gardens that fed New Orleans residents with vegetables, herbs and other food crops. They came with the knowledge of sausage making and were known for their fruit wines, beer and Christmas cookies. Visit the Germantown Colony Museum during the Minden Fasching Karneval & Parade in November to experience the best of German food and beer, as well as the Roberts Cove Germanfest held in Rayne every October.

Zwolle, originally an Indian village occupied by the Spanish province of Texas, celebrates its Spanish and American Indian heritage in the annual Zwolle Tamale Fiesta. Held the second full weekend in October, the festival features the areas delectable tamales. Be sure to grab one of The Original

Zwolle Tamales, a savory blend of ground corn, pork and spices hand-wrapped in a cornhusk.

St. Bernard Parishs Los Isleos, a community made up of Canary Islanders whose ancestors immigrated to Louisiana in the 18th century, can be found harvesting sugar cane, or using their shing and hunting skills to supply New Orleans with shrimp, sh, crabs and wild game. Taste some of their specialties and tour early homes at the Los Isleos Heritage and Cultural Society Museums annual Fiesta, held in March.

Some of the more recent avors added to Louisianas culinary menagerie come from the hundreds of Southeast Asian refugees who settled in Coteau in the 1980s. Every Easter weekend, locals and visitors alike head to Grand Coteau to celebrate the Laotian New Year at the Buddhist Temple in Lanexang Village. This years event takes place in April and includes dishes such as papaya salad with small crabs, ground sh and noodle soup with meatballs. Q

Louisianas Lebanese population has added spice to the states rich culinary heritage for more than a century. Starting with an inux of immigrants in the late 1800s, Lebanese farmers, grocers and merchants have spread throughout the state, bringing their cooking skills with them and passing the expertise on to younger generations. Its always been a matter of cultural preservation, Jay Campbell, president of Associated Grocers in Baton Rouge, said. All four of my grandparents were Lebanese, and so thats the kind of food I ate growing up. Lebanese cuisine is a combination of Mediterranean and Middle Eastern inuences, heavy on olive oil, garlic, pickled vegetables and skewered meats. Lamb gures prominently in Lebanese cooking, though in Louisiana markets and restaurants, youll likely nd it replaced with beef. Campbell names kibbeh and stuffed grape leaves as typical dishes that originated in the Lebanese heartland and are now featured in restaurants throughout Louisiana. Try Serops Caf, Albasha Greek & Lebanese Restaurant and Arzis in Baton Rouge. In Lake Charles, try Mazens Mediterranean Foods or Zeus Caf.

A TASTE OF THE MIDDLE EAST

EXOTIC MEDITERRANEAN FLAVORS ENRICH LOUISIANA CUISINE AND CULTUREBy Mark Sanders

PHOTOS (CLOCKWISE FROM TOP) Southern Food and Beverage Museum SoFAB; Spaghetti eating contest Independence Sicilian Heritage Festival; Zwolle Tamale Fiesta Zwolle Tamale Fiesta; Dancing Los Isleos Fiesta. (SIDEBAR) Traditional Lebanese dishes iStockPhoto.

#OnlyLouisiana20

Hungry to learn about our states wonderful cuisine? Then earn your stripes at a Louisiana cooking class.By Deborah Burst

After taste-testing your way throughout the Bayou State, put on an apron and learn from the masters. A great place to start is Linda Franzos Passionate Platter in Olde Towne Slidell.

Franzo, a Master Gardener and member of the Herb Society of America, welcomes eager students to her old-fashioned cottage. The scene is idyllican oak tree stretches its branches over herb gardens, while butteries ittered between edible owersa tting scene for a cooking studio.

Inside, Franzo begins the class against a wall of windows in an extended dining room lled with natural light. The aroma of boiling shrimp breezes

through the room while a group of ladies listen intently as Franzo introduces the class menu: shrimp remoulade, Creole caponata, summer garden pasta, watermelon salad and g puff pastry tart.

In my version of remoulade sauce I love to mix in some tarragon and basil with the parsley, Franzo said. It gives it a little twist, a fresh, lighter avor with a little less mustard.

During the summer months, southeast Louisiana is known for its gs and watermelons, and Franzo enjoys combining these sweet ingredients with more savory fare. The melon joins paper-thin red onions and feta cheese. A sheet of puff pastry is topped with a combination of yogurt and cream cheese, with a

bed of sliced gs and rosemary on top.

The class shares tips on growing herbs and cultivating compost piles. Many ask for suggestions on the refreshments, including water with herbs, lemonade with elderower, and peach sangria.

We have far more local ingredients now than ever before. Louisianas sustainable gardening movement has exploded ...


At her home on the banks of Bayou Lacombe, Franzo has sculpted a farm-to-table dining operation inside a clear Plexiglas greenhouse. Open the door to a garden stocked with herbs and vegetables, and just steps away are fresh eggs from the chicken coop.

The Passionate Platter offers several workshop options: lunch or evening dining in the greenhouse with hands-on classes and cooking demonstrations, and specialty classes that include herbal cooking and some of Louisianas favorite soups such as gumbo zherbes, okra/tomato and creamed oyster with herbal toast.

We have far more local ingredients now than ever before. Louisianas sustainable gardening movement has exploded, Franzo said. There are lots of new avors and we are adding them to our typical avors such as chili peppers, tomatoes and grits.

Depending on the season, visitors can enjoy eating boiled crabs or crawsh overlooking the bayou and learn how to host a world-famous seafood boil.

Inside, participants can sit around the spacious granite-top island in front of Franzos prized beehive wood-burning stove, and learn how to bake pizza, grill meat, bake atbread and create another Louisiana treasurebarbecued shrimp.

Its a gift that keeps on giving. From garden parties to backyard tailgating, add a dash of joie de vivre and spice up your kitchen menu with one of our homegrown cooking classes. Q

- Langlois Culinary Crossroads in New Orleans offers cooking demonstrations, hands-on instruction and tours.- Cane River Kitchenware in

Natchitoches offers classes for children and adults and covers everything, including dinners, desserts and drinks.- Tummy Yummy Creations in West

Monroe offers dessert-centric cooking classes for both adults and children.- Louisiana Culinary Institute in Baton

Rouge offers a long list of leisure classes, including those focused on Cajun, Italian and French cuisines.- Jeanette Mladenkas Yall Come to the Table

in Shreveport offers Southern-style cooking classes lasting from one night to six weeks.

SPICE UP YOUR VISIT WITH ONE OF THESE CULINARY WORKSHOPS

PHOTOS (OPPOSITE PAGE) Linda Franzo presenting a dish created at Passionate Platter. (THIS PAGE) Linda Franzo working in the greenhouse; preparing a fig dish. All images Deborah Burst. (SIDEBAR) Hands-on cooking class Langlois Culinary Crossroads.

There are even more cooking classes in Louisiana. Learn your culinary lessons by visiting LouisianaTravel.com/articles/louisianas-cooking-schools

#OnlyLouisiana22

CATCH YO

UR SUPPER

ByAnne Berryrr

and will get you hooked with these angling

opportu

nities

.to reel in your dinner, Louisiana is Sports

mans P

aradis

e

From shing rodeos to the best

places


As the owner of Gotta Go Charters in Lake Charles, Captain Sammie Faulk, known as Captn Sammie, is one of more than 100 licensed shing guides in Louisiana helping enthusiasts score a bite of redsh, speckled trout, ounder, mackerel and bluesh on the states waterways and in the Gulf.

Guides provide more than a powerboat. They show beginnershow to set a hook and tie knots in shing lines, while sharing hard-won secrets with more experienced anglers.

And when waterways and sh migrations evolve, you can count on expert guides such as Captn Sammie to master them.

A shing day beginsFor Captn Sammie, an outing really begins the night before, when he checks the weather forecast. He hopes for clear skies and a light breeze, and plans to meet his customers at safe light, or just before sunrise.

Even if a thunderstorm is forecast, he might invite his customers to hang loose and sit with me until the weather breaks. Like many guides, hell supply a rod and reel, snacks, cold drinks and ice to pack the catch.

PHOTOS (FROM TOP) Charter boat shing; Grosse Savanne Lodge Grosse Savanne Lodge; Charter boat in the Gulf of Mexico. (OPPOSITE PAGE) Fishing illustration iStockphoto/Theresa Tibbetts.

#OnlyLouisiana24

CATCH YOUR SUPPER


Friendly competitionGot the competitive spirit? Then talk to your captain. Many guides youll nd in Louisiana have long competed in shing rodeos, and are pros when it comes to knowing where the sh are biting.

Most shing tournaments take place in the summer. Grand Isles Ride the Bull, billed as the worlds largest extreme kayak shing rodeo, awards prizes ranging from cash to kayaks.

The Fourth of July Fishing Rodeo at Cypremort Point

features a fais do-do (Cajun dance party) in its pavilion; Houmas Hercules Festival on the Bayou and Fishing Rodeo pays out cash prizes for winning anglers; and the Faux Pas Lodge Rodeo in Venice supports causes such as the Recreational Fisheries Research Institute and Wish to Fish.

Find more shing rodeos at LouisianaTravel.com/articles/louisiana-shing-rodeos.

Seafood seasonsOne trick to becoming an expert sherman is to use live shrimp as bait. Whole brown shrimp are perfect for their smaller size, and its useful to know when theyand other seafood for both bait and catchingare in season.

Brown shrimp run April to February and white shrimp are in season April to December. Crawsh are available late winter through early summer.

Every January, the Louisiana Wildlife and Fisheries Commission sets the dates for that years hunting season. Timing for deer is divided by area and hunting method, usually running late September to February. Rabbit and squirrel season typically begins in October, while quail and duck are most plentiful in late winter. Alligator season runs for 30 days in September. There are also specic dates for youth hunts and general lottery hunts (for duck, geese and turkey). Hunters should consult the Louisiana Department of Wildlife and Fisheries (WLF.Louisiana.gov) for information on fees, necessary licenses and regulations; the Louisiana Hunting Heritage Program, which pairs newer hunters with seasoned mentors; and LouisianaSportsman.com for news, forums and classieds.

GAME PLAN

PHOTOS (CLOCKWISE FROM OPPOSITE PAGE) Fresh Louisiana blue crabs Louisiana Seafood Board; Captain Tanner Persac of TradeWinds Marina & Lodge leads a group off the coast of Louisiana; Fishing on the Creole Nature Trail MonsoursPhotography.com. (SIDEBAR) Duck hunting Lake Charles CVB.

LATE SEPTEMBER TO FEBRUARY

BEGINS IN OCTOBER

THROUGHOUT THE FALL/WINTER

SEPTEMBER

HUNTING SEASONS

CALL UP THE EXPERTS

Locating a licensed guide is easy.

Visit Fishing.LouisianaTravel.com/

saltwater for saltwater guides, or

visit Fishing.LouisianaTravel.com/

freshwater for info on freshwater shing

spots.

#OnlyLouisiana26

CATCH YOUR SUPPERFacebook.com/ LouisianaTravel

Grand Isle is my kind of place... havent been there in years... time to head there soon. Susie Richmond


Oysters are at their best during cooler weather, and food lovers can follow the Jefferson Parish Oyster Trail to nd expert oyster chefs from Grand Isle up through Kenner.

Many recreational crabbers net their blue crabs (especially plentiful May to September) along the 180-mile Creole Nature Trail that runs along the coast south of Lake Charles.

Freshwater folliesOn the Red River, Southpaw Guide Services Captain Russ McVey shows his customers how to properly handle live bass and toss them back unharmedbut not before measuring and weighing the sh.

Thats so a local taxidermist can make a berglass replica of the sh for customers to mount on the wall at home.

Mostpeople have a good conservation mindset, McVey said. But if his customer prefers to eat the days catch, McVey shares his favorite fried sh recipe.

Packing it inGuides offer a range of amenities to nish off your day of shing with a lling Louisiana seafood dinner, cleaned and vacuum-packed catch and perhaps a recipe or two to take home.

After shing one of north Louisianas freshwater hotspots, ask your captain about the best way to cook up bass or white perch, also known as sac--lait or crappie. Down south, youll learn the best way to prepare Cajun specialties such as sh boulettes and bronzed snapper. Q

PHOTOS (OPPOSITE PAGE) Fly shing at North Toledo Bend State Park. (THIS PAGE) Fresh oysters Jefferson CVB. (SIDEBAR) Outside dining Regatta LA Seafood & Steakhouse.

Read more Louisiana fish tales at LouisianaTravel.com/Fishing. There, youll find maps of prime freshwater and saltwater fishing spots, lists of charter boat outfitters and how-to resources like licensing and catch limits.

Ducks Nest II on Lake St. JohnThe lakefront pier accommodates open-air dining. Inside, the restaurant serves up seafood and steaks, and hush puppies come free. Facebook.com/ducksnestii

Tunks Cypress Inn on Kincaid Lake This lakeside lodge offers a wine list as well as its signature cream-sauced snapper, served with shellsh en papillote. TunksCypressInn.com

Regatta Restaurant on Lake ArthurFans enjoy smoked whitesh dip, tropical pork loin and a lush gateaux sirop at this lakefront chalet, which includes dockage for seaplanes. RegattaRestaurantLA.com

Middendorfs Seafood on Lake MaurepasAt 80 years old, this graceful seafood shack still sizzles with its thin-cut fried catsh. Recent renovations include a waterfront deck and a sandpit for children. MiddendorfsRestaurant.com

Tin Lizzys Landin on the Tickfaw RiverThe Tickfaw rolls on past Tin Lizzys, a dockside restaurant where Cajun and rock bands perform on the spacious outdoor deck while diners enjoy fresh seafood and burgers. Facebook.com/tinlizzyslandin

PADDLE UP TO THE PLATEAFTER AN ACTIVE DAY, HUNGRY BOATERS PULL UP TO THESE DOCKSIDE RESTAURANTS THROUGHOUT THE STATE.

#OnlyLouisiana28

FOODLOVERSCELEBRATE!


Louisiana loves a good party. No kidding: we have more than 400 festivals annually, and many are food-centric affairs celebrating everything from sugar to rice and frogs to good ol Southern-fried cracklins.

Crowley, in southwest Louisiana, hosts the International Rice Festival every October. Visitors can test their stamina in the rice-eating contest before perusing local festival vendors selling everything from touffe to jambalaya and boudin and poboys.

Just east of Crowley, Scott makes a bold claim for south Louisiana towns, calling itself the Boudin Capital of the World. The Boudin Festival, held in April, has everything from individual links to boudin ballsa battered and deep-

fried twist on the traditional Cajun-seasoned sausageand the boudin-eating contest is a great way to get your ll of the pork-and-rice combo in just ve minutes.

Cracklins are king in Port Barre, where the Cracklin Festival crowns a Cracklin King and Queen, professional and amateur chefs compete in the Cracklin Cookoff and plenty of tasty pork belly is fried up for tasting over a November weekend.

For a touch of spice with your festival experience, the St. Martinville Pepper Festival (held in September) celebrates one of Cajun cookings must-have ingredients. Plenty of Louisiana dishes, from jambalaya to crawsh touffe, showcase a balance of spice and avor. Cooking demonstrations, a pepper-eating contest and

booths selling pepper plants and cookbooks round out the event.

The Mudbug Madness Festival in Shreveport is a great way to ll up on spicy crawsh over Memorial Day weekend. A whirlwind of nonstop zydeco and incredible food, dishes available for purchase include Creole sauce piquante, Natchitoches meat pies and crawsh-stuffed pistolettes. Speaking of meat pies, Louisianas oldest city is known for the delicacy, and the best time to get a taste is during the Natchitoches Meat Pie Festival in September. The weekend is full of musical entertainment, dancing, kids activities and a meat pie-eating contest.

Louisiana dishes out some of the best fests and tastiest bites youll nd anywhere. By Erin Z. Bass

LOUISIANASMOUTHWATERINGFESTIVALS

PHOTOS (OPPOSITE PAGE, FROM TOP) Cracklin Festival Robert Vernon; Accordion makers at Festivals Acadiens et Croles Louisiana Craft Fair Robin May. (THIS PAGE, FROM LEFT) Mudbug Madness Festival Jim Noetzel; Mardi Gras in New Orleans Miles/Denise Chambers.

#OnlyLouisiana30

Cajun fare takes center stage at the Louisiana Catsh Festival in Des Allemands, held every October. Proclaimed by the Louisiana Legislature as the Catsh Capital of the Universe, Des Allemands is where youll nd some of the best boulettes in the state. Come May, Gonzales hosts the Jambalaya Festival and a cooking contest that presents the dish in the worlds smallest jambalaya pot.

In Eunice, the areas crawsh industry is put on display in March at the World Championship Crawsh touffe Cook-off. Teams compete to see who can

smother the mudbugs best, and the public can also weigh in and taste for the Peoples Choice Award.

Newer on the festival scene is Lafayettes Blackpot Festival & Cookoff, an October event that combines live music with the tradition of cooking over an open re. Gravy, gumbo, cracklins, jambalaya and dessert categories ensure theres plenty for festivalgoers to taste. Bring the RV or pitch a tent on-site so you dont miss a thing.

For a sweet ending, the Ponchatoula Strawberry Festival in April celebrates the

plump, juicy berry that has become a legendary delicacy. In Bossier City, the Icing on the Cake Competition showcases cake artists from throughout the country each July. Q

Leave it to Louisiana to love its cuisine so much that its lawmakers have created a grocery lists worth of state foods. These include:

#Louisiana Seafood Festival johnlacarbiere Instagram.com/

LouisianaTravel

PHOTOS Ponchatoula Strawberry Festival. (SIDEBAR) Mayhaws - Courtesy of Billy Craft; Beignets Eric Pancer; Gumbo iStockPhoto.

MAYHAW JELLY Whats a mayhaw, you ask? Its a red, tasty berry that is a true Southern delicacy. Taste some for yourself at the Starks Mayhaw Festival, an annual celebration that crowns a Miss Mayhaw and also features talent shows, a jelly contest and live music.

THE BEIGNET How can you not love a treat that is known as Louisianas state doughnut? Beignets, those fried dough desserts covered in powdered sugar, are honored with a beignet-eating contest at the New Orleans Foodfest. The winner takes home the World Champion Beignet Eating Belt.

GUMBO Louisianas official state dish is also its most famous. The savory mixture of meat (or seafood), roux, spices and vegetables served over rice is honored in fests and restaurants throughout the state. In north Louisiana, try some at Pontchatoulas in Ruston. In central Louisiana, stop at Cajun Landing in Alexandria. If youre down south, head to Atchafalaya Caf in Morgan City.

LEGISLATIVE APPROVAL


Louisiana is a dessert lovers paradise. From pepper jellies and sweet potato pies to beignets and pralines, its treats are both as unique as its people and music. Food is already a main attraction here but you had better save room for dessert.

Start with a slice of Louisiana baked straight into a pie at Strawns Eat Shop in Shreveport, where theyve been making some of the best since 1944. In Alexandria, Atwoods Bakery beckons visitors with its pies and croissantstheyre so good that owner Mark Atwood was featured on the TLC show Ultimate Cake Off in 2010.

In Lake Charles, Annas Pies serves up more than 40 different pies and other desserts. Leas Lunchroom in Lecompte has been baking since 1928 and sells about 65,000 pies every year.

Try the local take on taffy with some treats from the Roman Candy Company in New Orleans. Theyve been selling sweets from horse-pulled carts since 1915. While in town, stop off at Southern Candymakers for a praline and grab an order of beignets at Caf Du Monde.

For a unique twist on beignets, follow your sweet tooth to the Berry Patch Caf in Hammond where they come lled with a variety of avors including strawberry, praline and cream cheese.

Why eat your Oreos plain, when you can head to Mamas Fried Chicken in Opelousas? They serve them deep-fried, guaranteeing that youll never see Oreos the same way. Poupart Bakery in Lafayette keeps lots of dentists in business with rum balls, doberge cake and cream puffs.

You can barely throw a rock in Louisiana without hitting a restaurant that serves bread pudding, but its especially delicious at Robertos River Road Restaurant in Sunshine. And if youre a fan of the television show Duck Dynasty, head up to Willies Duck Diner in West Monroe and try some of Miss Kays banana pudding.

Wherever you go in Louisiana, sweets and treats are certain to make your taste buds smile. Q

CANE RIVER PECANS Find all sorts of pecan-related items (including pecan-praline popcorn) here. CaneRiverPecan.com

STEENS CANE SYRUP Going strong since 1910, Steens sells cane syrup, molasses and gift boxes. SteenSyrup.com

ANDOUILLE FROM BIG EASY FOODS Buy a package of this Cajun pork delicacy from this Lake Charles institution. BigEasyFoods.com

TABASCO GIFT BASKET Mayonnaise, mustard, ketchup and of course hot saucesTABASCO makes them all. CountryStore. Tabasco.com

PANOLA GOURMET PEPPER SAUCE Give dinner a little kick with this sauce, made in Lake Providence from an old family recipe. PanolaPepper.com

PHOTOS (FROM TOP) Pies from Leas Lunchroom; Strawns Eat Shop Shreveport-Bossier CTB.

Treat yourself to some of Louisianas tastiest desserts at these restaurants, cafs and diners. By Craig Guillot

SATISFY YOUR SWEET TOOTH

Make your visit a true Louisiana experience with these souvenirs5 LOUISIANA PRODUCTS TO TAKE HOME

#OnlyLouisiana32

Beignets! Poboys! Jambalaya! Welcome to the Louisiana Culinary Hall of Fame, where we honor some of the states yummiest achievements.By Erin Z. Bass

Louisiana abounds with classic dishes, big-name chefs, culinary dynasties and restaurants youll want to say youve visited at least once.

Start in New Orleans at Commanders Palace, one of the citys oldest restaurants serving Creole-inspired cuisine. Established in 1880, the ne dining icon has attracted food lovers from all over the world and is renowned for its jazz brunch on weekends. Galatoires and Arnauds restaurants date to the early 1900s, and you cant go wrong with a classic Creole meal at these establishments. Order the Crabmeat Yvonne at Galatoires or the Shrimp Arnaud fromwhere else?Arnauds, located in the heart of the French Quarter.

Other New Orleans area must-haves for your culinary bucket list: beignets (French doughnuts) from Caf Du Monde, muffulettas (an Italian-style sandwich made with olive salad, mozzarella and meats) from Central Grocery and king cakes (traditional Mardi Gras cakes containing little plastic babies) from Manny Randazzo King Cakes.

PHOTOS (CLOCKWISE FROM THIS PAGE) Jambalaya Joyce Bracey; Caf brlot at Arnauds Miles/Chris Granger; Shrimp Creole Arnauds; Chefs in kitchen Commanders Palace; King Cake Joyce Bracey; The Muffy at Fertittas Delicatessen Shreveport-Bossier CTB; Beignets at Caf Du Monde; Poboy Joyce Bracey; Grilled oysters Louisiana Seafood Board.

#OnlyLouisiana34

If you hear the names Paul Prudhomme, Leah Chase, John Besh or Emeril Lagasse, pay attention. These are some of New Orleans most famous chefs. They all have restaurants in the city, such as K-Pauls, Dooky Chases, Borgne and Emerils. If any of these chefs or restaurants look familiar, it might be because youve seen them on The Food Network or Bravos Top Chef.

New Orleans isnt the only Louisiana town with culinary bragging rights. Just sample the fried shrimp poboy from Olde Tyme Grocery or the crawsh touffe from

The Original Dons Seafood & Steakhouse in Lafayette. For boudin (ground pork and rice stuffed in a sausage casing), just pull up to any roadside gas station in Acadiana and ask for a link. Visit the Southwest Louisiana Boudin Trails website for more info (VisitLakeCharles.org/BoudinTrail).

The McIlhenny culinary dynasty reigns in Cajun Country and is synonymous with TABASCO, the legendary pepper sauce dating to the 1860s. Taste seven different varieties, along with TABASCO ice cream and

THE ALCIATORE FAMILYS GRANDE DAME REFLECTS ON SIX GENERATIONS OF CULINARY EXCELLENCE By Mark Sanders

ANTOINES CELEBRATES 175 YEARS

CULINARY HALL OF FAME

Heres the scoop on New Orleans Creole restaurant Antoines. Founded in 1840, it has remained in the Alciatore family for nearly two centuries, making it the oldest continuously operated family-run restaurant in the United States.

Its fourth-generation owner and self-appointed Grande Dame Yvonne Alciatore couldnt be happier.

Im thrilled to death, Alciatore said. This is all very exciting.

Antoines is classic New Orleans, serving up French Creole dishes such as escargots la bourguignonne, ecrevisses cardinal and the decadent caf brulot diabolique, a hot spiced coffee drink ambd at the table with brandy. This year the restaurant celebrates its 175th anniversary with a reprint of the 1947 murder mystery novel Dinner at Antoines, as well as a new book that tells the history of the restaurant alongside some of its famous recipes.

One recipe readers will not nd in the book, however, is Antoines most famous creation, Oysters Rockefeller. Did you know weve had people go so far as to take Oysters Rockefeller from here in a bag, and have scientists analyze them for the ingredients? Alciatore asked, laughing. They cant gure it out! They never know the right portions. And Ill tell you, frankly its a very difficult process to make them.

Asked what she thinks of being in business for so long, Alciatore offered this perspective:

When you say 1840, it just kind of rolls off the tongue. But when you consider what has happened since thenit opened 21 years before the Civil War!you just have to think, wow.


TABASCO-avored Coca-Cola at their Avery Island headquarters. For some extra avoring, keep an eye out for Slap Ya Mama and Tony Chacheres Cajun seasonings on tables and in stores throughout the region.

PHOTOS (CLOCKWISE FROM OPPOSITE PAGE) Chef Emeril Lagasse Sara Bradley Essex; TABASCO bottles TABASCO; Girl with boudin Lake Charles CVB. (BELOW) Rex Room and Oysters Rockefeller at Antoines Restaurant Antoines Restaurant.

#OnlyLouisiana36

The Baton Rouge area is responsible for producing Community Coffee, Louisiana Fish Fry, Zapps potato chips, the states largest seafood market (Tonys Seafood) and Louisiana legend Chef John Folse, the author of The Encyclopedia of Cajun & Creole Cuisine. For a taste of authentic Cajun and Creole cooking, The Grapevine Caf in Donaldsonville serves breakfast, lunch and dinner with a side of local contemporary art.

Try the turtle soup from Ma Mamas Kitchen in New Roads, and cochon de laita slow-roasted suckling pigat the annual Cochon de Lait Festival in Mansura.

Bite on some fried alligator or bacon-wrapped shrimp during tailgating for a football game at Louisiana State University. Tailgating is a huge part of college football tradition thats elevated to an art form at LSU. In the hours leading up to the big game, fans pitch their tents, park their RVs and fire up their grills and smokers in what can only be described as a huge sports-themed party under the oak, cypress and magnolia trees throughout the campus.

Travel to north Louisiana for more delicacies such as jambalaya from Merci Beaucoup Restaurant in Natchitoches, the original Muffy at Fertittas Delicatessen in Shreveport or a plate lunch from Cotton, a Monroe restaurant on its way to joining the ranks of some of the Souths best.

Want to learn more about the history of Louisiana cuisine and the people responsible for making the state a culinary destination? Visit the Southern Food & Beverage Museum in New Orleans to view exhibits on the food and foodways of Louisiana. Find out more at SouthernFood.org. Q

SCAN THIS PAGE WITH YOUR MOBILE DEVICE TO SEE MORE ICONIC LOUISIANA FOOD IMAGES.

Download the free Layar app. See full instructions on page 6. Scan this page

PHOTOS Louisiana State University tailgaiting and marching band David Gallant.

Visit LouisianaCulinaryTrails.com to read more about the states unmistakable flavors and to watch one of the new videos in the Taste-umentary series.

LOUISIANAS PARKS, HISTORIC SITES AND PUBLIC GARDENS OFFER MANY SCENIC WAYS TO EAT YOUR SUPPER. By Anne Berry

MEALS WITH A VIEWNOTTOWAY PLANTATION, WHITE CASTLETour the grounds or stay the night at this magnicent antebellum resort, and be sure to dine at the Mansion Restaurant, which offers spectacular garden views. Special bounty menus highlight whats in season. Nottoway.com

FROGMORE PLANTATION, FROGMORETake a guided tour of historical and modern cotton gin operations, pick your own cotton (peak harvest is September to October) and enjoy your own sack lunch in view of the elds. FrogmorePlantation.com

GRAND ISLE STATE PARK, GRAND ISLEA beach, campsite and nature trail (ideal for birdwatching) make up this pristine state park that also rents out canoes, paddle boats and surf bikes. A public shing bridge is the place to cast for sh and to go crabbing. LaStateParks.com

RIP VAN WINKLE GARDENS, NEW IBERIAThese lavish gardens include a Victorian-era mansion and Caf Jefferson, which faces Lake Peigneur and is shaded by a dozen ancient oak trees. RipVanWinkleGardens.com

OAKLEY PLANTATION, ST. FRANCISVILLEIn the original kitchen building, visitors often nd head cook Kari House making 19th-century fare (asparagus ragout, citron pudding) over an open hearth. LaStateParks.com

THE BOOKER-LEWIS BOUTIQUE HOTEL & RESTAURANT, LEESVILLEEnjoy the views from the wrap-around veranda of this Queen Anne Colonial Revival bed-and-breakfast and restaurant, located in the Leesville Historic District. Also on site is John Becks Pub, where dinner, drinks and live music are served up on the patio. Booker-LewisHouse.com


Love dining on the patio at Court of Two Sisters. Ann Keller Watson

Nottoway Plantation


#OnlyLouisiana38

The slow food movement is alive and well in Louisianaand has been since long before it became trendy nationwide. Savor the freshest sh and veggies at these mar-kets while meeting the men and women who made your dinner. By Mark Sanders

FRESH FROM


Chris Pinto is convinced that he lives among some of Louisianas most committed farmers. As the mastermind behind the Covington pick-your-own blueberry farm known as Blue Harvest Farms, he should know.

Covington produce farmers are a group that actually puts their money where their mouth is, Pinto said.

As evidence, he points to his friends at the Covington Farmers Market. There, visitors can nd producers who will tell you stories about the fruits and vegetables they sellwhere their produce came from, the conditions it was grown in and why buying local isnt only good for small farmers, but much tastier as well.

Back at Blue Harvest, shoppers quickly become friends. Customers have sent Pinto recipes for blueberry martinis, wine and baked goods theyve made, and he shares them with the public on his website.

Pinto opened his farm to the public in 2008 as a pick-your-own farm, and it soon blossomed into a 10,000-visitors-per-season operation. The best part, he said, is when people show up and instantly fall in love with the farm. I open my gates to people, and I take a lot of pride in seeing them here.

Similarly, Elizabeth Cole at Inglewood Farm in Alexandria says that in the farm-to-market world, the people matter as much as the produce. The farm, located on the grounds of a cotton, corn and soybean plantation dating from 1836, hosts weekly farmers markets where visitors will nd artisans, produce vendors, farm tours and even folk and zydeco musicians performing.

For Cole, its a matter of bringing people and produce together. At Inglewood Farm and Blue Harvest Farms, and at similar family-owned operations throughout the state, thats what farmers are doing every day. Q

> AUNT SALLYS PRALINES offers tasting tours of its facility in New Orleans, where visitors can learn about the history of this Creole confection made of sugar, butter and pecans. AuntSallys.com

> At the OLD ARABI SUGAR MUSEUM, located in a 1911 courthouse, visitors learn the centuries-old story of sugar production in Louisiana. VisitStBernard.com

> CAJUN FOOD TOURS offers bus tours of Lafayette, a city that Southern Living has dubbed the Tastiest Town in the South. CajunFoodTours.com

> LEJEUNES BAKERY is a family business in Jeanerette that has been producing French loaves and famous ginger cakes since 1884. LeJeunesBakery.com

> TARGIL SEASONING & BUTCHER SUPPLIES in Opelousas invites visitors to stop by and make their own blends of Cajun seasonings, choosing from the more than two dozen individual spices they have available. Targil.com

> The CEST SI BON FOOD TOUR, offered by Baton Rouge Food Tours, is a two- or three-hour eating and walking tour around downtown, stopping by Baton Rouges favorite dining and historical sites. BatonRougeFoodTours.com

HAVE A HUNGER FOR KNOWLEDGE?LEARN ABOUT THE FOODS THAT GIVE

LOUISIANA ITS CULTURAL FLAVORS ON

ONE OF THESE CULINARY TOURS.

Want to know more about Louisianas farm-to-table scene? Read more by visiting BlueHarvestFarms.com, InglewoodFarm.com and LouisianaTravel.com/articles/shop-louisiana-farmers-markets.

PHOTOS (OPPOSITE PAGE FROM TOP) Blueberries at Blue Harvest Farms, girl holding freshly picked berries at Blue Harvest Farm - Courtesy of LouisianaNorthshore.com; Fresh produce at a farmers market Inglewood Farm; (THIS PAGE) Fall crops at Inglewood Farm Inglewood Farm. (SIDEBAR) Pralines tasting Aunt Sallys Pralines.

#OnlyLouisiana40

If ever you want to witness Louisianians joie de vivre, score an invitation to a crawsh boil or wander into one of countless seafood markets or restaurants throughout the state that serve the peel-and-eat crustacean. Watch us swarm around newspaper-covered tables piled belly-high with boiled crawsh. Standing elbow-to-elbow, we talk family, football and anything that gets a laugh, and we stand until nothing is left but ripped-apart shells, sodden newspaper and the distinct tingle of spices on our hands and lips.

No single food is more closely linked to Louisiana than crawsh. More than 110 million pounds of farmed and wild crawsh are harvested annually; locals consume about 70 percent of the crawsh harvested in the state. And we eat it every way imaginable: boiled, fried and in bisques, savory pies, touffes and more.

Boiled is the best way to eat them if youre visiting Louisiana during crawsh seasonlate winter through early summer. Throughout New Orleans, locals head to favorite seafood spots such as Deanies Seafood for trays of hot boiled crawsh. Along the Great River Road in Plantation Country, stop by B & C Seafood Market and Cajun Restaurant in Vacherie for a crawsh x.

Come seeor better yet, tastewhy crawsh are among Louisianas most beloved culinary exports. By Colleen Rush

CRAWFISH CRAVINGS


In Cajun Country, youll nd some of the best boiled crawsh in out-of-the-way places such as Cajun Claws in Abbeville, a seasonal crawsh shack that hand-selects the biggest and best crawsh plucked from the restaurants own elds. In Houma, a town whose name is derived from the Houma Indian word for red crawsh, Big Als Seafood and the Crawsh House are hot spots for boiled crawsh.

Locals in Lafayette swear by the crawsh at John Es Sports Bar & Restaurant and Dwights Restaurant, a lunchtime spot that opens for dinner only during crawsh season.

And if your travels take you to back roads and byways farther north, youll nd plenty of tails to pinch at Hot Tails Restaurant in New Roads, Bernard Cajun Sea-Fry Restaurant in Cottonport, Rockys Tails and Shells in Bunkie and Papas Crawsh House & Grill in Opelousas.

No matter when you visit Louisiana, no trip is complete without sampling classic crawsh dishes such as touffe (smothered crawsh served over rice) or bisque, a thick, rich soup served with seafood-stuffed crawsh heads. Leave plenty of room for the

wildly creative dishes youll see on menus, such as the Tilapia Tchoupitoulas at Prejeans in Lafayette. Cheesy crawsh bread and creamy Crawsh Monica pasta are perennial favorites at the New Orleans Jazz & Heritage Festival (April/May).

We love any excuse to eat, dance and pass a good time in Louisiana, and youll nd all in abundance at the crawsh festivals happening throughout the state. Fill up on Cajun and zydeco music and crawsh served every which way at the Lake Charles Original DownTown Crawsh Festival (April), the Breaux Bridge Crawsh Festival (May) and at the Mudbug Madness festival in Shreveport (May). Q

Interested in seeing crawfish up close? The Jeff Davis Tourist Commission arranges tours of local crawfish farms. To find out more, visit JeffDavis.org.

SCAN THIS PAGE TO WATCH A VIDEO AND LEARN HOW TO EAT CRAWFISH LIKE A LOCAL.


PHOTOS (FROM OPPOSITE PAGE) Mudbug Madness Shreveport-Bossier CTB; Eating crawsh at Cajun Claws Chris Reid.

> Crawsh are in season late winter through early summer.> Order crawsh by the pound at restaurants or take-out

seafood markets (theyre often available live or boiled).> Order two to three pounds per person (four to ve pounds if youre Cajun!)> How do you actually eat crawsh? Simple: twist and pull the tail

from the head. Peel the rst few rings off the tail. Squeeze the end of the tail and pull the meat from the shell. Suck the head (for extra avor) and shout aiiieeeee!

Find more info on Louisiana crawsh by visiting LouisianaTravel.com/culinary/articles/5-ways-enjoy-crawsh

EAT CRAWFISH LIKE A LOUISIANIAN

#OnlyLouisiana42

In the tiny Cajun prairie town of Arnaudville, the Knott brothers are busily concocting their Bayou Teche bires. Theirs is one of several craft breweries popping up throughout the state. Beneting from locally grown sugar cane and grapes, distilleries and vineyards are surging onto the scene as wellturning common libations into uniquely Louisiana creations.

We design our beer with two things in mindwhat kind of Cajun and Creole foods pair with this beer and the question: What part of our culture and heritage do we want to tell a story about with this beer? Bayou Teche Brewing president Karlos Knott said.

Take the LA 31 Boucane variety, crafted with cherry wood-smoked wheat, a nod to the Cajun and Creole tradition of using wild cherry trees for cherry bounce and smoking meats. Meanwhile,

in Broussard, Parish Brewing Company touts their Canebrake beer as the worlds rst commercial beer brewed with Steens sugar cane syrup.

Tucked away north of Lake Pontchartrain stands the oldest and largest craft brewer in the Southeast. Abita Brewing Company draws from Abita Springs pristine waters to create seven agship brews, including the hugely popular Abita Amber.

In nearby Mandeville, husband and wife team Josh and Jamie Erickson transformed their home brewing passion into the small batch brewery Chafunkta Brewing Company, featuring the hop-centric Voo Ka Ray IPA and the coffee-infused Old 504.

South of the lake in Arabi, 40 Arpent Brewery boldly stepped into the craft brew arena in

2014 with their Red Bean and Rice Ale made with cooked Camellia brand red beans.

Were willing to take a risk with a culinary delight not typically found in beer, co-owner Michael Naquin said. As far as I know, were the only commercial brewery in the country that uses beans at all, and the rice in it keeps the beer light, making it really drinkable and easy.

Complex, inspired, bold and plentiful is how Great Raft Brewing describes its Shreveport-based beers.

We not only want to appeal to beer lovers, but we want to introduce new people to the world of fresh, locally crafted beer, Great Raft Brewing co-founder and vice president Lindsay Nations said. She recommends trying the Great Raft beer Reasonably Corrupt.

PHOTOS (OPPOSITE PAGE, CLOCKWISE FROM TOP) Craft beer handles Trumpet; Glasses of Great Raft Brewery Company beer; Bayou Teche Brewery; Tour at Abita Brewing Company; Canebrake beer from Parish Brewing Company; Wine and grapes Landry Vineyards.

The Pelican States breweries, wineries and distilleries are undergoing a rebirth. Get into the spirits with these true Louisiana originals. By Kristy Christiansen


WATCH A PREVIEW VIDEO ABOUT CRAFT BREWING IN LOUISIANA.Download the free Layar app and scan this page. See full instructions on page 6.

Scan this page

#OnlyLouisiana44

All of the breweries offer tastings throughout the week and some hold free tours. Join a tour, and afterward treat your taste buds to a social pub crawl, such as New Orleans Creole PubCrawl, Shreveports Unwind Pub Crawl or the Monroe Renaissance Pub Crawl. Serious brew drinkers should plan a spring trip to Baton Rouge for the Zapps International Beer Fest, featuring more than 200 foreign and local beers, ales and homebrews.

Prefer liquor to beer, did you say? Then youre in luck, as Louisianas rum origins date from the mid-1700s. Begin your education on a plantation tour, such as the working, family-owned St. Joseph Plantation. Then stop by a local distillery

for a taste test. Cajun Spirits Distillery in New Orleans and Donner-Peltier Distillers in Thibodaux use Louisiana sugar cane and rice to create high-quality rums, vodka, gin and even whiskey.

Then check out the largest privately owned rum distillery in the U.S., Louisiana Spirits in Lacassine. Drop in for a distillery tour Tuesday through Saturday and be sure to try their three award-winning rums.

I love our Silver Rum mixed with juice, the Spiced Rum mixed with ginger ale and our

Satsuma Rum. I love it cold and straight upit tastes like biting into a cold satsuma, Louisiana Spirits president Trey Litel said.

Be on the cusp of cocktail innovations at Tales of the Cocktail in New Orleans. For ve days in July, bartenders and mixologists converge for spirit seminars, competitions and, of course, lots of taste testing.

During the past 20, a new Louisiana crop has blossomedwhite and red wine grapes. Enjoy a bottle

LOUISIANA LIBATIONS

PHOTOS (THIS PAGE) Trey Litel leading a tour at Bayou Rums distillery; Bayou Rum bottles; Testing rum at Donner-Peltier Distillers. (OPPOSITE PAGE, CLOCKWISE FROM TOP) Donner-Peltier Distillers tasting room; LA 1 Whiskey from Donner-Peltier Distillers; Crawsh boil and wine Pontchartrain Vineyards; Tales of the Cocktail Jennifer Mitchell. (SIDEBAR) Sazerac Chris Granger.


of Port of New Orleans or North Coast Dah Red from Pontchartrain Vineyards in Bush while listening to regional music during their popular Jazzn the Vines concert series.

You sit adjacent to the tasting room with the vineyards behind you. It makes for a really fun evening and a family-friendly event, Ponchartrain Vineyards marketing director Bryan Dias said.

In July and August, head toward Landry Vineyards in West Monroe for a grape stomping to celebrate the harvest while sipping a glass of peach muscadine or blackberry merlot.

We celebrate the gift of wine and enjoy it together as a community, owner Jeff Landry said. Louisiana hospitality is what were all about.

So what are you waiting for? Grab a glass, choose a drink and taste the beer, wine and spirits of Louisiana. Q

LEARN MORE ABOUT THE SAZERAC AND GET THE DRINK RECIPE HERE


AMERICAS FIRST COCKTAILA visit to New Orleans isnt complete without a glass of the Crescent Citys official cocktail. The Sazerac, widely believed to be Americas rst mixed drink, was invented by a New Orleans apothecary owner named Antoine Peychaud in 1838. Peychaud whipped up brandy cocktails for his friends using his own Peychauds Bitters. By 1850, the Sazerac Coffee House in Exchange Alley mixed the drink using Sazerac de Forge et Fils brandy. The cocktails ingredients changed over the years when American rye whiskey replaced the French brandy and bartender Leon Lamonthe added a hint of absinthe. Today, the classic Sazerac is a mixture of Sazerac 6 Year Rye Whiskey, Peychauds Bitters, sugar and Herbsaint. Take the streetcar to The Roosevelt Hotels Sazerac Bar, a ashback to the glory days of the 1930s when famed Governor and Senator Huey P. Long would spend hours chatting with locals. Here you can pull up a barstool, order a Sazerac and step back in time.

Learn more about the Sazerac and other iconic Louisiana foods and drinks at LouisianaTravel.com/articles/ louisiana-food-lovers-bucket-list

Learn more about Louisianas craft brewery trail at LouisianaBrewTrail.com.

#OnlyLouisiana46

Louisianians passion for food is matched by their love of great live music. In many spots throughout the state, the two are served together. By Craig Guillot

In Louisiana, food and music go together like bread and butter. Both are a result of the states unique cultural melting pot of Spanish, African, French and Caribbean inuences. Whether youre visiting the blues bars in Shreveport, the dancehalls of Cajun Country or the jazz clubs of New Orleans, the rhythmic sounds of Louisiana blend seamlessly with the aroma of beignets, gumbo and jambalaya.

Visitors can hear, smell and taste the soul of Louisiana. In New Orleans, jazz trumpeter Kermit Ruffins cooks for guests at some of his shows. Zydeco

king Beau Jocque wrote an entire song about cornbread, and Houma blues master Tab Benoit is known to cook a great Redsh Couvillion.

Out in Cajun Country, theres a dance party called a fais do-do going on somewhere just about every weekend. According to legend, the term was coined before World War II and was used by Cajun mothers trying to help their babies fall asleep. While fais do-do was whispered into the ears of infants, its now a catchall term for any Cajun party with food and music. In New Orleans, jazz brunches feature live traditional jazz with

delicacies including crawsh touffe, Oysters Rockefeller and grits and grillades. And from the Louisiana Catsh Festival to the Bridge City Gumbo Festival, more than 100 annual events honor the states food with music and dancing.

Its still easy enough to nd unique musical and culinary concoctions every day of the year. In Lafayette, visitors have been savoring Cajun delicacies and scuffing up the dance oor at Prejeans for more than three decades. And theres always something brewing just down the highway in New Iberia.

MUSIC ON THE MENU


In the Cajun prairie town of Mamou, Freds Lounge opens its doors every Saturday morning to host a live Cajun radio show. Dancers are occasionally greeted with samples of boudin, a Cajun sausage made with rice and pork. In Eunice, visitors can feast on crawsh while listening to live music at Rockys Cajun Kitchen. At the Luna Bar & Grill in Lake Charles, you can nd live rock, zydeco and blues along with Louisiana staples such as crawsh bread and grilled redsh.

In Bossier City, visitors can enjoy white cloth ne dining with live jazz and piano at 2 Johns Steak & Seafood. In Monroe, Coney Island Riverside sits a block off the Ouachita River and features big parties with live music during the crawsh season.

At Snug Harbor in New Orleans, fried seafood and shrimp cocktails are served with traditional live jazz seven nights a week. Across the river in

Gretna, Gattusos Neighborhood Bar & Restaurant hosts live blues and rock with a crowd often spilling out into the street, especially during the Gretna Heritage Festival. Twenty miles to the east in Chalmette, Rocky and Carlos is serving up its world-famous baked macaroni and cheese with brown or red gravy.

In Houma, A-Bears Caf features dishes such as shrimp touffe and country fried steak, along with live music on Friday nights. Grab a seat at the laid-back Jolly Inn where you can enjoy homemade

jambalaya and white beans with a side of live Cajun music. Teddys Juke Joint in Zachary is known for its funkiness, with Christmas lights hanging on the building year-round. It hosts down-home local blues artists along with a menu of Louisiana favorites such as red beans and rice and pork chops.

Youd be hard pressed not to nd a great place with food and music in Louisiana. Let your taste buds two-step to the beat. Q

HEAR SAMPLES OF LOUISIANA MUSIC AND WATCH A MUSICAL TOUR VIDEODownload the free Layar app. See full instructions on page 6. Scan this page

Visitors can hear, smell and taste the soul of Louisiana.

PHOTOS (OPPOSITE PAGE) Live music and dancing at Cafe des Amis. (THIS PAGE) Freds Lounge in Mamou Megg/Flickr; Cajun music St. Landry Parish; Musicians at Snug Harbor Miles/Chris Granger.

Visit LouisianaSoundtrack.com to read (and hear) more about the states rich musical legacy.

#OnlyLouisiana48

SCAN THIS PAGE TO WATCH CHEF JOHN BESH TELL YOU ABOUT LOUISIANAS CULINARY TRAILS


DINE YOUR WAY THROUGH THESE CULINARY REGIONS FOR THE BEST LOCAL FOOD LOUISIANA HAS TO OFFER. By Mark Sanders

Facebook.com/LouisianaCulinaryTrails

Pinterest.com/CulinaryTrails

Twitter.com/LA_Culinary

YouTube.com/LouisianaCulinary

Instagram.com/LouisianaCulinaryTrails

Louisiana Culinary Trails App - Available in the App Store

New Orleans

Baton Rouge

Lafayette

Avery Island

New Iberia

Houma

St. Martinville

Opelousas

Lake Charles Jefferson Davis

Abbeville

MonroeRustonShreveport

Alexandria

Morgan City

St. Tammany

Stay connected with Louisiana Culinary Trails and share your Louisiana food adventures with us by using #TasteLouisiana.


Leave it to Louisiana to have no fewer than eight culinary regions tailor-made for food lovers. There is good reason for thisthe Bayou State has at least that many various takes on local cuisineCajun Countrys dockside sh markets; New Orleans century-old Creole ne-dining restaurants; and central and north Louisianas small-town eateries, diners, pie shops and specialty food fests.

Youll want a road map to discover all of Louisianas avorful culinary offerings. Thankfully there is one already made for youyour guide to eating your way throughout the state. Its called the Louisiana Culinary Trails.

Read on to learn about each of the regions, and be sure to visit the Culinary Trails website for recipes, restaurant recommendations and to watch our Taste-umentary video series highlighting the states uncommon avors. And dont forget to download the Culinary Trails mobile app, which youll also nd at LouisianaCulinaryTrails.com.

PHOTOS (OPPOSITE PAGE) Boiled Louisiana crab - photo courtesy of LouisianaNorthshore.com. (THIS PAGE FROM TOP) Beignets at Caf Du Monde Trumpet; The Chimes Covington - photo courtesy LouisianaNorthshore.com; blackened sh; Oysters Rockefeller Brennans; Borgne Will Crocker.

#OnlyLouisiana50

Delta DelightsThe Mississippi Delta country is the South at its best, full of hidden culinary gems. Staples including cornbread and collard greens are found throughout the region, and if youre hungry for fresh vegetables, you might just get to meet the farmer who grew them if you stop at a roadside stand. Highlights in this region include Warehouse No. 1 Restaurant in Monroe and Hot Rod Bar-B-Q in Ruston. LouisianaTravel.com/culinary/delta-delights

Red River RichesExplore northwest Louisianas hill country, one of the most diverse culinary and cultural regions of the state. You might nd yourself eating a freshwater catsh poboy at markets near Toledo Bend Lake and Shreveport, or maybe taking a bite of Gulf-fresh snapper at Spirits Food & Friends in downtown Alexandria, or even the Chinese-meets-Cajun specialty known as the crawsh egg roll at Kims Seafood in Bossier City. LouisianaTravel.com/culinary/red-river-riches

Seafood SensationSouthwest Louisiana features sandy Gulf of Mexico beaches that beckon crab shermen and sea-foodies alike. Head to Steamboat Bills in Lake Charles for shrimp poboys, or to Luna Bar & Grill in Lake Charles for their out-of-this-world Galactic Crab Dip. Dupuys Oyster Shop in Abbeville and Mikes Seafood and Steakhouse in Jennings are the kind of places that give the Seafood Sensation trail its name. Then hit the road to catch the sights along the Creole Nature Trail, stopping along the way at roadside


I so wish we could go again now. We were in Lafayette last year and loved it all so much. Jackie Myers Thompson

stores (such as Browns Food Center in Hackberry) that offer fresh-off-the-boat shrimp. LouisianaTravel.com/culinary/seafood-sensation

Bayou BountyFind big avors such as spicy crawsh and renowned pepper sauce here in the heart of Cajun Country. A stop at outdoor restaurant Johnsons Boucanire in Lafayette is

a must for seekers of home-smoked boudin. Other Bayou Bounty favorites include Rita Maes Kitchen in Morgan City, Big Als Seafood Restaurant and The Patio in Houma, and Caf des Amis in Breaux Bridge. The Little River Inn in New Iberia offers a world-class variety of crawsh dishes. LouisianaTravel.com/culinary/bayou-bounty

RED RIVER GRILL At Red River Grill in downtown Marksville, youll nd no fewer than seven oyster appetizers, plus dinner options that are mouth-wateringly spectacular.

MOODYS RESTAURANT This beloved local soul food restaurant in Minden is lled with Southern charm. The chicken fried steak and pork chops are must-tries, and get yourself a side of cornbread while youre at it.

MASONS GRILL A Baton Rouge favorite, Masons Grill is beloved by Southern food enthusiasts and bloody mary connoisseurs.

THE LITTLE BIG CUP Located in the largely Cajun French-speaking community of Arnaudville, The Little BIG Cup is a quaint treasure that beckons locals and visitors alike. The coffee and beignets are perfect for breakfastor any time of day!

LEES DRIVE IN Lees is a Northshore institution that has been in business for more than a generation. Beloved dishes such as the catsh poboy are on the menu at this Hammond diner.

THE MUSTARD SEED If you are in Leesville, you simply must stop at The Mustard Seed and try the chicken-fried steak and fried pickles, unique Southern dishes that are sure to please any palate.

PHOTOS (CLOCKWISE FROM OPPOSITE PAGE) Oysters Rockefeller Dupuys Oyster Shop; Festivals Acadiens et Croles Philip Gould; Oyster poboy Shreveport-Bossier CTB; Crawsh pistolettes at Caf Des Amis Chris Granger; Barbecue plate Hot Rod Bar-B-Q; Warehouse No. 1 Warehouse No. 1. (SIDEBAR) Hamburger and fries at Red River Grill Red River Grill.

Feeling adventurous? Here are some great off-the-beaten-path diners and restaurants that are worth the side trip.


TAKE A TASTY DETOUR

#OnlyLouisiana52

Capital CravingsBaton Rouges metropolitan charm is evident in its huge variety of restaurants and in its hands-on cooking experiences. Downtown you will nd sophisticated fare at Stroubes, Tsunami, Restaurant IPO and The Little Village. Magnolia Mound Plantation gives both tours and 19th-century open-hearth kitchen cooking demonstrations, and the Louisiana Culinary Institute offers workshops covering more contemporary cuisine. LouisianaTravel.com/culinary/capital-cravings

Prairie Home CookingThis is where the bayous blend with central Louisianas lush pine forests, and the Prairie Home Cooking trail offers the best of both Southern staples and Cajun delicacies. Billys and Rays Boudin is a culinary ambassador for Acadiana, producing mouth-watering boudin and crispy cracklins. Get your x of soul food at Soileaus Dinner Club in Opelousas and at Jimbos in Eunice, where youll nd their famous mac-n-chz wedges. LouisianaTravel.com/culinary/prairie- home-cooking

Northshore SamplerLouisianas Northshore is a mix of urban sophistication and rural charm that brings the farm to the table. In a single day, you can feast on breakfast at Lizs Where Yat Diner, sh for your own meal on Cane Bayou and taste local wine at Pontchartrain Vineyards. Be sure to tour the Abita Brewery and once youve worked up an appetite, sample some of the cosmopolitan cuisine at Del Porto in Covingtons historic downtown. LouisianaTravel.com/culinary/ northshore-sampler


Louisiana is the food capital of the country. I love that state! Kimberly Bryan Melton

TAKE A TASTY DETOUR

Creole CrescentNew Orleans imprint on the worlds food scene is undeniable. This is the land of Creole cuisine both old (Arnauds) and new (Tableau), and is where fabled cocktails such as the Sazerac were born. West of town, the Jefferson Parish Oyster Trail beckons culinary adventurers and

seafood lovers. You can dine your way down La. Hwy. 23, home to waterfront restaurants such as Alice & Woodys and Black Velvet Oyster Bar, and nish your trip through the Creole Crescent trail by watching the sun set over Barataria Bay. LouisianaTravel.com/culinary/creole-crescent Q

FIVE CONTINENTS BED & BREAKFAST This B&B, located in the heart of New Orleans Esplanade Ridge Historic District, is housed in a grand Greek Revival mansion dating to the 1880s. Visitors rave about the breakfast that features Louisiana Shrimp Benedict and crawsh hash. FiveContinentsbnb.com

OLD CENTENARY INN Small town charm takes on a totally new meaning at this quaint B&B in downtown Jackson. Traditional favorites such as biscuits and grits are made from scratch at the inn. Milbankbandb.com

MAISON DMEMOIRE BED & BREAKFAST COTTAGES At this B&B in Rayne, have a breakfast of stuffed French toast, Cajun sausage and rum-laced grapefruit delivered straight to your Creole cottage by Maison DMemoires owner, Lyn Guidry. MaisondMemoire.com

THE STOCKADE BED & BREAKFAST Enjoy views from the private balcony at this historical Baton Rouge B&B. The menu changes daily, though guests can expect to nd elegant fare such as hickory-smoked bacon and French omelets. TheStockade.com

GRAND BAYOU NOIR This stately old Houma B&B, located in an old plantation house, is surrounded by four acres of ancient oak trees and Bayou Black. Inside, youll experience the charms of Old South living at its nest. GrandBayouNoir.com

PHOTOS (CLOCKWISE FROM OPPOSITE PAGE) Tsunami Sushi patio dining Brian Biamonte; Crispy Berkshire Pork Belly & Gulf Shrimp with Creole Tomato from Del Porto Ristorante - courtesy of LouisianaNorthshore.com; Appetizer platter at Tableau Sara Essex Bradley; Chocolate Devastation at Arnauds Sara Essex Bradley; Beer taps at Abita Brewery; Freshly made cracklins Shreveport-Bossier CTB. (SIDEBAR) Eurasian Suite at Five Continents Bed & Breakfast Five Continents Bed & Breakfast.

Get the personal touch at one of these bed-and-breakfasts


TASTE OF LOUISIANA

DIG INTO THE MANY FLAVORS OF LOUISIANA. The cuisine of Louisiana provides us with reasons to celebrate, socialize and savor the many ways our state stands out above the rest. Join in the fun by exploring the culinary destinations, renowned restaurants and food products featured here. This taste of Louisiana will leave you wanting more.

Ch

ris G

rang

er

Chris

Gra

nger

Oc

eana

Gril

l

Chris

Gra

nger

#OnlyLouisiana54

Tasty Tip:

While the Lafayette food scene is rooted in tradition, its chefs put an inventive spin on time- honored recipes, using local ingredients. With the recent addition of the Market at the Horse Farm, visitors can nd homegrown meats, produce and more, and then try their hand at making some of the areas staple dishes like gumbo, jambalaya and touffe.

Lafayette has a distinct culinary identity deep in the heart of Cajun Country. Steeped in culture, new generations of chefs are merging tradition with innovation. Visit EatLafayette.com for a listing of local restaurants ranging from white tablecloth to white paper napkin, all of it delicious.

One cornerstone of the areas unique cuisine is boudin. The ingredients are basic (smoked pork and rice) but the variations of how to cook boudin are endless. Drive the Boudin Trail to nd a dozen restaurants cooking it every which way you can imagineand some you cant.

For the more leisurely visitor, Cajun Food Tours serves up Cajun culture with a side of history. Leave the driving and decision-making to a local while you sit and soak in everything Lafayette has to offer.

TASTE LAFAYETTE

Lafayette Convention & Visitors Commission1400 NW Evangeline Trwy., Lafayette, LA 70501800.346.1958LafayetteTravel.com

Share your photos and memories of your Lafayette visit at Facebook.com/lafayettetravel and Twitter.com/lafayettetravel.

Special Advertising Section


In Avoyelles Parish, celebrations and French Creole

cooking are never far apart. This region is home to the Boucherie on the Bayou festival in February, the Corn Festival in June and the Cochon de Lait Festival, where the regions Creole culture is celebrated every May with a roasted suckling pig. While in Avoyelles, nd local specialties at WesMar Farms in Moreauville (open for tours), Panorama Foods and Brown Bag Gourmet in Marksville and at T Jims Grocery & Market in Cottonport. While traveling, follow the Solomon Northup Trail, which passes through sites mentioned in 12 Years a Slave.

AVOYELLES COMMISSION OF TOURISM

8592 Hwy. 1Mansura, LA 71350800.833.4195TravelAvoyelles.com

Find a list of Avoyelles Parishs best local restaurants by visiting TravelAvoyelles.com/restaurants.

IMAGE 1SIZE: 2 x 1.87 inches

Resolution: 300 dpiFormat: JPG, TIFF, or EPS

With a name like Crawsh Town USA, you know

this place takes its crustacean creations seriously. At this barn-turned-restaurant youll nd boiled, fried and grilled seafood, plus steaks, salads and pasta. The restaurant is open seven days a week year-round, but from December through June, our specialized boiling system provides the best boiled crawsh you will ever experience. And dont even think about leaving Crawsh Town USA without stopping by the gift shop and market, where youll nd boudin, cracklins, crab, alligator and other foods and souvenirs to take home.

CRAWFISH TOWN USA

2815 Grand Point Hwy.,Henderson, LA 70517337.667.6148CrawshTownUSA.com

See whats cookin at Crawsh Town USA by visiting Facebook.com/crawshtownusa.

Special Advertising Section

#OnlyLouisiana56

With more than 2,500 miles of wetlands stretching

to the Gulf of Mexico, you can bet Houma knows a thing or two about seafood. Here youll nd Cajun dance halls bursting with fun and local air, enjoy locally grown produce or catch your own dinner fresh from our waters on a charter shing trip. Our festivals are unique events celebrating everything from beer to the mythical swamp creature known as the Rougarou.

Documents

Louisiana Official Guide