Foodies Of Lafayette Podcast

Red beans and rice looks simple on the plate, but the story behind the beans is anything but. We drove to New Orleans to sit down with Vince Hayward of L.H. Hayward Company, the family business behind Camellia Beans, and we learned how a “little bean company” becomes a Louisiana institution for more than a century without ever getting careless about quality.

We talk about the Hayward Standard, the unofficial name farmers gave Camellia’s pickiness, and why that strict sorting and sourcing shows up in the pot as creamier texture, better consistency, and fewer defects to pick through. Vince also explains how modern cooking habits changed the game: pressure cookers can mute spices, convenience matters more than ever, and a strong recipe library plus smart seasoning blends can help people cook beans confidently even without someone’s grandma coaching them through it.

The conversation goes deeper than food. Vince shares what it took to keep people paid and operations moving after Hurricane Katrina when banks were closed and cash was king, plus how COVID flipped their business overnight from restaurant demand to a home cooking boom that introduced Camellia to new customers across the country. We also get into community and culture, from supporting the Krewe of Red Beans and Beanlandia to the Caribbean and Haitian influences that help explain why New Orleans has such a powerful bean tradition in the first place.

If you care about Louisiana food culture, family-owned businesses, and what “quality” really means when it’s your name on the bag, you’ll want this one. Subscribe, share this with a fellow bean loyalist, and leave a review with the dish that tastes most like home to you.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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One family gets one hour to leave their home during the Mexican Revolution, and decades later their name becomes shorthand for a whole generation’s first taste of Mexican food. We’re in El Paso, Texas, sitting down with the founding family behind Pancho’s Mexican Buffet to follow the true story from Chihuahua to the Second Ward, through loss, survival, and the kind of work ethic you can’t fake.

We talk about a grandmother feeding people during the Great Depression, and how those early lessons in service shaped a business that always feels like hospitality first. Then the momentum hits: donut delivery as a kid, cooking Mexican meals as a Merchant Marine during World War II, coming home to build a restaurant, and expanding from El Paso into Fort Worth, Dallas, Houston, and beyond. Along the way, we get into the nuts and bolts of restaurant operations, from front-of-house training to layouts, blueprints, and a design style meant to “transport you into Mexico.”

And yes, we finally dig into the legendary table flag. Why it worked, how it changed service, and why people loved it so much they started taking flags home. We also talk honestly about why buffet culture shifted, how trends and costs impacted Pancho’s, and how the family carries the legacy forward today with recipes, stories, and an El Paso dining room that still feels like magic.

If you care about restaurant history, family business, Mexican food culture, or the real meaning of community hospitality, hit play. Subscribe, share this with someone who remembers raising the flag, and leave a review so more people can find these stories.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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Everybody sells hamburgers. So what happens when a retired school principal in Lafayette decides she’s going to build a restaurant around something nobody else is doing and she’s stubborn enough to stick with it? You get Creole Lunch House, a true local icon, and a stuffed bread that became a grab-and-go Louisiana comfort food long before “portable” was a food trend.

We sit down with Jason Herbert to talk about how his mom, Merlene, went from the school system to opening a tiny green building and quickly expanding into a bigger space. He shares what it took for that signature stuffed bread recipe to catch on, why consistency matters, and how the Creole Lunch House menu stays rooted in everyday classics like chicken and rice, red beans, meatballs, and fried pork chop. We also get into what it’s like growing up in a family restaurant where the staff feels like family, and how big events like Jazz Fest test your prep, patience, and stamina.

Then we go behind the scenes of the stuffed bread production plant: hundreds of stuffed breads a day, still made by hand, still protected by process, and now distributed through smarter partnerships instead of nonstop driving. Along the way, we talk legacy, grief, and the weight of stewardship, plus why working with your spouse can be a strength when both people truly understand the sacrifice.

If you love Lafayette food, Cajun and Creole cooking, and real stories about family businesses that last, this one’s for you. Subscribe on Apple, Spotify, and YouTube, share the episode with a fellow food lover, and leave a review so more people can find it.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A chef’s origin story rarely starts with a white tablecloth. Ours starts with a kid making spaghetti and meat sauce at nine, moving every two years, and learning how to walk into any new place and make it work. We’re joined by Chef Kim of Cafe Sydnie Mae, and her path from Lafayette to the Culinary Institute of America in Hyde Park, New York, then out to Colorado and back home, is packed with the kind of details food lovers never get to hear at the table.

We get into the moments that shape a real cooking career: early competition wins with a family cheesecake recipe, the pressure of being the only Southerner in her CIA group, and the hard lessons that come from stepping onto a restaurant line as a young woman. Chef Kim also shares what it’s like to cook as a private chef in the Hamptons, where the expectations are high and the menu never stands still.

Then we bring it back to the Lafayette, Louisiana food scene and the realities of restaurant leadership during COVID. Chef Kim explains how kitchens adapt behind the scenes, from spacing and service changes to recipe adjustments, menu costing, and simplifying ingredients without losing flavor. We also talk legacy dishes like her great grandmother’s carrot cake, the meaning behind the Wagyu chicken fried steak on the Sydney May brunch menu, and how charity dinners can turn hospitality into tangible support for organizations like Hospice of Acadiana.

If you care about great local restaurants, fine dining with heart, and the craft that makes a dish memorable, hit play, subscribe, and share this conversation with a fellow foodie. After you listen, what’s one dish that instantly takes you back to your family table?

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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The oldest operating rice mill in the United States is not a museum piece. It’s a working building in New Iberia, Louisiana that still hums, creaks, and ships flavor across the country. We head to Konriko Rice Mill with Mike Davis to hear how a 1912 operation survives floods, market swings, and changing grocery store economics by staying stubborn about quality and brave about change.

We get practical fast: what actually separates long grain, medium grain, and short grain rice, why Cajun kitchens love medium grain, and why restaurants often prefer parboiled rice for the steam table. Mike walks us through how rice goes from rough to brown to white, then shares the moment he realizes the “commodity” path is a race to the bottom. That sets up the bigger story of niche marketing, including the breakthrough of wild pecan rice and how a memorable name and aroma can open doors from Louisiana to major retailers.

From there, we dig into the products that surprise people: seasoning blends that travel nationwide, a naturally gluten-free production advantage, a Bay Island “secret sauce” that’s still made with serious care, and a rice flour gravy thickener that skips the cornstarch slurry and won’t clump. We also get the behind-the-scenes science on CO2-flushed packaging, oxidation, and how Konriko protects shelf life without losing what makes the product feel real.

If you love Louisiana food, Cajun culture, small business strategy, or heritage tourism, you’ll leave with ideas you can actually use. Subscribe, share this with a fellow food nerd, and leave a review so more people can find the stories that make Acadiana taste like home.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A burger can be a history lesson if you know where to listen. We sit down with Acadiana royalty from Judice Inn, one of Lafayette’s most iconic, family-owned restaurants, to unpack how a tiny 1947 curb service burger stand turned into a true community landmark. From post-WWII beginnings and 15-cent burgers to a dining room that still feels like a reunion, this conversation shows why the “best burger in Lafayette” debate is really about tradition, consistency, and the people behind the counter.

We get into what it’s like to grow up behind the restaurant, learning the work young, meeting the regulars, and realizing the business is bigger than the menu. You’ll hear why Judice Inn keeps it simple, why there are no fries, and how a cooked tomato-based secret sauce and a custom seasoning blend became part of the restaurant’s signature. We also talk about catering for Mardi Gras floats, weddings, receptions, and even funerals, because in Louisiana food culture, comfort and memory often show up together.

Then we go behind the scenes: taking on more responsibility at 19, running lean through hard times like the 1980s oil downturn and COVID, and building a staff culture where we work with our team, not above them. We also break down the 2023 renovation that added a second kitchen, a drive-thru, and more seating, plus what succession looks like with the next generation stepping up. Along the way, there’s a Hall of Fame honor and a wild piece of local lore you have to hear to believe.

If you love Lafayette restaurants, Acadiana food, and the stories that keep local icons alive, subscribe, share this with a friend who craves a Judice burger, and leave a review so more people can find the show.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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Somebody told Milton Arceneaux's brother-in-law he was “too dark to be Creole” and it exposed a problem Louisiana still wrestles with: we celebrate culture, but we often misunderstand it, flatten it, or market it under the wrong name. So we sit down with Milton to talk about what Creole culture really means, how it shapes Louisiana food culture, and why documenting people and traditions is not nostalgia, it’s preservation.

We get into Milton’s roots in Lafayette, his belief that a passport can teach what school cannot, and how photography becomes his tool for truth telling. He breaks down his obsession with the still image, that split-second that never repeats, and how that mindset fuels the work behind Creole Culture Day in Grand Coteau. Along the way, we talk French language loss, the power of building “a table” where people can gather, and the myths that keep “Creole” boxed into one look or one story.

Then we go deep on the boucherie: the knife handed down, the community labor, the smells that bring people to tears, and why this tradition is bigger than the meat. Milton shares what they are adding this year, from genealogy support and oral history recording to okra cutting, sugar cane, zydeco, and Creole French music, all designed as a full cultural experience. We also touch his zydeco documentary work and the push for proper credit and fair recognition, because culture drives tourism, but the artists deserve to benefit from it.

Subscribe, share this with someone who loves Louisiana food and heritage, and leave a review so more people can find these stories.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A flood, a rebuilt kitchen, and a decision to use the “good dishes” turned into something bigger than a dinner party. We sit down in Jason Stoner and Steven Rogers’ home to hear how Sunday Dinner Guys grew from a family birthday tradition into a monthly Lafayette supper club style night where strangers walk in and friends walk out.

We get specific about what makes these nights feel unforgettable: choosing a theme, designing a seven to eight course menu, pairing drinks from the welcome cocktail to dessert, and sourcing ingredients from local Lafayette favorites whenever possible. They share the behind-the-scenes reality too, from smoke alarms to imperfect courses, and why rolling with it is part of the craft.

Then we go deeper on the real point of it all: the table as a center of life. We talk about sobremesa, building community through food, keeping phones away to protect conversation, and how a thoughtful tablescape, music, and lighting help guests feel the story before the first bite. If you love dinner parties, Cajun culture, local food, and practical hosting ideas, this one delivers.

Subscribe on Apple, Spotify, and YouTube, then share this with someone you want at your table and leave a review with your favorite Sunday dinner memory.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A dish can taste like Louisiana and still feel brand new, and Chef Kris Allen proves it. We sit down at Sunday’s Soda Fountain to talk with the Pamplona and Gravy chef behind the Louisiana Seafood King win, and we get into the details that separate a good plate from a great one: modern technique, relentless repetition, and a deep respect for the classics.

Kris walks us through the winning seafood dish built as a modern ode to crab-stuffed flounder, including the kind of kitchen “science” most people never see, like a warm corn panna cotta that holds its shape and foams that add texture without stealing the spotlight. From there, we zoom out to what Louisiana seafood means to our culture and economy, why Gulf sustainability matters, and how his earliest memories on a shrimp boat still guide his cooking today.

We also get practical for anyone who loves Cajun food at home. Kris breaks down gumbo fundamentals with one word: patience. Then he explains the heart of Cajun gravy, starting with browning meat, building fond, and deglazing the grimmies for real depth. Along the way, he shares the career moves that shaped him, from Montana dish pits to iconic New Orleans kitchens, the pressure cooker of opening a Louisiana restaurant in Chicago, and the decision to come home and build Pamplona into the escape we all love while launching Gravy as the fanciest rice and gravy in town.

Subscribe, share this with a food-loving friend, and leave a review if you want more conversations with the chefs shaping Lafayette’s dining scene.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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One bad cup of lemonade at an arts and crafts show turns into a decades-long, multi-state business and it starts with a simple thought: “I can make this better.” We sit down with Roy and Cynthia DeVillier from Roy’s Lemonade to hear how a Lafayette, Louisiana favorite goes from kitchen experiments and handwritten notes to festival lines that never stop. Along the way, we get the unfiltered truth about what it takes to build a food brand people trust, especially when your name is literally on the cup.

We dig into the early days selling in front of Walmart, the first major festivals, and the physically brutal reality of hand-squeezing lemons while trying to keep customers happy. Roy explains why the winning formula is all about balance, sweet enough for the American palate without losing that fresh lemonade bite. Cynthia shares how the branded cup and refill deal becomes both marketing and a tradition, with fans bringing back cups from years ago like souvenirs.

Then the story shifts from hustle to scale: converting the recipe into a concentrated syrup, moving into bag-in-box, and realizing that a fountain drink system can deliver the same taste every time when it’s calibrated right. We also talk co-packers, quality control, working with multiple distributors, and why festivals still matter as the heart of brand loyalty and a live testing ground for future flavors. If you care about small business growth, Louisiana food culture, and practical entrepreneurship lessons you can actually use, this conversation delivers.

Subscribe on Apple Podcasts, Spotify, and YouTube, then share this with a friend who loves festivals and leave us a review. What flavor should Roy’s make next?

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A burger can be more than a meal. Sometimes it is a time machine. We’re at the table with Rick Cambray from Ground Pati to figure out why walking into the Johnston Street location feels like stepping into a perfectly kept piece of Lafayette history, right down to the pewter mugs and that warm, lodge-like vibe we can’t stop talking about.

Rick’s journey is a story all on its own: River Parishes roots, an MBA, years in banking, and then buying into the restaurant world while still working full-time. We trace the Ground Pati origin story back to Metairie in 1971, how the brand grew through Louisiana, and how the Lafayette store became the kind of place locals measure other burgers against. Along the way, Rick shares what it takes to keep a legacy restaurant consistent, clean, and financially real in a world that constantly pushes owners to cut corners.

Then we get wonderfully specific about what you actually taste. We talk open-face burgers, 80/20 beef with no fillers, Idaho-cut fries, and why fresh-grated Wisconsin cheddar changes melt, texture, and flavor. Rick also breaks down the cast-iron charbroil grill that gives Ground Pati its signature grill note, plus the scratch-made chili and seasonings that help keep every location on the same page. If you’ve ever searched for the best burger in Lafayette or wondered why some “classic” spots still feel special, this conversation connects the dots.

Subscribe, share this with a fellow Lafayette foodie, and leave a review if you want more local legends, deep food details, and the stories behind the places we love.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A lake doesn’t just vanish every day, and a drilling rig doesn’t simply disappear without a trace. From a table at the Jefferson Cafe at Rip Van Winkle Gardens, we hear the lived, moment-by-moment story of the Lake Peigneur disaster on Jefferson Island, Louisiana, when a miscalculation punctures a salt mine and the water starts draining into the earth like a bathtub. The shock is immediate: tremors, alarms, darkness underground, and 52 miners fighting their way out as the lake above them turns unpredictable.

We also dig into what comes after the headlines. Our guest connects the geology of a salt dome, the slow creep of the ground, and the practical reality of rebuilding on piers with a property that still has to operate every day. Then we shift into the long arc of stewardship: a career that starts with orchids and greenhouses, the hands-on decisions that reshape the gardens for airflow and access, and how a public destination survives through smart operations and community support.

Food is part of the story, too. We talk about how the cafe begins after the settlement, why the menu becomes a draw of its own, and how the nursery, events, and hospitality work together to keep Jefferson Island open to visitors. If you love Louisiana history, engineering disasters, Acadiana culture, and iconic local restaurants, this one has it all.

Subscribe on Apple, Spotify, and YouTube, share this with a friend who loves Louisiana, and leave a review. What part of the story stuck with you most?

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A restaurant doesn’t last 30 years by accident, and Antoni’s didn’t become a Lafayette staple by chasing trends. We sit down with the original owners to hear how a deep bench of restaurant experience, relentless consistency, and a love for real Italian cooking shaped a place that feels romantic, reliable, and unmistakably local. Then we bring in current owners Holly and Eli to share how they carried that legacy forward without losing the soul of the dining room.

You’ll hear the wild origin story behind the name, including the moment they realized they opened on the feast day of St Anthony and later learned he’s considered the patron saint of pizza makers. We also get into the practical details that food lovers and aspiring restaurateurs care about: scratch-made dough every night, sauces built in-house, and the signature dishes guests refuse to let become “seasonal.” From hiring and training to creating a space that regulars treat like a second home, the conversation shows how hospitality becomes a competitive edge in the Lafayette restaurant scene.

Holly and Eli break down what buying a restaurant really involves, from fire inspections and health department requirements to adapting to new rules while keeping the classics. We talk about the Blue Room evolution, live jazz, and the new Robert Dafford mural that adds art to the experience, plus how they balance chef creativity, weekend specials, and a culture that keeps service sharp. If you love Antoni’s, Lafayette dining, Italian food, or the behind-the-scenes reality of restaurant ownership, this one is for you.

Subscribe on Apple, Spotify, and YouTube, then share this with a friend who has a standing order at Antony’s and leave us a review so more people can find the stories behind Lafayette’s most loved tables.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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Two brothers can spend childhood arguing over breakfast cereal, then grow up to build one of Lafayette’s most talked-about restaurant groups. We’re sitting down with Patrick and Steven, the minds behind Bonton Grill and Whiskey and Vine, to unpack how their Vermilion Parish roots, years in the trenches, and a serious respect for hospitality systems shaped everything they do today. If you care about the Lafayette food scene, Cajun restaurants done with intention, or the real mechanics of restaurant entrepreneurship, this conversation delivers.

We get into the unglamorous training that makes the magic possible: learning service standards in respected dining rooms, then stepping into the corporate world to master structure, budgeting, and the numbers that keep a restaurant alive. Steven shares what it was like running a restaurant through the aftermath of Katrina, when reopening was about feeding people and restoring a sense of normal. That perspective frames the entire episode: restaurants are not just businesses, they’re part of a community’s daily coping and celebration.

From there, we trace the jump into ownership and why Bon Temps Grill’s identity centers on a mesquite wood-burning grill instead of a default all-fried menu. They explain how a strong chef partnership elevated the original concept, and why moving locations during the first year of COVID was not reckless, it was a capacity problem with a practical solution. We also talk about scaling Lafayette catering, operating multiple event venues, and how Angie’s design vision helps turn a room into a full guest experience.

We wrap with the idea behind Whiskey and Vine: bringing a classic French Quarter atmosphere to Lafayette with live music, a serious whiskey list, and a wine program that earns the name. If you like episodes with real tactics, honest tradeoffs, and local Louisiana flavor, subscribe, share this with a friend who loves restaurants, and leave us a review so more people can find the show.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A single sentence can haunt you for decades: “I should’ve given you that loan.” We sit down with Jose “Pepin” to follow the full arc behind that moment, from leaving Cuba in the 1960s to landing in San Juan, Puerto Rico with almost no money, and finding the one relationship that opened a door at the Royal Bank of Canada. What unfolds is a sharp, human look at how immigrant families rebuild through reputation, hard work, and the kind of trust you can’t fake.

From there, Pepin walks us through the nuts and bolts of building a successful grocery and liquor shop in Puerto Rico’s tourist district, including blue law exemptions, supplier credit, and the mindset of stocking whatever people need when everything else is closed. We also talk about learning English on the fly, falling for American sports and rock music, and why Louisiana won over Miami when it came time for college. His culture shock at LSU is real, funny, and familiar to anyone who’s ever landed somewhere new and realized they don’t speak the local “version” of the language yet.

Then comes the twist that feels like a movie: a Moody Blues concert, a late-night ride, and waking up in Lafayette with brand-new friends, new food, and a city that just fits. We connect that journey to Pepin’s later life in music, zydeco, salsa, and community, and finally to Pepin’s opening in 2002, where the legendary Cuban sandwich recipe from the 1950s becomes a Lafayette staple. If you care about the Lafayette food scene, Cuban sandwiches, Cajun and Latin culture, and what it really takes to build a small business, this one’s for you.

Subscribe on Apple, Spotify, and YouTube, share this with a friend who loves Lafayette stories, and leave us a review with your favorite local “first bite” memory.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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He wrote a $50,000 check he couldn’t cover and treated the weekend like a deadline. That’s just one of the stories Pepin Jose shares with us, and it captures the spirit behind a name Lafayette food lovers already know: Pepin, the Cuban sandwich, and a family legacy built on bold decisions.

We talk through Pepin’s roots in Guantanamo, Cuba, and the life of his father, a promoter and entrepreneur who lived to 105 and somehow managed to be both disciplined and joy-forward. Along the way, we unpack the practical business lessons hidden inside the funny moments: why “put it away yourself” becomes a leadership advantage, how a mule-and-coffee route turns into an early delivery model, and how smart promotions like buy-one-get-one and “bring me a full carriage” create demand before anyone called it marketing.

Then we get to the food. Pepin explains what makes a Cuban sandwich work, what most people get wrong, and how he tuned the recipe for Louisiana tastes without losing its backbone. Expect real specifics on balance, portion consistency, and why the right amount of mustard matters more than people think, plus a behind-the-scenes look at running steady food costs.

The story also turns serious as Pepin describes what it takes to leave Cuba, restart through Spain and a stop in Paris, and find opportunity again in Puerto Rico. We end with a tease for part two because there’s no way to fit the next 60 years into one conversation. Subscribe, share this with a friend who loves immigrant stories and great sandwiches, and leave a review telling us what moment hit you the hardest.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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A bottle of barbecue sauce doesn’t usually come with a war story, a carhop restaurant, and a family passing the keys from one generation to the next but Jack Miller’s does. We sit down at the Jack Miller’s facility with Kermit and Christian Miller to trace how a Ville Platte restaurant called the American Inn became the roots of one of Louisiana’s most recognizable pantry staples, still made under the same family ownership since 1941. Along the way, we get the kind of details you never hear on a label: rationing-era improvisation, selling cases store-to-store, and the simple genius of letting people taste it on bread so they’d go buy it immediately.

We also dig into what it takes to keep a small food manufacturing operation running in the modern world. Kermit explains the shift from hand-stirred pots and hand-glued labels to kettles, filling and capping machines, neckbands, and a streamlined process that helps a tiny crew produce thousands of bottles a week. Christian shares the learning curve of coming home after a music career, adapting to new tech like emailed invoices and EDI, and figuring out regulations and broken machinery in real time while keeping the brand consistent.

Then we get practical for home cooks and pitmasters: how to use Jack Miller’s the way it was designed. They break down the basting method, why the oil on top matters, when to mop to avoid burning onions, and how that technique changes texture and flavor. We also talk Cajun Dip, all-purpose seasoning, and the no-salt version that lets you control heat and salt in everything from gumbo to Bloody Marys. If you care about Louisiana food culture, family business succession, and classic Cajun flavor done right, hit play, then subscribe, share this with a fellow sauce loyalist, and leave a review with your favorite way to cook with it.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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They tried to shut a young business owner down by writing a brand-new law, but they couldn’t even explain what the law meant. We’re back at Sunday Soda Fountain with David Irvin, and the story picks up as his Lafayette daiquiri shop goes national overnight, putting a spotlight on local enforcement, city politics, and the strange reality of “custom” regulation built around one business.

David breaks down how an open container ordinance landed on his counter, why the phrase “sealed container” became the entire battle, and how a no-frills solution (a strip of tape over the straw slot) turned into a defining detail of Louisiana daiquiri drive-thru culture. We also talk about the misinformation that spooked customers, the constant police presence, and the pressure of running a business while wondering if tomorrow is the day you get shut down.

Then the episode turns into full-on Lafayette history: a grand opening timed as a public statement, 4,000 bottles of champagne, media crews everywhere, and troopers writing tickets to customers sitting in line. When no local attorney wants to touch the case, David makes a surprising call that leads him to legendary Louisiana lawyer J. Minus Seymour and a courtroom showdown that helps shape how open container rules are treated beyond Lafayette. If you’re into small business resilience, local government conflict, Louisiana alcohol laws, and the origin story behind the taped daiquiri cup, this one is a must.

Subscribe, share this with a friend who loves Lafayette stories, and leave a review so more people can find the show.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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The drive-thru daiquiri feels like it’s always been part of Louisiana, but it started as one person’s risky idea and a whole lot of reading. We’re sitting down with Lafayette icon David “Tater” Ervin, the originator of the very first drive-thru daiquiri, to hear how a forestry major turned a frozen drink machine sighting into the Daiquiri Factory and a global phenomenon.

Tater breaks down the real playbook behind the legend: the marketing insight he stole from a Baskin-Robbins case study, why he insisted on launching with a huge flavor lineup, and how offering samples helped frozen cocktails feel more like an ice cream shop experience than a bar. If you care about branding, customer psychology, and building an instantly recognizable product, this story delivers practical lessons without the fluff.

Then it gets intense. He tells us about walking into City Hall and the Alcohol Beverage Control Board for the actual alcohol laws, studying them for months, and opening anyway. You’ll hear the scrappy funding moves, the opening-night surge, the logistics of handling massive demand, and the pressure from law enforcement that forced him to tighten operations and defend the business model in real time. It’s Lafayette Louisiana entrepreneurship at its most honest: bold, messy, funny, and surprisingly strategic.

If you love origin stories, small business strategy, or Louisiana culture, hit play and share this with a friend who’s building something new. Subscribe on Apple, Spotify, or YouTube, and leave a review so more people can find the show.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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Gerald Gruenig has the kind of personality you notice from across the room, but the story behind it runs deeper than social clips and zydeco nights. We talk with Gerald about growing up in Gentilly, New Orleans, with a full-blown po-boy shop under his bedroom, and how that front-row seat to plate lunches, regulars, and neighborhood life shaped the way he moves through Louisiana today. If you care about the Lafayette food scene, local restaurants, and the people who keep community culture alive, you’ll feel right at home here.

From there, we get real about what it means to miss New Orleans while also seeing how it’s changed since Hurricane Katrina. Gerald shares memories of displacement, returning to a wrecked restaurant, and the kind of culture shock that rewires a teenager’s priorities. We also dig into the quieter signs of belonging: greetings on the streetcar, the warmth of Lafayette, and why raising kids in a place that feels connected can matter as much as any big career plan.

Then the conversation turns to the moment that stopped everything: Gerald’s Hodgkin’s lymphoma diagnosis, treatment, and remission. He doesn’t just share the timeline, he shares the emotional whiplash of being “the fun guy” while feeling broken inside, and the humbling experience of realizing how many people were praying for him. We also talk about faith, Catholic community, and how gratitude can become a daily practice instead of a slogan.

We close on the legacy question: what happens to a family-owned po-boy shop when the next generation is torn between love for the business and the reality of how grueling restaurants are. Gerald breaks down why food costs more now and why supporting small business means understanding the true cost of labor, ingredients, and survival. If this hits you, subscribe, share the episode with a friend who loves Louisiana food culture, and leave a review so more people can find these stories.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: https://www.foodiesoflafayette.com

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