February VIP

8/13/2019 February VIP

1/52

volume 2 issue 4 | NovemBeR 2009 | thVIPVOLUME 7 ISSUE 4 | February 2014 | theVIPmag.

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o f s o u t h e a s t t e x a s

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EaEditor

DAVID [email protected]

Contributing WritersCATHLEEN COLE

LArENA HEAD

grACE mATHISjANE mCbrIDE

HOLLI pETErSENCHEryL rOSE

PapContributing Photographers

SCOTT ESLINgErLACIE grANT

rEN SHEppArDLEE E. STINSON

Graphic DesignerDAVID CONSTANTINE

AveTo advetise in VIP,

409.880.0700

Cac UVIP of Southeast Texas

380 main Steetbeaont, TX 77701

to sUbsCribE

pLEASE CALL 409.838.2821 Or SubSCrIbEONLINE AT www.THEVIpmAg.COm

to disPlAy thE mAgAzinE

AT yOur buSINESS LOCATION,pLEASE CALL 409.838.2821

sUbmissions

TO SubmIT AN EVENT, OrgANIzATION Or pErSOfOr CONSIDErATION IN AN upCOmINg ISSuE,

SubmIT ONLINE AT www.THEVIpmAg.COm Or [email protected] by uSpS AT ADDrESS AbOVE.

A dv f hea newpapePublisher

mArK ADKINS

jOIN uS ON fACEbOOK!.aceook.co/thevia

on the coverThis season take your fashion inspiration from Februarys seasonal fruitsand vegetables, like the parsnip-inspired look on the cover from S&MFamily Outlet in Beaumont or the beet-inspired outt, left, from Splashof Karma and Daisy Parc Boutique. See other fresh looks on page 24.

Photography: Lacie Grant; Styling: Grace Mathis and Larena Head;Hair: Brooke Boyett; Makeup: Katy Dubuisson; Model: Kristen Campbell

c o n t e n t s

vipmagazine

06 vi leise06 Food trucks

10 vi oth10 The Dietz honey farm

14 viesonalit14 The Doguet Rice

Dynasty

19 Tiany Derry:

Catching up with our

Top Chef

22 vi hoe22 How and why to clear

out your kitchen chaos

24 vi stle24 Fresh fashion: Taking

inspiration from seasonal

produce

31 ood&dink31 Promoting SE Texas

dining

34 Gumbo variations

38 Recipe: King Cake

39 vi sotliht39 SE Texas events

44 vi advise44 Favorite SE Texas meals

47 Calendar

49 Crossword puzzle

50 vi voices50 Should you buy a

farm?

insidefebruary

19

06

38

10

4 February 2014 | theVIPmag.com


5/52

The mark of a successful surgical procedure

is leaving almosT no marks aT all.

Facing gallbladder surgery? Theres no need to be scared. Or scarred.

CHRISTUS Hospital St. Elizabeth is the only hospital in Southeast Texas offering

da Vinci Single-Site surgery. Performed by general surgeon, Kevin Dean, MD,

this revolutionary, minimally invasive technology provides the same results

as traditional open and laparoscopic surgeries, yet requires a single tiny

incision in the belly button. So patients experience virtually no scarring,less chance of complications, minimal pain and shorter hospital stays. Ask

Dr. Kevin Dean about the remarkable gall bladder procedure that scarcely

leaves a mark da Vinci Single-Site surgery.Kevin Dean, FACS, MDGeneral Surgeon

"'* ->9(>@ 2>9#:&=2>5&? &.(:36>1&:, *5 %


6/52

text by Jane McBride

Whether its entertainment, art or cuisine, one of the

most common complaints we hear is the dearth of

experiences in Southeast Texas. Yes, trends might

be a tad slow coming to Beaumont, but then we ap-

preciate them so much more when they do.

The cultural food truck phenomenon that began in California in

2008 is thriving here, so quit your whining, get out and enjoy somecreative dishes served from a walk-up window.Locally, hungry diners can nd everything from traditional Ameri-

can fare to food that carries the avors of countries around the globe.Nyjuma Howard creates West Indian/Creole fusion while Monica

Cobbs gourmet sandwiches add French touches to a Vietnamese staple.

Mmmmm... mobile

munchies

f o o d t r u c k s

food dining

photography By Lacie grant

B Mr

Monica Cobb has thechops to turn a foodtruck pickup into ane dining experience.

The personable chef has years ofculinary training, including stints atWolfgang Pucks famous Hollywoodeatery, Spago. She honed her skillstraveling the world, from Egypt toItaly, Belgium and England.

Cobb is a strong supporter offood trucks, not only for the charmand energy they bring, but also forthe opportunity they provide tothose who want to cook for a livingwithout the steep start-up costs ofbrick and mortar restaurants.

You can have the freedom totest new products in the food indus-try without having to go into crazyamounts of debt, she said.

Paired with local growers, food

trucks create a synergy of commu-nity that can bring farmers, chefs,artisans and musicians together tocreate mini-festivals where they cansell their goods and enjoy a creativeatmosphere, Cobb said.

There is a burgeoning scene ofart, culture and science that is grow-ing here, and (food trucks) are an-other little blossom. Weve workedreally hard with the City and HealthDepartment and have made positivechanges with a template that allowspeople to make it happen. It opensup the playing eld for everybody.We want to support local busi-

nesses.While Cobb continues to expand

her menu, the faithful foodies whohave followed her for years most of-ten request her banh mon. And yes,its a play on words based on hername and the Vietnamese sandwichserved on Banh mi bread, a roll withFrench beginnings. Choices includelemongrass chicken, black strap mo-lasses pork, or shrimp, covered withfresh greens like cilantro, carrots,pickled daikon and more, bathed inher signature dressings and sriracha.

Cobb, who was trained in Asianfusion cuisine, says friends from theVietnamese/French community haveshared techniques.

In Southeast Texas, we have arich diverse culture. The possibili-ties are endless.

Cobb and Howard are exploringthe possibility of developing a foodtruck map that will guide diners tothe locations of trucks in the area.Its a bit tricky, since many foodtrucks dont have permanent loca-tions but travel around from place toplace, often following events.



7/52

Roasted Winter Vegetable Soup

3 to 4 cups vegetable or chicken stock, preferably homemade

1 quart roasted winter vegetables, recipe followsKosher salt and freshly ground black pepper

1 lb carrots, peeled

1 lbs celery, chopped

1 lb parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

1 can garbanzo beans, rinsed

3 T good olive oil

1 tsp kosher salt

teaspoon freshly ground black pepper

2 T chopped fresh at-leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1-inch

cubes. All the vegetables will shrink while baking, so dont cut too small.

Place cut vegetables in a single layer on 2 sheet pans. Drizzle with olive oil;

season with salt and pepper. Toss well. Bake for 25 to 35 minutes until tender,

turning once with a metal spatula.

Sprinkle with parsley and season to taste.

In a large saucepan, heat 3 cups chicken stock. Place one-half of the roasted

winter vegetables and chicken stock in the bowl of a food processor tted with

the steel blade (or use a handheld blender). Blend until smooth. Pour soup back

into the pot and season to taste. Thin with more chicken stock to the consisten-

cy you like and reheat. The soup should be thick but not like a vegetable puree.

Yield: 8 servings

Banh Mon Renegade Street Food, 4585 Calder, (310) 463-0127

theVIPmag.com | February 2014


8/52

The Jamaican Cajun

Howard, who grew up in Brooklyn, createsdishes that carry the inuences of the Ja-maican foods of her paternal grandmother,Ivy Howard. She adds the red and brown

sauces of her South Carolina mother, along with the

Cajun and Creole-inspired dishes of Southeast Texasand Southwest Louisiana.

Ive always wanted to see West Indian food herein this area because you have to travel 70 miles toHouston to have a Jamaican or Trinidadian meal,Howard said.

Her fragrant dishes are infused with spices foundin West Indian and Cajun cooking. Her most populardishes are curry chicken, oxtail stew and shrimp andcrawsh etouee.

You can nd Howards truck downtown Mondaythrough Friday in the parking lot across from theJeerson Theatre. She caters on the weekends and at-tends seasonal Southeast Texas festivals and carnivals.Beginning in March, she can be found at Lunch on the

Lake at the Beaumont Event Center, along with otherfood trucks and concessions.Howard agreed to share the recipe for the signature

dish of Jamaica: saltsh and ackee. Ackee is a fruitnative to West Africa that found its way to Jamaicain 1778. You can nd canned ackee in large grocerystores. The traditional saltsh is cod, but other typesof sh sometimes are used.

Salt Fish and Ackee

1 can ackee lb. saltsh boneless/skinless

1 medium white onion, sliced

1 habanera or scotch bonnet pepper, seeded

and diced

fresh thyme

1 medium tomato, cubed

tsp black pepper

2 T vegetable oil

2 scallions, sliced

medium sweet bell pepper, diced

3 cloves garlic, diced

Soak saltsh overnight in cold water to

reduce salt. Drain, rinse and pat dry.In a medium saucepan, heat the vegetab

oil. Add sliced onion, garlic and habanera pe

per. Cook two minutes or until the onion is s

then add the sweet bell pepper, thyme, black

pepper and scallions. Cook for an additional

two minutes. Add saltsh and cook a for 3-5

minutes. Add cubed tomatoes last to preven

them from being mushy. After a quick toss,

the ackee. To prevent the ackee from becom

mushy or broken, do not mix. Heat an additio

minute, then distribute the ackee gently with

fork. VIPThe Jamaican Cajun, 505 Orleans, Beaumont, 409-233-8241



9/52


10/52

text by CATHLEEN COLE

D

ietz Farms in Meeker just north

of Beaumont is buzzing with

activity, literally. Thats becauseits the home base of Dietz

Honey Co., owned and operated

by Tim and Stephanie Dietz.

Starting a family bzzzness

The Dietz family has more than 300 beehivesthroughout the area including Sour Lake, China,Beaumont, Winnie and Groves. We try to stay inthe Golden Triangle, Stephanie said, adding thatthey have hives on their farm too.

Stephanie and Tim grew up on farms and havealways had gardens and animals. Years ago, Timwas an organic farmer, Stephanie said. AndTims dad had bees.

The couple brought bees into the family in2005 with 20 hives and started Dietz Honey Co.in 2009. It started out as a hobby. We reallyenjoyed it talking about honey, Stephanieexplained. We like to educate people about thebees.

It took a couple of years to get the opera-tion up and buzzing. Stephanie was working atDoguets rice, turf and feed store on Major Drivein Beaumont in 2010 and started selling jars ofhoney from that location. Also that year, she wasasked to sell her honey at the Beaumont FarmersMarket. It kind of all went from there, she said.

The beehives are all on private acreage. We

try to watch out for pesticides, Stephanie noted.We prefer organic gardeners.

Tim checks the bees anywhere from once aweek to once a month. The spring and earlysummer are our busiest times, Stephanie said.

Thats when they move bees and pull, or harvest,the honey. Harvesting happens one time a year,usually around July 4th. After that, Tim andStephanie stay busy lling jars with honey andcleaning everything up. Its a sticky mess,Stephanie admits.

Its just honey, honey

The Dietzs honeybees produce about 90pounds of honey per hive. With about 300 hives,thats close to 27,000 pounds of honey.

Its a total chick-power thing, says Stepha-nie, explaining that beehives are made up ofmostly females. All of the worker bees arefemales. Males are called drones and their onlyjob is to mate with the queen bees in the hives.

(Theres only one queen per hive.) When theyrenot needed, theyre kicked out.

Dietz honey is sold at retail stores includingBasic Foods in Beaumont, Jacks Pak-It in Beau-mont and Lumberton, Down to Earth in Neder-land and Five Star Feeds in Port Arthur. And its100 percent pure honey. If you taste it, you cantell the dierence, Stephanie said. Weve hadpeople ask, What do you put in your honey?Honey.

Bee happy

Tim is very diligent about taking care of hisbees, saying, If theyre not happy, Im

The Dietzs keep bzzzy with their beesBZZZNESS

A honey of a

l o c a l h o n e y

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11/52

Honey health! Honey has been used for medici-

nal purposes since ancient times.

! Honey has distinct antiseptic

properties, which is why its good

for sore throats.

! Honey acts as an antibacterial

and antifungal agent and helps

disinfect and speed the healing pro-

cess in wounds, scrapes and burns.

Put it on a cut, put a bandage on it

and leave it alone,Tim advises.

! Eating local honey can help ease

or banish allergies completely by

helping to strengthen immunity to

the local pollen thats causing the

allergies.

Bee attractive! Bees nd blue, purple and yellow

owers most appealing. Flat or

shallow blossoms such as daisies,

zinnias, asters and Queen Annes

lace will attract the largest variety

of bees.

! Plant a garden that has a variety

of plants in bloom from early spring

through late fall. Stephanie says her

bees love basil and sunowers.

! Plant wildowers and native

plants in your garden and landscapefor wild bees.

! Loss of nesting habitat is a seri-

ous problem for wild bees. Provide

a good nesting habitat by keeping a

small brush pile or some areas with

dry grasses or dead tree limbs.

! Keep a pan of water mixed with

honey or sugar in your yard to feed

the bees.

! Garden more naturally, Stepha-

nie advises. Avoid pesticides.



12/52

not happy.Its hard work, he acknowledges, but he believes

hes doing his part to help pollinate area gardensand orchards. In the United States, most of thefruit, vegetable and seed crops are pollinated byhoneybees. Tim blames the prevalent amount ofinsecticides and pesticides being used, often bypeople who dont have the knowledge to apply itcorrectly, for the declining population of bees. Itsreally sad, he said.

The beekeeper medicates the bees with natural

remedies. Cinnamon kills mold in the hives and alsonaturally repels mites. He mixes it with powderedsugar and makes it available to the bees. They onlyeat the powdered sugar but theyre walking in thecinnamon, which they bring back to the hives. Gar-lic around the hives keeps ants and hive beetles outbut the bees wont eat it. He also mixes lemongrassoil with sugar water. The bees drink it and it keepstheir little systems clean and ushed.

Even though he gets stung occasionally, Timwants to make sure no harm befalls the bees. Mydad said, Son, were here to assist the bees, not totell them what to do. I try to help them, he said.The bees dont need us. We need the bees. VIP


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From left, Darby Doguet, Mike Doguet, Debbie Robbins, Greg Devillier and Kevin Robbins

DOGUET DYNASTY



15/52

text by CHERYL ROSE

Though you can pick

up a package of

Doguets rice at a

local Market Basket,

you can also nd it in

Saudi Arabia or on a

cruise ship or in New York City. The little

grains that grew in a wet eld in Texas

and then were milled in Beaumont travel

the world as major retailers distribute the

most important area commodity: Rice.

Great grain

Rice has been farmed in this area of

Texas for more than 100 years. Its theNo. 1 commodity, said Mike Doguet,general manager of Doguets Rice MillingCo. in Beaumont. Other grains dontdo well because we get too much rain.Its really the only crop that will do wellhere year in and out. Its a dicult areato farm, but rice does well because ricegrows in the water.

Rice farmers from as far as 200 milesaway sell their crops to Doguets to dry,mill and package. From there, distribu-tors send the rice across the globe. Ihave people tell me all the time, We hadDoguets rice in Japan, or somewhere,

Doguet said. We sell to brokers and itdoes end up all over the place.

Debbie Robbins, president of thecompany and Doguets sister, nds itrewarding work to provide a staple ingre-dient needed by people everywhere. It isa wonderful thing that our rice is all overthe world, she said. We dont alwaysknow where the nal product goes. We

have seen pictures of people with ourproduct in Mexico and other countries.Its really satisfying to know how we aremaking an impact.

The company currently employees 40people at the mill with an additional 20or so in their additional family businessesof turf, cattle and crawsh. The companyocially started in 1979, but the Doguetfamilys roots go much deeper in the soil.

Family tradition

The Doguet family has been in therice business from farming to millingto brokering for multiple generationssince the 1920s. Company founder DarbyDoguets grandfather was a rice farmerin Louisiana, but Darby chose to go intothe business side of the industry. Withhis wife Norma and their six children,

he moved around the area from Bay Cityto Winnie as his career shifted. Alongthe way, he managed various rice dryers,managed the Winnie Rice Farmers Co-opand worked as a commissioned buyer.

In 1974, he started the ChambersCounty Seed Co. in Winnie and broughthis son Mike, fresh out of college, intothe business. Then in 1979, he purchasedthe Amelia Rice Dryer, establishingDoguets Rice Milling Co. in Beaumont.

Over the years, the business hasexpanded and changed but has stayed fo-cused on its core product of rice: Brownrice, white rice and now, organic rice. In

1997, Doguet and Robbins bought theirfather out of the mill. Robbins son, GregDevillier, came into the business aftergraduating from Texas State Universityin 2006. Starting at the bottom, he hasworked his way up through the companyand now is a part-owner and serves asthe vice president. Devillier and his wife,Donnell, are expecting a baby boy next

month, setting up a potential fourth gen-eration to the family business.

Shifting to organic

When the Doguets rst bought themill, they only had the equipment tomake brown rice, which they sold as anexport. They added white rice in 1984,after upgrading equipment to clean therice and remove the hull. Our rst cus-tomer was Market Basket, who has beena big part of our growth over the years,Doguet said.

Doguets still mills brown rice andsells the rice bran (the part removed fromwhite rice) to the feed industry for live-stock. After adding white rice, the nextbiggest shift in business has been goingorganic. They contracted 50 acres oforganic rice with a local farmer in 1986.

That has grown to 5,000 acres this year.Sixty to 75 percent of our business is

organic rice now, Doguet said.Robbins and Devillier see the best

prot for rice coming from the demandfor organic options. The organic side isgoing to grow if we can get more knowl-edge to farmers, Robbins said. Theyare scared about what it takes to farmorganic. We are giving them encourage-ment because it will help our businessgrow and its better for the environmentand better for healthy eating.

Being out front with an organicoption has positioned Doguets nicely

as consumers become more concernedabout where and how their food is grown.Doguets rice is also doing well in regardsto consumer reactions to gluten andgenetically modied food.

As of right now, no rice is GMO,Robbins said. Weve added gluten-freeto the label. Our business is rice only sowe have no cross-contaminants. Rice

The Douet famlys rce mllempre crosses three eeratos

ad travels aroud the world

photography bySCOTT ESLingER

d o g u e t s r i c e

vpworthy

>>



16/52

is sodium-and cholesterol-free also,and is a big nutritional product.

Highs and lows

As a commodity, the price of ricegoes up and down and the weathercan bring good years and bad years.

Rice has been great for our fam-ily, but there have been some hard-ships, Doguet said, remembering thestress of Hurricane Rita. Green ricewill smolder and burn if left untend-ed and the mill was full as farmerswere desperately cutting and bringingin as much crop as they could beforethe hurricane. The mill lost power.Doguet remembers they were ableto get a generator from San Antonioin the nick of time. We didnt lose agrain of rice and within two days wewere operating, he said.

Robbins knows the impact oftheir business goes beyond the mill,providing a living not only for theiremployees but for area farmers, too.Leading a company in a male-domi-

nated industry hasnt been dicult,she said. I have tomboy tenden-cies anyway, being raised with olderbrothers, she said. Also, farmers aregood, honest, hard-working peopleand real easy to work with.

The future

The future of rice in Texas hassome risks. A lot of land that wasonce rice farms is now residentialsubdivisions as farmers age out andno one wants to work the land. Per-sistent drought hasnt helped, either.Weve lost 60,000 acres of rice 3,000 organic from the water

restrictions, Doguet said, referring tofarmland closer to Houston.In addition to working for the

company, Doguet and his wife, Lisa,farmed rice for about 25 years, butgot completely out of rice farmingin 2010. Hes also announced thathe will retire from the company in ayear, having already sold his portionof the business back to Robbins andDevillier. He has been mentoring hisnephew to become his replacement.Greg has worked his way up throughthe dryer and mill, buying and sell-ing, Doguet said. Hes taken what Iknew and put it all in the modern age

of computers.Robbins is also beginning to think

about retirement in the next ve to10 years, with the expectation thatDevillier will buy her out of the busi-ness and keep it going. Robbins andher husband, Kevin (who also worksfor the company), would like to enjoytheir farm where they raise cattle andrice. I just love nature, she said.I love looking out at the lake andwatching the ducks and birds come inand out on the farm. I love watching



17/52

sunrises and sunsets; its very calm-ing.

Devillier, who descends from ricefarmers on both sides of his parent-age, has worked in every role at thecompany to prepare for ultimatelyrunning the business. He has a lotof fresh ideas, particularly on theorganic side, Robbins said. It canbe hard for someone young to comein and tell older people that havebeen there awhile what to do, but ourpeople respect him and listen to himbecause hes worked to learn aboutevery job.

In addition to specializing in or-ganic, Devillier sees opportunity forthe company to package private >>

All About RiceTexas is one of only a few states that can

grow rice, though it has slipped from the

top as a producer as farmers have changed

crops or sold out. Arkansas is the current top

producer. But Southeast Texas stays competi-

tive in the industry because of good water

management.

Rice needs plentiful water, Doguetexplained. We have one of the only areas in

the country that has the water supply neces-

sary. Also, 95 percent of the rice elds here

are gravity fed they dont need a pump

which is real economical. Thats one of the

reasons why the area has thrived with rice

because of the low cost in water.

Doguet praised the Lower Neches Valley

Authority for keeping the water prices down

and for the foresight of the farming ancestors

who designed and built the canal system

through the elds by hand.

And though rice likes water, elds also

need to drain or too much water can kill the

seedlings. Much of the local area hasnt hadsufcient drainage, but Doguet is hopeful that

the huge drainage district project currently

being cut to the intercoastal canal will make

a positive impact.

Another advantage in Southeast Texas is

that farmers can often get a second crop of

rice if they time the planting correctly and the

weather cooperates.The rst planting goes

in during spring with the rst harvest in July

or August. A second crop can then be grown

with a November harvest, though it can be a

gamble with frost. The rst crop takes 110

days to mature, the second needs 60 days,

growing from the roots of the rst.Because of the amount of rainfall, there

is a small window of time to get the ground

ready and to get the crop harvested, Doguet

said. A lot of years you start with dry ground,

and then we get rain that wont stop.You

have to ght mud and rain. Fortunately, rice

is a real forgiving crop.



18/52

label rice for various retailerssuch as H.E.B. and others. Thecompany recently passed an as-sessment the Safety Quality

Food Audit that will open uppossibilities with large, multi-national companies that requirethe audit to do business.

As the only family memberof his generation involved in thebusiness, Devillier feels respon-sible for the family legacy. Theredenitely seems like a weight onthe shoulder for the impact onlives, he said, to keep all youremployees working and for thefarmers who depend on us to buytheir rice. VIP

The Future?Agriculture in general, not just rice,

is losing the younger generation fromfarms all over the country.

Back when we were kids, Iremember hundreds of farmers, butthe numbers have dwindled, Doguetsaid, pointing to economic factors and

lifestyle as deterrents.Most people leave the farm to go

to 40-hour a week jobs in ofces, hesaid. Farming is seven days a week,ghting weather and the governmentfrom sun up to sundown.There are alot of headaches in farming and itsvery expensive to farm.

Unless a young farmer inheritsland and equipment, getting started infarming is prohibitive. Doguet got hisrst combine second-hand from hisfather-in-law. Most farmers, if youregoing to date their daughter, they are

going to put you to work, he said. Ididnt mind working. I took over thatfarm and farmed for 25 years. I paid$147,000 for that combine.The sameone new today costs $350,000. Ayoung guy getting into the businesscant do it without help.

The average farm in the area haswell over $1 million in equipment,Doguet estimated. Even with the chal-lenges, there are several young farm-ers following in their dads footsteps.Doguet knows one 24-year-old gradu-ate of Lamar University who is nowfarming 600 to 700 acres in organic

rice. We denitely need younger,innovative farmers, he said. Mostfarmers in business now are collegegraduates. But its a dangerous thingin this country with a small portion ofthe population feeding everybody. Weneed to get more prot into the agsector.



19/52

text by CATHLEEN COLE

Be aumonts celebrity chef Tiany Derry

is constantly cooking up new ideas

to keep her career fresh. Television

shows, T-shirts, a cookbook and a line

of spices are currently on her menu.

Born to cook

Food has always played a big part in Derryslife. She remembers helping her mother in thekitchen when she was still a toddler and startingto cook by herself when she was just a few yearsolder. Family dinners were an important part ofher childhood growing up in Beaumont. Familybirthdays and holidays were based around bigmeals. For Mothers Day, the men of the fam-ily cooked. For Fathers Day, the women of thefamily prepared the meal. We tried to outdo themen, Derry noted of the friendly competition.

Derry credits her mother, Louisa Austin,

for teaching her how to cook. My mom wasadventurous, Derry said, adding that she oftentried new foods and new recipes. I think thatsthe base. I add on to those things. That was thefoundation. My mom started it.

The young chef began her culinary career atInternational House of Pancakes on Eastex Free-way in Beaumont where she started as a serverat 15 years old. One day, the kitchen sta neededhelp. She jumped right in calling the orders tothe cooks and making pancakes. I loved it, sheremembered. It was so much fun. But she hadto keep her grades up anything less than theA-B honor roll at Ozen High School and her

CATCHING UPWITH OURTOP CHEFTiffany Derry is addingmore fresh projectsto her career menu

t i f f a n y d e r r y

vipersonality

>>



20/52

parents would make her quit herjob.

After graduating from highschool in 2001, she attendedthe Art Institute of Houston andearned an associate of sciencedegree in culinary arts in 2003.From there she moved on tone-dining establishments as anexecutive sous chef and later asan executive chef. In 2010, sheearned a spot as a contestant for

Bravo televisions reality programTop Chef and appeared in sea-son seven, when she was voted fanfavorite, and season eight.

Although her cooking and hertastes moved toward ne diningand ne foods, she still likes a bigstack of pancakes with bacon ora fast-food burger with fries nowand then. I denitely love all ofthat, she admitted. But I havea deep appreciation for the nerfoods. I denitely cannot go with-out the ner foods.

More television in the mix

In September 2011, Derryopened a restaurant called PrivateSocial in her new home base ofDallas. She got the restaurant upand running and sold it in January2013. Thats when she startedpromoting her television careerand launched a consulting rm for

restaurants called T.D. Concepts.Derry is now a regular food ex-

pert on Spike TVs Bar Rescue.This spring, shell host SpikesHungry Investors with Jon

Taer and John Besh. The showputs two struggling restaurantsto the test to prove they deservea second chance at success. Therestaurant that shows the mostpromise of improving wins a largecash investment. Each episodetakes place in a new city around

the United States. (There will bea few Texas restaurants featured,but she cant divulge them.) Itsa great mix because all of us getalong so well, Derry said.

Why is television such a goodmedium for the chef? People tellher shes real, she said. Im notacting. I dont put on a show.

New recipes for success

This year, Derry will oerT-shirts with culinary-related slo-

gans on her website and in a fewTexas-based stores. One sloganreads Know your roots and dpicts root vegetables. Im big oknowing where you come from,she said. It grounds you.

By years end, although shehasnt announced the title yet,Derry plans to have her memoircookbook published.

Theres another big project,its currently simmering on the

back burner. Its a line of Derryspices and spice blends produceby Beaumont-based Texas CoeCo., makers of TexJoy seasoninand spices. Were still workingthat, she said.

Sage advice

Even though Derrys televi-sion career is taking o, she stiwants to open more restaurantsIm planning for another concin the fall, she said. I denitewant more restaurants.

Whats her advice for someothinking of opening a restau-

rant? Go work in one rst, shadvises. Just because you enjocooking at home doesnt meanyou can run a restaurant. Truthtold, cooking is just a small parrunning a successful business. Ycant be just a chef. You have toa business person. VIP


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22/52

text by BarBara Mahany

Lets start with the

ugly truth: Your

kitchen has gone

to pot and we

dont mean the

cooking kind,

the kind you cant nd for all the

whatchamabobs and doohickeys

youve hoarded over the years.

You cant see the countertops(yes, those quarried-just-for-you landing pads you haventeyeballed since the day they weresmacked down).

You can barely yank open theextra-wide utensil drawer, whatwith all the thingamajigs youvestued inside. Psst, do you re-ally need three dough scrapers?

And whats with the ve orangepeelers, the deep-dish pizza pangrabber you havent used in 16years, and, excuse me, pleaseexplain the microwave probe thatlooks for all the world like some-thing that belongs in a carpen-ters tool belt?

Oh, sure, you could call in thedemolition crew and start fromscratch. But weve got a smarteridea: Pare it down. Ditch thedetritus. Dial up the bliss thereby the cutting board. Find your

kitchen Zen.I call all this stu that builds

up life plaque, says life coachGail Blanke, author of Throw Out

Fifty Things: Clear the Clut-ter, Find Your Life. It clogs tharteries of our lives and, Godknows, it stops up our creativit

Seekig te ZeGail Blankes guide to the uncluttered kitchen:

! Start simple. Pick one drawer 15 minutes is all were asking. Set a

timer.! As you rife through, ask: Do I like it? Am I using it now? Do I want to pass

it to my kids? (If the answer is no, anywhere along, slap on the eviction notice.

! Remember: You dont have to toss Grannys corncob-shaped platter into

the trash; you can always donate.

! Once you conquer that lowly drawer, youll be emboldened to take on a

cupboard, the pantry maybe even the dark recesses of your fridge.

clearing spaceWt to do we ou kitce

Ze is buied deep beet gzillio wtcmbobs

k i t c h e n s

vip home



23/52

Seeing as she wrote 271 pageson the subject, Blanke can cleara kitchen in a matter of minutes(follow along with her de-clutterguide below). Most of whats

clogging the joint, she says, isthe debris of indecision.

You really need that oyster-shucking knife you havent usedin 11 years?

Lest you think shell haveyou tossing the kitchen sink, shesoothes: Im not a minimalist.Im a middle-of-the-road person.The dierence is I dont keepanything around that I dontuse.

And therein lies your home-work.

Were not talking abouthaving the tidiest kitchen onthe block, says Blanke, weretalking about being free. Youclear the clutter, you clearyour mind.

Heres inspiration: Blanke,a rst-rate cook, one who candebate morels versus chan-terelles with the best of em,says the most sumptuous partof any holiday is what goes on

way before dinner is served inthe kitchen, the cleared-of-life-plaque kitchen.

In her old farmhouse, itsve grown-ups and an oversizegolden retriever, ringing roundthe cookstove. Its a candleburning on the clutter-freecounter, a lamp glowing in thecorner (because there arent18 odd appliances hogging allthe real estate). Its not beingworried that when one of thesous chefs is rummaging fora pie cutter hell be impaledby one of umpteen redundant

whatchamahoojies.When the kitchen is a place

where the ones you love arentelbowing for inches, wheretheres room to peel and chopand stir, it makes people feellike they belong, feel cozy,says Blanke. You have casualconversations that you mightnot otherwise have. Thatswhat we remember its notabout having a perfect dinner,its about creating somethingbeautiful together.

Chef and author RosannaNafziger Henderson downsizedfrom her already undersizedkitchen when she married thispast summer, squeezing into amere 60 square feet in whichshe still manages to churn but-ter, ferment sauerkraut, evenmill her own buckwheat.

She savors getting by witha few utensils that connect herto the ways of cookery longago, weave a little exerciseinto her day and create much-needed pauses in the rush tofeasting.

One of the main things

about being in the kitchentogether is doing paralleltasks, and the conversationsthat happen when your handsare doing something, saysHenderson.

And, adds Blanke, makingroom in a kitchen for goodsouls and conversation allowsfor the richest recipe of all:You want the people whovecome into your home to walkaway dierently from the waythey arrived. MCT


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Inspired by the colors of some of Februarys seasonal fruits andvegetables beets, parsnip, tangerine, broccoli, asparagus, bok

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f e b r u a r y f a s h i o n

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25/52

beetThe color of passion is dramaticallyreected in an elegant gown. Thisiconic winter hue belongs in everyoneswardrobe. Unleash your inner goddess.

Burgundy oppy hat, Splash of Karma,Nederland, $22; Burgundy scarf, DaisyParc Boutique, Nederland, $15; Burgundymermaid gown, Daisy Parc Boutique, $250.



26/52

red onionSimplicity is striking. Find comfort in reliable basics, such as wide-leg pants and a soft sweater. A modern take on classic colors.

Wine pleated pants, Splash of Karma, Nederland, $52, Magenta ombresweater, Splash of Karma, $59, Rhinestone necklace, Dillards, ParkdaleMall, Beaumont, $58.



27/52

lemonDont be afraid to embrace your inner child in a cozy lemonyellow sweater. Add a pop of color on the face with lipstick orblush to keep a vibrant glow.

Sparkle cable knit sweater, S&M Family Outlet, Beaumont, $16.

tangerineBe sweetly bold in a sassy orange ensemble. An unexpected mixof fabrics and layers is always daring.

Orange shorts, Daisy Parc Boutique, Nederland, $49; Angora wool blendsweater, Dillards, Parkdale Mall, Beaumont, $79; Orange denim biker

jacket, Dillards, $69.



28/52

asparagusStay cheeky in fresh shades of green that complement anyskin tone. A variety of hues makes for a chic visual salad.

Green eece drawstring jacket, S & M Family Outlet, Beaumont,$68; Pea green structured handbag, S & M Family Outlet, $60; Goldand emerald drop earrings, Dillards, Parkdale Mall, Beaumont, $15;Vintage green gloves, stylist owned.



29/52


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parsnipWith a monochromatic look, createinterest with a mix of unusual textures.Pale tones make smoky eyes standout even more. A soft shade of grey isuniversally user-friendly.

Italian wrap sweater, S & M Family Outlet,Beaumont, $100; Silk organza rufe skirt, S& M Family Outlet, $170; Faux fur jacket, S& M Family Outlet, Beaumont, $63; Vintage

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31/52

EATING

FORACAUSE

text by CHERYL ROSE

T

heres a good chance a third of the people reading

this worked in the food industry at one time. People

dont realize the restaurant industry is the largest in-

dependent industry in the country, said Charles Duit,

chef instructor at Lamar University and food servicedirector at Calder Woods. One out of every three people has worked

in the industry in their lives.

Taken together, area restaurants and related industries make alarge economic and employment impact. About 170 restaurants aremembers of the Sabine Area Restaurant Association (SARA), the localchapter of the Texas Restaurant Association (TRA). Being a memberof TRA has many practical benets for restaurants, such as collectiveinsurance deals, advocacy, marketing and education.

However, the local chapter has taken membership to a higher level,using their fraternity of food experts to raise more than $1 milliondollars over the years to support other nonprots. Through two majorfundraising events, Taste of the Triangle and Chefs Delight, SARA

Through Taste of the Triangle

and Chefs Delight, SabineArea Restaurant Association

voluntarism is a cycle of giving

vipworthy

>>



32/52

has raised more money thanchapters in Houston or SanAntonio at various times and isone of the top in the state eachyear for giving back to the localcommunity.

At these events, all the foodis provided for free, but it takesa lot of time and eort for thesebusinesses to prepare and stathe booths, said Jay Jenkinson,the vice president and director ofoperations for Cheddars Beau-mont/WOW Food Concepts andthe current volunteer presidentof SARA. Its a gift. Its a circleof giving.

SARA, then and now

Though the restaurant in-dustry is competitive, it is also aclose-knit community, local res-

taurateurs insist. Everyone re-lates to the challenges everybodyhas, Jenkinson said. When wecome together, its powerful.

Monica Roberts of CourvillesCatering has been involvedwith SARA for the last decade,particularly in organizing Tasteof the Town.

The restaurant business isntas cutthroat as people think itis, she said. We have a goodtime and support each other.

The associations roots goback to 1946, according to FrankMessina of Debbs-MessinasLiquors in Beaumont, who hasbeen involved with the group for40 years and led Chefs Delightfor 24 years.When I got in-volved as a young man, so manyof the leaders were indepen-dent restaurateurs, family- andlocally-owned in the GoldenTriangle, Messina said. Therewere very few chain operations40 years ago. So many of theleaders of the organization then

were self-made no education,but great business people.

Jenkinson said the list of origi-nal members reads like a whoswho of mom-and-pop restaurantsof the era. It was more than agroup of restaurateurs; it was agroup of close friends.

The group became an ocialchapter of TRA in 1986. As theGolden Triangle has grown, morefood concept and chain restaurants

have moved to the area, whilemany of those founding mem-bers have passed on, sold out orretired.

Current leaders view this trendas a positive indicator of the localeconomy and the opportunities forgrowth, though an ongoing chal-lenge to encourage involvement.Messina estimates only a third ofthe 170 members are active in theassociation.

Giving spirit

The Taste of the Town eventhas raised more than $1.1 milliodollars in the past 30 years. Thodollars in turn were donated tosupport the Babe Zaharias SpecOlympics, Some Other Place, thSoutheast Texas Food Bank andBoys Haven and Girls Haven.Those organizations know wherto come when they need a handRoberts said. For example, SAR

A Bg FalyAny restaurant can elect to join SARA,

with membership fees scaled by gross

prots. However, many of the key leaders

throughout SARAs history have been

associate members, meaning they dont

own a restaurant but provide some kind

of service to the industry.Messina, who

owns liquor stores, is a good example,as is David Heilman of Ace Imagewear

in Beaumont who served as the top

sponsorship chairman of Taste of the

Town for years. Geographically, the local

chapter stretches from Orange to Winnie

and Jasper to Port Arthur.

photography bythe BeAumont enterprise



33/52

2014 Taste ofthe TriangleThe Sabine Area Restaurant Association

will host the 31st Taste of the Triangle

in March. The event is typically lled to

capacity. Restaurants that participate

donate the food and staff for the event.

Guests pay one ticket fee and then cansample foods at the booths that have

numbered anywhere from 40 to 115 on

big year. Drinks and a live band are part

of the festivities. Sponsorships are avail

able and allow early admittance.

When: March 4, 5 p.m. to 8:30 p.m.

Where: Beaumont Civic Center

Tickets: $20, available through Tick-

etmaster, Beaumont Civic Center and

H.E.B. Dowlen Road.

provided a new freezer when GirlsHavens broke.

SARA also spends about$20,000 each year at the SoutheastTexas State Fair YMBL LivestockAuction. The processed meat isdonated to the same nonprots.

The other major event, ChefsDelight, occurs in the fall in con-junction with the Golden TriangleChefs Association. This event hasraised as much as $125,000 in one

night. The proceeds go to supportscholarships to Lamar Universityand Lamar Institute of Technologyculinary programs. SARA volun-teers estimate they have donatedabout $500,000 in scholarshipsand equipment, in addition to a$250,000 endowment they estab-lished in 2008.

Creating an endowment isunheard of for a small chapterlike us, Duit said, adding that 21

scholarships were awarded in Janu-ary. SARA also gives two scholar-ships to the Lamar Universityprogram to high school students.Prospective students compete towin a scholarship in either theculinary or front-of-house division.

Fresh blood wanted

The SARA leadership viewstheir biggest challenge as freshblood: new volunteers to the orga-

nization and skilled new employees to the restaurant industry.

The challenge for us is toreach out into the new organiza-tions that have come to the areaand embrace them, Jenkinsonsaid. Though they are mem-bers and many support SARAby providing booths or buyingtables at our events, we need toask them for some human capitato continue our eorts.

Messina echoed thesethoughts, concerned that manyof the most active board mem-bers are in their 50s and 60s.

In addition to convincingvolunteers to step-up, all restau-rants worry about having capablemployees due to workforcecompetition. Alternative indus-tries are pulling away workers,but people are always eating,Duit noted. Restaurants are thelargest supporter of minority anfemale management. People riseto the top of their local restau-rant faster than anywhere else.The possibilities are unlimited.You can start as a dishwasherand end up the manager.

Investing in the Lamar culi-nary students is just smart busi-ness to pay it forward, as SARAmembers view it.

Im starting to see someof my students get involved,Duit said. They left school,went into the workforce andhave come back to help. Theyremember beneting from thescholarships. Thats my personawow moment, seeing themcome back. VIP



34/52

text byMATT LEE And TEd LEE

Gumboshould be

as straight-

forward and

approachable as its name. But

something about the spicy Creole

soup seems rigid and intimidat-

ing. Whenever we mentioned

gumbo in a group of food lovers

we heard cryptic warnings:

If you make it right, its themost expensive dish youll evermake.

If you dont let it sit for threedays, its not gumbo.

Its all about your roux.You cant make a little bit of

gumbo, so dont even attempt it.Gloomy advice like that tends

to induce kitchen cramp, thecooks version of writers block, sowe were thrilled to attend a gumboduel at the Southern FoodwaysSymposium in Oxford, Miss., notso long ago where two competi-tors gumbos were so wildly dif-ferent that the mere suggestionof competition seemed downrightunsportsmanlike. In a leafy grove,competitors ladled out their nestgumbo to 120 restaurant critics,chefs, culinary historians andplain old eaters, who voted byapplause.

Here were stews that had incommon only the white bowls inwhich they were served.

Leah Chase, the chef and ownerof Dooky Chase in New Orleans,

served a superb traditional Creolegumbo, a rich, smoky gravy full

of good things: shrimp, chickenwings, crab legs, sausage, hunks ofbeef brisket.

Fritz Blank, the chef and ownerof Deux Cheminees in Philadel-phia, ladled out a tribute to hiscitys pepper pot, a gumbo with allthe fundamentals of Ms. Chases:a thick soup with gentle spiceand heat, textured by a variety ofmeats.

But where Ms. Chases soupwas a brackish, silky broth thick-ened with roux and le powder,Mr. Blanks was jack-o-lanternorange and velvety, thickened by a

puree of rice, leeks and butternutsquash. Ms. Chases gumbo got itspep from paprika and hot sausage,Mr. Blanks from ginger and haba-nero chili.

Both gumbos were deeply com-plex, wildly exotic and perfectlybalanced all at once: alternatinglybriny, hot, savory and sweet ele-ments mingled to mesmerizingeect, producing a slightly mys-terious, almost spiritual pull thatmade us reach for spoonful afterspoonful.

But if it seemed like food madeby gods, both chefs advice wouldinspire any cook whos been scaredo by gumbo.

You can do what you like togumbo, Leah Chase told us afterthe duel. The other day I madeone with quail and venison sau-sage for a group of hunters.

Fritz Blank was just as reas-suring. Gumbos like meatloaf,he told us. Everyone makes itdierently.

Though theres little mysteryto what makes gumbo tasty, its

(To Each His Ow)

g u m b o

food dining

THE GUMBOVARIATIONS



35/52

spice, always retains a sense of the exotic.Though Cajun and Creole cultures

have nourished the gumbo tradition overthe years, gumbo evolved into more thana few variations as it spread throughoutthe Eastern United States. In Philadel-phia, pepper pots like Mr. Blanks, with-out roux or le, but with peppery heat,tripe or turtle and sometimes dumplings,are attributable to the citys large 18th-century population of West Indians. Inthe Carolinas, the word gumbo conjures

the aroma of shrimp, crab and okra sim-mering together.Knowing all that, and emboldened by

Leah Chase and Fritz Blank, we set out tomake our own version of gumbo. Sincemaking it is, in essence, the creation of aavorful stock, many gumbo recipes sim-ply begin with water. But if you have thetime to prepare it, a rich stock made withone of the ingredients in the gumbo canadd a more robust avor. After reserv-ing the meat from the duck we roastedfor a gumbo, we threw the carcass intoa stockpot with a few bay leaves, addedwater and simmered it for an hour. For agumbo that called for peeled shrimp, we

reserved the shells and heads and sim-mered them with celery and onion.

If you dont have time to make astock, you can give gumbo a sweet, brinycharacter by adding a couple of cleanedhard-shell crabs to the pot. And ofcourse, you can save real time by usingcanned broth.

As for the thickening, the truth is,any gently avored starch works well,including yellow potato, sweet potato andpureed rice.

A pinch of le powder on the tonguetastes like green tea, but in the amountsin which its commonly added to agumbo a tablespoon per gallon itsavor remains more a matter of faithand speculation. File is added only afterthe ame has been turned o, so if yound your soup too thin at the end of thesimmer, add some le. If you prefer athinner, brothier gumbo, just leave itout. File can be found in most SoutheastTexas grocery stores.

Okra has an almost slimy quality,referred to as ropiness, but it can be eas-ily cooked out, by sauteing it in a smallamount of butter or oil, over a low ame,and stirring constantly until the okrais dry. It browns nicely, with a pleasantroastiness.

Chefs like Steve Manning at Bayou inHarlem make roux in large quantities andstir it, spoonful by spoonful, into a hotgumbo stock until the soup reaches thedesired consistency. But you can also usethe hot roux like fat, sauteing the veg-etables and herbs in it to bring out theiravor before adding them to the pot.

Peanut and vegetable oils are mostcommonly used for roux, because theirsmoking points are higher than those ofbutter and lard. But you can choose yourfat according to cost, taste or inspira-tion (use the fat from the roasted duck if>>

mystique may persist simply because eventhe quickest gumbos invite long oppor-tunities to meditate, to peer into the potand wonder whats going on beneath thetumultuous surface. Gumbos links to thespiritual world are hard to break.

Ms. Chase tells a story about givinga dinner in 1942 for a group of TuskegeeAirmen who steadfastly refused to eatthe gumbo she and a friend had preparedbecause they feared the le she put inthe pot was a voodoo powder intended to

ensnare the men. One of the men wastelling the others, Dont eat the gumbo! Ifyou eat that gumbo, youll never leave NewOrleans.

The simplest denition of gumbo is asoup made by simmering meats, seafood,vegetables and spices in a thickened stock.Usually its served over rice. But over thecenturies it has taken on the same aura as-sociated with biscuits and pie crust: homeyand simple, but not easy to execute.

The one thing that really denes it,though, is the way it is thickened. Gumbois much denser than a simple soup; thebroth has a thick, almost viscous con-sistency. And that characteristic is most

commonly created by making a roux,cooking our and oil together until theythicken and darken. Otherwise, gumbocan be thickened with le, which is justpowdered dried sassafras leaves. Or itcan be thickened with okra, which adds abrambly avor along with a mucilaginoussubstance. (The name gumbo comes fromthe Bantu word for okra.)

Roux, okra and le powder are the holytrinity of gumbo, and it is in them thatmost of the gumbo partisanship is vested.Families throughout the South can be ar-ranged more or less along the three lines,though many will use a combination.

The mythic roux not only thickens butalso broadens and enhances the stewedavors of the gumbo. To Frank Brigtsen,of Brigtsens in New Orleans, a good rouxhas a deep, nutty taste like roasted peanutsor pecans that marries with the stock togive gumbo its avor.

Creole cooks in Louisiana usually pre-pare some variation of three basic recipes:a Creole gumbo that includes sausages,beef, veal, ham, chicken, whole crabs orshrimp and is thickened with roux and lepowder; a simpler okra gumbo thick-ened with okra and including a variety ofshellsh; and a gumbo aux herbes (orgumbo zherbes), made with as many as 10

varieties of greens and traditionally servedduring Lent.

All American gumbos trace theirorigins to a melding of cultures in the 17thand 18th centuries, when the settlementof the Louisiana Territory and frenetictrade across the Atlantic brought Spanish,French Acadian, Portuguese, African, WestIndian and Native American foods intoa fortuitous collision. Rich Spanish shstews, African okra, American sassafrasand hot peppers from Jamaica all becamecore elements in a new American dish,whose murky depth, evoking sea, land and



36/52

youre preparing a duck gumbo).To make a roux, measure out

roughly even quantities of fat andour. Heat the fat over a low amethree or four minutes, then addthe our and whisk the mixturecontinuously for the next 30 to45 minutes to avoid burning theour (a scorched roux makes agumbo taste bitter, and must bediscarded).

Roux can range in color from

a blond, condensed-milk white toburnished, toasty brown, depend-ing on how long you cook it.Gumbo cooks tend to use a rouxthat is a shade somewhere betweenpeanut butter and dark chocolate.

Mr. Brigtsen uses a milk-choc-olate-colored roux in two gumbos,one made with rabbit, the otherwith seafood and okra. The darkerthe roux, the more toasty the avortends to be, but as a roux darkens,its thickening properties decrease;for that reason, some gumbo cooksprefer to use a more golden roux.

The meats that avor and addhearty texture to a gumbo requiresome premeditation, to ensure thateach element is properly cookedwithout overcooking. The most de-licious gumbos we tasted combinedas many textures as there were a-vors, from the most tender threads

of crab meat to the resilient crunchof shrimp to the chewy morsel ofveal.

Subtly avored seafood, likecrab meat, shrimp and oysters, re-quires a more delicate touch. Addit close to the time you turn o theame. Toss in the shrimp 5 to 10

minutes before the ame is turnedo, and oysters and crab meat onlyat the moment. In a gumbo thatincludes both oysters and toma-toes, the oysters should be addedshortly before the gumbo hits thetable, as they will react with theacid in tomatoes if allowed to steep

for longer than an hour.At the Shoebox Cafe, Alexan

Smallss spicy roux-and-okra-thickened gumbo is textured bycorn, nely diced green and redbell peppers, chicken and oysterThe okra is cut lengthwise, intostrips instead of the commonrounds, and a mound of rice ispiled in the center of the bowl.Along one side of the rice, sixsteamed shrimp are added as a g

nish, cool, sweet, and unadorneda nice counterpoint to the soupsspicy heat.

A similar shrimp and okragumbo gets more traditional trement at Bayou, with rounds of oand shrimp bathed in rich browroux-thickened soup. Mr. Man-ning, who spent 20 years as a chin New Orleans, said, Its a clasdeathbed recipe, given to him bfriend whose grandmother, a NeOrleans native, passed it on to hgrandchildren before she died.

Thats one way to get a greatgumbo. But making it up fromscratch isnt all wrong, either. Aall, the gumbo duel in Mississipwas not settled with a clear winnEach competitor received suchresounding, sustained applausethat the moderator had to call itdraw. VIP


In Louisiana, Mardi Gras is more than one day in one city. It is a statewide

celebration, and it is never the same party twice. This time, bring something

better back from your vacationstories you will be telling for years.

2014 Louisiana Department of Culture, Recreation & Tourism

THE

LONGER

!

THINK.

PARADE ISTHAN

YOU


37/52

In Lake Charles/South-

west Louisiana, Mardi

Gras does not just mean

parades and costumes

its a combination of Carnival

krewes with community spirit

and tradition.

Lake Charles/SouthwestLouisiana boasts the second larg-est Mardi Gras in the state withover 60 krewes, more than 20family-friendly events, and a newSouthwest Louisiana Mardi Grassmartphone app.

The magic of Mardi Graskicks o the Friday before FatTuesday and the fun does notstop until the last oat rolls dur-ing the Krewe of Krewes Parade

on Fat Tuesday, March 4. TheMerchants Parade starts the fes-tivities on Friday night, Feb. 28.

Throughout the weekend,there is Childrens Day, witheducational activities for kidsfollowed by a Childrens Parade.

The Krewe of Barkus parade of

royal dogs and the Iowa Chicken

Run are sights to see! The avorof Mardi Gras wouldnt be com-

plete without food events such

as the World-Famous Cajun Ex-

travaganza and Gumbo Cook-o

and the Taste de La Louisiane or

music festivities such as the free

Zydeco Dance.

Kings, queens and captains

for each krewe, known as royalty,usher in the Mardi Gras season

by promenading at the Royal

Gala, held the Monday before Fat

Tuesday, March 3. Lake Charles

is the only place in the state

where the public can see all royal

courts in their full regalia.In Southwest Louisiana local

traditions and costumes frompast seasons are archived in theMardi Gras Museum of ImperialCalcasieu open year-round. The

museum, located in the CentralSchool Arts & Humanities Centeat 809 Kirby Street, houses thelargest collection of costumes inthe South. The museum encom-passes six rooms, and includesanimated narrators, videos, aparade oat and even talkingchickens. The museum is openTuesdays through Fridays from1 - 5 p.m. Admission is $3 foradults, $2 for children and seniorcitizens, and group rates areavailable.

For more information onMardi Gras in Lake Charles/

Southwest Louisiana as well asinformation on the Mardi Grasapp, visit www.swlamardigras.com or call the Lake Charles/Southwest Louisiana Conven-tion & Visitors Bureau at (800)456-7952.

Mardi Gras: Louisiana Style



38/52


39/52

s e t e x a s e v e n t s

vipspotlight

YWCA Holiday Gala

Laura Bell and Linel Moody

Camille Briggs, Michelle Crayton

Linda and Joe Domino

James Trahan,Tootie Koons Sherr ie and Jeff Branick Walter Smith, Mart in Lee, Jr.

Dorrie, Jonathan and Sumone Adolph

Judge Donald and Marie FloydJamie Smith and Alice Ramsey

Andra Pitre, Sharae Reed

Elise Fulton Smith, Noel Smith, Hazel Tanner, Tanya Tanner and Kathy LeeFelton Fontenot, Joe Bailey



40/52

Pour Les Enfants

Lunch on

the Lake

Rachel Grove and Clint and Heather Woods Jessica and Jason Whi

Judith Quimby, Debra Moore Molly Benoit, Marvin Benoit

Victoria Zizmont and Gwen Gerber

Kenny and Jill Wiebusch

Denny Wiseman and Stephanie Price

Cassy Yates, Cacy Goodwin

Sheila and Greg Gentry and Karen Fontenot Kim and Troy Tucker

Charlotte Sterling,Ashley Lafeur, Staci Powers Deborah Queen, Lynn Huckaby

Crystal Sanders, Rita Ochs, Ana Garciarene sheppa

lacie grant

Chris Kovatch and SaraBrooke Burnside James and Trudy Johnson



41/52

Main St. Market

Katie ONeill, Katie Beaver, Lindsay Homann Nancy Black, Robin Lockhart

Corrie Terry, Savanna Moore Diane Cannon,Al icia McKibbin

Stacey White, Christina Ceravolo, Dixie White Melodie Babineaux,GenieCampise

Ike, Luca, Chris, Amanda, and Cheryl Akbari

Meg Baertl, Summer Sanderson Kathy Green, Phyllis Fernandez

lacie grant


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PN-G 60sHoliday Party

LamarissimoConcert

Ron and Susan Arceneaux and Travis and Bonney Bryan

Olivia Stevenson, Ally and Emily Steelman Trinity Belcarris, Grace Steelman

Martha Petit and Sandra Latiolais

Jamie Anderson, Dean Steelman

Terry Jackson and Sylvia McDufe

Mary Louise Crim and Elizabeth Miller

Mike Borel, Lana Guidry and Mike Simon Peggy and Glenn LaGrange

Stel la Jones and Wanda Verdon Sara and Harrison Root

Beth Duncan, Charlene Leonard and Joedna Smyth

scott eslinger

Linda Martin, Diana Weldon, Shirley Hvezdos and Catherine Nichols



43/52

BCPs Annie

Sherry Hanson, Patsy McDonald and Anita Lewis Jim and Teetsie Champagne

Margaret, Francis, Clare and Randle Coker Kim Traylor, Darlene Johnson

Erin Watson, Jean Moncla and Celia ColemanRoss Simmons, Natalie

Bergen-Henengouwen

Diane Lovelady, Valerie Conerly, Nina Marks, Hannah Bagwell and Julia Bagwell

Mary Bolton Cockrell,Virginia Nutt Janci Kimball, Paula Bothe and Joy Lynne Bakers

cotteslinger

Sugar PlumBreakfast

Crissy Clarke, Brenda, Jadyn and Lara WilsonMonique Steinhagen,

Brenda Wilson

Bonnie and Joey Tortorice,

Connie and Lily Hebert

Kathryn Lamb, Mary, Patricia

and Isabella Tortorice

Merrit Malley, Shanna and Macy BriggsKay Blankenship, Gabbiand Paige Grisanti

Kaylyn Smith, Madison Moore, Juliana Strickland,

Gillian Laird, Sarah Wilson and Caroline Mayer



44/52

Jackie Jackson

Owner, Jackies

My favorite dining out

place isCARRABBAS.

The Spiedino Di Mare

is my favorite dish! And

the hot bread, herbs and

olive oil with the Caesar

salad before the meal is

really good. They have

great service and a nice

atmosphere.

Tony Brown

Ozen High School stud

football and track star

My favorite is the grille

pork and shrimp sprin

rolls with the rare-eye

noodle soup atPHO

FOUR SEASONS.

Blue Broussard

Broussards Mortuary

Musician/Singer, Blue

Broussard Band

I really enjoyNEW YO

PIZZA & PASTAin

downtown Beaumont.

ambience, food and w

are the perfect combin

tion. I love their house

salad and house dress

in addition to the pizza

also enjoyELENAS M

ICAN RESTAURANTa

both their College St. a

Phelan locations. Teca

Tuesdays are a favoritfor my friends and me

like their P.J.s special

(chalupa, taco and bur

and the beef quesadill

Cindy PartinPresident, Junior League

of Beaumont

I loveFINCH HUTTON

in Nederland and their

Firecracker Mussels when

available and any of their

seafood specials. I ap-

preciate the atmosphere

and the people and the

food is fresh and made to

order. My husband loves

their Tomahawk steak.

We also loveJUJUS

CAJUN CRAWFISH

SHAKin Fannett during

crawsh season. BYOB

and crawsh? Enough

said. In Beaumont, we

loveVAUTROTS CAJUN

CUISINEs chicken

and sausage gumbo or

fried shrimp or anything

they make. They are

family-owned, using fam-

ily recipes and allowing

BYOB. We also loveNEW

YORK PIZZA AND PASTA

downtown. The pizza youcan make-to-order or the

Shrimp ala Romano, all

made fresh with delicious

ingredients. We like to eat

out and try new things.

Dana Babineaux

CARRABBAS every time!

Its always consistent no

matter what! My go-to

favorite is their let-hands

down the best steak in

town.

Carolyn Howard

Executive Director, Beau-

mont Main Street

I love, LOVE the chopped

beef sandwich and

coleslaw atTONYS BAR-

BECUE! Its WONDERFUL.

THEBESTTHINGI EVER

ATESoutheast Texansname their favoritedining-out dishes inthe Golden Triangle

Mark Petkovsek

Tiger Safety and retired

major league baseballplayer

The Thursday lunch of

spaghetti and meatballs at

the oldQUALITY CAFEin

downtown Beaumont.

Rabbi Joshua Taub

Temple Emanuel

My favorite meal would

have to be the MLG Salad

with blackened tuna atMAJOR LEAGUE GRILL

in Beaumont. I love black-ened sh and combined

with the salad, it makes

for a perfect meal. It is

consistently delicious. I

can be a very boring res-

taurant eater; when I nd

something I like, I order it

every time.

Bob Wortham

Judge, 58th District Court

I have three that are too

close to call.CARLITOS

grilled shrimp,SCHOO-

NERSgrilled whole

ounder,BIG JOHNS

GRILLSoxtails. You can

go to Houston or any other

city and not nd a meal

that can match them.

e a t i n g o u t

vipadviser

compiled byCHERYL ROSE



45/52

Chelsea TiptonMusic Director, Symphony

of Southeast Texas

My favorite meal around

Beaumont isPITA PIT. Itis served fresh with good

service and you can put

lots of veggies in your

pita. It doesnt make me

feel so weighted down.

W.L PateOwner, Pate Resource

Group and Beaumont City

Councilman

We do have so many great

restaurants in the area

likeSUGAS, CARRA-BBAS, THE GRILLandFLOYDS, but the bestmeal that I have had is

courtesy of theHOLIDAY

INN AND SUITESand Ex-ecutive Chef and AssistantGeneral Manger Leonel

Ducharme. I purchased

a Chefs Table Dinner as

an auction item. The fol-

lowing is the menu: potato

galette, fried goat cheese

salad, roasted pumpkin

soup, glazed pork belly,

sliced tenderloin of beef,

julienne vegetables and

a Madeira wine sauce

nished with pumpkin tart.

It was superb!

Russell A. WaddillPartner, Neos Marketing

I have several favorite

meals that depend on my

mood. Here are my top

four:

1.CARRABBASfordinner: Fish of the day (ti-

lapia, snapper) with wolf

sauce, side of zucchini

frittes and garlic mashed

potatoes, Mediterranean

salad to start with, that

awesome warm bread,and Peroni beer on tap.

2.KATHARINE & CO.for lunch: Mango and

avocado salad with

pecan-crusted chicken,

black iced tea.

3.JASONS DELIforlunch: The Managers

Special half a Chicago

Club with a side of fruit,

cup of tortilla soup, black

currant iced tea and ice

cream cone!

4.WILLY BURGERon the

weekend: #2 Cheese-burger with sweet potato

fries and side of barbecue

sauce, Shiner Bock on

tap OR anything from the

breakfast menu!

David Parkus, M.DChristus St. Elizabeth

My favorite meal in

Southeast Texas isGREATCHINA RESTAURANTsMongolian beef.

Austin WilliamsVice President of U.S.& Global Sales, Games

People Play

For breakfast,WILLYBURGER.The kids lovethe chocolate pancakes

and the adults like the

breakfast sandwich. Then

for lunch, the grilled ahi

tuna sandwich from Willy

Burger is AMAZING. For

dinner, I go toTHE GRILLbecause its quiet and

you can actually hear theperson you are talking to.

Their Drunken Gumbo is

GREAT, as is the tuna and

the sea bass. The best

brunch in town isSUGAS.Other top hits include

HONEY B HAMfor greatgumbo, the sh tacos

fromBAYOU CAFEandCARMELAS for Mexican,hands down.

Richard JamesEntrepreneur and

Co-Founder of the Gusher

Marathon

For a unique, sin-fully delicious treat, I

likeBOOMTOWN BBQCOMPANY! An order ofa G7 sandwich, torpedo

(sausage, peppers, and

mustard wrapped in a tor-

tilla) and a cobbler (apple,

blackberry or peach

they are all good) will keep

your stomach happy!

Stephanie MolinaDirector of Marketing,

Beaumont Convention and

Visitors Bureau

My favorite meals wouldbe fromTHE GRILL,FLOYDS&BOOMTOWNBARBECUE.

Paula ONealExecutive Director, Some

Other Place

My favorite food is Mexi-

can. I loveCASA OLE, LACANTINA, ELENASandevenTACO BELL. My fa-vorite dish is queso. Casa

Oles is my favorite.

Nancy BeaulieuJustice of the Peace

I love the lobster ravioli

fromCARRABBASandthe Caesar salad and

bread that goes with it.

Jody NolanOwner, World Gym

My two favs are the

veggie egg white omelets

atWILLY BURGERwith

my grits, wheat toast andcoffee and the chicken

and sausage gumbo from

HONEY B HAM.

Summer LydickOwner, The Painted Wall

I am loving the tuna

burger, rare, atWILLYBURGERlately! Its like asushi burger. The wasabi

coleslaw and mayo on it

are a perfect combination

and their food is always

consistent. Its a quick,

easy meal with friendly

service and a great local

place. I LOVE support-

ing LOCAL as much as

possible.

Larry BeaulieuRetired KFDM General

Manager, Anchor

I likeCAF DEL RIOschile rellenos because

Mexican food makes m

happy seven days a w

Kristyn Henderson

Lamar University Cheeand Mascot Coordinat

My favorite breakfast

isTASTY CREAMDONUTs ham, egg ancheese croissant or th

jalapeno sausage and

cheese kolache. They

both amazing and che

I also love a good ap-

petizer;PAPPADEAUXfried alligator is the be

around!

David ConstantineEditor, VIP Magazine

Im a breakfast person

and my favorite is thebreakfast buffet at

HEMINGWAYS CAFEtheMCM ELEGANTEHOTEL, especially be-cause I can get Starbu

with it. Otherwise, I LO

the gumbo atFLOYD



46/52


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47/52

GirlsHaven GumboFestivalFebruary 2211 a.m.-5 p.m., Parkdale Mall,Beaumont. The event featuresa gumbo cook off, childrensmidway and a variety of livemusic. Gumbo $7 (1 large or4 small bowls). Admission andparking free. (409) 832-6223Ext. 102.

Boomtown Film andMusic FestivalFebruary 21-22Annual showcase of some of thehottest independent lms andlocal musical acts, held at multiplelocations around Beaumont, includingthe Gig, the Logon Cafe and LamarUniversity, Beaumont. Forschedules and ticketinformation, go towww.boomtownfest.com or facebook.com/boomtownfestival. (972)740-0829.

great datesinfebruary

Great GatsbyHeart BallFebruary 86-11 p.m., MCM EleganteHotel and Conference Center,Beaumont. Bishop Curtis Guillory

and Dr.Wayne Margolis arethe honorees. Mid Life Crisiswill perform. Presented by theAmerican Heart Association.Tickets $150. Reservations: (409)550-1753 or www.heart.org/goldentriangleheartball.

Mr. Habitat 2014February 21Annual fundraiser for Habitat ofHumanity, where 10 leading men ofBeaumont vie for the prestigious goldhammer and hard hat during threegruelling rounds of competition. Think

of it as a beauty pageant for someof the areas hottest men. 6:30 p.m.,Event Centre, Beaumont. Tickets $50per person; $400 for a table of eight.(409) 832-5853.

Mardi Gras ofSoutheast TexasFebruary27- March 2Downtown Port Arthur. Parades,concerts, childrens activities, carnrides and games, food and more.(409) 721-8717 or www.mardigrasportarthur.com.

Thursday Feb. 27

Festival grounds open 5 to 10 p.m.

4:45 p.m.:Courir du Mardi Gras Para6 p.m.:J.A.G in concert8 p.m.:The Stark Experiment in conc

Friday, Feb. 28

6 p.m. to midnight

7 p.m.:Krewe of Krewes Parade7 p.m.:American Sons in concert10 p.m.:Robert Earl Keen in concert

Saturday, March 1

Noon to midnight

1 p.m.:Krewes Royalty March3 p.m.:Port Arthur Playboys in conce5:30 p.m.:Motorcycle ShowcaseParade5:30 p.m.:Lil Wayne & Same Ole 2Step in concert6 p.m.:Krewe of Aurora Parade8:30 p.m.:Concert to be announced10 p.m.:Casey Donahew n concert

Sunday, March 2

Noon to 8 p.m.

2 p.m.:Munchkin Parade3 p.m.:Champagne Room in concert4 p.m.:Truck Parade6:30 p.m.:Travis Matte and theKingpins in concert

Event Submissions"8 +8/ !).$ )9 $.$91 +8/ -8/;& ;>=$ 18 748:81$6 "8 >1 ->1! ,;2?&)1$2% 1>:$2% ;8')1>89% '891)'1 7!89$% -$( )&&4$22

)9& ) (4>$# &$2'4>71>89?18 [email protected] 2!8/;& )44>.$ )1 ;$)21 *0 &)+2 >9 )&.)9'$ 8# 1!$ $.$915



48/52

February 1

Classical Mystery Tour

Symphony Pops concert featuring

a tribute to the 50th anniversary of

the Beatles coming to America, 7:30

p.m., Julie Rogers Theatre, Beaumont.

Tickets $17-$41. Senior, student and

group discounts available. (409) 892-

2257 or www.sost.org.

Cabaret

Beaumont Community Playerspresents the Tony Award-winning

musical about an American girls

romance with an English writer

set against the background of a

crumbling Germany at the start of

the Third Reich, 7:30 p.m., Betty

Greenberg Center for the Performing

Arts, Beaumont. Tickets 23-$35.

Reservations: (409) 833-4664 or www.

beaumontcommunityplayers.com.

BAL Group Exhibition

Work by Faye Nelson, Sheila Busceme

and Marty Arredondo, and a second

exhibition by Herman Hugg andJerry Newman, open with a reception

7-9 p.m. Feb. 1 and will be on view

through Feb. 22 at the Beaumont Art

League, Beaumont. Hours: 11 a.m.-3

p.m. Wednesday-Saturday. Free. (409)

833-4179 or www.beaumontartleague.

org.

February 1-2

Bodon Gun and Knife Show

9 a.m.-5 p.m. Feb. 1; 10 a.m.-5 p.m.

Feb. 2, Robert A. Bob Bowers

Civic Center, Port Arthur. Adults

$7, children 12 and younger free,

weekend pass $12. (713) 724-8881.

February 4

Harlem Globetrotters Fans Rule Tour

7 p.m., Ford Arena, Beaumont.

Tickets $21, $25, $35, $55 and $80

at the Ford Park Box Oce, and all

Ticketmaster outlets. (409) 838-3435.

February 5

Daughters of the American

Revolution Good Citizenship Awards

1:30-3 p.m., McFaddin-Ward Visitor

Center, Beaumont. Awards recognize

and reward male and female high-

school students who exemplify

the qualities of a good citizen:

dependability, service, leadership and

patriotism. (409) 832-2134, (409) 755-

0507 or email [email protected]

Fred Eaglesmith

7 p.m., Courvilles, Beaumont. Tickets

$30 advance only. Tickets include

buet and show. Reservations:

(409) 860-9811 or email bigrich@

cajunavors.com.


February 6

Were Going on a Bear Hunt

9:30 and 11:30 a.m., Lutcher Theater

for the Performing Arts, Orange.

Tickets $4. (409) 886-5535 or www.

lutcher.org.

First Thursdays on Calder Avenue

5-9 p.m., starting at the Mildred

Building, Beaumont. (409) 833-9919.

February 7-8

For the Love of Quilts

Golden Triangle Quilt Guild Show, 10

a.m.-5 p.m., Beaumont Civic Center,

Beaumont. (409) 749-0818 or www.

goldentrianglequiltguild.com

February 7-9

Tuesdays with Morrie

Drama about a sports commentator-

journalist who rekindles a friendship

with one of his former college

professors who is dying, 7:37 p.m.,

Orange Community Playhouse,

Orange. Tickets $15, students$10. (409) 882-9137 or www.

orangecommunityplayers.com.

February 8

Family Arts Day

10 a.m.-2 p.m., Art Museum of

Southeast Texas, Beaumont. Free.

(409) 832-3432 or www.amset.org.

Free Family Fun Day

10 a.m.-2 p.m., Museum of the Gulf

Coast, Port Arthur. (409) 982-7000 or

www.museumofthegulfcoast.org.

The Great Mountain6:30 p.m., Lutcher Theater for the

Performing Arts, Orange. Tickets $10.

(409) 886-5535 or www.lutcher.org.

February 9

Southeast Texas Arts Councils

Annual Hearts for the Arts

6-8 p.m., Broussards Centre,

Beaumont. Tickets $30. Recognizes

outstanding achievement in the arts

and humanities in southeast Texas.

Reservations: (409) 835-2787 or email

[email protected].

Foreigner7:30 p.m., Ford Arena, Beaumont.

Tickets $35, $45 and $55 at the Ford

Park Box Oce, and all Ticketmaster

outlets. (409) 838-3435.

February 12

Ray Wylie Hubbard

7 p.m., Courvilles, Beaumont. Tickets

$30 advance only. Ticket includes

buet and show. Reservations:

(409) 860-9811 or email bigrich@

cajunavors.com.

February 14

The St. Petersburg String Quartet

Advance general admission $20; $

at the door. Part of the Piney Wood

Fine Arts Association 2013-2014

Signature Series. Tickets at www.

pwfaa.org or (936) 544-4276.

Blue Man Group

8 p.m., Julie Rogers Theatre,

Beaumont. Tickets $45, $55 and $7

at all Ticketmaster outlets. (409)838-3435.

February 15

Symphony Ball

6:30 p.m., Event Centre, Beaumon

Presented by the Symphony Leagu

Beaumont. www.slbmt.org.

February 14-15

Million Dollar Quartet

Musical based on the true story of

the famed recording session where

Sam Phillips, the Father of Rock

Roll brought together Elvis PresleJohnny Cash, Jerry Lee Lewis and

Perkins for one unforgettable nigh

music, 7:30 p.m. Feb. 14, and 2 and

7:30 p.m. Feb. 15, Lutcher Theater

the Performing Arts, Orange. Tick

$35-$65. (409) 886-5535 or www.

lutcher.org.

February 14-16

Legally Blonde, the Musical

Musical based on the hit comedy

about a young woman whose eor

to get back at the boyfriend who

dumped her, leads her to Harvard

Law School and an exciting new

life

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