If you’ve got boudin in your blood, (and who doesn’t have a little pork fat in their arteries around here), it’s not too late to sign up to compete in the first ever Boudin Cook-Off. Conceived by the guys behind the Boudin Link website, Dr. C and Coach T, (UL’s Bob Carricker and Crowley Catholic High’s Noland Theriot) the competition will be held on October 25 in downtown’s Parc Sans Souci.
The cook-off is open to home cooks and professionals, but what levels the playing field, says Carricker, is that the boudin is made off-site. No sausage making on view in the park. Contestants need to bring 65 pounds of their finest, to be heated and served to the panel of judges and a crowd of tasters. The prize de jour is the People’s Choice Award. “Everybody’s a boudin expert in Acadiana,” Carricker says.
There are three categories: traditional pork boudin, heated by poaching or steaming; speciality boudin, which can be anything from crawfish to alligator to dessert (think rice pudding), and can be smoked or grilled; and unlinked, such as boudin balls, boudin stuffed quail, boudin tacos or biscuits and boudin patties with a soupçon of Steens syrup.
David Calhoun and Elizabeth “EB” Brooks are the first two employees of Lafayette Central Park Inc., the nonprofit charged with turning Lafayette Consolidated Government’s 100-acre Johnston Street Horse Farm property into a passive public park. Calhoun was named executive director, and Brooks is director of planning and design.
There will soon be a whole lot of shakin’ going on at Benny’s Sportshack Supplement Depot, a new concept by Opelousas native Benny Nele. Located at 2002 Johnston St., the supplement shop, smoothie bar and café, featuring hot off the press paninis and wraps, plans to open in late May.