20100922-finds-01011. GUNGSLINGER
Don’t call it a comeback, baby. Glen Delaune, former gunslinger for Lafayette ’80s metal stalwarts Gangster, is back a few decades and haircuts down the line. He’s still cranking out the tunes, only now instead of singing about “machine gun ladies,” he’s riffing on the blues. Hot on the heels of the hefty response (total upload views: 1,416,547) to his YouTube instructional video channel (www.youtube.com/user/extremevideopro), Delaune recorded and released his new CD, Road to Redemption. Packed with 12 tracks of contemporary blues riffing, the songs range from shuffling roadhouse rockers to Trad-Chicago blues numbers. Add in a Mr. Sensitive-Guy instrumental tune and a ballad about the strife, struggles and weary-man troubles of an American modern man and you’ve got a record. Amazingly enough, Delaune — like many of today’s home-recording enthusiasts — played all the instruments on this thing. Buy Road to Redemption on iTunes or visit his website: www.glenndelaune.com. — Dege Legg

2. CREAM OF THE CROP
Any fan of Kleinpeter Farms Dairy’s unique old-fashioned ice cream has more cause to celebrate. The Baton Rouge-based company has just announced five new additions to its family of ice cream flavors. Vanilla Bean, French Vanilla, Ginger Snap, Homemade Bread Pudding and Homemade Honey Pecan Vanilla join Cafe au Lait, Sweet Potato Pie and Bananas Foster in a roster of traditional Louisiana flavors. The Honey Pecan Vanilla uses local honey and pecans from Bergeron’s orchards in New Roads. Abbeville’s Steen’s Syrup mill is the source for the molasses in the ginger cookies swirled into Ginger Snap ice cream. Those cookies, and the bread pudding in the Homemade Bread Pudding ice cream, are baked at Edible Enterprises.“We help the economy by adding innovative new flavors made with fresh ingredients and using local people to make those ingredients,” says Kleinpeter President Jeff Kleinpeter. “What could be better?” — Nathan Stubbs

3. RED, RED MEAT
Wine Loft General Manager Russ Romero has just introduced the most exquisite appetizer — Beef Wellington Deconstructed. This unique concoction consists of perfectly cooked, melt-in-your-mouth beef tenderloin slices served over a mini baked brie in puff pastry topped with balsamic reduction. Divine! Romero learned his cooking skills from his grandmother and mother, the latter a personal chef at her Franklin-based catering company, Allez Cuisine. He says he “likes to develop flavor in food,” and boy, has he succeeded. His new menu additions include Cajun Chicken Sliders; pepperoni, Margarita and Greek mini-pizzas; and scallops en brochette. Beef Wellington Deconstructed is currently available for special events only, but Romero is considering it for the regular menu. The Wine Loft, 406-9630, is located in River Ranch’s Main Street development; Friday is Ladies’ Night with 2 for 1 specialty martinis, and Saturday features live music starting at 10 p.m. — Lisa Hanchey

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