Pamplona’s new executive chef, Craig Crosby, who worked under former executive chef Orlando Amaro, transported all the raw ingredients to the Big Easy and cooked them in the restaurant’s signature giant paella pans. Crosby beat out entries from Barcelona Tapas Cafe, Three Muses, Rambla, and Vega Tapas Cafe to take home the trophy.
“I used Orlando's authentic Valenciana recipe,” says Crosby, who combined shrimp, squid, mussels, clams, chicken and chorizo in the saffron yellow rice. Last night the restaurant celebrated to a packed house with a vat of paella and their signature white sangria. Ole!
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.