FROM LEFT: REKA’S DAUGHTER JAZLYNN MITCHELL, ARTHUR WHITE AND REKA WHITE

At The Kitchen, Reka White’s role is… everything. At Reka’s family restaurant she does it all–accounts payable, waitress, chef, bus girl. “I’m a jack of all trades,” she says. She’s also next in line. Her 69-year-old father, Arthur White, opened The Kitchen 23 years ago but his story in food started long before.

At nine-years-old Arthur worked in his uncle’s meat market on Shattuck Street. It was an early baptism into the industry before he went to work at Market Basket, eventually stepping away to build something of his own.

These days on most mornings you can find him in the kitchen right alongside his daughter. He arrives by 6 am and gets to work.

“I learned how to cook from my dad,” Reka says. “And how to cook big portions.”

Food trends come and go, but the folks at The Kitchen have managed to stay rooted in something simpler—consistency.

“My dad is big on everything tasting the same every single time,” Reka says. “If I try to switch something up, he’ll say something.”

That dedication shows up in the food and people they serve—plate lunches where regulars usually don’t even have to order.

“They just sit down,” she says. “I know their name, what they’re eating, what they’re drinking.”

The menu rotates daily throughout the week. One day customers have meatball stew or pork roast to look forward to, while the next is a seafood plate or slow-cooked oxtails. The oxtails are a favorite—fried down first, then simmered in a rich, homemade gravy until they’re fall-off-the-bone delicious.

“You can eat them with a spoon,” Reka says. Everything on the menu is made the right way.

“People don’t believe we have a real smokehouse,” she says. “They think we bake our barbecue. But no—we barbecue everything.” The restaurant has smokehouse in the back which churns out legitimate barbecue weekly. After our interview Reka suggested I take home some barbecue ribs. They were tender and flavorful. Turns out you can eat the ribs with a spoon, too.

On Fridays, the fried fish and shrimp plates take over. Catfish is coated in seasoned cornmeal and flour, fried until golden and crispy, while jumbo shrimp are butterflied, battered, and cooked crunch perfection. Each plate comes piled high with classic sides like fries or potato salad. And homemade dessert and cornbread are always included.

Then there’s the meatball stew—a newer addition that quickly became a staple. The meatballs are made from scratch, rolled by hand, fried, and then slow-cooked in gravy with potatoes. “It’s just good, home-cooked food,” she says. It is, indeed.

The restaurant isn’t just a business—it’s a family operation through and through. Reka’s cousin handles daily deliveries to Westlake Chemical, where they send out 30 to 40 plates each weekday. Another relative helps in the kitchen. Even Reka’s kids pitch in during school breaks—working the register, serving customers, and learning the ropes from the ground up.

“I make them start in the back,” she says. “Washing dishes, cutting potatoes—you’ve got to learn everything.”

At home, Rekia has already stepped into another role once held by her father. “I’m the one doing the holiday cooking now,” she says. “I took the torch.”

For Rekia, stepping into the family business wasn’t just about legacy—it was about balance.

After years working in a plant, she found herself missing important family moments. “I couldn’t get my kids to practices or games,” she says. “Now, I can do all of that and still be here.”

Every morning she’s able to drop her kids off at school before meeting her dad at the restaurant around 7:30. She bakes the cakes and cornbread from scratch daily, helps her dad tie up any loose ends and then the pair open the doors at 10:30. After the lunch rush she’s able to clean up, close up and pick up her kids from school. It’s a work life balance she says was only a dream in her previous work.

“The balance is perfect,” she says.

When asked what she hopes people take away after visiting The Kitchen, her answer is simple: “Everything is made with love, home cooked.”

It’s a philosophy that’s been passed down from her father—and one she’s clearly carrying forward. Reka hasn’t quite taken over at the restaurant; her father’s not ready to hang up his knives just yet. But when the time comes? The Kitchen is in really good hands.

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RED KOHNKE

MARY ANN AND RED KOHNKE (CENTER, FAR RIGHT) WITH AMERICAN PRESS EMPLOYEE SAM GUILLORY (FAR LEFT)

Red Kohnke was born in 1930 New Orleans and weathered his youth there. The product of a harder era in a big city, Red spent his early years molded by the heart of Louisiana’s largest metropolis. He read prolifically throughout his life, even as a child. By age 11, he and his friends would sell sodas at the Tulane games and use the change they earned to buy cigarettes, which they smoked under the stadium. This resulted in a life-long, heavy smoking habit and likely contributed his early death.

As a young adult, Red began writing and working for the New Orleans Picayune. Always drawn to the outdoors, he fell in love with covering the New Orleans Big Game Rodeo, and his sense of adventure encouraged him to seize any opportunity that came his way. He embraced the era’s advancements in photography and learned all he could about the modern cameras of the time, ultimately becoming an award-winning artist and well-known photojournalist as well as a gifted writer. He went to typeset and engraving school in Chicago, and that skillset opened the door to papers across the country.

In 1957, Kohnke came to SWLA to cover the damage from Hurricane Audrey and was the first to photo-document the dead bodies at the Port of Lake Charles on workboats ferrying the morose cargo up from storm-decimated Cameron.

After covering the storm, Red found a home in our area and spent 49 years as a department head overseeing engraving and writing the column Outdoors for the American Press. He married Mary Ann, a St. Pat’s RN, and the couple reared two children in the Lake Area.

I met Red as a child and had the privilege of getting to know him to some extent as a young adult. He and I both served two terms as president of the SWLA Fishing Club, and obviously we both have had the honor of writing outdoors in this beautiful area. Both avid outdoorsmen, we each have a younger son and older daughter a little over a year apart. Both of us prioritized bringing our children up outside.

The similarities end there. Red was a real journalist, a consummate newspaper man, an old-school treasure from a bygone era. Bill Shearman, secondgeneration member of the family that long owned the American Press, wrote a beautiful tribute to Red after his death in 2002. Like so many readers of our area, Red served as a bridge to the Shearman family’s outdoor adventures too.

Kohnke was an avid fisherman who loved and consistently participated in our Fourth of July Rodeo, The New Orleans Big Game Rodeo, and The Intracoastal City Tarpon Rodeo. In May of 1965, Mary Ann won the Lady’s Division with the largest fish of the tournament. She loved to fish, too, but was often plagued with seasickness. As a nurse, she was able to work with doctors to create a special “concoction” which allowed her to push through. It was suggested I not ask. (Hey, it was the mid-‘60s; who knows?)

Red’s son, Buddy Kohnke, talking about his dad, is quick to describe a normal family man whose ordinary SWLA life was full of larger-than-life events. Red loved to cook and eat. I guess we have that in common, too. Occurrences as basic as the family frying fish for dinner would end up with pictures of the children in a national magazine article about making king mackerel balls.

Buddy got to travel with his father fly fishing for trout in Ireland and on trips to Colorado. Often, it was hunting or fishing here. Buddy recalls at one point they all got new Faulk Duck calls. Red had helped the owner write and prepare some promotional material and got compensated with a lifetime supply. Buddy relayed a fond memory of he and his father having to outrun multiple storms while speck fishing  10 miles south of Cameron. “Dad loved the excitement of it. That might have been one of his last trips,” Buddy said.

RED’S BOAT ‘THE MISS PRINt’ … WITH IT’S SIGNATURE BACKWARDS “N”

Red was a member of the Outdoor Writer’s Association of America in an age where the line between outdoor writer and outdoor legend was thin. His contemporaries in the small world of OWAA would have included Lee and Joan Wulff, Mark Sosin, Lefty Kreh and Stu Apte. Many of the East Coast and Florida writers are in the International Gamefish Association Hall of Fame. The Gulf Coast and West Coast guys were never recognized with the respect they deserved. Red was instrumental in bringing many National Outdoor Writer’s and South East Outdoor Writer’s Association conferences to the lake area. This helped put our estuary, our outdoor tourism and the area’s numerous guides on the map, so to speak. It contributed greatly to the development of our coastal leisure economy. Many national and regional outdoor organizations still consistently gather in our area to enjoy our natural resources.

Red was also an early voice for conservation in our area. Even things as simple as picking up trash and plastic were new concepts in the ‘50s and ‘60s. Late in life he developed a distain for the ‘90s jet ski fad and was vocal about it.

Red had a sense of humor about his life and the character he played within it. He christened his boat, a beautiful red 20- foot SeaCraft, The Miss Print. The “N” was backwards — a subtle joke to those who knew him. Buddy says the guy who was doing the lettering couldn’t wait to get the boat off his property. Random people driving down the road kept stopping in his shop to helpfully point out the anomaly assuming he had made a mistake.

There’s a spinoff of The Office streaming online called The Paper. The premise is built around a middle-aged paper products salesman who receives a golden ticket within his company. He uses the rare opportunity to revive a failing Toledo newspaper.

Within the first few episodes, I became incredibly cognizant of how privileged I am to be able to still be published “in print” during this strange era of digital media.

Now in my 50s, I feel like a dinosaur most days, anyway. As a young man, I had aspirations of being the next Ernest Hemingway or Jack London.

As a young adult, I was into Kerouac, Brautigan, Salinger and Hunter S. Thompson. But when I matured as a writer and as a man, I realized my playful writing style, love of the outdoors, coastal lifestyle, and sense of humor mixed with an increasing veil of nostalgia may better equate to the writings of Carl Hiaasen or John Geirach.

This disposable age serves to magnify the value of and the need to celebrate the men that came before us, the writers who served our area so well for decades with love and dedication through the faint aroma of fresh paper and bleeding ink.

Red Kohnke was Southwest Louisiana Outdoors. It’s an honor to remember his spirit,

The post A Life In Print- A Tribute To Red Kohnke appeared first on BestOfSwla.

Once upon a time, a boy met a girl. Randall was 17, halfway handsome, Sue was 16, cute ‘n pretty. One minute it’s “Hi … nice to meet you …” next thing you know, it’s a year later, and they’re at the altar saying, “till death do us part.”

They Became the Chessons Randall grew up going to church, but becoming a preacher was not on his wish list. Attending McNeese to better himself, he found himself attending Tuesday night Bible studies at the Baptist Student Union, which is where he caught his first hint of “The Call” to become a preacher. “Every Tuesday it got worse,” says Randall with a grin. He kept quiet about it for a stretch of time, but when he finally confided to people, that he felt called to be a preacher, their reaction was, “Well… it’s about time,” as if he was the last to know.

The Chesson’s have been pastoring at Parkview Baptist Church in Sulphur since 1976. “You start with obedience, and then comes the feelings.”

The Chesson’s had four children at the time. Randall was helping out at two small town churches, Reeves and Fenton, cover them on Sunday, and then come Monday, down the interstate he would go, to seminary, Monday through Thursday. He used to be Randall, she used to be Sue, but after seminary, there began the decades of being Bro. Randall and Ms. Sue.

50 Years of Ministry The Chesson’s have been pastoring at Parkview Baptist Church in Sulphur since 1976. All these decades later, they’ve seen many a change.

Back then, people got dressed up to go to church, and they went to church often, Sunday morning, Sunday night, Wednesday night – plus visitation on Tuesdays – add in counseling and hospital visits, plus weddings and funerals, it’ll keep the pastor family busy.

“Used to be,” says Rev. Randall, “the preacher was the draw, the preacher as a public speaker and orator, but then it became more about the church having a ministry.”

Randall and Sue’s Wedding Day: March 19, 1961

The Chesson’s ministry widened. They’ve got a driving school, which serves a community service. The church got into home schooling fairly early. Started out serving five families, first graduating class was six students. Now: they serve a wide swath of families, from East Texas, through Lafayette, and thick in SWLA.

The physical church and the school are complimentary to the mission, “The school needs the church; the church needs the school.”

And Then Came Crisis

People assume that going into the ministry would be a safe, protected life, but the Chesson’s have outlived three of their six children. The first death was a suicide. Ms. Sue says, “Those were some dark days… It was near Thanksgiving time. We wanted to get away from our families, so that our sadness would not affect them.”

They went out of town, for counseling. Somehow word got around at the hotel they were staying at… a man from Lake Charles, who owned a radio station, introduces himself to Randall, and here comes the quote, still potent all these decades later, “Remember — God lost His Son too …”

The Chesson children:
Rhonda Jean, Lenny Shane,
Lisha Suzanne, Rebecca Jo,
Randall James Jr.,
and Lee Stacey

The Chessons go to counseling. They talk, they cry, they why … the session nearly over, the counselor takes the lead – told them to look directly at each other – and there they were, husband and wife, father and mother, two halves of a whole heartbreak — “He made us look at each other — really look — then he asked us to promise, not to throw barbs at each other.” In the retelling, decades later, both their heads nod; it was wise advice Ms. Sue says, “When we got home, my daughter came up to me and said, ‘Mama, I’m here. You have to live for me.’”

That quote was potent perspective medicine. “That’s what we have tried to do.” “With each death (yes, they’ve lost two more children (and 3 grandchildren) we try to live for those that are living.”

They participated in grief counseling, and were later asked to speak to various groups and churches … but then, “I stopped,” said Bro. Randall, “because I found myself in a cycle of reliving the funeral.” Bro. Randall says, “I don’t like the word “closure,” but there’s such a thing as movement.” People cope by their wiring. Both Randall and Sue like to stay busy. “Put your mind on something else.”

That works for Randall, and that also works for Sue. Of course she still thinks about her kids, “When we have a gathering, I wonder, what they’d be like, what they’d look like …”

As for their son, Randall says, “I have no doubt, whatsoever, that he’s in heaven.”

What Have They Learned About Ministry?

After 50 years in ministry, what’s their experience with pastoring like? “Pastoring and preaching,” says the reverend, “are two entirely different things.” That’s two different hats, but many a preacher has to wear both.

First thing they emphasize: the Chesson’s are a ministry team. “She prays for me;

I pray for her; we do church together.”

Rev. Chesson says, “God never gave us up. He picked us up. He insulated us.”

“We’ve had a lot of crisis moments, but never a quitting moment.” A pause, then Rev. Randall says, “After all these decades, God is more capital G than ever.”

What’s being a preacher’s wife like for Ms. Sue? Being a preacher’s wife is a unique relational experience. There’s an awareness, of being looked at, measured, what you say, what you wear, how you carry yourself. And yet, Ms. Sue’s summary is, “I love the church, I love the people.”

What’s 65 Years of Marriage Like?

The Reverend gives a wink. With his wife sitting a few feet yonder, he says, “The secret to marriage is her doing everything I tell her to …” then comes the setup pause, followed by, “but I know what to tell her.”

She winks back. Ms. Sue says, “There’s a different kind of measuring, the closer you get to death. There were good times, and mad times, high times, and some hurting times.”

Rev. Randall says, “For a Christian marriage, you have to keep the Lord between you. You can’t say “I love you” enough.”

One more from the preacher: “It’s hard to be mad at someone you pray for.”

As for Ms. Sue, after all these decades of happy highs and hurtful lows, “We’re two peas in a pod now.”

One thing that applies to both
church and marriage is this,
“She prays for me; I pray for her;
we do church together.”
Daughter Lisha gives these
adjectives to describe her parents:
tenacity; sacrifice; love;
united … Last of the Mohicans.

The post Randall and Sue Chesson appeared first on BestOfSwla.

4723 Common Street. Lake Charles 

My first Orinoco experience was a few years ago. Some of you may remember, before there was a restaurant, a little black food trailer began making appearances across Southwest Louisiana. It was during the 2023 Chennault International Airshow that I spotted the trailer, the symbolic toucan logo and Orinoco emblazoned on all sides, contrasted in brightly hued lettering.

Although it was close to 130°F on the tarmac, and an ice cold dessert would’ve been more refreshing, the street tacos pulled me in. The perfection in flavor from the grilled corn tortillas, tender seasoned steak to the cilantro, onion, and homemade green salsa made me a regular.

The food truck grew in popularity and so began plans to open a full service restaurant. In 2024, that dream came true for sisters, Yuliana and Lina. Colombian born and raised with learned recipes from home. Lina began serving the LakeArea dishes out of the back of her van after Hurricane Laura decimated much of Southwest Louisiana. With the progression from food truck to brick and mortar, the sisters were ready to present Lake Charles with a truly authentic South American cultural cuisine experience.

I had every intent to feature Orinoco during its grand opening. My wife, Shyla and I planned well in advance to attend the monumental day, only to find that everybody else had the same idea.

In all reality, it would’ve been very unfair of me to have any expectations –good or bad– and put them into an article. When it comes to new restaurants, I really do like to give them time to mold themselves into the setting that best fits their model intention. As busy and as well received as it was during the public opening, we were able to grab a drink, congratulate the women on their milestone, and vow to return.

So, yes, some promises take a little longer to come to fruition than others. With empty stomachs and ample time to linger through dinner service, Shyla and I planned our return trip.

We approached the entrance with the sun behind us casting long shadows and debated whether to dine on the outdoor patio or sit at the quaint bar with available seats earning the spot of choice while upbeat and festive music plays throughout the restaurant.

We’re promptly welcomed by several of the crew. Behind the bar, Michelle introduces herself as our server for the evening. New to the Orinoco environment, she’s guided through the nuances, and prepares a couple of mojitos.

Shyla and I flip though the many pages of the menu, realizing the restaurant has definitely evolved since its food truck days. Orinoco has a lot to offer. Everything from a weekend brunch menu, to a vast variety of traditional Colombian and Venezuela dishes, and even a kids menu.

By now, most of you know how we operate. Shyla and I like to pick our way through an appetizer or two, before either committing to more appetizers or moving on to an entrée. Tonight, I choose to start us off with the Caribbean shrimp ceviche. Served with crispy thin sliced plantains, this ceviche packs an abundance of shrimp in lime twang and a nice spicy jalapeño bite.

Shyla continues our appetizer journey with a plate of subtly sweet, sautéed plantains to then dip into the crumbled cotija and fresh crema. This, on the surface, sounds so simple. And it is. But the distinctive flavors and the combination of the three ingredients is rather complex and truly amazing.

For good measure, we add in an order of mini empanadas. If you’re familiar with tamales, these empanadas are along the same line, almost. Using the cornmeal masa to create a dumpling pocket filled with a blend of shredded beef and potato, then fried to a gentle crisp, served with a Colombian aji, a salsa-like spicy sauce, but with more of a deeper, roasted flavor.

When we’re both prepared to move onto the entrée portion we remind ourselves that half the fun is being adventurous and going with the unknown. The other half? Googling food, ingredients or techniques to make it sound like I know what I might be choosing when I order.

Shyla goes with her personal favorite: fajita. This, a marinated thin and tender skirt steak. Not to be confused with a Mexican-style fajita plate, peppers, onions and tortillas, are not part of this meal. This simple fajita is grilled to perfection, served with roasted potatoes and an avocado salad.

I go with the Caribbean Passion Red Snapper. With so many amazing dinner options to choose from, this particular dish stands out. As Michelle places our entrées before us, both the aroma and the way it looks lets me know I’ve made the right choice. Paired with a refreshing Paloma and its tangy salted rim, a trio of fresh tail-on grilled shrimp are placed upon a thick red snapper filet, smothered in a herbaceous and garlicy red sauce. Served with coconut rice and tostones, this beautiful red snapper is firm and flaky, with not a hint of gaminess, and the sauce is undeniably essential to what makes this dish amazing.

It’s almost a shame we waited so long to revisit Orinoco. Or, is it? I have to admit, I believe the evolution of the menu and the creative dishes over time have become cultural dining excellence for Southwest Louisiana. There isn’t one dish we tried that night that I would hesitate to order again. In fact, to duplicate what we experienced, from the service, to the atmosphere, to the foods, I would do it all again exactly the same way. But, with all the variety that Orinoco offers, it would be a disservice to ourselves if we didn’t explore everything possible.

PS: Yes, I had to Google ‘tostones.’

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By TODD C. ELLIOTT

Rody BROUSSARD
AND LYD WALLS

On a humid Lake Charles evening last year, while most people settled into the comfort of routine, local visual artist Lyd Walls dance-stepped deliberately out of hers. Known for expressing emotion through canvas and color, Walls has recently found a new medium —movement. Inside the polished floors and welcoming glow of Bayouland Ballroom, she traded paintbrushes for dance shoes, discovering how rhythm can speak as loudly as art. What began as curiosity soon evolved into commitment, drawing her into a world where discipline, elegance and joy intersect.

In less than two years, Walls’ dedication carried her far beyond the studio walls. Under the tutelage of Rody Broussard, owner and instructor at Bayouland Ballroom, she entered competitions across Texas and emerged victorious — earning first place honors in Cha Cha, Rumba and East Coast Swing. The wins are impressive, but the story runs deeper than trophies. Broussard’s guidance helped Walls channel her artistic instincts into structured motion, proving that creative expression can flourish just as vividly on the dance floor as it does on a blank canvas. Walls’ work in the dance studio has resulted in something beyond accolades. Her journey highlights the powerful health and social benefits of dance.

Regular lessons build strength, balance and cardiovascular health, while sharpening mental focus and memory. Just as important, ballroom dancing fosters connection — between partners, within a community and with oneself. At Bayouland Ballroom, Walls found not only technical mastery, but a welcoming social space where confidence grows, stress fades, and art finds a new way to move through the body. She says that social media started it all. A friend posted videos of herself dancing country swing, and they kept popping up in Walls’ Facebook feed.

“It looked fun, so I searched for a dance studio and found Rody Broussard,” said Walls. “Using your body to express yourself is so different than with painting. It’s more personal. It’s more exposing. There’s a huge vulnerability factor. When I’m dancing, I’m connected to the emotion in that moment for everyone to see. You’re seeing it emerge in real time. There are no edits or do-overs. Surrendering to the music has helped to strengthen my intuition when I paint and to allow whatever flows out to just exist on the canvas without judgment. As an abstract artist, this is vital to my creative process.” In less than a year, Walls learned that dance is a two-sided coin consisting of social dancing and competitive dancing. She embraced both and went from student to champion — a moment that she realized under the tutelage of a dance instructor, dance could be more than a hobby.

“The first day, I walked into class and as soon as I started to move I knew,” said Walls. “My soul just said, ‘this!’ and I had nothing to compare it to. But being coached and trained under someone who has been at it for more than 45 years speaks for itself. The way Rody Broussard focuses on the micro details makes all the difference.” Walls is now a dance champion, and she honors the medium of dance. “Between rhythm dances and smooth dances, the rhythm dances are definitely more me,” she said. “Those include the Cha-Cha, East Coast Swing, Polka and Rumba. I just feel more expressive, in general. I especially love all the Latin rhythm dances. West Coast Swing is a dance that I’ve been really drawn to recently. It’s a combination of rhythm and smooth, and at higher levels, it allows for improvisation within the dance. I can’t even describe what it’s like to create something in the moment with a complete stranger — it’s beyond words, literally. You can only feel something like that. And I am only just entering this realm. The experience is addicting, and I’m always up for the next opportunity.”

Competing in Texas added to her confidence. Entering a Pro-Am dance competition paired her with Broussard — this time as a dance partner rather than instructor. Broussard was the “pro,” as in “professional,” and Walls was the “am” as in “amateur.” But Broussard brought out more than dance moves in Walls.

“I’m a hardcore introvert, so competing — especially in front of a crowd — was way outside of my comfort zone,” she said. “But doing it over and over built resilience. I learned how to sit with pressure and anxiety instead of letting it stop me. Walking onto the floor became easier with time. Being in front of people isn’t actually the hardest part — it’s making myself go out there when I want to throw up. When it’s done, though, I feel incredibly empowered. It’s proof that I can push through a fear I’ve carried since childhood and still carry as an adult.”

Walls says there are mental and physical health benefits to dancing. To dance competitively is to engage your muscles in ways you’re not used to. She said dancing in general makes her feel stronger and improves her posture. Those who “dance the night away” also dance the stress away, says Walls.

Ballroom dancing is often very social. That’s another health benefit — it combats feelings of social anxiety. But dancing also provides a sense of community among the network of social dancers.

“This introvert will never miss a chance to social dance if I can help it,” Walls said. “My social battery usually runs out after a couple of hours, but I can go all night if I’m dancing. I’ve formed close connections with our little crew here in Lake Charles, and I have friends in the dance community that I see and dance with regularly in Houston, Lafayette and Baton Rouge.

“Of course there were moments of self-doubt. But when I decide I want to do something, I’m incredibly determined. I’m passionate. I love learning. And I’m deeply committed to personal growth. Even when doubt shows up, it doesn’t stop me — it just becomes part of the process. I’m always pushing myself to evolve and become the best version of me, and I plan to do that for as long as I’m here.”

Then there’s her instructor and dance partner. Broussard drifts into the hallways of Central School in Lake Charles like a cowboy. He saunters along the hardwood floors; his face underneath the hat tells you he’s been everywhere. Students line up outside Bayouland Ballroom dance studio on Central School’s third floor because Broussard is patient enough to teach what he knows. On Tuesdays and Thursdays, he teaches Country-Western and Jitterbug. He also holds a social dance group night. “I ask my students this all the time: Is dancing a science or an art?,” says Broussard as he folds his hands together. “The answer is ‘yes,’ and you either learn it or you feel it. And obviously, you learn it. But if you feel it, then you put a secondary element of performance to it. Even on a social dance floor.”

Broussard says he often gets phone calls from people inquiring about the lessons — a husband who wants to give his wife something special for her birthday; couples lamenting about how they attended a Louisiana festival but didn’t know how to dance; a bride or a groom with no idea how to dance at their own wedding. The bottom line is that every potential dancer wanting to learn has the same desire: to enjoy their life to the fullest.

“Lyd Walls has a love for dancing,” says Broussard. “She’s a natural. She’s multi-talented. She didn’t know she could dance to this level. But everyone starts with social dancing. And if you love the social and want to take it to the next level, then there’s the competition dancing. Most people have a passion. For some it’s fishing; for others it’s quilting. For Lyd, it’s probably painting. And for a lot of people, dancing is extreme, provided that they learn it and practice it.”

Broussard says that on the dance competition circuit, some of the competition judges have dubbed Walls a “hotshot.” Even in her amateur status, he says, she’s remarkably good.

Walls, in fact, was good enough to take first place in the Waltz Across Texas 2025 competition for “Female Pro-Am Pre Newcomer,” and both Walls and Broussard took first place overall as well as first place in the category of Cha Cha. First place for Rumba. First Place for East Coast Swing. The teacher and student saw miles and miles of Texas on the road to Lyd’s first dance competition. And Texas saw them as champions.

Walls indeed waltzed across Texas, and she came back to the Lake Area changed and new.

To anyone thinking about taking that first dance step, Walls has this advice:

“No one is born knowing how to dance,” she said. “Every dancer had a first class, a first step, a moment of uncertainty. We all start from the same place. The community is supportive, because learning never stops for any of us. Courage isn’t about being fearless — it’s about pushing past your fears and choosing to show up for yourself.”

The post DANCE LIKE EVERYONE’S WATCHING appeared first on BestOfSwla.

1165 East McNeese, Lake Charles

Dessert food trucks have solidified their place in the mobile market just as much as those selling tacos, BBQ or burgers. Whether it’s snow cones, ice cream or funnel cakes, we all have a desire for the sweet, cool and refreshing side treats.

Unless you’ve been out of the loop, you may have heard the excitement and buzz surrounding a new type of dessert truck, The ChurrOH Spot.

Ok, so churros. Growing up, I was accustomed to churros, as they were very popular in the Latino and Hispanic communities. A fairly simple concept, they’re made with few ingredients. And they make for a highly desired treat.   Start with a little dough, pipe it through a star shaped tip, give it a quick bath in hot oil, and when it’s reached a slightly crispy edge, pull it, dust it with cinnamon and sugar.  

And if you don’t give it an ample amount of time to cool off, your mouth will be very uncomfortable for a few days.

With all the hype surrounding The ChurrOH Spot, I had to check it out for myself.

Scanning the socials for their location, I came to realize the address put me right at Crying Eagle-University. And this makes so much sense to have a dessert truck located in the front lot, considering the draw that the brewery and The Bistro have. The truck seems to only compliment the overall experience and add to the options for guests.

As I stepped up to order, the trio of women inside greeted me with smiles. Looking at the menu, I realized this was more than just the churro I grew up with. While the standard churro has not changed much, the filling and the addition of fruits, dippers, and toppings has changed the game. And if that is not enough, throw crêpes and cones into the mix.

Initially, I ordered the fresh churros. Hot, crisp and  fluffy, the caramel-like dolce de Leche dipping sauce was a nice touch. And, for good measure, I had to try the Kinder Bueno crêpe.   If you’re not familiar with a crêpe, I think the best way to describe it is a very thin pancake, minus the air bubbles, yet very pliable and doughy.  Now, add a Nutella spread across the surface, chunks of chocolate and wafer cookie, finish it with a scoop of vanilla ice cream, and it can easily satisfy two people.

At this point, I had completed my primary research, and was prepared to come back in the near future for more. I was mistaken. My plan was altered as I crossed paths with Eric Avery, owner of Crying Eagle Brewing. Eric insisted that I meet Maria, the drive and ambition behind The ChurrOH Spot. With Eric’s attempt to persuade me to try everything on the menu, Maria and I did come to an agreement to try one more dessert while keeping my glucose in check and my doctor at bay.

I watched anxiously through the window as she prepared the Affogato Coffee Bite and Sip.  This is an edible cookie cone edged with dolce de Leche and sprinkled with pistachio. A scoop of ice cream is placed in the cup and then drizzled with hot fresh brewed espresso.   Everything about this was just perfect. The sweet, the crunch, the cold and the flavor-rich warm espresso was literal heaven.

There’s hype around The ChurrhOH Spot is genuinely deserved. This is the real deal, and I’m glad to see that Maria has found her place at Crying Eagle-University

The post The ChurrOH Spot appeared first on BestOfSwla.

It has been in place in Lake Charles since before it was called “Lake Charles.” Many a driver has passed it on Hodges Street, yet few have ever seen the inside of the structure that is the third inception of the Masonic Temple, home of Lodge no. 165.

When the maps still read “Charleston” and the Calcasieu River carried more cypress than commerce, a Masonic Temple stood watch over the young frontier town finding its footing. Its cornerstones were laid in an era when oaths were spoken in low light and reputations were built by handshakes — long before neon beer signs and interstate exits defined the skyline. 

The building has endured hurricanes, oil booms and busts, and wars. Its brick, steel and timber absorbed the whispered history of Southwest Louisiana like a well-worn Bible passed from one generation to the next.

Inside, past the heavy doors and the scent of old pine and polished regalia, the story unfolds through photographs carefully preserved by Lodge no. 165. Guiding the tour is lodge secretary Richard B. Smith, an active Free and Accepted Mason since 1981. Smith’s steady stewardship has turned the temple into a living archive. Through sepia-toned portraits, faded banquet programs, and images of past Worshipful Masters standing ramrod straight beneath old gaslit chandeliers, Smith narrates not just the evolution of a fraternity but the parallel rise of the city that grew up around it.

“There are three cornerstones on this building because there’ve been three buildings on this site,” said Smith. “The first masons began here in 1859 when they received a dispensation to start a lodge. In 1860, they got a charter for this lodge. We didn’t get a charter for the city of Lake Charles until 1867. So, this Lake Charles lodge is older than the city of Lake Charles and (chartered) before (the area) was incorporated as Charleston in 1861.”

In 1855, Captain Daniel Goos, who would later became a “founding father” of Lake Charles, arrived in the small, unincorporated village known in the area as Charlie’s Lake, which had a handful of log cabins and a population of Native Americans. Goos was a founding member of the lodge in Lake Charles and attended early meetings on the square in the lodge’s original wooden structure. Before building the first Masonic lodge, Goos built the first sawmill in the area, shifting the dynamic of Southwest Louisiana.

“A lot of the founding fathers of Lake Charles are the founders of Freemasonry in Lake Charles,” said Smith. “This was a lumber town. That’s what the industry was here. So, the first building was wood. And it was used as probably like the Event Center of Lake Charles (is used today), because at that time there were not that many civic buildings around. The first building lasted until about 1910. The great fire of Lake Charles didn’t burn the building, but (the) lodge membership was growing in number and had affluent donors. They built a brick veneer building on this site in 1910. Everything went well, and the building was beautiful. (During the) hurricane of 1918, a large tree fell through middle of the building and demolished it. That’s when the men of the lodge decided to build a virtually indestructible building during the eve of the 1920s, when the economy was bustling.”

The third and final cornerstone on the temple was laid Nov. 9, 1919, by Lake Charles citizen and Grand Master for the Grand Lodge of Louisiana Rudolph Krause. Smith says the structure at 717 Hodges still stands as intended with four course brick walls. It’s a steel superstructure on a concrete slab. At the time, it was one of the best built structures of the era.

“It’s going to be here for a long, long time, as far as we can tell,” said Smith. “Even though it’s well built, the hurricanes of 2020 really caused a great deal of damage. Even though it was an ill-wind, it did blow some good luck to us with some insurance money. We were available to rebuild and renovate the temple. And now we have the original décor of the temple, now with modern plumbing, electrical and air-conditioning. Now it has the comforts of the 21st century.”

So, what’s been going on for 166 years on Hodges Street in downtown Lake Charles? What is a Free and Accepted Mason? Don’t look to the internet if you are seeking information on exactly what freemasonry is. The internet and social media can lead conspiracy theorists down a rabbit hole and describe a supposed “secret society” bent on controlling the world. Smith wholeheartedly disagrees. 

 “First, we are not a secret society,” said Smith. “When anyone drives up in front of this building, one can see that it has the words ‘Masonic Temple’ on the front; it has the symbol of the square and compass on the front. If we were a secret society, you wouldn’t know anything about us. What we are is a society that has private meetings, where we have secrets. Those are our rituals of initiation, our means of recognition, but the things we do in the lodge are things that are intended to help the individual member grow in their personal well-being. 

“Being a man today is lot different than it was 100 years ago. There are a lot more challenges in being a man today than in the past. The philosophy of the masonic fraternity is to make good men better. We can’t make bad men good. But we can make good men better. It’s not a destination. It’s not a religion, though all members have to believe in a monotheistic God. It’s a lifelong commitment. We don’t recruit, either. Any man who wants to join has to ask to join.”

The Grand Lodge of Louisiana, the body that oversees all masonic temples and lodges in Louisiana, has a website that answers some of the questions a young man may have. And, yes, it is exclusive to men. At its core, it is the largest and oldest fraternity in the known world, with an emphasis on the brotherhood of men.

According to the state website, freemasonry has roots that trace back centuries. Built upon ritual, tradition and a shared moral framework, its enduring mission is simple yet profound: making good men better. During eras marked by political upheaval, military conflict and religious division, the fraternity’s emphasis on friendship, compassion and brotherly love has remained steadfast. 

Contrary to common misconception, freemasonry is neither a political forum nor a house of worship. It does not seek to replace or compete with religion. Rather, it stands as a companion to faiths grounded in the belief in one God, welcoming men of varied creeds who share that foundational conviction. 

The fraternity’s historical footprint in the United States is significant. Among its members were many early patriots, including 13 signers of the Constitution and 14 U.S. presidents, beginning with George Washington. Today, freemasonry’s reach extends across the globe, with more than four million members representing nearly every profession and walk of life. 

Inside the lodge, titles and status fall away. Men gather as equals — diverse in politics, varied in background, united in fellowship. What binds them is not uniformity of thought but a shared commitment to moral improvement, mutual respect, and belief in one God.

If, as some opine, Charles Sallier’s house, the first built in the area, is the birthplace of Lake Charles, then the site at 717 Hodges in Lake Charles is the cradle. In the uncertain annals of history, one must believe or accept an historical foundation. It is upon that foundation that cities and citizens build. Builders have come and gone upon the site between Division and Broad Streets. The magnificent face of the building, with its rounded brick corners, looks to the west. Visitors and travelers alike must enter through front door to travel through the building, passing eastward in seeking more light. Now in its third incarnation, the Masonic Temple of Lodge no. 165 has remained, grounded in a historical legacy. While the future is always unknown, one thing that is known is this: Should the temple on Hodges Street fall, another builder will come. A new lodge will be built in the same west-to-east pattern. The lodge stands as a landmark and compass, the original town square. 

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By Madelaine B. Landry

Sure, some of us can’t “rooster like we used to,” but we were recently able to live vicariously as we observe the thrills and chills of the recent Winter Olympic games in Milan. As armchair athletes, we applauded the athleticism, discipline and sportsmanship demonstrated by competitors from all over the globe. 

However, there walk (or run) among us those who like to take it a step further by participating in sporting events themselves, no matter their age. If you’re one of them, consider registering in one or more individual or team events in the SWLA District Senior Olympic Games, to be held April 16 to 24 at the McNeese State University Recreation Sports Complex. 

Hosted by the Calcasieu Parish Council on Aging, the games are open to those age 50 and older. Senior athletes competing at this local level have the chance to go on to compete in the national games in Tulsa, Okla., in 2027. 

More than 12,000 older adults competed in the National Senior Games in Des Moines, Iowa in 2025. That number is expected to increase as this year’s contestants are now training for a chance to compete in Tulsa. This multi-sport competition takes place every two years and is dedicated to participants 50 or older. 

Rosalind Berry, director of the Senior Games, provided some history. “We assumed responsibility for hosting the SWLA District Senior Games from the Calcasieu Parish Police Jury (a separate entity from us) in 2022. Since then, we have partnered with McNeese State University’s Human Services Department. Student-athletes who are enrolled in the related course earn class credit by officiating the games throughout the week. Under our leadership, we have now coordinated Senior Games for four years, and this partnership has been extremely successful.

“Senior Games is not only beneficial for our seasoned adults, but also for the students involved. At the end of the event, students interested in scholarships (one male and one female), submit an essay describing their experience during Senior Games. These scholarships are funded through fundraising initiatives, on behalf of our agency as well as sponsorships that we request each year from local businesses and corporations to support this week-long event.

“In 2025, we had 365 participants, with some traveling from as far as Texas to compete. Our opening day begins with the Bean Bag Baseball Tournament. Last year we hosted 29 teams, and we expanded the tournament to two days this year to ensure a smoother schedule and a more enjoyable experience for participants.

“Throughout the week, we offer a wide range of events, including track and field, fun day activities (baitcasting, billiards at Frosty Factory, bolo golf, dominoes, horseshoes, spelling, swimming, accuracy throws and washer pitch), shuffleboard, a pickleball tournament (Ward 3), bowling, and putt- putt golf.”

Berry emphasizes that these events are open to anyone age 50 and older, regardless of skill level. “Our goal is to encourage active living, community engagement and friendly competition.”

When we turn 50, society deems that we’re suddenly “old” and perhaps can’t do much of anything athletic any longer. Senior Olympics games are designed to demonstrate the faulty logic involved in such thinking. Created in 1969, the games have grown over the decades, becoming an outlet for older adults who are willing to meet a challenge. While preparing themselves mentally and physically to join in events, they also enjoy the camaraderie and encouragement of others who are also in their second half-century of living. According to The National Senior Games Association, the athletic events “showcase the incredible abilities of older adults, provide opportunities for them to compete against their peers and challenge ageist attitudes.”

The International Olympic games have always strived to maintain three building blocks: excellence, respect and friendship. It’s the mission of the events to build a better world through sport, culture and education. That same mission applies to the Senior Games, but with a caveat: Just try to stop us! 

Even if they can’t perform a perfectly executed axel, Lutz or Salchow, seniors are not ready to be put on ice. But over 25 events are available in the Senior Games that shatter senior citizen stereotypes – the pursuit of excellence will never be defined by age. Senior Olympic stories are just as much about perseverance, resilience and triumph as they are about inspiring others to get up and move. 

“The Calcasieu Council on Aging encourages all seniors — whether seasoned competitors or firsttimers — to step out, stay active, and celebrate the joy of movement,” says Berry. “The SWLA District Senior Games aren’t just about winning medals; they’re about friendship, fun, and proving that staying in motion keeps us strong in body and spirit. We hope to see you on the field, the court, or the track this April — because every step forward is a victory.”

Berry graciously contacted a few former participants, who shared their experience and insights.

“Exercise … the best part of it is being able to exercise with a large group of our peers. and then there’s meeting new people each year, as well as reuniting with the one that you’ve met previous years … oh and it’s fun. It’s so much fun!” —  Betty Ann Vanslyke, 78 

“Working together as a team, building relationships with one another — that’s what I like about senior games.” — Pam East, 73

“It helps me stay in shape … I participate in other sports besides bean bag baseball, like outdoor sports, and this tests me in so many ways … my body and mind. Last year, I won 17 medals and was so proud of myself. It was like yeah; I still got it!” — Brenda Jones, 64.

“I enjoy playing the bean bag baseball. The comradery and competitiveness are so much fun. Getting to meet people from different areas is rewarding.”  Linda Gaskin,(ageless!)

Bobsled or luge? Snowboard cross or slalom? Cross country, alpine, or Nordic? You won’t find these events in the SWLA Senior Games, but think about how often you feel like a winner just getting down the stairs without having a tight grip on a handrail. With good coaching, dedication to training, and a competitive spirit of fun, who knows what mountains are ahead of you just waiting to be conquered? 

Feeling motivated or merely curious? Register today at calcoa.org.

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In the heart of Sulphur, where industry mingles with the warmth of small-town familiarity, art and history have found new life inside the Henning Cultural Center. 

Managed by Sulphur Parks and Recreation and energized by the programming vision of the Brimstone Historical Society, the center stands as both gallery and gathering place — a reminder that culture here is not just ornamental; it’s essential. Within its walls, canvases, artifacts and community conversations converge, telling the evolving story of Southwest Louisiana.

That story, like so many along the Gulf Coast, carries the weight of recent storms. After Hurricanes Laura and Delta brought widespread devastation, the original Brimstone Museum building and its beloved O Gauge Model Railroad Exhibit were lost to structural damage and ultimately demolished. 

Yet from that loss emerged renewed purpose. Today, the Henning Cultural Center remains a vital, free community space where art shows, exhibitions, and engaging programs curated by the Brimstone Historical Society continue to preserve local heritage while inviting fresh creative expression — proof that even after the fiercest winds, culture in Sulphur endures.

The Henning Cultural Center has been around since 1904 with the renovated John T. Henning House on the grounds since 1911, according to Calcasieu Preservation Society placards on display at the property. Inside the historic home is what many refer to as “The Brimstone Museum,” and on display is the only modern art museum within a 50-mile radius. 

While most art museums in Louisiana feature the gratuitous landscape scenes, wildlife and flowers that are the standard impressionistic appeal to an older generation, the artwork on display in Sulphur has an edge to it. The center’s  surrealist and abstract works of art, which includes sculptures, is an almost immersive display for the viewers. If it’s not the edgiest art museum in SWLA, the curators love what they see regardless. 

“We technically fall under the classification of a modern art museum,” said Kat Godsey, assistant director of the Brimstone Historical Society. “One of the things that we always strive to do is highlight what the community wants to show. I never tell artists what they have to do; they bring me their work and we work with anything that they want to create. My only prerequisite is passion. If the artist is passionate about showing it, then we’re passionate about exhibiting it.”

The historic home was opened in 2005
through a partnership, according to SPAR
personnel. After that, The Brimstone
Museum, which was originally located
at the Frasch Park facility, was
transported to its new location at the
Henning Cultural
Center.

Natalie Bowers, executive director of Sulphur Parks and Recreation (SPAR), is proud of the Henning Cultural Center and the artworks it houses. She said that most of the public associates SPAR with the local waterpark. But there’s so much more to SPAR than that.

“Sulphur Parks and Recreation has a cooperative endeavor agreement with the Brimstone Historical Society, and they operate the museum for us,” she says. “They schedule and manage the art exhibits and what comes into this space and this facility. SPAR owns the Henning Cultural Center and the Mines House, which is an original structure from around the 1850s, when the Sulfur mines were created. And of course, we have the historic Henning home with (its) newer annex that hosts pottery classes.”

Trahan, executive director of Brimstone Historical Society, agrees that the site of the Henning Cultural Center is the heart of Sulphur. The historical house and grounds attract locals for photo opportunities for graduations, marriage proposals, weddings and holidays. 

“We have people that travel here from Baton Rouge and Houston to see our artwork here,” said Trahan. “We have a local crowd that comes specifically for the art shows and exhibits. I have artists from Baton Rouge to Houston that will submit their artwork and then travel with family to come see their art shows. 

“Locally, being an industrial history museum, a lot of the local industries would come to see when we had our big permanent display on the walls. They would flock to see that because that was the birth or the origin of the industries you see in town today. The Sulfur mines were it. It was the big driver from the 1890s to 1929. In those days, in the 1890s sulfur was a mineral that was a very valuable commodity that was being mined initially with pickaxes and shovels around the world. 

“But here, they were mining (it) with an industrial process to pump it out of the ground as a liquid. It was such a unique process that people would travel by train from places like New York to just witness what was happening here. It really was a miracle of modern science in those days.”

The Henning Cultural Center was acquired by SPAR around 2003. The first step was giving the historical home a makeover. Most of the original design remains except for a brick addition on the rear of the historic Henning home. The historic home was opened in 2005 through a partnership, according to SPAR personnel. After that, The Brimstone Museum, which was originally located at the Frasch Park facility, was transported to its new location at the Henning Cultural Center.

While most of the residents and businesses in SWLA lament the 2020 Hurricane Season with Laura and Delta, the before and after for the Henning house is relatively unchanged. Natalie Bowers said the museum sustained minimal damage thanks to live oaks that surround the property like steadfast sentinels. 

“We have been incredibly fortunate,” said Bowers. “Particularly at this facility during the hurricanes. A lot of people want to cut away trees so close to their homes and rooftops, but these live oaks are some of the strongest in the area, and they provide substantial protection. We only sustained very minimal roof damage during Hurricane Laura at this facility.”

Currently on display is the Curioddities art show, which features artists from Louisiana and Texas. It’s open until March 13. Then, as the school year winds down, there will be a Calcasieu Parish School Board art show featuring original artwork of parish school students on display from April 7 through May 8. 

The open call to artists and the summer programs available at the Henning Cultural Center is not limited to Sulphur. Residents of Lake Charles and beyond are always welcome, and the admissions and the submissions are always free. The vibe is one of inclusivity rather than exclusivity in Sulphur.

“At this point, we’re a regional entity,” said Trahan. “We track people and attract people from all over. Our art gallery has been described as an incubator gallery. We see a lot of students from McNeese and SOWELA that are breaking into the art scene, and they don’t know where to begin. Some feel intimidated, not by any other regional gallery, but just the idea of approaching any art gallery. 

“And we are very open with that in offering framing workshops. Twice a year, we do a big open call to artists. Every artist should go to our Facebook page when we do open calls. (They can) submit a form using Google Forms and upload photos of (their) artwork, and we then jury those and curate those for exhibits and say to the artist, ‘hey, we want your work,’ which is rare for an artist to hear. I don’t want anybody to feel like they can’t show their work here. The hope is to foster an artist’s love for art and give them the creative confidence in a safe space.” 

The artwork displayed in the Curioddities exhibit is an example. The eye-catching abstract art of local artist Sean Lowery is reminiscent of Jean-Michel Basquiat with a tinge of a De Stijl style that could fit in any modern art museum, from New York to New Orleans. 

Basquiat would have gotten the vibe of what’s happening at the art displayed in the Sulphur museum today. When criticized about his art, with some saying it looked like the artwork of a child, the late artist embraced that criticism as a compliment and stated he wanted children to look at his artwork and become inspired that they could do the same thing. 

That philosophy is alive and well in Sulphur, where the Brimstone Historical Society welcomes all artists from ages 7 to 97 in a manner of expression. Whereas the modern art or fine art world can be painted in broad strokes of snobbery, elite over-intellectualism, and spoken about in social circles using a dead language, the art museum at the Henning Cultural Center has planted itself as a seed of creativity and expression in the soils of history which once bubbled the yellow mineral of the town’s namesake.

And that may be the most compelling work of all — not a single canvas, but a community reclaiming its narrative through color, texture, and shared imagination. 

Inside the Henning Cultural Center, art is not roped off behind velvet lines or discussed in hushed tones; it breathes, it welcomes, and it invites participation. Guided by the steady hand of the Brimstone Historical Society, Sulphur’s cultural revival proves that creativity does not belong solely to coastal capitals or blue-chip galleries — it belongs wherever people are willing to gather and tell their stories. 

In this corner of Southwest Louisiana, where resilience is as common as refinery lights on the horizon, the arts have found fertile ground once again, reminding us that long after storms pass and buildings fall, the spirit of a place endures in the hands of those bold enough to create. 

The post Sulphur’s Art And Soul – The Henning Cultural Center appeared first on BestOfSwla.

1708 Gerstner Memorial Drive,  Lake Charles

So many times. It happens like a subconscious routine. I sit idle at the traffic light waiting on green, and Leonard’s Food Quarters beckons to me through the glare of the windshield. As people pass through the door and vehicles line up at the drive-thru window, I always make a mental note to get back in there.

So, recently, without my wife’s knowledge or permission, I slipped into Leonard’s Food Quarters for a late lunch. It was one of those decisions that would later expose my whereabouts.

The place was same as it had had been for many years.  The back counter wall is adorned with articles, newspaper snippets, and family photos, a reminder of the rich history Leonard‘s shares with Lake Charles. 

It all began in 1957, when Leonard Fuselier, then only 16 years old, was working as a dishwasher in a long-gone bowling alley on First Avenue in Lake Charles.  His manager, Charles Dickson, ventured out to open Tony’s Pizza.  Leonard joined the team and remained a loyal employee for 28 years.  There he gained enough experience and knowledge to create his own restaurant in 1986.  Now, Leonard’s prepares to celebrate their 40th year of bringing the taste of the New Orleans French Quarter to southwest Louisiana.

I stood for a few moments at the counter staring at the digital menus streaming photos of a variety of enticing plates.  The kind ladies ready to take my order assured me there was no rush.  From fluffy scrambled egg breakfast platters to poboys, stuffed potatoes, full dinners and packaged desserts, there’s something for any appetite. 

But I was there for “lunch,” and the Zydeco Poboy kept calling my name. After placing my order, I followed the green and white checkerboard tiles to the dining room and took a seat.  I took the time to read the hand painted signs of praise, thankful for food, family and faith, and the awards Leonard’s has received over the years. 

Soon, the table buzzer jolted into action, threatening to cast itself from the table if not immediately secured. That was followed by “order 15!”, called from a woman who stepped from behind the kitchen door to place my food in the small dispersement area.

Back at my seat, I snapped a few photos and tasted a couple of the piping hot seasoned fries before wrapping my hands around the poboy. 

Now, we all know we have a pretty strong poboy game here in Lake Charles. From the mainstreamers to the daydreamers, they all offer something a little different. But, this first touchy-feely thing was unlike the others. There was a definitive toasty crunch to the exterior, a warm pillowy softness to the inside, and just the right amount of tug and pull in the bread to keep it all together, bite after bite. And that says a lot, especially when you have slow simmered seasoned roast beef, sautéed bell peppers and onions and melted Swiss, all piled inside, ready to be dipped into a robust gravy.

It took everything I had to finish this poboy. I wasn’t going to leave a single bite behind. And I could not have done it without a little extra time at the table and the help of a large number of napkins.

A few hours later I was back at home, where my wife noticed it odd that I wasn’t cooking dinner or suggesting a restaurant to go out to. I’d been found out. I admitted I’d had a big lunch at Leonard’s. To make it up to her, I promised we’d meet there for dinner one evening after work.

Shyla is a planner.  If she knows we’re going to eat somewhere, she will generally look through their online menu and have an idea of what she wants to do long before we ever get there. Me, not so much. Once inside and standing at the counter, She narrowed her choices down to a couple of items and still went back-and-forth on those for a few minutes before deciding.  Same procedure, same fashion, same booth, same ambitious buzzer, our food was ready. The tray had a bit of weight upon it, steam gently puffing from the slits of the Styrofoam container with each step to the table. Shyla and I sat side-by-side in the booth like high-schoolers, opening the lids to reveal the meals.

Shyla chose the beef tips over rice smothered in gravy. Fork-tender chunks of slow cooked beef nearly melted in the mouth, and the rich savory gravy coated the tongue. 

Myself, I’m not going to pass on the seafood pasta. The menu description drew me in. Boiled shrimp and crawfish tails tossed in a creamy Alfredo sauce over a bed of linguini. It was a solid choice.  The shrimp and crawfish tails had just enough spice to carry that signature blend of Cajun and Creole heat, all while being bathed in a cheesy buttery cream sauce.

I’d be doing a disservice, though, if I didn’t mention one aspect of this. meal. 

When it comes to the green beans, I could not fault a person if they dared ask for a second serving. These green beans were what any true southern cook strives for. Leonard‘s nailed it.

Leonard’s does not skimp on their meals. And, luckily, when you order, whether you are dining in or taking it to go, it will be served in a Styrofoam container. And, if you are like me and Shyla, and many others I’ve witnessed in the dining room, you’re not going to be able to finish it all in one sitting. You simply close the lid, grab a little carry bag, and take it home for round two. 

There’s one caveat to all this goodness.  Leonard’s is only available Monday through Friday, 7 am to 9 pm, but delivery is available if you can’t make the weekday drive.

Now, you would think that after dedicating so many years to the restaurant industry, and 40 years in your own restaurant, that you would gladly bask in the light of retirement. But, Mr. Leonard Fuselier still shows up to cut that bread each and every morning.

Happy 40th anniversary, Leonard’s Food Quarters

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