A lively lounge across from a canning factory turned into a grocery where regulars grabbed bread, eggs, and ketchup after a beer—and that simple pivot launched a 70-year family legacy. We sit down with Blaine and Braden Broussard of Nunu’s to unpack how a third- and fourth-generation team built a beloved Acadiana staple known for bold boudin, cracklins, plate lunches, and the kind of customer care that makes a store feel like home.

We trace the early days from the Blue Room Lounge to a small-town meat market, where a curious brother-in-law began crafting house recipes and an original seasoning blend long before private labels were common. When big-box competition crept in, the family doubled down on flavor and service, introducing pre-seasoned meats and learning the rhythms of a hot line by selling hundreds of plate lunches out of a tiny gas station kitchen. That scrappy experience paved the way for expansions to Youngsville, Scott, and Maurice, each with modern kitchens, better equipment, and a commitment to consistency without losing the hand of tradition.

Braden brings fresh energy with monthly limited-run burgers and sausages—think Korean barbecue, hot honey and cream cheese, or fig and brie—while keeping Cajun staples front and center. We talk real numbers on boudin production, the art of getting that perfect casing snap, and why fried chicken and grab-and-go meals have become weekday heroes. Most of all, we highlight the brand’s beating heart: Jeanette’s front-of-house warmth, a culture of knowing customers by name, and vendor appreciation days that give small local makers the shelf space big retailers won’t. It’s a story about taste, family, and building a community-first grocery that grows at the speed of trust.

Hungry for more stories like this? Follow, subscribe, and leave a review so others can find the show—and tell us what sausage flavor you want to see next.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

Social Media
Facebook
Instagram
YouTube

A house behind a tiny Lafayette restaurant once held a secret kitchen where a mother simmered sauces that would shape a city’s palate. From that backyard ingenuity to a French Quarter liquor store with the rare ability to sell both to-go and across the bar, Gene shares how grit, community, and a deep love for wine became the backbone of his restaurants. We walk through live-music nights at Time Plaza, the pivot that turned an oil bust into a wine education boom, and the mentorship ethos that helped five team members become sommeliers.

Hunter brings the other side of the craft: the operational heartbeat learned from a family steeped in Outback, Chili’s, and high-end steakhouse leadership. He talks talent scouting, dishpit humility, and what it takes to keep a small kitchen precise under pressure. Together we unpack why Kujino doesn’t copy Marcello’s and how a focused menu can raise consistency, speed, and flavor. Expect Roman dishes like cacio e pepe and amatriciana, Sicilian favorites like pasta alla Norma and arancini, and a chicken piccata that proves restraint can be a superpower. There’s also talk of rotating specials—saltimbocca done right and a rabbit cacciatore that nods to heritage while speaking Lafayette’s language.

Threaded through every story is wine: not as a pedestal, but as a conversation. Retail-friendly pricing invites guests to explore, smart pairing lifts the food, and a room humming at 7:30 reminds us why restaurants matter. If you care about Italian food, regional cooking, wine culture, and leadership that treats staff as partners, this one’s for you.

Enjoy the stories, grab ideas for your own kitchen or team, and come hungry for more. If the episode resonates, follow the show, share it with a friend who loves hospitality, and leave a quick review to help others find us.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

Social Media
Facebook
Instagram
YouTube

A stranger in a Pueblo cafe hears the name “Todaro” and replies, “Don Calogero.” In a heartbeat, Gene’s family lore tilts from mystery to revelation, and what begins as a search for relatives becomes a tour of Prohibition-era Colorado, early Las Vegas watchmen, and the way immigrant networks quietly shaped American towns. We follow that thread back to Palermo, where a boy counts 44 steps down to the markets, learns ingredients by touch, and stores away recipes he never writes—just lives.

We explore how Gene’s parents chose a different path, refusing the underworld as they rebuilt after World War II. Birthright citizenship opened the door back to the United States, and school became the anchor. Teachers stacked his schedule with math and science so language wouldn’t slow him down. Draft orders came next, but instead of Vietnam, he served as a medic at the world’s largest burn hospital—an experience that taught composure, care, and stamina. Those lessons later shaped his jump from accounting and an MBA to the relentless rhythm of a Dallas seafood restaurant.

When Lafayette called, Gene found a city rich in Cajun flavor but hungry for Italian crafted with Sicilian restraint: fresh, simple, honest. He wasn’t chasing pizza trends; he was bringing Palermo’s markets to Acadiana plates. Along the way, he reconnects dots across Texas, Louisiana, and Buffalo—relatives, rumors, and realities—without romanticizing the cost. The heart of the story is choice: which legacies to honor, which to leave behind, and how food can turn memory into a life’s work.

Join us for a gripping, generous conversation that blends family history, culinary philosophy, and the surprising ways identity is forged. If this story moved you, subscribe on Apple, Spotify, or YouTube, share it with a friend, and leave a review to help others find the show.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

Social Media
Facebook
Instagram
YouTube

A near-miss with Alexandria, a sold family farm, and a steel-framed building that became Lafayette’s unofficial compass—turn left by Keller’s. We sit down with the Keller family to trace five generations of baking craft, from French roots in the 1700s to a downtown landmark that still runs on touch, timing, and tradition. This is a story about more than pastries; it’s about a living starter that links decades, antique machines that still work daily, and a team that keeps flavor anchored to place.

We unpack the evolution of Keller’s king cakes: a century-old dough recipe, the jump from a single butter pecan Danish to cream cheese and fruit fillings, and a surge from 50 cakes in a season to as many as 15,000—without ever leaving the shop shelves overnight. You’ll hear the four-day process that makes the magic possible, why freshness wins over scale, and how a small crew of four can roll hundreds of cakes by mastering the sheeter, the proof, and the bake. Along the way, the family shares how humidity bends oatmeal cookies, why baking soda and baking powder are not interchangeable, and how technique can trump a written recipe.

We also shine a light on the people behind the pastry. One baker has stayed more than 40 years, front-of-house students learn to move a line that reaches the door, and a daughter in Houston keeps the books and jumps in every weekend of king cake season. The building itself—on Lafayette’s historic register—gets thoughtful updates while preserving its bones, reminding us that resilience is built, not bought. If you love food stories grounded in place, process, and patience, you’ll feel right at home here.

If this conversation made you hungry for more, tap follow, share with a friend who loves a good bakery story, and leave a review with your favorite king cake flavor. Your notes help us bring more local legends to the mic.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

Social Media
Facebook
Instagram
YouTube

A small Freetown counter, a line out the door, and a brisket burrito people plan their day around—this is how Taco Sisters built a loyal following without losing their soul. We sit down with Lynn Jenkins to unpack the real story behind a 17-year run marked by steady quality, creative specials, and a culture that turns first jobs into careers.

Lynn takes us back to 407 Johnston Street where Katie and Molly set the standard: simple, fresh ingredients handled with care. That foundation became the North Star as the team moved into a quirky former Burger King, added seating, and kept the drive-thru humming. We get nerdy about process, from a smoked shrimp routine timed down to the minute and rotated pans for even flavor, to a bright, no-fuss chimichurri that proves fresh herbs and lime beat complicated tricks. If you’ve ever wondered why some plates taste “right” every time, this conversation makes the invisible visible.

We also explore what makes the operation resilient: John Jenkins’ knack for spotting and growing talent, low staff turnover, and a kitchen that experiments wisely. Monthly specials like birria burritos and bánh mì nachos light up feeds, while core favorites stay untouched. Beyond the menu, Taco Sisters shows up for Lafayette, coordinating the smoking and carving of hundreds of turkeys for Community Thanksgiving so thousands can share a hot meal. And there’s more on the horizon—an expansion search focused on the right drive-thru spot, plus a menu refresh that keeps customization while adding standout signature items.

Hungry for the craft behind your favorite order and the community that keeps it thriving? Hit follow, share with a friend who loves Lafayette food stories, and leave a review to help more listeners find us.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

Social Media
Facebook
Instagram
YouTube

A legendary steakhouse doesn’t need hype when the grill speaks for itself. We sit down with Phoebe and Clint Moe of A-Bears to unpack how a small, historic spot in the Nunez community keeps winning hearts: fresh-cut ribeyes every day, a ribeye-based grind that turns hamburger steaks and rice dressing into must-orders, and a consistency you can taste from first bite to last. Taking the reins at 26, they protected the classics, learned from the previous owners, and then layered in smart changes that amplified what regulars loved.

We swap stories about the restaurant’s roots—from Chauvin to “Gulous” to A-Bears—and the delicate art of evolving a menu without losing the soul. Clint shares why he refuses pre-cut beef and how that choice anchors quality. We explore weekly specials that start as Sunday musings and become long-term hits, like seafood enchiladas or a deep-fried, bone-in pork chop with bacon white gravy. On the hospitality side, Phoebe walks through turning an underused banquet room into the Blue Room, a cocktail bar that transforms long waits into part of the experience.

Drinks get their moment too: a fig martini that’s caught fire, a house “Motini” that’s bright and beachy, and a from-scratch Bloody Mary mix rimmed with their own seasoning. Speaking of seasoning, their house blend leans lower-salt and higher flavor—bottled at the restaurant with plans to expand. We also dig into the power of social media, from Facebook features to TikTok videos that send new guests down Highway 14, plus a friendly clarification: Kaplan address, Nunez pride.

If you care about steakhouse craft, small-town hospitality, and how tradition can grow without breaking, this conversation will make you hungry and hopeful. Enjoy the stories, grab the tips, and plan your field trip. If you loved this, subscribe, leave a review, and share it with a friend who needs a great steak recommendation.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

Social Media
Facebook
Instagram
YouTube

The smell of coffee hits at 6:30 a.m., kettles are already warm, and plates for the shelters go out before the doors open—that’s how a community feeds itself every single day. We sit with Catholic Charities of Acadiana to pull back the curtain on St. Joseph Diner, the shelters next door, and the volunteers who keep the line moving with a smile and a name. From the first cup poured to the last tray stacked, the goal stays simple and bold: serve people with dignity and make sure no neighbor goes hungry or unseen.

We walk through FoodNet’s donor-funded food bank and the “Grab One Extra” campaign that turns grocery runs into steady supply. Local partners step up—restaurants, bakeries, and grocers—stretching every dollar with weekly donations and at-cost staples. Then we pivot to the Stella Maris hygiene center, born from a bar of soap by a spigot, now offering showers, laundry, and clean clothes. The conversation deepens around caseworkers who build housing plans, coach budgets, and stick around long after move-in, because mental health and addiction require long, patient care. Prevention matters: keep people housed, keep lights on, and keep families steady.

When storms hit or floods creep in, the disaster response team and Rebuilding Together Acadiana shift into gear, mucking homes, installing ADA ramps, and multiplying impact with skilled volunteers. We also share how social enterprise powers the mission—Crossroads gift shop sends 100% of profits back into programs—and preview the Mercy Market: a dignified, neighborhood-style store with expanded cooler and freezer space to increase choice and reduce waste. Through it all, one theme repeats: mercy scales because people do. Join a breakfast shift, tour the campus, pack a seven-day bag, swing a hammer, or shop where your dollars go twice as far.

If this story moved you, help us keep it going—subscribe, share with a friend, and leave a quick review. Ready to volunteer or donate? Visit CatholicCharitiesAcadiana.org and take the first step today.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

Social Media
Facebook
Instagram
YouTube

A meat market where farmers waited for their cuts with po-boys. A fire that leveled the building—and friends who rebuilt it in weeks. A buffet born in a recession that saved a family restaurant and turned it into a Lafayette staple. We sat down with Toby from Lagneaux's Seafood to tell the full story: grit, community, and a kitchen that still tastes every dish before it reaches your plate.

We walk through the roots, from slaughterhouse days in 1965 to today’s bustling dining room that still lives by the motto “come as you are and bring the kids.” Toby opens up about family roles across generations, the lessons learned running tickets for quarters as a kid, and the customer-first energy modeled by his grandparents. You’ll hear how Lagneaux's navigated the oil crash by launching an affordable, abundant buffet and how local sourcing—Louisiana shrimp and crawfish from their own ponds—keeps the menu honest and fresh.

The conversation shifts from legacy to impact with a candid look at staffing, retention, and the quiet leadership practices that create decades-long careers. We also explore a model for food recovery that works: boxing balanced meals from the buffet at close and distributing them via the Lafayette Community Fridge. That effort has delivered roughly 5,000 meals since late spring, sparked more weekend stocking by neighbors, and started a wider conversation about reducing food waste safely and effectively. Along the way, Toby shares a goat story, hard lessons from changing regulations, and why staying present on the line still matters.

If you love stories about local food, family businesses, and practical generosity, this one will stick with you. Hit follow, share it with a friend who cares about community, and leave a quick review to help more listeners find Foodies of Lafayette.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

Social Media
Facebook
Instagram
YouTube