Most Interesting Lunch Experience Ever!
We’ll get to that in a minute.
Longfellow-Evangeline State Park
First a trip to St Martinsville, LA, 13 miles south of Breaux Bridge. A state park and historic sight, it’s an old Acadian plantation. The houses were built in a certain Acadian style brought to the region from their homeland in Nova Scotia, Canada and adapted to the hot weather down here. They had covered porches all around the house for sitting outside in the shade, windows that mirrored each other on all sides of the houses seaux that the cross breezes could help cool things down. A tall sloped roof with high ceilings to let the heat rise and help keep the rooms cooler. This plantation home was also painted in a yellow, orange and green motif that was popular back in the day.
The cabin:
http://longfellow evangeline state historic site
Lunch
We needed one more cajun, south Louisiana meal…and Glenda was very busy googling in the passenger seat to come up with a real doozy:
As we drove down “Scenic Highway” in Baton Rouge looking for number 3110 Bellue’s Fine Cajun Cuisine…the neighborhood was scenic in a NJ Turnpike kinda way…the refinery was the main scene here.
But in we went and we were seaux glad we did!
When we walked in we were greeted immediately by a man behind the counter asking “where y’all from?” We obviously did not fit in.
Plus we had neaux idea what to order or where to sit or how to proceed in general. Deer in the headlights. Our man, who we came to kneaux as Bellue himself, took over. He started by just giving us samples of the food explaining what everything was and at the same time telling us a story we kind of couldn’t make out because he actually was a fast talker but with that accent!!
Seaux we kept smiling and eating: boudin, gumbo, crawfish etouffee, turducken loaf, honey ham, green beans with potatoes and sausage, white beans, fettuccine with shrimp, catfish, cornbread dressing…and we’re pretty sure we forgot a few.
But before we could sit down for the meal, he invited us behind scenes to check out his kitchen equipment. Turns out Bellue is quite the inventor and entrepreneur. He invented and patented a giant metal rotating kitchen mixer type thing that holds 1000 pounds of wet or dry sauce, spice blend, etc and is used in making his meals whether for sale at the restaurant or retail packaged meals. The machine was an offshoot of his earlier career as a welder which came after a full career as a Baton Rouge police officer. He told us he was cooking all along and even started making smokers and cookers and other metal equipment as a part of his welding business.
The Food Part: Bellue in the kitchen
The Welding Part: Tour of the facility
Bellue took us out back where his smoker and other bbq equipment is but the real deal is the building with huge machines used to actually make his cookers and equipment plus a whole lot of other fun metal stuff. Here is what we learned he has made:
-big sign with train whistle and big chimes attached (and we got to blow the whistle!)
-big plantation bell also with cannister (we think they’re used oxygen tanks) chimes on a big ring that Bellue hand cranks to activate
-a huge glider swing (plus he told us he made a similar glider that he put on property he has in Mississippi with a monorail seaux he could ride out into the field on the glider)
Glenda and Sue whistleblowers…really!!!!
Bellue ships his meals to NJ and we look forward to serving up his south Louisiana home cookin’ in Jersey. http://www.belluescajuncuisine.com/
Wow!
Natchez, MS
Stuffed to the gills with all things Bellue’s fine Cajun, we make our way to Natchez, Mississippi. But first, of course, a big thing en route. Mammy’s restaurant..
We are staying in a lovely B and B; our inn keeper Ron is full of southern hospitality. We stroll along the Mississippi river and get a feel for the area. A little more exploring tomorrow.