Foodies Of Lafayette Podcast

Foodies Of Lafayette
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Welcome to the official podcast of Foodies of Lafayette—where flavor meets community! Hosted by founder Heidi McDonald and partner Jason Stoner, each episode brings you inside the kitchens, stories, and lives of the people who make Lafayette’s culinary scene unforgettable. From behind-the-scenes chats with local chefs and restaurant owners to stories of food-driven charity, culture, and celebration, this is where Acadiana's food spirit comes to life—one delicious conversation at a time.

  1. 6h ago

    How A Scratch-Made Italian Restaurant Became A Community Landmark: Antoni's Italian Cafe

    A restaurant doesn’t last 30 years by accident, and Antoni’s didn’t become a Lafayette staple by chasing trends. We sit down with the original owners to hear how a deep bench of restaurant experience, relentless consistency, and a love for real Italian cooking shaped a place that feels romantic, reliable, and unmistakably local. Then we bring in current owners Holly and Eli to share how they carried that legacy forward without losing the soul of the dining room.  You’ll hear the wild origin story behind the name, including the moment they realized they opened on the feast day of St Anthony and later learned he’s considered the patron saint of pizza makers. We also get into the practical details that food lovers and aspiring restaurateurs care about: scratch-made dough every night, sauces built in-house, and the signature dishes guests refuse to let become “seasonal.” From hiring and training to creating a space that regulars treat like a second home, the conversation shows how hospitality becomes a competitive edge in the Lafayette restaurant scene.  Holly and Eli break down what buying a restaurant really involves, from fire inspections and health department requirements to adapting to new rules while keeping the classics. We talk about the Blue Room evolution, live jazz, and the new Robert Dafford mural that adds art to the experience, plus how they balance chef creativity, weekend specials, and a culture that keeps service sharp. If you love Antoni’s, Lafayette dining, Italian food, or the behind-the-scenes reality of restaurant ownership, this one is for you.  Subscribe on Apple, Spotify, and YouTube, then share this with a friend who has a standing order at Antony’s and leave us a review so more people can find the stories behind Lafayette’s most loved tables. The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

  2. Jul 29

    How Bon Temps Grill And Whiskey And Vine Took Over Pinhook

    Two brothers can spend childhood arguing over breakfast cereal, then grow up to build one of Lafayette’s most talked-about restaurant groups. We’re sitting down with Patrick and Steven, the minds behind Bonton Grill and Whiskey and Vine, to unpack how their Vermilion Parish roots, years in the trenches, and a serious respect for hospitality systems shaped everything they do today. If you care about the Lafayette food scene, Cajun restaurants done with intention, or the real mechanics of restaurant entrepreneurship, this conversation delivers. We get into the unglamorous training that makes the magic possible: learning service standards in respected dining rooms, then stepping into the corporate world to master structure, budgeting, and the numbers that keep a restaurant alive. Steven shares what it was like running a restaurant through the aftermath of Katrina, when reopening was about feeding people and restoring a sense of normal. That perspective frames the entire episode: restaurants are not just businesses, they’re part of a community’s daily coping and celebration. From there, we trace the jump into ownership and why Bon Temps Grill’s identity centers on a mesquite wood-burning grill instead of a default all-fried menu. They explain how a strong chef partnership elevated the original concept, and why moving locations during the first year of COVID was not reckless, it was a capacity problem with a practical solution. We also talk about scaling Lafayette catering, operating multiple event venues, and how Angie’s design vision helps turn a room into a full guest experience. We wrap with the idea behind Whiskey and Vine: bringing a classic French Quarter atmosphere to Lafayette with live music, a serious whiskey list, and a wine program that earns the name. If you like episodes with real tactics, honest tradeoffs, and local Louisiana flavor, subscribe, share this with a friend who loves restaurants, and leave us a review so more people can find the show. The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

  3. Jul 22

    From Cuba To Puerto Rico To Lafayette With A Sandwich Recipe That Traveled Decades Part Two

    A single sentence can haunt you for decades: “I should’ve given you that loan.” We sit down with Jose “Pepin” to follow the full arc behind that moment, from leaving Cuba in the 1960s to landing in San Juan, Puerto Rico with almost no money, and finding the one relationship that opened a door at the Royal Bank of Canada. What unfolds is a sharp, human look at how immigrant families rebuild through reputation, hard work, and the kind of trust you can’t fake.  From there, Pepin walks us through the nuts and bolts of building a successful grocery and liquor shop in Puerto Rico’s tourist district, including blue law exemptions, supplier credit, and the mindset of stocking whatever people need when everything else is closed. We also talk about learning English on the fly, falling for American sports and rock music, and why Louisiana won over Miami when it came time for college. His culture shock at LSU is real, funny, and familiar to anyone who’s ever landed somewhere new and realized they don’t speak the local “version” of the language yet.  Then comes the twist that feels like a movie: a Moody Blues concert, a late-night ride, and waking up in Lafayette with brand-new friends, new food, and a city that just fits. We connect that journey to Pepin’s later life in music, zydeco, salsa, and community, and finally to Pepin’s opening in 2002, where the legendary Cuban sandwich recipe from the 1950s becomes a Lafayette staple. If you care about the Lafayette food scene, Cuban sandwiches, Cajun and Latin culture, and what it really takes to build a small business, this one’s for you.  Subscribe on Apple, Spotify, and YouTube, share this with a friend who loves Lafayette stories, and leave us a review with your favorite local “first bite” memory. The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

  4. Jul 15

    Pepin Jose On Food Legacy And Starting Over Part One

    He wrote a $50,000 check he couldn’t cover and treated the weekend like a deadline. That’s just one of the stories Pepin Jose shares with us, and it captures the spirit behind a name Lafayette food lovers already know: Pepin, the Cuban sandwich, and a family legacy built on bold decisions. We talk through Pepin’s roots in Guantanamo, Cuba, and the life of his father, a promoter and entrepreneur who lived to 105 and somehow managed to be both disciplined and joy-forward. Along the way, we unpack the practical business lessons hidden inside the funny moments: why “put it away yourself” becomes a leadership advantage, how a mule-and-coffee route turns into an early delivery model, and how smart promotions like buy-one-get-one and “bring me a full carriage” create demand before anyone called it marketing. Then we get to the food. Pepin explains what makes a Cuban sandwich work, what most people get wrong, and how he tuned the recipe for Louisiana tastes without losing its backbone. Expect real specifics on balance, portion consistency, and why the right amount of mustard matters more than people think, plus a behind-the-scenes look at running steady food costs. The story also turns serious as Pepin describes what it takes to leave Cuba, restart through Spain and a stop in Paris, and find opportunity again in Puerto Rico. We end with a tease for part two because there’s no way to fit the next 60 years into one conversation. Subscribe, share this with a friend who loves immigrant stories and great sandwiches, and leave a review telling us what moment hit you the hardest. The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

  5. Jul 8

    Jack Miller’s Origin Story

    A bottle of barbecue sauce doesn’t usually come with a war story, a carhop restaurant, and a family passing the keys from one generation to the next but Jack Miller’s does. We sit down at the Jack Miller’s facility with Kermit and Christian Miller to trace how a Ville Platte restaurant called the American Inn became the roots of one of Louisiana’s most recognizable pantry staples, still made under the same family ownership since 1941. Along the way, we get the kind of details you never hear on a label: rationing-era improvisation, selling cases store-to-store, and the simple genius of letting people taste it on bread so they’d go buy it immediately.  We also dig into what it takes to keep a small food manufacturing operation running in the modern world. Kermit explains the shift from hand-stirred pots and hand-glued labels to kettles, filling and capping machines, neckbands, and a streamlined process that helps a tiny crew produce thousands of bottles a week. Christian shares the learning curve of coming home after a music career, adapting to new tech like emailed invoices and EDI, and figuring out regulations and broken machinery in real time while keeping the brand consistent.  Then we get practical for home cooks and pitmasters: how to use Jack Miller’s the way it was designed. They break down the basting method, why the oil on top matters, when to mop to avoid burning onions, and how that technique changes texture and flavor. We also talk Cajun Dip, all-purpose seasoning, and the no-salt version that lets you control heat and salt in everything from gumbo to Bloody Marys. If you care about Louisiana food culture, family business succession, and classic Cajun flavor done right, hit play, then subscribe, share this with a fellow sauce loyalist, and leave a review with your favorite way to cook with it. The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

  6. Jul 1

    Part Two With David Ervin From The Daiquiri Factory

    They tried to shut a young business owner down by writing a brand-new law, but they couldn’t even explain what the law meant. We’re back at Sunday Soda Fountain with David Irvin, and the story picks up as his Lafayette daiquiri shop goes national overnight, putting a spotlight on local enforcement, city politics, and the strange reality of “custom” regulation built around one business. David breaks down how an open container ordinance landed on his counter, why the phrase “sealed container” became the entire battle, and how a no-frills solution (a strip of tape over the straw slot) turned into a defining detail of Louisiana daiquiri drive-thru culture. We also talk about the misinformation that spooked customers, the constant police presence, and the pressure of running a business while wondering if tomorrow is the day you get shut down. Then the episode turns into full-on Lafayette history: a grand opening timed as a public statement, 4,000 bottles of champagne, media crews everywhere, and troopers writing tickets to customers sitting in line. When no local attorney wants to touch the case, David makes a surprising call that leads him to legendary Louisiana lawyer J. Minus Seymour and a courtroom showdown that helps shape how open container rules are treated beyond Lafayette. If you’re into small business resilience, local government conflict, Louisiana alcohol laws, and the origin story behind the taped daiquiri cup, this one is a must. Subscribe, share this with a friend who loves Lafayette stories, and leave a review so more people can find the show. The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

  7. Jun 24

    Part One With David Ervin From The Daiquiri Factory

    The drive-thru daiquiri feels like it’s always been part of Louisiana, but it started as one person’s risky idea and a whole lot of reading. We’re sitting down with Lafayette icon David “Tater” Ervin, the originator of the very first drive-thru daiquiri, to hear how a forestry major turned a frozen drink machine sighting into the Daiquiri Factory and a global phenomenon. Tater breaks down the real playbook behind the legend: the marketing insight he stole from a Baskin-Robbins case study, why he insisted on launching with a huge flavor lineup, and how offering samples helped frozen cocktails feel more like an ice cream shop experience than a bar. If you care about branding, customer psychology, and building an instantly recognizable product, this story delivers practical lessons without the fluff. Then it gets intense. He tells us about walking into City Hall and the Alcohol Beverage Control Board for the actual alcohol laws, studying them for months, and opening anyway. You’ll hear the scrappy funding moves, the opening-night surge, the logistics of handling massive demand, and the pressure from law enforcement that forced him to tighten operations and defend the business model in real time. It’s Lafayette Louisiana entrepreneurship at its most honest: bold, messy, funny, and surprisingly strategic. If you love origin stories, small business strategy, or Louisiana culture, hit play and share this with a friend who’s building something new. Subscribe on Apple, Spotify, or YouTube, and leave a review so more people can find the show. The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

  8. Jun 17

    A Chat With A Familiar Face in Acadiana, Gerald Gruenig

    Gerald Gruenig has the kind of personality you notice from across the room, but the story behind it runs deeper than social clips and zydeco nights. We talk with Gerald about growing up in Gentilly, New Orleans, with a full-blown po-boy shop under his bedroom, and how that front-row seat to plate lunches, regulars, and neighborhood life shaped the way he moves through Louisiana today. If you care about the Lafayette food scene, local restaurants, and the people who keep community culture alive, you’ll feel right at home here.  From there, we get real about what it means to miss New Orleans while also seeing how it’s changed since Hurricane Katrina. Gerald shares memories of displacement, returning to a wrecked restaurant, and the kind of culture shock that rewires a teenager’s priorities. We also dig into the quieter signs of belonging: greetings on the streetcar, the warmth of Lafayette, and why raising kids in a place that feels connected can matter as much as any big career plan.  Then the conversation turns to the moment that stopped everything: Gerald’s Hodgkin’s lymphoma diagnosis, treatment, and remission. He doesn’t just share the timeline, he shares the emotional whiplash of being “the fun guy” while feeling broken inside, and the humbling experience of realizing how many people were praying for him. We also talk about faith, Catholic community, and how gratitude can become a daily practice instead of a slogan.  We close on the legacy question: what happens to a family-owned po-boy shop when the next generation is torn between love for the business and the reality of how grueling restaurants are. Gerald breaks down why food costs more now and why supporting small business means understanding the true cost of labor, ingredients, and survival. If this hits you, subscribe, share the episode with a friend who loves Louisiana food culture, and leave a review so more people can find these stories. The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, 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

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About

Welcome to the official podcast of Foodies of Lafayette—where flavor meets community! Hosted by founder Heidi McDonald and partner Jason Stoner, each episode brings you inside the kitchens, stories, and lives of the people who make Lafayette’s culinary scene unforgettable. From behind-the-scenes chats with local chefs and restaurant owners to stories of food-driven charity, culture, and celebration, this is where Acadiana's food spirit comes to life—one delicious conversation at a time.

Information

  • Creator
    Foodies Of Lafayette
  • Years Active
    2025 - 2026
  • Episodes
    56
  • Rating
    Clean
  • Copyright
    © 2026 Foodies Of Lafayette Podcast
  • Show Website
    Foodies Of Lafayette Podcast