Foodies Of Lafayette Podcast

Foodies Of Lafayette
  • 5.0 (1)
  • Food

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. 6d ago

    The Louisiana Seafood King: Kris Allen

    A dish can taste like Louisiana and still feel brand new, and Chef Kris Allen proves it. We sit down at Sunday’s Soda Fountain to talk with the Pamplona and Gravy chef behind the Louisiana Seafood King win, and we get into the details that separate a good plate from a great one: modern technique, relentless repetition, and a deep respect for the classics. Kris walks us through the winning seafood dish built as a modern ode to crab-stuffed flounder, including the kind of kitchen “science” most people never see, like a warm corn panna cotta that holds its shape and foams that add texture without stealing the spotlight. From there, we zoom out to what Louisiana seafood means to our culture and economy, why Gulf sustainability matters, and how his earliest memories on a shrimp boat still guide his cooking today. We also get practical for anyone who loves Cajun food at home. Kris breaks down gumbo fundamentals with one word: patience. Then he explains the heart of Cajun gravy, starting with browning meat, building fond, and deglazing the grimmies for real depth. Along the way, he shares the career moves that shaped him, from Montana dish pits to iconic New Orleans kitchens, the pressure cooker of opening a Louisiana restaurant in Chicago, and the decision to come home and build Pamplona into the escape we all love while launching Gravy as the fanciest rice and gravy in town. Subscribe, share this with a food-loving friend, and leave a review if you want more conversations with the chefs shaping Lafayette’s dining scene. 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. Aug 26

    How Roy’s Lemonade Turned One Bad Drink Into A Louisiana Staple

    One bad cup of lemonade at an arts and crafts show turns into a decades-long, multi-state business and it starts with a simple thought: “I can make this better.” We sit down with Roy and Cynthia DeVillier from Roy’s Lemonade to hear how a Lafayette, Louisiana favorite goes from kitchen experiments and handwritten notes to festival lines that never stop. Along the way, we get the unfiltered truth about what it takes to build a food brand people trust, especially when your name is literally on the cup. We dig into the early days selling in front of Walmart, the first major festivals, and the physically brutal reality of hand-squeezing lemons while trying to keep customers happy. Roy explains why the winning formula is all about balance, sweet enough for the American palate without losing that fresh lemonade bite. Cynthia shares how the branded cup and refill deal becomes both marketing and a tradition, with fans bringing back cups from years ago like souvenirs. Then the story shifts from hustle to scale: converting the recipe into a concentrated syrup, moving into bag-in-box, and realizing that a fountain drink system can deliver the same taste every time when it’s calibrated right. We also talk co-packers, quality control, working with multiple distributors, and why festivals still matter as the heart of brand loyalty and a live testing ground for future flavors. If you care about small business growth, Louisiana food culture, and practical entrepreneurship lessons you can actually use, this conversation delivers. Subscribe on Apple Podcasts, Spotify, and YouTube, then share this with a friend who loves festivals and leave us a review. What flavor should Roy’s make next? 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. Aug 19

    How A Banker Preserved A Lafayette Burger Landmark

    A burger can be more than a meal. Sometimes it is a time machine. We’re at the table with Rick Cambray from Ground Pati to figure out why walking into the Johnston Street location feels like stepping into a perfectly kept piece of Lafayette history, right down to the pewter mugs and that warm, lodge-like vibe we can’t stop talking about.  Rick’s journey is a story all on its own: River Parishes roots, an MBA, years in banking, and then buying into the restaurant world while still working full-time. We trace the Ground Pati origin story back to Metairie in 1971, how the brand grew through Louisiana, and how the Lafayette store became the kind of place locals measure other burgers against. Along the way, Rick shares what it takes to keep a legacy restaurant consistent, clean, and financially real in a world that constantly pushes owners to cut corners.  Then we get wonderfully specific about what you actually taste. We talk open-face burgers, 80/20 beef with no fillers, Idaho-cut fries, and why fresh-grated Wisconsin cheddar changes melt, texture, and flavor. Rick also breaks down the cast-iron charbroil grill that gives Ground Pati its signature grill note, plus the scratch-made chili and seasonings that help keep every location on the same page. If you’ve ever searched for the best burger in Lafayette or wondered why some “classic” spots still feel special, this conversation connects the dots.  Subscribe, share this with a fellow Lafayette foodie, and leave a review if you want more local legends, deep food details, and the stories behind the places we love. 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. Aug 12

    The Making Of Jefferson Island’s Iconic Cafe

    A lake doesn’t just vanish every day, and a drilling rig doesn’t simply disappear without a trace. From a table at the Jefferson Cafe at Rip Van Winkle Gardens, we hear the lived, moment-by-moment story of the Lake Peigneur disaster on Jefferson Island, Louisiana, when a miscalculation punctures a salt mine and the water starts draining into the earth like a bathtub. The shock is immediate: tremors, alarms, darkness underground, and 52 miners fighting their way out as the lake above them turns unpredictable.  We also dig into what comes after the headlines. Our guest connects the geology of a salt dome, the slow creep of the ground, and the practical reality of rebuilding on piers with a property that still has to operate every day. Then we shift into the long arc of stewardship: a career that starts with orchids and greenhouses, the hands-on decisions that reshape the gardens for airflow and access, and how a public destination survives through smart operations and community support.  Food is part of the story, too. We talk about how the cafe begins after the settlement, why the menu becomes a draw of its own, and how the nursery, events, and hospitality work together to keep Jefferson Island open to visitors. If you love Louisiana history, engineering disasters, Acadiana culture, and iconic local restaurants, this one has it all.  Subscribe on Apple, Spotify, and YouTube, share this with a friend who loves Louisiana, and leave a review. What part of the story stuck with you most? 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. Aug 5

    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

  6. 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

  7. 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

  8. 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

See All (60)

Trailer

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
    60
  • Rating
    Clean
  • Copyright
    © 2026 Foodies Of Lafayette Podcast
  • Show Website
    Foodies Of Lafayette Podcast

You Might Also Like