Jardin de Fleur and Hancock Bank win top honors at festival
Jardin de Fleur had the key ingredients at the 16th Annual Le Festival de la Viande Boucanée, also known as the Smoked Meat Festival, to win the amateur cooking division. In the professional category, Hancock Bank showed they had what it takes to be repeat winners.
At this year’s competition held June 28, there were 40 cooking teams and 158 entries. It was another record-breaking year with 23 more dishes entered than at last year’s competition.
There were 18 professional cooking teams and 22 amateur teams. The professionals entered 68 dishes for the competition while amateur cooks entered 90 dishes.
Best dressed team honors went to Ville Platte Medical Center. Heritage Manor claimed second place, and B&S Grocery received third place honors.
The best decorated booth honors went to Evangeline Bank and Trust Company. Police Juror Bryan Vidrine claimed second place, and Citizens Bank won third place.
In the cooking competition, the following winners were noted:
Amateur Division
Sausage, Andouille,
Pounce Category
(17 dishes)
1st - First Student’s Brock’s Smoked Pounce - Team members were Brock Vidrine, head chef; Lance Enkey, Robert Soileau, Hubert Mabe and Stacey Deshtoel.
2nd - First South Farm Credit, Team A’s Andouille Meets Shrimp and Grits - Team members were Sean and Shelley Roberts, head chefs; Wayne Attales, Blyn Rozas and Ron, Allen and Todd Gawryszewski.
3rd - Red Shoe Chrysler, Dodge and Jeep’s Red Shoe Surprise - Team members were Ricky Guillory, head chef; Jolay Walker, Kevin Walker, Donnie Sylvester, Linda Sellars and Gloria Johnson.
Tasso Category
(13 dishes)
1st - Sherman Fontenot, Contractors’ David’s Little Secret. Team members were Tammy Fontenot, head chef; Meghen Vidrine, David Hull, Jane Fontenot, Rachel Vidrine and Natalie Hull.
2nd - First South Farm Credit, Team B’s Tasso on the Beach - Team members were Kenneth Soileau, head chef; Gabe Soileau and Beau Fontenot.
3rd - Evangeline Bank, Team One’s Mama Mia’s Pizza - Team members were Eric Fontenot, head chef; Bill Brunet, Bryan Lafleur and Lacey Fontenot.
Smoked Seafood Category
(17 dishes)
1st - Jardin de Fleur’s Smoked Calcasieu Trout - Team members were Joffrie Fusilier, head chef; Josh Ortego, Mickey Soileau, Brad Launey and Jared Vidrine. (This dish won grand champion honors.)
2nd - Evangeline Bank Team One’s Stuffed Shrimp - Team members were Eric Fontenot, head chef, Bill Brunet, Bryan Lafleur and Lacey Fontenot.
3rd - Evangeline Bank Team Two’s Snapper Jack - Team members were Dr. Jerry Veillon, head chef; Lacey Fontenot, Joey Fontenot and Renee Manuel.
Smoked Poultry Category
(nine dishes)
1st - First South Farm Credit, Team B’s Seafood Smoked Chicken - Team members were Beau Fontenot, head chef; Kenneth Soileau and Gabe Soileau.
2nd - JK Electronics’ Ebby’s Cajun Thighs - Team members were Clyde Johnson, head chef; Ebby Perrodin, Lorraine Perrodin, Pam Fontenot and Alyssa Meche.
3rd - First South Farm Credit, Team A’s White Wings and Thunder Thighs - Team members were Wayne Attales, head chef; Sean Roberts, Shelley Roberts, Blyn Rozas and Ron, Allen and Todd Gawryszewski.
Smoked Game Category
(18 dishes)
1st - Cleco’s Venison Heaven - Team members were Donald Marcantel, head chef; Barry Fontenot, Dwayne Brignac and Poncho.
2nd - Evangeline Bank, Team One’s Backstrap Backlash - Team members were Eric Fontenot, head chef; Bill Brunet, Bryan Lafleur and Lacey Fontenot.
3rd - Jardin de Fleur’s Tiger Bait - Team members were Joffrie Fusilier, head chef; Josh Ortego, Mickey Soileau, Brad Launey and Jared Vidrine.
Barbecue Category
(16 dishes)
1st - First South Farm Credit, Team B’s Boucanée Couchon - Team members were Gabe Soileau, head chef; Kenneth Soileau and Beau Fontenot.
2nd - Evangeline Bank, Team Two’s Smoked Pork Loin - Team members were Dr. Jerry Veillon, head chef; Lacey Fontenot, Joey Fontenot and Renee Manuel.
3rd - Juror Bryan Vidrine’s Cajun Bells - Team members were Jason Fontenot, head chef; Bryan Vidrine, Kathy Vidrine and John Ellis Dupre.
Professional Division
Sausage, Andouille,
Pounce Category
(seven dishes)
1st - Paul’s Meat Market, Team One’s Pounce de LaVille - Team members were Paul Fontenot and David Ortego, head chefs; Tammy Fontenot, Mona Ortego and Nick Fontenot.
2nd - Hancock Bank’s Jambalaya Pounce - Team members were Kevin Shipp, head chef; Bryan Savant, Cody Vidrine, John Reed and James Henry Berthelot.
3rd - Ville Platte Medical Center’s Team Two’s Sweet Potato Pounce - Team members were Shane Darbonne, head chef; David Fontenot, Angelique Fontenot and Lucas Vidrine.
Tasso Category
(seven dishes)
1st - R-T-Go’s Food Lane’s Tina’s Tasso Pizza - Team members were Nick Ortego, head chef; Mike Ortego and Chris Ortego.
2nd - Big Mamou Cajun Beef Jerky’s Smoked Beef Jerky - Team members were Damian Douget, head chef; Ben Soileau, Perry Bertrand, Anthony Rougeau and Joe Granger.
3rd - B&S Grocery’s B&S Jambalaya - Team members were Scott Dupre, head chef; June Powell, Sandra Ortego, Rhonda Willis and Anthony Castille.
Smoked Seafood Category
(14 dishes)
1st - Pig Stand Restaurant’s Smoked Charbroiled Oysters - Team members were Barry Giglio, head chef; Marla Giglio, Jennifer Stelly and Tracey Lauderdale.
2nd - Hancock Bank’s Shrimp Lexie - Team members were Kevin Shipp, head chef; Bryan Savant, Cody Vidrine, John Reed and James Henry Berthelot.
3rd - R-T-Go’s Food Lane’s Shrimp Surprise - Team members were Nick Ortego, head chef; Mike Ortego, Chris Ortego and Coonie Ortego.
Smoked Poultry Category
(13 dishes)
1st - Big Mamou Cajun Beef Jerky’s Smoked Crawfish Stuffed Chicken - Team members were Damian Douget, head chef; Ben Soileau, Perry Bertrand, Anthony Rougeau and Joe Granger.
2nd - Bordelon’s Home Furnishings’ Kayou’s Cornish Hens - Team members were Trent Brignac, head chef; Kevin Lafleur, Jared Fontenot, Rob Eastin and John Pitre.
3rd - Paul’s Meat Market’s Paul’s Cajun Bull Horns - Team members were Paul Fontenot and David Ortego, head chefs; Tammy Fontenot, Mona Ortego and Nick Fontenot.
Smoked Game Category
(14 dishes)
1st - Hancock Bank’s Deer Droppings - Team members were Kevin Shipp, head chef; Bryan Savant, Cody Vidrine, John Reed and James Henry Berthelot. (This dish won grand champion honors.)
2nd - Bordelon’s Home Furnishings’ Fillet of Venison - Team members were Trent Brignac, head chef; Kevin Lafleur, Jared Fontenot, Rob Eastin and John Pitre.
3rd - Slap Ya Mama Once’s Elk Wraps - Team members were Jack Walker, head chef; Justin Lafleur, Jennifer Walker and Tim Fontenot.
Barbecue Category
(13 dishes)
1st - Slap Ya Mama Twice’s Mais, I Dunno - Team members were Joe Willy Walker, head chef; Tony Walker, Tommy Fontenot and Brian Morein.
2nd - Weelo’s Grocery’s Cajun Smoked Duck Nuggets - Team members were Monica Fontenot, head chef; Phillip Fontenot, Jody Fontenot, Paul Fontenot and Alec Fontenot.
3rd - Big Mamou Cajun Beef Jerky’s Smoked Ribs - Team members were Damian Douget, head chef; Ben Soileau, Perry Bertrand, Anthony Rougeau and Joe Granger.