Festival favorites, some new additions and cooking demonstrations at Culture Sur la Table to
tempt the palate Oct. 13-15.
Lafayette, LA, September 20, 2017 – One of the essential cultural components of Festivals Acadiens et Créoles, the Bayou Food Festival gathers 25 of the state’s best food vendors on-site at Girard Park. Serving up everything from Shrimp on a Stick to boudin, cracklin, BBQ and beignets, the Bayou Food Festival keeps festival-goers nourished as they dance the day away.
In addition to the aforementioned Original Shrimp on a Stick from Cajuns Limited Concessions, other popular items include Big Wil & The Warden’s Fried Eggplant Seafood Volcano, Joie De Vivre Cafe’s Boucherie Box, Tee Jug’s Shrimp Co.’s Boiled Shrimp (new to the festival in 2016) and of course Bon Creole’s Crawfish Spinach Boat.
Coming on board for 2017 is Deano’s Pizza, which will be serving slices of its pepperoni pizza and a Boudin Pizza Burger. Acadian Slice Pies is also new to the festival and will be offering a Boudin Pesto Hand Pie and slices of Brown Butter Pecan Pie with ice cream. And vegan and gluten-free company Karmacarons will have a taste of its French Macarons and Rolled Ice Cream.
For those festival-goers looking for more sweet treats or something to help beat the heat, Geauxsicles Gourmet Ice Pops will be returning, along with Dippin’ Dots, Carpe Diem’s Gelato Bar, Frenchy’s Snowcones and Poupart’s Beignets.
No festival would be complete without funnel cake, and Roy’s Fun Foods will be out at the park with plain, topped and jumbo varieties. View the full Bayou Food Festival menu on our website at http://www.festivalsacadiens.com/food/.
Adjacent to the food vendors is the festival’s Culture Sur la Table tent, or Culture on the Table. Presented by Lafayette Marble & Granite and hosted by Chef Colt Patin of the Louisiana Culinary Institute, this area serves up cooking demonstrations and offers an in-depth look at our local cuisine.
“Most people cook on their surfaces, and we specialize in granite, natural stone and quartz for kitchens and bathrooms, so a sponsorship is a great tie-in,” says Lafayette Marble & Granite Owner Chris Smith. “We’re 43 years here in Acadiana and believe the best place to put our money and sponsorship is into a festival that’s homegrown like us.”
On the agenda at Culture Sur la Table this year is Jambalaya vs. Paella with Chef Michael Ciuffetti of Louisiana Culinary Institute, Cajun Cooking and Beer Pairing with Karlos Knott of LA 31 and a look at Traditional Boudin and Creative Uses with BoudinLink. View the entire cooking demo schedule on our website at http://www.festivalsacadiens.com/food/culture-sur-la-table.html.
Please note that our 2017 festival dates are Oct. 12-15. As always, our festival takes place in Girard Park and is FREE and open to the public. More information can be found at www.festivalsacadiens.com, where those who want to show their support can sign up to become a Festival Friend.
Important Dates For 2017
Wednesday, Oct. 11: “Crafting the South Louisiana Sound” curator tour from 6-8 p.m.; Anya Burgess and Chris Segura will lead a special tour of the exhibit and share live demonstrations
Thursday, Oct. 12: Crafting the South Louisiana Sound Symposium at Vermilionville; book launch at A. Hays Town Building for Anthologie de la littérature louisianaise d’expression française de 1682 à nos jours at 6 p.m.
Friday, Oct. 13: Festivals Acadiens et Créoles opening with cutting of the boudin at 5 p.m.
Saturday, Oct. 14: Tour Des Atakapas at 8:30 a.m. and Festivals Acadiens et Créoles all day
Sunday, Oct. 15: French Mass at 9 a.m. and final day of Festivals Acadiens et Créoles
Festivals Acadiens et Créoles presented by Capital One can trace its roots back to the first Tribute to Cajun Music Festival organized by CODOFIL in 1974. Festivals was officially established in 1977 with components of music, food and crafts. Since then, it has grown into a multi-day event taking place during the second full weekend of October each year in Lafayette, La. Festivals operates as a nonprofit corporation and is run by a community board and volunteers.