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Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim’s and Teet’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana’s pioneering eateries and those still making culinary history today.
Author Biography
Dixie Poché is a travel and corporate writer in Lafayette, Louisiana. Her work has appeared in numerous regional and national publications such as Country Home Magazine, AAA Southern Traveler and the Innsider. Poché is a graduate of the University of Louisiana at Lafayette in journalism.
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