Show 506, January 7, 2023: Long Beach Black Restaurant Week Preview with Restaurateur Sally Bevans of Sal’s Gumbo Shack

Sally Bevans of Sals Gumbo Shack

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene.”

“Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

“Long Beach Black Restaurant Week is more than an eight-day event featuring dozens of restaurants and food businesses,” stated Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage. “Since launching the non-profit in 2019, we’ve been committed to supporting all of Long Beach’s valued restaurants and will support the event once again with a comprehensive advertising, marketing and PR campaign designed to put ‘butts in seats’ during Long Beach Black Restaurant Week.”

One of the participating restaurants in Long Beach Black Restaurant Week is Sal’s Gumbo Shack (established in 2012) with locations in North Long Beach and Bixby Knolls serving a genuine taste of The Big Easy. Specialties (from cherished Family recipes) include Gumbo, Jambalaya, Crab & Shrimp Boils, Catfish Po’Boys and Peach Cobbler.

Proprietress Sally Bevans is a self-taught home cook now creating (in a happy career change) soulful Creole cuisine. We’ll meet her.

Show 365, March 21, 2020: Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles

Ryan Legaux of Harold and Belles“In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. His kitchen was small and the limited menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.)”

“After the passing of Harold Sr. in 1979, Harold Jr. and his wife Denise took over ownership and operation of the restaurant. Unlike his father, who enjoyed the pool playing and bar atmosphere, the younger Harold preferred a finer dining experience with linen tablecloths and candlelight. Having a passion for cooking, Harold Jr. introduced several new items to the menu including his version of Shrimp Scampi, Shrimp Creole, Crawfish Etouffee and Clam Chowder. He even offered File Gumbo every day.”

“In 1984, Harold and Denise brought in partners Al and Sue Honore. Together they expanded the restaurant from 12 tables to 35 dining tables and tripled the size of the kitchen. In 2011 Harold Jr. sadly passed away.”

“The restaurant is now owned and operated by 3rd generation Legaux’s, the husband and wife team of Ryan & Jessica Legaux. Together Ryan and Jessica have expanded and enhanced the brand of Harold & Belle’s through various avenues. They also have added a new state of the art private banquet room (The Peacock Lounge) to the renovated establishment.”

“Right now Harold & Belle’s is offering daily specials for pickup orders and are able to provide curbside service as well. In addition, Harold & Belle’s is happy to offer delivery through both GrubHub and UberEats for your convenience.”

We’re stirring the roux with Chef Ryan.

Show 235, August 5, 2017: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach

Guy DuPlantierNew to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.”

“We offer authentic Creole and Cajun food, with most of our products being shipped in weekly from New Orleans like our crawfish, Lake Pontchartrain blue crab, fresh alligator meat, farm-raised catfish, wild caught gulf shrimp. Also, the Blue Plate Mayonnaise we use on our Po’ Boys and ya’ll know it’s not a Po’ Boy unless you use bread from home. We use the famous Leidenheimers French bread. Come and try our Boudin & Boudin Balls made in house along with my wife Chef Aliza’s Asian Cajun Boudin Egg Rolls. We only use the best ingredients. Created by the fusion of African, Native American and the European ancestry, Louisiana cuisine is at the heart and soul of our unique culture.”

“You are guaranteed to enjoy the great flavors of New Orleans and we will show you what Southern hospitality is all about. In New Orleans we have a saying, Laissez les bons temps rouler, which means Let the good times roll. That is what Crazy Creole Cafe is all about, good food, good music and good times. We’ll do our best to put a big smile on your face and make you stomp your feet. So what are you waiting for? Come on and laissez les bons temps rouler with the Crazy Creole Cafe.”

They have a really tempting 3-course Cajun/Creole menu for DINE LBC valued priced @ $25. It’s 3-courses with an entrée choice of either Red Beans & Rice, Jambalaya, Chicken Creole or Southern Fried Pork Chops (plus two sides.)

We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of The Crescent City right there on Long Beach Blvd.

Show 155, January 16, 2016: Dona Richard, St. Martin Parish Tourist Commission, Louisiana

Doma Richard of St Martin Parish with Andy HarrisCajun Country Louisiana is next on the travel menu. Joining us is Dona Degatur Richard from the St. Martin Parish Tourist Commission.

“With the distinctive designations of “Gateway to the Atchafalaya Basin,” “Home of Longfellow’s Evangeline” and “The Crawfish Capital of the World,” St, Martin Parish is a place like none other. See for yourself, and experience the difference!”

St. Martin Parish is located in south-central Louisiana; its parish seat is St. Martinville. It has a population of 52,160 (2010 US Census Bureau) and is 739.9 square miles in size.

Over one third of St. Martin Parish’s 52,000 inhabitants are Cajun, and the area certainly boasts large African-American, white Creole, and Creole of Color communities.

From the Bayou Teche to the Atchafalaya Basin, St. Martin Parish is a picturesque and bountiful region. Rich in agricultural, visitors are taken through sugar cane fields, low-lying swamp land, and rolling lands of beauty. Majestic live oaks, draped with moss, are scattered along roadways. Bald cypress trees and their unique stumps abound.

Dona provided us with a wonderful, full color recipe booklet, Louisiana: Destinations & Recipes. St. Martin Parish contributed their signature recipe for Crawfish Pilaf.

As the Crawfish Capital of the World they host the celebrated annual Breaux Bridge Crawfish Festival. This year it’s May 6th, 7th & 8th. Guests can feast on crawfish prepared every way imaginable.

The Crawfish Festival has also become one of the largest gatherings of world famous Cajun musicians. All weekend long you can hear the sound of authentic Cajun, Zydeco and Swamp Pop music rising from the festival.

Whether your musical taste is Cajun or Creole, you can witness over 30 bands perform over the three-day event if you think you have the stamina. It’s a perfect opportunity to see their musical tradition passed from generation to generation. Watch the Cajun dance contests, and if you’re brave, join in. There’s no better way to learn. There are even Cajun music workshops held in the heritage tent