Larose festival pays tribute to region’s French roots

Smithsonian food exhibit makes only South Louisiana stop at fest

By ANDREA CARLSON

What constitutes as traditional American fare? The answer depends on whom you ask. Texans may declare steak and potatoes while surrounding southerners would deem barbeque chicken. The hot dog may be a safe guess but still, Chicago, Chili or Coney Island may give away distinct “regionality.”

On top of that, America may not be able to safely call the hot dog its own. Japan’s Takeru Kobayashi is the world’s fastest “dog” eater, winning Nathan’s Famous Hot Dog Eating Contest four years in a row, on U.S. soil. The German Frankfurt needs no explanation.

Invention of the hot dog has a tie to Louisiana. With a smorgasbord of left over meats at the Saint Louis World’s Fair of 1904 – in celebration of the Louisiana Purchase – came the birth of the ballpark favorite.

An endless smorgasbord, a melting of ethnicities, culture, heritage has created a food culture unlike anywhere in the world.

We are different and we love it. The French Food Festival, which is being held in Larose at the city’s Regional Park Oct. 27, exemplifies every aspect of that.

Larose is rich of Cajun culture, heavy on the French. Thirty-some years ago the community wanted to construct a civic center and to raise funds, showcased the pride of Larose – bouillabaisse. Moneys are still raised each year but the showcase has grown encompassing art, crafts, music as well as traditional dishes.

“I specialize in history. I like painting old buildings and stores. There are homes on Grand Isle over 100 years old,” says Cajun artist Otis Dobson. “I am accomplishing two things when I do; I’m preserving history and taking part in fine arts.”

Dobson is the president of Les Artiste de Bayou, a group of 25 devoted to the preservation of French Cajun heritage. Les Artiste among other artists – fine or culinary – will take part in the French Festival.

“French food is a necessity here. It is the biggest draw to the festival. Of course we will have food like chicken nuggets, hot dogs and hamburgers, but then you get into the more Cajun food like alligator sauce piquant, fried shrimp boulettes, oyster po-boys, shrimp and crawfish fettuccini – the list goes on and on,” Brian Detillier, the festival’s executive director, said the inexhaustible menu celebrates Larose’s deep connection with its past.

The Smithsonian Institute has arranged a traveling exhibit that will “explore the connections between Americans and the foods they produce, prepare, preserve, and present at the table – a provocative and thoughtful look at the historical, regional, and social traditions that merge in everyday meals and celebrations,” dubbed ‘Key Ingredients; America by Food.”

Larose and the French Festival are just the examples the Smithsonian aims at explaining. Key Ingredients will find a niche within the festival, a tool to help explore Cajun life and how it somehow connects with the larger picture.

The French Festival will share what it means to be Cajun, through food, art, history, dance, music, while at the same time celebrating American’s unique food culture.