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Les Bons Temps

A Restaurant Review by the Official Cajun Connection Food Critic for September
- Andrea Posner (Tee Cartan)

A few weeks ago, while visiting friends in Cape Coral, I discovered a great new Cajun restaurant in nearby Ft. Myers, Les Bons Temps. It's co-owned by three women, Shirley Jackson who has studied Louisiana cooking extensively; Margie Barron, who lived in Louisiana for 21 years; and Margie's daughter, Tammy, who lives in Tampa. They feature some of the best Cajun food this side of Benny and Edwina's.

Les Bons Temps serves lunch and dinner. The lunch menu features gumbo royale, and cajun gumbo, jambalaya, etouffee, po' boys, and muffulettas, with olive salad from Central Grocery in New Orleans. Dinners feature most of the lunch items as well as bar-b-que shrimp, shrimp creole, andouille sausage and red beans, and New Orleans style butter steak. Leave room for their fantastic desserts ù bread pudding with whiskey sauce, king cake, and beignets. New Orleans beers and specialty drinks are also served.
I selected three "appetizers" for my dinner ù etouffee ($3.95), jambalaya ($2.95), and New Orleans style bar-b-que shrimp ($6.95). They brought massive amounts of food, even though I had ordered appetizer portions. Desserts were priced at $1.95 each. I ordered the beignets, and thought I was back at Cafe Du Monde.
The restaurant is very festive, with beaded "curtains" encasing each booth. Les Bons Temps is less than a year old, and the response from the locals in Ft. Meyers has been very encouraging. The name is taken from "Laissez Les Bons Temps Roullez". I give Les Bons Temps a "five-crawfish-up" rating. If you're in the area, pay them a visit.

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It's Lynn's turn!!

By Lynn Borisenko

As you know, the board members are always hard at work planning fun events for the future, to take place as often as possible. We do our best to avoid conflicts with other big events, but this is sometimes impossible because we need to book bands and venues well in advance. We know it is tough when fun interferes with fun, but we need to take advantage of as many good opportunities as possible.

We also try to inform our members of special Cajun and Zydeco events that other groups offer, so we can all have as much fun as possible. Thanks to the members who help to keep us informed of other events. We do need as much notice as possible to include events in our newsletter, so please inform other groups that approach you. Contact Dave Borisenko at 813/626-7928 with any important news.

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Club Info
If another group wants club participation at an event, please call the Hotline (813/986-7978) well in advance so we can try to be involved, if appropriate. We are all busy volunteers, and no one on the board benefits financially from club events. We cannot accommodate every request, especially on short notice, but we'll do our best. We love to help show others how much fun they can have. Please note: if a club member has an opportunity to personally benefit financially from other events, they should do so as an individual, and not as a representative of the club. We are a non-profit organization. All club proceeds go toward future events and charity fund raisers.
P.S. Please help us spread the word. 10/31/98 is the deadline for 1998 club memberships (peach color membership card), which will ensure free entry to our great holiday party on December 5th! Thanks for your continued support.

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To Catch a Bear

One day there was a black bear loose near Tibodeau's camp at Bayou Benoit. It climbed up a mulberry tree and wouldn't leave. Boudreau drove by and saw the people and Tibodeau standing a safe distance away looking at something in the tree. When Tibodeau saw Boudreau coming he ran to meet his buddy saying, "Dere is a big bear in my mulberry tree. What I'm gonna do? It won't come down!"

"Don't worry 'bout 'dat Tib. I can get him down I'll go home and get my gun, my stick and handcuffs and 'Ole Blue."

Boudreau returned with all three things. He walked up to the tree and asked Tibodeau to help him. "What you do wit' doze 'tings, anh?" Boudreau told him, "Me, I'm gonna climb up dere next to da bear and poke him. When da bear lets go and falls to da ground. Ole Blue, da two-tooth dog, will chomp his crotch. When da bear puts his paws on da dogs head, you handcuff da bear and den we catch him, Mais Oui."

"I don't understand, den why you have da gun wit' dat buckshot?"

"Well, if da bear knock me down instead, be sure to shoot Ole Blue before I hit da ground."


Green Beans avec Roux

by Mrs. Louis Courtade, Sr., Brusly (West Baton Rouge Parish)

1 tablespoon of flour
2 tablespoons of oil
1 small onion, chopped
1 pound fresh green beans
1 quart of water
Salt and pepper to taste
1 tablespoon of sugar (optional)

1. Brown flour in oil to make the roux; add onion and green beans and cook lightly.
2. Add water and cook until beans are tender and gravy is thick. Salt and pepper to taste. Add sugar if desired.



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