ROUSES_JulyAug2019_Magazine

Contributors

SARAH BAIRD Sarah Baird is the author of the books New Orleans Cocktails and Short Stack Edi- tion: Summer Squash . Her work appears regularly in/on Saveur , Eater , GQ , First We Feast , PUNCH and Food & Wine . She was the longtime food editor and restau- rant critic for the New Orleans alt-weekly, Gambit Weekly . DAVID W. BROWN David is a regular contributor to The Atlan- tic , The Week and Mental Floss . His work also appears in Vox , The New York Times , Writer’s Digest and Foreign Policy magazine. He is a regular commentator for television and radio. ROMNEY CARUSO Romney is a Mandeville resident and has been a professional photographer for over 25 years. He has styled and photographed food for hundreds of local and national publications, and for several cookbooks. His portrait series of chefs and bartenders, titled “Shakers, Knives & Irons,” was recently dis- played in New Orleans and Los Angeles. WAYNE CURTIS Wayne Curtis is the author of And a Bottle of Rum: A History of the New World in 10 Cocktails , and a contributing editor to The Atlantic and Imbibe . He is a frequent contributor to the book review section of The Wall Street Journal . LOLIS ERIC ELIE Lolis Eric Elie is a New Orleans born, Los Angeles based writer/filmmaker. He re- cently joined the writing staff of the Amazon series The Man in the High Castle . Before that, he wrote for the OWN series Green- leaf and the HBO series Tremé . A former columnist for The Times-Picayune , he is the author of Smokestack Lightning: Adventures in the Heart of Barbecue Country and editor of Cornbread Nation 2: The Best of South- ern Food Writing . A contributing writer to Oxford American , his work has appeared in Gourmet , The Washington Post , The New York Times and Bon Appétit .

JUSTIN A. NYSTROM Justin A. Nystrom is an Associate Professor in the History Department at Loyola Univer- sity New Orleans. He is the author of Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture. PATTI STALLARD Patti is a freelance copy editor, proofreader and copywriter with decades of editorial experience in both the marketing and pub- lishing arenas. A native New Orleanian and a culinary devotee, she was part of many creative teams that crafted ADDY award- winning campaigns for a variety of clients, including tourism, professional sports and higher education. MICHAEL TISSERAND Michael Tisserand is a New Orleans-based author whose books include The Kingdom of Zydeco ; Krazy: George Herriman, A Life in Black and White ; and a post-Katrina memoir,

Sugarcane Academy , about Tisserand and other parents persuading one of his children’s teachers, Paul Reynaud, to start a school among the sugarcane fields of New Iberia. Tisserand is a founding member of the Laissez Boys Social Aide and Leisure Club, a Mardi Gras parading organization. KEN WELLS Ken Wells grew up on the banks of Bayou Black deep in South Louisiana’s Cajun belt. He got his first newspaper job as a 19-year-old college dropout, covering car wrecks and gator sightings for The Cou- rier , a Houma, Louisiana weekly, while still helping out in his family’s snake-collecting business. Wells’ journalism career includes positions as senior writer and features edi- tor for The Wall Street Journal ’s Page One. His latest book, Gumbo Life: Tales from the Roux Bayou , is in stores now.

A Long- L ost Restaurant... Formosa Gardens, Thibodaux

"When I was growing up, Formosa Gardens was the place to go in Thibodaux for Chinese food. (It may have been the only place.) It was located on St. Mary Street — not far from Rouses #1, which is now our store support office — and I have fond memories of eating there with my family as a child, especially going on lunch dates with my dad. Usually on Sundays after Mass, my momwould go home with the smaller ones, and my dad would bring me to Formosa Gardens to eat, just the two of us. The best part of the whole place (in the eyes of a five year old, anyway) was the four golden dragon posts out front. When the whole family was there, we kids would name them, make up stories about them, try to scare each other by popping out behind them—whatever! We almost looked forward to having to wait a fewminutes to be seated. The food was great, and my dad still talks about their egg drop soup being his absolute favorite!" - Ali, 3 rd Generation

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JULY•AUGUST 2019