Teams take home honors for food

The main event of the sixth annual Lydia Cancer Association Cajun Food Fest and Fais-do-do held Friday and Saturday was the cookoff and judges had a difficult time with menu items ranging from grilled quail wrapped in bacon to fried sweet potatoes and carrot beignets.

Awards were handed to three teams who garnered the most votes from the crowd that attended Saturday.

Third place honors went to the Wheel Inn team for its shrimp kabobs, a crowd favorite. Monte Howard, one of the teams cook’s said they have cooked for the event before and were proud to be a part of the effort to aid local people with cancer.

Second place was awarded to the Rosco and Roux Brothers for its crab cakes topped with shrimp and crab bisque.

“We love to win, it feels great,” said Butch Bourgeois, team member. “This is such a great cause we’re proud to be part of it.”

Top honors went to the Pam Reaux Family and Friends cooking team which prepared several items for the event including shrimp and pork spring rolls, grilled seafood pasta and corn and crab bisque.

Roberta Boudreaux, the teams head cook, said she cooks for the pleasure.

 “My expertise is pleasing the public,” she said. “If I had a restaurant or something it would be a job, this I do for enjoyment.”

She said more than the recognition, the honor for her was to be part of the Lydia Cancer Association cause.

“We are a small community with good participation for things that really count which makes everything worthwhile,” she said.