Festival food vendors welcome crowds - KLFY News 10

Festival food vendors welcome crowds


If you're one of 13 food vendors, lucky enough to score a spot at Festivals Acadiens et Creoles, you know with the honor, comes responsibility and lots of preparation.

"It's about three, 8-hour days of preparation," says Brian Laganeaux, owner of Lagneaux's Seafood of Lafayette.

Laganeaux's is in their 10th year of serving up seafood and frog legs at the festival. It's hard work, says Laganuex—the frog legs alone are nearly a week long process.

"Four, five days of marinating in salt and pepper water," says Lagneaux.

Lagneaux's festival preparations don't end there.

"Cutting the frogs and seasoning them and packing them and getting everything organized, the truck and the trailer and all the equipment and just getting our staff together," says Lagneaux.

And from ten year veteran to freshman, the preparation process brings unique obstacles for Patrick O'Bryan, owner of Bon Temps Grill, who is in his first year at the festival. 

"A lot of preparation. I think the biggest challenge is trying to anticipate how much food you're actually going to serve and then figuring out how to hold that much food on site," says O'Bryan.

He says his restaurant began preparing almost a month ago.

"We've been working on it for several weeks leading up to this," says O'Bryan.

Preparation at the festival, he says, was a little bit more relaxing.

"Once we get everything staged and ready to go, we're here at about 7:30a to 8a in the morning," says O'Bryan.

Both Lagneaux and O'Bryan say the real pay-off of working the festival can't be counted up at the end of the weekend.

"It's mostly advertisement and getting my product out on the market," says Laganeux..   

"It's really more about the social aspect of it and you know getting our name out there and meeting a lot of new people," says O'Bryan.

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