Newspaper Archive of
The Ponchatoula Times
Ponchatoula , Louisiana
April 29, 2010     The Ponchatoula Times
PAGE 3     (3 of 10 available)        PREVIOUS     NEXT      Full Size Image
PAGE 3     (3 of 10 available)        PREVIOUS     NEXT      Full Size Image
April 29, 2010

Newspaper Archive of The Ponchatoula Times produced by SmallTownPapers, Inc.
Website © 2022. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

Fine Food & Entertalnment00 Times Foreign Correspondent Ashley Herrick tries some French fondue while researching food French food FROM PAGE A-1 cialty store) window in France and you'll see whole, lifeless chickens, cleaned, orderly dis- played, and gazing through the store-front window. Order fresh lake fish at a restaurant and you may just find hundreds of minnow-sized black eyes staring back at you through fried bread-crumbs (I experienced this surprise dur- ing my first week in the Alps). Steaks are meant to be a bit bloody here, and do not even think about asking for ketchup (a major insult to any French chef). But don't let these de- scriptions scare you away from traveling to France and div- ing into its exquisite cuisine. If you're worried about what the food looks like on your plate, just close your eyes and let your tastebuds do the talking. They won't be disappointed. That said, life in France is much easier if you keep an open mind regarding food. Since I fall somewhere in between the squeamish American who can't stand to eat a chicken that still looks like a chicken, and the stubborn Frenchman who wants to see exactly where his food came from, I've learned to be adventurous. So when I heard about a near- by farm restaurant positioned over the cattle it houses, and that customers could actually watch the animals below while they dined, I was immediately intrigued. Here's a short sum- mary of what happe,ed when an eager American dragged three somewhat reluctant Brit- ish and German assistants to this cow and cheese farm high in the French Alps. The Short Story We drove up the windy mountain road at dusk with the fairytale silhouette of the Cha- teau de Menthon perched near- by. La Ferme de la Charbon- nitre (the farm restaurant) was just 10 minutes away from the bustling streets of Annecy, but by the looks of things we were clearly in the countryside. As soon as I stepped out of the car, the strong, slightly un- pleasant odor of animals and hay greeted my wary nose. "Uh oh," I thought. My friends' gri- maces told me they were not entirely thrilled by the stench either. "Please let this turn out well," I prayed, worrying particularly about Monika, a vegetarian, who was already voicing her opinion of the smell. We hesitantly stepped into the large wooden barn/farm- house and walked down a hall- way toward the restaurant. One wall consisted of decade's worth of photographs documenting ev- erything from the change of sea- sons (farm in green rolling hills; farm under 10 feet of snow) to cow-milking and cheese mak- ing. A glance toward the other wall revealed a large line of glass windows running the length of the hallway. The view was not one of gorgeous moun- tain peaks in the distance, but of a large, two-storied barn with at least 50 feeding cows in four rows below. We were the first customers of the evening and were greeted by the entire restaurant staff: a middle-aged man and woman, casually dressed, and welcom- ing. They showed us to the 2nd-story dining room which was tiny compared to the barn below. The tables were long and wooden with bench-style seat- ing. Lc Flcur dc Lis DANCE F RI DAY AP RI L 30 TM 8PM-12PM $5 COWR Music by DJ Chuck Babin Be Sure to Bring Your Party Tray "Call Us for All Your Hall Rental and Catering Needs 985.386.0710 I crawled into the corner and glanced out over the cows. Yep, this would certainly be interest- ing, I realized. The restaurant menu consist- ed of several staples: charcute- rie (various types of deli meats), bread and cornichon (little pick- les), salad with lardons (bacon squares), and a rotating entr6e of traditional Savoyard dishes like cheese fondue, tartiflette, or raclette. Since it was still cold outside, we chose fondue for four, and extra salad for Moni- ka who would not be eating any meat (Side note: It's not very common to find vegetarians in France, so we weren't surprised when the lady looked strangely at us when we explained this. It's probably even more uncom- mon that a vegetarian wouldn't mind staring at cows while ev- eryone around her eats meat). The food was good - nothing too unusual. There were some rather large cobwebs, however, that freaked me out a bit. It's one thing to know that they were behind glass, high in the barn's ceiling. It's another thing to see a spider staring hungrily from its web (as if I was fatten- ing myself up to be HIS dinner). Refusing to follow in the clas- sic nursery rhyme footsteps of little Miss Muffet, I decided to ignore him and concentrated on my food. And by the time we had made it halfway through the meal, our noses had become accustomed to the odd cow-ma- nure/hay smell. Everything was rather nor- mal- as normal as they could be at least - until the fondue. We were all laughing, joking and having a good time, and I was dipping a piece of bread in the fondue pot, when all of a sud- den we heard a strange sound. Several customers at nearby tables perked up in their seats and glanced out the big glass window. I, too, looked down into the barn to see an unusual sight: one of the cows was giving birth about 40 feet away. We were all a bit shocked and couldn't help but stare in awe at this somewhat gross, yet special ex- perience. When the new-born calf was finally out and on the ground, a farm-hand tied a rope around his two front legs and dragged him away from the hooves of all the other cows so that he could try standing up on his own. Everyone breathed a sigh of relief, and I turned to gauge my friend's reactions. Thank- fully, instead of disgusted fac- es, I saw smiles. We happily finished off the fondue (with a bit of a change in subject), and I decided I had finally discov- ered the best approach to eat- ing in France: always be ready to experience the unexpected, because anytime food is con- cerned, you never know what you're going to get. Germaine Bazzle - part of the 3 woman Tribute to Juanita Brooks (Times Photo by Landis McMahon) THE PONCHATOULA TIMES, APRIL 29 , PAGE A-3 Parish Champion 1964 PHS Green Wave In 1964 Ponchatoula took the parish basketball championship, coached by Bill Johnson, the legendary Ponchatoula coach. Thanks to the memory of player Buddy Pugh, the team was identified thus: (Back row, left to right) Coach Johnson, Jay Le Bourgeois, Buddy Pugh, Dilton Hutchinson, the late John Vitter, Mike Rogers, Larry Watts, Jerry Gardner, (front row, left to right) Walter Ordoyne, Erwin Jenkins, Lewis Edwards, Ron Jenkins, the late John Turner, William Johnson, and Ron Matthews. Johnson also coached PHS Football 1955-60. Victor00A00E A_ 1 team ran a Carnival record time of 37.9 for the 4x100. Bolt's bril- liant burst for the last split was timed in an astounding 8.79 seconds. Senior LSU pole-vaulter Josh Dominguez enjoyed an outstanding performance in the field events as he snapped a six-year drought with LSU's first championship in the men's pole-vault championships since 2004 at the Penn Relays. Dominguez was impressive as he cleared the bar at heights of 16-6 and 17-0 % on his first attempts. He then stayed alive in the competition with a clear- ance at 17-4 on his third at- tempt before clearing the bar at 17-8 on his first attempt for a new personal record. Dominguez was eliminated from the event with a trio of misses at 18-0 but not before becoming the fourth Tiger to win the event at the Penn Re- ,lays. Former LSU standout Daniel Trosclair was the last to win the Penn Relays pole vault in 2004, while Tiger great Russ Buller captured a pair of titles in 1997 and 2000. With his performance, Dominguez moves into the No. 6 spot on LSU's all-time per- formance list outdoors and has now cleared 17-5 four times this season. He was ranked 10th in the National College Men's Per- formance list before the Penn Competition. The Tigers and Lady Tigers have now wrapped up the regu- lar season and will prepare for their trip to the 2010 South- eastern Conference Outdoor Track & Field Championships to be held from May 13-16 at Tom Black Track at LaPorte Stadium at the University of Tennessee in Knoxville. Theresa Andersson (Times Photo by Landis McMahon) CLARIFICATION In the April 22 edition, a page one photograph illustrated a story first reported in The Ponchatoula Times,'that the Louisiana Garden Club Federation had awarded the Pon- chatoula Rotary Club for its solid support of the Ponchatou- la Library. As originally reported, that award came as the result of the Ponchatoula Gardenettes nominating the Ro- tary Club. Restaurant in France (Times Photo by Ashley Herrick) 2for1 12oz Draf Beer $1.50 Bucket of 5 Beer Domestic $10.00 IGator 's Den I LIVE MUSIC EVERY SUNDAY 3pm till 7pm RED RIVER BAND Old Hwy. 51 South, Manchac, LA 70412 (985) 386-7902 Sell or Buy Anything You want Just $6.49 for 20 words -- Ask about Statewide Classifieds -- Call 985/386-2877 or editor@ponchatoula.com