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November 3, 2011"The Zeitgeist Chronicles" (New Orleans)
November 7, 2011
“Big Boy” Norman Swanner appreciated a good cookout. He loved the camaraderie of chefs gathered around a pot, brewing gumbo or jambalaya or some other southern Louisiana delight. And, weighing in at 400 pounds, he enjoyed a good meal. Swanner teamed with Gene Richard to win the very first cook-off.
It’s been five years since the former Thibodaux councilman and owner/operator of Bubba’s II Restaurant and Sports Bar died. But his namesake, Big Boy’s Main Street Cook-Off, continues.
“We’re anticipating 30 to 40 teams this year,” said Cody Blanchard, director of Thibodaux Main Street Inc., the organization behind the event. “We’re hoping this year’s cook-off is bigger and better than ever.”
For five hours on Nov. 11, Historic Downtown Thibodaux becomes cook-off central, as chefs vie for top prizes in four categories: soup/gumbo; jambalaya; variety; and dessert. Awards are given to 1st, 2nd and 3rd place in each category, and are judged based on creativity, appearance and taste. (Plate presentation is not judged.) An overall best dish is also awarded annually.
Participants, individuals or teams, must be 18 or older to compete. Cooks supply all their ingredients, cooking gear, secret herbs and spices and Louisiana-inspired recipes. Cooking begins at 10 a.m. and judging is at 5 p.m. A minimum of 50 servings of each dish must be prepared.
The deadline to register to compete is Nov. 4 at 4 p.m. Recipes are included in the Main Street Cookbook.
The entry fee for each dish is $50.
Typically confined to a parking lot on Main Street, Blanchard said this year’s cook-off is taking to the street.
In addition to erecting a number of tents for the cooks, two stages are being added and a band will keep onlookers entertained. A $3 fee is being charged for cook-off goers to get in the area.
“That doesn’t guarantee you food [from the cook-off], but we’ll have plenty of options out there,” he said.
The fee is to help ensure Thibodaux Main Street’s long-term viability. Blanchard said the organization’s funding runs out in 2013, and alternative money sources are needed. “We’re taking measures now to ensure that we’re able to offer future events like Big Boy’s Main Street Cook-Off and other events people have come to enjoy,” he explained. “For $3, everyone can come out and enjoy great entertainment and pass a good time.”
Long considered the unofficial kickoff for the Thibodeauxville festival, Big Boy’s Main Street Cook-Off is designed to celebrate Thibodaux’s history and culture and to promote and preserve one of the region’s most cherished talents, the ability prepare flavorful, delicious meals with local ingredients. The event attracts more than 2,000 people.
