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February 21, 2011

For Immediate Release

Media contact:

Julie Calzone

(337) 235-2924 ext 18

Frank Randol Headed to Chicago for Super Station On-Air Cooking Show Demonstration

(Lafayette, La.) – Frank Randol, owner of Randol’s Restaurant in Lafayette, Louisiana, is headed to Chicago, Illinois for an in-studio cooking demonstration on February 23, 12 p.m. CST. The segment is booked on WGN, which is a cable “Super Station” reaching markets well beyond Chicago.

The theme is “Just in Time for Mardi Gras,” so Randol will provide cooking tips and recipes incorporated into a Mardi Gras party theme. The local chef plans to cook Oyster Rockefeller Soup and one other dish. This is the second time in six months that Randol will appear in the Chicago market to promote Louisiana seafood products.

“I am passionate about our seafood,” said Randol. “We are still countering the negative press from last year’s oil spill and I am happy to do everything I can to spread the ‘good news’ about Louisiana seafood. There’s no better time than during the Mardi Gras season when the focus is on Louisiana.”

Randol started out with a seafood wholesale business in 1971, buying Louisiana seafood and selling it nationally, and established a seafood processing plant in Henderson, Louisiana the next year. He opened Randol’s Restaurant in 1979, and the seafood processing plant was moved to the Randol’s site in 1980. In 1984, Frank established a special events division for the restaurant with national touring (Cajun Fest).

Randol's, the next generation, will be lead by Randol’s son, Rusty, along with the dedicated staff that has kept Randols prosperous in the past. Rusty grew up around the family business and joined the restaurant operations full time in 2000. He is active in all areas of the business.

Randol’s is also expanding with a new building and starting construction on a commercial center that has been on hold for five years. The restaurant is also open for lunch again after closing during lunch due to past road construction. The demand lunchtime hours was created by a growth boom on the Southside, including the new Our Lady of Lourdes Regional Medical Center campus.

Randol’s Restaurant is steeped in Cajun culture and known nationally and internationally as the place for Cajun food, live Cajun music, Cajun dancing and family fun. The present location is on land that has been held by the family for generations and is the former site of Long Plantation. Randol’s motto, “where the young and the old let the good times roll - laissez les bon temps rouler,” is what the restaurant is all about. The message is conveyed on Randol’s own Cajun music television show.


4T whole butter

½ each diced onion

½ each green bell pepper

1echa diced rib of celery

3T flour

1c chicken stock (or vegetable stock)

1pt heavy whipping cream

½ pt Fresh Louisiana oysters w/ juice

1t red pepper

¼ tsp each white pepper, dried basil, dried thyme

8 oz. chopped frozen spinach (drained)

½ oz. Pernod (licorice liquer)

tt kosher salt

Melt butter in a hot (4qt) saucepot and sweat onions, bell pepper and celery until translucent, careful not to brown.

Dust with flour and cook until dissolved.

Add chicken stock, red pepper, white pepper, basil and thyme and reduce by 1/3.

Add heavy cream and chopped spinach and reduce by half.

Add oysters & juice and simmer for 5 minutes.

Finish with Pernod and season to taste with kosher salt.

Serve in a toasted bread bowl. Serves 4-6 people.



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