Food is culture. It’s memory and identity. But turning tradition into innovation takes more than a good recipe. It takes creativity, grit, and a deep understanding of what people crave.

Yvette Bonanno knows that well. She grew up in the Baton Rouge restaurant scene and that early exposure sparked a lifelong love for food. Today, she’s combining that experience with cutting-edge food production as the founder of Crave-a-Ball, a Baton Rouge-based company turning classic Louisiana dishes into hand-held, deep-fried, ready-to-serve balls. 

Yvette’s aiming to build Crave-a-ball into the next great Louisiana food brand.

In business, longevity is no accident. It’s the result of resilience, reinvention, and often, a strong sense of purpose passed from one generation to the next.

Darren Pizzolato grew up in the heart of a legacy: Tony’s Seafood. Darren was born into the business—literally—and has never worked anywhere else. Over the years, he and his family expanded Tony’s Seafood into one of the largest seafood markets in the region, known for its live catfish, award-winning boiled crawfish.

Darren's family was also a driving force behind the launch of Louisiana Fish Fry, a brand that went on to become a national staple before the family sold it in 2018. Today, he’s helping shape the next chapter of that legacy in collaboration with Yvette’s company Crave-a-ball.

Food has always been more than just fuel here — it’s a connector, a tradition, and a way to bring people together. And once a tradition is started, it’s easy to follow along and stick with it. 

From Tony’s Seafood, a Baton Rouge staple that has kept the community coming back for decades, to Crave-a-ball, a new venture that is pushing the boundaries of boudin ball flavors, both companies are continuing the legacy of their families while adding to decades-old recipes.

Out to Lunch is recorded live over lunch at Mansurs on the Boulevard. You can find photos from this show by Ian Ledo and Miranda Albarez at itsbatonrouge.la.

Food is culture. It&rsquo;s memory and identity. But turning tradition into innovation takes more than a good recipe. It takes creativity, grit, and a deep understanding of what people crave.
Yvette Bonanno knows that well. She grew up in the Baton Rouge restaurant scene and that early exposure sparked a lifelong love for food. Today, she&rsquo;s combining that experience with cutting-edge food production as the founder of <a href="https://craveaball.com/">Crave-a-Ball</a>, a Baton Rouge-based company turning classic Louisiana dishes into hand-held, deep-fried, ready-to-serve balls.&nbsp;
Yvette&rsquo;s aiming to build Crave-a-ball into the next great Louisiana food brand.
In business, longevity is no accident. It&rsquo;s the result of resilience, reinvention, and often, a strong sense of purpose passed from one generation to the next.
Darren Pizzolato grew up in the heart of a legacy: <a href="https://tonyseafood.com/">Tony&rsquo;s Seafood</a>. Darren was born into the business&mdash;literally&mdash;and has never worked anywhere else. Over the years, he and his family expanded Tony&rsquo;s Seafood into one of the largest seafood markets in the region, known for its live catfish, award-winning boiled crawfish.
Darren's family was also a driving force behind the launch of Louisiana Fish Fry, a brand that went on to become a national staple before the family sold it in 2018. Today, he&rsquo;s helping shape the next chapter of that legacy in collaboration with Yvette&rsquo;s company Crave-a-ball.
Food has always been more than just fuel here &mdash; it&rsquo;s a connector, a tradition, and a way to bring people together. And once a tradition is started, it&rsquo;s easy to follow along and stick with it.&nbsp;
From Tony&rsquo;s Seafood, a Baton Rouge staple that has kept the community coming back for decades, to Crave-a-ball, a new venture that is pushing the boundaries of boudin ball flavors, both companies are continuing the legacy of their families while adding to decades-old recipes.
Out to Lunch is recorded live over lunch at&nbsp;<a href="https://www.mansursontheboulevard.com/main/home">Mansurs on the Boulevard</a>. You can find photos from this show by&nbsp;<a href="http://albaledomedia.com/">Ian Ledo and Miranda Albarez</a> at <a href="https://itsbatonrouge.la/2025/05/11/live-catfish-with-boudin-balls/">itsbatonrouge.la</a>.

OUT TO LUNCH finds Baton Rouge Business Report Editor Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.

It's Baton Rouge: Out to Lunch

OUT TO LUNCH finds The Advocate business reporter Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's on the Boulevard. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.

OUT TO LUNCH finds The Advocate business reporter Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's on the Boulevard. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.

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