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June 3, 2017
1:00 p.m. - 2:30 p.m.
Vermilionville Historic Village
Vermilionville is now offering a chance to experience a guided tour to our walk-in visitors.

February 23, 2017
10 a.m. - 2 p.m.
Performance Center
"Cold Hot" by Brazilian journalist and photographer Sérgio Poroger is a journey of sights and sounds through the most musical region in the United States. Poroger will be on site to discuss the landscapes and places that emanate musicality, history and emotion as found in this photographic book.
Full Calendar

Les Mains Guidées: Cheese Making

When: 04-Mar-2017 - 10:00 a.m. - 12:00 p.m.
Where: Cooking School

Vermilionville is continuing to host monthly workshops that will allow you to learn crafts from our master artisans. On the first Saturday of every month (unless noted otherwise), we will highlight a different craft from the old Acadian, Creole and Native American ways of life. Topics will range from woodcarving to textiles to foodways and many things in between.

During March's workshop, guest artisan Mimi R. DelGizzi will be teaching the art of cheese making. This workshop can accommodate 8 participants, and the $55 participation fee must be paid in advance. We will provide students with all ingredients and tools needed to complete this class, including pots, pans, strainers and spoons. To register, click here, or call 337.233.4077 or e-mail



Mimi R. DelGizzi recently moved to Lafayette, LA to be closer to family and explore her Acadian heritage. Previously, she lived in Boston, Massachusetts where she received dual masters degrees in Food Policy as well as Public Health with a focus on community nutrition. Growing up in an Italian-Acadian household had its many perks, especially when it came to eating good food. Cheese was always a staple at the Sunday dinner table, whether as an appetizer in an antipasto, melted on top of lasagna, or sprinkled on a hot bowl of rigatoni. It was during her stint as an intern at culture: the word on cheese magazine that Mimi decided to try and make some of the cheeses she'd grown up eating: briny feta, decadent mozzarella, and creamy ricotta. After she'd made her first batch of feta—not to mention the best she'd ever had, and in her own kitchen!—she was hooked. Homemade cheese seemed more delicious than store bought and was easy to make with just a few easy-to-find ingredients. Mimi teaches courses on healthy eating, fermentation, beer and wine brewing, yogurt- and cheese-making, and has led workshops in wellness, meditation, and mindfulness. She’s currently a freelance writer for "Culture: The Word on Cheese Magazine," deems cheese the one thing that stands between her and veganism.