Good times roll at festival

By KERANA TODOROV
Register Staff Writer

People cheered Saturday in downtown Napa as Henry Clement, wearing a hand-sewn ensemble of feathers and beads, led his Gumbo Band down First Street to the tune of “When the Saints go Marching In.”

Clement, whose stage name is Chief Takawaka, was among the performers who appeared at Napa’s second annual Wine Country Cajun Food and Music Festival.

The event, which drew an estimated 8,000 people, featured two New Orleans-style parades, Cajun food, music and children’s activities along with wine tasting and arts and crafts.

As Clement swayed to the beat, Sue Ramon — “Louisiana Sue” — threw Mardi Gras necklaces from a red convertible 1975 Capri to waving people who lined the street during the parade, the second of the day.

Earlier in the afternoon, during the first parade, the Napa High School Marching Band entertained crowds with favorites tunes like “Shout Out” and “Respect.”

Deborah Collos of Vancouver, Canada, was in Napa for the first time with her sister, Mari,and  9-year-old niece, Daniella. They had no idea the festival was going on, Collos said, as she and her family watched the Napa High School Marching Band.

“It was a surprise,” Collos said.

Samantha Findlay of Walnut Creek, was at the festival with a friend.

“I love it,” Findlay said.

Across the street, Philip Thongtawath, a sous-chef in Napa, stopped by with his mother, Vilai, and 7-month old son, Vaughn.

They came to check things out, Philip Thongtawath said.

Susanna Santos of Napa said she enjoys Napa’s downtown festivities.

She enjoys watching young people show their talents, checking out the different foods and seeing restaurants cooperate to put on the event.

“I think it’s fun. It’s a breath of fresh air. It’s nice to see something else than just wine and grapes,” Santos said.

Saturday’s visitors were offered plenty of Louisiana-style foods, including alligator jambalaya, crayfish and Cajun chicken barbecue.

Charley and Ruth Addison sold Cajun sauce and gumbo seasonings from Charley’s old family recipes.

Charley Addison, a retired US Navy chief petty officer who once worked at Skaggs Island, said Cajun foods have become increasingly popular over the past two decades because they’re natural foods. There is no corn syrup, fats or oil, he said.

“There is no junk food in Cajun foods.”

The Wine Country Cajun Food and Music Festival was created in part because the Napa Valley Downtown Association realized that other events, including the Chefs’ Market and the annual craft faire, may not appeal to everyone, Craig Smith, executive director of the Napa Valley Downtown Association, said Saturday.

While Saturday’s event was advertised in the Bay Area, Smith said the Downtown Association first wants to plan festivities for Napans.

“Our events are always geared for the locals in mind,” Smith said.

Napa Valley Register Copyright © 2009