All five senses felt the sensation of delight Sunday afternoon at Southdown's Buquet Pavilion as soft Jazz floated in the air, mixed with the aromas of tantalizing foods and the beauty of a beautiful spring day.

Members of the Terrebonne Historical & Cultural Society and guests enjoyed a brunch prepared by students of the Junior American Culinary Federation at the John Folse Culinary Institute at Nicholls State University in Thibodaux, LA while a piano and saxophone duet from the Houma-Terrebonne Community Band serenaded.

The grand buffet featured fruit salad with mint, home-baked biscuits, strawberry and fig preserves, build-your-own omelettes, brown-sugar and creole mustard glazed ham, Spinach Madeline, roasted garlic mashed potatoes, a summer vegetable medley, New Orleans barbecue shrimp, goat cheese and thyme grits, sweet potato souffle', carrot cake, banana bread, zucchini bread, blueberry bread, and New Orleans bread pudding with rum sauce.  Mimosas and Bloody Mary's were offered at the bar.

Nearly 70 people enjoyed the elegant three-hour event, which featured not only great food and music, but elite service by the culinary students as well.  A good time was had by all and the board of directors is anxious to unite with the musicians and chefs again in the future.