 BY ADAM DAIGLE | Acadiana Business Editor One thing I learned pretty quickly when I took this job in 2018 was how sophisticated diners can be about the local restaurant scene. As in, they don't just know their restaurants. They know their chefs at the restaurants. So it's interesting that longtime restauranteur Barry Reeves is taking what he learned in about 40 years in the business and applying it to his latest venture, Barry's 1965, in Carencro. He says one of his influences is James Grahamm, who was chef at the old Fish & Game Grill chef and was the executive chef at Prejean’s Cajun Restaurant. That would explain the depth of items on his menu, such as fried turkey gizzards tossed in a muscadine pepper jelly over fried spinach. He's got an interesting story. You can read the full story here. Have a great weekend and thanks for reading. | 
