Time, recipes, and family are the key "ingredients" to running a Cajun restaurant.
"My dad always said we are as far North as the South will ever get," says Penny Mazur Fairchild.
Flavors, food, and family have packed into Blue Bayou Inn in Manitowish Waters for almost 40 years.
"Not everybody gets to spend time with their children every day," says Rita Mazur.
Walt and Rita Mazur brought Blue Bayou Inn to the Northwoods in 1980.
Their kids Matt and Penny literally grew up in the business.
"Customers and friends will say 'oh you were the one running around outside telling us you're open!'" says Penny.
As for Matt, he didn't always know he'd eventually become the head chef, but now it is his life.
"Any seafood: that is my passion. I always try to make the seafood as best as I can because that is what I enjoy to eat the most. You just get so many good flavors!" says Matt.
The symphony of flavors, the slow-dining experience, the Mazurs had to educate people on Cajun and Creole cooking.
"Catfish, etoufee, and jambalaya weren't household words here," says Penny.
Your food will take longer to get out to you, but the Mazurs think it's also time you can savor you're your family and friends, too.
"That's what it's all about. Making people happy," says Rita.
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|Story By: Natalie Cardona