It's New Orleans: Louisiana Eats

On this week s Louisiana Eats , we join Chef John Besh in the Rouse's Culinary Innovation Center, located at the Southern Food and Beverage Museum, for a lesson in cooking up some oyster stew. We also talk about John s newly released book, Besh Big Easy, which focuses on traditional dishes that he believes are disappearing from Louisiana dinner tables. We ll also meet several talented chefs at the Blackpot Festival and Cookoff held annually in Lafayette s Acadian Village. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come one, come all hospitality, and is happening again this October 30 31. We ll hear how community outweighed all the competition at last year s cook off. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. Whether it s cooking for home or feeding a crowd of thousands, we ve got a real taste of the state on this week s Louisiana Eats Leroy s Oyster StewServes 6From Besh Big Easy 1 leek, white part, minced 3 cloves

What's sweeter than honey Sugar Or is it the other way around On this week s Louisiana Eats , we try to answer that question as we examine the sweetest things from Louisiana, California and across the world. At over 100 years old, the Domino Sugar Refinery in Arabi, Louisiana is not only one of the country s oldest sugar refineries, it s also the largest in the western hemisphere. Every day, the installation processes millions of pounds of raw sugar, turning it into those white crystals you find at your grocery store. Fred Goodrow, head of environmental and quality control at the refinery, gives Poppy a tour of the facility, and shows her why making sugar is such a sweet job. Then, we head to Youngsville, Louisiana to visit Charles Poirier, owner and operator of Poirier's Pure Cane Syrup. To make his cane syrup, which is highly regarded by chefs throughout the U.S., Charles has revived the process farmers used centuries ago. We also speak to Sucr

There are few businesses harder to succeed in than the restaurant business. On this week s show, we hear some of America s greatest success stories from the hospitality world. We begin with a conversation with Danny Meyer, founder and CEO of the Union Square Hospitality Group. Danny has won a staggering 26 James Beard awards for his family of successful businesses in New York City. He explains the importance of customer service and seeking out employees who possess what he refers to as a high "H.Q." or "hospitality quotient." Jennifer Mitchell Photography Then, we ll meet one of the folks with a very high H.Q. Thibodaux born Chef Jean Paul Bourgeois, one of Danny Meyer s executive chefs at New York s Blue Smoke and Porchlight Bar, joins us to discuss his professional journey from Louisiana to New York and the lessons learned along the way. Finally, any business that has been around since 1837 is obviously doing something right. Executive Chef Billy Oliva and Sales and Marketing Director Carin Sarafian reveal

Since we began broadcasting Louisiana Eats over five years ago, we ve noticed a recurring theme when speaking with chefs, bartenders and restaurant owners about a certain aspect of the hospitality and service industry culture. From the front of the house to the back, across Louisiana and the entire country, there is a substance abuse problem in bars and restaurants. On this week s episode, we speak with Will Arendell, a renowned substance abuse counselor, who demystifies the psychology and physiology of addiction. Then, former prison inmate Daniel Genis, whose drug addiction led him to earn the nickname the "apologetic bandit," gives us a glimpse of prison cooking. Not what prisoners are fed but what and how they re cooking behind bars. We also speak with Anthony Caporale, who is a chef and instructor at New York s Institute of Culinary Education, about how he works to ensure that nobody gets intoxicated in front of or behind the bar on his watch. Finally, Steve Horowitz of Denver restaurant Ganja Gourmet giv

Since 1986, Cakebread Cellars in Napa Valley has gathered together a small group of chefs, journalists and food enthusiasts for an intensive four day seminar at the American Harvest Workshop. Recently, the Louisiana Eats team was invited to participate, so we ve brought back some of our favorite stories from the West Coast. We begin this week s show by joining members of the workshop for a challenging morning of hand harvesting chardonnay in the vineyard. Then, we join professor Michael Weiss, former sommelier at Arnaud s Restaurant and official wine educator at the American Harvest Workshop, for a masterclass in wine tasting. Next we improvise in the kitchen with five different chefs who create an elaborate meal for 72 hungry guests. One of these chefs is New Orleans own David Slater of Emeril's Restaurant, who was making his first trip to Napa Valley. Finally, we get an in depth oral history from Dolores Cakebread, the co founder of Cakebread Cellars. We re taking off to sunny California and bringing you al

Recently, Louisiana Eats host Poppy Tooker packed up her recording equipment, bid a cheery adieu to her company of sound engineers and went rogue to make Louisiana Eats radio in France. On this week s episode, we share Poppy s incredible experience abroad. We begin the journey in the Loire River Valley at Ch

Knowing the human history behind any dish just makes it taste better. On this week s episode of Louisiana Eats , we hit the books with several food historians to hear tales of our culinary past. First, we speak with Dr. David Shields of the University of South Carolina, who shares his years of research on American culinarians. His upcoming book, "Culinarians American Chefs, Caterers and Restaurateurs," is the first ever biographical collection of culinary movers and shakers in America. Next, Darra Goldstein, editor of The Oxford Companion to Sugar and Sweets shares tasty tidbits from the definitive new tome.

Author Andrew Lawler sits down with us on this week's Louisiana Eats to discuss Why Did The Chicken Cross The World, which is also the title of his new book. You'll be amazed by the many ways that simple bird has impacted humanity over the ages. Even

The food scene of New Orleans has grown tremendously since Hurricane Katrina. On this week s Louisiana Eats , we complete our two part series on the storm by taking a look at the changing face of the city s food scene over the past 10 years. We begin in Gentilly at Arthur Ashe Charter School, where we investigate the edible education revolution that is the Edible Schoolyard. This program, founded by Alice Waters in Berkeley, California, has grown beyond her wildest dreams in New Orleans charter schools, with the level of success that is unparalleled in Berkeley or anywhere else in the country. Then, we take a tour of the Bywater, where ambitious young entrepreneurs are making a mark on the culinary landscape in a big way. Finally, we speak with Leah Chase, who shares with us her priceless wisdom about lessons we should all learn from the city s recovery. We ve come a long way since 2005, and we take you along for the exhilarating ride on this week s Louisiana Eats

As the 10th anniversary of the storm approaches, the echoes of Hurricane Katrina and resulting levee failures continue to affect individuals and businesses within the food industry. On this week s Louisiana Eats , we begin our two part series on the storm with stories about the aftermath of Katrina on local bars, restaurants, and facilities; and learn how the community has come back in a big way. We begin with Pauline and Steven Patterson of Finn McCool s Irish Pub, who opened their popular Mid City haunt in 2002. When Finn's was hit particularly hard by the storm, the Pattersons decision to reopen played an essential role in the the revitalization of the neighborhood. We also visit Dooky Chase, where Leah Chase talks about the two year restoration of the culinary landmark. Then, Anne Babin and John Lalla of Natco Food Service share their shocking tale of what happened to their family business, located in Uptown New Orleans when Katrina hit. Vandalism, martial law and mounds of spoiled meat are just a few of

On this week s Louisiana Eats , we set out to discover hot spots both literally and figuratively in our backyard. We begin at P

On this week s episode of Louisiana Eats , we visit two Gulf Coast farms where, through collaboration and innovation, farmers are creating better products that will help preserve the environment and give back to the community. We begin in Washington Parish at Stoney Point Farm, where farmer Tim Roper is collaborating with Dan Ballister of Smoke Hall Foods to create a new product, the General s Hot Sauce. We learn about the new company s mission to create profits for organizations that support troops, veterans, and their families; and get a glimpse at Stoney Point s greenhouse where Tim has been cultivating a variety of different peppers. Then, we take a trip to BrickWall Farms in Pass Christian, Mississippi, where innovative young farmer Brian Bricker is growing all sorts of lettuces using hydroponics a system that gives plants their nutrients without using soil. Will also visit pepper farmer Tony Accardo at the Crescent City Farmers Market, and speak with award winning nature writer Gary Nabhan about the con

For some, Louisiana summers mean oppressive heat and thick humidity. For others, it means backyard barbecues and ice cold cocktails On this week s Louisiana Eats , we bask in the sunshine as we look at locally produced rum, outdoor grilling, and the recent resurgence of interest Tiki cocktails. We begin with a tour the Old New Orleans Rum Distillery where artist James Michalopoulos has been using Louisiana sugarcane to handcraft small batches of rum since 1995. We explore the facility, formerly a 150 year old cotton warehouse, and sample their three signature rums. Then, we speak with pitmaster and food writer Colleen Rush, who has been setting the world of backyard barbeque on fire. Along with co author Gary Wiviott, the Louisiana native has created a comprehensive guide to barbecue and charcoal cooking techniques in their latest book,

It probably won't surprise you that people who distill, prepare and sell alcohol are generally cheery. But what is it about their job that puts them in such a good mood Some get to meet new faces every day, while others study the history of their profession, while even fewer teach the trade to apprentices. Whatever the case, they're all willing to share their knowledge with others and pursue a comprehensive understanding of their profession. Marvin Allen has tended bar at The Carousel Bar for twelve years and in that time he's watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter. We'll also speak with three men about their commitment to distilling quality spirits like boutique hibiscus liquor, extra strength gin, and even a multi million dollar Bourbon operation. We hope these spirited conversations will leave you informed and thirsty. The Last Call Serves 1 Ingredients 2 oz. Whiskey 1 oz. Sorel Dire

Pop up restaurants have become all the rage in New Orleans. These nomadic entrepreneurs move into bars and restaurants, often serving food that isn t readily available in New Orleans. To find out more about these indie bands of the restaurant world so we wnet to the source and

This week on Louisiana Eats, we go behind the scenes at the biggest annual, cocktail gathering in the world Tales of the Cocktail.

At one point during his cooking career, Donald Link s co workers nicknamed him "Hot Shot." Was it deserved That depends on who you ask. Donald shares his side of the story with us in a revealing inteview that takes you from the rock and roll kitchens of San Francisco to his award winning restaurants in New Orleans. We ll also hear about Skip Murray s new restaurant, Scott Gold s advice about French fries, and Ian McNulty s favorite spots to visit at the end of the road in Cocodrie. At one point during his cooking career, Donald Link s co workers nicknamed him "Hot Shot." Was it deserved That depends on who you ask. Donald shares his side of the story with us in a revealing inteview that takes you from the rock and roll kitchens of San Francisco to his award winning restaurants in New Orleans. We ll also hear about Skip Murray s new restaurant, Scott Gold s advice about French fries, and Ian McNulty s favorite spots to visit at the end of the road in Cocodrie. See more at http itsneworleans.com shows louisiana

Sooner or later, we all have to grow up, but exactly what that process entails can vary dramatically. On this week s Louisiana Eats , we investigate what it means to be an adult and the journey of self discovery. First, we speak with Zdenek Kastanek, a self styled "spirits evangelist" for Proof and Company, an elite distribution business that is helping to shape the pre eminent cocktail bars of Singapore. Zdenek explains how his journey to become a master of cocktails took him from a small town in the Czech Republic to a transient life working in some of the most glamorous watering holes across the globe. Then, we speak with Louisiana born blogger and writer Kelly Williams Brown, author of Adulting How to Become a Grown up in 468 Easy ish Steps. Kelly discusses her transition into adulthood and offers several pieces of advice on the subject, many of which pertain to the kitchen. Veganism featured broadly in Kristin Lajeunesse s adulting. She honed her grown up identity traveling alone across the U.S. in searc

On this week's Louisiana Eats, we're celebrating our one year anniversary on the airwaves of Red River Radio by highlighting the burgeoning food scene of North Louisiana.

Just in time for Father's Day, Mayor Mitch Landrieu talks about his special relationship with his dad, former mayor Moon Landrieu and how he benefits from Moon's 40 year prospective on what it takes to be mayor of New Orleans.