It's New Orleans: Louisiana Eats

  • Autor: Vários
  • Narrador: Vários
  • Editor: Podcast
  • Duración: 165:10:22
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Sinopsis

On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks who are taking the abundant wealth of Louisiana's food culture into the future with inspiration and innovation. Let's eat!

Episodios

  • Why Are These Beverage Craftsmen Concerned With Water Conservation? - Louisiana Eats - It's New Orleans

    17/01/2015

    Water conversation and ecology are at the utmost concern to beverage makers likeGreat Raft Brewery and Cakebread Cellars. Andrew Nations has gone to great lengths to figure out ways to change the taste profile of Shreveport s water, and Bruce Cakebread has helped organize a group of winemakers to ensure that their family businesses will survive the ongoing drought in California. We ll join each of them on site as they focus their attention towards these environmental issues. And once you hear Molly Kimball s advice about the benefits of a daily glass of wine, you ll be glad these beverage makers are so disciplined. New research suggests that a little alcohol is great for a healthy heart a perfect pairing, if you will. Should that not be enough for a perfect pairing, then turn to Scott Gold for his take on what makes a bowl of chili great, a great companion on a cold winter night. Plus food writer Jason Wilson joins the show and Poppy shares her recipe for Coq Au Vin. Coq Au Vin Serves 6 6 strips of thick cut

  • How Three Foodies Stay At The Top Of Their Field - Louisiana Eats - It's New Orleans

    10/01/2015

    For the past twenty years Dana Cowin has been Food and Wine s editor in chief, but has keep a secret from her readers. Despite being surrounded by food nearly every single day, she never learned how to cook. But with the help of her friends, many of them famous celebrity chefs, Dana has mastered her mistakes in the kitchen and learned some invaluable life skills along the way. We re also joined by Tony Abu Ganim, one of the world s leading mixologists. He s seen the profession go from being a secondary job to a respected career during his 30 years behind the bar and joins us to talk about the hardships he s encountered along that journey. And for a set of bakers with roughly five years of experience on their hands, the crew at Bellegarde Bakery is making quite a name for themselves. We ll join Graison Gill and Brett Guadagnino at their Broadmoor bakery for an early morning baking session. Plus Ian McNulty and Chris Jay both join us for reports from the road.

  • Louisiana Eats! 2014 Year In Review - Louisiana Eats - It's New Orleans

    27/12/2014

    There were so many different food stories that emerged this past year that we had a hard time narrowing them down to a single hour of programming. Whether it was the Gulotta brothers opening up their own restaurant in Mid City or a national grocery store returning to the city, there seemed to be new food stories popping up everywhere. It wasn t just local either one of our favorite chefs traveled to Russia and The New York Times stuck its foot in its mouth. Sadly, we also lost some very good friends of ours. Michael Mizell Nelson and Rudy Lombard both championed Louisiana s foodways and worked hard to preserve many of our customs and traditions. We ll revisit them one as time before we turn the page to another calendar year. Russian Cake Makes one 14 x 10 inch cake 2 boxes white cake mix About 15 pounds day old cakes none cream filled 4 1 2 cups sugar 1 4 cup rum 1 or 2 glasses of jelly, any flavor Double batch white icing, any recipe you like Build a wooden frame measuring 14 inches long by 10 inches wide by

  • Holiday 2014: When Hanukah & Christmas Collide - Louisiana Eats - It's New Orleans

    20/12/2014

    Scholar Michael Twitty says that during the holidays, "everybody s stuff is all mixed up." He speaks from experience Michael s connected to Hanukkah, Christmas, and Kwanzaa celebrations that keep him busy this time of year. He s one of the many guests who ll sit at our table to discuss how their holiday traditions are kept alive and why food is often at the center of those traditions. We ll hear from Madeleine Wright about creating a staple holiday dish, join Mildred Covert and Bertha Pichon to define Kosher cooking, and hear from Jyl Benson about her holiday trip to central Louisiana. Spinach Madeleine Serves 6 Ingredients 2 packages frozen chopped spinach 3 4 teaspoon celery salt 4 tablespoons butter 3 4 teaspoon garlic salt 2 tablespoons flour Salt to taste 2 tablespoons chopped onion 6 ounces Kraft Velveeta 1 2 cup evaporated milk 2 teaspoons finely chopped fresh jalapeno peppers 1 2 cup vegetable liquor 1 2 teaspoon black pepper 1 teaspoon Worcestershire sauce Red pepper to taste Cook spinach according t

  • Why I Decided To Keep The Family Business Alive - Louisiana Eats - It's New Orleans

    13/12/2014

    At one point in their lives, each of our guests had to choose whether or not they would inherit a family business. The answer didn t always come quick and, most of them had to change the business to make it their own, but each decided to carry their family s tradition to the next generation. The Avenue Pub had been a family business for nearly 20 years before Polly Watts claimed it for herself. It was the kind of place where patrons bought cheap beer and knocked back shots of Jagermeister, but Polly knew there wasn t a future down that road, at least not for her. When she reshaped the menu, she ultimately reshaped the bar into one of the Southeast s best destinations for craft beer. Vance Vaucresson didn t have to overhaul his family s recipes when he inherited their Creole sausage company, but his journey to the head of the company was as challenging as we can imagine. Vance s personal story will have you leaning in close to your radio. Of course, family dynamics aren t isolated to Louisiana. Liam Callahan f

  • From Kitchens To Cocktails - Entertaining Louisiana Eats! Style - Louisiana Eats - It's New Orleans

    05/12/2014

    With so much to do during the holidays and so little time to do it, they often don t feel like "the most wonderful time of the year." But if you pocket a word of wisdom from our guests, perhaps you ll be able to go about the next couple weeks breathing easier. Jennifer Chandler is a mom like any other mom who wants to do right by her family while living in a fast paced world. She s dropping by the show to talk about getting nutritious meals on the table in record time. Time is always of the essence for a bartender. Each time before service Ryan Chetiyawardana batches his cocktails to keep the lines of customers at his bar moving. Time management and batching are just some of the lessons that Anthony Caporale teaches to up and coming bartenders, but we hope that you ll find his advice can save you time in the kitchen as well. And suppose you won t be hosting a holiday party this year, but attending one as a guest. Do the host a solid and bring them a bottle of wine with help from Bryan Burkey. IT S A WONDERFUL

  • Gratitude and Giving: Thanksgiving 2014 - Louisiana Eats - It's New Orleans

    26/11/2014

    The Holy Trinity Greek Orthodox Church is the oldest Orthodox Church in America. For 150 years the members of the church have passed down their traditions bit by bit, day by day. But now that our culture has changed and fewer people have extra time on their hands, the culture could be in jeopardy of being lost. We ll speak with the women of the church as they prepare finikia to hear their thoughts about community, family, and heritage. We ll also speak with chef David Slater about his long journey home to New Orleans. Originally raised in Canada, David worked in kitchens around Florida, Georgia, and New York, but could never find a place he liked as much as New Orleans. We ll speak with him about becoming a New Orleanian and what he thinks about being Emeril Lagasse s right hand man. And in the spirit of Thanksgiving we ll hear from Rodney Scott and Mignon Faget. Rodney s rebuilt his family s barbecue restaurant with the help from the Fatback Collective and Mignon has found satisfaction by donating to chariti

  • A Taste of Home: Finding Cultural Identity at the Table - Louisiana Eats - It's New Orleans

    22/11/2014

    Whether they're short trips across town or long voyages across the oceans, we all take journeys. On this week's Louisiana Eats we'll speak with writers and restaurateurs about their personal quests for cultural identity. Kim Sunee's appetites include travel, knowledge and food. Her trip to Korea is one of the main topics she writes about in A Mouthful of Stars, which explores another dimension of Kim's creativity her poetry. We'll also hear how owning a restaurant helped Fatma and Suleyman Aydin assimilate from their Turkish homeland. Plus, Ann Benoit explicates the four generations of workers she met while writing New Orleans Best Ethnic Restaurants.

  • Closest To The Original Source: Biodiverse Farms and Ayurvedic Cocktails - Louisiana Eats - It's New Orleans

    15/11/2014

    Evan McCommon has been converting his family s timber ranch into a biodiverse farm. The changes have been slow, but his resolve steady as the 1,100 acres change from a dense forest to an open savannah. Changes are also taking place on the menus of some of New Orleans popular restaurants the Eat Fit NOLA program encourages restaurants to reduce the sodium, fat, or sugar from dishes without sacrificing taste, while Sharon Floyd has found ways to incorporate ayurvedic medicine into cocktails. But if diet isn t your thing, stick around for an interview with Betty Fussell, who ll split a steak with you and give you the rundown on why commodity agriculture is going out of style. How to Cook Quinoa Serves 4 6 1 cup quinoa 2 cups water 1 2 teaspoon salt In a saucepan, bring all to a boil. Cover and reduce to a simmer. Cook for 20 minutes. Serve hot or cold. Optional if serving hot, saut 1 4 cup chopped onion in 2 tablespoons butter or olive oil, then add the quinoa, salt and water and cook as previously directed.

  • Imitators Vs. Innovators: Imported Asian Seafood & Modern Mexican Cuisine - Louisiana Eats - It's New Orleans

    08/11/2014

    The interior of Aaron Sanchez and John Besh's new restaurant is split into two designs one that looks like the iconic architecture of New Orleans, and the other is an homage to Sanchez's vibrant tattooed body. Even though both of these chefs have found success independently, their new collaboration at Johnny Sanchez is having each chef second guess what they took for granted. We'll also be joined by author Paul Greenberg, who spent three years writing his latest book, American Catch. He originally wanted to write a book about the consequences of the BP oil spill, but found that too many authors where covering that topic and decided to focus on another story imported Asian seafood. He'll help us identify imposters and explain how our wetlands are crucial to Gulf shrimp s survival. Then stick around to link up with the Gulf Seafood Trace program and learn how to cook shrimp without lighting a grill, setting your oven, or boiling water. Shrimp Ceviche Yields about 2 cups 1.5 pounds of shrimp cleaned, deveined an

  • Culinary Mentorships: Creativity Doesn't Come Overnight - Louisiana Eats - It's New Orleans

    01/11/2014

    Among the many professions that require an ongoing sense of inquiry and creativity is a chef. On this week s Louisiana Eats we ll hear about the illustrious career of Jacquy Pfeiffer,a pastry chef who s helped found The French Pastry School in Chicago and has also been the subject of a documentary by D.A. Pennebaker. Then we re joined by the Nola Pie Guy, a graduate of The French Pastry School, to hear how his education prepared him for a life in pastry. Finally, we ll hear how Syrena Johnson keeps her ambitions in fine dining afloat by mentoring with A list chefs around New Orleans. All Purpose Pie Crust 1 8th of a teaspoon of salt 1 cups all purpose flour 9 tablespoons sweet, unsalted butter 6 tablespoons ice water Mix together the flour and salt. Cut very cold butter into tablespoon sized slices. On a granite countertop or marble slab, quickly, using just your fingertips, work each tablespoon of butter into the flour making small green pea sized balls. Make a well in the center of your flour and butter mix

  • Halloween Treats That Are Beyond Delicious - Louisiana Eats - It's New Orleans

    25/10/2014

    On this week's program we speak to Manbo Sallie Ann Glassman about the role food plays in ceremonial vodou, chat with Mary Ann Winkowski about her ability to speak with the departed, and learn about rituals, mojo bags, and herbal remedies from Miriam Chamani. Plus, Scott Gold throws a Halloween party and Chris Jay visits the Grill of the Dead in Shreveport.

  • California Field Trip: Lessons From The American Harvest Workshop - Louisiana Eats - It's New Orleans

    18/10/2014

    For 28 years, Cakebread Cellers 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. The Louisiana Eats team was invited to participate at this year's program, so we've brought back some of our favorite stories from the West Coast. On this week's show, we harvest chardonnay in the vineyard, take a wine tasting class with professor Michael Weiss, and improvise in the kitchen with chef David Slater of Emeril's flagship restaurant. Of course, we couldn't leave California without speaking to our host, so we round out the program with an oral history from Dolores Cakebread, the co founder of Cakebread Cellars. David Slater's Bagna Cauda 1 pound unsalted butter 1 tablespoon chopped capers 1 teaspoon chopped garlic 1 8 teaspoon chili flakes 1 4 cup chopped parsley Salt and fresh cracked pepper Zest of 1 2 lemon 1 teaspoon chopped anchovies 1 tablespoon of extra virgin olive oil 2 tablespoons of honey Mix toge

  • American Distillers On A Quest For Quality - Louisiana Eats - It's New Orleans

    10/10/2014

    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

  • From The Newsroom To The Classroom: Food Media & Food Studies - Louisiana Eats - It's New Orleans

    03/10/2014

    Over the past twenty years, conversations about food have entered mainstream American culture. On this week s Louisiana Eats we ll hear how food has grown in the newsrooms and classrooms of American society with food writer Brett Anderson andprofessor Elizabeth Engelhardt. Plus, Zester Daily s Corie Brown and CNN s Kat Kinsmen drop by with their insider perspectives on food media.

  • Curious Romantics & Passionate Investigators: Louisiana Culinary Preservationists - Louisiana Eats - It's New Orleans

    27/09/2014

    If you sit down with Joey Fonseca to discuss alligator hunting, he ll let you know that governmental regulations make his blood boil. But you ll also quickly learn that his excitement for alligator hunting is contagious. Joey s one of this week s guests whose work preserves culinary traditions. Another is Dr. Oliver Houck, an environmental professor at Tulane. His frequent visits to the Mississippi River batture have taught him to love that mysterious place and give him a handful of stories to share. We ll also speak with Jim Heimann and Jarred Zeringue men who ve indirectly documented a time and place by preserving restaurant menus and grandma s recipes, respectably. Louisiana Rabbit Fricassee Serves 6 4 tablespoons oil 6 rabbit hind legs 4 cups chicken stock 2 bay leaves 2 1 2 teaspoons thyme 1 onion, sliced 1 onion, diced 2 carrots, diced 2 celery stalks, diced 1 garlic clove, minced 1 2 teaspoon sage 4 tablespoons flour Salt and pepper 6 cups of cooked rice Season the rabbit legs with salt and pepper. Hea

  • Community Potlucks - Same Old Values, Brand New Flavors - Louisiana Eats - It's New Orleans

    19/09/2014

    Since most Louisianans are nurtured to embrace an extraverted social life, getting together is second nature to life in the Bayou State. But as often as bombastic parades and revelries help build our communities, spending time over at ya mom's house is just as important. On this week's show we're joined by a group of guests who want nothing more than for you to be comfortable in your own home. Nancy Vienneau tells us how the monthly gatherings at her house turned her neighbors into friends; David and Lesley Solomonson help build an inexpensive liquor cabinet; and Johnette Downing keeps the kids entertained with upbeat songs about Louisiana cuisine. SWEET POTATO BISCUITS from Nancy Vienneau s Third Thursday Community Potluck Cookbook 2 medium sweet potatoes to make 2 cups cooked sweet potatoes 4 cups self rising flour 1/3 plus 1/4 cup raw sugar such as demerara or turbinado , divided 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 cup plus 2 tablespoons buttermilk, divided 10 t

  • Tailgating Expeditions Around The South - Louisiana Eats - It's New Orleans

    13/09/2014

    On this week s Louisiana Eats we speak with Taylor Mathis about his escapades around the Southeast in search of the best tailgate parties on College Game Day. We ll also hear from Bill Heavey, who spent a year eating foraged food and writing about it in his new book It s Only Slow Food Until You Try to Eat It. Then we hear from a pair of cocktail masters about their craft Eats catches Simon Ford on his latest trip to Louisiana and welcomes Dale Degroff back to the show. BILLY COX'S WILD DUCK GUMBO Yields 10 12 servings 6 8 wild ducks teals, mallards, etc. 2 cups chopped onion 2 cups chopped celery 2 cups chopped bell pepper 12 bay leaves 1 gallon water 1 1 4 cups vegetable oil 1 cup flour 1 lb. smoked sausage Billy didn't use andouille , sliced into inch rounds Salt and Tabasco to taste Cooked rice In a stock pot, combine the wild duck carcasses with one cup each of onion, celery, bell pepper, 6 bay leaves and one gallon of water. Bring to a boil, then reduce to a simmer and cook until the duck meat is fallin

  • On The Record With Donald Link: Candid Stories From A Bold Chef - Louisiana Eats - It's New Orleans

    06/09/2014

    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.

  • Ready For Second Helpings: Bill Cosby, Jeff Henderson, and Sean Wilsey - Louisiana Eats - It's New Orleans

    30/08/2014

    When Bill Cosby announced his return to television this past week, we were delighted to share our exclusive interview with this comedy legend. Bill talks about his fondness for gumbo, some backstage shenanigans from a local crew, and reflections from the Civil Rights era. Plus Jeff Henderson s new television program is helping Mom and Pop restaurants curtail their menus in healthier directions. Stuffed shrimp from Eddies Restaurant in Shreveport is on Jeff s list, but the mythology behind their iconic food might intrigue you even more. We ll get the report from Chris Jay, then speak with Sean Wilsey about More Curious, his new book. Hotel Pontchartrain Stuffed Shrimp Nathaniel Burton style Serves 4 6 2 green onions, finely chopped 1 celery rib, finely chopped 3 1 2 tablespoons bell pepper, finely chopped 1 clove garlic, finely minced 3 tablespoons of butter 1 pound fresh, crab claw meat 1 cup french bread softened with water and chopped 1 tablespoon parsley, finely chopped Salt and black pepper to taste 2 pou

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