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
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Personal Eating Choices: A Small Dietary Debate - Louisiana Eats - It's New Orleans
23/08/2014With so much dissenting information over dietary choices, it s tough to know which regime is right for you. We re not choosing sides, but in the next hour we ll speak with experts who know where they firmly stand. Nina Teicholz spent nine years researching The Big Fat Surprise, which advocates a diet of meat, cheese, dairy, and eggs. Not your style Stick around for Wynnie Stein s reflections on The Moosewood Collective, an innovative restaurant built on 60 s idealism. We ll also visit Veggie Fest in New Orleans, screen The 100 Foot Journey, and confront stress eating with nutritionist Molly Kimball. Paulding and Co. s Spicy Cheesy Kale Chips Makes about 12 oz. of chips 2 1 2 cups of raw cashews 1 large Holland type red bell pepper 2 3 red Fresno peppers 1 2 tsp lemon juice to taste 2 tsp mineralized sea salt 2 Tbs. nutritional yeast 3 bunches curly kale Be sure to purchase ultra fresh organic vegetables for this. Soak the cashews in water for 3 4 hours. Combine with the stemmed and seeded peppers, lemon, salt
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Familiar Voices At The Table - Louisiana Eats - It's New Orleans
16/08/2014We ve invited some of our favorite guests back for this week s edition of Louisiana Eats They might have all been on the program before, but they ve each got something new to bring to the table. Environmental reporter Paul Greenbergexplains why "the Dead Zone," in the Gulf of Mexico is expected to be larger than ever this summer. On a more light hearted note, we ll be joined by Chef Tenney Flynn to discuss the strange requests he fulfills at his restaurant for some of his favorite customers. Plus, Dr. Gourmet returns to the program for a discussion about cholesterol, Jyl Benson tells us about one of her favorite meat markets, and Ryan Hughes slices open some fragrant Australian citrus.
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Stay Indoors Or Get Out Of Town: Ways To Beat The Heat - Louisiana Eats - It's New Orleans
09/08/2014When it s unbearably hot in Louisiana, there s not much you can do to beat the heat. Take a tip from the guests on this week s show cool down with a brew or leave town for a couple of weeks. If you head over to the Avenue Pub, expect to be greeted by a knowledgeable staff willing to share their beer knowledge with you just don t expect any free samples. We ll head over to the bar for a beer sampling with owner Polly Watts, then come back home for a chat with David Guas about his time on the road with American Grilled, a new program on the Travel Channel. To round out the program we ll head up to Shreveport for dessert, then hear about Ryan Hughes trip to Russia. His experience cooking jambalaya outside of Moscow had him grinning ear to ear we hope it ll do the same for you. Jambalaya 1 lb. fresh chaurice sausage 1 lb. andouille sausage 1 4 cup diced tasso 1 onion, chopped 1 bell pepper, chopped 3 stalks celery, chopped 3 cups long grain white rice 1 15 oz. can whole tomatoes optional 6 cups chicken stock or w
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Tradition Begs For Evolution: Changing Federal Policy & Reviving Local Customs - Louisiana Eats - It's New Orleans
02/08/2014Michel Nischan, Toby Rodriguez, and Brian Kyzar are all men with grand ambitions. Even though they work in different parts of the country, they each plan to bring about changes within their niche of the food industry. Michel s been in the game for over 35 years. Among the many jobs he s had, Michel s done farm work, cooked in a kitchen, and opened a restaurant with Paul Newman. Now he s focused on changing food policy on the federal level. We hope you ll be as inspired by Michel as we have. Then we ll speak with Toby Rodriguez and Brian Kyzar as they prepare for a pop up dinner on Frenchmen Street. They re joining us to talk about reviving the Cajun traditions that were on the verge of extinction as little as five years ago. Plus, Dr. Gourmet returns and Poppy shares a recipe for fried shrimp heads don t let them go to waste Shrimp Spiders Serves 4 24 large shrimp heads Flour Salt Pepper 1 cup milk 1 egg Hot sauce Zatarain's Fish Fry Oil for frying Pull the top shell off of the shrimp heads. Season flour with
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Investigating Health Care In Louisiana Restaurants - Louisiana Eats - It's New Orleans
26/07/2014This week s edition of Louisiana Eats investigates health care in the restaurant industry from an insider s point of view. We ll hear about life in the kitchen and the toll it takes on the workers who prepare our food. Join us for conversations with Molly Kimball, Chris DeBarr, Ben Thibodeaux, and Leah Chase. Plus, Ryan Hughes returns with culantro and Chris Jay tells us about his favorite catfish camps in northern Louisiana.
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Make Mine A Double: The American Cocktail - Louisiana Eats - It's New Orleans
12/07/2014Despite Louisiana's scorching temperatures in July, thousands of visitors beat a path to New Orleans in search of a cold cocktail at the annual Tales of the Cocktail event. On this week's show we'll hear from the founder of the conference, get a dose of history from the King of Cocktails, and hear how a smear campaign kept absinthe out of our liquor cabinets for 100 years. Break out the ice, the bar's open on this week's Louisiana Eats Ramos Gin Fizz This New Orleans classic was invented in the 1880s by Henry C. Ramos. Original instructions dictated that it be shaken for a good 12 minutes, requiring a bit of a bartender relay. The drink lives on today in bars around the world minus the marathon shaking time. 1 1 2 oz. gin 1 Tbsp. simple syrup 1 1 1 2 oz. fresh lemon juice 1 2 oz. fresh lime juice 1 fresh egg white pasteurized if you like 1 oz. heavy cream 3 drops orange flower water 1 oz. club soda, chilled Tools shaker, strainer Glass highball Combine first seven ingredients in a shaker without ice and shake
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Cookbook Construction With Experts And Authors - Louisiana Eats - It's New Orleans
05/07/2014Building a cookbook is a lot of work. From recipe testing to photography sessions to finalized editing, the process can be grueling. On this week s Louisiana Eats we ll hear how it gets done, from beginning to end, from a group of authors and photographers. We ll also discuss how social media has also changed our relationship with food by speaking with the managing editor of CNN s food blog, Eatocracy. Plus, Dr. Gourmetand roving reporter Chris Jay return for a weekly check in.
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A Salute To The James Beard Awards - Louisiana Eats - It's New Orleans
28/06/2014Every year The James Beard Awards are bestowed on the most talented individuals in the professional food industry. Louisiana Eats has been privileged to speak with many of the scholars, philanthropists, and chefs who were honored at this past year s ceremony, so we ve gathered them together to hear how their talents and innovations have allowed them to compete on the national level.
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Cultural Tourism At Its Finest: Food-Studies In New Orleans - Louisiana Eats - It's New Orleans
21/06/2014Using food as a way to understand the world is something your parents probably never studied in college, but it's has become a popular discipline in the past decade. Each year, professor Meryl Rosofsky brings students from NYU's food studies program to New Orleans for a week long cultural immersion. We join them at Dooky Chase to hear if their preconceptions of New Orleans are being shed. We'll also visit the Steamboat Warehouse in St. Landry Parish, take a cooking class with Kyan Douglas, and make leftovers with Scott Gold and his enormous jar of kimchi. John Besh's Cherry Tomato Five Minute Sauce Yields 1.5 quarts From Cooking From The Heart 1 4 cup olive oil 2 quarts ripe cherry tomatoes, halved 2 teaspoons crushed red pepper flakes 4 cloves garlic, peeled and crushed Leaves from 4 sprigs fresh basil Salt Freshly ground black pepper Heat the oil in a large saucepan over high heat. Add the tomatoes, pepper flakes and garlic and bring to a boil. Reduce the heat to medium and cook, stirring occasionally with
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Summertime Fun: Hot Dogs, Picnics, and Kids - Louisiana Eats - It's New Orleans
14/06/2014As temperatures rise around Louisiana it s become perfectly clear that summer is here. So this week on Louisiana Eats we re talking about traditional summertime foods, picnics, and other ways to keep your kids entertained for the summer. Skip Murray is The Hot Dog Man behind the popular New Orleans chain Dat Dog we ll speak to him about the booming popularity his stores have experienced in the short years they ve been open. And then we re joined by Bruce Kraig, author of Man Bites Dog. Plus, Dr. Gourmet joins us to talk about the safety precautions to take for your next picnic and Clare Crespo is sure to bring out your inner child with her kid s show, Yummy Fun Kooking. Asian Cole Slaw Serves 6 8 1 small cabbage 4 tablespoons sesame oil cup rice wine vinegar teaspoon chili oil 1 tablespoon sugar teaspoon salt Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar and chili oil and toss with the cabbage. Sprinkle on the sugar and salt and toss. Taste to adjust seasonings, adding more salt, sugar and
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Turning It Around With Food: Triumph Kitchen In Baton Rouge - Louisiana Eats - It's New Orleans
07/06/2014In Baton Rouge, teenagers looking to turn their lives around are getting involved with Triumph Kitchen. Directors Chris and Sommer Wadsworth join us to share Triumph's story and then we'll turn to New Orleans to hear how Liberty's Kitchen, a local non profit, is doing similar work. Then we'll be joined by Louisiana Eats regulars Dr. Gourmet and Ryan Hughes to hear what they've got in store for the summer. Ryan's traveling to Russia to feed a festival of people and Dr. Gourmet's ready to share his tips about combating heart disease. Plus, Cory Bahr gives us the scoop about his fine dining restaurant in Monroe. And don't forget to send in your personal stories about finding love at Tales of the Cocktail. Cajun Tasso Dirty Rice 2 tablespoons vegetable oil 1 2 pound Tasso 2 bay leaves 1 teaspoon dry mustard 1 teaspoon ground cumin 1 2 cup finely chopped diced onions 1 2 cup finely diced celery 1 2 cup finely diced green bell peppers 2 teaspoons minced fresh garlic 2 tablespoons unsalted butter 3 4 cup uncooked pa
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A Taste Of Home: Finding Cultural Identity At The Table - Louisiana Eats - It's New Orleans
31/05/2014Whether 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. And don't forget to send in your personal stories about finding love at Tales of the Cocktail.
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Need A Drink? Raise Your Glass To American Craft Beer Week - Louisiana Eats - It's New Orleans
10/05/2014On this week s edition of Louisiana Eats we raise a glass to American Craft Beer Week with brewers, bar owners, and innovators in the microbrewing industry. We were lucky enough to snag craft beer pioneer Steve Hindy of Brooklyn Brewery for a conversation about the history of craft beer and where it's going next. We'll also visit a local breweries when we speak with William McGee of Tin Roof Brewing Company in Baton Rouge and Kirk Coco at NOLA Brewing Company. And we top it off with a chat at The Avenue Pub with Polly Watts about her predictions for craft brewing in Louisiana. Passionn Hurricane Serves 10 12 1 cup pineapple juice 1 cup orange juice 2 bottles Passionn beer cup grenadine cup fresh lemon juice cup fresh lime juice cup Captain Morgan's rum cup Grand Marnier Simple syrup to taste Orange, lemon slices and Maraschino cherries for garnish Mix all together in a punch bowl and serve over ice.
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The Ebb and Flow of Louisiana Seafood - Louisiana Eats - It's New Orleans
03/05/2014Fresh seafood has defined Louisiana s cuisine for centuries. We re joined by a field of experts to discuss how the our seafood catches impact us ecologically, economically and culturally. We ll hear from Paul Greenberg about the environmental changes that threaten the Louisiana s shrimping industry and then pass the buck to Louis Raines, a local shrimp distributor. Gerard Marias also joins the program to share his shrimp boiling recipe and techniques. Plus author Mark Kurlansky talks about the impact we re having on the wildlife in the ocean, and chef Tenney Flynn explains how to treat fish with the utmost respect once you ve brought it home from the grocery. New Orleans BBQ Shrimp Serves 4 24 head on, jumbo shrimp 12 15 to the pound 1 2 lb. sweet, unsalted butter 1 whole lemon 1 tablespoon chopped garlic 4 bay leaves 2 tablespoons Worcestershire sauce 1 teaspoon sweet, Hungarian paprika teaspoon cayenne pepper teaspoon fresh ground black pepper teaspoon fresh cracked black pepper 1 tablespoon salt In a 12 in
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You Don't Have To Be Fancy: New Variations On Fish & Vietnamese Food - Louisiana Eats - It's New Orleans
25/04/2014Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta started their own place, MoPho,which caters to the palates and pocketbooks of their working class industry friends. Chef Ryan Prewitt isn t a stranger to quality either. Ryan s been able to replicate the live fire techniques he learned on a trip to Uruguay at Peche Seafood Grill, which has changed his entire perspective on cooking. And if that s beyond your reach as a home cook, you ll want to stick around this week on Louisiana Eats for Brian Landry sadvice about cold smoking fish in your oven. Milkfish Ceviche 1 pound drum or grouper fillet 1 cup coconut vinegar 2 teaspoons salt 1 tablespoon fresh grated ginger 1 tablespoon fresh chopped chile pepper 1 can unsweetened coconut milk 4 tablespoons chopped green mango 3 tablespoons diced purple onion 1 tablespoon each, red and green bellpepp
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Crawfish & Barbecue: Staples At Spring Gatherings - Louisiana Eats - It's New Orleans
12/04/2014Getting together with family and friends is something Louisianians do best and in springtime, the weather s just right for barbecues and crawfish boils. This week onLouisiana Eats we re going around the state to investigate two primary foods that feed the masses this time of year. Sam Irwin grew up in crawfish country, so his fascination with our state s freshwater crustacean seems natural. Sam s the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug. Then we ll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace making capabilities of a great smoked pig. CRAWFISH BISQUE Serves 8 Yields 3 quarts 4 lbs. boiled crawfish 3 lbs. crawfish tail meat Stuffing 1 4 cup flour for roux 4 T oil 1 2 lg. onion finely chopped 1 2 lg. bell pepper finely chopped 1 stalk celery finely c
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Creativity Doesn't Come Overnight: Culinary Mentorships - Louisiana Eats - It's New Orleans
29/03/2014Among 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. And 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
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Come Celebrate Women's History Month With Innovators In Food - Louisiana Eats - It's New Orleans
22/03/2014March is Women s History Month in the United States and the United Kingdom. To honor the month long event, this week on Louisiana Eats we ll speak with some of our favorite ladies in the Louisiana food scene. Julia Reed joins us for a reflection on her life in the Mississippi Delta and why New Orleans is so dear to her heart. We ll also speak with the co founder of the Red Stick Market in Baton Rouge and hear how Linda Green helped unit a Korean soup with a New Orleans cultural celebration.
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NOCCA's Culinary Arts Program Serves Up 'The Dish That Makes A Difference' - Louisiana Eats - It's New Orleans
21/03/2014Each year NOCCA's culinary arts program invites restaurateurs, chefs and media representatives to attend a cook off between three culinary students. It s for The Dish That Makes a Difference, a friendly competition that places the winning dish in more than a dozen restaurants around town. Since the proceeds from every sale of the dish go back into NOCCA s culinary arts program, there's a lot of bragging rights at stake. So who will win Visit NOCCA s event page on Facebook to find out which restaurants are participating in the event.
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From The Newsroom To The Classroom: Food Media & Food Studies - Louisiana Eats - It's New Orleans
08/03/2014Over 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.