It's New Orleans: Louisiana Eats

On this week s show, we hit the road to tour a variety of farms that do everything from growing fresh produce to raising colonies of honeybees. We begin with a tour of Mahaffrey Farms in Princeton, Louisiana, where 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. Then, we return to an urban farm in our own backyard. Three years ago, in the shadow of US 90 and the Crescent City Connection, Jordan Bantuelle and his partner, Ian Willson started Southbound Gardens on a keyhole lot almost invisible from the street. We take a tour of their urban farm and its unexpected bounty. Next, to Grand Isle where we meet the Guerreros family of Caminada Bay Premium Oyster Company. Owner Marcos Guerrero and his son Boris welcome us aboard their compact bay boat for a morning out on the water to learn the process of oyster farming Louisiana style. Finally, we head to California

On this week s show, we re traveling from Lafitte bayous to French Quarter kitchens for a look at Louisiana s Catch and Cook Program. Under Catch and Cook, charter fishing groups can bring their catch to a participating restaurant, where the chef will prepare their fresh caught fish to order. We begin by angling on the water with Dickie Brennan, Executive Chef Gus Martin, and Captain Theophile Bourgeouis. Theophile, a lifelong Louisiana fisherman, navigates the waters and leads us to a successful catch. Then, we follow our fish to the kitchen of Tableau, where Dickie Brennan s team of chefs prepare the evening s dinner. Next, we visit with Captain Lance Nacio, who shares his firsthand account of the impacts of land loss, oil spills, and storms on our coastline. Lance tells us the ways in which he s confronting the many environmental setbacks that beset our Gulf fisherman. Then, Lance Nacio and Darin Nesbit teach us about the potential of bycatch for the future of the fishing industry in Louisiana. Once known

On this week s show, we visit the Greek Isles without ever leaving the bayou. Holy Trinity Cathedral on Bayou St. John in New Orleans is home to the oldest Greek Orthodox community in North America. For over 150 years, this tight knit community has combined food and faith in the traditional way of their ancient ancestors. For 44 years, Trinity members have welcomed thousands of visitors to their annual Greek Festival. Months before the celebration begins, volunteers meet weekly, preparing huge amounts of sweet and savory dishes served during the festival. We visited the kitchens during one of their prep days and learned all about the people, their recipes and their delicious way of life. At the 2016 James Beard Awards, Chef Alon Shaya s Israeli inspired restaurant Shaya was named the country Best New Restaurant. We catch up with Alon at Shaya to learn what comprises Israeli food of today. Interestingly, the food of Israel s Greek immigrants figures largely into its flavor profile, along with all the other nat

On this week s show, we look at the role food television plays in the lives of several chefs here in New Orleans. We begin with one of the youngest stars of food TV, Kaj Hecht, the recent winner of Chopped Junior. To get an understanding of how the 10 year old New Orleans local came to be a contestant on the program, we invited Kaj and his father Michael into our studio. Next, we visit with Michael Gulotta, a chef who s well known for boldly taking on new challenges. The executive chef at MoPho and Maypop, Michael is now beginning a new endeavor and this time, to a much larger audience as a contestant on Iron Chef Gauntlet. Chefs Aar n S nchez and John Besh first became friends in a highly competitive atmosphere on the set of The Next Iron Chef. Now close pals and co owners of the modern Mexican eatery, Johnny S nchez, Aaron and John reflect back on their early days on food TV. Over the past year, we ve had the great fortune of chronicling Chef Isaac Toups experiences on Top Chef. Now a year after his stint o

On this week s show, we look at the role food television plays in the lives of several chefs here in New Orleans. We begin with one of the youngest stars of food TV, Kaj Hecht, the recent winner of Chopped Junior. To get an understanding of how the 10 year old New Orleans local came to be a contestant on the program, we invited Kaj and his father Michael into our studio. Next, we visit with Michael Gulotta, a chef who s well known for boldly taking on new challenges. The executive chef at MoPho and Maypop, Michael is now beginning a new endeavor and this time, to a much larger audience as a contestant on Iron Chef Gauntlet. Chefs Aar n S nchez and John Besh first became friends in a highly competitive atmosphere on the set of The Next Iron Chef. Now close pals and co owners of the modern Mexican eatery, Johnny S nchez, Aaron and John reflect back on their early days on food TV. Over the past year, we ve had the great fortune of chronicling Chef Isaac Toups experiences on Top Chef. Now a year after his stint o

On this week s show, we re taking you behind the scenes of the Jazz and Heritage Festival The amazing array of food is one of the many things that sets Jazz Fest apart from all other festivals. We start off by visiting with our own house band, Johnny Sketch and the Dirty Notes. They ve just wrapped up a recording session for their newest album, Sketch. The band shares some of their Jazz Fest gig memories with us, along with the meals they enjoy off the stage. Can t afford tickets to Jazz Fest Who cares Right outside the festival gates there s a whole other celebration to experience. We venture out to the Fairgrounds neighborhood to meet some of the vendors who set up shop just outside of Jazz Fest. If you are a Jazz Fest regular, you may have seen Louis Broussard around the track. A master electrician, Lou has worked the festival since 1988, and long before that, he just about grew up there. Lou recalls his childhood spent in and around the Fairgrounds. Versatility is the trademark of Chef Anne Churchill s bu

Every year, households across Louisiana celebrate the eight day festival of Passover. On this week s show, we re bringing in the experts to help us explore Jewish food traditions old and new. We speak with Joyce Goldstein, author of The New Mediterranean Jewish Table, about sephardic recipes of the Jewish diaspora. In compiling her book, Joyce set out to demystify the diverse traditions of Jewish cooking in the Mediterranean region. Next, we check in with a kosher experimentalist, food blogger Elizabeth Kurtz. Driven by a lack of kosher options for inventive palettes, Elizabeth is carving out new ways to follow the laws of kashrut in her latest book, Celebrate Food, Family, Shabbos. Longtime New Orleanians will certainly remember local Jewish food authority, Mildred Covert. For years, Mildred wrote regularly columns for the Times Picayune, exploring the ways to eat Creole and Cajun while keeping kosher. We honor her life and memory at Passover time with an archived interview. We also hear about Elissa Altman

On this week s show, we re looking at the role economics plays in running a flourishing food and beverage operation. We begin with hospitality tech entrepreneur Damian Mogavero, who explains the importance of raw data in managing a restaurant. Damian has been able to use his dual passions for dining and data to create a system for "new garde restaurateurs," a story now chronicled in his book, The Underground Culinary Tour. Next, we put Damian s system to the test by checking in with one of his New Orleans case studies, the Ralph Brennan Restaurant Group. Executive Vice President Charlee Williamson does the numbers with us. We also discuss work ethic 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 emphasizes the value of seeking out employees who possess what he refers to as a high "H.Q." or "hospitality quotient." Then, we speak with Master Sommelier Molly Wismeier about direc

This week, we re bringing you a special April Fools edition of Louisiana Eats One of the stories in this hour is a joke, but the rest are so wild, you may not be able to separate the fact from the fiction We begin with zoologist and author Bill Schutt, whose new book focuses on the most taboo of topics cannibalism. Bill gives us the full story on a truly humanist cuisine. Next, Top Chef star Isaac Toups tells us a seemingly tall tale about high speed game hunting in Mississippi. Then, we meet Janie Boisclair, whose experiences channeling recipes from the beyond have earned her the moniker of clairvoyant gourmet. We also share a magical encounter with Josh Beckerman, a New York based blogger, comedian, and self proclaimed foodie magician. Josh shows off his slight of hand and we find ourselves spellbound. Finally, if you re looking to visit the hottest restaurants in New Orleans, you d be wise to talk to Kevin Allman, editor of Gambit. We check in with Kevin about one of the newest, trendiest restaurants in th

Behind every cocktail bar and liquor cabinet is a wealth of history and elaborate effort. On this week s show, we take a look at some hidden elements of the cocktail industry. First, we meet Master Cooper Ger Buckley, One of only 4 master coopers in Ireland, Ger Buckley of Jameson, who creates and repairs whiskey barrels using age old techniques. Ger tell us about his relationship to the craft and how he learned the art of the barrel. Next, we hop over to the Continent and speak with Count Eduardo Branca, sixth generation purveyor of Fernet Branca, an Italian digestif. Eduardo describes the incredible history of his family s 170 year old business. Then, we take a trip down under to meet two unique craft spirit experts. Kathleen Davies, founder and distributor at Nip Of Courage, recalls how she took on Australia s seemingly impossible liquor laws to form a constellation of craft distillers across the sixth largest country. And we speak with Mikey Enright, award winning proprietor of The Barber Shop in Sydney,

On this week s show, we re celebrating the tricentennial of Natchez, Mississippi. We ll visit our neighbors across the river and learn how residents are combining history and innovation to make Natchez a singular destination. Founded in 1716, the river city is home to an impressive array of antebellum mansions and national landmarks. We settle in at one of these estates, the Dunleith Historic Inn, where we re greeted by historian Terry Trovato, who gives us a tour of the storied mansion. Next, we hear from the ladies of the Natchez Garden Club, who since 1932 have been opening their private homes to visitors, sparking a passionate interest in historic preservation and creating a now legendary pilgrimage to Natchez. Then, we become acquainted with the new garde of Natchez. We meet Dub Rogers, who is transforming the city s coffee and live music scene through several businesses, including Steampunk Coffee Roasters and Smoot s Grocery. From there, we wander over to the Farmers Market, where a couple of the regul

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

On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currance, and Kelly English. Finally, we meet Peter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. PICKLED SHRIMP serves 10 This recipe requires high quality wild shrimp. Of course, I

Audio File Click here to listen to this week s show. Edit Remove It s Carnival time in Louisiana On this week s show, we re talking Mardi Gras traditions with newcomers and locals alike. To begin, we learn some surprises about the Krewe of Mid City, a very local parading organization that is about to be graced by an expected king and queen. Originally from Minnesota, business moguls Duane and Susan Hoff are the owners of Fantesca Estate and Winery in Napa Valley. About to take their thrones, we visit with Duane and Susan to find out how they came to reign over this community focused krewe. One of the many awe inspiring parts of Carnival are the exquisite costumes that revelers labor over year round to premier on Fat Tuesday morning. Veteran thespians Bryan Batt and Tom Cianfichi share their thoughts on how to best experience and dress for Mardi Gras Day. We ll also speak with Tim Trapolin, artist to the Krewe of Rex. No one knows more about the behind the scenes artistry that makes each year s parade special

On this week s Louisiana Eats , we set out to discover hot spots both literally and figuratively in our backyard. We begin at P che Seafood Grill, where Chef Ryan Prewitt has been replicating live fire techniques he learned on a trip to Uruguay. Ryan explains how this new process has changed his entire perspective on cooking, and we get close to the flames as he shows us his kitchen s open hearth. If this is beyond your reach as a home cook, you ll want to stick around for Brian Landry s advice about cold smoking fish in your oven. Or if you d prefer to go out, Chris Jay gives us the scoop on Marilynn s Place, a popular casual dining restaurant in Shreveport, where you never know when a party will spontaneously break out. Then, Poppy joins the authors of the French Quarter Drinking Companion for a rain soaked tour of classy drinking establishments and debauched holes in the wall in the Vieux Carr . We re lighting the fire and cooling off, on this week s Louisiana Eats

On this week s show, we indulge our sweet tooth with the help of several influential dessert makers. We begin with Anne Byrn, also known as "The Cake Mix Doctor," whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer. Then we get a crash course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail of Commander s Palace, who, along with a group of other prominent chefs, is about to learn the art of creating sugar sculptures. We also speak to Sucr s executive pastry chef, Tariq Hanna, who explains what he learned when visiting master chocolatiers in Switzerland. He gives us a lesson in the science of sweetness. Wandering farther down Magazine Street, we stop by La Rivi re Confiserie, a French candy store that sources sweets dating all the way back to the reign of Louis the XIII. Kyly Larrivi re shares her mo

It takes more than raw talent to become a successful chef. On this week s show, we speak with culinary masters about the importance of mentorship in and out of the kitchen. We begin with Chefs Aar n S nchez and John Besh, who discuss how their scholarship programs aim to help aspiring young cooks, and the essential role mentorship has played in their own lives. Then, we visit with Chef Alfred Singleton, who co owns the historic Cafe Sbisa in New Orleans s French Quarter. One thing that was a constant throughout his journey, beginning in his godmother s po boy shop to becoming a successful restaurateur, was powerful mentorship. And Jeremiah Tower talks about his groundbreaking tenure at Chez Panisse in the 1970s, as well as the remarkable, international path his career has taken since those days. Jeremiah s life has been immortalized by an impassioned new documentary called Jeremiah Tower The Last Magnificent, produced by culinary bad boy number one, Anthony Bourdain. We re learning from the greatest on this w

On this week s show, we re getting an aromatic education in herbs and spices. First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Bo te in New York City. Lior discusses his career s trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices. Then, Natasha MacAller, also known as "The Dancing Chef," describes her journey from professional ballerina to celebrated chef, a path that led to her new book, Spice Health Heroes. Next, we stop by Rosalie Apothecary in the Faubourg St. John neighborhood of New Orleans. During our visit, owner and Western folk herbalist Christiane Wurmstedt shares some wisdom about culinary herbs and local foraging. We also consider a different kind of herb. Geryn Angel invented a machine he calls Magical Butter, which infuses any sort of herb, including cannabis, to make healing oils and flavorful butters. We re spicing up your life on this week s Louisi

On this week s show, we bid farewell to 2016 and raise a toast to the New Year by looking back at legends and looking forward to new beginnings. First, we celebrate the life and legacy of Edgar "Dooky" Chase, who passed away this year at the age of 88. Leah Chase shares stories from their 70 years of marriage, an era marked by the civil rights movement and other transformative moments at their Treme establishment. Then, we check in with Cody and Samantha Carroll, the chef owners of Hot Tails and Sac a Lait restaurants. The Carrolls recently found themselves in a particularly challenging place, even for a Cajun chef Japan Cody and Samantha describe the many obstacles they faced preparing gumbo for conventioneers in Tokyo. We also visit Michael Gulotta at Mopho in Mid City, as he prepares for his weekly whole hog celebration. Out on the restaurant s patio is a huge fire pit where Michael roasts a whole hog on a spit, suspended over an open flame. We join him at the smoky pit and in the kitchen to see just how h

The holidays are here and we re celebrating family food traditions old and new We begin at the home of Chef Isaac Toups, where he and his family celebrate Christmas Cajun style Culminating an eventful year for Isaac he earned the title of "fan favorite" on Bravo s Top Chef California and opened up a new restaurant in the Southern Food and Beverage Museum Toups South we join the Toups family for an unforgettable meal. After we finish our s mores for dessert, we gather round for Isaac s annual reading of "The Cajun Night Before Christmas." Next, we get a glimpse of Broadway Christmases past with Bryan Batt and Tom Cianfichi. Actor and native New Orleanian Bryan Batt and his husband Tom have spent several years working in the theater over Christmas, which has made for some opulent and memorable holidays. We also celebrate Hanukkah with award winning author and food blogger Elissa Altman, for whom the holiday season means a unique blend of Hanukkah and Christmas traditions. Elissa shares with us some of her earli