Imitators Vs. Innovators: Imported Asian Seafood & Modern Mexican Cuisine

Imitators Vs. Innovators: Imported Asian Seafood & Modern Mexican Cuisine

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. 

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Familiar Voices At The Louisiana Eats! Table

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We'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 Greenberg explains 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.

Will Louisiana's Seafood System Go Commercially Extinct?

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Fresh seafood has helped define Louisiana's cuisine for centuries. This week a field of experts join us on Louisiana Eats! to discuss how our local seafood is caught, distributed and consumed.

We'll hear from Paul Greenberg about the environmental changes that threaten the Mississippi River shrimp; listen how members of the Gulf Seafood Trace program improve consumer relationships with local fishers; and find out how the shrimp industry has changed in the past 20 years from seafood distributor Louis Raines.