Hitting The Books

On this week’s show, we delve into the wonderful world of cookbooks. We begin with Chef Isaac Toups, who collaborated with acclaimed food writer Jennifer Cole on his debut cookbook, Chasing the Gator. The book pulls back the curtain on the new guard of Cajun cooking. Visit our website to hear a full-length Quick Bites podcast with Isaac, which includes a cracklins tasting and a round of Cajun games.

 

Nik Sharma also joins us to discuss Season: Big Flavors, Beautiful Food, his delicious take on experimental Indian cuisine. 

 

Then, we take a visit to Kitchen Witch, a shop of books for cooks. When Philippe LaMancusa began his career in the restaurant industry back in the Sixties, he quickly learned that the more cookbooks he collected, the more culinary experience he could gain. With 10,000 books now in their collection, Philippe and his partner Debbie Lindsey have found a new home for their books and other collectibles in the Seventh Ward.

 

And we meet Robert Palestina, Executive Director of The Cookbook Project. This New Orleans-based nonprofit works to combat chronic disease by promoting food justice and preserving local foodways. 

 

 

In Memorium 2018: Culinary Legends Lost

In Memorium 2018: Culinary Legends Lost

On this week’s show, we look back on the lives of some extraordinary people we lost in 2018. We begin by revisiting our 2011 conversation with the late, great Anthony Bourdain. We had the opportunity to speak with Anthony after he was hired as a scriptwriter for the HBO series, Treme. Seven years later, we were absolutely devastated when we heard of Anthony’s suicide and remembered that long ago conversation. 

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Any Way You Slice It

Any Way You Slice It

On this week's show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie’s son, Richard Brennan III, who served as Dario’s apprentice in Italy.

 

Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy's Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship.

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Serving Up Great Restaurants With A Slice Of History

Serving Up Great Restaurants With A Slice Of History

When it comes to historic restaurants, there’s no place like home – if you’re lucky enough to call New Orleans home! On this week's show, we time travel through the storied past of iconic French Quarter landmark, the Napoleon House. Chef Chris Montero gives us a tour of the historic property, from the bar to the cupola and all points in between. As it turns out, in addition to being an accomplished chef, Chris is also a passionate preservationist and historian. He shares two centuries worth of Girod and Impastato family lore and talks about the future of the establishment.

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Eat It To Eradicate It

Eat It To Eradicate It

On this week's show, we explore the intersections between hunting, gathering, fishing, and our changing environment. We begin at the Best of Bycatch dinner at the Southern Food & Beverage Museum, where a highly invasive fish is on the menu: the Asian Carp.

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Hold The Liquor

Hold The Liquor

A growing trend in the craft cocktail movement has bartenders mixing drinks with little to no alcohol, shifting their focus to flavor. On this week's show, we'll explore the new wave of non-alcoholic craft drinks, starting with cocktail vanguards Don Lee and Bobby Murphy, who experiment with non-alcoholic ingredients at the New York City establishment Existing Conditions.

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Not Your Typical Cup of Joe

Not Your Typical Cup of Joe

There’s nothing like a cup of good, hot coffee. On this week's show, we look at the art of the coffee bean in our state and beyond. 

We begin with a local favorite—PJ’s Coffee—which Phyllis Jordan founded 40 years ago. Phyllis reflects on the early years, when she became the first commercial iced coffee purveyor in New Orleans.

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Confection Affection

Confection Affection

On this week’s show, we indulge our sweet tooth with the help of some influential dessert makers. 

 

We visit the Swiss Confectionery, a family-run bakeshop that’s been in business in New Orleans for almost a century. Their custom-made delicacies are fixtures at New Orleans weddings, birthdays, and other celebrations.

 

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Angling for the Elusive Salmon

Angling for the Elusive Salmon

Ora King is a sustainably raised salmon from New Zealand with a delicious history. On this week’s show, we travel to three cities to meet three chefs—all finalists in an international competition to create the most inventive Ora King salmon dish. 

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Creole Italian Manale's Style

Creole Italian Manale's Style

On this week's show, we'll explore the immense influence that Italian foodways had on the development of New Orleans cuisine. We'll time travel through the years of the family-operated Uptown gem, Pascal's Manale. This history, which is now immortalized in Poppy's new book, The Pascal's Manale Cookbook, focuses on two Sicilian immigrant families, the Manales and the Radostas, forebearers of today's Defelice clan, who continue the Manale tradition today. Three generations of family share their stories with us.

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Listening To The Flip Side Of History

Listening To The Flip Side Of History

To tell a truly engaging story, you have to dig deep beneath the surface. When it comes to radio storytelling, Davia Nelson and Nikki Silva, also known as the Kitchen Sisters, are masters. Through projects like Lost and Found Sound and Hidden World of Girls, the independent producers tell stories for NPR and online "from the flip side of history."

On this week's show, we take a journey in sound with these two radio luminaries, discuss their amazing trajectory on NPR, and learn how they came to uncover Hidden Kitchens, their duPont-Columbia and James Beard Award-winning radio series.

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Giving "The Help" A Hand: Applauding Lives Spent In Service

Giving "The Help" A Hand:  Applauding Lives Spent In Service

On this week’s show, we’re sharing untold stories of lives spent in service. 

 

We begin with a tour of the Kemper-Williams Residence at the Historic New Orleans Collection with decorative arts curator Lydia Blackmore, who conducted exhaustive research on the individuals who worked for the Williams family.

 

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Ten Restaurants, Four Seasons

Ten Restaurants, Four Seasons

On this week’s show, we take an in-depth look the evolution of restaurant dining in the America and speak with the co-owner of one the nation's top restaurants.

We begin by exploring two centuries of historical and cultural changes with acclaimed Yale historian Paul Freedman. His book Ten Restaurants That Changed America weaves together culinary and social history, from the innovators of roadside dining to the vanguards of haute cuisine.

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Following Fish Tales From Antartica To Barataria Bay

Following Fish Tales From Antartica To Barataria Bay

On this week’s show, we’re celebrating all things pescatarian across Louisiana. To begin, we travel from Port Sulphur to Barataria Bay for a taste of authentic Louisiana seafood with the Landry family of Don’s Seafood. The Landrys host us at their fishing camp and share stories that have been passed down through the generations.

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Culinary Empire Builders

Culinary Empire Builders

On this week’s show, we follow three chefs on their journeys from cooks to culinary entrepreneurs. 

 

We begin with New Orleans chef Alon Shaya, who recently launched a new company, Pomegranate Hospitality. Alon describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the evolving theory of Diasporic foodways that underlies his two new modern Israeli restaurants, Saba and Safta.

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Suicide And Rebirth At Tales Of The Cocktail

Suicide And Rebirth At Tales Of The Cocktail

The suicide of Anthony Bourdain in June sent shock waves through the world, but especially the industry he loved. Since then, the conversation about mental health in the hospitality community has come into sharp focus. On this week's show, we speak with individuals close to the issue who gathered in New Orleans in July as part of Tales of the Cocktail's new Beyond The Bar initiative. Intended to help the hospitality industry take care of its own, Beyond the Bar offered compelling seminars on wellness and recovery.

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