There's a mouthful of memories in every family – especially if your family is in the food biz! On this week's show, we hear from New Orleanians whose parents and grandparents gave them a passion for food and a love for their community.
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Businesses open. Businesses close. But some businesses manage to recover from calamities of biblical proportions. On this week's show, we learn what it takes to rebuild a beloved brand after a long hiatus. We speak with Drew Ramsey, whose family has run Hubig's, makers of New Orleans' favorite hand pies for three generations. Then, we hear from both Vance and Julia Vaucresson about the revival of their third-generation sausage company.
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In today’s society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs.
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Every Saturday morning, the Covington Farmers Market delivers a delicious dose of family fun in the heart of the city’s downtown. Founded in the mid-1990s, long before the farm-to-table craze began, the market was hardly an overnight success. On this podcast, we speak with three individuals who were instrumental in getting the Covington Farmers Market off the ground and shaping it into what it is today.
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New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award in January at a gala celebration at The Four Seasons Hotel.
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Commander's Palace has been a New Orleans culinary landmark since it first opened in the city's Garden District in 1893. Once Ella Brennan and her family took It over in the 1970s, it became an international sensation, elevating Louisiana cuisine and launching the careers of chefs Paul Prudhomme and Emeril Lagasse. On this week's show, we celebrate 130 years of Commander's Palace by dipping into our archives to bring you Commander's stories past and present.
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Many chefs spend their entire careers content to run a single restaurant. But others have a different vision – one that encompasses multiple locations or even various kinds of eateries. This week, we take a look at three such New Orleans restaurateurs and find out how they've gone about building their culinary empires.
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Barely thirty minutes northeast of New Orleans, you'll find a thriving, world class culinary scene in Slidell, Louisiana. For over 20 years now, Duffy Ramirez has paved the fine dining path at Palmettos on the Bayou. Beginning with a century-old homestead, Duffy expanded and grew his restaurant from the original 40 seats to today's capacity for up to 400 without ever losing the intimate feel of Palmettos' original cottage. When executive chef Ross Dover took the reins in Palmettos' kitchen, the operation took a serious step up. We sat down in the restaurant's dining room for two conversations: first with Chef Ross and then with Duffy to learn more about the special spot along the bayou.
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Fine china and crystal, earthenware and artisan glassware – it doesn’t matter what you have – it can all be transformed into a personal expression of your welcoming hospitality. On this week's show, we speak with some of the nation's finest tableware experts for an education and some inspiration.
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Alcohol in almost any form is one of the oldest medicines known to man. On this week's show, we explore the world of high proof healing. We start with Camper English, author of Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails. Camper covers everything from mystic botanicals and their monastic apothecary origins to the unusual relationship between syphilis and root beer.
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Every year, thousands of tourists touch down at New Orleans' Louis Armstrong airport expecting to partake in an unforgettable culinary experience. With no shortage of places to drink and dine, the first question visitors often ask is: "Where do locals go?" On this week's show, we explore neighborhood spots that have a strong local following in the Crescent City.
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The restaurant landscape in America is rapidly changing. The pandemic gave a lot of people time to rethink, retool, and redo the way the industry works. On this week's show, we speak with young chefs and restaurateurs who are changing the rules and reshaping culinary culture.
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Peanut butter and jelly. Onions, bell peppers, and celery. The food world is filled with dynamic duos and terrific trios. On this week's show, we meet spouses, siblings, and close friends whose bonds have been deeped by their love of food, drink, and music.
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New Orleans is a melting pot of cultures, music, and – of course – food. On this week's show, we explore some international flavors found in our own backyard.
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On this week's show, we look at agriculture and innovation in our state and beyond. We begin with New Orleans' native son Richard McCarthy, founder of the Crescent City Farmers Market and former executive director of Slow Food USA. The activist recently published a book entitled, Kuni: A Japanese Vision and Practice for Urban-Rural Reconnection. Richard shares the revolutionary ideas and practices his co-author Tsuyoshi Sekihara is using to save rural areas that were abandoned in postwar Japan.
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New Orleanians have always loved to cook and to share what they've made with others. So it makes sense that as soon as there was television, there was a Crescent City chef on the screen spreading the good news of New Orleans food. The first was an African American cooking star named Lena Richard, who made her TV debut on WDSU-TV in 1949. Fast forward to today, and it’s tough to tune in to any cooking show and not see a familiar face. This week, three local chefs walk us through the fun and the frenzy of their television encounters.
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From beignets to poor boys, gumbo to jambalaya, and crawfish to boudin, Louisiana’s cuisine is as eclectic as it is delectable. On this week’s show, we explore our state’s rich food culture, based on centuries of Creole and Cajun traditions.
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In her book, To Boldly Grow, author Tamar Haspel uses the term "first-hand food" to describe anything you get with your own two hands – meals we grow, fish, hunt, or even forage. According to the Washington Post food columnist, growing and sourcing your own food just makes it taste better. On this week's show, we get our hands dirty and meet some people who have a passion for the great outdoors.
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On Columbia Street in the heart of downtown Covington, you'll find Cured. On Columbia – a culinary venture that doesn’t fall neatly into a traditional category. It's part coffee house and part pub, with a changing menu that includes everything from sandwiches and soups to cheese and charcuterie boards. It's perhaps better defined by its vibe. Cured. On Columbia is a sunny, lively space that embraces guests as they are and gives them a place to kick up their heels and hang out – anytime from morning coffee to cocktails after work.
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Since 2021, June 19th – or Juneteenth as it's popularly known – has been a federal holiday commemorating the end of enslavement in the United States. On this week's show, we celebrate the day with a trio of African American chefs who discuss the inspiration they draw from their spiritual ancestors.
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