Louisiana Fish Fry
Blue Plate Mayo
Rouses Markets
L.H. Hayward & Company
Popeyes Louisiana Kitchen
It's Carnival time in Louisiana and we're ready for the party! On this week's show, we bring you an only-in-New-Orleans story that involves family, loyalty, and king cakes. We discuss a locally-made king cake that's a delicious collision of two cultures. And we learn about the evolution of the Rex Organization as it moves its official reviewing stands to Napoleon Avenue.
Read MoreSince the coronavirus shutdown, Louisiana Eats has been presenting voices from the hospitality community. This week, we hear from New Orleans restaurant owners and chefs who were interviewed as part of a documentary by filmmakers Jonathan Evans and Marian Gay.
Read MoreOn this week’s show, we learn the ins and outs of building a culinary empire from restaurant vanguards in Louisiana and beyond.
Read MoreOn 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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