Kat Kinsman believes that "An Awkward Conversation Won't Kill You". In fact, often, it may actually save your life. Since the suicide of Kat's friend and associate, Anthony bourdain, the conversation about ental health and substance abuse in the hospitality industry has come into sharp focus. After all it's the hospitality industry that takes care of everyone else - while no one is taking care of them.Read More
Louisiana Eats! is a radio show for people who cook and people who love to eat well — all with a Louisiana point of view and Poppy's distinctive Louisiana voice. In each program listeners join Poppy as she meets people who produce, cook, and eat the foods we enjoy and treasure — exploring kitchens and stores, farms and waterways where favorite foods are produced and prepared. And because Louisianans love all kinds of food, Poppy won't limit herself to shrimp creole and hot sauce!
For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
s a young culinary student, Jackie Blanchard strolled the winding streets of Lag-Yol, the tiny French town famous for cutlery. She passed store after store, all proudly proclaiming themselves as “Coutelier” which translates, “Knife Shop.”Read More
In May 2018, Dickie Brennan hosted Italian butcher, Dario Cecchini at his New Orleans steakhouse and Tableau on Jackson Square for a meaty and amazing demonstration of deliciousness. Dario’s visit was prompted by the hospitality he’d extended to Dickie’s son, Richard III, during his apprenticeship in Panzano, a little village in Italy’s Chianti region. After completing the course work at the Culinary Institute of America, Richard Brennan knew he wanted to pursue the art of butcheryRead More
For spirits expert and author Noah Rothbaum, each whiskey bottle tells a story, and he's proven that idea by writing extensively on the subject. Noah is the Drink + Food Senior Editor for The Daily Beast and the associate editor of the forthcoming book, The Oxford Companion to Spirits and Cocktails.Read More
With Tales of the Cocktail 2018 right around the corner, on today’s podcast,
we'll meet one of the most inspirational cocktailians I've ever encountered
at Tales -- that's Kate Gerwin. Kate was the first American and first female
Bols Around The World bartending champion.Read More
From the cities to the swamps, Louisiana’s Cajun Country is known for its food, culture, and joie de vivre. Author and blogger George Graham calls Acadiana home, and has made it his mission to preserve and promote Cajun and Creole culture through stories and recipes. He blogs about his food adventures weekly on AcadianaTable.com and is author of the book Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana.Read More
Café Sbisa Executive Chef and Co-Owner, Alfred Singleton has always had a passion for food and entrepreneurship. Born and raised in the lower Ninth Ward of New Orleans, Alfred spent nights and weekends at his family's popular sandwich shop, peeling shrimp and paying attention to the details of running a business. His career took a trajectory when he took a job as a dishwasher at Bacco. From there, he worked his way up the ranks at some of the Crescent City’s best restaurants before reviving the historic French Quarter restaurant Café Sbisa with his partner Craig Napoli in October 2017.
In this episode of Quick Bites, Alfred joins Poppy in the Louisiana Eats studio to talk about his remarkable career: his mentors, his management style, and how his faith and family propel him forward.
If you are a devoted foodie – it’s a good guess you already know who Edward Lee is. Especially if you caught his Emmy nominated season of Mind of a Chef. Born in Korea, Edward grew up in
Brooklyn, but a single trip to the Kentucky Derby transformed him into a new style Southerner, one whose world includes kimchi with a side of fried boloney.Read More
Michael Gulotta began a Southeast Asian food revolution when he opened MoPho in New Orleans’ Mid City in 2014. His use of classic Louisiana ingredients like cochon de lait and hogs head cheese in what otherwise might be an authentic Vietnamese bowl of pho or bahn mi sandwich has caught the fancy of the entire nation. By 2016, Food and Wine Magazine pegged him as one of America’s Best Chefs. In 2017, Michael opened a second restaurant in New Orleans’ Market District, Maypop. Here, he’s continuing to bend the lines on what Southeast Asian cooking means in South Louisiana. On weekends at Maypop, Michael is serving dim sum brunch – his way. He invited the Louisiana Eats crew into the Maypop kitchen to learn how to make soup dumplings, one of the most difficult dim sum dishes to execute. Michael’s secret? House made hogshead cheese! When it comes to Chinese cuisine, I love chili wonton! Hsiao-Ching Chou, Seattle based cooking teacher, shares her secrets on how to make them and other delicious dumplings in her new book, Chinese Soul Food. Hsiao-Ching joins us on a future episode of Louisiana Eats, but in the meantime, learn how to make her chili wonton here.
They’re delicious, but those hogshead soup dumplings at Maypop, are some real – Louisiana Eats!
In his new cookbook memoir, Shaya: An Odyssey of Food, My Journey Back to Israel, New Orleans chef Alon Shaya frankly and unabashedly tells his life’s story. From a lonely childhood to the mean streets of Philadelphia where he was a feared, teenaged drug dealer, to the salvation and purpose he found in cooking, Alon tells all. At the close of the book, Alon and his father are seen sharing a meal at his James Beard award winning restaurant, Shaya. That was Alon’s life in the spring of 2017. In this episode of Quick Bites, Poppy and Alon talk about the book and explore his journey since being fired from his namesake restaurant last fall, by former mentor and partner, John Besh. One thing is certain, Alon has been busy! We’ll learn about his new company, Pomegranate Hospitality and the inspiration behind his two new modern Israeli restaurants, Saba and Safta.
Join Louisiana Eats as we say “Mazel Tov” to our friend, Alon Shaya!
Abita Beer President David Blossman has always been a man ahead of his time. Long before it was legal for him to drink, David was experimenting with home brewing, making small batches of beer as a hobby. At 17 years old, he invested his teenage savings into what would become the Abita Brewing Company. Over 30 years later, he's the top dog!
On this Louisiana Eats Quick Bite, we speak with David about Abita's pioneering role in the craft beer movement, their relationship with the community, and a special tricentennial tribute to New Orleans, Maison Blanc.
Abita’s 2018 limited edition release was crafted to celebrate New Orleans 300th birthday. “Maison Blanc has the mild, dry flavor you seek in your favorite house white wine, with the delicious crisp characteristics of Savignon blanc grapes. Maison Blanc combines the best of both worlds to be enjoyed by beer and wine lovers alike.
Have you ever cooked with beer? In 2008, Marcelle Bienvenu wrote the Abita Beer Louisiana True Cookbook and Poppy was among the contributors. Her Creole Carbonnades, transforms a Belgian classic into a Louisiana original. The book is available on the Abita Beer site, but here’s Poppy’s recipe!
Serves 6 - 8
2 lbs beef stew meat
½ cup flour
½ cup oil
2 thinly sliced onions
2 tablespoons demi glace (or the commercial products Marmite or Bovril)
2 bottles Abita Turbodog
8 - 10 rounds of stale french bread
½ cup Creole mustard
Salt and pepper to taste
4 Idaho potatoes, cut into ½ inch cubes and parboiled until tender
Heat oil in a Dutch oven. Season the flour with salt and pepper. Dredge the stew meat in the flour and brown in the Dutch oven in single layers. Reserve the browned meat. Reduce the heat and add the sliced onions to the pan. Stirring frequently, cook the onions until translucent. Add browned beef, the beer and the demi glace or other beef extract. Bring to a simmer and cook together gently for 40 minutes, adding more beer or water if needed.
Spread the Creole mustard on the french bread slices and place on top of the stew. Cover and continue to cook until the bread breaks down to make the thick gravy. Serve with the boiled potatoes.
Annually, all of Louisiana eagerly anticipates the onset of crawfish season and no one knows more about crawfish than Zatarain’s. After all, they’re the folks who actually invented the seasoning mix we all know as Crab Boil, but is actually used for boiling all sorts of seafood along with an amazing array of other ingredients!
No one knows how to boil crawfish quite like Claude Davis, who also goes by the name Dr. Boil.
Claude is a native New Orleanian who works as a principal scientist for Zatarain’s. That means that Claude not only helps dream up new products, but also maintains the flavor profile of their classic, traditional Louisiana ingredients.
Claude cooked up quite a Louisiana Eats adventure for us when we travelled to Gretna for a sidewalk crawfish boil at the Zatarain’s facility.
One Book One New Orleans is a campaign for literacy and community. Every year a book is chosen with the idea that New Orleans residents can share the experience of reading the same book at the same time. Through partnerships with the Literary Alliance of New Orleans, Louisiana Books To Prisoners and the Center for Educational Excellence in Alternative Settings, the chosen book is provided free of charge to prison inmates and used in adult education programs throughout the greater New Orleans area. At the same time, the New Orleans Public Library, WRBH Reading Radio and the Pirates Alley Faulkner Society host community programming and access to the book for those with limited income and impaired vision. In this way, everyone from an exclusive book club member to a prison inmate will share the experience of enjoying a good read.
The selection for 2018, is Liz William’s book, New Orleans: A Food Biography. From beignets to poor boys, gumbo to jambalaya, with the delicious story of historical icons like Antoine’s Restaurant thrown in for good measure, Liz Williams explores New Orleans’ incredibly rich food culture, based on Creole and Cajun traditions.
Liz Williams, a New Orleans native and founder of the Southern Food and Beverage Museum, guides readers through the history of the city as viewed through a food lover’s lens, showing how the natural environment and people shaped the cooking we all love. The narrative begins by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. Louisiana Eats celebrates One Book, One New Orleans and Liz’s amazing food biography in this long version edit of an interview, originally recorded just after the book’s publication in 2013.
If your childhood was spent anywhere from Beaumont Texas to Mobile Alabama, it’s a good guess your Easter basket was filled with Elmer Goldbricks, Heavenly Hash and Pecan Eggs. With a heritage that reaches back to 1855, Elmer Candy is not only the oldest candy maker in Louisiana, but one of the oldest in the nation. On this Louisiana Eats Quick Bite, Rob Nelson, third generation of the company’s second owners, today’s president and CEO of Elmer Chocolates, gives us a tour of the state of the art candy factory, located in Pontachtoula, La. We’ll learn how annually, the company rolls back 50 years in time to hand produce Louisiana’s beloved Easter eggs. Don’t wait for the Easter bunny!
Click here to buy candy directly from Elmer Chocolates.
When the Food Network launched in 1993, the pastime of binge-watching cooking shows didn’t exist, and chefs weren't celebrities. Today, with shows like Chopped and Iron Chef America airing on primetime, the role of the Food Network has transformed.
On this week's show, we speak with one of the network’s first stars, David Rosengarten. Since he was "discovered" by the Food Network many years ago, David has enjoyed a remarkable career enlightening America about food. Then, we speak with the latest Food Network stars, husband-and-wife and Louisiana-born Chefs Cody and Samantha Carroll. The culinary couple bring audiences to South Louisiana with their new show, Cajun Aces. And we meet 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.
In 2008, childhood buddies, Becker Hall and Rene Louape founded Hogs For the Cause during a casual backyard pig roast. Today, Hogs for the Cause has grown into New Orleans largest BBQ event, spanning two days with 85 teams from across the country competing for the big prize. But the real cause is pediatric brain cancer. Over the last decade Hogs has awarded 600 grants, partnering with Children’s Hospital of New Orleans, Oschner, Duke and many other children’s hospitals across the country to identify families in need. In this episode, we sit down with Becker to hear the story of how this worthwhile,now legendary event came to be and their plans for the future.
And then we catch up with local favorites, Silence of the Hams, a Hogs team comprised of Chris Montero of the Napoleon House, Michael Brewer of Baton Rouge’s City Pork, Tory McPhail of Commander’s Palace, Jared Ralls and newest member, Parkway Bakery’s Justin Kennedy. To increase their annual giving to the Hogs Cause, chefs Chris Montero, Tory McPhail, Michael Brewer and Jared Rails developed a Louisiana style smoked sausage, produced by Chisesi Brothers. that’s now available at Rouse’s Markets and other groceries throughout the Gulf South.
Don’t wait for the Big Hogs weekend, have a Louisiana Eats Quick Bite right now!
To give to Hogs for the Cause click here.
Another Carnival season is behind us, but the Jewish festival of Purim is right around the corner. First, we learn all about Purim with the help of Benay Bernstein. She provides an introduction to this joyful day – one unlike any other on the Jewish calendar.
To continue, author Joan Nathan shares her knowledge of global Jewish foodways. As she tells us, the Jewish diaspora even reached the Mississippi River -- to Louisiana’s early Jewish settlers. Next, we hear from Michael Twitty. He's a writer, culinary historian, and Judaic studies teacher who's dedicated to drawing connections between African and Judaic food traditions. We also get into the Purim spirit by talking to cocktail writer Noah Rothbaum of The Daily Beast. In a series he calls "Jews & Booze," Noah examines the role that Jews have played in popularizing distilled spirits. And we finish up with Joyce Goldstein, author of The New Mediterranean Jewish Table. Joyce discusses the diverse recipes of Sephardic Jews.