Quick Bites: The Ora King Race To New Zealand Finalist Jonathan Granada

Quick Bites:  The Ora King Race To New Zealand  Finalist Jonathan Granada

Ora King is a sustainably raised salmon from New Zealand, whose story is almost as delicious as the fish itself. Back in early 1900, two avid fishermen somehow managed to bring live King salmon home to New Zealand from a fishing trip to California. The salmon thrived there and the rest is Ora King history.

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Quick Bites: The Ora King Race To New Zealand Finalist Yael Peet

Quick Bites:  The Ora King Race To New Zealand  Finalist Yael Peet

Ora King is a sustainably raised salmon from New Zealand, whose story is almost as delicious as the fish itself. Back in early 1900, two avid fishermen somehow managed to bring live King salmon home to New Zealand from a fishing trip to California.

The salmon thrived there and the rest is Ora King history.

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Quick Bites: Italian Creole

Quick Bites:  Italian Creole

On this week’s episode, we sit down with Loyola University history professor Justin Nystrom to explore the influence that Sicilian Americans have had on New Orleans foodways. Surprisingly, that influence didn’tbegin with the heavy influx of Sicilians who populated the city in great numbers during the late 1880’s. Those rural Sicilians made their mark on the French Market and created the sandwich we know as the muffalatta.   Actually, the first wave of Italian immigrants were urban dwellers who arrived on our shores in the 1830’s and became wealthy importers and restaurateurs.  Who knew that Commander’s Palace was actually founded by the son of an immigrant from Ustica whose father had Americanized his surname from Camarda to Commander? Or that those same Ustican immigrants were important members of the Southern Yacht Club – taking their leisure racing sloops on Lake Pontchartrain?  Not exactly the image you might have in your mind of our Sicilian immigrants.

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Quick Bites: At the Fish Camp with the Landrys of Don’s Seafood

Quick Bites: At the Fish Camp with the Landrys of Don’s Seafood

When it comes to family, the Landrys of Don’s Seafood are as authentically Louisiana as it gets.  In this Louisiana Eats Quick Bite we travel down to Port Sulphur to fish and cook with Donny, Mike and Tracy Landry of Don's Seafood and honorary Landry family member, Eric Mulina who runs the day to day operations and started at Don's Seafood as a server at just 24 years old. Not only do we get a fish fry lesson, but they also share the secrets about catfish, crawfish and chicken in a bag.

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Quick Bites: The Science of Water with Eliot Sherman

Quick Bites:  The Science of Water with Eliot Sherman

On this week’s episode, we’re diving into the tempestuous depths of global water issues. Here in Louisiana, we know quite well that living with water can be a constant struggle. Elsewhere, Americans are dealing with the opposite problem, experiencing annual droughts and wildfires that cause other serious hardships. With a look towards the future, today we’re going to turn to an expert on the subject

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Quick Bites: "Hi, Anxiety!" Kat Kinsman Explores Chefs With Issues

Quick Bites:  "Hi,  Anxiety!"  Kat Kinsman Explores Chefs With Issues

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.

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Quick Bites: To Beef Or Not To Beef

Quick Bites:  To Beef Or Not To Beef

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 butchery

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Quick Bites: Art & Whiskey a Conversation with Noah Rothbaum

Quick Bites:  Art & Whiskey a Conversation with Noah Rothbaum

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.

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Quick Bites: George Graham

Quick Bites:  George Graham

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.

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Quick Bites: Alfred Singleton, A Singular Chef

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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.

Quick Bites: De-cyphering Buttermilk Graffiti

Quick Bites:  De-cyphering Buttermilk Graffiti

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. 

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Quick Bites: Making Dim Sum With Maypop's Michael Gulotta

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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!

Quick Bites: An Odyssey of Food With Alon Shaya

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!

 

 

 

 

 Chef Alon Shaya

Chef Alon Shaya

Quick Bites: Abita Beer Salutes New Orleans' Tricentennial

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!

 

 CREOLE CARBONNADES

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.

 Host Poppy Tooker with David Blossman

Host Poppy Tooker with David Blossman

Quick Bites: Boiling Crawfish with Dr. Boil

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.

Quick Bites: Liz Williams’ New Orleans: A Food Biography One Book, One New Orleans’ 2018 Winner

Liz Williams

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.