There are few businesses harder to succeed in than the restaurant business. On this week's show, we hear some of America's greatest success stories from the hospitality world.
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Since 1986, Cakebread Cellars in Napa Valley has gathered together a small group of chefs, journalists and food enthusiasts for an intensive four-day seminar at the American Harvest Workshop. Recently, the Louisiana Eats! team was invited to participate, so we've brought back some of our favorite stories from the West Coast.
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Recently, Louisiana Eats! host Poppy Tooker packed up her recording equipment, bid a cheery adieu to her company of sound engineers and went rogue to make Louisiana Eats! radio in France. On this week's episode, we share Poppy's incredible experience abroad.
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The food scene of New Orleans has grown tremendously since Hurricane Katrina. On this week's Louisiana Eats!, we complete our two-part series on the storm by taking a look at the changing face of the city's food scene over the past 10 years.
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As the 10th anniversary of the storm approaches, the echoes of Hurricane Katrina and resulting levee failures continue to affect individuals and businesses within the food industry. On this week's Louisiana Eats!, we begin our two-part series on the storm with stories about the aftermath of Katrina on local bars, restaurants and facilities; and learn how the community has come back in a big way.
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On this week's Louisiana Eats!, we set out to discover hot spots both literally and figuratively in our backyard.
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On this week's episode of Louisiana Eats!, we visit two Gulf Coast farms where, through collaboration and innovation, farmers are creating better products that will help preserve the environment and give back to the community.
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For some, Louisiana summers mean oppressive heat and thick humidity. For others, it means backyard barbecues and ice cold cocktails! On this week's Louisiana Eats!, we bask in the sunshine as we look at locally produced rum, outdoor grilling, and the recent resurgence of interest Tiki cocktails.
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Pop-up restaurants have been becoming increasingly popular all over Louisiana. These nomadic entrepreneurs move into bars and restaurants, often serving delicious, unconventional food for armies of devoted diners. To find out more about these indie bands of the restaurant world, we go to the source, speaking with some of the newest and most exciting pop-ups in New Orleans at the 2015 Propeller Pop event.
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This week on Louisiana Eats!, we go behind the scenes at the biggest annual cocktail gathering in the world, Tales of the Cocktail.
We begin with Mr. Cocktail himself, Paul Tuennerman, husband of the visionary leader and founder of Tales, Ann Tuennerman. Mr. Cocktail spills the beans on what life is like as the husband of the powerhouse who is Mrs. Cocktail.
Then, legendary Las Vegas barte
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Sooner or later, we all have to grow up, but exactly what that process entails can vary dramatically. On this week's Louisiana Eats!, we investigate what it means to be an adult and the journey of self-discovery.
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On this week's Louisiana Eats!, we're celebrating our one-year anniversary on the airwaves of Red River Radio by highlighting the burgeoning food scene of northern Louisiana. We tour Mahaffey Farms with innovative farmer Evan McCommon and even get to meet his heritage breed pigs and chickens.
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Just in time for Father’s Day, Mayor Mitch Landrieu talks about his special relationship with his dad, former mayor Moon Landrieu, and how he benefits from Moon’s 40-year perspective on what it takes to be mayor of New Orleans.
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Ella Brennan, the octogenarian doyenne of New Orleans dining, is the matriarch of the Brennan dynasty. Here, Ella remembers the family's history, beginning with her brother, Owen, founder of the original Brennan’s restaurant.
Ella goes on to discuss her life in restaurants, hobnobbing with celebrities like Lucius Beebe, and helping launch the careers of superstar chefs in the Commander’s Palace kitchen, including Paul Prudhomme and Emeril Lagasse.
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Have you ever noticed how many family business center around food? That’s especially true of the restaurant business! On this week’s Louisiana Eats!, we hear from several multigenerational restaurateurs of note.
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On this week’s Louisiana Eats!, we visit the Greek Isles without ever leaving the bayou. Holy Trinity Cathedral on Bayou St. John in New Orleans is home to the oldest Greek Orthodox community in North America. For over 150 years, this tight-knit community has combined food and faith in the traditional way of their ancient ancestors. For 42 years, Trinity members have welcomed thousands of visitors to their annual Greek Festival. Months before the celebration begins, volunteers meet weekly, preparing huge amounts of sweet and savory dishes served during the festival. We visited the kitchens during one of their prep days and learned all about the people, their recipes and their delicious way of life.
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Author Andrew Lawler sits down with us on this week’s Louisiana Eats! to discuss Why Did The Chicken Cross The World, which is also the title of his new book. You’ll be amazed by the many ways that simple bird has impacted humanity over the ages. Even Queen Victoria gets into the act, with her fascination for fancy hybrid chickens helping to bring about the “chicken bubble.” Would you pay thousands of dollars for a clucker? Nineteenth century Europeans did!
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This episode of Louisiana Eats! examines African-American culinary life and culture in slavery times and today. Historic New Orleans Collection curator Erin Greenwald gives us a private tour of Purchased Lives: New Orleans and the Domestic Slave Trade, 1808–1865, an exhibit that examines the domestic slave trade in America. Solomon Northup, the free man of color who wrote the memoir "Twelve Years A Slave," comes to life with some amazing documents that shed light on his true story.
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On this week's Louisiana Eats!, we take a virtual trip to Paris. Our first stop is a rendezvous with New Orleans Mayor Mitch Landrieu at the St. Roch Market – a place where charcuterie, crepes and cheeses are served – much like in a Parisian marché.
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