Evan McCommon has been converting his family's timber ranch into a biodiverse farm. The changes have been slow, but his resolve steady as the 1,100 acres change from a dense forest to an open savannah.
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The interior of Aaron Sanchez and John Besh’s new restaurant is split into two designs: one that looks like the iconic architecture of New Orleans, and the other is an homage to Sanchez’s vibrant tattooed body. Even though both of these chefs have found success independently, their new collaboration at Johnny Sanchez is having each chef second guess what they took for granted.
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In addition to countless children trick-or-treating, revelers of all ages will be hosting and attending parties this week to celebrate Halloween, a holiday that gives everyone an opportunity to get creative with costumes and cuisine.
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On this week’s Louisiana Eats! we speak to Manbo Sallie Ann Glassman about the role food plays in ceremonial vodou, chat with Mary Ann Winkowski about her ability to speak with the departed, and learn about rituals, mojo bags, and herbal remedies from Miriam Chamani.
Plus, Scott Gold throws a Halloween party and Chris Jay visits the Grill of the Dead in Shreveport.
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Michael Weiss has been teaching people about wine long before he started teaching wine studies at the Culinary Institute of America. He can tell you anything you want to know about chardonnay, pinot, or rose and can even help you pair foods with your favorite bottle of merlot.
Luckily, you don’t have to sit through his five-hour course to learn how to appreciate wine. Get out your notepads for Michael’s master class.
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Even though they weren't the most ideal crew for picking grapes, the members of the American Harvest Workshop rose to the challenge of hand-harvesting chardonnay on a cloudy California morning
For more stories from the American Harvest Workshop, listen to this week's Louisiana Eats! or visit Cakebread Cellars' website.
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For 28 years, 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. The Louisiana Eats! team was invited to participate at this year’s program, so we’ve brought back some of our favorite stories from the West Coast.
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Allen Katz believes that a shot of history in every glass makes for a better cocktail. Allen is co-founder of the New York Distilling Company located in Brooklyn, where he crafts Perry Tot's Navy Strength Gin and Dorothy Parker American Gin.
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It probably won’t surprise you that people who distill, prepare and sell alcohol are generally cheery. But what is it about their job that puts them in such a good mood? Some get to meet new faces every day, while others study the history of their profession, while even fewer teach the trade to apprentices. Whatever the case, they’re all willing to share their knowledge with others and pursue a comprehensive understanding of their profession.
Marvin Allen has tended bar at The Carousel Bar for twelve years and in that time he’s watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter.
We’ll also speak with three men about their commitment to distilling quality spirits like boutique hibiscus liquor, extra strength gin, and even a multi-million dollar Bourbon operation. We hope these spirited conversations will leave you informed and thirsty.
Master Distiller Jimmy Russell has been making Wild Turkey Bourbon in Lawrenceburg, Kentucky for 60 years, beginning his unprecedented career in distilling in 1954 at 19 years old. In 2014, he set the record for longest tenured Master Distiller in the industry.
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If you sit down with Joey Fonseca to discuss alligator hunting, he'll let you know that governmental regulations make his blood boil. But you'll also quickly learn that his excitement for alligator hunting is contagious. Joey is one of this week's guests whose work preserves culinary traditions.
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t one point during his cooking career, Donald Link's co-workers nicknamed him "Hot Shot." Was it deserved? That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award-winning restaurants in New Orleans.
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When Bill Cosby announced his return to television this past week, we were delighted to share our exclusive interview with this comedy legend. Bill talks about his fondness for gumbo, some backstage shenanigans from a local crew, and reflections from the Civil Rights era.
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With so much dissenting information over dietary choices, it's tough to know which regime is right for you. We're not choosing sides, but in the next hour on Louisiana Eats! we'll speak with experts who know where they firmly stand.
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There's no shortage of bars in New Orleans, but if you're looking to get a specialty craft beer the The Avenue Pub should be among the first places you go.
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When it's unbearably hot in Louisiana, there's not much you can do to beat the heat. Take a tip from the guests on this week's Louisiana Eats!: cool down with a brew or leave town for a couple of weeks.
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Michel Nischan, Toby Rodriguez and Brian Kyzar are all men with grand ambitions. Even though they work in different parts of the country, they each plan to bring about changes within their niche of the food industry.
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The LSU AgCenter fosters agricultural, engineering and scientific programs across the state. On this week's Louisiana Eats!, we go across the state to hear how Ag agent Grace Peterson is connecting Shreveport residents with regional food.
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Despite Louisiana’s scorching temperatures in July, thousands of visitors beat a path to New Orleans in search of a cold cocktail at the annual Tales of the Cocktail event. On this week’s show we’ll hear from the founder of the conference, get a dose of history from the King of Cocktails, and hear how a smear campaign kept absinthe out of our liquor cabinets for 100 years. Break out the ice, the bar’s open on this week’s Louisiana Eats!
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