Michael Gottlieb, of Tchefuncte’s and The Anchor in Madisonville began his culinary journey the day he was born.
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Food is an inspirational muse for artists of all disciplines. On this week's show, we explore the many intersections of food and art from the visual to the written word. We begin with muralist Zac Maras who recently turned the exterior of Toups Meatery on North Carrollton in New Orleans into a riotous celebration of Louisiana foods. The story behind the mural is the subject of a new documentary by filmmakers Jonathan Evans and Marian Gay. Video of the mural being made can be seen on the Louisiana Eats YouTube channel here: Mural.
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When there’s a hint of fall in the air, it’s time to head to Middendorf’s to celebrate an Oktoberfest only Horst Pfeifer could possibly throw, complete with authentic German music, food and fun. Since opening a second Middendorf’s in Slidell, the Oktoberfest celebration has expanded to include both locations. This year’s Oktoberfest takes place from October 7th to November 13th. The celebration happens in the Manchac swamp at the original Middendorfs on Wednesdays and Thursdays, then the party moves to the new Middendorf’s in Slidell on Fridays.
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On this week’s episode, we take a deep dive into the cuisine and culture of Asia, with an emphasis on China. We begin with Karen Christensen, founder of Berkshire Publishing who has pursued her interest in Asia through the amazing books she’s compiled. Karen shares her thoughts and experiences on all things culinary from East Asia to Afghanistan.
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Over the past 30 years, Chef Kim Kringlie’s restaurant, the Dakota, has become a mainstay of Northshore fine dining. Along the way, he’s been recognized as culinary artist of the year by the St. Tammany Arts Commission and named one of New Orleans’ top 25 chefs by the American Culinary Federation. You may be surprised to learn that Chef Kim hails from Grand Forks, North Dakota where, as a 15-year-old, he discovered his love for the business at a steakhouse there, called The Bronze Boot.
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Just south of highway 190 in Mandeville and only about 45 minutes from downtown New Orleans on Girod St lies Duman Artisan Kitchen a husband and wife collaboration that is producing some extraordinary fare in a beautiful setting. Influenced by Turkish, Italian, Israeli and American cooking Ozgur and Bulent Duman have cultivated an eclectic menu the likes of which have not been seen on the northshore before. The Louisiana Eats team recently took a ride across the causeway to St. Tammany Parish to talk with Ozgur about how they came to Mandeville and why they started making pizza.
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Chickens and their eggs play essential roles in our global cuisine. A part of human life since before recorded history, the chicken has also left its mark on our civilization as a cultural icon. On this week’s show, we explore the world of our fine, feathered, fowl-est friends—and learn why their eggs are everything they're cracked up to be.
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On this week's show, we learn how the restaurant sector is coping with COVID-19 around the state and beyond. We begin with the story of business partners Emery Whalen and Chef Brian Landry. After the coronavirus shuttered their company, QED Hospitality, the duo were able to change gears to keep employees on the payroll and meet a growing need in healthcare.
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On this week’s episode, we take a deep dive into the cuisine and culture of Asia, with an emphasis on China. We begin with Karen Christensen, founder of Berkshire Publishing who has pursued her interest in Asia through the amazing books she’s compiled. Karen shares her thoughts and experiences on all things culinary from East Asia to Afghanistan.
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Chickens and their eggs play essential roles in our global cuisine. A part of human life since before recorded history, the chicken has also left its mark on our civilization as a cultural icon. On this week’s show, we explore the world of our fine, feathered, fowl-est friends—and learn why their eggs are everything they're cracked up to be.
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Since 2015, Louisiana Eats has called the Southern Food and Beverage Museum home. Now in its eleventh year, SoFAB showcases culinary highlights of 15 Southern states and Washington D.C. It's more than just a museum, though. It’s also an active part of New Orleans' food and beverage world, with a state-of-the-art kitchen where cooking classes are regularly held and budding entrepreneurs try their hand at launching new food businesses.
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Valentine’s Day is right around the corner, and we’re in the mood for love on this week’s episode! In this hour, we meet two culinary couples who are making a mark on the New Orleans restaurant scene.
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Chef Isaac Toups has long been a favorite guest on Louisiana Eats! In past episodes we’ve talked hunting rabbits and even had a front row seat on Isaac’s rendition of the Cajun Night Before Christmas!
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It’s that haunting time of year again, when pumpkins glow and black cats screech, and you can be guaranteed we’re ghost hunting on this week’s show!
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On this week's show, we'll explore the immense influence that Italian foodways had on the development of New Orleans cuisine. We'll time travel through the years of the family-operated Uptown gem, Pascal's Manale. This history, which is now immortalized in Poppy's new book, The Pascal's Manale Cookbook, focuses on two Sicilian immigrant families, the Manales and the Radostas, forebearers of today's Defelice clan, who continue the Manale tradition today. Three generations of family share their stories with us.
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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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To tell a truly engaging story, you have to dig deep beneath the surface. When it comes to radio storytelling, Davia Nelson and Nikki Silva, also known as the Kitchen Sisters, are masters. Through projects like Lost and Found Sound and Hidden World of Girls, the independent producers tell stories for NPR and online "from the flip side of history."
On this week's show, we take a journey in sound with these two radio luminaries, discuss their amazing trajectory on NPR, and learn how they came to uncover Hidden Kitchens, their duPont-Columbia and James Beard Award-winning radio series.
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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.
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In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, “Food For Change,” Slow Food USA gathered together many of the world’s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver’s Larimer Square was the hotspot for tasting and talking – from the Taste Marketplace to panel discussions and cooking demonstrations, we’re taking you there!
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