Chief winemaker for Golan Heights Winery since 1992, American-born Victor Schoenfeld is a legend in Israel's wine industry. He oversees winemaking for Yarden, Gilgal, Mount Hermon and Golan. Marna and Frank Brigtsen opened Brigtsen’s Restaurant in 1986 in a Victorian cottage in Uptown New Orleans. A New Orleans native and protégé of the late Chef Paul Prudhomme, Brigtsen creates dishes rooted in Creole and Acadian traditions. Many say dining at Brigtsen’s is like eating at someone’s home.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
Chef Frank Brigtsen; Chasing Flavor with Paul Prudhomme - Episode #38
Beyond Bourbon Street, an Insider's Guide to New Orleans
Chasing Flavor with Chef Frank Brigtsen In this episode, I sit down with James Beard award winner Chef Frank Brigtsen. He and his wife Marna own Brigtsen's, one of the best Creole Bistros in New Orleans. Tucked into the Riverbend neighborhood just blocks from the streetcar, Brigtsen's has been serving delicious Creole cuisine since 1986. Chef Frank and I talk about Chef Paul Prudhomme and his influence on the New Orleans culinary scene, as well as on Chef Frank himself. Join us as we discuss Cajun versus Creole, Commander's Palace, K-Pauls, Emeril Lagasse, and more. Listen to Chef Frank describe the early days of what we now call the farm to table movement. Alice Waters, Wolfgang Puck, Paul Prudhomme and others. By the end of the show, you'll be craving a bowl of Chef Frank's famous filé gumbo! Resources Be sure to visit Frank and Marna at their Riverbend restaurant. Brigtsen's is located at 723 Dante Street in Riverbend. Make reservations by calling 504-861-7610. Check out their menu and learn even more about Brigtsen's at www.brigtsens.com. Tell them Mark sent you from Beyond Bourbon Street! Instagram You can follow Chef Frank Brigtsen @frankbrigtsen. Follow us for great images of New Orleans @BeyondBourbonSt. Show Notes Links and show notes for today's episode can be found at http://beyondbourbonst.com/38 Free Guide! If you would like to download a pdf with information on all the New Orleans restaurants discussed in the previous episode (Ten Places to Eat Like a Local in New Orleans), please sign up for our newsletter. We promise not to spam! Thank You Thank you to Chef Frank Brigtsen for sharing his stories with us. I enjoyed learning about his relationship with Chef Paul Prudhomme and his and Marna's own story! Special thanks to you the listener for allowing me into your ears every other week. I truly enjoy sharing this city we both love! Subscribe to the Podcast If you enjoy the show, please subscribe to the podcast on Apple Podcasts (formerly iTunes), Stitcher, Google Play Music or wherever you get your podcasts. If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans! Contact Us Got an idea for an episode, have some feedback, or just want to say hi? Leave us a message at 504-475-7632 or send an email to email@example.com Thanks for listening! Mark
Chef Frank Brigtsen & Chef Paul Prudhomme | The Catholic Foodie Show
The Catholic Foodie
Chef Frank Brigtsen joins me on The Catholic Foodie Show today to talk about his New Orleans restaurant, Brigtsen's, which is celebrating 29 years in business this year, and the instrumental influence of his friend and mentor Chef Paul Prudhomme. Listen as Chef Frank shares some of his personal reflections on the life and good work of Chef Paul Prudhomme. Full show notes – and links to the restaurants and some recipes – can be found at CatholicFoodie.com.
Brigtsen’s restaurant lies in the River Bend neighborhood of New Orleans, a short stroll from where the St. Charles streetcar begins its return run to Canal Street. Brigtsen’s has been a top-rated bastion of contemporary Creole cuisine, utilizing fresh local ingredients, for nearly 30 years. Chef Brigtsen and his restaurant have garnered numerous awards in a city obsessed with―and known for―its exceptional cuisine. Brigtsen trained “on the line” for seven years under Chef Paul Prudhomme before opening Brigtsen’s with his wife, Marna, in 1986. Devoted to New Orleans cuisine and to his city, he teaches at the New Orleans Cooking Experience and in local schools, mentors aspiring chefs, and was the recipient of the James Beard Foundation Humanitarian Award in 2006.