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Its New Orleans: Louisiana Eats

Updated 11 days ago

Arts
Food
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On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

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On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

iTunes Ratings

31 Ratings
Average Ratings
23
6
1
0
1

Do Listen!

By MSKTX - Mar 09 2019
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This is a very informative and entertaining podcast. Many insightful journeys and curious discoveries about the Crescent City. Highly recommend.

We LOVE Ms. Poppy & her adventures in her hometown!🥰🥰🥰🥰🥰🥰🥰🥰

By The 🐿 - Dec 31 2018
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Happy New Years Poppy!

iTunes Ratings

31 Ratings
Average Ratings
23
6
1
0
1

Do Listen!

By MSKTX - Mar 09 2019
Read more
This is a very informative and entertaining podcast. Many insightful journeys and curious discoveries about the Crescent City. Highly recommend.

We LOVE Ms. Poppy & her adventures in her hometown!🥰🥰🥰🥰🥰🥰🥰🥰

By The 🐿 - Dec 31 2018
Read more
Happy New Years Poppy!
Cover image of Its New Orleans: Louisiana Eats

Its New Orleans: Louisiana Eats

Latest release on May 23, 2020

The Best Episodes Ranked Using User Listens

Updated by OwlTail 11 days ago

Rank #1: Stories From The Back Of The House - Louisiana Eats - It's New Orleans

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Behind every great restaurant is a great chef. But that chef would be nothing without the scores of people in the front and the back of the house who turn a meal into a memorable experience. On this week s show, we get to know two unsung heroes of hospitality in New Orleans. We begin with the remarkable story of Chef Serigne Mbaye, a 24 year old Senior Line Cook at Commander s Palace. Though he was born in New York City, at the age of five, Serigne was sent to boarding school in Senegal where he endured almost ten years of abuse, starvation, and other harsh treatment. Upon returning to New York at 14, Serigne began high school unable to speak English, all while living on his own and supporting himself by working two jobs. He shares tales of his personal journey forged by hard work and a drive to understand his culinary roots. Then, we meet two people instrumental in Serigne s arrival in New Orleans Cliff Hall, co owner of New Orleans Fish House, and Serigne s boss, Commander s Palace executive chef Tory McPhail. Cliff tells us about his chance conversation with Serigne in an African airport, and Tory takes us into the kitchen for a snapshot of how personal and professional attitudes on the job have impacted Serigne s success. Finally, we get to know Sterling Constant, waiter at Antoine s Restaurant, on the heels of a major milestone. 2017 marks Sterling s 50th year in service at Antoine s, which makes him the restaurant s longest serving employee. Over the years, Sterling has waited on the likes of Bob Hope, Jackie Gleason, and former governor Edwin Edwards. As he explains, if you happen to get him as your waiter today, you can expect the same great level of hospitality they received. Antoine s CEO Rick Blount joins the conversation as the two discuss Sterling s remarkable career. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Sep 01 2018

50mins

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Rank #2: The Brennan's Legacy - Louisiana Eats - It's New Orleans

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Boasting its iconic pink fa ade in the French Quarter, Brennan s Restaurant has been a New Orleans landmark since 1946. On this week s show, we celebrate the venerable establishment, beginning with a conversation with co owner Ralph Brennan. Ralph Brennan had five restaurants in his portfolio when he learned the flagship Royal Street Brennan s was in danger of passing outside of the family. Ralph tells the inside story of the steps he took to ensure that didn t happen, and shares some personal tales of first dates that included champagne fueled carriage rides through the French Quarter. Then, we hear about Brennan s tiniest courtyard residents a bevy of tranquil turtles. Simone Rathe s tricentennial take on these legendary terrapins is now immortalized in a new children s book, A Topsy Turvy History of New Orleans and Ten Tiny Turtles. Next, hospitality tech entrepreneur Damian Mogavero explains the importance of raw data in managing a Brennan s enterprise. Damian has been able to use his dual passions for dining and data to create a system for "new garde restaurateurs," a story now chronicled in his book, The Underground Culinary Tour. Lastly, we put Damian s system to the test by checking in with one of his New Orleans case studies, the Ralph Brennan Restaurant Group. Executive Vice President Charlee Williamson does the numbers with us. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Mar 24 2018

50mins

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Rank #3: Home Cooking: Black Pots & Beyond - Louisiana Eats - It's New Orleans

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In Louisiana, home cooking requires a lot of artisanal skill. Whether it's spending hours in the kitchen laboring over a pastry or hours alongside a black pot perfecting a roux, the Pelican State's best foods are often labors of love. That's what we'll discover as we tour the state for our latest edition of Louisiana Eats In Shreveport we'll meet with Scott Roebuck and Lizz Bowen, owners of Sevendipity, an up and coming restaurant in the Highlands neighborhood. We'll learn how Scott's self taught cooking technique led him to create Louisana's answer to the cronut. We'll also meet dozens of talented chefs at the Blackpot Festival and Cookoff held annually in Lafayette's Acadian Village. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come one, come all hospitality and generosity of spirit. We'll hear how community outweighed all the competition at this year's cook off. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. From North to South, we've got a real taste of the state.

Jan 30 2015

50mins

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Rank #4: Louisiana Eats!: To Ignatius With Love - A Culinary Tribute to 'A Confederacy of Dunces' - Louisiana Eats - It's New Orleans

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John Kennedy Toole s novel A Confederacy of Dunces is internationally revered for having captured the essence and eccentricity of New Orleans and for introducing readers to its larger than life protagonist, Ignatius J. Reilly. On this week s show, we take a culinary look between the pages of the book that, 35 years ago, was posthumously awarded the Pulitzer Prize for fiction. We begin with Spud McConnell, well known for his portrayal of Ignatius on stage. The Gonzales born actor has become so recognized for his embodiment of the role, that the statue of the portly protagonist, which is located on a sidewalk in front of the old D.H. Holmes building on Canal Street, was modeled after him. Then, we speak with Cynthia LeJeune Nobles, who examines food as a character in the novel, compiling recipes for her gastronomical homage to Ignatius, A Confederacy of Dunces Cookbook. Cynthia spent 18 months engrossed in the novel, and much like Spud, developed a personal relationship with Ignatius and his world, jelly doughnuts and all.Finally, we wash it all down with Ignatius s favorite local soft drink Dr. Nut Having disappeared from grocery shelves decades ago, Dr. Nut is as enigmatic as Ignatius himself. Designer Phillip Collier, author of Making New Orleans, sheds some light on the mysterious Dr. Nut and provides us with an alcoholic version that he believes closely resembles the original recipe.From there, we venture through the streets of the French Quarter to a Lucky Dog hot dog cart, which served as the setting for one of the most memorable and gluttonous moments in the novel. Lucky Dog s owner, Jerry Strahan, is the author of Managing Ignatius The Lunacy of Lucky Dogs and Life in the Quarter, and he discusses his iconic business and its legendary employees. Fortuna s wheel is spinning upward on this week s Louisiana Eats "Hard" Dr. Nut Recipe Combine 4 ounces of Amaretto and 2 ounces of regular Dr. Pepper and pour over ice. But don t forget to watch your pyloric valve

May 05 2018

50mins

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Rank #5: Not Your Typical Cup of Joe - Louisiana Eats - It's New Orleans

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There s nothing like a cup of good, hot coffee. On this week s show, we look at the art of the coffee bean in our state and beyond. We begin with a local favorite PJ s Coffee which Phyllis Jordan founded 40 years ago. Phyllis reflects on the early years, when she became the first commercial iced coffee purveyor in New Orleans. Then, we visit the coffee capital of the world Seattle where baristas grind out cutting edge coffee drinks for both connoisseurs and regular Joes. Next, we meet a local coffee vanguard, Geoffrey Meeker of French Truck Coffee. It took only one cup of coffee from San Francisco to inspire him to begin roasting in small batches. Today, French Truck Coffee is ubiquitous and beloved across the Metro Area. From there, we take a day trip to Natchez to visit Dub Rogers at Steampunk Coffee Roasters. Dub describes how he s transformed the city s coffee and live music scene in this Mississippi destination. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Nov 24 2018

50mins

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Rank #6: What's The Buzz? - Louisiana Eats - It's New Orleans

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The humble little honey bee is one of the most important players in our ecosystem. On this week's show, we circle the globe in pursuit of a honey of a tale. We begin right here in our own backyard at the Audubon Zoo. While more exotic creatures may be what draw the crowds, both native and European honey bees can be found bumbling around the zoo's grounds. Curator Dominique Fleitas gives us a tour of the Pollinator Garden and shows us the hives she helps maintain in the Louisiana Swamp Exhibit.

Oct 05 2019

50mins

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Rank #7: Any Way You Slice It - Louisiana Eats - It's New Orleans

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On this week s show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie s son, Richard Brennan III, who served as Dario s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy s Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship. Next, we revisit our 2015 trip to Paris, when Paris By Mouth s Jennifer Greco introduced us to a charming charcuterie in the Marais called Caract re de Cochon, a play on words that means "pigheaded." Then, we meet a local knife enthusiast, Jackie Blanchard. Jackie and her partner Brandt Cox specialize in rare, hand forged Japanese knives at their Riverbend shop, Coutelier. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Dec 22 2018

50mins

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Rank #8: A Shot of History Mixed With Inspiration at Tales - Louisiana Eats - It's New Orleans

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It s July in New Orleans, which means two things scorching temperatures and the hottest event in the spirits world Tales of the Cocktail On this week s show, we look at the annual summertime conference that brings the international cocktail scene to the Crescent City. We begin with Maggie Campbell, head distiller at Privateer Rum, a historic rum company in a seaside New England town. A kind of privateer in her own right, Maggie describes how she s working to make her industry more inclusive. Then, New York Times cocktail writer Robert Simonson discusses the role New Orleans has played in the decline and revival of craft cocktails. He also tell us about his acclaimed book, The Old Fashioned, which is devoted exclusively to the lore and legacy of an iconic drink. After meeting an outside observer of the cocktail industry, we now turn to an industry insider a brand ambassador. Charlotte Voisey of William Grant and Sons fills us in on the globe trotting life of a brand ambassador. Finally, we belly up to the Carousel Bar at the Hotel Monteleone, the epicenter of Tales activities every year. Marvin Allen has tended bar at the Carousel Bar for over 15 years. 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. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Jul 21 2018

50mins

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Rank #9: SoFab, So good

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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.

On this week's show, we introduce you to SoFAB's new President and CEO, Brent Rosen, who took over after founder Liz Williams stepped down earlier this year. He tells us about his favorite exhibits and what plans he has for the institution.

Then, we speak with cocktail expert Chris McMillian of Revel Cafe and Bar. He's one of the founders of the Museum of the American Cocktail, an exhibit located within SoFAB that celebrates the history and evolution of the iconic drink.

Next, we dig into the Monday red beans tradition with Vince Hayward of Camellia Beans. He gives us a tour of Camellia’s exhibit at SoFAB and offers us a unique perspective on his family business.

Finally, we step outside our studio door to meet Ica Crawford. She's the founder of GroNola and recipient of the Paul McIlhenney Grant, giving her a year-long residency in SoFAB's kitchen free of charge. She tells us how she's helping to connect farmers and consumers in New Orleans.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Nov 02 2019

50mins

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Rank #10: From The Newsroom To The Classroom: Food Media & Food Studies - Louisiana Eats - It's New Orleans

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Over the past twenty years, conversations about food have entered mainstream American culture. On this week s Louisiana Eats we ll hear how food has grown in the newsrooms and classrooms of American society with food writer Brett Anderson andprofessor Elizabeth Engelhardt. Plus, Zester Daily s Corie Brown and CNN s Kat Kinsmen drop by with their insider perspectives on food media.

Mar 08 2014

50mins

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Rank #11: Ain't Dere No More

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On this week's show, we look back on bygone New Orleans businesses that "ain't dere no more," but continue to hold a place in the city’s collective heart. We begin with Bryan Batt and Katy Danos, authors of Pontchartrain Beach: A Family Affair. Founded by Bryan’s grandfather Harry Batt in 1928, the amusement park was a summer destination for 55 years.

Then, we learn about Schwegmann Brothers’ Giant Super Market and the grocer who revolutionized the way New Orleanians make groceries. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle.

Finally, we revisit Hubig’s Pies, the beloved New Orleans treat that has been missing from the scene since a tragic fire in 2012. With the news that Hubig’s Pies will be back on store shelves soon, we reached back into our archives to find interviews we did with owner Drew Ramsey both before and after the blaze.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Dec 14 2019

50mins

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Rank #12: 10 Years After Katrina, Part 1 - Tragedy To Triumph - Louisiana Eats - It's New Orleans

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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. We begin with Pauline and Steven Patterson of Finn McCool s Irish Pub, who opened their popular Mid City haunt in 2002. When Finn's was hit particularly hard by the storm, the Pattersons decision to reopen played an essential role in the the revitalization of the neighborhood. We also visit Dooky Chase, where Leah Chase talks about the two year restoration of the culinary landmark. Then, Anne Babin and John Lalla of Natco Food Service share their shocking tale of what happened to their family business, located in Uptown New Orleans when Katrina hit. Vandalism, martial law and mounds of spoiled meat are just a few of the obstacles they had to deal with before successfully regaining their footing a month later. Similarly, storm damage to the Domino Sugar Refinery in Arabi, Louisiana was so extensive that insurance companies insisted that the plant would never recover. Fred Goodrow, head of environmental and quality control at the refinery, explains how the facility was up and running weeks later, doing more than just refining sugar. Finally, we sit down with food writer Judy Walker to hear the story behind the cookbook that rescued precious recipes saved by generations and lost in the flood waters. Written with fellow Times Picayune columnist Marcelle Bienvenu, the James Beard Award nominated book, Cooking up a Storm Recipes Lost and Found from The Times Picayune of New Orleans, is currently being reissued in hardback. Judy reflects on this undertaking and the book s impact across Louisiana. For more information about the upcoming Louisiana Eats and Cooks Club featuring Judy Walker and Marcelle Bienvenu, visit the Southern Food and Beverage Museum s website. Leah Chase's Gumbo Z'HerbesServes 8 1 bunch mustard greens 1 bunch collard greens 1 bunch turnips 1 bunch watercress 1 bunch beet tops 1 bunch carrot tops

Aug 22 2015

50mins

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Rank #13: Quick Bites: Abita Beer Salutes New Orleans’ Tricentennial - Louisiana Eats - It's New Orleans

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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 1 2 cup flour 1 2 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 1 2 cup Creole mustard Salt and pepper to taste 4 Idaho potatoes, cut into 1 2 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.

Apr 04 2018

44mins

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Rank #14: Collection Or Obsession: Louisiana Eats Explores The World of Culinary Collecting - Louisiana Eats - It's New Orleans

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On this week s show, we spend a day in the life of Louisiana s most fascinating culinary collectors. We begin in the French Quarter at Lucullus Antiques, where owner Patrick Dunne takes us into the mind of a collector and describes his favorite hidden gems of the culinary collecting world. Then, we take a visit to Kitchen Witch, a shop of books for cooks. When Philippe LaMancusa began his career in the restaurant industry back in the Sixties, he quickly learned that the more cookbooks he collected, the more culinary experience he could gain. With 10,000 books now in their collection, Philippe and his partner Debbie Lindsey have found a new home for their books and other collectibles in the Seventh Ward. We also have a conversation with Ray and B.J. Bordelon, whose extensive collection of absinthe antiques and accouterments is on display at the Southern Food and Beverage Museum. The Bordelon brothers give us some insight into their obsession and show us some unique relics that make up the exhibit. Finally, we arrive at the collection to end all collections Ed Piglia s warehouse in Kenner. For the past 30 years, Ed has been collecting New Orleans memorabilia of all kinds, where each turn brings another blast from the past. We re delving into obsession and collection on this week s Louisiana Eats

May 19 2018

50mins

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Rank #15: Tastes and Tales From The East

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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.

Then, Sean Chen joins us to discuss a centuries-old Chinese cookbook called the Suiyuan Shidan, or Way of Eating, written by Qing dynasty poet and gastronome Yuan Mei. Sean has just published a groundbreaking translation of the work that offers readers a window into a bygone world.

Finally, we learn the history of Chinese restaurants in the U.S. with U.C. Irvine professor, Yong Chen. Chen’s book, Chop Suey, USA, follows the history of Chinese cuisine in America – from the first four restaurants in California during the Gold Rush to the nearly 50 thousand Chinese restaurants found across the country today.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Mar 21 2020

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Rank #16: Besh, Black Pots & Beyond - Louisiana Eats - It's New Orleans

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On this week s Louisiana Eats , we join Chef John Besh in the Rouse's Culinary Innovation Center, located at the Southern Food and Beverage Museum, for a lesson in cooking up some oyster stew. We also talk about John s newly released book, Besh Big Easy, which focuses on traditional dishes that he believes are disappearing from Louisiana dinner tables. We ll also meet several talented chefs at the Blackpot Festival and Cookoff held annually in Lafayette s Acadian Village. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come one, come all hospitality, and is happening again this October 30 31. We ll hear how community outweighed all the competition at last year s cook off. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. Whether it s cooking for home or feeding a crowd of thousands, we ve got a real taste of the state on this week s Louisiana Eats Leroy s Oyster StewServes 6From Besh Big Easy 1 leek, white part, minced 3 cloves garlic, minced 1 tablespoon olive oil 1 large tomato, chopped 2 green onions, chopped Go To Pan Sauce see below Pinch dried thyme 3 dozen oysters, shucked and liquor reserved for Pan Sauce Tabasco Squeeze of lemon juice Salt and pepper Cook the leeks and garlic in the oil in a large saucepan over medium heat until softened, about three minutes. Add the tomatoes, green onions, oyster pan sauce and thyme, increase the heat to high and bring to a boil. Lower the heat to a simmer, add the oysters and cook just until they become firm and their edges begin to curl. Season with Tabasco, lemon juice, salt and pepper and stir to combine the flavors. Go To Oyster Pan SauceMakes about 3 cups The rich flavor of this stew comes from a simple oyster pan sauce. I make it by heating some olive oil in a skillet with a diced large onion, a minced fennel bulb, 4 minced garlic cloves, a heaping teaspoon each crushed red pepper flakes, thyme, and tarragon and 2 bay leaves. Once the vegetables have softened, I add 1

Oct 23 2015

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Rank #17: Tasty Memoirs

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The great food writer M.F.K. Fisher once said that writing about food is writing about love. On this week's show, we explore culinary memoirs that reveal how our heart strings are connected to our taste buds.

We begin with award-winning writer Ann Hood. Her writings explore the human condition, frequently drawing upon her own life experiences, including her journey with grief following a terrible family tragedy. While none of her previously published eight books fall into the food genre, her most recent, Kitchen Yarns, explores her life through what she was eating (and cooking) during the most salient times.

Next, we speak with Mary Giuliani, author of Tiny Hot Dogs. As an awkward kid growing up on Long Island in the 1980s, Mary’s dream was to one day become a famous actor—preferably, a cast member on Saturday Night Live. Today, she plays a different kind of role: as caterer to the stars. Famous for her finger food recipes, she regularly works with A-list celebrities in the worlds of fashion, art, and movies. In her book, Mary weaves together a collection of memories from her life while offering a glimpse into the career of a celebrity caterer.

Then, we we’ll wash those memoirs down with some of Troy Ball's moonshine. Her 2017 memoir, Pure Heart, tells a very personal story of how a bankrupt mother bank with two
profoundly disabled sons found happiness and financial success while becoming the first legal female moonshiner in Southern history.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com

Nov 30 2019

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Rank #18: Culinary Voyages

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On this week's show, we gather together some of the best of the cookbook world for some vicarious travel.

We begin with culinary superstar Sean Brock. In his bestselling cookbook, “South,” the award-winning chef breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. Sean sits down with us to discuss his book and explain what he’s doing to explore the possibilities of Southern food.

Then, Alabama-born expat Marti Buckley takes us to Spain's Basque region, which she explores in her cookbook “Basque Country." We learn why the culture and cuisine of the Basque people enticed Marti to abandon her Southern roots for a decidedly different kind of life.

Finally, Christina Quackenbush of the New Orleans pop-up Milkfish tells us about her contribution to “The New Filipino Kitchen," a collection of 30 recipes and stories from chefs and home cooks of the Filipino diaspora.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Feb 01 2020

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Rank #19: It's Carnival Time on Louisiana Eats! - Louisiana Eats - It's New Orleans

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It s Carnival time in Louisiana We ll take you into the secret realm of some of New Orleans oldest Mardi Gras krewes by visiting Antoine s and Tujague s Restaurants. Antoine s fifth generation proprietor Rick Blount gives us a tour of the Rex Room, the Proteus Room, the Twelfth Night Room, and the Hermes Bar. Then, Mark Latter of Tujague s shows us the infamous Krewe d Etat Room, a place of rollicking misbehavior. In sharp contrast to elaborate parades and krewes of New Orleans, Mardi Gras in Cajun Country is altogether different. From Lafayette, Toby Rodriguez and Lucius Fontenot talk to us about the Prairie Mardi Gras traditions that make Acadiana unique. Also, Robin Young, host of NPR s Here and Now, turns the tables on Poppy with an interview about Mardi Gras food. There s more to it than just King Cake Allons au Mardi Gras Baked Beef Brisket Serves 10 12 1 3 4 lb trimmed beef brisket 1 8 oz bottle of Heinz Chili Sauce 1 packet of Lipton Onion Soup Mix 1 liter of Coca cola Mix together the chili sauce, the dried onion soup mix and the Coca cola. Place the beef brisket into a roasting pan and pour the mixture over the brisket. Cover with plastic wrap and marinate in the refrigerator overnight. Preheat the oven to 275 degrees. Remove the plastic wrap and cover the roasting pan with aluminum foil. Bake for 3 4 hours. When ready to serve, be sure to cut across the grain usually you can just begin slicing diagonally from the tip. Slice as thinly as possible and serve in the pan gravy with baguettes or onion rolls. The wonderful part of this recipe is that it can be made one day and marinated, then cooked while the daytime parades pass and be ready for slicing and serving for dinner. Or, it is also wonderful cooked, cooled and THEN sliced which makes slicing very thin pieces easier and reheated in the gravy. Peeled carrots, potatoes and onions can be added while roasting for a complete meal.

Feb 10 2015

50mins

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Rank #20: Poppy In Paris - Louisiana Eats - It's New Orleans

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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. We begin the journey in the Loire River Valley at Ch

Sep 19 2015

50mins

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