Louisiana Eats!
12:00 pm
Fri April 5, 2013

Distilled & Fermented: Alcohol's Past, Present and Future

Mixologist Adam Segar consults many bars and fine dining establishments across the country, including New Orleans' Restaurant R'evolution.
Credit edibleinkpr.com

Click here to listen to this week's show.

On this week's episode of Louisiana Eats! sommelier Molly Wismeier and mixologist Adam Seger discuss their involvement inside the wine cellar and behind the bar of Restaurant R'evolution.

Then, documentarian Ken Burns talks about the era of Prohibition in American history.

We'll also take a quick juant to Shreveport for a local delicacy and close out the program with instructions from Rita Held about cooking with an essential cocktail ingredient, Angostura bitters.

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