Food

Louisiana Eats!
5:00 am
Tue October 28, 2014

Brains, Bones And Octopus For Your Halloween Feast

Pan-fried calf's brains anyone? "Zombie's delight" from Scott Gold's Halloween themed meal.
Credit Scott Gold

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.

Years ago, Scott Gold was asked to be a guest chef for a Halloween themed dinner party. Taken from this week's edition of Louisiana Eats!, Scott explains what dishes he prepared for his hair-raising meal and rhapsodizes about the joys of playing with one's food.

Read more
Louisiana Eats!
5:00 am
Fri October 24, 2014

Halloween Treats That Are Beyond Delicious

Credit Flickr/Valentina Powers

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. 

Read more
Food
4:30 pm
Thu October 23, 2014

Where Y'Eat: Fresh Tastes For An Historic Market

More than 20 vendors convene for the new farmers market at the French Market each Wednesday.
Ian McNulty

A new market-within-a-market seems right in step with the renewed appreciation for locally harvested or handmade food and the burgeoning cottage industry producing it all.

Head down to the French Market early on a Wednesday afternoon these days and you can watch as about two dozen vendors set up booths for a new weekly edition of the Crescent City Farmers Market. These vendors come from all across the region, as reflected by what they’re bringing to market these days.

Read more
Louisiana Eats!
5:00 am
Wed October 22, 2014

Wine 101: Attend A Sommelier's 5-Hour Seminar In Just Minutes

Michael Weiss is the former sommelier at Arnaud's Restaurant and has been the official wine educator at the American Harvest Workshop for years.
Credit Terry McCarthy

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.

Read more
Louisiana Eats!
5:00 am
Mon October 20, 2014

Grab A Knife And Pick Them Yourself: Hand Harvesting Grapes In Napa Valley

The harvest: 2,000 pounds of chardonnay reserve picked in half an hour. The professionals can pick just as many grapes in a quarter as much time.
Credit Terry McCarthy

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.

Read more
Louisiana Eats!
5:00 am
Fri October 17, 2014

California Field Trip: Lessons From The American Harvest Workshop

Chef Josh Thomsen dumps chardonnay grapes into a bin. On a good day a team of eight men can hand harvest a ton of grapes in half an hour.
Terry McCarthy

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.

Read more
Food
4:24 pm
Thu October 16, 2014

Where Y'Eat: When Food Trucks Serve More Than Quick Meals

The Crepes a la Cart food truck is among the vendors taking part in the new St. Claude Food Truck Park.
Ian McNulty

A new food truck park offering an offbeat supper option and a glimpse of what’s in store for St. Claude Avenue.

It’s easy to portray food trucks as the renegades of the culinary world. Modern, highly mobile and very much in vogue, they play by different rules than brick-and-mortar restaurants. But around New Orleans lately, these food trucks are increasingly enlisted to serve a number of community causes alongside their street food.

Read more
Food
5:46 pm
Wed October 15, 2014

New Farmers Market Brings Fresh Produce Back to Historic French Market

Visitors shop for fresh produce at the French Market's new weekly Wednesday farmers' market.
Nina Feldman WWNO

On Wednesday afternoon, the Crescent City Farmers’ Market opened in the historic French Market. This is the fourth weekly market that Crescent City Farmers Market operates citywide — but the French Quarter location makes this one different than the rest.

The French Market in New Orleans has been running since 1791. For a couple of centuries, it provided the French Quarter and local community with fresh meats and produce.

Read more
Louisiana Eats!
5:00 am
Wed October 15, 2014

Combining History With Gin: A Glimpse Into The Craft Distilling Industry

Poppy Tooker with New York Distilling Company co-founder Allen Katz.
Credit Joe Shriner

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.

Taking a cue from America's pre-Prohibition cocktail heritage, Allen has joined the flourishing community of what he describes as "boutique distilleries" that make pure alcohol in small quantities across the country.

Read more
Louisiana Eats!
5:00 am
Fri October 10, 2014

American Distillers On A Quest For Quality

The Carousel Bar & Lounge was first installed in 1949 and has undergone renovations on several occasions, the latest in 2009.
Credit Christine Rigamer

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.   

Read more

Pages