Credit David Grunfeld / The Times-Picayune /Landov
Wendell Pierce, the actor and co-owner of Sterling Farms grocery store, chats with Dwight Henry, who will be making doughnuts and buttermilk drops in the store.
Credit David Grunfeld / The Times-Picayune/Landov
Troy Henry (from left), Jim Hatchett and Wendell Pierce, co-owners of Sterling Farms grocery store, meet at the store's soft launch on March 21. Pierce, an actor, gained fame through his starring roles in David Simon's The Wire and Treme.
New Orleans restaurant culture is abuzz with different flavors, new fashions and even a new lexicon these days. Some places set the pace and others struggle to keep up. But then there are those that ignore them altogether, and in some cases stand apart, by essentially standing still. Leni's Café is one example.
The Mexican army's May 5 victory in 1862's Battle of Puebla is a pretty small holiday in Mexico. But in the U.S., Cinco de Mayo has grown into a kind of Mexican St. Patrick's Day. So this weekend, in honor of that holiday, thousands of Americans will be dipping tortilla chips into guacamole, and when they do they'll have an important decision to make: how best to dip without breaking the chip.
Fresh seafood has helped define Louisiana's cuisine for centuries. This week a field of experts join us on Louisiana Eats! to discuss how our local seafood is caught, distributed and consumed.
We'll hear from Paul Greenberg about the environmental changes that threaten the Mississippi River shrimp; listen how members of the Gulf Seafood Trace program improve consumer relationships with local fishers; and find out how the shrimp industry has changed in the past 20 years from seafood distributor Louis Raines.
Music isn't the only thing that draws people to the New Orleans Jazz and Heritage Festival each year. The astounding variety of food all in one spot is one of the biggest pluses for locals and visitors alike.
Do you have your own Jazz Fest food favorite? Did we miss something important? Let us know in the comments below.
With nearly 70 food vendors and over 200 dishes, Jazz Fest isn’t simply a music destination, it’s a foodie paradise. But that makes vendor selection and organization an arduous task.
Fortunately, just the right woman is leading the process. Michelle Nugent has been the Jazz Fest Food Director since 1999 and has a culinary résumé befitting a world-class chef. She spent 17 years working with chef Susan Spicer, first as an apprentice, then as Bayona’s sous chef, and finally as the executive chef at Spice Inc.
As Jazz Fest enters its second day, folks may be waking up this morning a bit haggard from yesterday’s festivities. For those battling the brown bottle blues, fear not: there may be help for you at the Fair Grounds.
Poppy Tooker, host of Louisiana Eats!, says first you’ll need to visit Ms. Linda’s Ya Ka Mein stand, right near the Congo Square Stage.
On average, Jazz Fest adds $300 million to the local economy and is expected to draw nearly half a million attendees this year.
And all of those people need to be fed.
With over 70 food and beverage vendors, Jazz Fest does not disappoint. We spoke with Poppy Tooker, the host of WWNO's Lousiana Eats!, as she went through her annual ritual surveying the food booths at Jazz Fest. We got to preview some of thenewdishes hitting the festival food scene.
Life on the road might be difficult for traveling musicians and their crews, but the perks of this lifestyle are almost impossible to replicate.
Chef Anne Churchill spends her summers traveling as a cook for one of rock's most popular touring bands and has the stories to prove it. She joins us on Louisiana Eats! to talk about the mammoth responsibilities of cooking at amphitheaters across the country.
We'll also hear from Johnny Sketch and the Dirty Notes, whose decade together on the road has honed their tastes for the weird and wild. Their firsthand accounts with late-night diners will get you hungry for donuts, Philly cheese steaks, and kangaroo burgers.
And when it's finally time to come home, few know our musicians better than Elsa Hahne. She'll share stories about getting these public figures to open up to her privately in their own kitchens.
New Orleans, La. – The procedure for ordering at Jazz Fest food booths is pretty straightforward: you name your dish and fork over cash. At some booths, however, it's common for festival-goers to try to make dinner reservations too.