There’s a new buzz in the New Orleans coffee scene today, and it’s not just the caffeine. At a string of small, independent cafés and even at pop-up stands and roving mobile vendors, New Orleanians can experience an approach that treats coffee more like fine wine than any old commodity cup of Joe.
There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.
But just who invented this breakfast staple, which has become as American as apple pie?
The Cheesemonger Invitational is a competitive gather of professionals within the cheese industry held each summer in New York City. This year, Justin Trosclair competed victoriously for the St. James Cheese Company in New Orleans.
This week on Louisiana Eats! we'll hear how three professionals hone their skills to step onto the national stage.
Justin Trosclair refined his knowledge of cheese at the St. James Cheese Company in New Orleans before taking home first prize at the Cheesemonger Invitational in New York City. We'll talk with Justin about the competition. Then, Steven Hollenkamp left his job in finance to create Cocktail Caviar, a new accessory to your favorite drinks.
Deborah Madison has been involved in the food industry since the 1970's. She joins us on Louisiana Eats! to talk about her new book, Vegetable Literacy, and growing up in a family of botanists. We'll also hear from a pair of Memphis natives to discuss how to make vegetables the centerpiece of any meal by sprucing them up with traditional Southern ingredients.
New Orleans witnessed a magnitude of change overnight that it might otherwise have taken an entire generation to work upon our touchstones of home. Restaurants that seemed timeless, and maybe even permanently fixed in their ways, were part of that as well.
As we mark another Katrina anniversary, some of them vividly illustrate a dynamic we can sum up as "the same, but different."