food http://wwno.org en Crawfish & Barbecue: Staples At Spring Gatherings http://wwno.org/post/crawfish-barbecue-staples-spring-gatherings <p><span style="line-height: 1.5;">&nbsp;&nbsp;</span><span style="line-height: 1.5;">&nbsp;&nbsp;</span></p><p><span style="line-height: 1.5;">Getting together with family and friends is something </span>Louisianians<span style="line-height: 1.5;"> do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on <em>Louisiana Eats!</em> we're going around the state to investigate two primary foods that feed the masses this time of year.</span></p><p>Sam Irwin grew up in crawfish country, so <a href="http://site.samirwin.net/menu.html" target="_blank">his fascination with our state's freshwater crustacean</a> seems natural. Sam's the first of many guests to discuss the crawfish, as well as <a href="http://mudbugmadness.com/festival-info/" target="_blank">Chris Jay</a> and <a href="http://nolavie.com/author/scottgold/" target="_blank">Scott Gold</a>, who join the conversation with their own advice about the mudbug.</p><p>Then we'll turn to members of <a href="http://www.southernfoodways.org/about-us/history-founders/" target="_blank">the Southern Foodways Alliance</a> for some insights into barbecue. Chef Drew Robinson talks about <a href="http://www.jimnnicks.com/community/fatback-collective/" target="_blank">running a barbecue joint with over 30 locations</a>, and John T. Edge discusses the peace-making capabilities of a great smoked pig. &nbsp;</p><p> Sat, 12 Apr 2014 10:00:00 +0000 Poppy Tooker 58362 at http://wwno.org Out To Lunch: Bevolo & Beignets http://wwno.org/post/out-lunch-bevolo-beignets-1 <p></p><p></p><p><span style="color: rgb(51, 51, 51); font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;">Two icons that say New Orleans: the gas lamp and the beignet. Drew Bevolo's&nbsp;family founded and has owned <a href="http://www.bevolo.com/" target="_blank">Bevolo Gas &amp; Electric Lights</a> since 1945. Burt&nbsp;Benrud's family business, <a href="http://www.cafedumonde.com/" target="_blank">Café du Monde</a>, started up in the 1860's.</span></p> Fri, 11 Apr 2014 18:04:23 +0000 Peter Ricchiuti 58324 at http://wwno.org Visions Of Street Food At French Quarter Fest http://wwno.org/post/visions-street-food-french-quarter-fest <p>Think New Orleans needs more street food? This weekend's French Quarter Festival is teeming with inspiration for new ideas.</p><p><span style="line-height: 1.5;">Street food is a term that has a lot of cachet in the dining world these days. I just wish we could get our hands on it a little more.</span></p> Thu, 10 Apr 2014 21:35:00 +0000 Ian McNulty 58243 at http://wwno.org Creativity Doesn't Come Overnight: Culinary Mentorships http://wwno.org/post/creativity-doesnt-come-overnight-culinary-mentorships <p></p><p></p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Among the many professions that require an ongoing sense of inquiry and creativity is a chef. On this week's <em>Louisiana Eats!</em> we'll hear about the illustrious career of Jacquy Pfeiffer,a pastry chef who's helped found <a href="http://www.frenchpastryschool.com/content/thermohauser-chef-jacquy-pfeiffer-croissant-breads" target="_blank">The French Pastry School in Chicago</a> and has also been the subject of<a href="http://www.youtube.com/watch?v=-ANUMYH07-Q" target="_blank"> a documentary by D.A. Pennebaker</a>.</p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Then we're joined by <a href="https://twitter.com/nolapieguy" target="_blank">the Nola Pie Guy</a>, a graduate of The French Pastry School, to hear how his education prepared him for a life in pastry.</p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">And finally we'll hear how <a href="https://twitter.com/ChefSyrena" target="_blank">Syrena Johnson</a> keeps her ambitions in fine-dining afloat by mentoring with A-list chefs around New Orleans.&nbsp;</p><p> Sat, 29 Mar 2014 10:00:00 +0000 Poppy Tooker 57233 at http://wwno.org Ice Cream: Red, White, or Rosé? http://wwno.org/post/ice-cream-red-white-or-ros <img class="wysiwyg-asset-image-wrapper left" data-caption="" data-attribution="" typeof="foaf:Image" src="http://mediad.publicbroadcasting.net/p/wrkf/files/styles/card_280/public/201403/spoon-carton-280.jpg" alt="" /><p><a href="http://cpa.ds.npr.org/wrkf/audio/2014/03/Capitol_Access_032814.mp3" class="asset-audio"></a><p>Louisiana is known as a foodie paradise, but wine ice cream--one of the latest gourmet trends--can’t be sold here without a change in the current alcohol laws. Monroe Representative Marcus Hunter’s bill to allow sales of the new product was heard in the House Judiciary Committee Friday, and members were quick with the quips. Fri, 28 Mar 2014 08:02:00 +0000 Sue Lincoln 57191 at http://wwno.org Where Y'Eat: Smoking Hogs, Blowing Off Steam http://wwno.org/post/where-yeat-smoking-hogs-blowing-steam <p><em>Hogs for the Cause, a charitable cook-off and festival, has quickly established a niche in New Orleans restaurant subculture.</em></p> Thu, 27 Mar 2014 21:36:16 +0000 Ian McNulty 57177 at http://wwno.org Come Celebrate Women's History Month With Innovators In Food http://wwno.org/post/come-celebrate-womens-history-month-innovators-food <p></p> Sat, 22 Mar 2014 10:00:00 +0000 Poppy Tooker 56760 at http://wwno.org NOCCA's Culinary Arts Program Serves Up 'The Dish That Makes A Difference' http://wwno.org/post/noccas-culinary-arts-program-serves-dish-makes-difference <p></p> Fri, 21 Mar 2014 10:00:00 +0000 Thomas Walsh 56677 at http://wwno.org Where Y'Eat: Reeling Them In With New Approach To Gulf Seafood http://wwno.org/post/where-yeat-reeling-them-new-approach-gulf-seafood <p>Unconventional cuts of fish, raw seafood and other changes are rising in popularity, adding to the standard lineup at New Orleans restaurants.</p><p><span style="line-height: 1.5;">New </span>Orleanians<span style="line-height: 1.5;"> know the routine well enough: Lent arrives, jokes regarding the “sacrifice” of eating fish instead of meat make the rounds, and people start gorging on fried seafood platters, oyster </span>po-boys<span style="line-height: 1.5;"> and the grilled fish du jour.</span></p> Thu, 20 Mar 2014 21:35:00 +0000 Ian McNulty 56591 at http://wwno.org Keeping The Tradition Of St. Joseph's Day Altars Alive http://wwno.org/post/keeping-tradition-st-josephs-day-altars-alive <p></p><p><span style="line-height: 1.5;">Growing up, Nick </span>Scramuzza’s<span style="line-height: 1.5;"> childhood home never had its own St. Joseph’s Day altar.</span></p><p><span style="line-height: 1.5;">“It didn’t need one,” said the co-owner of the Lost Love Lounge in the </span>Marigny.<span style="line-height: 1.5;">&nbsp;“There was one on each side of us, one across the street, and one on the corner," he says.</span></p><p>"On my block alone, Kerlerec and Chartres, there were at least four or five altars on that one block.”</p> Mon, 17 Mar 2014 09:19:00 +0000 Brian Friedman 55867 at http://wwno.org