Louisiana Eats!

Wednesdays at 1:00 p.m. and Saturdays at 11 a.m.

Louisiana Eats! is a radio show for people who cook and people who love to eat well — all with a Louisiana point of view and Poppy’s distinctive Louisiana voice.

In each program listeners join Poppy as she meets people who produce, cook, and eat the foods we enjoy and treasure — exploring kitchens and stores, farms and waterways where favorite foods are produced and prepared. And because Louisianans love all kinds of food, Poppy won’t limit herself to shrimp creole and hot sauce!

Connect with the show on Facebook and on Twitter.

Major Support for Louisiana Eats! comes from: 

Zatarain's, Popeyes Louisiana Kitchen and Rouses Supermarkets.

With additional support from the Dickie Brennan Family of Restaurants.

Poppy receiving a "beard award" from Johnny Sketch & The Dirty Notes.
Reggie Morris / Louisiana Eats

On this week’s show, we’re taking you behind the scenes of the Jazz & Heritage Festival! 

The amazing array of food is one of the many things that sets Jazz Fest apart from all other festivals. We start off by visiting with our own house band, Johnny Sketch and the Dirty Notes. They’ve just wrapped up a recording session for their newest album, Sketch. The band shares some of their Jazz Fest gig memories with us, along with the meals they enjoy off the stage.

The Jewish festival of Passover celebrates of the freedom of the Israelites from slavery and exodus from Egypt.
Eczebulun / Wikimedia Commons

Every year, households across Louisiana celebrate the eight-day festival of Passover. On this week's show, we’re bringing in the experts to help us explore Jewish food traditions old and new. 

 

We speak with Joyce Goldstein, author of The New Mediterranean Jewish Table, about sephardic recipes of the Jewish diaspora. In compiling her book, Joyce set out to demystify the diverse traditions of Jewish cooking in the Mediterranean region.

On this week’s show, we’re looking at the role economics plays in running a flourishing food and beverage operation.

 

We begin with hospitality tech entrepreneur Damian Mogavero, who explains the importance of raw data in managing a restaurant. Damian has been able to use his dual passions for dining and data to create a system for “new garde restaurateurs,” a story now chronicled in his book, The Underground Culinary Tour.

 

This week, we’re bringing you a special April Fools edition of Louisiana Eats! One of the stories in this hour is a joke, but the rest are so wild, you may not be able to separate the fact from the fiction!

We begin with zoologist and author Bill Schutt, whose new book focuses on the most taboo of topics: cannibalism. Bill gives us the full story on a truly humanist cuisine.

Jameson

Behind every cocktail bar and liquor cabinet is a wealth of history and elaborate effort. On this week’s show, we take a look at some hidden elements of the cocktail industry.

Chef John Besh holding a freshly caught redfish
Randy Schmidt

On this week’s show, we’re looking at the role fishing plays in the lives of some of the greatest chefs in the South.

 

We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport.

 

Next, we send you a postcard from Susan’s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currence, and Kelly English.

Duane And Susan Hoff
Reggie Morris

It’s Carnival time in Louisiana! On this week's show, we're talking Mardi Gras traditions with newcomers and locals alike. 

To begin, we learn some surprises about the Krewe of Mid-City, a very local parading organization that is about to be graced by an expected king and queen. Originally from Minnesota, business moguls Duane and Susan Hoff are the owners of Fantesca Estate and Winery in Napa Valley. About to take their thrones, we visit with Duane and Susan to find out how they came to reign over this community-focused krewe.

On this week's show, we indulge our sweet tooth with the help of several influential dessert makers.

 

We begin with Anne Byrn, also known as "The Cake Mix Doctor," whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer.

It takes more than raw talent to become a successful chef. On this week’s show, we speak with culinary masters about the importance of mentorship in and out of the kitchen.

 

We begin with Chefs Aarón Sánchez and John Besh, who discuss how their scholarship programs aim to help aspiring young cooks, and the essential role mentorship has played in their own lives.

Host Poppy Tooker and spice blender Lior Lev Sercarz
Joe Shriner

On this week's show, we’re getting an aromatic education in herbs and spices. 

 

First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Boîte in New York City. Lior discusses his career's trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices.

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