Bryan Batt

Chris Kehoe

Just in time for Father’s Day, Mayor Mitch Landrieu talks about his special relationship with his dad, former mayor Moon Landrieu, and how he benefits from Moon’s 40-year perspective on what it takes to be mayor of New Orleans.

Broadway, TV and film actor, and native New Orleanian, Bryan Batt brings his acclaimed one-man show, “BATT ON A HOT TIN ROOF” back home to Le Petit Theatre for one show only, on Sunday March 30 at 7 p.m. 

Batt has performed the cabaret show around the world since its original performance as a post-Katrina benefit.

Airs Tuesdays at 1:00 p.m. and Thursdays at 8:35 a.m.

Art Against AIDS

Nov 29, 2012

The 26th annual Art Against AIDS art auction and holiday gala returns to the New Orleans Museum of Art on Saturday December 1. We go Inside the Arts for conversation with event spokesman, actor and author Bryan Batt.

This week on Inside the Arts, we're Talkin' Jazz with trumpeter and vocalist Gregg Stafford. Also, hear about a gala event — Art Against AIDS — and how it is saving lives. Finally, your imagination will soar as pop surrealist artist Nathan Durfee takes you on a whimsical journey at LeMieux Galleries.

Actor Bryan Batt and Poppy reminisce about Mardi Gras traditions, while Drew Ramsey of Hubig's Pies explains how his family business is involved in the Carnival celebration.

Chinese Chicken Salad (Serves 6-8)

1 whole chicken or 6 chicken breasts

1 bunch thinly sliced green onions

1 large cucumber

1 cup sesame tahini paste (or peanut butter)

1/4 cup dark sesame oil (for dressing)

2 additional tablespoons dark sesame oil (to mix with cooked noodles)

1/2 cup rice wine vinegar

1/4 cup soy sauce

1 tablespoon Sriracha pepper sauce

2 tablespoons sugar

1 lb Chinese egg noodles or linguini

1/2 head shredded iceberg lettuce

Basic Poultry Stock

1 poultry carcass (chicken, turkey, duck, goose - NO SKIN!)
1 carrot
1 onion
2 ribs celery
Herbs & peppercorns (optional)

After most of the meat has been stripped from the bones, add the carcass to a stock pot with the carrot, onion and celery. (For a darker stock, you can roast the seasoning vegetables in advance and leave the peel on the onion).