Fresh seafood has defined Louisiana's cuisine for centuries. We're joined by a field of experts to discuss how the our seafood catches impact us ecologically, economically and culturally.
We'll hear from Paul Greenberg about the environmental changes that threaten the Louisiana's shrimping industry and then pass the buck to Louis Raines, a local shrimp distributor. Gerard Marias also joins the program to share his shrimp boiling recipe and techniques.
Plus author Mark Kurlansky talks about the impact we're having on the wildlife in the ocean, and chef Tenney Flynn explains how to treat fish with the utmost respect once you've brought it home from the grocery.
Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta started their own place, MoPho, which caters to the palates and pocketbooks of their working class industry friends.
If your holiday barbecue embers are still glowing with heat, consider joining the throng of chefs who have discovered the joys of grilling fruit.
A decade ago, it was exciting to simply taste savory salads that feature watermelon, peaches and figs. Today, that seems pedestrian. I marvel at how chefs are finding ways to grill summer fruit and how to pair them. Among the surprises is grilled watermelon.