food

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.

King cakes have become a popular cultural icon in New Orleans, though some still look for the satisfaction of an old classic style.
Ian McNulty

King cakes have been popular in New Orleans for a long time. But not this popular. Something has changed.

King cake has become a cultural statement, one of those emblems of pride that New Orleans uses to celebrate itself. King cake is the Saints fleur-de-lis of food. You live it, you wear it, you rally around it.

President George W. Bush visits the restored Dooky Chase Restaurant in 2008 with Leah Chase, left, and Dooky Chase, right.
Joyce N. Boghosian / The White House

Edgar "Dooky" Chase, Jr., the patriarch of the Chase family who passed away at the end of 2016, helped in making Dooky Chase’s Restaurant the landmark establishment it is today. Here, his wife of 70 years, Chef Leah Chase, shares memories of her husband, his life as a musician and the quiet role he played behind the scenes in the Civil Rights movement.


Bring Your Own Presents: 'Run For The Border'

Dec 29, 2016
Jess Pinkham / Bring Your Own

Bring Your Own is a nomadic storytelling series that takes place in unconventional spaces within the community. Each month, eight storytellers have eight minutes to respond to a theme. BYO airs on All Things New Orleans and is a biweekly podcast on WWNO.org.

On this week’s show, we bid farewell to 2016 and raise a toast to the New Year by looking back at legends and looking forward to new beginnings. 

 

First, we celebrate the life and legacy of Edgar “Dooky” Chase, who passed away this year at the age of 88. Leah Chase shares stories from their 70 years of marriage, an era marked by the civil rights movement and other transformative moments at their Treme establishment. 

Isaac Toups Family Christmas
Joe Shriner

The holidays are here and we’re celebrating family food traditions old and new! 

 

We begin at the home of Chef Isaac Toups, where he and his family celebrate Christmas Cajun-style! Culminating an eventful year for Isaac— he earned the title of “fan favorite” on Bravo’s Top Chef: California and opened up a new restaurant in the Southern Food and Beverage Museum: Toups’ South — we join the Toups family for an unforgettable meal. After we finish our s’mores for dessert, we gather round for Isaac’s annual reading of “The Cajun Night Before Christmas.”

On this week’s show, we’re capturing portraits in sound of several superstar chefs in Louisiana and beyond. 

Deyan Georgiev / Shutterstock.com

True oyster lust does not stop -- not when you're full but there are still a few oysters on the tray and not in summer, despite that old adage you may have heard concerning months spelled without the “R.” The romance of the oyster cannot be so primly constrained.            

Still, though, as winter arrives  and as our Gulf oysters inch closer to their seasonal prime, the anticipation gets keener and the pleasure of oysters grows sharper. If you’re the sort of oyster eater whose interest perks up as the weather cools down, it's time to catch up on some changes around New Orleans since last season.

Ed Piglia and Poppy Tooker at Ed's warehouse filled with New Orleans memorabilia.
Joe Shriner

On this week’s show, we spend a day in the life of Louisiana’s most fascinating culinary collectors.

We begin in the French Quarter at Lucullus Antiques, where owner Patrick Dunne takes us into the mind of a collector and describes his favorite hidden gems of the culinary collecting world.

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