Originally published on Mon October 20, 2014 4:31 pm
Thanks to a quirk of history — and a love of bananas — New Orleans has had a Honduran population for more than a century. But that population exploded after Hurricane Katrina, when the jobs needed to rebuild the city drew waves of Honduran immigrants. Many of them stayed, and nearly a decade later, they've established a thriving — if somewhat underground — culinary community.
Signs of that community abound, if you know where to look.
The interior of Aaron Sanchez and John Besh’s new restaurant is split into two designs: one that looks like the iconic architecture of New Orleans, and the other is an homage to Sanchez’s vibrant tattooed body. Even though both of these chefs have found success independently, their new collaboration at Johnny Sanchez is having each chef second guess what they took for granted.
If you live in New Orleans you're familiar with this scenario: You're having a perfectly normal day when suddenly you groan, "Oh noooo." You're not watching the Saints' defense — it's that other sinking feeling you get as a New Orleanian: when the power goes off.
On this week's Out to Lunch Peter takes a look at the other 364 days, 23 hours in the life of New Orleans' Fortune 500 company, Entergy, with Mark Kleehammer, Entergy's Vice President of Business Development Services.
This week on Inside the Arts... playwright Lyle Kessler's Tony-nominated Orphans is currently running at the Marigny Theater. Orphans explores the human condition through the eyes of two brothers in search of a father figure.
Then, art imitates food. We'll interview a chef who's making a Cajun feast as part of an art installation.
And we round out with the Mysterious Wisterias, an evening of music and murder with a drop dead cast of masquerading Hollywood wannabees, detectives, reporters and undercover spies.
In addition to countless children trick-or-treating, revelers of all ages will be hosting and attending parties this week to celebrate Halloween, a holiday that gives everyone an opportunity to get creative with costumes and cuisine.
Years ago, Scott Gold was asked to be a guest chef for a Halloween themed dinner party. Taken from this week's edition of Louisiana Eats!, Scott explains what dishes he prepared for his hair-raising meal and rhapsodizes about the joys of playing with one's food.