Master Distiller Jimmy Russell has been making Wild Turkey Bourbon in Lawrenceburg, Kentucky for 60 years, beginning his unprecedented career in distilling in 1954 at 19 years old. In 2014, he set the record for longest tenured Master Distiller in the industry.
At the age of 80, Jimmy Russell holds the distinction of being the oldest active Master Distiller in North America.
Originally published on Wed October 8, 2014 5:59 pm
The Southern Food and Beverage Museum. Of course. It sounds so inevitable, you might assume it's existed since time immemorial: a museum to celebrate the food and drink of the American South, to enshrine barbecue and grits, showcase the heritage of Louisiana shrimpers and Kentucky bourbon.
All around New Orleans, the sounds of the season signal cooler weather ahead. Some of these speak directly to our appetites too.
If you heard a sharp snap one recent morning, it might've been the sound of New Orleans collectively switching off the air-conditioner at the start of a dramatically cooler day.
Now the odds of the A/C staying off for any extended period may be low, but thatâ€™s not the point. The sound was a harbinger of the fall, and others will follow, including some that speak directly to New Orleans appetites. Â Â Â Â Â Â Â Â Â Â Â
Hunting alligator used to be an unregulated enterprise, but then it was outlawed in Louisiana. Years passed and the government decided to overturn their decision, but has kept hunting isolated to September.
If you sit down with Joey Fonseca to discuss alligator hunting, he'll let you know that governmental regulations make his blood boil. But you'll also quickly learn that his excitement for alligator hunting is contagious. Joey is one of this week's guests whose work preserves culinary traditions.
Another is Dr. Oliver Houck, an environmental professor at Tulane. His frequent visits to the Mississippi River battureÂ have taught him to love that mysterious place and give him a handful of stories to share. We'll also speak with Jim Heimann and Jarred Zeringue â€” men who have indirectly documented a time and place by preserving restaurant menus and grandma's recipes, respectably. Â Â
Since most Louisianians are nurtured to embrace an extraverted social life, getting together is second nature to life in the Bayou State. But as often as bombastic parades and revelries help build our communities, spending time over at ya momâ€™s house is just as important.
On this weekâ€™s Louisiana Eats!Â weâ€™re joined by a group of guests who want nothing more than for you to be comfortable in your own home.
A good cook can spend years getting the flavor and seasoning in a single pot of jambalaya just right.
But when there are lots of portions to serve â€” like a tailgate party or big family gathering â€” scaling up a classic and complicated recipe like jambalaya can get tricky.
Thatâ€™s where Jay Grush comes in. Grush goes by the name â€śStadiumRatâ€ť on an LSU sports message board called tigerdroppings.com. A few years ago, he started a dialogue with other food aficionados on the siteâ€™s Food and Drink discussion board.
Here is a different strategy for beating the crowds and getting a good brunch before kickoff on busy football weekends.Â
In the beginning there was breakfast. Then breakfast begat brunch. But then brunch went crazy, so getting some poached eggs and hollandaise for a laidback weekend meal has somehow become a half-day affair of crowd control, waiting lists and self-serve Bloody Mary stations.