Dining trends and new concepts can be exciting, but for some New Orleans expats the food priorities are all from the past. The holiday season is their time to reconvene with familiar flavors, and that time is limited. Don't get in their way.
For those interested in the latest from the realm of food and restaurants, these have been exciting times around New Orleans. There have been so many new eateries, new flavors and hot trends turning up, it’s been hard just to keep track of them, never mind try them all.
Where Y'Eat: After Hours Eats For The Holiday Season
On a recent Friday night at the new Uptown nightspot Ivy, the wait staff seemed to be in perpetual motion, whisking around tightly-spaced tables with plates of crab claws, sliced Italian meats curled on wooden platters and amber-hued Old Fashioned cocktails in rocks glasses the size of goblets.
This week's edition of Louisiana Eats! investigates health care in the restaurant industry from an insider's point of view. We'll hear about life in the kitchen and the toll it takes on the workers who prepare our food.
NEW ORLEANS - By one count there were already 65 restaurants on the three miles of Magazine Street, a major artery through this city's upscale districts. But on a recent Monday, diners were eager for No. 66. The minute the lights went on at Ivy, an autumnal little lounge with an as-seen-on-TV chef, the curious were at the door.
Commercial kitchens are the workplaces (and playgrounds) of some of the most inventive people around and they have some of the best soundtracks on the planet.
When your dinner reservation is still just a pencil mark in a ledger, long before the candles are lit, before the linen table cloths are smoothed and the cutlery is placed just so, your favorite restaurants are suffused with great music. Rock 'n' roll, gut-bucket blues, country, funk, ska, and jazz make the food taste better because the chefs are listening. And their musical taste is just as refined as any other.
Dillard University's Office of Community Relations is helping people in Gentilly stay healthy. Eve Abrams explores the university's efforts to combat obesity, poor nutrition, and bad eating habits throughout the neighborhood.
Chrisean Mitchell shows me around the community garden in back of her Gentilly school.
In honor of the incredibly rare occurrence of Thanksgiving and Hanukkah overlapping, Louisiana Eats! is building the perfect Thanksgivukkah holiday meal with caterers, cooks and bakers.
First we'll speak with Bertha Pichon, a Creole woman who's been the Kosher caterer in New Orleans for over forty years. The Kosher conversation continues with a chat about traditional Hanukkah cooking preparations with Mildred Covert.
Then we'll hear about some of Louisiana's favorite Thanksgiving dishes from Madeline Wright and the NOLA Pie Guy.
Good local meat meets local Good Eggs. Seth Hamstead from full-service butcher Cleaver & Co., and Tess Monaghan from online farmer's market Good Eggs, are leading the local revolution back to the future of good, old fashioned, locally grown, seasonal and sustainable food. And they deliver.