food

WRKF
6:37 am
Tue May 20, 2014

The Crawfish Festival: Sights, Sounds and History

Claws up!
Ann Marie Awad WRKF News

Originally published on Tue May 20, 2014 5:51 pm

Festival season is winding down but crawfish season is still going strong. A few weeks ago, I decided to take a trip to Breaux Bridge for the world famous Breaux Bridge crawfish festival. And who better to show a Yankee girl around than Sam Irwin, a freelance writer who just put out a book all about crawfish. It’s called Louisiana Crawfish: A Succulent History of the Cajun Crustacean.


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Green Minute
8:00 am
Fri May 16, 2014

The Green Minute: Got Allergies?

Bee Pollen is many man's enemy.
Credit ForestWander / wikimedia commons

Spring is in the air and so are the allergens! Yes, it’s allergy season. While it might seem counterintuitive, most experts agree that as we spend more and more time indoors, our allergic reactions increase. And while allergens typically trigger cold-like symptoms such as sniffling and sneezing, they can also trigger asthma attacks.

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Food
4:41 pm
Thu May 15, 2014

Where Y'Eat: When Suppertime Meets Showtime

Music and food are twin draws at the Three Muses on Frenchmen Street.
Ian McNulty

New Orleans is obsessed with food and music, but how often do they share equal billing under the same roof here? We've scouted some new and old favorite options, from barbecue with blues to contemporary jazz with Creole flavors.

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Louisiana Eats!
5:00 am
Sat May 10, 2014

Need A Drink? Raise Your Glass To American Craft Beer Week

Tin Roof Brewing Company's William McGeeHee has plans of building a tap room at his brewery in Baton Rouge, where he'll be able to serve specialty-crafted, small-batch beers to guests.
Credit Thomas Walsh

On this week's edition of Louisiana Eats! we raise a glass to American Craft Beer Week with brewers, bar owners, and innovators in the microbrewing industry.

We were lucky enough to snag craft beer pioneer Steve Hindy of Brooklyn Brewery for a conversation about the history of craft beer and where it’s going next.

We’ll also visit a local breweries when we speak with William McGee of Tin Roof Brewing Company in Baton Rouge and Kirk Coco at NOLA Brewing Company. And we top it off with a chat at The Avenue Pub with Polly Watts about her predictions for craft brewing in Louisiana.

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Food
4:35 pm
Thu May 8, 2014

Where Y'Eat: Not-So-Simple Math For Restaurant Growth

The newly opened Square Root serves a nightly tasting menu of at least a dozen small dishes, like this Wagyu beef with marrow emulsion.
Ian McNulty

From physical expansions to spin-offs to a high-profile second concept, ambitious chefs are finding different ways to expand while keeping the dining options coming.

Open a burger joint or coffee shop and the path to expansion can be as clear as a roadmap: find a good location and replicate.

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Latest News
3:50 pm
Mon May 5, 2014

Iconic New Orleans Snoball Stand Honored With A James Beard Award

Hansens Sno-Bliz is being recognized as an "American Classic" by the James Beard Foundation.
Lara Cerri Flickr

An iconic New Orleans snoball stand — Hansen's Sno-Bliz — will be recognized as an "American classic” at the James Beard Awards on Monday night in New York.
 
The American Classics award is given to long-running establishments with local character and quality food.

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Louisiana Eats!
8:23 pm
Sun May 4, 2014

The Ebb And Flow Of Louisiana Seafood

Scientists and writers have speculated that Louisiana's bounty of redfish, shrimp, crab, and other seafood could be jeopardized in the changing global landscape.
Credit Louisiana Angler

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.

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Arts & Culture
7:53 am
Fri May 2, 2014

How Joyce's Lemonade Gets To Jazz Fest

Joyce Brossett leads a team to bring Joyce's Lemonade to Jazz Fest.
Eve Troeh

Sure there’s the music line-up at the New Orleans Jazz and Heritage Festival this weekend. But for some, the most important notes are savory, sweet or tart.

Each one of the food and drink booths at the festival is a stage all its own — with long hours of preparation and hard work to put on a good show. We looked behind the scenes at one staple item of Jazz Fest: Joyce's Lemonade.

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Latest News
6:22 pm
Thu May 1, 2014

Sterling Farms Grocery Store In Marrero Closing

The Sterling Farms grocery store opened last year with great fanfare, with one of its goals to bring fresh produce to New Orleans' food deserts.
suncity_sundaram Flickr

The Sterling Farms grocery store in Marrero co-owned by actor Wendell Pierce is closing just one year after opening, the Times-Picayune reports.

Best-known for his roles in the cable TV series The Wire and Treme, Pierce has said that one of his most important goals with opening the market was to place fresh produce in urban “food deserts” where it was not otherwise available.

First Lady Michelle Obama had visited the store last July after making an address in New Orleans on nutrition and obesity.

Food
4:35 pm
Thu May 1, 2014

Where Y'Eat: Food Finds Around Jazz Fest

Spring rolls from Indochow, a street food vendor that serves from Pal's Lounge near Jazz Fest.
Ian McNulty

The enterprising neighbors and opportune eats in the colorful neighborhood around the New Orleans Jazz & Heritage Festival make for an appetizing scene before or after the show.

Everyone knows you should be ready to eat during a day at Jazz Fest. But no one says you have to show up starving. And on the way back out, I’ve found it’s a good idea to have a little room in the tank too, to be ready for opportune eats.

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