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 batture 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 — men who have indirectly documented a time and place by preserving restaurant menus and grandma's recipes, respectably.
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 mom’s house is just as important.
On this week’s Louisiana Eats! we’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 — like a tailgate party or big family gathering — scaling up a classic and complicated recipe like jambalaya can get tricky.
That’s where Jay Grush comes in. Grush goes by the name “StadiumRat” on an LSU sports message board called tigerdroppings.com. A few years ago, he started a dialogue with other food aficionados on the site’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.
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.
Donald Link decided that pursuing a finance degree at LSU wasn't his style, so he opted for a life in the kitchen instead. He's done well for himself: in the past seven years the Link Restaurant Group has won five James Beard Awards.
At one point during his cooking career, Donald Link's co-workers nicknamed him "Hot Shot." Was it deserved? That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award-winning restaurants in New Orleans.