Food

Louisiana Eats!
5:00 am
Sat March 29, 2014

Creativity Doesn't Come Overnight: Culinary Mentorships

Whether they attend culinary school or gain an apprenticeship, the finest chefs are students forever looking to sharpen their culinary skills.
Credit Wikipedia/Maggie Black's The Medieval Cookbook

Among the many professions that require an ongoing sense of inquiry and creativity is a chef. On this week's Louisiana Eats! we'll hear about the illustrious career of Jacquy Pfeiffer,a pastry chef who's helped found The French Pastry School in Chicago and has also been the subject of a documentary by D.A. Pennebaker.

Then we're joined by the Nola Pie Guy, a graduate of The French Pastry School, to hear how his education prepared him for a life in pastry.

And finally we'll hear how Syrena Johnson keeps her ambitions in fine-dining afloat by mentoring with A-list chefs around New Orleans. 

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Food
4:36 pm
Thu March 27, 2014

Where Y'Eat: Smoking Hogs, Blowing Off Steam

New Orleans chefs including Aaron Burgau, Nathaniel Zimet, Dan Esses and Bart Bell celebrate a win in last year's Hogs for the Cause competition.

Hogs for the Cause, a charitable cook-off and festival, has quickly established a niche in New Orleans restaurant subculture.

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Louisiana Eats!
5:00 am
Sat March 22, 2014

Come Celebrate Women's History Month With Innovators In Food

Women gather together in the name of food in 1917. The first International Women's Day occurred in 1911 and has become a month-long historical appreciation.
Credit U.S. National Archives and Records Administration

March is Women's History Month in the United States and the United Kingdom. To honor the month-long event, this week on Louisiana Eats! we'll speak with some of our favorite ladies in the Louisiana food scene.

Julia Reed joins us for a reflection on her life in the Mississippi Delta and why New Orleans is so dear to her heart. We'll also speak with the co-founder of the Red Stick Market in Baton Rouge and hear how Linda Green helped unit a Korean soup with a New Orleans cultural celebration.

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Louisiana Eats!
5:00 am
Fri March 21, 2014

NOCCA's Culinary Arts Program Serves Up 'The Dish That Makes A Difference'

This year's competitors: Chefs Quanna Bourgeois, Landry Duchane and Arieanna McKnight.
Credit NOCCA Institute

Each year NOCCA’s culinary arts program invites restaurateurs, chefs and media representatives to attend a cook off between three culinary students. It's for The Dish That Makes a Difference, a friendly competition that places the winning dish in more than a dozen restaurants around town.

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Food
4:35 pm
Thu March 20, 2014

Where Y'Eat: Reeling Them In With New Approach To Gulf Seafood

Fish collars, a cut behind the gills, are gaining a following at modern seafood restaurants, like Pêche in New Orleans.
Ian McNulty

Unconventional cuts of fish, raw seafood and other changes are rising in popularity, adding to the standard lineup at New Orleans restaurants.

New Orleanians know the routine well enough: Lent arrives, jokes regarding the “sacrifice” of eating fish instead of meat make the rounds, and people start gorging on fried seafood platters, oyster po-boys and the grilled fish du jour.

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Food
4:41 pm
Thu March 13, 2014

Where Y'Eat: A Forecast Of Food For St. Patrick's Day

Cabbages — and carrots, and potatoes, and onions — will deck parade floats this weekend.
Ian McNulty

Food writer Ian McNulty on the odd, annual rite of airborne produce as the city celebrates St. Patrick's Day along the parade route.

Long before we thought much about food culture, learned to crave complex flavors or even did our own ordering at restaurants, many of us began to fantasize about food thanks to one enduring classic of a book, Cloudy with a Chance of Meatballs.

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Louisiana Eats!
12:03 am
Sat March 8, 2014

From The Newsroom To The Classroom: Food Media & Food Studies

Over the course of the past 20 years media coverage of food has expanded into a plethora of beats.
Credit Jessica Spengler / Flickr

Over the past twenty years, conversations about food have entered mainstream American culture. On this week's Louisiana Eats! we'll hear how food has grown in the newsrooms and classrooms of American society with food writer Brett Anderson and professor Elizabeth Engelhardt.

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Food
4:36 pm
Thu March 6, 2014

Where Y'Eat: Healthy Helpings That Help Others

Pickled shrimp on baguette at the Green Dot Café.
Ian McNulty

Food writer Ian McNulty on two off-the-radar cafes with healthy options on the menu and social service in the business plan.

As fun as Carnival can be in New Orleans, the end of this season of parades and parties and carrying on can come as something of a relief. Whatever Lent might mean to you, the aftermath of Mardi Gras is a time to regroup and get your priorities back in focus. 

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Found Recipes
5:14 pm
Thu February 27, 2014

In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs

At Mardi Gras, cup dispensers wear a little extra flair. Pictured in the top left corner is your future milk punch container — temporarily airborne.
Chris Graythen Getty Images

Originally published on Thu February 27, 2014 6:57 pm

The morning of Mardi Gras calls for something a little hardier — and a little more indulgent — than your average bowl of Wheaties. After all, a long day lies ahead, thick with flying beads, outlandish parade floats and food in every form and function. When partying in New Orleans starts as early as dawn, a good breakfast is crucial.

And don't forget, Poppy Tooker adds: "This is the one city in America where breakfast drinking is totally socially acceptable." Why let such a splendid opportunity go to waste?

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Food
4:35 pm
Thu February 27, 2014

Where Y'Eat: Following Your Nose For Mardi Gras Meals

Street food will rule as Carnival parades roll in New Orleans.
Ian McNulty

Looking for memorable meals during Carnival in New Orleans? Food writer Ian McNulty says the answer may come courtesy of "entrepreneurial home cooking" near the parade routes. 

Conventional wisdom holds that Carnival is a lousy time to go looking for the celebrated food culture of New Orleans, that the season of parades and balls and late-night parties is when our town's intense fixation on food takes a breather.

I disagree. In my experience, the focus just shifts a bit, and this new look can be rewarding and memorable in its own right.

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