Martin Luther King, Jr., Thurgood Marshall, Sarah Vaughan, Duke Ellington. That sounds like the guest list of a party you wish you'd been invited to. And in a way, you were, because all of these famous names were regular visitors to one of New Orleans' best loved restaurants.
When the New Orleans Wine & Food Experience honors Leah Chase this weekend, it will be using a potent symbol of hospitality to toast one of the city's enduring examples of what hospitality is all about.
Top New Orleans chefs will be cooking up some of their finest fare in a salute to one of their own — the city's queen of Creole cuisine, Leah Chase.
Chefs John Besh, John Currence, Susan Spicer and John Folse will be cooking at a Jan. 5 gala celebrating Chase's 90th birthday and the launch of the Edgar "Dooky" Jr. and Leah Chase Family Foundation. The couple's granddaughter, Tracie Griffin, says the foundation's goal is to promote their work in the culinary arts, music and social reform.
On this week's Louisiana Eats! we'll be joined by painter Gustave Blache to talk about his portraits of culinary icon Leah Chase. And then Rusty Gaude speaks about the new sustainable status of the Louisiana blue crab.
On this week of Louisiana Eats we'll spend the day with New Orleans' culinary icon, Leah Chase, to celebrate her birthday. Plus Poppy speaks with Longue Vue Gardens' Joe Baker about their Two for Tea event.
On this year-end edition of All Things New Orleans we highlighting some of our most interesting stories from 2011. We'll hear from Kermit Ruffins, Leah Chase, and the residents of the New Orleans batture.
Jack Hopke is your host for WWNO's weekly news magazine.
New Orleans, LA – WWNO, in collaboration with Nolevie.com, brings you "Notes from New Orleans," a peek inside the unique life and culture of our region. This week Sharon Litwin is visiting Dooky Chase restaurant to satiate her appetite. However, Litwin isn't longing for the food this time around.
1 whole chicken, cut into pieces Salt and pepper Flour Oil for deep frying
Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.