With so much to do during the holidays and so little time to do it, they often don't feel like "the most wonderful time of the year." But if you pocket a word of wisdom from our guests, perhaps you'll be able to go about the next couple weeks breathing easier.
The Holy Trinity Greek Orthodox Church is the oldest Orthodox Church in America. For 150 years the members of the church have passed down their traditions bit by bit, day by day. But now that our culture has changed and fewer people have extra time on their hands, the culture could be in jeopardy of being lost. This week on Louisiana Eats! we'll speak with the women of the church as they prepare finikia to hear their thoughts about community, family and heritage.
The interior of Aaron Sanchez and John Besh’s new restaurant is split into two designs: one that looks like the iconic architecture of New Orleans, and the other is an homage to Sanchez’s vibrant tattooed body. Even though both of these chefs have found success independently, their new collaboration at Johnny Sanchez is having each chef second guess what they took for granted.
In addition to countless children trick-or-treating, revelers of all ages will be hosting and attending parties this week to celebrate Halloween, a holiday that gives everyone an opportunity to get creative with costumes and cuisine.
Years ago, Scott Gold was asked to be a guest chef for a Halloween themed dinner party. Taken from this week's edition of Louisiana Eats!, Scott explains what dishes he prepared for his hair-raising meal and rhapsodizes about the joys of playing with one's food.
On this week’s Louisiana Eats! we speak to Manbo Sallie Ann Glassman about the role food plays in ceremonial vodou, chat with Mary Ann Winkowski about her ability to speak with the departed, and learn about rituals, mojo bags, and herbal remedies from Miriam Chamani.
Plus, Scott Gold throws a Halloween party and Chris Jay visits the Grill of the Dead in Shreveport.
For 28 years, Cakebread Cellars in Napa Valley has gathered together a small group of chefs, journalists and food enthusiasts for an intensive four day seminar at the American Harvest Workshop. The Louisiana Eats! team was invited to participate at this year’s program, so we’ve brought back some of our favorite stories from the West Coast.
Taking a cue from America's pre-Prohibition cocktail heritage, Allen has joined the flourishing community of what he describes as "boutique distilleries" that make pure alcohol in small quantities across the country.
It probably won’t surprise you that people who distill, prepare and sell alcohol are generally cheery. But what is it about their job that puts them in such a good mood? Some get to meet new faces every day, while others study the history of their profession, while even fewer teach the trade to apprentices. Whatever the case, they’re all willing to share their knowledge with others and pursue a comprehensive understanding of their profession.
Marvin Allen has tended bar at The Carousel Bar for twelve years and in that time he’s watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter.