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.
Master Distiller Jimmy Russell has been making Wild Turkey Bourbon in Lawrenceburg, Kentucky for 60 years, beginning his unprecedented career in distilling in 1954 at 19 years old. In 2014, he set the record for longest tenured Master Distiller in the industry.
At the age of 80, Jimmy Russell holds the distinction of being the oldest active Master Distiller in North America.
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.
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.
When Bill Cosby announced his return to television this past week, we were delighted to share our exclusive interview with this comedy legend. Bill talks about his fondness for gumbo, some backstage shenanigans from a local crew, and reflections from the Civil Rights era.
With so much dissenting information over dietary choices, it's tough to know which regime is right for you. We're not choosing sides, but in the next hour on Louisiana Eats! we'll speak with experts who know where they firmly stand.
Nina Teicholz spent nine years researching The Big Fat Surprise, which advocates a diet of meat, cheese, dairy and eggs. Not your style? Stick around for Wynnie Stine's reflections on The Moosewood Collective, an innovative restaurant built on 60's idealism.