Louisiana Eats

Brian Streeter

At one point in their lives, each of our guests had to choose whether or not they would inherit a family business. The answer didn't always come quickly, and most of them had to change the business to make it their own, but each decided to carry their family's tradition to the next generation.

flickr/Seattle Municial Archives

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. 

Marjory Collins

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. 

Poppy Tooker

Evan McCommon has been converting his family's timber ranch into a biodiverse farm. The changes have been slow, but his resolve steady as the 1,100 acres change from a dense forest to an open savannah. 

Poppy Tooker

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. 

Pan-fried calf's brains anyone? "Zombie's Delight" from Scott Gold's Halloween themed meal.
Scott Gold

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.

Valentina Powers / Flickr

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.

Terry McCarthy

Even though they weren't the most ideal crew for picking grapes, the members of the American Harvest Workshop rose to the challenge of hand-harvesting chardonnay  on a cloudy California morning.

Terry McCarthy

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.

Joe Shriner

Allen Katz believes that a shot of history in every glass makes for a better cocktail. Allen is co-founder of the New York Distilling Company located in Brooklyn, where he crafts Perry Tot's Navy Strength Gin and Dorothy Parker American Gin.

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.