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.
Fresh seafood has defined Louisiana's cuisine for centuries. We're joined by a field of experts to discuss how the our seafood catches impact us ecologically, economically and culturally.
We'll hear from Paul Greenberg about the environmental changes that threaten the Louisiana's shrimping industry and then pass the buck to Louis Raines, a local shrimp distributor. Gerard Marias also joins the program to share his shrimp boiling recipe and techniques.
Plus author Mark Kurlansky talks about the impact we're having on the wildlife in the ocean, and chef Tenney Flynn explains how to treat fish with the utmost respect once you've brought it home from the grocery.
More than 100 nonprofit groups and government entities have been picked to get shares of $43.7 million in BP funds to promote the Gulf Coast's tourism and seafood industries following the company's 2010 oil spill.
The first round of grants announced Wednesday by court-supervised claims administrator Patrick Juneau is part of a proposed settlement between BP and a team of private plaintiffs' attorneys.
The deal calls for BP to fund a total of $57 million in tourism and seafood promotion grants.
A Slidell crab processor says his business is suffering because Hurricane Isaac knocked many crabbers out of action.
Gary Bauer says sunken boats, damaged docks and a lack of electricity and ice are among the problems crabbers face. An assessment Friday by the state's seafood promotion board says crab harvests suffered significant disruption due to Isaac. Disruption for shrimp and finfish was described as moderate while oyster production will be limited until October.
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.