What is "real" Louisiana cooking? There's Creole, there's Cajun, and what’s the difference anyway? However you define it, for many of us, it's simply what your mama used to make that made you feel loved. On this week's show, we meet three Louisiana authors whose cookbooks help tell the authentic story of our state's distinctive cuisine.
First, we hear from Eric Cook, the executive chef and owner of two distinguished New Orleans restaurants: Gris-Gris and St. John. Eric talks about the evolution of our traditional local fare – many examples of which can be found in his cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine. Eric shares his secrets to success with dishes such as crab and shrimp stew, wild duck cassoulet, and even his mama's chicken and dumplings.
Next, we welcome food writer and culinary historian Marcelle Bienvenu, who has reported on Cajun and Creole cooking for half a century. She shares her expert knowledge and talks about the fifth edition of her classic cookbook, Who's Your Mama, Are You Catholic, and Can You Make a Roux?
Finally, for 125 years, Vaucresson Sausage Company has produced its beloved brand in New Orleans' Seventh Ward. In her debut cookbook, Creole Made Easy, co-owner Julie Vaucresson shares recipes and stories both from her illustrious family of origin and the family she married into.
For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
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What is "real" Louisiana cooking? There's Creole, there's Cajun, and what’s the difference anyway? However you define it, for many of us, it's simply what your mama used to make that made you feel loved. On this week's show, we meet three Louisiana authors whose cookbooks help tell the authentic story of our state's distinctive cuisine.
First, we hear from Eric Cook, the executive chef and owner of two distinguished New Orleans restaurants: Gris-Gris and St. John. Eric talks about the evolution of our traditional local fare – many examples of which can be found in his cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine. Eric shares his secrets to success with dishes such as crab and shrimp stew, wild duck cassoulet, and even his mama's chicken and dumplings.
Next, we welcome food writer and culinary historian Marcelle Bienvenu, who has reported on Cajun and Creole cooking for half a century. She shares her expert knowledge and talks about the fifth edition of her classic cookbook, Who's Your Mama, Are You Catholic, and Can You Make a Roux?
Finally, for 125 years, Vaucresson Sausage Company has produced its beloved brand in New Orleans' Seventh Ward. In her debut cookbook, Creole Made Easy, co-owner Julie Vaucresson shares recipes and stories both from her illustrious family of origin and the family she married into.
For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
The weather is cooling down here in Louisiana, which means outdoor events are heating up across our state. Out on the Cajun Prairie, Le Grand Hoorah, a festival dedicated to the music, food, and culture of the people of Acadiana, is coming up November 1st. The annual event turns 10 this year – and to celebrate, Louisiana Eats brings you highlights from our road trip to attend Le Grand Hoorah in 2017.
We begin in downtown Mamou, where our gracious host Valerie Cahill gives us a grand welcome at the historic Hotel Cazan. After grabbing breakfast down the road at the charming Krazy Cajun Cafe, we cross the street to visit Mamou's world-famous dancing and drinking destination, Fred's Lounge. Over spicy Bloody Marys and cheap beer, Camille Fonteneau talks to us about the important role the local AM radio station KVPI has played in the community and in her life.
On our way to La Grand Hoorah, we learn why Ville Platte holds the title of "Smoked Meat Capital of the World." We make a pit stop at Paul's Meat Market and Grocery, where many locals and out-of-towners purchase their meat. We then meet Kermit Miller, the man behind "the barbecue sauce with a Cajun accent," Jack Miller's Barbecue Sauce. Continuing a family tradition begun by his father Jack in 1955, Kermit's family recipe has found a following across the country.
Finally, we arrive at Chicot State Park, where hundreds of people from around Louisiana, and the world, were gathered for Le Grand Hoorah. We hear music performances by Cajun youngsters and meet the brains behind the festival, Gilbert "Winkie" Aucoin. Winkie explains why he is dedicated to the preservation of his culture. We also eat our weight in cracklins and boudin, thanks to the tireless efforts of individuals like Toby Ryder, an expert in the art of traditional Cajun boucherie.
We end our show by learning about NOLA Nite Market, another outdoor Louisiana event happening in Westwego on November 14th and 15th. The evening bazaar features a plethora of authentic Asian street foods created by local mom and pop restaurants – complete with live music and artisan wares. NOLA Nite Market founder Thuy Pham tells us what to expect at the nighttime fete.
For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
Louisiana Eats
What is "real" Louisiana cooking? There's Creole, there's Cajun, and what’s the difference anyway? However you define it, for many of us, it's simply what your mama used to make that made you feel loved. On this week's show, we meet three Louisiana authors whose cookbooks help tell the authentic story of our state's distinctive cuisine.
First, we hear from Eric Cook, the executive chef and owner of two distinguished New Orleans restaurants: Gris-Gris and St. John. Eric talks about the evolution of our traditional local fare – many examples of which can be found in his cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine. Eric shares his secrets to success with dishes such as crab and shrimp stew, wild duck cassoulet, and even his mama's chicken and dumplings.
Next, we welcome food writer and culinary historian Marcelle Bienvenu, who has reported on Cajun and Creole cooking for half a century. She shares her expert knowledge and talks about the fifth edition of her classic cookbook, Who's Your Mama, Are You Catholic, and Can You Make a Roux?
Finally, for 125 years, Vaucresson Sausage Company has produced its beloved brand in New Orleans' Seventh Ward. In her debut cookbook, Creole Made Easy, co-owner Julie Vaucresson shares recipes and stories both from her illustrious family of origin and the family she married into.
For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
