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.
Summers in Louisiana tend to linger longer than elsewhere in the U.S., and for many locals, the heat is a perfect excuse to skip town for more exotic destinations. But for those of us who plan to stick around, there are plenty of ways to take a vacation without needing to pack a bag.
On this week's show, we travel virtually to the French Riviera with New Orleans chef Samuel Peery. Finding inspiration from coastal brasseries in French cities like Nice and Marseille, Sam has created a menu at the Kimpton Hotel's King Brasserie that offers a taste of the Côte d'Azur only half a mile from the Mississippi River.
Over at The Bell, a British-inspired pub in New Orleans' Mid-City neighborhood, locals can stop in for an ale or lager served in imperial pints – or dine in a room decked in tartan fabrics, dark woods, and Union Jack flags. Owner Andrew Bell tells us how he went from a career in professional soccer to become a British publican in the Pelican State.
Finally, we get a behind-the-scenes look at Exhibition Hub's newest immersive exhibit in New Orleans. Titanic: An Immersive Voyage takes visitors back to 1912 to experience the ship as a passenger on its ill-fated maiden voyage. Executive producer John Zaller tells us about the exhibition and the important role food played on the luxury liner.
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.
