Louisiana Eats

The life of a chef is often regarded as glamorous and exciting, but in reality, it's a hard life – exemplified by long hours and frequent financial challenges. For many, it's the only life imaginable. Nathanial Zimet, the ambitious chef behind Boucherie and Bourrée in New Orleans, falls directly into that category. Drawn to the restaurant business at the age of 15, the North Carolina native soon learned it was the only career for him. On this week's show, we sit down with Nathanial to explore what led him from London's Le Cordon Bleu to his purple food truck in New Orleans, where his culinary life here began. From Hurricane Katrina to a near-fatal shooting in 2011 – the indomitable Nathaniel has risen to the top, again and again. So has Drew Ramsey, whose family has run Hubig's, makers of New Orleans’ favorite hand pies, for three generations. After a fire destroyed their factory in 2012, a return seemed improbable. But like a fried Phoenix rising from the ashes, Hubig's is back in business after a 10-year hiatus. Drew tells us his tale of tragedy to triumph. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Twelfth Night marks the birth of the late New Orleans icon, Leah Chase. The culinary legend, who passed away in 2019 at the age of 96, was the undisputed Queen of Creole Cooking and a civil rights activist who changed lives over a bowl of gumbo. On this week's show, we spend the hour honoring Leah's talent, achievements, and lasting legacy. We begin with one of our favorite Louisiana Eats moments: a special day we spent with Leah in 2012, when then-Mayor Mitch Landrieu kicked off the official start of Carnival season at Gallier Hall with king cake and a surprise for Leah on her 89th birthday. From there, we look back on Leah's early life in Madisonville, Louisiana. Leah describes growing up on a strawberry farm, and the lessons she learned that shaped the legend she would become. We continue with an oral history from NOLA Life Stories, in which Leah recounts her first experiences working in a café in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection. Next, we arrive at a turning point in Leah's life — the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky's, her in-laws' simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken Clemenceau on fine linen, Leah elevated the dining culture for everyone. Leah tells us about her famous Gumbo z'Herbes, a dish she served at her restaurant every Holy Thursday for over 60 years. We also chronicle how Leah rebuilt Dooky Chase's after Hurricane Katrina. Eleven years after the storm, Leah experienced two other monumental life events — the first was her 2016 Lifetime Achievement Award from the James Beard Foundation. Months later, Leah's husband and partner Edgar "Dooky" Chase — the man who played a key role in her success — passed away at the age of 88. In this final segment, Leah reflects on their relationship and shares her thoughts on death and living a fulfilling life. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Another year has come and gone. As we look forward to a new one, Louisiana Eats is taking a moment to reflect on the year that was 2024. First, we remember educator, activist, and former First Lady of New Orleans – Sybil Haydel Morial – with an extended version of our 2016 conversation with her. She shares stories of growing up in the Jim Crow South and her husband's successful campaign to become first Black mayor of New Orleans. We also discuss the key roles Leah Chase and Dooky Chase's Restaurant played in Sybil's life. We also celebrate two restaurateurs who took on the task of feeding food insecure kids over the summer – Amanda and Isaac Toups of Toups' Meatery. We revisit our conversation with Amanda and give you an update on what their new nonprofit, Toups' Family Meal, accomplished in 2024. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

When it comes to supporting the community, chefs – New Orleans chefs in particular – are an extremely generous, giving bunch. And when it comes to helping their own in the service industry, they’ll gladly give the shirt off their back – literally! To raise funds for a local mental health services program for hospitality workers, 21 Crescent City chefs have recently peeled off a bit more than just their shirts, baring it all – or at least most of it – for charity. On this week's show, we learn about Jiggly Bits: The New Orleans Naked Chefs Calendar for 2025. The project is the brainchild of local food photographer, Kat Kimball. Kat joins us to discuss the cheeky calendar with stories of photoshoots involving fireballs, flying bagels, and strategically placed cookware. The chefs featured in Jiggly Bits are a veritable who's who of our city’s dining scene, including Mason Hereford of Turkey and the Wolf, Charly Pierre of Fritai, Nina Compton of Compère Lapin, and many more. We speak with Chef Nina, as well as Mr. June and Mr. November (Prince Lobo and Eric Cook) about what it's like to be in front of the camera in the altogether. We then learn about the charity they stripped down for: WeHelp NOLA. Founding Director Olivia McCoy tells us about the nonprofit which provides free mental healthcare access to service industry workers. Taking tasteful nudes is one thing, but photographing food? That's an art within itself. We end our show with prolific cookbook author Kit Wohl, who welcomes us into her home studio where she writes, cooks, styles, and photographs her beautiful books. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

No one needs to explain the spiritual aspect of cooking to Louisianans. For generations, the thoughtful preparation and service of food has been our way of loving people and building community. This week, we take a look at folks all around the world who also take a spiritual and community-based approach to food. First, we hear from author Jody Eddy, who spent two years visiting monasteries, temples, and other spiritual communities everywhere from Minnesota to Morocco, discovering the rich culinary rituals of each group. She compiled her experiences in Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces, a fascinating cookbook full of traditional recipes and the stories of their spiritual roots. Then, we explore one of the South's favorite backyard crops that's almost a religious icon in Louisiana – the mirliton. Planted ritually and used in religious ceremonies in Mesoamerica, mirliton has been traditionally planted on Christmas Eve and harvested in August – making regular appearances on Louisiana holiday tables. Our mirlitons drowned in Hurricane Katrina and were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The elves are busy in Santa's workshop at this time of year! So as we head into the big holiday gift-giving time, Louisiana Eats is talking with some homegrown Louisiana elves for delicious inspiration. First, we hear from Jady Regard, CNO (Chief Nut Officer) and second-generation proprietor of Cane River Pecan Company in New Iberia. He tells us how the past half-century has seen his family's enterprise grow from a small Acadian pecan orchard to a purveyor of fine culinary gifts starring the state's official nut. Next, we head down to New Orleans' Lower Garden District to speak with Christopher Nobles of Piety and Desire Chocolate. Since founding his bespoke business in 2017, the local chocolatier has been uncompromising in his reverence and passion for chocolate, while balancing science and art in his bean-to-bar production. And nothing goes better with chocolate and pecans than a cup of New Orleans coffee! Patrick Brennan, of the famous restaurant clan, talks about leaving the family business to strike out on his own. We learn all about Congregation Coffee, Patrick’s new roasting business and coffee shop in Algiers Point. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

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.

In our increasingly fast-paced world, traditional foods and foodways often have trouble competing with speed and convenience. But never fear. All over the planet there are people working to save the superior flavor, nutrition, and cultural significance of heritage foods. On this week's show, we introduce you to some of our greatest heritage food warriors. We begin with Sarah Lohman, author of Endangered Eating: America’s Vanishing Foods, who recounts her adventure researching some of the country's rarest ingredients and the often extraordinary efforts to preserve them. Next, we meet a trio of folks from an organization at the center of this movement, Slow Food USA. They discuss their book, The Ark of Taste: Delicious and Distinctive Foods That Define the United States, which provides an in-depth look at some of the stories behind these disappearing flavors. Finally, we speak with classically trained chef and food anthropologist Casey Corn. She hosts Magnolia Network's Recipe Lost and Found, a show that helps families recover their long-lost recipes and the memories that go with them. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The fascinating food business is so multifaceted that it's always changing and evolving. On this week’s show, we look at how delicious new products make it from concept to dinner table and how one simple product turned ordinary folks into food celebrities. We begin with actor Harry Hamlin and his niece, veteran food-industry leader Renee Guilbault. They tell us how serving lunch to some famous TV housewives led them to host the AMC cooking show, In the Kitchen with Harry Hamlin. We also learn about their innovative new enterprise, Harry's Famous Pasta Sauce. Next, Pepper Baumer of Crystal Hot Sauce and Ti Martin from Commander's Palace recount the Cinderella story of leftover pepper pulp's transformation into a hot new condiment – a smash of a mash called Crystal Pepper Pulp. Remember the chicken sandwich wars that pitted fast-food chains against each other? This year, the Louisiana Fried Chicken Sandwich Challenge set out to show that the best chicken sandwich in America was actually created in a home cook’s kitchen. We learn about the event and meet the national winner, Mindea Pituk. Finally, we chat with Samantha Stein and Dan Trahant of Reily Foods, the company behind Blue Plate Mayonnaise. We learn how they set out to create a new twist on two southern sauces – tartar and cocktail. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

From the height of its popularity in the 19th century to its modern revival, absinthe has a long and storied history. A favorite pastime of artists, writers, and bohemians, the spirit known as "the green fairy" was subject to a near global ban for nearly a century due to myths about its hallucinogenic effects. Even after those bans were lifted around the turn of the millennium, its wild and mysterious reputation remains. On this week's show, we delve into the mythical world of this once illicit elixir. We begin with Evan Rail, author of The Absinthe Forger. In this true crime novel, Evan follows the trail of a shadowy grifter who uses absinthe's mythical status to his own ends. Along the way, Evan gives readers a fascinating glimpse into the international underground absinthe scene that proliferated during the drink's prohibition. Then, Marielle Songy joins us to discuss the history of an iconic New Orleans cocktail: the Absinthe Frappé. Marielle delves into the early days of the drink and its first home, the Old Absinthe House in the Crescent City. Today, you can enjoy an Absinthe Frappé anywhere in the nation thanks in no small part to New Orleans environmental chemist Ted Breaux. Ted tells us about the two decades he spent analyzing pre-ban absinthe bottles to prove to the U.S. government that there was nothing dangerous about the fabled green liquor. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

When customers walk into the quaint dining room of Tournesol Cafe & Bakery, they are immediately greeted by the aroma of fresh-baked breads and pastries. And whether they choose a raspberry croissant, chocolate éclair, or tres leches, the decision is bound to be a happy one. Carlos Sanchez is the owner, baker, and chef behind the charming Covington, Louisiana establishment – but he didn't start out to become a maker of culinary magic. Carlos was raised in Central America during an unstable time for his native El Salvador. In 1990, a raging civil war forced his emigration to the United States where he found work washing dishes in a Los Angeles restaurant. When his interest in cooking caught the owner's eye, Carlos' culinary career began. In 2003, he moved to New Orleans where he held such prestigious posts as sous chef to Dominique Rizzo at La Boulangerie, as well as head baker and sous chef of the Donald Link Group. Along the way, Carlos' work was awarded 2017 Best Baguette in New Orleans and 2018 Best Croissant in New Orleans by the Southern Food and Beverage Museum. In 2020, in the midst of the pandemic, Carlos fulfilled his dream of opening his own bakery in Covington. He joined us to talk about Tournesol, and the winding path that brought him there. Big thanks to our sponsor, Visit The Northshore, where you can discover world-class culinary flavors and so much more. Experience the bounty of the bayou and rich culture from award-winning chefs, soulful mom and pop restaurants, extraordinary bakers, and creative mixologists. To learn more, request the Explore the Northshore Visitor Guide for inspirational stories, custom itineraries, and event information at VisitTheNorthshore.com.

Many chefs spend their entire careers content to run a single restaurant. But others have a different vision – one that encompasses multiple locations or even various kinds of eateries. This week, we take a look at three such New Orleans restaurateurs and find out how they've gone about building their culinary empires. We begin with Chef Aaron Burgau, who opened his first restaurant, Patois, in 2007. Since then, he’s opened or acquired several dining spots – each one completely different from the last. Aaron shares the secrets to his success. Next, restaurateur Greg Tillery recalls the leap of faith that led him to buy a food truck, where he learned, through trial and error, how to run a business. He explains to us how those efforts led to his We Dat's Chicken and Shrimp, with locations in different states – and even a seasoning line. Finally, we look back at one of New Orleans’ most colorful culinary characters – the late Al Copeland, who founded the Popeyes fried chicken empire. This kitchen-rags-to-chicken-riches story is the subject of the book, Secrets of a Tastemaker. Al Copeland, Jr. joins us to discuss his father's life – from his humble beginnings and through its highs and lows. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Halloween season has arrived – that magical time when revelers across the country take to the streets disguised as ghosts, vampires, and witches. Here in Louisiana, of course, you'll find those kinds of spooky sightings all year round! On this week's Louisiana Eats, we've got all treats for you – and no tricks! Witchcraft has cast a spell on society for a long time, and with it, many literary and film references to good witches and bad witches. But it's not always so cut and dried. To begin our show, we speak with Orenda Fink, author of the memoir, The Witch's Daughter. Orenda, who's perhaps best known as half of the dream pop duo Azure Ray, tells us the story of being raised by a mother who claims to be a witch, and the madness that bound her family together. Orenda Fink will be presenting and signing her new book when she appears at Octavia Books in conversation with host Poppy Tooker on Friday, November 1 at 6pm. Next, we sit down with Cristina Quackenbush, the witchy chef behind Tatlo, a restaurant and absinthe bar in the French Quarter. From the menu to the décor, everything at Tatlo springs from Cristina's practice of benevolent witchcraft. Then, we hunt for specters in the home of Leslie Castay and Bryan Burkey, before raising a toast to our ghostly friends – with cocktails to die for! Sharon Keating and Christi Keating Sumich, authors of Hauntingly Good Spirits, take us on a historical romp through the supernatural by way of New Orleans' bar scene. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Halloween season has arrived – that magical time when revelers across the country take to the streets disguised as ghosts, vampires, and witches. Here in Louisiana, of course, you'll find those kinds of spooky sightings all year round! On this week's Louisiana Eats, we've got all treats for you – and no tricks! Witchcraft has cast a spell on society for a long time, and with it, many literary and film references to good witches and bad witches. But it's not always so cut and dried. To begin our show, we speak with Orenda Fink, author of the memoir, The Witch's Daughter. Orenda, who's perhaps best known as half of the dream pop duo Azure Ray, tells us the story of being raised by a mother who claims to be a witch, and the madness that bound her family together. Orenda Fink will be presenting and signing her new book when she appears at Octavia Books in conversation with host Poppy Tooker on Friday, November 1 at 6pm. Next, we sit down with Cristina Quackenbush, the witchy chef behind Tatlo, a restaurant and absinthe bar in the French Quarter. From the menu to the décor, everything at Tatlo springs from Cristina's practice of benevolent witchcraft. Then, we hunt for specters in the home of Leslie Castay and Bryan Burkey, before raising a toast to our ghostly friends – with cocktails to die for! Sharon Keating and Christi Keating Sumich, authors of Hauntingly Good Spirits, take us on a historical romp through the supernatural by way of New Orleans' bar scene. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Japan may once have seemed like a world away, but the most delicious elements of Japanese food and drink culture have become increasingly embedded in our American psyche. On this week's show, we celebrate the complexity and craftsmanship of Japanese drinking culture. We begin with Christopher Pellegrini, longtime homebrewer, Honkaku Spirits founder, and author of The Shochu Handbook. Originally from Vermont, Christopher now lives in Tokyo, where he has become a Japanese spirit evangelist. He introduces us to shochu, one of Japan's most popular distilled spirits, and one of the best-kept secrets everywhere else. Next, we hear Stephen Lyman, author of the James Beard-nominated book, The Complete Guide to Japanese Drinks. Stephen recounts the intriguing history of Takamine Koji whisky, and the remarkable 19th-century Japanese chemist whose work inspired it. Finally, in Japan, drinks are always accompanied by snacks, often in a bar and eatery called an izakaya. Restaurateur Jackie Blanchard drops by to explain how a Cajun girl raised on Bayou Lafourche ended up crossing the world to open Sukeban, an authentic izakaya, right here on Oak Street the Crescent City. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

From crumbly cornbread that perfectly compliments a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

It's been a long, hot summer, but fall has finally arrived in Louisiana! As temperatures and humidity go down, the Bayou State comes alive with a colorful array of autumn events and festivals. On this week's show, we enjoy a taste of fall. We begin on the Northshore, where the annual Abita Fall Fest is about to kick off, bringing national acts and local artists to the quaint town of Abita Springs. We meet festival co-founder Anthony Essaied at his restaurant and bar, Abita Brew Pub, to learn about the charming town he calls home. The arrival of October also means Oktoberfest. Chef Horst Pfiffer joins us to talk about the authentic German-style fun on tap at both Middendorf's Restaurants in Manchec and Slidell. Bavarian brews aside, there's perhaps no drink that better complements the joys of fall than a crisp hard cider. At Kingfish Cider in Jefferson Parish, Colleen Keogh is crafting and serving this bubbly alcoholic drink all year-round. Colleen gives us a tour of her cidery and taproom and explains why cider makes a refreshing alternative to traditional options. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

For those in the hospitality industry, there are few honors more prestigious than winning a James Beard Award. This year, New Orleanians were thrilled when the Beard Foundation named the Big Easy's Dakar NOLA Best New Restaurant in America. Those familiar with Chef Serigne Mbaye's original take on his native Senegalese cuisine were not surprised. On this week's show, we celebrate the local 2024 winners and nominees. First, we talk with Ti Martin, a member of the famous Brennan family and one of the grande dames of the New Orleans restaurant industry. Along with her cousin Lally Brennan, Ti has spent more than a quarter century at the helm of legendary Commander’s Palace. A multiple James Beard-winner herself, Ti tells us about the party she hosted at her restaurant to recognize this year's local honorees. Next, we hear from mixologist extraordinaire, Chris Hannah. His Jewel of the South tavern, named the 2024 James Beard Best Bar in America, serves as both a center of cocktail innovation, and an homage to Crescent City highball history. Finally, Best Chef of the South nominee, Arvinder Vilkhu, along with his son, Ashwin, recount the story of their restaurant, Saffron Nola. Here, diners enjoy the Vilkhu family’s personal blend of Indian and Creole flavors that earned a Best New Restaurant nomination just months after opening. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In 1946, a New Orleans bar owner named Owen Brennan opened Brennan's Vieux Carre on Bourbon Street. Fresh out of high school, his sister Ella became his de facto manager there. Just before Owen's untimely death a few years later, plans were in place to move the restaurant to Royal Street, where the Brennan family dynasty truly began. Today, Brennan's Restaurant on Royal Street is grander than ever – all thanks to the loving care of Owen and Ella's nephew, Ralph Brennan. Named one of the 20 most influential restaurant people in the country by Restaurant Business Magazine, Ralph runs some of the city's finest dining destinations. There's Ralph's on the Park, Red Fish Grill, the Napoleon House and Café NOMA, just to name a few. On this week's show, we sit down with Ralph Brennan himself to discuss his life in food. Then, we speak with Braithe Tidwell, the corporate beverage director for the Ralph Brennan Restaurant Group. Braithe helped the wine program at Brennan's regain its status on the Wine Spectator Grand Award-winning list. Most recently, Braithe collaborated with Piper Heidsieck to create a bespoke Brennan's champagne. Next, we learn about Brennan's annual tradition of hosting the "Slowest Second Line on Earth," complete with ten terrific turtles and a rapping judge. Finally, we step inside Brennan's kitchen for an unforgettable breakfast. For their poached eggs alone, the restaurant goes through over half a million eggs each year. Executive Chef Ryan Hacker shows us how his team perfectly poaches hundreds of eggs at a time to feed crowds of hungry morning diners. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

John Kennedy Toole's novel A Confederacy of Dunces is internationally revered for having captured the essence and eccentricity of New Orleans — and for introducing readers to its larger-than-life protagonist, Ignatius J. Reilly. On this week's show, we take a culinary look between the pages of the book that was posthumously awarded the Pulitzer Prize for fiction in 1981. We begin with Spud McConnell, well known for his portrayal of Ignatius on stage. The Gonzales-born actor has become so recognized for his embodiment of the role, that the statue of the portly protagonist, which is located on a sidewalk in front of the old D.H. Holmes building on Canal Street, was modeled after him. Then, we speak with Cynthia LeJeune Nobles, who examined food as a character in the novel, compiling recipes for her gastronomical homage to Ignatius, A Confederacy of Dunces Cookbook. Cynthia spent 18 months engrossed in the novel, and like Spud, developed a personal relationship with Ignatius and his world — jelly doughnuts and all. From there, we venture through the streets of the French Quarter to a Lucky Dog hot dog cart, which served as the setting for one of the most memorable — and gluttonous — moments in the novel. Lucky Dog's owner, Jerry Strahan, is the author of Managing Ignatius: The Lunacy of Lucky Dogs and Life in the Quarter. He discusses his iconic business and its legendary employees. Finally, we wash it all down with Ignatius's favorite local soft drink: Dr. Nut. Having disappeared from grocery shelves decades ago, the beverage is as enigmatic as Ignatius himself. Designer Phillip Collier, the author of Making New Orleans, sheds some light on the mysterious Dr. Nut and provides us with an alcoholic version that he believes closely resembles the original recipe. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.