Louisiana Eats

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.

Less than an hour's drive from New Orleans' French Quarter, Baton Rouge, and Mississippi's Gulf Coast is Lake Pontchartrain's Northshore. The charming towns of Madisonville, Mandeville, and Abita Springs are filled with hospitality and delicious dining opportunities. On this week's show, we cross the Causeway to visit our Northshore neighbors.

We begin at the Covington Farmers Market, which is widely considered to be one of the best markets in the state. We hear from market founder Bo Gallup and a pair of indomitable sisters – Jan Biggs and Ann McKenzie Mellon – who have kept the market rolling for decades.

Then, we go just a handful of blocks over to Covington's main drag, where Torre and David Solazzo's Del Porto Ristorante and their casual gastropub, The Greyhound, are bringing big, new flavors to the city's diners.

Finally, we head a bit further north to the rural town of Bush, Louisiana, where Ross McKnight and his family have cracked the code on true, American-made foie gras at Backwater Farmstead.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Although South Louisiana does not provide the easiest growing conditions, when fueled by passion and obsession, it's amazing what can be done. On this week's show, we introduce you to some real alternative thinkers who are successfully cultivating the unusual and the exotic.

We begin with a trip to the SG Tiki Farm just across the state line in Pearlington, Mississippi. There, Chef Ernie Foundas grows exotic fruits and vegetables used in the dishes he serves at his restaurant in New Orleans' Bywater neighborhood, Suis Generis. With a passion for sustainability, both Ernie and his partner Adrienne Bell use every scrap of food to achieve a zero-waste model in their restaurant.

Then, we head down to New Orleans' Lower Ninth Ward to meet bamboo guru Mark Sanders – founder of Ninth Ward Nursery. He tells the story of turning his bamboo obsession into a business.

Finally, get ready to see bamboo on your dinner plate. We chat with Kay Koppedrayer, author of Cooking With Bamboo, who shares how she came to make bamboo part of her family's diet and how you can do the same.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Hippocrates said, "Let food be thy medicine, and medicine be thy food." That line is just as true today as it was when the Greek physician said it 2,500 years ago. We know we are what we eat and drink, yet we don’t always consume what's best for our bodies, minds, or souls. On this week's show, we gather together three experts to examine the impact our diets, our cravings, and mental health have on our lives.

We begin with Linda Shiue, a doctor and chef who guides her patients to cook healthier meals by harnessing the power of spices. Linda was just starting to spread the word about spices when we first met her in 2016. She's back in our studio to discuss her latest book, Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes.

Then, we speak with Harvard Medical School psychologist Dr. Ronald D. Siegel. A long-time student of mindfulness meditation, he explains the psychology of happiness, and why humans use food and drink as a pathway to achieve it.

Finally, we explore mental and spiritual health with Dr. David Wallace, founder of the New Orleans sober bar, Dream House Lounge. Aside from delicious zero proof drinks and an energizing oxygen bar, Dream House is a place where Dr. David encourages what he calls, "soul care."

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

As summer nears its end and thoughts turn towards back-to-school, we're having one last adventure – a tour through the rich and diverse offerings of New Orleans' Asian cuisine scene.

First, we hear from Thuy Pham, founder of the NOLA Nite Market, an evening bazaar featuring a plethora of authentic Asian street foods created by small mom and pop restaurants, complete with live music and artisan wares.

Next, we dive deeper into the local scene with Aom Srisuk and Frankie Weinberg, the husband-and-wife team that has made quite a splash both Uptown and Downtown with their popular Thai restaurants Pomelo and Good Catch.

Finally, we hear from Maggie Zhu. In her food blog, Omnivore's Cookbook, Maggie writes about modern Chinese cooking, Asian-inspired dishes, and classic recipes designed for the Western home chef. For her first cookbook, Chinese Homestyle, Maggie narrows her focus to plant-based dishes.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In today’s society, meat often gets a bad rap. But this week, we speak with three people who find great beauty in the art of the butcher, the finger-licking taste of barbecue, and even the usefulness of wild hogs.

First, Chef Matt Moore chats about his latest cookbook, Butcher on the Block, which is chock full of over 125 recipes for grilling and barbecue. The volume also offers a butchering primer for at-home cooks, as well as a personal introduction to the butchers behind the recipes.

Next, Pitmaster Ryan Mitchell, son of barbecue legend Ed Mitchell, talks about the nearly forgotten craft of whole-hog barbecue and his family’s barbecue legacy. It's documented along with some award-winning recipes in the father and son's first cookbook, Ed Mitchell's Barbeque.

Finally, Julie Grunewald, executive director of Hunters for the Hungry, joins us to explain how local sportsmen are using wild game to feed those in need. This year, Clean Out Your Freezer Day is August 18.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

When the 2018 Federal Farm Bill was signed into law, repealing the nation's 82-year prohibition on hemp, Louisiana's legislature rapidly opened the door for a booming new industry here in our state. In just a few years, the hemp industry has grown to represent over $33 million in state commerce annually. On this week's show, we explore this fibrous cannabis plant and meet the people who are extracting it, infusing it, and serving it up at your favorite local bar.

We begin with Paige Melancon, president of Louisiana Hemp Extractors. Since 2020, his facility in Arnaudville, Louisiana has processed over 2000 pounds of industrial hemp for local farmers, turning it into oils, lotions, gummies, and drinks for wholesale and retail markets. In 2022, Paige branched into manufacturing his own products under the BakPak label. He tells us about the hemp business today and looks at its future in the current political climate.

Then, we meet Eric Becker and Ken Jackson – two founders of the cannabis-infused seltzer brand, Louie Louie. With each can including five milligrams of both the cannabinoids CBD and THC, the company offers what they call a "sessionable" product designed as an alcohol alternative.

And Louisianans are drinking it up – even in old-line restaurants like the Napoleon House! Braithe Tidwell, corporate beverage director for the Ralph Brennan Restaurant Group stops by to tell us how THC cocktails have made their way onto their restaurant menus.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The 2024 Summer Olympic Games are officially underway. Athletes from more than 200 countries are gathered in Paris, looking to bring home the gold in everything from archery to water polo. On this week’s show, we raise a glass to international camaraderie by sampling spirits from across the globe.

Is there a bottle of jenever in your bar at home? Unless you’re from the Netherlands – that might not be the case. Gin and jenever expert Philip Duff joins us to explain the difference between these two distinct spirits and tells us about his intoxicating career.

Next, Count Edoardo Branca tells us the story of Fernet Branca. His family’s distillery, Fratelli Branca, was established in 1845 – but before it was sold as a spirit, it was used as a cure-all to treat cholera.

We also take a virtual trip to Peru to meet celebrity distiller Johnny Schuler, who tells the legend of pisco and his distillery, Pisco Portón. This Peruvian brandy dates back to the conquistadors of 16th century Cuzco.

Finally, Alexandre Gabriel of Maison Ferrand shares stories of career producing cognac in Grand Champagne, the cognac region of France.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In 1983, the Louisiana legislature named crawfish as the official state crustacean. In 2008, they proclaimed the Sazerac as New Orleans' official cocktail. And on June 1, 2024, Billy Nungesser, Lieutenant Governor of Louisiana, proclaimed Blue Plate Mayonnaise to be the official mayo of poor boy sandwiches. On this week's show, we explore some other essential poor boy ingredients.

We begin with the story of the first poor boy loaf ever baked from the inventor's grandson and great-grandson, John and Jason Gendusa. The Gendusa family bakery has been inextricably tied to that famous New Orleans sandwich since 1929.

Next, Sandy Whann of Leidenheimer Baking Company shares the story of his family's bakery which dates back to 1896. We also speak with his son William Whann, who is carrying on the family business.

Finally, we have a taste of Chisesi Brothers and hear the delicious story of their 100-plus year-old family history from fifth generation Nicholas Chisesi and his octogenarian dad, Philip.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.