Louisiana Eats

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.