Michel

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On this week's Louisiana Eats , we visit the Greek Isles without ever leaving the bayou. Holy Trinity Cathedral on Bayou St. John in New Orleans is home to the oldest Greek Orthodox community in North America. For over 150 years, this tight knit community has combined food and faith in the traditional way of their ancient ancestors. For 42 years, Trinity members have welcomed thousands of visitors to their annual Greek Festival. Months before the celebration begins, volunteers meet weekly, preparing huge amounts of sweet and savory dishes served during the festival. We visited the kitchens during one of their prep days and learned all about the people, their recipes and their delicious way of life.

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Author, Andrew Lawler, sits down with us on this week's Louisiana Eats to discuss Why The Chicken Crossed The World, which is also the title of his new book. You'll be amazed by the many ways that simple bird has impacted humanity over the ages. Even

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This episode of Louisiana Eats examines African American culinary life and culture in slavery times and today. Historic New Orleans Collection curator Erin Greenwald gives us a private tour of Purchased Lives New Orleans and the Domestic Slave Trade, 1808 1865, an exhibit that examines the domestic slave trade in America. Solomon Northup, the free man of color who wrote the memoir "Twelve Years A Slave" comes to life with some amazing documents that shed light on his true story. Then, food activist and author, Bryant Terry discusses the inspiration behind his new book, "Afro Vegan Farm Fresh African, Caribbean, and Southern Flavors Remixed." Bryant draws from soul food and others from the African Diaspora, interpreting them in new, fresh and healthy ways.

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To celebrate Jazz Fest, we re taking you back to 2013, where we learned how these fabulous performers get fed. Life on the road might be difficult for traveling musicians and their crews, but the perks of this lifestyle are almost impossible to replicate. Chef Anne Churchill spends her summers traveling as a cook for one of rock s most popular touring bands and has the stories to prove it. She joins us on

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On this week s Louisiana Eats , we take a virtual trip to Paris. Our first stop is a rendezvous with New Orleans Mayor Mitch Landrieu at the St. Roch Market a place where charcuterie, crepes and cheeses are served much like in a Parisian march

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On this week's Louisiana Eats, we're remembering the devastation of the BP oil spill, which took place five years ago this week. Six weeks after the spill, we produced our very first episode of Louisiana Eats, and there was no way we could ignore the disaster that was unfolding in the Gulf. We interviewed Chef Frank Brigtsen on that first show, who shared some very personal thoughts on what the spill might mean for his friends in the Louisiana seafood industry, for his own business Brigtsen's Restaurant and for him personally as a chef and Louisiana native. Chef Frank returns this week with the good news of the recovery he has personally observed. He also talks about the new dishes he created when Gulf seafood was scarce that continue to inform his menu today. Next, we hear seafood specialist Dr. Jon Bell's speculations about the future of the Louisiana oysters in 2010. Then, Rusty Gaude of LSU's Louisiana Sea Grant program brings us up to date on the reality of the Gulf fisheries and the innovations and new practices that have been put into place over the last few years. Finally, we sit down with Chef Darin Nesbit, executive chef of the Palace Caf

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Big news on this week's Louisiana Eats We move into our new studios, located in the Southern Food and Beverage Museum in New Orleans' Central City. SoFAB, as the museum is affectionately called, is a nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and related culture of the South. At SoFAB, all of the cultures that are part of the South's unique culinary heritage come together, bringing all races and ethnicities to the table to tell the tale from the farmer and the homemaker, to the line cook and the celebrity chef exactly what we strive to do every week on Louisiana Eats SoFAB founder Liz Williams gives a tour of the museum's exhibits, including a newly installed one, dedicated to the 90 year old

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Getting together with family and friends is something Louisianians do best and in springtime, the weather s just right for barbecues and crawfish boils. This week on Louisiana Eats we re going around the state to investigate two primary foods that feed the masses this time of year. Sam Irwin grew up in crawfish country, so his fascination with our state s freshwater crustacean seems natural. Sam s the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug. Then we ll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace making capabilities of a great smoked pig. CRAWFISH BISQUE Serves 8 Yields 3 quarts 4 lbs. boiled crawfish 3 lbs. crawfish tail meat Stuffing 1 4 cup flour for roux 4 T oil 1 2 lg. onion finely chopped 1 2 lg. bell pepper finely chopped 1 stalk celery finely chopped 1 tsp. thyme 1 sm. can tomato paste 1 4 tsp. black pepper 1 2 tsp. cayenne pepper 1 tsp. salt 1 2 cup plain bread crumbs 1 T fresh parsley, chopped 3 green onions, thinly sliced 1 cup chopped crayfish tails 1 stick butter 1 2 cup flour for rolling heads Make a dark roux with the flour and oil. Add onions, then bellpepper and celery, and cook until tender. Add tomato paste and chopped tails. Add seasonings and simmer on low flame 10 15 minutes. Add bread crumbs, parsley, green onions, and butter. Fill each head with stuffing. Roll in flour and bake for 15 minutes in a 300 degree oven. Set aside. Crawfish Stock Take all peelings from crawfish, onions, celery, green onions, etc. and cover with 1 gallon of water. Bring to a boil, and boil for 5 minutes. Strain and reserve stock. Bisque 3 4 cup flour for roux 1 2 cup oil 1 onion finely chopped 1 bell pepper finely chopped 3 stalks celery finely chopped 3 qt. crawfish stock 3 4 tsp. cayenne pepper 2 tsp. salt 1 2 cup tomato sauce 2 cloves garlic finely chopped 2 cups crawfish tails 1 bunch green onion, thinly sliced 2 bay leaves 2 T thyme Make a dark roux with the flour and oil. Add onions, then bell pepper and celery. Add rest of ingredients

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When Owen Brennan opened the Vieux Carre restaurant in 1946, he created a Louisiana

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