Manchac Chit Chat

Manchac Chit Chat

By Middendorf's RestaurantSociety & Culture
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Manchac Chit Chat episodes

  • Fettuccine & Cocktails Chit Chat
    Horst Pfeifer Chit Chats with Fred Holley of Republic National Distributing Company. Fred shares his expertise of wine and spirits, his interesting family history in New Orleans and his love of Italian Food. And, of course, he's a fan of our "Fettuccine Frenzy."
    34 min
  • Tangi Tourism Chit Chat
    Horst Pfeifer chit chats with Carla Tate, Executive Director of the Tangipahoa Parish Convention & Visitor Bureau. Carla has the scoop on all the fun happenings and great attractions in Tangipahoa Parish. Middendorf's is proud to be the gateway to Tangi Parish from the South via I-55. Come on over to Tangi -- it's a great place to visit!
    29 min
  • Port Manchac Chit Chat
    Horst Pfeifer chit chats with Pat Dufresne, Executive Director/CEO of Port Manchac. The Port is less than 2 miles from Middendorf's, and we were really surprised to discover just how little we knew about the Port -- how it came to be, what goes on at the facility and its importance to the shipping industry.
    23 min
  • The Alligator Man Chit Chat
    Horst Pfeifer chit chats with Bruce Mitchell, aka "The Alligator Man" -- a Ponchatoula, LA native and star of the History Channel's "Swamp People." Bruce shares great stories of growing up around these parts, working on his hit show and visiting Middendorf's for over 50 years. This is a really fun episode. Bruce and Horst really bring the laughs!
    46 min
  • Meet Horst Pfeifer
    Middendorf's Owner and European Master Chef Horst Pfeifer takes over the entire first episode of "Manchac Chit Chat" to share his story. Learn what it was like growing up in Germany, how he got into cooking and how he ended-up at Middendorf's.
    27 min

About Manchac Chit Chat

From the publisher's feed

Coming to you from the iconic Middendorf’s Restaurant… Owner Horst Pfeifer will bring you behind the scenes and introduce you to the unique people from near and far who we get to know through the restaurant.