WWNO skyline header graphic
Play Live Radio
Next Up:
0:00 0:00
Available On Air Stations
Local Newscast
Hear the latest from the WWNO/WRKF Newsroom.

Louisiana Eats: Live Fires And Cool Bars

Angie Garrett
The interior of Molly's at the Market, one of 100 bars profiled in The French Quarter Drinking Companion.

On this week's Louisiana Eats!, we set out to discover hot spots both literally and figuratively in our backyard.

Credit Thomas Walsh
Chef Ryan Prewitt of Pêche Seafood Grill

We begin at Pêche Seafood Grill, where Chef Ryan Prewitthas been replicating live fire techniques he learned on a trip to Uruguay. Ryan explains how this new process has changed his entire perspective on cooking, and we get close to the flames as he shows us his kitchen's open hearth.

If this is beyond your reach as a home cook, you'll want to stick around for Brian Landry's advice about cold smoking fish in your oven. Or if you'd prefer to go out, Chris Jay gives us the scoop on The Mabry House, a fine dining establishment located in Shreveport's Highland neighborhood.

Then, Poppy joins the authors of the French Quarter Drinking Companion for a rain-soaked tour of classy drinking establishments and debauched hole-in-the-walls in the Vieux Carré.

We're lighting the fire and cooling off, on this week's Louisiana Eats!

Milkfish Ceviche

  • 1 pound drum or grouper fillet
  • 1 cup coconut vinegar
  • 2 teaspoons salt
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh chopped chile pepper
  • 1 can unsweetened coconut milk
  • 4 tablespoons chopped green mango
  • 3 tablespoons diced purple onion
  • 1 tablespoon each, red and green bell pepper

Cut the fish fillets into ½ inch cubes. Cover with coconut vinegar and mix in the salt. Allow to marinate refrigerated for at least four hours or as long as eight. Drain off the vinegar and mix in the remaining ingredients.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.