Ti Martin

The fascinating food business is so multifaceted that it's always changing and evolving. On this week’s show, we look at how delicious new products make it from concept to dinner table and how one simple product turned ordinary folks into food celebrities.We begin with actor Harry Hamlin and his niece, veteran food-industry leader Renee Guilbault. They tell us how serving lunch to some famous TV housewives led them to host the AMC cooking show, In the Kitchen with Harry Hamlin. We also learn about their innovative new enterprise, Harry's Famous Pasta Sauce.Next, Pepper Baumer of Crystal Hot Sauce and Ti Martin from Commander's Palace recount the Cinderella story of leftover pepper pulp's transformation into a hot new condiment – a smash of a mash called Crystal Pepper Pulp.Remember the chicken sandwich wars that pitted fast-food chains against each other? This year, the Louisiana Fried Chicken Sandwich Challenge set out to show that the best chicken sandwich in America was actually created in a home cook’s kitchen. We learn about the event and meet the national winner, Mindea Pituk.Finally, we chat with Samantha Stein and Dan Trahant of Reily Foods, the company behind Blue Plate Mayonnaise. We learn how they set out to create a new twist on two southern sauces – tartar and cocktail.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. On this week's show, we celebrate the local 2024 winners and nominees. Ti Martin tells us about the party she hosted at Commander's Palace to recognize them. We also hear from mixologist extraordinaire, Chris Hannah and Chef Arvinder Vilkhu, along with his son, Ashwin, of Saffron Nola.

Commander's Palace has been a New Orleans culinary landmark since it first opened in the city's Garden District in 1893. Once Ella Brennan and her family took It over in the 1970s, it became an international sensation, elevating Louisiana cuisine and launching the careers of chefs Paul Prudhomme and Emeril Lagasse. On this week's show, we celebrate 130 years of Commander's Palace by dipping into our archives to bring you Commander's stories past and present. We begin with the restaurant's Executive Chef Meg Bickford, the first female in 127 years to burst through the gender barrier and command the historic kitchen. We also hear from co-proprietors Lally Brennan and Ti Martin, before Dickie Brennan shares his memories of the restaurant's earliest days.

It’s Mardi Gras season in Louisiana in a year like none other. The coronavirus pandemic brought an abrupt halt to annual balls and parades, and "donning a…

On this week's show, we celebrate Commander's Palace and its visionary matriarch Ella Brennan, whose highly-anticipated memoir is coming out next…

How does August begin in New Orleans? With trumpeters sweating while they invoke the spirit of Louis Armstrong in the French Quarter, and with…

Fine wines exploded in popularity during the 1980's and 90's, and soon after there was a proliferation of mirco-breweries in America. Now, the demand for…