isaac toups

Since the coronavirus shutdown, Louisiana Eats has been presenting voices from the hospitality community. This week, we hear from New Orleans restaurant owners and chefs who were interviewed as part of a documentary by filmmakers Jonathan Evans and Marian Gay.

https://omny.fm/shows/its-new-orleans-louisiana-eats/covid-19-crisis-keeping-calm-by-keeping-busy

The Interior of Kitchen Witch Bookstore
Kitchen Witch

On this week's show, we look at cookbooks as a cultural artifact and biographical portrait. We begin at Kitchen Witch, a store in New Orleans specializing in rare and used cookbooks. With their shop scheduled to close soon, owners Debbie Lindsey and Philipe LaMancusa look back on two decades of business—and some of their biggest sellers.

Hans and Ragnar Karlsson, former and current owner of the Trolley Stop Cafe  in New Orleans. The family restaurant was featured in the season premiere of "Gordon Ramsay's 24 Hours to Hell and Back."
Photo courtesy of Ragnar Karlsson

Reality food TV may be a boon for networks, but what happens to local chefs and restaurants after the cameras stop rolling? On this week's Louisiana Eats, we talk to people who have participated in food TV in its various forms, with varying results.

On this week’s show, we delve into the wonderful world of cookbooks. We begin with Chef Isaac Toups, who collaborated with acclaimed food writer Jennifer Cole on his debut cookbook, Chasing the Gator. The book pulls back the curtain on the new guard of Cajun cooking. Visit our website to hear a full-length Quick Bites podcast with Isaac, which includes a cracklins tasting and a round of Cajun games.

Louisiana Eats: 2017 Louisiana Eat! Year In Review

Dec 29, 2017
Nature Trail National Scenic Byway District / Wikimedia Commons / Nature Trail National Scenic Byway District / Wikimedia Commons

As 2017 comes to an end, we take a look back at some of our favorite Louisiana Eats moments from the past year.

 

First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Boîte in New York City. Lior discusses his career's trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices.

 

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