Stuffed & Busted

The third, and possibly final, episode of Stuffed & Busted is a long-form tribute to our favorite restaurant of all time: Lucky Palace Chinese Restaurant in Bossier City. On Thursday, Feb. 15, 2018, the James Beard Foundation announced their list of semifinalists for the annual James Beard Awards, and Lucky Palace Chinese Restaurant in Bossier City was right there on the list nominated for Best Wine Program. Whether or not Lucky Palace makes the cut to become an award nominee, and whether or not the James Beard Award ends up hanging in Bossier City - which, honestly, would be incredible - we want to luxuriate in this moment. We’re not crazy, y’all; Lucky Palace has one of the best wine programs in the United States. Long live Northern Goddamn Louisiana. In this episode, you’ll hear from: Angie White, Slow Food North Louisiana Chef Boz Baucum, Marilynn’s Place Chef David Bridges Holly Lim, Lucky Palace Chinese Restaurant Kuan Lim, Lucky Palace Chinese Restaurant Tom Tomlinson, Morgan Winery Wallace Levy McKeel, Purveyors of Fine Wine As we mention in the podcast, this episode is sponsored by Jason Brady Restaurant Group. They host the best free wine tasting in Shreveport-Bossier every Thursday night at the Wine Country Bottle Shop. Never miss another chance to drink great wine for free by signing up for their e-mail newsletter http://www.jasonbradyrestaurantgroup.com/ Like their Facebook page https://www.facebook.com/winecountrybottleshop/ If you’d like to make a future episode of Stuffed & Busted possible, please contact Chris Jay about advertising opportunities at (318) 272-1696 or chrisjay318@gmail.com. Ads start at just $100 per episode, and without selling a few, we can’t produce future episodes of Stuffed & Busted. We have a lot of episodes that we would love to do, but sadly, we also have a lot of bills to pay. P.S. Even if we stop producing episodes, we’ll still keep posting crazy North Louisiana food-related stuff on Facebook, so you mas as well put down your wine glass and... Like Stuffed & Busted on Facebook: https://www.facebook.com/StuffedandBusted/

The second episode of Stuffed & Busted is all about secrets — secret menu items, best-kept secrets of the Shreveport food scene and even a (sort of) secret restaurant. In this episode, you’ll hear: -The stories behind secret menu items from Marilynn’s Place, Ki Mexico and Herby-K’s -A new installment of “Ask A Dang Farmer” featuring Evan McCommon of Mahaffey Farms -A visit to the Bossier Parish Community College Culinary Arts Buffet and a conversation with Chef Julie Dupont -A mention of a Runner’s World podcast episode featuring our running inspiration, Josh LaJaunie (not LeJeune, bruh). -Lots more mouth-watering food talk!

Tell your ears to put on their stretchy pants! The first-ever episode of Stuffed & Busted is here, and it's about all-you-can-eat buffets. In this episode, you will (hopefully) be entertained by such segments as: · Chris's dad, Donny Jay, talks about his love of all-you-can-eat crab leg nights at DiamondJacks Casino in Bossier City. · Chris and Sara take video game designer Alex Gold to Golden Corral for Sunday brunch. · Chef David Bridges shares his "expansive" method of systematically eating his way through the Sumo Supreme Buffet in Shreveport. · Pancho's Mexican Buffet enthusiast Michael Zuniga reflects on a lifetime spent raising the flag for more sopapillas. · In a recurring segment called "Ask a Dang Farmer," we visit with Newt Lynn of Lynn Family Farms in Belcher. · Chris and Sara share their personal (and possibly worthless!) opinions on the local food and drink scene. Good stuff gets "stuffed" and the bad stuff gets "busted."

Stuffed & Busted is a new podcast about food and drink in Shreveport and Bossier City from All Y'all Media. Hosts Chris Jay and Sara Hebert talk with chefs, farmers, and food lovers about what they're growing, serving or eating. There's also restaurant talk, cooking, drive-thru daiquiris and more. Subscribe to Stuffed & Busted on iTunes, SoundCloud or stream new episodes at www.allyallblog.com.