Podcasts about brigtsen

Justin Townsend (Choctaw) has been a culinarian and raconteur in the wild food world for over a decade. His passion for hunting, fishing, foraging, and the outdoors stems from his upbringing in Southeastern Oklahoma and his cultural heritage as a tribal member of the Choctaw Nation of Oklahoma. Some of his first memories are bass fishing trips with his grandfather and cooking deer meat at home with his grandmother. Justin loves spending time with his family, teaching them to hunt and fish, rewatching Anthony Bourdain's Parts Unknown for the umpteenth time, and traveling around North America meeting new people, hunting, fishing, exploring, and tasting new food.  In 2005, Justin started college at the University of New Orleans in New Orleans, LA, where he earned a BA degree in Anthropology and a BA in Geography, focusing on Food and Culture. In 2008, he started his first restaurant job after wandering the streets of New Orleans in search of a cooking job. Luckily for him, he wandered into the restaurant of James Beard award-winning Chef Frank Brigtsen at Brigtsen's, where he laid a strong foundation for his culinary career, taking him from the Gulf Coast to the West Coast and then on to the Florida Keys. Justin's last restaurant job was from 2018-2020 as the Executive Chef of Mellow Cafe & Gastropub in Key West Florida. Mellow Cafe was an upscale coastal inspired gastropub focused on fresh, sustainable ingredients.  In 2011, Justin created the outdoor media company Harvesting Nature. His focus was to create an online community focused on inspiring people to get outdoors to harvest their own food from the wild. Over the years, Harvesting Nature has blossomed into a leading brand in the wild food space, serving thousands of people and providing content through their website, social media, print media, podcasts, in person wild food camps and television.  In addition to content for Harvesting Nature, Justin self published his first cookbook, “Eat Wild Game” in 2017 and has written hundreds of articles and recipes for online and print publications like MeatEater, Outdoor News, Harvesting Nature Magazine, Spearing Magazine, Backcountry Journal, Guidefitter, On The Fly Magazine, San Diego Magazine, Keys Weekly, and many more.  Justin is recognized as an expert in the field of butchering and cooking wild fish and game. He has hosted the Wild Fish and Game Podcast since 2019 creating over 180 episodes. He has appeared as a guest on many podcasts including the Outdoor Minimalist Podcast, The Big Game Hunting Podcast, Western Hunting Hub Podcast, Huntavore Podcast, Noob Spearo Podcast, and many more.  Outdoor conservation and community service rank high on priorities for Justin. He is an active member of Backcountry Hunters and Anglers in multiple states and served on their national advisory board for the Armed Forces Initiative from 2021-2022. BHA's AFI, “focuses on introducing the military community to public lands and waters by providing outdoor adjunct therapy to enhance their mental, spiritual, and emotional well-being while providing them a new mission as conservationists.” Justin is also an active duty member of the United States Coast Guard. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin Townsend (Choctaw) has been a culinarian and raconteur in the wild food world for over a decade. His passion for hunting, fishing, foraging, and the outdoors stems from his upbringing in Southeastern Oklahoma and his cultural heritage as a tribal member of the Choctaw Nation of Oklahoma. Some of his first memories are bass fishing trips with his grandfather and cooking deer meat at home with his grandmother. Justin loves spending time with his family, teaching them to hunt and fish, rewatching Anthony Bourdain's Parts Unknown for the umpteenth time, and traveling around North America meeting new people, hunting, fishing, exploring, and tasting new food.  In 2005, Justin started college at the University of New Orleans in New Orleans, LA, where he earned a BA degree in Anthropology and a BA in Geography, focusing on Food and Culture. In 2008, he started his first restaurant job after wandering the streets of New Orleans in search of a cooking job. Luckily for him, he wandered into the restaurant of James Beard award-winning Chef Frank Brigtsen at Brigtsen's, where he laid a strong foundation for his culinary career, taking him from the Gulf Coast to the West Coast and then on to the Florida Keys. Justin's last restaurant job was from 2018-2020 as the Executive Chef of Mellow Cafe & Gastropub in Key West Florida. Mellow Cafe was an upscale coastal inspired gastropub focused on fresh, sustainable ingredients.  In 2011, Justin created the outdoor media company Harvesting Nature. His focus was to create an online community focused on inspiring people to get outdoors to harvest their own food from the wild. Over the years, Harvesting Nature has blossomed into a leading brand in the wild food space, serving thousands of people and providing content through their website, social media, print media, podcasts, in person wild food camps and television.  In addition to content for Harvesting Nature, Justin self published his first cookbook, “Eat Wild Game” in 2017 and has written hundreds of articles and recipes for online and print publications like MeatEater, Outdoor News, Harvesting Nature Magazine, Spearing Magazine, Backcountry Journal, Guidefitter, On The Fly Magazine, San Diego Magazine, Keys Weekly, and many more.  Justin is recognized as an expert in the field of butchering and cooking wild fish and game. He has hosted the Wild Fish and Game Podcast since 2019 creating over 180 episodes. He has appeared as a guest on many podcasts including the Outdoor Minimalist Podcast, The Big Game Hunting Podcast, Western Hunting Hub Podcast, Huntavore Podcast, Noob Spearo Podcast, and many more.  Outdoor conservation and community service rank high on priorities for Justin. He is an active member of Backcountry Hunters and Anglers in multiple states and served on their national advisory board for the Armed Forces Initiative from 2021-2022. BHA's AFI, “focuses on introducing the military community to public lands and waters by providing outdoor adjunct therapy to enhance their mental, spiritual, and emotional well-being while providing them a new mission as conservationists.” Justin is also an active duty member of the United States Coast Guard. Learn more about your ad choices. Visit megaphone.fm/adchoices

Friday fun to get you ready for your weekend in New Orleans on The Neutral Ground with Kaare Johnson

Friday fun with the usual Friday guests to get you ready for the weekend in New Orleans!

Kaare gets you ready for your weekend in NOLA by talking to some of NOLA's best

Kaare gets you ready for the weekend in New Orleans with his guests

Kaare and guests get you ready for your weekend in NOLA

Local chef Frank Brigtsen joins Kaare, WDSU's Fletcher Mackel talks local sports, and Michael Hecht talks local economy

Fletcher Mackel Talks: Angel Reese and Kim Mulkey / Tulane looking for 2nd major bowl Michael Hecht Talks: Ukraine delegation in New Orleans / River District breaking ground / New Iberia seeing economic growth / Port Nola's green hydrogen project Frank Brigtsen Talks: Seasonal goodies and other additions to Brigtsen's menu for the weekend Kaare Talks: Mayor's world tour of junkets / Future of Willie Fritz at Tulane

Fletcher Mackel Talks: Zion and Pels / Lady Tigers bball / Tulane-Tulsa, Willie Fritz / LSU-Florida / Saints-Vikings Frank Brigtsen Talks: Thanksgiving-2-go changes / Restaurants in US don't typically serve goose on menus / Turkey gumbo for Thanksgiving / Current menu highlights Michael Hecht Talks: Gov Landry's committee for New Orleans / Changing Bourbon St Kaare Talks: John Batiste nominated for 6 Grammys / Jeff Landry's NOLA committee

Fletcher Mackel Talks: Saints-Jags, Gruden, Carmichael Frank Brigtsen Talks: What's in season and new on Brigtsen's menu / His new project / Meuniere and almondine sauces Michael Hecht Talks: National Workforce Conference / Special aspects of New Orleans, why major companies should move here / Growth of Loop Linen Service

Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen's Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme and became the first Night Chef at K-Paul's Louisiana Kitchen in 1980. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. Chef Frank has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine (1988) and America's Best Chef: Southeast by the James Beard Foundation Awards (1998). He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter. In 2022, Chef Frank received the Ella Brennan Lifetime Achievement Award in Hospitality, presented by the New Orleans Food & Wine Experience. Chef Frank's passion is teaching and sharing through food. For 15 years, he taught Contemporary Creole/Acadian cuisine as Adjunct Professor at the John Folse Culinary Institute at Nicholls State University and serves as Chef-in-Residence for the Culinary Arts program at the New Orleans Center for the Creative Arts (NOCCA).

Fletcher Mackel Talks: Deion Sanders recent success at Colorado / LSU-Arkansas / Tulane-NSU Frank Brigtsen Talks: Peak seasons for shrimp, crawfish, crabs and oysters / New, local eateries / Recent additions to Brigtsen's menu Kaare Talks: Mississippi River saltwater intrusion / Mayor Cantrell swears in new police chief Anne Kirkpatrick / LSU #185 in US News and World Report top universities

Fletcher Mackel Talks: His new ride and electric bike / Aaron Rodgers injury / LSU-Miss St / Tulane-S Miss / Saints-Panthers Frank Brigtsen Talks: History behind his family name / What's cooking at Brigtsen's Kaare Talks: Cantrell and Vappie hiring defense lawyers, Gregory Joseph ousting, Anne Kirkpatrick named new police chief, and Shell moving to River District

New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award in January at a gala celebration at The Four Seasons Hotel. On this week's show, we sit down with both honorees – who each have culinary careers spanning over 40 years – to learn about their successes and the challenges they overcame to become the legends they are today. We begin with Chef Susan Spicer. Back in 1998, The New York Times named Susan the “Quiet Star of New Orleans.” 25 years later, she remains one of the city's most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona and Rosedale. Susan reflects on a career of accomplishments. And how do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef looks back at his 50-year career in hospitality. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award in January at a gala celebration at The Four Seasons Hotel. On this week's show, we sit down with both honorees – who each have culinary careers spanning over 40 years – to learn about their successes and the challenges they overcame to become the legends they are today. We begin with Chef Susan Spicer. Back in 1998, The New York Times named Susan the “Quiet Star of New Orleans.” 25 years later, she remains one of the city's most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona and Rosedale. Susan reflects on a career of accomplishments. And how do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef looks back at his 50-year career in hospitality. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Jimmy Burrow Talks: Joe Burrow's contract extension with the Bengals / How life has changed for their family Fletcher Mackel Talks: Joe Burrow and Kim Mulkey contract extensions / #24 Tulane vs #20 Ole Miss / HBO's Winning Time / LSU vs Grambling Frank Brigtsen Talks: What's in season, and the newest highlights from Brigtsen's menu Kaare Talks: La's Department of Environmental Quality, and WWL TV's report / Left extremists vs right extremists / Ruby Bridges turns 69 / Green Wave, Tigers and Saints football

Fletcher Mackel Talks: Positive stand-outs and who can't cut it for the Saints / Final pre-season game against Texans / Tulane and LSU updates and preview Michael Hecht Talks: Ron Foreman's long time success with the Audubon Institute / Blue Cross-Blue Shield sale / Monarch Energy's hydrogen facility in Ascension Parish / Railroad system update Frank Brigtsen Talks: The first restaurants he worked in / Final week of Coolinary / Some of his highlights from Brigtsen's menu Kaare Talks: Major fire at oil refinery in Garyville / US Congress historic stadium caucus, LSU's Tiger Stadium listed

Fletcher Mackel Talks: Olivia Dunne's celeb status on campus / Saints - Chargers pre-season / Tulane's new indoor practice facility Michael Hecht Talks: What GNO Inc. actually does / Bayou Phoenix and New Orleans East / Aldi taking over Winn Dixie stores / Failed Slidell casino / NOPD recruitment dashboard Frank Brigtsen Talks: Importance of being a New Orleans chef / Development of regional cuisine, and diversity / Building relationships with suppliers, staff and guests / Still learning after 50 years in the business / New highlights on the menu, and Coolinary courses Kaare Talks: High temps sustaining in the region / Humans affecting the planet / Trump skipping next weeks GOP debate on Fox / Poor progression with Bayou Phoenix

Fletcher Mackel Talks: Brees-McEnroe pickleball / Saints training camp standouts, pre-season opener / Touring the Superdome's renovations / LSU football / Wanting the Tulane Green Wave in another conference Michael Hecht Talks: Retention ponds, new diversion projects / River District / Importance of the new container terminal for the port / Carbon capture industry progress / Metronome music business project Frank Brigtsen Talks: The crew staying on the same page with the same schedule / Longevity of professional servers / The eclectic vibe of Bywater eats / What's cookin' at Brigtsen's Kaare Talks: Drew Brees, Pickleball Fest at Convention Center / Absurd heat in the region / Large grass fire on I-10 at La-Ms line, shutting down and re-routing traffic

Fletcher Mackel Talks: Alvin Kamara suspension / Stand-outs from Saints camp / Big 10 and conference re-branding Michael Hecht Talks: Superdome's impact, and renovations / If new projects in the energy sector is the next transformative move for the region / St Bernard Parish suing Port of New Orleans to stop container facility Frank Brigtsen Talks: The charm and vibe of Dante's Village / Coolinary 2023 / New highlights from Brigtsen's summer menu Kaare Talks: St Bernard Parish suing Port of New Orleans / Cam Jordan extends with Saints / Silver linings for restaurants post-pandemic

Fletcher Mackel Talks: Alvin Kamara suspension / Upcoming Saints camp / British Open / Messi debuting / LSU football Frank Brigtsen Talks: Blackened pork rib-eye, and other summer additions to Brigtsen's menu Michael Hecht Talks: Breeze Airways in New Orleans, and potentially Copa Airlines / Goodwill Industries moving into former Lowe's in NOLA East / Possible Ikea store / Lease for offshore wind manufactoring / Why NOLA Coalition wasn't involved in police chief panel Kaare Talks: Passing of Tony Bennett at 96 yrs old / NFL going after Defend New Orleans brand for logo / 4 yr old boy shot by his father in New Orleans East

Fletcher Mackel Talks: LSU - Tulane in CWS regional, and NBA Finals Michael Hecht Talks: Tulane Ave's growth / Feil Organization's impact in the region / NASA Michoud news / IKEA in NOLA? / Reviving Pontchartrain and Lincoln Beach projects / Goldman Sachs small business program Frank Brigtsen Talks: New additions on the menu / Uses for okra and file (sassafras) / Shrimp and crab meat taking the place of crawfish for the season / Editing recipes for what's in season / Fish options on the menu / Teaching young chefs about consistency and quality Kaare Talks: Mayor Cantrell and Irvin Mayfield in Los Angeles / Restricting seafood imports from other countries

Fletcher Mackel Talks: NBA Playoffs / LSU baseball / Saints rookies / PGA Championship Michael Hecht Talks: Breeze Airlines at MSY, need for multiple terminals, and eyeing Turkish Airlines / New legislation on insurances Frank Brigtsen Talks: Tail end of the crawfish season, and crab meat season around the corner / Pricing of crab meat / This weeks menu highlights Kaare Talks: Bayou Boogaloo cranks up on Bayou St John / NOPD's tire and rim upgrades / New legislature for violent crimes / Jim Brown passes away

Frank Brigtsen Talks: Seasonal changes with ingrediants, and current highlights from Brigtsen's menu Michael Hecht Talks: Cruise ship industry rebounding in New Orleans / NOLA Regional Leadership Institute / Growth of NOLA Coalition, nationwide search for new police chief, and raising money for civil programs / Notable La legislation highlights Kaare Talks: Two women gunned down in Treme / Kristen Morales still on OPSO payroll / Councilman Oliver Thomas requesting $10-$15 million investment for Six Flags development site / 2023 Saints schedule

Fletcher Mackel Talks: NFL draft / Highs and lows of the NBA playoffs / Kim Mulkey's recruitment at LSU / Kentucky Derby picks Michael Hecht Talks: NOLA Coalition / TOPS program changing rules / Future of the city's World Trade Center / Using carbon capture to power the economy / La Music and Heritage site Frank Brigtsen Talks: Serving Jazz Festers, and current menu highlights Kaare Talks: Jazz Festin' / Kim Mulkey's continued success / May fundraiser for Humane Society of La

Fletcher Mackel Talks: Vegas predictions on the Saints / Common ground between local sports media-teams and athletes / Derek Carr / Lady Tigers in the Final Four Frank Brigtsen Talks: Dishes for peak crawfish season / Brigtsen's boiled crawfish process / Full course recommendation from starters to desserts Kaare Talks: Trans athletes competing in college, Olympic and pro sports / Orleans Parish records 2,000 auto thefts in 90 days / Hogs Four The Cause at the Lakefront / Women's Final Four

Fletcher Mackel Talks: Rise of LSU Lady Tigers success / Zion's return Michael Hecht Talks: Big Fish Games studio hub coming to New Orleans / Techstars to launch business accelerator program in New Orleans / Potential fuel plant in St James Parish / Competition within Louisiana port system Frank Brigtsen Talks: Brigtsen's new, seasonal crawfish dishes / Current rendition of his seafood platter / Beef and pork dishes on his menu / Desserts to balance it all out Kaare Talks: Mayor's press conference at blighted Gert Town carwash / Lady Tigers in the Sweet Sixteen

Congressman Garret Graves Talks: His decision to not run for state Governor and the current state of things in La Michael Hecht Talks: Venture Global-LNG plant phases / $3 billion levee project in Plaquemines / Shell investing in wind-turbine farm in the gulf / New rail-line from NOLA to BR Frank Brigtsen Talks: The standard Brigtsen's dishes that people return for / Gratification from making people happy / Menu recommendations for the weekend Kaare Talks: Wildlife and Fisheries taking pet nutria away from Bucktown couple / Judge Medley seeking ad-hoc judge in recall case

Michael Hecht Talks: Mayor Cantrell signing contract for national police chief search, and on-sceen services / Morris Bart folks stepping in with DA's office / MSY's new access road plan, and MSY's success stories / Bayou Phoenix in NOLA East / Covington's Globalstar striking deal with Apple Frank Brigtsen Talks: Brigtsen's crawfish dishes, return of their seafood platter, Lent dishes and strawberry season Fletcher Mackel Talks: Chicago-Carolina deal / Saints signing Derek Carr / Zion's injury Kaare Talks: Demographics of recall effort signees / Saints offering Jameis Winston a new deal, and more!

Jeff Dorson Talks: Humane Society of La's "Humane May" campaign / Success of Mardi Gras horse adoption program / Brand new NOLA Wildlife Center Michael Hecht Talks: New business developments at Michoud facility in the East Frank Brigtsen Talks: What's new on Brigtsen's menu and seasonal crawfish dishes Fletcher Mackel Talks: New sports show coming to WDSU TV / Derek Carr to Saints / LSU Lady Tigers / Pels struggling Kaare Talks: Inefficiency of the La-SPCA / Mayor Cantrell threatening legal action on recall effort

WDSU's Fletcher Mackel: Saints and Derek Carr / Super Bowl LVII / Naming of the P-Mac's court / Kim Mulkey's Lady Tigers vs Dawn Staley's Gamecocks / Pel's trade GNO Inc's Michael Hecht: LNG diversions in Europe and China / NOLA Coalition press conference Brigtsen's own Frank Brigtsen: Dante Village development / New seasonal additions to his menu Mardi Gras and Lent / soup vs bisque Kaare Talks: Cantrell recall effort moving closer to goal / Zulu-Irvin Mayfield / Chinese-made Mardi Gras throws

Fletcher Mackel: Sean Payton in the AFC with Denver, Russell Wilson / Pelicans injuries and road slip Frank Brigtsen: Dishes for the busy Carnival crowd, his meuniere sauce, and menu suggestions for Brigtsen's 1st timers Kaare talks: GOP proudly wearing AR-15 lapel pins and political parties 'shooting themselves in the foot' / Chinese 'weather balloon' shut down (not shot) by the Pentagon / Bizarre winds on Mt Washington in New Hampshire

GNO Inc's Michael Hecht chats Breeze Airways and Air France at MSY, and Avondale Shipyard uncertainty / Travers Mackel's brother talks movies, television and a little sports: Sean Payton leaning towards Arizona Cardinals, Pels in a slump, LSU womens ball looking strong, and NFL Conference Championships / Chef Frank chats on the vibe at Brigtsen's, the process behind their braised lamb, and his Carnival menu

New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award last week at a gala celebration at The Four Seasons Hotel. On this week's show, we sit down with both honorees – who each have culinary careers spanning over 40 years – to learn about their successes and the challenges they overcame to become the legends they are today. We begin with Chef Susan Spicer. Back in 1998, The New York Times named Susan the “Quiet Star of New Orleans.” 25 years later, she remains one of the city's most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona and Rosedale. Susan reflects on a career of accomplishments. And how do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef looks back at his 50-year career in hospitality.

WDSU's Fletcher Mackel talks: Saints retaining Allen and Carmichael, Saints QB dilemma, Sean Payton, Pels injuries, LSU and Tulane bball / Frank Brigtsen chats his signature dishes, some of his favorite dishes and people he admires in the local culinary scene, sweetbreads, and his carnival menu

New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award last week at a gala celebration at The Four Seasons Hotel. On this week's show, we sit down with both honorees – who each have culinary careers spanning over 40 years – to learn about their successes and the challenges they overcame to become the legends they are today. We begin with Chef Susan Spicer. Back in 1998, The New York Times named Susan the “Quiet Star of New Orleans.” 25 years later, she remains one of the city's most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona and Rosedale. Susan reflects on a career of accomplishments. And how do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef looks back at his 50-year career in hospitality.

2023 Jazz Fest lineup announced / Saints retain Dennis Allen as head coach / GNO Inc's Michael Hecht and Port of South La CEO Paul Matthews talk: Port of South La's purchase and plans for Avondale Shipyard, River District development, and other highlights from GNO Inc's annual luncheon / Chef Frank Brigtsen chats Susan Spicer's award ceremony, new additions to Brigtsen's Carnival menu, and what's in season

Where to find good food and drink at or around racetracks. That is the topic for a special panel this week on the Ron Flatter Racing Pod. At the Races host Steve Byk, award-winning turf writer Alicia Hughes, trainer Neil Pessin and sports writer Matt Stahl compare notes on the best restaurants for horseplayers and fans nationwide, including destination restaurants during visits to the Triple Crown. Paddock Prince handicapper David Levitch has tips for weekend races at Aqueduct and Gulfstream Park. The Ron Flatter Racing Pod via Horse Racing Nation is available via free subscription from Apple, Google, Spotify and Stitcher as well as HorseRacingNation.com. Restaurants in this episode shown in order of mention: New Orleans: Liuzza's, Brigtsen's, Mares Pesca, Central Grocery, Fausto's, Mosca (Westwego), Angelo Brocato, Venezia. Saratoga Springs, N.Y.: Pennell's, Osteria Danny, De Fazio's (Troy). Louisville, Ky.: Four Pegs, Saints Pizza. Lexington, Ky.: girlsgirlsgirls burritos, Torttilleria & Taqueria Ramirez, Nathan's Taqueria, Epping's on Eastside, Carson's, OBC Kitchen, Malone's, Jeff Ruby's, Merrick Danno, Wallace Station, Ramsey's Diner, Crank & Boom. Louisville, Ky.: Le Moo, Suburban Social Club. Baltimore: Pioneer Pit Beef, G&M (Linthicum Heights), G&M (Linthicum Heights). Elmont, N.Y.: King Umberto, Filomena's (Franklin Square). Louisville, Ky.: Granville Pub, At the Italian Table (closed). Baltimore: Vito Ristorante (Timonium), Nautilus Diner (Timonium). Elmont, N.Y.: Morning Line (Belmont Park backstretch). Louisville, Ky.: Jack Fry's, The Fish House. Baltimore: A-1 Crab Haven (Essex, closed). New York: La Gioconda (Ron said E. 44 St.; it is E. 53 St.), Smith & Wollensky. Baltimore: Johnny's. Tampa, Fla.: Columbia Restaurant. Louisville, Ky.: Ramen House, Bunz Burgerz, Payne Street Bake House. Track kitchens and concessions: Keeneland, Fair Grounds, Oaklawn. New Orleans: Ye Olde College Inn, Mandina's. El Reno, Okla.: Robert's, Johnnie's, Sid's (the third one Steve may have meant). Oklahoma City: Nick's Cafe. Tucson, Ariz.: Zinburger. New Orleans: Lakeview Harbor. Nashville: Brown's Diner. Louisville, Ky.: Six Forks, Toasty's Tavern, Bandido Taqueria Mexicana, Cottage Inn. Clearwater, Fla.: Christina's Coal Oven Pizza. Los Angeles: Monty's (Woodland Hills), Musso & Frank Grill (Hollywood), Dal Rae Steakhouse (Pico Rivera), Fosselman's Ice Cream Co. (Alhambra), Philippe The Original. Louisville, Ky.: Black Jockeys Lounge. Lexington, Ky.: Minglewood, Rock House Brewing, Pivot Brewing Company, Ethereal Brewing. Louisville, Ky.: Marma Dukes. Bowling Green, Ky.: Donna's. Lexington, Ky.: The Grove. Oceanport, N.J.: Marandola's (Bradley Beach), Del Ponte's Bakery (Bradley Beach). Bensalem, Pa.: Non Solo Pasta (Morrisville), The Franklin Fountain (Philadelphia).  

Breathing tube removed from Damar Hamlin / Gayle Benson donates medical equipment to local rec facilities...meanwhile...Mayor Cantrell attempts to glom onto it all / NOPD announces patroling for parking lots around Dome and arena / 20% increase in Tulane's fall enrollment following Cotton Bowl / WDSU's Fletcher Mackel: Damar Hamlin, Tulane football, Saints and Pels / GNO Inc's Michael Hecht talks Tulane enrollment increase / Ella Brennan Award winning chefs Frank Brigtsen and Susan Spicer hijack the Neutral Ground

It's a Frank Brigtsen and Susan Spicer take-over on The Neutral Ground, talking candidly about the Ella Brennan Awards, Nola culinary history and more!

On episode two of the Between Bites podcast with Nina Compton and Larry Miller, Frank Brigtsen talks about his progression as a chef, the rich culture of New Orleans, his favorite foods to prepare and eat, and more. Chef Frank Brigtsen has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine and America's Best Chef: Southeast by the James Beard Foundation Awards. He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter.See omnystudio.com/listener for privacy information.

Kaare looks back at the week in local news / WDSU's Fletcher Mackel talks the current state of Saints football and Tulane's magical bowl season / Chef Frank Brigtsen talks his appearance on Emeril's new show on Roku, "Emeril Cooks", seasonal ingredients and the latest on Brigtsen's menu

GNO Inc's Michael Hecht talks: President Macron embraced during New Orleans visit, Air France at MSY, NOLA Coalition, and GDP growth / AG Jeff Landry sets up tip-line for suspected teachers or librarians "sharing LGBTQ material to minors" / Chef Frank Brigtsen chats additions to his menu and what's in season at Brigtsen's / #18 Tulane hosting historic AAC Championship against #22 UCF / #11 LSU visits #1 Georgia for SEC Championship / Kaare comments on President Macron's speech at NOMA

Kaare rounds up another week of Mayor Cantrell's bungles / Fletcher Mackel talks Saints injuries, Brian Kelly's leadership at LSU, Tulane's massive win over SMU and success, and debates Kaare on the dichotomy of Sean Payton / Michael Hecht chats the Artemis rocket, return of Hubig's Pies, renaming New Orleans East, and GDP growth in the city / Chef Frank Brigtsen updates us on Thanksgiving orders, price hikes on ingrediants, and his current menu

Fletcher Mackel: #7 LSU at Arkansas, #16 Tulane hosts #22 UCF, Pels and Saints / Michael Hecht: Chevron's new project, Lafitte Greenway and the growth of Mid-City, Habana Outpost coming to Rampart and Esplanade, another fail on the Six Flags site, branding campaigns in Nola East / Kaare on the Mayor-Pontalba investigation / Chef Frank: History of the Los Islenos in St Bernard, cooking with sugar, and the latest offerings from Brigtsen's / Kaare talks a big weekend of local sports

Fletcher Mackel previews Saints-Raiders, and debates Kaare on the Saints QB situation / Mayor Cantrell reportedly pays $29,000 back to city / Michael Hecht talks 'city management systems' not existing in New Orleans, and growth of NOLA Coalition / Chef Frank Brigsten chats bisque vs soup vs chowder, highlights from Brigtsen's diverse menu, and their Thanksgiving menu / Nancy Pelosi's husband attacked by home intruder

Fletcher Mackel reviews a Saints loss to Arizona and a Pels win to start the season, previews #25 Tulane hosting Memphis, and LSU-Ole Miss / Michael Hecht talks the impact of NOLA Coalition, RISE Act in La, Tulane receiving $1.2 million grant to develop clean hydrogen, cost-of-living worsening for Louisiana, Mic'd Up program for the NOLA music industry, and Web3 tech seminar coming to the city / Chef Frank talks the latest deliciousness from Brigtsen's

Does Fletcher Mackel sing in the shower? Does Fletcher's mom and dad like Kaare? Also...a preview of weekend football: Saints-Bengals, LSU-Florida, and Tulane-USF / GNO Inc's Michael Hecht talks Jon Deere's new factory in Thibodaux, and LCMC aquiring Tulane hospitals / Chef Frank Brigtsen talks his James Beard award, nominations, local chefs community, new highlights from his menu, and the process behind brown butter-Meuniere sauce

Fletcher Mackel talks Pels preseason opener vs Detroit, LSU vs Tennessee, Tulane hosts ECU, and Saints visit Seahawks / GNO Inc's Josh Fleig on Gov Edwards visiting the Avondale Global Gateway opening, and the various visions for it / Chef Frank chats some of his personal favorites from his menu, and Brigsten's menu for the weekend / Mayor Cantrell travels to Amsterdam for Bloomberg CityLab Conference & Mayor's Innovation Studio

Fletcher Mackel previews Tulane-Houston, LSU-Auburn, Saints-Vikings in London, talks Heath Allen's retirement, and Pels pre-season / GNO Inc's Michael Hecht with the latest in local economics and national venture capital investments / Chef Frank Brigtsen spotlights dishes from his menu, and talks his process for gumbo

The Jetsons debuted 60 years today / Civil District Court freezes Mayor Cantrell's Wisner Trust Fund / Fletcher Mackel talks: Sean Payton returning to football, Kaare and Fletcher debate Payton's impact, and previews Saints, LSU, and Tulane / Chef Frank Brigtsen chats the newest from Brigtsen's menu / Judge blocks permits for Formosa petrochemical plant

3 children killed in house fire in Gretna / Fletcher Mackel previews Saints-Bucs, LSU-Miss St, and Tulane-Kansas St / Jeff Dorson talks up the Humane Society of La / Kaare on animal abusers / Chef Frank Brigtsen chats the latest from Brigtsen's in the Riverbend

David's journey with food takes us to Brigtsen's in New Orleans, and then back home to Red Light Chicken on Sheffield.  Ally Marotti has been tracking changes around Chicago's 'viagra triangle' -- including Tavern on Rush.  Our chat with Eric & Cecilia centered around Bronzeville Winery and The Silver Room.

How do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef joins us to look back at his 50-year career in hospitality. If you were ever fortunate enough to imbibe in a drink crafted by legendary British bartender Dick Bradsell, you certainly had a sip of his legacy. He created several cocktails that are now considered to be modern classics, most notably the Espresso Martini. His daughter, Bea Bradsell, is busy carrying on in her late father's footsteps and shares his story with us. Over at Turkey and the Wolf, you'll find legacy in the making as that brash, bold, and fearless Mason Hereford is hard at work turning fine dining on its ear. The best part is, no one is more surprised by success than Mason! He's back on the show again to tell us about his journey from working in barroom kitchens and fancy restaurants to running two acclaimed New Orleans eateries.

How do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef joins us to look back at his 50-year career in hospitality. If you were ever fortunate enough to imbibe in a drink crafted by legendary British bartender Dick Bradsell, you certainly had a sip of his legacy. He created several cocktails that are now considered to be modern classics, most notably the Espresso Martini. His daughter, Bea Bradsell, is busy carrying on in her late father's footsteps and shares his story with us. Over at Turkey and the Wolf, you'll find legacy in the making as that brash, bold, and fearless Mason Hereford is hard at work turning fine dining on its ear. The best part is, no one is more surprised by success than Mason! He's back on the show again to tell us about his journey from working in barroom kitchens and fancy restaurants to running two acclaimed New Orleans eateries.

WDSU's Fletcher Mackel talks NCAA football's playoff system, Tulane and LSU's opening games and the Saints trade of CJ Gardner-Johson / GNO Inc's Michael Hecht on NOLA Coalition's community work for kids, city's new $75 million initiative on hydrogen, and NOLA's own Artemis 1 moon rocket / Southern Decadence Fest kicks off / Chef Frank Brigtsen chats what's in season and his Labor Day weekend menu at Brigtsen's

Fletcher Mackel talks Saints camp: Trevor Penning, Michael Thomas, Jameis Winston, and news-bits from LSU and Tulane camp / GNO Inc's Michael Hecht chats Calucem cement company coming to NO East, and will New Orleans see another economic spike similar to the 70's and 80's / Jeff Dorson from Humane Society of La talks new wildlife sanctuaries / Chef Frank Brigtsen checks in with the latest from Brigtsen's menu

A simple dredging of melted butter, a beautiful brick red spice blend, and an absolutely scorching hot cast iron skillet are all you need to make tempting blackened fish at home. (You'll also probably need to temporarily disable your home smoke alarm, but we'll get to that shortly.) The question comes up: is the blackening the seasoning or the cooking technique? There's no one better to answer that question than Chef Frank Brigtsen, who with his wife Marna, owns Brigtsen's restaurant in the Riverbend neighborhood in Uptown New Orleans. Chef Brigtsen has personally blackened over 60,000 fish (!) and even enjoys blackening a variety of fish, steaks, and even veggies when he's eating at home. In addition to having his own restaurant in New Orleans, Chef Brigtsen apprenticed at Commander's Palace and was the first night chef at K-Paul's, working with Chef Paul Prudhomme. In this episode, you'll not only hear the story of the very first blackened redfish to be ever cooked at K-Paul's by Paul Prudhomme, you'll learn enough of how to blacken fish to try this style of cooking at home yourself. Mentioned on the show: - In the New Orleans area, be sure to visit Brigsten's in Riverbend. You can find Brigtsen's on Facebook and Chef Frank Brigtsen on Instagram. - What can be blackened? Can I blacken steak, shrimp, or salmon? - What seasonings should I use when I try to blacken fish? - Did Chef Paul Prudhomme inspire the overfishing of redfish in the Gulf of Mexico? - Anne used Red Stick Spice Company Cajun Blackening Spice Blend for her Blackened Gulf Fish recipe. - DON'T FORGET TO REACTIVATE YOUR HOME SMOKE DETECTOR! - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Oven questions? Listen back to Anne's episode about managing heat and getting to know your oven to help you bake: Smidgen episode, The Right (Kitchen) Tool for the Job. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Fantasy Friday usual suspects: WDSU's Fletcher Mackel / Michael Hecht from Greater New Orleans Inc. / Brigtsen's chef-owner Frank Brigtsen

Friday favorites join the program: WDSU's Fletcher Mackel / Michael Hecht from Greater New Orleans Inc. / Brigtsen's chef-owner Frank Brigtsen

Friday's with Fletcher Mackel / Michael Hecht from Greater New Orleans Inc. / Frank Brigtsen of the Riverbend's own Brigtsen's Restaurant

Show Notes-House of Run Shirt-Easy Double Shirt-#BeatOrkney Shirt-State vs. States Shirt-Our iTunes page-House of Run Strava Page

With excitement allow me to introduce to you today's guest, Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen's Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "In cooking, color is flavor, and brown is the color of flavor." "We always have time to do it right." In this episode with Frank Brigsten we will discuss: Providing opportunities to your staff How Hurricane Katrina affected the NOLA restaurant scene Multi-unit? The importance of growth Creating a cooking school Lease negotiation The broken economics of the restaurant industry Labor and costs Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? 100% effort What is your biggest weakness? Not giving 100% effort What's one question you ask or thing you look for during an interview? Do you have the fire and the desire? What's a current challenge? How are you dealing with it? Unpredictability of food markets Share one code of conduct or behavior you teach your team. Be their friend What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Be proactive rather than reactive What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? POS system: Positouch If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Pass it on Don't forget your loved ones Leave a mark and do good Contact info: Brigsten's website: brigstens.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Frank Brigsten for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Frozen foods, Palmiers, Brigtsen's, mulled wine, blue cheese, and Tim McNally helped us with bubbly selections for the holidays.

The menu at Brigtsen’s Restaurant has always told stories. Between the brown butter, bright remoulade and smoky gumbo you can read the heritage of Louisiana food, the evolution of the modern New Orleans restaurant and friendships reaching back generations. Right now, the menu at Brigtsen‘s also tells a story of our times, all packed for takeout.

The menu at Brigtsen’s Restaurant has always told stories. Between the brown butter, bright remoulade and smoky gumbo you can read the heritage of Louisiana food, the evolution of the modern New Orleans restaurant and friendships reaching back generations. Right now, the menu at Brigtsen‘s also tells a story of our times, all packed for takeout.

The menu at Brigtsen’s Restaurant has always told stories. Between the brown butter, bright remoulade and smoky gumbo you can read the heritage of Louisiana food, the evolution of the modern New Orleans restaurant and friendships reaching back generations. Right now, the menu at Brigtsen‘s also tells a story of our times, all packed for takeout.

The menu at Brigtsen’s Restaurant has always told stories. Between the brown butter, bright remoulade and smoky gumbo you can read the heritage of Louisiana food, the evolution of the modern New Orleans restaurant and friendships reaching back generations. Right now, the menu at Brigtsen‘s also tells a story of our times, all packed for takeout.

Chief winemaker for Golan Heights Winery since 1992, American-born Victor Schoenfeld is a legend in Israel's wine industry. He oversees winemaking for Yarden, Gilgal, Mount Hermon and Golan. Marna and Frank Brigtsen opened Brigtsen's Restaurant in 1986 in a Victorian cottage in Uptown New Orleans. A New Orleans native and protégé of the late Chef Paul Prudhomme, Brigtsen creates dishes rooted in Creole and Acadian traditions. Many say dining at Brigtsen's is like eating at someone's home.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

NOLA Famous host Tatum Gardner and guest co-host Aislinn Hinyup interview world renowned chef, Frank Brigtsen of Brigtsen's Restaurant. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Join Travel Brigade as we enjoy the one-of-a-kind foodand drink of the Big Easy! We’ll have interviews at amazing restaurants like Brigtsen’s, Antoine’s, Tableau and Desire Oyster Bar. We’ll also talk about how to make your own feast when we visit the New Orleans School of Cooking. Finally, we’ll find out about classic French Quarter cocktails like the Ramo’s Gin Fizz. Enjoy the trip! Follow us on Twitter @TravelBrigade.   

Chasing Flavor with Chef Frank Brigtsen In this episode, I sit down with James Beard award winner Chef Frank Brigtsen. He and his wife Marna own Brigtsen's, one of the best Creole Bistros in New Orleans. Tucked into the Riverbend neighborhood just blocks from the streetcar, Brigtsen's has been serving delicious Creole cuisine since 1986. Chef Frank and I talk about Chef Paul Prudhomme and his influence on the New Orleans culinary scene, as well as on Chef Frank himself. Join us as we discuss Cajun versus Creole, Commander's Palace, K-Pauls, Emeril Lagasse, and more. Listen to Chef Frank describe the early days of what we now call the farm to table movement. Alice Waters, Wolfgang Puck, Paul Prudhomme and others. By the end of the show, you'll be craving a bowl of Chef Frank's famous filé gumbo!   Resources Be sure to visit Frank and Marna at their Riverbend restaurant. Brigtsen's is located at 723 Dante Street in Riverbend.  Make reservations by calling 504-861-7610. Check out their menu and learn even more about Brigtsen's at www.brigtsens.com. Tell them Mark sent you from Beyond Bourbon Street! Instagram You can follow Chef Frank Brigtsen @frankbrigtsen. Follow us for great images of New Orleans @BeyondBourbonSt. Show Notes Links and show notes for today's episode can be found at http://beyondbourbonst.com/38 Free Guide! If you would like to download a pdf with information on all the New Orleans restaurants discussed in the previous episode (Ten Places to Eat Like a Local in New Orleans), please sign up for our newsletter. We promise not to spam!   Thank You Thank you to Chef Frank Brigtsen for sharing his stories with us. I enjoyed learning about his relationship with Chef Paul Prudhomme and his and Marna's own story! Special thanks to you the listener for allowing me into your ears every other week. I truly enjoy sharing this city we both love!   Subscribe to the Podcast If you enjoy the show, please subscribe to the podcast on Apple Podcasts (formerly iTunes), Stitcher, Google Play Music or wherever you get your podcasts. If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans!   Contact Us Got an idea for an episode, have some feedback, or just want to say hi? Leave us a message at 504-475-7632 or send an email to mark@beyondbourbonst.com Thanks for listening! Mark

Chef Frank Brigtsen joins me on The Catholic Foodie Show today to talk about his New Orleans restaurant, Brigtsen's, which is celebrating 29 years in business this year, and the instrumental influence of his friend and mentor Chef Paul Prudhomme. Listen as Chef Frank shares some of his personal reflections on the life and good work of Chef Paul Prudhomme. Full show notes – and links to the restaurants and some recipes – can be found at CatholicFoodie.com.

Brigtsen’s restaurant lies in the River Bend neighborhood of New Orleans, a short stroll from where the St. Charles streetcar begins its return run to Canal Street. Brigtsen’s has been a top-rated bastion of contemporary Creole cuisine, utilizing fresh local ingredients, for nearly 30 years. Chef Brigtsen and his restaurant have garnered numerous awards in a city obsessed with―and known for―its exceptional cuisine. Brigtsen trained “on the line” for seven years under Chef Paul Prudhomme before opening Brigtsen’s with his wife, Marna, in 1986. Devoted to New Orleans cuisine and to his city, he teaches at the New Orleans Cooking Experience and in local schools, mentors aspiring chefs, and was the recipient of the James Beard Foundation Humanitarian Award in 2006.