Podcasts about cajun cuisine

Today - Touch Of Soul, a former catering business, has brought authentic Cajun cuisine to KAOS Bar and Nightclub. And later - The Webb Fire near East Wenatchee was contained Tuesday evening after burning 554 acres.Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

Louisiana Northshore is a renowned travel destination known for its culinary delights and outdoor adventures. Discover upscale dining experiences, soft adventures, and exciting outdoor activities such as swamp tours, biking the Tammany Trace, and sailing in Mandeville. Only 45 minutes from New Orleans, The Northshore is an easy Louisiana getaway for solo travelers, couples, and families. Get inspired and start planning your next trip! Read the blog post: https://thoughtcard.com/things-to-do-on-northshore/ Many thanks to Visit The Northshore for partnering with me on this podcast episode. Visit The Northshore is a phenomenal resource for travelers planning their next Louisiana getaway. Discover things to do, places to eat like a local, and events happening all year round.    Connect With Danielle Desir Corbett  Join our Facebook group: https://www.facebook.com/groups/financiallysavvytravelers  Website: www.thoughtcard.com  Follow on Twitter: @thethoughtcard Follow on Instagram: @thedanielledesir   Other Content You'll Enjoy Things To Do in Houma, Louisiana (blog post)  Historical Attractions in Clarksville, Tennessee - Episode 145 Things To Do in Leiper's Fork, Tennessee - Episode 146    Read My Books:  We Are Financially Savvy Travelers  Affording Travel: Saving Strategies For Financially Savvy Travelers Traveling With a Full-Time Job Managing Your Money As A New Homeowner  Iceland: Nature, Nurture & Adventure    Work With Me: Email thethoughtcard@gmail.com for brand partnerships and business inquiries.

Ready to spice up your food palette? We kick off the episode by teleporting your taste buds to the vibrant flavors of Cajun and Creole cuisine, courtesy of a Zatarain's frozen meal. As I (the host) savor this satisfying delight, we journey through the rich history of these culinary styles and share why hydration plays a crucial role in your daily life.As we glide into the holiday spirit, we unravel the psychology behind gift-giving during celebratory occasions such as Christmas, Diwali, and Hanukkah. What's the story behind your generosity? We shine a spotlight on the interplay between gratitude and giving, nudging you to acknowledge the smallest acts of kindness that often go unnoticed. For the volunteers among us, we delve into recognizing and thanking you for your contributions, whether big or small.We round off the episode by expressing our gratitude to you, our listeners. Your engagement and feedback are what keep us going, so don't hesitate to drop us an email with your suggestions for future topics. As we look forward to 2024, we promise an hour of captivating content per episode, designed to inspire and arouse your curiosity. So, join us as we continue to explore various facets of life, culture, and more in our upcoming episodes!

Lieutenant David Haynes, a retired police officer who worked on the North Side of the city, makes his weekly visit to the WGN Radio studios and the Bob Sirott Morning Show. Lt. Haynes, who co-authored “The Beat Cop's Guide to Chicago Eats,” reviews Cajun Boil and Shake. Located at 5500 S. Shore Drive, they are known […]

Juneteenth is a day to commemorate freedom. Its customs and traditions are framed with the culinary essence rooted in soul food, bbq, and cajun cuisines. So we linked up with renowned food scholar Adrian Miller, author of "Black Smoke" as he moderates an exceptional panel of the top restaurant owners in the Los Angeles region. Greg Dulan of Dulan's Soul Food, Kim Prince of Hotville Chicken, Desiree Edwards of Watts Coffee House, Norwood Clark of Uncle Darrow's Cajun Cuisine, Kevin Bludso of Bludso's BBQ and Brad Johnson of Post and Beam Hospitality. Also joining us is Gail Jennings of King's Hot Pepper. This is a great conversation about food, culture, the restaurant business and the future,

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites on Wildfire Radio returns this Sunday, January 31st at 635pm EST with an fantastic lineup! #SmallBitesRadio was named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020. Ready to let the good times roll in 2021? How about a FREE ‘The Basics of Creole Cooking' cookbook by simply calling 1-888-827-3653 since just because we are staying socially distanced doesn't mean we can't celebrate and have our own version of Mardi Gras New Orleans in a few weeks. To talk more about Creole Foods, we welcome Corporate Chef Gaye Sandoz of Tony Chachere's Creole Foods. Tony Chachere's Creole Foods was started almost 100 years ago by the ‘Ole Master' of Cajun Cuisine with his now world famous ‘Creole Seasoning' and continues to be owned and operated by the Chachere family. The business continued to grow, and now produces a variety of products including: marinades (injectable and pourable), quick fix rice dinner mixes – jambalaya, gumbo, dirty rice, red beans and rice; and new seasonings such as: salt free, more spice, spice n herbs; and even a Bloody Mary mix to bring a little Visit New Orleans to your home. Then to keep the good times rolling with our Cajun Mardi Gras New Orleans theme and talk about delicious seafood we will chat with Jeff Schroth the General Manager at NJ / PA Crab Du Jour USA locations who has you covered if you don't feel like doing the cooking yourself during your Mardi Gras celebration. Their Cajun-inspired eatery is known for fresh seafood boils (made for sharing) and an array of signature house-blended sauces, to enhance the experience. Delicious home-style seafood with generous portions is what you can expect with every meal. They're cooking up crab, crawfish, calamari, and lobster in the kitchen, made fresh daily. Not into shellfish? Try their Po'Boys, Cajun Wings, Hush Puppies, and other delicious menu options. The Crab Du Jour restaurant chain consists of 60 independently owned and operated locations in 12 states. The first restaurant opened in Raleigh, NC in 2019. Crab Du Jour is prioritizing the rapidly evolving health and wellness regulations on the hospitality industry while simultaneously managing their brand expansion as there will be 130 restaurants open nationwide by the end of 2021. We do need to remember Mardi Gras isn't the only big event in February. The other day to get ready for of course is Valentine's Day. What better way to show your love then give the one you care about a great coffee themed gift to get the day started off ‘HOT' Jeff Lincoln the President of Passero's Coffee Roasters will share with us their new Virtual Tasting Adventure series as well as their Valentine's Day gift boxes available online and in their shop. The Virtual Tasting Adventures are a unique way to connect people and clients during this virtual time, while educating folks on the proper way to taste and appreciate good coffee. “The Coffee Tasting Adventure Box,” will include three unlabeled 8 oz. bags of coffee, a setup guide, tasting guide and flavor wheel. You also get a link where Jeff will guide you, step-by-step through a blind coffee tasting. No special equipment is needed to have fun on this adventure from the comfort of your own kitchen. Cost for the Coffee Tasting Adventure Box is $37 and includes free shipping. You will also receive a seasonal tasty sweet treat (biscotti, chocolate pretzel, or seasonal cookies). They also have a couple new crop of coffees that they just roasted (Kenya, Organic Costa Rican & Organic Papua New Guinea). Winner of Philadelphia Magazine's "Best of Philly" in their blind tasting championship, Passero's Coffee Roasters began in 1990, and was named after Jeff's wife, Linda Passero. Touting itself as “Philadelphia's first coffee bar”. The company has a roasting facility and tasting room within The Loom in Port Richmond. Passero's also sells coffee beans whole or ground on its website to individuals and wholesalers. For more information and to learn how to set up your own Virtual Coffee Adventure visit their online store and click on “order beans online” or call 215-806-1406. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopListedHospitalityShow

401. Part 2 of our interview with Timothy Bartel about Evangeline. Henry Wadsworth Longfellow's Evangeline was a bestseller in nineteenth-century America, inspiring generations of readers with a heroine who overcomes colonial violence and exile in her romantic and spiritual quest across America. Long ignored by modernist scholars, Evangeline is finally getting the critical attention it deserves. Drawing on original research in Longfellow's scholarly manuscripts, Bartel explores the theological sources and spiritual world of Evangeline, arguing that Longfellow was inspired by the church fathers to craft Evangeline into a heroine who uniquely exemplifies, in her epic quest, the ancient Christian doctrines of deification and divine light. Bartel's Glimpses of Her Father's Glory returns Evangeline to its rightful place as a major poem of American literature, one that takes as its theme nothing less than the ultimate purpose of human existence. Dr. Bartel holds a PhD in Divinity from the University of St. Andrews and a Master of Fine Arts in Poetry from Seattle Pacific University. He is one of the founding faculty members of The College at The Saint Constantine School, helping shape the writing and literature curriculum. This week in Louisiana history. January 23, 1680. Bienville born in Montreal, Canada, 12 of 14 children. This week in New Orleans history. The Clio streetcar ran from January 23, 1867 until September 1, 1932. This line originally ran from Canal Street up to Clio Street to Magnolia Street, returning on Erato and Carondelet Streets. In 1874, it was extended across Canal Street to Elysian Fields, making it the first streetcar line to cross Canal Street. It was extended at both ends from time to time, before giving up its territory to newer lines in 1932. This week in Louisiana. Top 10 Things To Do Along the Cajun Coast Experience all the attractions near Franklin, Morgan City, Cypremort Point in St. Mary Parish, Louisiana. Visit the trembling prairie, take a swamp tour, a history tour, spend a night on a houseboat, and try Cajun Cuisine. Postcards from Louisiana. Rock Box @ Fat Catz on Bourbon. Listen on iTunes.Listen on Google Play.Listen on Google Podcasts.Listen on Spotify.Listen on Stitcher.Listen on TuneIn.The Louisiana Anthology Home Page.Like us on Facebook.  

From the highways and byways in South Louisiana ~ the Cajun Food capital of the world, from the rig to the restaurant I share my hot spots.

www.GoodMorningGwinnett.com Chef Hank Reid Hank Reid is the Founder and Executive Director of Trinity Community Culinary Institutes, Inc. a non-profit organization purposed to establish an educational and creative learning program, offering classroom instruction, seminars, workshops and employment training to the local community in a recreational environment in the area of Culinary Arts. The foundation of TCCI is strengthened upon the desire to support the everyday challenges parents face to help their young adult sons and daughters transition into self-sufficient, productive adults. In 1990 Chef Hank made the transition from the Architectural Engineering field to pursue his underlying passion for Culinary Arts. While studying Mathematics at Clark-Atlanta University as a Dual Degree Major he combined his entrepreneurial spirit and his culinary skills and starting a catering business from his dorm room. Armed with only a hot plate and a toaster oven Chef Hank realized he had the gift to do a lot with very little. A true Southerner from Griffin Georgia, a small town forty miles south of Atlanta, Chef Hank began to worry less about how he would fund his education in the engineering field and more about how he could explore his talent for cooking. Rather than totally abandoning a career in Engineering, Chef Hank transferred to Southern Polytechnic in Marietta, GA to pursue an Architectural degree while working in the Baking and Pastry department of the Atlanta Hilton and Towers in downtown Atlanta. Unable to share his love for Culinary Arts with the pursuit of an Architectural degree, Chef Hank made a full commitment to his passion and enrolled in the Culinary Arts program at the Art Institute of Atlanta and accepted a part-time position at a prestigious fine dining establishment, Carbo s Café and a full-time position with Houston s as a lead production Chef. As Chef Hank excelled in and earned his degree at the Art Institute, he took an active handson learning approach to his training by working through the ranks of a popular string of Liberty House Restaurant Group establishments; OK Café, Blue Ridge Grill, Kudzu Café and Bones. In 1994, Hank was appointed the Executive chef of Lulu s Bait Shack Restaurant and Bar, specializing in Louisiana Creole cuisine, in the popular Buckhead community known for its active night-life and multitude of restaurant and bar options. From there continued his Cajun Cuisine tour as the Executive Chef at Comeuax s Louisiana Bar and Grill. In 1999 Chef Hank would workhis way into the dual role of Executive Chef and Assistant General Manager of Cripple Creek Taphouse and Grill, an upscale lodge theme casual dining concept in the fast growing suburbs of Gwinnett County located north of Atlanta. Throughout his culinary endeavors, Chef Hank always made time for kids in his community. As a volunteer baseball coach for the DeKalb County Recreation Department, Hank not only excelled as a Chef, husband and Father, he embraced the responsibility of mentoring young men and women in that community. In 2000 Chef Hank moved to Snellville, GA with his wife Rachael and two sons Davonta and Chace and immediately fell in love with the community. There was an instant desire to get involved as he did in DeKalb County so he repositioned himself in the culinary industry by accepting a position as General Manager of Woody s Barbeque located right in the heart of the Snellville Community. The blessings for Hank and his family continued. The convenience of a position at a restaurant very close to home was topped by the birth of Hank and Rachael s third, fourth and fifth children, triplet daughters; Niiah, Neeyah and Neenah. As his culinary career continued to thrive as Chef Hank remained focused on his efforts in the community. As the founder of Trinity Athletics of Snellville, Hank established this non-profit organization to support the youth in the local community focused on programs for students addressing physical and social health deficiencies. It offered support in the areas of athletic camps, seminars and study groups relating to academics, personal finance, social interaction, peer pressure and physical health. Additionally, he served three terms on the W.C. Britt Elementary School Council and one term as P.T.A. Co-President. In 2006 Chef Hank was appointed to the City of Snellville s Parks and Recreation Board where he served for two terms. After a four year run with Woody s Barbeque, Chef Hank remained in the same location for another two years after the Woody s franchise left town and Ground Round, an American Cuisine concept from the north, came in. In 2006, Chef Hank began the most natural process for a person with his level of experience. He began the process of opening his own establishment. That establishment was to become the town favorite Trinity Bistro and Coffee Bar. Chef Hank and his family enjoyed two years of success until the harsh economy of 2008 claimed the small businesses of many including Trinity Bistro. The passion never left Hank as he vowed to be back in the fold of the Snellville community. Force to work outside the community, Hank spent two years with the growing Panera Bread Corporation and then the callcame for Chef Hank from Sweet Georgia s Juke Joint, a popular Southern cuisine concept right in the middle of downtown Atlanta. He was appointed to the prestigious position of Executive Chef. Tailor-made for Hank s style of cooking, the Juke Joint quickly rose from average ratings to an internationally recognized downtown Atlanta eatery. Chef Hank enjoyed great success making one television appearance after another. He continued to grow the Juke Joint brand and stabilize the organization s cuisine with quality traditional recipe building and establishing concise cost-effective culinary procedures resulting in the increase of the company s bottom line. Seemingly the job of a life time, Chef Hank was still not content with his path. He embarked upon what would be the culmination of all his experiences, Trinity Community Culinary Institutes, Inc. This is Chef Hank s true dream, a community enrichment program taking all of his experiences and the greatest attributes of all of them, organizing them with the purpose of sharing and offering direction, helping kids and inviting the entire community to experience the joy of cooking by opening a recreational style culinary school. TCCI, short for Trinity Community Culinary Institute is purposed to provide community enrichment by offering a recreational Culinary Arts program designed to offer essential direction to community youth that will develop a population of young men and women better adapted to be contributors to society than detractors from it. Its goal is to be a resource for an alternative recreational outlet for families in the community by hosting activities accenting the fun, creative and competitive elements of Culinary Arts. Chef Hank declares an obligation to enhance the hospitality aspects of the community by establishing student-run dining and catering operations and supporting local dining establishments with quality human resources from the local community.TCCI also positions itself to lead other organizations with similar ideas and encourage them to put some action behind your passion. Chef Hank opens the door and sets the table to unite a coalition of Cultural Arts innovators purposed to activate the creative nature in all young adults, nurturing their dreams into constructive, productive reality. Finally in a role Chef Hank has desired for years, his dedication and commitment has never been greater and the community has been very receptive and even excited about TCCI. He is currently serving the Snellville Community as an Executive Board member of both the Snellville Economic Development Council and Integrity Christian Academy of Snellville. Chef Hank is also a potential Mayoral appointee to the Snellville Board of Appeals. In addition, a number of political figures have endorsed Chef Hank s community enrichment program which will support TCCI s goals to establish the concept anywhere there is a need for support to young men and women starving for positive encouragement and realistic hope for their futures.

It's episode 69 get ready to listen to the intricate world of pigeon racing as things start to get a little more normal in our lives we sit down and talk with our dear friend Brent of Brent's Cajun in Edmond about precautions pertaining to reopening all this and more in today's episode.

Draft Prospect Levonta Taylor joins the show to talk Draft, most underrated element of his game, whether or not he'd try crawfish, and much more!Follow Levonta on Twitter @LevontaTaylorFollow Ross on Twitter @RossJacksonNOLA Learn more about your ad choices. Visit podcastchoices.com/adchoices

Draft Prospect Levonta Taylor joins the show to talk Draft, most underrated element of his game, whether or not he'd try crawfish, and much more! Follow Levonta on Twitter @LevontaTaylor Follow Ross on Twitter @RossJacksonNOLA Learn more about your ad choices. Visit megaphone.fm/adchoices

The Galveston Experience Podcast interviewed Daniel "Tiny" Guidry about a MAJOR Crawfish event coming up April 26-27th at Tin Cup Caddyshack. More about the event; Bon Temps Rouler Cajun Throwdown LLC is an event owned and operated by Daniel “Tiny” Guidry, a BOI with deep Louisiana roots. He wants to bring a Louisiana experience like no other to the island he so dearly loves! He is not only tied to Louisiana, but deeply rooted within the Galveston County community as well. He loves giving back to the kids and those in need. He has been a part of past events, both large and small. He has helped a lot of people, from hurricane devastation to small fundraisers for great causes. Tiny loves his Cajun roots, but he loves Galveston County too! Their goal for this event is to help boost the Galveston economy, give back to the local community, and be an awesome place where families and friends can gather. Once a year it will be an exciting weekend with a Crawfish Cook-off, Cajun Cuisine, awesome Louisiana Cajun Music, and a great family atmosphere. When spring time comes, everyone will know that it’s time for The Bon Temps Rouler Cajun Throwdown Weekend! Y’all come on! Ca C’est Bon!!! And as always, let the good times roll! Daniel “Tiny” Guidry btrcajunthrowdown.com

One of the stars of Top Chef, the talented and charismatic Isaac Toups joined us today, to discuss Cajun Cuisine! You'll find out about his upbringing in New Orleans and where his influences came from. We'll discuss everything from the differences between Cajun and Creole, his great restaurants, what it was like on Top Chef, working with Emeril Lagasse, and even what he hunts for in the Delta. Very fun episode, although you will definitely be hungry after listening to it! 

Ragin Cajodumatic explores the upcoming Dawgs and Bears seasons featuring his phone getting slapped out of his hand during a heated Kobe/Lebron debate.

Join Travel Brigade in Lafayette, Louisiana, the capital of incredible Cajun food. We’ll teach you about foods such as boudin (pronounced boo-dan) that we didn’t know about before, but now we can’t live without! Marie Ducote of Cajun Food Tours takes us to places with names like NuNu’s and Fezzo’s that have all the character and spice you’d expect. We’ll also make a stop at historic Cafe Vermillionville and several other memorable spots. Enjoy the trip! Follow us on Twitter @TravelBrigade. ?  

Isaac Toups joins Caity Moseman Wadler to talk about the difference between Cajun and Creole cuisines, and how he blends the two at his restaurants, Toups Meatery in New Orleans. Isaac Toups represents the new guard of Cajun chefs for his updated sophisticated approach to a cuisine that’s best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience and growing up Cajun (Rayne, La, in the heart of Cajun country). Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Isaac Toups has three times been named a James Beard Best Chef of the South Semi-finalist & finalist, and earned other notable accolades.