Podcasts about creole cuisine

Don D & Bigg Doom are Back With Another One. We Start With Podcast Groupies, Phone Etiquette, And Feeding Your Friends Before Moving On With Our Guest Tre Pierre. We Start With His Music Journey, Food Places in New Orleans, Bounce Music, Soulja Boy, and Beginning his Acting Career Around The Time of the Strike. We End With His Viral Restaurant, Food Challenges, Knowing How to Joan, & More!For more of our guests, follow him @TrePierre. --- Support this podcast: https://podcasters.spotify.com/pod/show/earhustlin404/support

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New Orleans and Cajun/Creole cuisine are discussed for 36 minutes using fun mind-blowing facts...I have 148 more episodes on all Podcast platforms and this link https://learn-about-world-cuisine.simplecast.com

In 1941, Emily and Dooky Chase, Sr. opened Dooky Chase Restaurant, a sandwich shop on Orleans Avenue in New Orleans. Five years later, a young girl from Madisonville, Louisiana married Emily and Dooky's son, big band leader Edgar "Dooky" Chase, Jr. Under Leah's leadership, the simple shop grew into one of the first African American fine dining restaurants in the country – the place where Leah Chase established herself as the Queen of Creole Cuisine. Since her passing in 2019, Leah's legacy lies in the hands of her children, grandchildren, and great-grandchildren. Now, that crew, which Leah always referred to as "the grands," are debuting their own TV series, produced locally by WYES-TV and airing on PBS affiliates throughout the country. For this momentous occasion, we sat down with the younger generations at the restaurant during the taping of "The Dooky Chase Kitchen: Leah's Legacy." On this week's show, we hear not only those young, ambitious voices, but we've dug into our archives to bring you material that never previously aired from the late, great Leah herself. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In 1941, Emily and Dooky Chase, Sr. opened Dooky Chase Restaurant, a sandwich shop on Orleans Avenue in New Orleans. Five years later, a young girl from Madisonville, Louisiana married Emily and Dooky's son, big band leader Edgar "Dooky" Chase, Jr. Under Leah's leadership, the simple shop grew into one of the first African American fine dining restaurants in the country – the place where Leah Chase established herself as the Queen of Creole Cuisine. Since her passing in 2019, Leah's legacy lies in the hands of her children, grandchildren, and great-grandchildren. Now, that crew, which Leah always referred to as "the grands," are debuting their own TV series, produced locally by WYES-TV and airing on PBS affiliates throughout the country. For this momentous occasion, we sat down with the younger generations at the restaurant during the taping of "The Dooky Chase Kitchen: Leah's Legacy." On this week's show, we hear not only those young, ambitious voices, but we've dug into our archives to bring you material that never previously aired from the late, great Leah herself. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Dooky Chase's Restaurant opened its doors for business in 1941 in New Orleans. What was initially a sandwich shop and lottery ticket outlet in 1939 blossomed into a thriving bar and later a respected family restaurant in the Treme neighborhood. Founded by Emily and Dooky Chase, Sr., the restaurant soon became the meeting place for music and entertainment, civil rights, and culture in New Orleans. In 1946, Edgar Dooky Chase, Jr. married Leah Lange Chase. Later known as the Queen of Creole Cuisine, Leah Chase would introduce one of the first African American fine dining restaurants to the country by transforming that sandwich shop into an elegant restaurant serving her signature Creole cuisine in rooms that were decorated with an ever-expanding collection of African American Art. Chef Chase passed away in 2019, and today Dooky Chase's remains family owned and operated with Stella Chase Reese helping usher the iconic restaurant into its next chapter. This stopping place for locals and celebrities too, from Jay-Z to Jesse Jackson, consistently serves all with Creole classics such as gumbo, red beans and rice, and stuffed shrimp. Stella says that her mother believed a bowl of her gumbo would bring anyone good luck, but stepping through these doors for good food and great company is luck enough for many of us.

Chef Donald J. Smith was born and raised in New Orleans, the heart and soul of Creole and Cajun culture. It was there that he learned the ins and outs of authentic Creole Cuisine at the feet of his mother and uncle. Chef Donald, known in culinary circles as “Chef D,” specializes in Creole, Cajun, and soul food. Chef D has owned several restaurants. His portfolio boasts preparing meals for various entities, including conventions, corporations, celebs like Barry Bonds, The O' Jays, The Clark Sisters, and Miguel, and feeding the homeless and less fortunate. Currently, he owns Chef D's Grab-N-Go in Pocahontas, AR. Get connected with Chef D here: https://www.facebook.com/profile.php?id=100041815151767 https://instagram.com/chefdservices?igshid=YmMyMTA2M2Y= chefdonaldsmith.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/inspirationaltalks/support

Camila Alves McConaughey shares her recipe for one-pot chicken from her cookbook, Just Try One Bite. Plus, Ina Garten shares one of her signature cocktails. And, we head to NOLA for a look at the lasting legacy of the Queen of Creole cuisine, Leah Chase.

Chef Donald J. Smith was born and raised in New Orleans, the heart and soul of Creole and Cajun culture. It was there that he learned the ins and outs of authentic Creole Cuisine at the feet of his mother and uncle. Known in culinary circles as “Chef D,” the chef specializes in Creole, Cajun, and soul food. Chef D has owned several restaurants. His portfolio boasts preparing meals for various entities, including conventions, corporations, celebs like Barry Bonds, The O' Jays, The Clark Sisters, and Miguel, and feeding the homeless and less fortunate.  The New Orleans native is a natural-born, innovative chef.  Chef Donald has traveled the world and interacted with other first-rate chefs worldwide; he has had the rare opportunity to share his expertise and passion for good food with other chefs from countries like Brazil, Italy, and Spain. To enhance and broaden his knowledge and skills of Creole Cuisine and add a little professional twist to things, he attended Louisiana Vo-Tech and Delgado Community College, where he earned many Culinary Arts certificates. Through his company, Chef D Services, not only does he mix his own spices, for his spice line Yes Chef Gourmet Spices and Foods, but he has also written cookbooks, Donald Lukie Smith New Orleans Underground Chef (2020) and most recently, The Underground Chefs, for which he was the visionary author.  Chef Donald now has 20-plus years of experience in culinary cuisine preparation under his belt and has received many awards, including “Gumbo” competitions, and accolades. In 2018, he was voted one of Louisiana's best chefs, and in 2020, he received the Culinary Excellence Award from the National Black Chef Association.  Last summer, Chef D was also named Culinary Ambassador for Louisiana for the National Black Chef Association. 

Chef Donald J. Smith was born and raised in New Orleans, the heart and soul of Creole and Cajun culture. It was there that he learned the ins and outs of authentic Creole Cuisine at the feet of his mother and uncle. Known in culinary circles as “Chef D,” the chef specializes in Creole, Cajun, and soul food. Chef D has owned several restaurants. His portfolio boasts preparing meals for various entities, including conventions, corporations, celebs like Barry Bonds, The O' Jays, The Clark Sisters and Miguel. He also cooks to feed those who are in need.  Through his company, Chef D Services, not only does he mix his own spices, for his spice line Yes Chef Gourmet Spices and Foods, but he has also written cookbooks, Donald Lukie Smith New Orleans Underground Chef (2020) and most recently, The Underground Chefs, for which he was the visionary author.  Chef Donald now has 20-plus years of experience in culinary cuisine preparation under his belt and has received many awards, including “Gumbo” competitions, and accolades. In 2018, he was voted one of Louisiana's best chefs, and in 2020, he received the Culinary Excellence Award from the National Black Chef Association.  Last summer, Chef D was also named Culinary Ambassador for Louisiana for the National Black Chef Association.  Outside of the kitchen, the chef is very active in his community including involvement in the Salvation Army, American Culinary Federation, the Association of African American Chefs, Jugs Social Club Krewe of NOMTOC, the National Black Chef Association, 100 Black Men, and Glad Tiding Men of Distinction . Chef Donald is the founder and president of Urban Chef Alliance, Founder of Cooking for Life 5013c. He also speaks openly about his experience with therapy and mental health, understanding this is a subject many Black men still shy away from for fear of being criticized.  Follow Chef D on Instagram @chefdservices.  Instagram @365brothers Are you our next guest? - Let's talk. Support us!   365 Brothers on Patreon.  Sequence Vitamins formulformulated by Dr. Greg Hall specifically for the supplement needs of African Americans. Take advantage of the 20% discount available to 365 Brothers listeners for a 90-day supply. Check out Alitu for more ease editing, polishing and publishing your podcast. About this podcast: In each episode, a Brother reflects on his life; explores the experience of being a Black man in America; shares his interactions with law enforcement; and answers the signature question "If America was a woman, what would you say to her? You won't find a collection of conversations with Black men like this anywhere else. Hear their wisdom. Be inspired. Host, Rahbin Shyne, is an author, educator, creative and avid half-marathon walker. https://www.linkedin.com/in/365brothers/ Special thanks to our earliest and consistent supporters, Sonji Walker, Abigail Gonzalez, William C. Hamilton, Jr. and Shedrick Sanders!!

From meat pies and Creole cuisine to daiquiris and craft brews, this episode of Big Blend Radio's 3rd Tuesday "Go to Natchitoches" Show focuses on where to "Eat, Drink & Be Merry" In Natchitoches, Louisiana. Featured guests are Arlene Gould and Kelli West of the Natchitoches Convention & Visitors Bureau. Natchitoches (pronounced Nack-a-tish) is the oldest permanent settlement in the Louisiana Purchase Territory and is part of the Cane River National Heritage Area. More at https://natchitoches.com/

"You worry too much about what you put in to your mouth, and not enough about what comes out of it." Leah Chase was a facilitator of important conversations, but you'd never know her true impact on the progress of America if you asked her. Her restaurant, Dookie Chase, was the spot to be in New Orleans, Louisiana when segregation was terrorizing the nation. The restaurant became as place for black and white people to have conversations about Civil Rights without having to worry about violence. Her art collection is thought to be one of the best collections of African American art in New Orleans, and her gumbo the best in the world! ofherstory.com Instagram- @womenofherstorypodcast Twitter- @theherstorypod TikTok- @womenofherstory Facebook- Women of HERstory

This week on the Jefferson Parish Pulse powered by JEDCO, we feature an interview with Carol and Myron LeBrane, founders of LeBrane's Creole Cuisine and Catering. This dynamic husband and wife duo had dreamed of owning a restaurant for years. Timing, fate and faith brought them together and helped them launch and grow their business. Carol and Myron shared how they sought a loan with JEDCO for a small portion of their business. Then, they switched gears when the building they'd been eyeing for years became available. Their vision for a bread pudding business snowballed into a full-service restaurant and event facility on the West Bank. In today's interview, Carol and Myron talk about how their faith is embedded in their work, what it was like to open their business in the midst of a pandemic, and why they chose to launch their business on the West Bank. Learn more about LeBrane's Creole Cuisine and Catering here. Learn more about JEDCO's financing options here. Learn more about JEDCO here. See acast.com/privacy for privacy and opt-out information.

**CONTENT WARNING** Emily's story, which starts at (()) discusses female genital mutilation. Listener discretion is advised. This week the ladies are listening for whispering angels and gushing over tattoos! First, Kelley tells the tale of culinary visionary Lena Richard who built a business empire out of food when the rest of us were building mashed potato castles. Then, Emily covers living legend Jaha Dukureh who is a survivor of female genital mutilation and has dedicated her life to fighting against it and protecting children everywhere! Grab a glass and watch out for those spooky angels, because it's time to wine about herstory!Support the show (https://www.patreon.com/winingaboutherstory/overview)

Yes! Our first guest at The Grid Studios Chef Dreick "JuJu" Gaspard Jr.! Owner of JuJu's Vegan Cajun and Creole Cuisine! Blessing us with gems about nutrition and history of the community we live in. Sit back and kick it with us. Its always a good time in yo mommas throat.

In partnership with Sola Seasonings, Allison and Crystal discuss the history of two very different cultures and how the food from these two groups of people ended up as Southern staples. You're sure to learn something new and walk away with some delicious and crowd pleasing dishes!

Sit down and look back with Leah Chase, the legendary Queen of Creole Cuisine. Her iconic New Orleans restaurant, Dooky Chase’s, was a gathering place for Freedom Riders and leaders of the civil rights movement. Success and struggle—she saw it all, but her response? There’s nothing more beautiful than living.   Learn more about Roadtrip Nation at: roadtripnation.com Contact us: podcast@roadtripnation.org

What are you hungry for? An evening dismantling racism or a gumbo that sticks to your ribs? Well, at Dooky Chase’s you get both, baby doll! Get your belly ready for a heaping bowl full of Civil Rights Maven and Queen of Creole Cuisine -  Leah Chase. This is History: The Shequal hosted by Erin, Tinairy and Hoku.

In this most challenging business, I love speaking with dynamic restaurateurs who rose from humble beginnings to find amazing success. But as you all know, its not just about the triumphs, but the key-learnings, mistakes, pivots and ultimate decisions that make all the difference. You’ve got to listen to this episode of the Restaurant RockStars Podcast. I’m speaking with Mr. Joshua Kopel who’s running three Los Angeles concepts. His story goes like this: Young man from Baton Rouge travels to LA to find a unique concept to bring back to the South. Instead, he spends 20 years in LA bringing the soul-stirring flavors of Creole Cuisine to Angelenos. From a humble start in seedy Hollywood, listen as Joshua takes us on a restaurateur’s journey of pivots, near-failure and ultimate success. We’ll cover it all. His Michelin-Star rated restaurant “Preux & Proper” heads the list of Josh’s other concepts “South City Fried Chicken” and Five O Four Hollywood. Josh is a regular guy who reached out to me to share invaluable lessons for all of us passionate about this business. I’m so glad he did and agree that his wisdom, experience, approach to running restaurants and knack for hospitality will benefit us all. If you’re a GM, veteran operator or just starting out, listen on as this is how to open a restaurant and how to run a restaurant. Find Joshua on Instagram @joshuakopel or at www.preuxandproper.com Now Go Out There and Rock It! Roger This is a high fail business and knowledge is power.  You don't know what you don't know!  Learn How to Optimize Your Sales + Maximize Your Profits THE RESTAURANT ROCKSTARS ACADEMY https://restaurantrockstars.com

This week, we explore one of my favorite cities, New Orleans by paying tribute to an American icon, Chef Leah Chase, the Queen of Creole Cuisine. Plus, a conversation with Vernon Martin III of Exquisite Kreations Catering, one of NOLA’s up and coming private chefs

In a special 2 hour edition of #RolandMartinUnfiltered, we pay tribute to the "Queen of Creole Cuisine", Leah Chase. Our guests include: Chef Rock Harper, host of The Chef Rock XPerimen; Chef Kwame Onwuachi, Owner of Kith and Kin; Chef Joe Randall, African American Chefs Hall of Fame Inductee; Jawn Murray, Pop Culture Commentator and Expert; Food Historian Michael Twitte author of The Cooking Gene; Marc Morial, former Mayor of New Orleans and Civil Rights Activist, Rev. Jesse Jackson. - #RolandMartinUnfiltered partner: 420 Real Estate, LLC To invest in 420 Real Estate’s legal Hemp-CBD Crowdfunding Campaign go to http://marijuanastock.org

On this episode of #TFTSPodcast, we honor the life and legacy of the Queen of Creole Cuisine, Chef Leah Chase who presided over the kitchen of Dooky Chase Restaurant in New Orleans. She passed away Saturday, June 1 at the age of 96

New Orleans lost a great friend in Leah Chase on June 1, 2019. Leah Chase was Chef at Dooky Chase's restaurant and a beloved culinary icon in New Orleans and beyond. Many knew her as the Queen of Creole Cuisine but perhaps Leah Chase's biggest accomplishment was as a civil rights activist. As a tribute to Leah, I will re-post several of my interviews with her as she recalled her life from her early childhood years to her days as a civil rights activist.  This 2006 interview took place in Leah's FEMA trailer, where she talked about the return of Dooky Chase restaurant following the devastating floods of Hurricane Katrina. We talked about Creole food, and the distinction between European Creole cuisine and the cuisine of Creoles of Color. While speaking about the evolution of Creole food, Leah pointed out that integration exposed Blacks to European Creole cooking. Black cooks then contributed their knowledge and ingredients, adding to New Orleans' rich culinary tradition.

Tonight @rolandsfoodcourt SiriusXM at 9:00PM ET/PT #siriusxmfaction it is The Food Royalty Show with @gennaro.pecchia & first Lady of Italian Cuisine @lidiabastianich of course makes Her first stop on her memoir book tour on the Food Court to celebrate the release of Her MY AMERICAN DREAM | A Life of Love, Family & Food now available in paperback! #TuttiaTavolaaMangiare Then The King of Creole Cuisine @emeril visits us to chat about his latest projects including his collaboration with @carnival #mardigras the first-ever restaurant at Sea! It will be #carnivalcruise newest & most innovative ship setting sail in the summer of 2020! #bam We then go into the battle of the ultimate baking brawl with The David vs Goliath of Ganache! Longtime rivals #cakeboss @buddyvalastro & #aceofcakes @duffgoldman get in the cake ring to see who will be crowned the undisputed King of Cake on the new @foodnetwork series #buddyvsduff #bakeoff We truly appreciate you all listening in to #RolandsFoodcourt #respect @paulofcharsky

Get ready for a lively Grit with Deb and Fitz...Fitz speaks on the mystique of sex as a teen verses the blunt realities of sex in your 30's. Deb watches all nine hours of Aretha Franklin's funeral so you don't have to. And Chef Tasha Roberts stops in to talk about her Creole Cuisine through Bonjou.

Leah Chase is a world renowned chef, author and television personality. She is known as the Queen of Creole Cuisine. Her family restaurant, Dooky Chase, was known as a gathering place during the Civil Rights Movement of the 1960s and has been in operation for 76 years. Mrs. Chase is also well known for her extensive African-American art collection and philanthropic work in the community. In 2010 Mrs. Chase was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America. At Dooky Chase, Leah has fed her creole cuisine to the likes of Barack Obama, George W. Bush, Ray Charles, Hank Aaron, Jay Z, Beyoncé, & Solange to name a few. In this episode of the Gumbo Pot Podcast we discuss what drives her, the musical roots of the restaurant, and she delivers a few pearls of wisdom. www.TheGumboPotPodcast.com When you mention the podcast please use #TheGumboPotPodcast email: thegumbopotpodcast@gmail.com Follow all our social media's IG: @thegumbopotpodcast | Twitter: @thegumbopotpodcast www.dookychaserestaurant.com http://dookychasefoundation.org

On today's episode of THE FOOD SEEN, Pableaux Johnson kick-starts our 2018 season with a Louisiana Creole tradition: red beans & rice. A meal regulated for Mondays, made with leftovers from Sunday dinner, is the extension dinner by a day, by the benevolent hand of hospitality. Before moving to New Orleans, Johnson lived in Austin, Texas, and would throw big gumbo parties for friends in the hundreds, feeding them soul food past po'boys and beignets. In 2009, he took his show on the road, bringing his Red Beans & Rice Show to the masses. Named one of Epicurious' "100 Greatest Home Cooks of All Time", Johnson, a photographer and journalist at heart, is the life of the food party, Mardi Gras, and Jazz Fest all in one! The Food Seen is powered by Simplecast

Leah Chase's New Orleans restaurant Dooky Chase changed the course of American history over gumbo and fried chicken. During the civil rights movement, it was a place where white and black people came together, where activists planned protests and where the police entered but did not disturb -- and it continues to operate in the same spirit today. In conversation with TEDWomen Curator Pat Mitchell, the 94-year old Queen of Creole Cuisine (who still runs the Dooky Chase kitchen), shares her wisdom from a lifetime of activism, speaking up and cooking. Hosted on Acast. See acast.com/privacy for more information.

Leah Chase's New Orleans restaurant Dooky Chase changed the course of American history over gumbo and fried chicken. During the civil rights movement, it was a place where white and black people came together, where activists planned protests and where the police entered but did not disturb -- and it continues to operate in the same spirit today. In conversation with TEDWomen Curator Pat Mitchell, the 94-year old Queen of Creole Cuisine shares her wisdom from a lifetime of activism, speaking up and cooking.

2017 marks the 25th anniversary of Sir Mix-A-Lot's monster hit "Baby Got Back." (I know, right?!) Rachel asks the rapper/producer about his iconic tribute to tush, what the song really means, and why it was good getting banned from MTV. OH, BUT THE FOOD! YLM goes down to Louisiana to uncover the difference between Cajun and Creole (cuisine and culture) from Chef & TV host John Folse, author of The Encyclopedia of Cajun & Creole Cuisine, and Louisiana Eats' Poppy Tooker. Rachel also talks to Georgea Pappas, daughter of the founder of Pappadeux: the home of Texas Redfish Ponchartrain and a favorite of Hip Hop's finest.

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.

Queen of Creole Cuisine, Leah Chase, oversees family run Dooky Chase's Restaurant in New Orleans' Treme neighborhood. Est. 1941, Dooky Chase's was the first integrated restaurant in the USA and has been a gathering place for political and civil rights leaders, artists and loyal locals and food lovers for 70 years. At 93, Leah stays active in her kitchen and vocal about tolerance and acceptance. Elisabetta Nonino discusses how family run Grappa Nonino (est 1897) revolutionized grappa production.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/).

Chef Micah Martello and the King Creole Food Truck Chef Micah Martello has been in the food business for over 20  years. He's been an executive chef, a food and beverage director, and a restaurant owner. He now owns and operates a Louisiana-themed food truck in Burlington, NC. Originally from Baton Rouge (we graduated high school together!), Micah spent time in New Orleans where he owned a restaurant called Nautical. That restaurant was named in Bon Appetit Magazine's "Best of the Year" in 1999. Micah arrived in Burlington, NC by way of Chapel Hill. Restaurant life can be grueling, especially on young families. In order to devote more time to his family, Micah left the restaurant business for about 5 years. Starting a food truck was something that he has thought about for a while. He loves being a chef, and he figured that a food truck would allow him to practice his craft without being tied down to a restaurant. He was right. In the fall of 2012, the King Creole Food Truck was born. "The food truck allows me to practice my craft without being tied down to a restaurant, plus it gives me direct interaction with my customers, which I love." The name "King Creole" actually comes from a movie starring Elvis Presley that was released in 1958. And, for Micah, the name represents "Louisiana food." [Incidentally, Elvis sang a song in that movie called "Crawfish." I love that song! You can listen to it below.] I just wrote an article this morning that explains the difference between Cajun and Creole cuisines. For most people who are not from here, those two cuisines seem like they are one and the same, like it's all just "Louisiana food." They are both tantalizing, and they both say "home" to me, but there are some definite distinctions. You can read about the differences here: Louisiana Cooking: Cajun or Creole? "Don’t know what Creole is? Allow us to drop some knowledge on you. Louisiana Creole blends African, French, Italian, Native American, Spanish AND Portuguese flavors with good ol’ Southern cookin’. Sounds amazing, right? It is. King Creole creates our dishes from scratch using only the freshest local ingredients. We aim to please and to fill your stomach with the tastiest, most flavorful authentic cookin’ you’ll find in the Greensboro and Burlington, North Carolina area." FULL SHOW NOTES CAN BE FOUND AT CATHOLICFOODIE.COM.