Podcast appearances and mentions of dickie brennan

Between the levee and the Mississippi River is the batture – a lively slip of wilderness that a tiny community calls home. There's batture land right here in the midst of metropolitan New Orleans – but unless you're lucky enough to know a batture dweller, there's a good chance you weren't aware of one of the city's most unconventional neighborhoods. That was certainly true of Macon Fry when he arrived in New Orleans in the 1980s. After a chance encounter with a batture resident at a local watering hole, Macon got his first glimpse of life on the river's edge and became so entranced that he built himself a life there. His obsession with the batture ultimately led him to publish his new book, "They Called Us River Rats: The Last Batture Settlement of New Orleans." Macon joins us in the studio to discuss his decades of research about lives spent there in relative obscurity. Then, we head over the levee to visit with New Orleans chef and restauranteur Dickie Brennan at his new batture abode, where he's enjoying all the benefits of life in one of the last "camps" located there. Surrounded by lush vegetation and the kind of fauna found in more rural environs, Dickie can often be found taking in the outdoors on his deck – watching ships, tugs, and paddle wheelers make the turn on the Mississippi. Finally, Tulane environmental professor Oliver Houck shares tales of the countless hours spent observing life – wild and otherwise – as he walked his beloved dog along the batture. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Between the levee and the Mississippi River is the batture – a lively slip of wilderness that a tiny community calls home. There's batture land right here in the midst of metropolitan New Orleans – but unless you're lucky enough to know a batture dweller, there's a good chance you weren't aware of one of the city's most unconventional neighborhoods. That was certainly true of Macon Fry when he arrived in New Orleans in the 1980s. After a chance encounter with a batture resident at a local watering hole, Macon got his first glimpse of life on the river's edge and became so entranced that he built himself a life there. His obsession with the batture ultimately led him to publish his new book, "They Called Us River Rats: The Last Batture Settlement of New Orleans." Macon joins us in the studio to discuss his decades of research about lives spent there in relative obscurity. Then, we head over the levee to visit with New Orleans chef and restauranteur Dickie Brennan at his new batture abode, where he's enjoying all the benefits of life in one of the last "camps" located there. Surrounded by lush vegetation and the kind of fauna found in more rural environs, Dickie can often be found taking in the outdoors on his deck – watching ships, tugs, and paddle wheelers make the turn on the Mississippi. Finally, Tulane environmental professor Oliver Houck shares tales of the countless hours spent observing life – wild and otherwise – as he walked his beloved dog along the batture. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Commander's Palace has been a New Orleans culinary landmark since it first opened in the city's Garden District in 1893. Once Ella Brennan and her family took It over in the 1970s, it became an international sensation, elevating Louisiana cuisine and launching the careers of chefs Paul Prudhomme and Emeril Lagasse. On this week's show, we celebrate 130 years of Commander's Palace by dipping into our archives to bring you Commander's stories past and present. We begin with the restaurant's Executive Chef Meg Bickford, the first female in 127 years to burst through the gender barrier and command the historic kitchen. There's an awful lot of talent and power in that tiny little frame. Then, we hear from Lally Brennan and Ti Martin, the ladies who have been at the helm of Commander's for over two decades. They discuss their relationship with the institution and share their experiences growing up as members of one of New Orleans' most famous restaurant families. Finally, Dickie Brennan shares memories of the early days of Commander's Palace, and how his dad, Dick Brennan, both invented the iconic jazz brunch and dreamt up some of the restaurant's most famous dishes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Commander's Palace has been a New Orleans culinary landmark since it first opened in the city's Garden District in 1893. Once Ella Brennan and her family took It over in the 1970s, it became an international sensation, elevating Louisiana cuisine and launching the careers of chefs Paul Prudhomme and Emeril Lagasse. On this week's show, we celebrate 130 years of Commander's Palace by dipping into our archives to bring you Commander's stories past and present. We begin with the restaurant's Executive Chef Meg Bickford, the first female in 127 years to burst through the gender barrier and command the historic kitchen. There's an awful lot of talent and power in that tiny little frame. Then, we hear from Lally Brennan and Ti Martin, the ladies who have been at the helm of Commander's for over two decades. They discuss their relationship with the institution and share their experiences growing up as members of one of New Orleans' most famous restaurant families. Finally, Dickie Brennan shares memories of the early days of Commander's Palace, and how his dad, Dick Brennan, both invented the iconic jazz brunch and dreamt up some of the restaurant's most famous dishes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On March 17th, 2023, the Dickie Brennan restaurant group purchased the 110-year-old Uptown landmark, Pascal's Manale Restaurant. This new chapter of Manale's guarantees that generations of beloved, delicious authentic traditions will continue to be honored there on Napoleon Avenue. On this week's show, we explore the generational ties that have long existed between Pascal's family – the Defelices – and the Brennan family. We also time travel through the years of the Uptown gem. This history, which has been immortalized in Poppy's 2018 book, The Pascal's Manale Cookbook, focuses on two Sicilian immigrant families, the Manales and the Radostas, forebearers of the Defelice clan. Three generations of family share their stories with us. We also visit Manale's oyster bar for a once-in-a-lifetime shucking experience with celebrity oyster shucker "Uptown T" Thomas Stewart.

On March 17th, 2023, the Dickie Brennan restaurant group purchased the 110-year-old Uptown landmark, Pascal's Manale Restaurant. This new chapter of Manale's guarantees that generations of beloved, delicious authentic traditions will continue to be honored there on Napoleon Avenue. On this week's show, we explore the generational ties that have long existed between Pascal's family – the Defelices – and the Brennan family. We also time travel through the years of the Uptown gem. This history, which has been immortalized in Poppy's 2018 book, The Pascal's Manale Cookbook, focuses on two Sicilian immigrant families, the Manales and the Radostas, forebearers of the Defelice clan. Three generations of family share their stories with us. We also visit Manale's oyster bar for a once-in-a-lifetime shucking experience with celebrity oyster shucker "Uptown T" Thomas Stewart.

Dickie Brennan Talks: Growing up in the restaurant business / Opening his 1st restaurant / History of Brennan's famous gumbo / Paul Prudhomme's influence and the trout pecan dish / How their steakhouse came to be / Success of Bourbon House and Commander's / Importance of acquiring Pascal's Brett Martel Talks: Pels fighting for a playoff spot / Masters / Lady Tigers Kaare Talks: French Quarter Fest turning 40 / La Legislative session highlights / MS Gov Tate Reeves proclaiming April as Confederate Heritage Month / Willie Mae's damaged in fire

Ed Michel Talks: The office of IG's purpose / Comparison to Jefferson Parish office of IG / Mayor's usage of Pontalba Apt / Upcoming reports William Tate Talks: Divisions under the LSU umbrella / LSU's bus tour of partners around Louisiana / Quality of academics at LSU Kaare Talks: Office of IG says mayor should leave Pontalba Apartment / Ownership and laws of the Pontalba Apts / Recall donations from Rick Farrell upwards to 96% of total donations / Dickie Brennan's group purchasing Pascal Manale's

It is an undisputed fact that Louisiana grows some of the best restaurant talent in the nation. On this week's show, we sit down with the best and the brightest of Louisiana's legacy restaurant families. We begin with the next generation running Dooky Chase's Restaurant in New Orleans. Since the death of Leah Chase in 2019, the crew she always referred to as "the grands" have stepped up to nurture and grow the legacy Leah established with her husband, the late Edgar "Dooky" Chase Jr. We speak with her grandchildren Tracie Haydel Griffin, who runs the front of the house; bar manager Eve Marie Haydel; and Edgar "Dook" Chase IV, who oversees the restaurant's kitchen. Also joining us is Dooky Chase's newest chef, Leah's great-granddaughter Zoe Chase. The whole nation is about to meet the grands (and great-grands) when their new PBS series, The Dooky Chase Kitchen: Leah's Legacy debuts in the spring of 2023. And if you live in the Crescent City – you may know a Brennan of your own. The restaurant dynasty that began with patriarch Owen Brennan in 1943 has grown to include a fourth generation. We sit down with Ralph Brennan's kids Kathryn Brennan McLeod and her brother Patrick, Dickie Brennan's daughter Sarah and his nephew (Lauren Brennan's son) Geordie Brower, and the cousin who is guaranteed to spice things up, president of Baumer Foods, Inc., Pepper Baumer. This crew of cousins behaves much more like siblings. They are all very close in age, share much of the same interests, and are now raising a fifth generation – with Sarah, Geordie, and Pepper all adding to that growing number in the last year.

It is an undisputed fact that Louisiana grows some of the best restaurant talent in the nation. On this week's show, we sit down with the best and the brightest of Louisiana's legacy restaurant families. We begin with the next generation running Dooky Chase's Restaurant in New Orleans. Since the death of Leah Chase in 2019, the crew she always referred to as "the grands" have stepped up to nurture and grow the legacy Leah established with her husband, the late Edgar "Dooky" Chase Jr. We speak with her grandchildren Tracie Haydel Griffin, who runs the front of the house; bar manager Eve Marie Haydel; and Edgar "Dook" Chase IV, who oversees the restaurant's kitchen. Also joining us is Dooky Chase's newest chef, Leah's great-granddaughter Zoe Chase. The whole nation is about to meet the grands (and great-grands) when their new PBS series, The Dooky Chase Kitchen: Leah's Legacy debuts in the spring of 2023. And if you live in the Crescent City – you may know a Brennan of your own. The restaurant dynasty that began with patriarch Owen Brennan in 1943 has grown to include a fourth generation. We sit down with Ralph Brennan's kids Kathryn Brennan McLeod and her brother Patrick, Dickie Brennan's daughter Sarah and his nephew (Lauren Brennan's son) Geordie Brower, and the cousin who is guaranteed to spice things up, president of Baumer Foods, Inc., Pepper Baumer. This crew of cousins behaves much more like siblings. They are all very close in age, share much of the same interests, and are now raising a fifth generation – with Sarah, Geordie, and Pepper all adding to that growing number in the last year.

On this episode of THE COCKTAIL GURU PODCAST, Part Two of a two-episode season finale captured live at the 20th annual Tales of the Cocktail conference in New Orleans, hosts Jonathan & Jeffrey Pogash dig deep and dig delicious at Loa Bar, inside the International House Hotel, with bar chef Abigail Gullo and some of the hospitality industry's most dynamic movers, shakers, and stirrers, including Bodega Lustau's Steven Dragun, legendary restaurateur Dickie Brennan, whiskey wizard Dave Schmier, tequila entrepreneurs Adam Millman & Daniel Neeson, Tullamore D.E.W. Irish Whiskey's Gillian Murphy, and Spirited Hive's Jack Espy. Brought to you Bodega Lustau, DE-NADA Tequila, Monin Gourmet Syrups, Perfect Purée of Napa Valley, Proof & Wood Ventures, Spirited Hive, and Tullamore D.E.W. THE COCKTAIL GURU PODCAST is produced by 1st Reel Entertainment and distributed by EatsDrinksTV, a service of the Center for Culinary Culture—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. Check out the full episode show notes at TheCocktailGuruPodcast.com --- Send in a voice message: https://anchor.fm/thecocktailgurupodcast/message Support this podcast: https://anchor.fm/thecocktailgurupodcast/support

When it comes to sharing our authentic food culture, there is no family as influential over time as the Brennans of New Orleans. Almost 80 years ago, Owen Brennan got the party started at the Old Absinthe House. Since that time, the family has grown and prospered, giving us all a wonderful time along the way. On this week's show, we sit down for the first time with the fourth generation of one of America's premier food families. We hear from Ralph Brennan's kids Kathryn Brennan McLeod and her brother Patrick, Dickie Brennan's daughter Sarah and his nephew (Lauren Brennan's son) Geordie Brower, and the cousin who is guaranteed to spice things up, president of Baumer Foods, Inc., Pepper Baumer. This crew of cousins behaves much more like siblings. They are all very close in age, share much of the same interests, and are now raising a fifth generation – with Sarah, Geordie, and Pepper all adding to that growing number in just the last few months. We also meet father-son chef duo Gus Martin and Gustar Martin. Gus and Dickie Brennan worked at Commander's Palace when they were both in high school. Gus' mom, Gustar's grandmother, was the first female floor captain there. The Brennans treat their employees like family, which explains a bit about Gus and Gustar's career with them. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

When it comes to sharing our authentic food culture, there is no family as influential over time as the Brennans of New Orleans. Almost 80 years ago, Owen Brennan got the party started at the Old Absinthe House. Since that time, the family has grown and prospered, giving us all a wonderful time along the way. On this week's show, we sit down for the first time with the fourth generation of one of America's premier food families. We hear from Ralph Brennan's kids Kathryn Brennan McLeod and her brother Patrick, Dickie Brennan's daughter Sarah and his nephew (Lauren Brennan's son) Geordie Brower, and the cousin who is guaranteed to spice things up, president of Baumer Foods, Inc., Pepper Baumer. This crew of cousins behaves much more like siblings. They are all very close in age, share much of the same interests, and are now raising a fifth generation – with Sarah, Geordie, and Pepper all adding to that growing number in just the last few months. We also meet father-son chef duo Gus Martin and Gustar Martin. Gus and Dickie Brennan worked at Commander's Palace when they were both in high school. Gus' mom, Gustar's grandmother, was the first female floor captain there. The Brennans treat their employees like family, which explains a bit about Gus and Gustar's career with them. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Between the levee and the Mississippi River is the batture – a lively slip of wilderness that a tiny community calls home. There's batture land right here in the midst of metropolitan New Orleans – but unless you're lucky enough to know a batture dweller, there's a good chance you weren't aware of one of the city's most unconventional neighborhoods. That was certainly true of Macon Fry when he arrived in New Orleans in the 1980s. After a chance encounter with a batture resident at a local watering hole, Macon got his first glimpse of life on the river's edge and became so entranced that he built himself a life there. His obsession with the batture ultimately led him to publish his new book, "They Called Us River Rats: The Last Batture Settlement of New Orleans." Macon joins us in the studio to discuss his decades of research about lives spent there in relative obscurity. Then, we head over the levee to visit with New Orleans chef and restauranteur Dickie Brennan at his new batture abode, where he's enjoying all the benefits of life in one of the last "camps" located there. Surrounded by lush vegetation and the kind of fauna found in more rural environs, Dickie can often be found taking in the outdoors on his deck – watching ships, tugs, and paddle wheelers make the turn on the Mississippi. Finally, Tulane environmental professor Oliver Houck shares tales of the countless hours spent observing life – wild and otherwise – as he walked his beloved dog along the batture

Between the levee and the Mississippi River is the batture – a lively slip of wilderness that a tiny community calls home. There's batture land right here in the midst of metropolitan New Orleans – but unless you're lucky enough to know a batture dweller, there's a good chance you weren't aware of one of the city's most unconventional neighborhoods. That was certainly true of Macon Fry when he arrived in New Orleans in the 1980s. After a chance encounter with a batture resident at a local watering hole, Macon got his first glimpse of life on the river's edge and became so entranced that he built himself a life there. His obsession with the batture ultimately led him to publish his new book, "They Called Us River Rats: The Last Batture Settlement of New Orleans." Macon joins us in the studio to discuss his decades of research about lives spent there in relative obscurity. Then, we head over the levee to visit with New Orleans chef and restauranteur Dickie Brennan at his new batture abode, where he's enjoying all the benefits of life in one of the last "camps" located there. Surrounded by lush vegetation and the kind of fauna found in more rural environs, Dickie can often be found taking in the outdoors on his deck – watching ships, tugs, and paddle wheelers make the turn on the Mississippi. Finally, Tulane environmental professor Oliver Houck shares tales of the countless hours spent observing life – wild and otherwise – as he walked his beloved dog along the batture

Between the levee and the Mississippi River is the batture – a lively slip of wilderness that a tiny community calls home. There's batture land right here in the midst of metropolitan New Orleans – but unless you're lucky enough to know a batture dweller, there's a good chance you weren't aware of one of the city's most unconventional neighborhoods. That was certainly true of Macon Fry when he arrived in New Orleans in the 1980s. After a chance encounter with a batture resident at a local watering hole, Macon got his first glimpse of life on the river's edge and became so entranced that he built himself a life there. His obsession with the batture ultimately led him to publish his new book, "They Called Us River Rats: The Last Batture Settlement of New Orleans." Macon joins us in the studio to discuss his decades of research about lives spent there in relative obscurity. Then, we head over the levee to visit with New Orleans chef and restauranteur Dickie Brennan at his new batture abode, where he's enjoying all the benefits of life in one of the last "camps" located there. Surrounded by lush vegetation and the kind of fauna found in more rural environs, Dickie can often be found taking in the outdoors on his deck – watching ships, tugs, and paddle wheelers make the turn on the Mississippi. Finally, Tulane environmental professor Oliver Houck shares tales of the countless hours spent observing life – wild and otherwise – as he walked his beloved dog along the batture. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Between the levee and the Mississippi River is the batture – a lively slip of wilderness that a tiny community calls home. There's batture land right here in the midst of metropolitan New Orleans – but unless you're lucky enough to know a batture dweller, there's a good chance you weren't aware of one of the city's most unconventional neighborhoods. That was certainly true of Macon Fry when he arrived in New Orleans in the 1980s. After a chance encounter with a batture resident at a local watering hole, Macon got his first glimpse of life on the river's edge and became so entranced that he built himself a life there. His obsession with the batture ultimately led him to publish his new book, "They Called Us River Rats: The Last Batture Settlement of New Orleans." Macon joins us in the studio to discuss his decades of research about lives spent there in relative obscurity. Then, we head over the levee to visit with New Orleans chef and restauranteur Dickie Brennan at his new batture abode, where he's enjoying all the benefits of life in one of the last "camps" located there. Surrounded by lush vegetation and the kind of fauna found in more rural environs, Dickie can often be found taking in the outdoors on his deck – watching ships, tugs, and paddle wheelers make the turn on the Mississippi. Finally, Tulane environmental professor Oliver Houck shares tales of the countless hours spent observing life – wild and otherwise – as he walked his beloved dog along the batture. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

It's not surprising that the advent of a rampant, contagious, deadly virus is changing the way we live. What perhaps is surprising, is the speed with which we've adapted to our new way of life. And the way we've put technology to work for us. One of the most surprising of these changes has been the almost overnight embrace of telemedicine. If you haven't already experienced it, telemedicine is where you have a virtual visit with your doctor. You're at home, your doctor is at the clinic, and you're having a video conference, on an app on your phone. Telemedicine has been around for a while, but the Covid 19 pandemic has seen it ramp way up. For example, on Ochsner Health System's telemedicine app, on March 2nd they had 39 visits. A month later, on April 2nd, they had 2,700. The System Chair of Telemedicine and Digital Health at Ochsner Health System is Dr David Houghton. The other major technological adoption during the Covid era has been our newfound love of delivery. Before Covid, you might not have gotten food delivered from a restaurant. But there's a good chance you do now. If you own a restaurant, and you always thought delivery was just for second-rate fast food, well, there's a good chance you don't think that way anymore. Delivery has been a lifesaver for restaurants during the pandemic. From the first days when they had to close completely, through the 25% and 50% occupancy restrictions, delivery has been another revenue stream for everybody, including the most unlikely, like Dickie Brennan's and Sylvain in the French Quarter. These kinds of restaurants don't want to mess with Uber Eats, or even Waitr. Instead a lot of local restaurants – over 250 – prefer a specialized local delivery service, called d'Livery NOLA.  The owner of d'Livery NOLA is Drew Herrington. Photos from this show by Jill Lafleur are at our website. Here's some more conversation about food delivery and telemedicine. See omnystudio.com/listener for privacy information.

Jorges Enriques and Gus Martin called in to talk about their influence on the Keith Young brand. These two consummate professionals were with the Dickie Brennan group for 27 and 30 years, respectively, They were hired to add a little pop to the reliable and consistent brand, which we have already seen. This week or next, Five Girls opens in the space formerly occupied by Keith's much-loved Crabby Shack. During the lockdown, Keith and Linda went in to spruce it up and wound up starting over with an upscale breakfast place and lunches of gourmet sandwiches and salads, as well as soups. We're excited. The Youngs do everything first class.

Since the coronavirus shutdown, Louisiana Eats has been presenting voices from the hospitality community. This week, we hear from New Orleans restaurant owners and chefs who were interviewed as part of a documentary by filmmakers Jonathan Evans and Marian Gay.   We begin with chefs and roommates Cristina Quackenbush and Hayley Vanvleet. Before the shutdown, Cristina ran her pop-up Milkfish at the Broad Theater, and Hayley served as executive chef at Belle Époque in the French Quarter. Since then, the pair have been cooking from home and offering a delivery service.   Then, we hear from Isaac Toups of Toups Meatery. Since before the March 15 mandate, Isaac and his team have been sharing their 3pm daily staff meal with anyone in the industry in need, while continuing to conduct take out seven days a week.  As the need has mushroomed, so has the quantity of meals Isaac and his crew are putting out.   With the sudden loss of business due to COVID-19, most restaurants were impelled to furlough or lay off staff. Alon & Emily Shaya of Saba and restauranteur Dickie Brennan have been seeking out ways to bring people back into their ranks safely while they figure out how best to support a city in crisis.   Finally, we hear from Charly Pierre, the head chef and owner of Fritai, which offers Haitian street food at the St. Roch Market. It was one of the food hall’s most successful stalls until the dining room was closed to the public.   For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Sal and Bob Kick off the new year with a visit to Dickie Brennan's, one of New Orlean's finest steakhouses. Sal and Bob fill you in on what's happening down there. It's a big week for football. Sal clues you in on Vegas odds for the Golden Globes and finds out you can bet on who you think will win the 2020 election. Tune in as Sal and Bob try to make sense of the world over a nice steak in one of America's great cities. We're so Social: Follow: @SalandBob on all social media! SUBSCRIBE: 

On this week s show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie s son, Richard Brennan III, who served as Dario s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy s Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship. Next, we revisit our 2015 trip to Paris, when Paris By Mouth s Jennifer Greco introduced us to a charming charcuterie in the Marais called Caract re de Cochon, a play on words that means "pigheaded." Then, we meet a local knife enthusiast, Jackie Blanchard. Jackie and her partner Brandt Cox specialize in rare, hand forged Japanese knives at their Riverbend shop, Coutelier. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie’s son, Richard Brennan III, who served as Dario’s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy's Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship.

On this week's show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie's son, Richard Brennan III, who served as Dario's apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy's Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship.

On this week s show, we re celebrating all things pescatarian across Louisiana. To begin, we travel from Port Sulphur to Barataria Bay for a taste of authentic Louisiana seafood with the Landry family of Don s Seafood. The Landrys host us at their fishing camp and share stories that have been passed down through the generations. Next, we meet Paul Greenberg, author of Four Fish and The Omega Principle. Paul spent 3 years investigating omega 3 and made some surprising discoveries about the highly popular supplement. Then, we angle on the water with Dickie Brennan and Captain Theophile Bourgeouis to learn about the state s Catch and Cook Program, which allows charter fishing groups to bring their catch to a participating restaurant, where the chef will prepare their fresh caught fish to order. Finally, we visit with Captain Lance Nacio, who offers his firsthand account of the impacts of land loss, oil spills, and storms on our coastline. Lance tells us the ways in which he s confronting the many environmental setbacks that beset our Gulf fisherman. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Dickie Brennan, a world-famous restaurateur, talks about his methods combining traditional and modern techniques to elevate the presence of Creole food in New Orleans. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify   Become a Food Tank member for exclusive benefits: join HERE!   Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube  

In May 2018, Dickie Brennan hosted Italian butcher, Dario Cecchini at his New Orleans steakhouse and Tableau on Jackson Square for a meaty and amazing demonstration of deliciousness. Dario s visit was prompted by the hospitality he d extended to Dickie s son, Richard III, during his apprenticeship in Panzano, a little village in Italy s Chianti region. After completing the course work at the Culinary Institute of America, Richard Brennan knew he wanted to pursue the art of butchery. His CIA instructors agreed unanimously, there was only one master for Richard serve his apprenticeship with the great Dario Cecchini. In this episode of Quick Bites, Poppy joins Dario and his wife to discuss Dario s life and work in Panzano. Shen then speaks with Richard III about his apprenticeship with Dario and plans for the future

On this week s show, we re traveling from Lafitte bayous to French Quarter kitchens for a look at Louisiana s Catch and Cook Program. Under Catch and Cook, charter fishing groups can bring their catch to a participating restaurant, where the chef will prepare their fresh caught fish to order. We begin by angling on the water with Dickie Brennan, Executive Chef Gus Martin, and Captain Theophile Bourgeouis. Theophile, a lifelong Louisiana fisherman, navigates the waters and leads us to a successful catch. Then, we follow our fish to the kitchen of Tableau, where Dickie Brennan s team of chefs prepare the evening s dinner. Next, we visit with Captain Lance Nacio, who shares his firsthand account of the impacts of land loss, oil spills, and storms on our coastline. Lance tells us the ways in which he s confronting the many environmental setbacks that beset our Gulf fisherman. Then, Lance Nacio and Darin Nesbit teach us about the potential of bycatch for the future of the fishing industry in Louisiana. Once known as "trash fish," bycatch end up in shrimping nets by accident, but fishermen and restaurants alike are now cashing in and making one man s trash everyone s treasure. Finally, we spend some time at New Orleans Entrepreneur Week, where the state s most promising start ups participate in the Big Idea Competition. We speak with three contestants, who also happen to be remarkable food producers. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. CREOLE SAUCE YIELD APPROXIMATELY 2 1 2 CUPS 1 4 CUP OIL 1 2 CUP FLOUR 1 ONION, CHOPPED 1 BELLPEPPER, CHOPPED 3 STALKS CELERY, CHOPPED 4 LARGE CREOLE TOMATOES, PEELED, SEEDED and COARSELY CHOPPED OR 1 1 2 CUP TOMATO SAUCE 2 TSP. THYME 2 BAY LEAVES 2 CLOVES GARLIC 1 BUNCH GREEN ONIONS, SLICED SALT, PEPPER, CAYENNE AND HOT SAUCE TO TASTE COMBINE OIL AND FLOUR IN A HEAVY SAUCEPAN. COOK UNTIL MILK CHOCOLATE BROWN. THEN STIR IN THE ONIONS. COOK FOR 2 3 MINUTES UNTIL ROUX DARKENS TO DARK CHOCOLATE BROWN. ADD CELERY AND BELLPEPPER STIRRING TOGETHER FOR ANOTHER 3 5 MINUTES, UNTIL SEASONING VEGETABLES ARE SOFT. ADD EITHER FRESH TOMATOES OR TOMATO SAUCE, THYME, BAY LEAVES AND GARLIC. BRING TO A BOIL, THEN REDUCE TO A SIMMER. SIMMER TOGETHER FOR 20 MINUTES OR LONGER. ADD GREEN ONIONS AND SEASON WITH SALT, PEPPER, CAYENNE AND HOT SAUCE. COOK AN ADDITIONAL 5 MINUTES AND SERVE. Salt Baked Fish One 3 4 lb. whole fish, gutted and scaled 2 large egg whites 1 4 cup water 6 cups coarse Kosher salt Preheat the oven to 450 degrees. Line a large rimmed baking pan with aluminum foil. Rinse the fish inside and out, then pat it dry with paper towel. Sprinkle any spices you d like in the fish cavity along with herbs, citrus slices and aromatic vegetables. For a fish of 3 4 pounds, whisk together 2 large egg whites and 1 4 cup of water. Bigger fish Just increase the egg whites and water. Gently mix in 6 cups of coarse Kosher salt. Spread 2 cups of the salt and egg white mixture on the baking pan in a rectangular strip about the same length and width as the fish. Lay the fish down on the salted bottom and generously spread the rest of the mixture on top, making sure the fish is completely covered on both sides and press down on the edges to be sure it s sealed. Bake for 25 minutes, then rests on the counter, uncovered for 10 more minutes. To serve, gently crack the shell and break it away brushing off the salt. The flesh will come away from the bones easily for serving. Salt baked fish can be served simply with a little olive oil and lemon juice or any sauce.

On this week s show, we re traveling from Lafitte bayous to French Quarter kitchens for a look at Louisiana s Catch and Cook Program. Under Catch and Cook, charter fishing groups can bring their catch to a participating restaurant, where the chef will prepare their fresh caught fish to order. We begin by angling on the water with Dickie Brennan, Executive Chef Gus Martin, and Captain Theophile Bourgeouis. Theophile, a lifelong Louisiana fisherman, navigates the waters and leads us to a successful catch. Then, we follow our fish to the kitchen of Tableau, where Dickie Brennan s team of chefs prepare the evening s dinner. Next, we visit with Captain Lance Nacio, who shares his firsthand account of the impacts of land loss, oil spills, and storms on our coastline. Lance tells us the ways in which he s confronting the many environmental setbacks that beset our Gulf fisherman. Then, Lance Nacio and Darin Nesbit teach us about the potential of bycatch for the future of the fishing industry in Louisiana. Once known as "trash fish," bycatch end up in shrimping nets by accident, but fishermen and restaurants alike are now cashing in and making one man s trash everyone s treasure. Finally, we spend some time at New Orleans Entrepreneur Week, where the state s most promising start ups participate in the Big Idea Competition. We speak with three contestants, who also happen to be remarkable food producers. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

We continue this month’s series “Business in the Bayou” with ghosts! One thing that New Orleans is not short of is ghosts and history. Today we talk Rick’s visit to Dickie Brennan’s Tableau Restaurant and its adjoining haunted Petit Theatre. We got ghosts, history, a travel a a crazy tax tip. For the full multimedia experience go to www.ramblingbusiness.com. Get the latest by subscribing on Itunes at ow.ly/Mm5d305iwvR Leave a review if you like us! www.RamblingBusiness.com

World Footprints returned to New Orleans for our 7th annual French Quarter Festival 2-hour broadcast. This year we set up at Tableau Restaurant, Dickie Brennan's newest culinary gem in Jackson Square. This second hour of our French Quarter Festival (FQF) broadcast explores the unique history of New Orleans with two prominent professors from the University of New Orleans. The diverse heritages of the people of New Orleans makes this city very unique, interesting and alive with traditions that are not found in any other city in the country. New Orleans is a place where Africans intermingled with Native Americans and European settlers ultimately creating a sustainable culture that distinguishes New Orleans today. Dr. Mary Mitchell, History Professor at UNO, joins us to discuss the African contributions to New Orleans and the dynamics that slavery played in the development and culture of this city. Most people don’t equate compassion and beauty when they think of Voodoo, but Voodoo historian, Professor Martha Ward, says that is what she discovered when she first began researching the practice. Prof. Ward is a Professor Emeritus at UNO and author of the book, Voodoo Queen: The Spirited Lives of Marie Laveau, the only academic account of the famous New Orleanss voodoo priestess and her daughter, Marie Laveau II. Professor Ward offers a Voodoo history lesson and her belief that Hollywood and media have incorrectly racialized and stigmatized Voodoo. Enjoy our FQF hour one discussion of New Orleans art and history.

World Footprints returned to New Orleans for our 7th annual French Quarter Festival 2-hour broadcast. This year we set up at Tableau Restaurant, Dickie Brennan's newest culinary gem in Jackson Square. The first hour of World Footprints showcase New Orleans international outreach, the arts and history. We introduce a hidden gem, The New Orleans Historic Collection. The Historic Collection is a museum, research center, and publisher dedicated to the study and preservation of the history and culture of New Orleans and the Gulf South region. This year they are showcasing homegrown stars, The Boswell Sisters, and we are joined by the exhibit's curator Mark Cave. We are pleased to introduce the granddaughter of Vet Boswell, Kyla Titus, who joins us to share treasured memories, her new book and her work to keep the memory of The Boswell Sisters alive. We also talk about a special event that the world is sharing this year--the 70th anniversary of the landing at Normandy. The National World War II Museum's Alan Raphael joins us to talk about how the museum is commemorating this anniversary and the special role that New Orleans played in WWII. We promise you'll enjoy this first hour and we invite you back to listen to the 2nd hour broadcast where we talk about the history of Voodoo and spotlight the contributions of Africans in New Orleans.

World Footprints traveled to New Orleans for our annual broadcast at French Quarter Festival.  We streamed live from the heart of the Quarter at Jackson Square in the Tableau restaurant--Dickie Brennan's latest gem. Each year we bring you something new and this year was no exception.  We took a deep dive into the city's African-American history, New Orleans role in World War II, the history of voodoo, culinary arts and the performing arts.   We had an amazing year and we thought it appropriate to end 2014 in The Big Easy.  Join us for the world's largest music brunch and let the good times roll.  Follow World Footprints on Facebook and Twitter @WorldFootprints for the latest travel information including travel-relevant legislation, travel warnings and best practices.

World Footprints returned to New Orleans for our 7th annual French Quarter Festival 2-hour broadcast.  This year we set up at Tableau Restaurant, Dickie Brennan's newest culinary gem in Jackson Square.  This second hour of our FQF broadcast explores the unique history of New Orleans with two prominent professors from the University of New Orleans.    The diverse heritages of the people of New Orleans makes this city very unique, interesting and alive with traditions that are not found in any other city in the country.  New Orleans is a place where Africans intermingled with Native Americans and european settlers ultimately creating a sustainable culture that distinguishes New Orleans today.   Dr. MaryMiitchell, History Professor at UNO, joins us to discuss the African contributions to New Orleans and the dynamics that slavery played in the development and culture of this city.   Most people don’t equate compassion and beauty when they think of Voodoo, but  Voodoo historian, Professor Martha Ward, says that is what she discovered when she first began researching the practice.  Prof. Ward is a Professor Emeritus at UNO and author of the book, Voodoo Queen: The Spirited Lives of Marie Laveau, the only academic account of the famous New Orelans voodoo priestess and her daughter, Marie Laveau II.  Professor Ward  offers a Voodoo history lesson and her belief that Hollywood and media have incorrectly racialized and stigmatized Voodoo.  Enjoy our FQF hour one discussion of New Orleans art and history.

World Footprints returned to New Orleans for our 7th annual French Quarter Festival 2-hour broadcast.  This year we set up at Tableau Restaurant, Dickie Brennan's newest culinary gem in Jackson Square.   The first hour of World Footprints showcase New Orleans international outreach, the arts and history.  We introduce a hidden gem, The New Orleans Historic Collection.  The Historic Collection  is a museum, research center, and publisher dedicated to the study and preservation of the history and culture of New Orleans and the Gulf South region.  New Orleans' homegrown stars, The Boswell Sisters, are featured and the exhibit's curator Mark Cave and the granddaughter of Vet Boswell, Kyla Titus, joins us for a lively discussion. We also talk about a special event that the world is sharing this year--the 70th anniversary of the landing at Normandy.  The National World War II Museum's Alan Raphael joins us to talk about how the museum is commemorating this anniversary and the special role that New Orleans played in WWII. We promise you'll enjoy this first hour and we invite you back to listen to the 2nd hour broadcast where we talk about the history of Voodoo and spotlight the contributions of Africans in New Orleans.

Discover New Orleans, Louisiana as we review the newly remodeled Hyatt Regency, local jazz music, brunch at Court of The Two Sisters, historic Tujague’s, casual Cafe Beignet, and fine seafood dining at Dickie Brennan’s Bourbon House.

World Footprints returned to New Orleans for our 7th annual French Quarter Festival 2-hour broadcast.  This year we set up at Tableau Restaurant, Dickie Brennan's newest culinary gem in Jackson Square.  This second hour of our FQF broadcast explores the unique history of New Orleans with two prominent professors from the University of New Orleans.    The diverse heritages of the people of New Orleans makes this city very unique, interesting and alive with traditions that are not found in any other city in the country.  New Orleans is a place where Africans intermingled with Native Americans and european settlers ultimately creating a sustainable culture that distinguishes New Orleans today.   Dr. MaryMiitchell, History Professor at UNO, joins us to discuss the African contributions to New Orleans and the dynamics that slavery played in the development and culture of this city.   Most people don’t equate compassion and beauty when they think of Voodoo, but  Voodoo historian, Professor Martha Ward, says that is what she discovered when she first began researching the practice.  Prof. Ward is a Professor Emeritus at UNO and author of the book, Voodoo Queen: The Spirited Lives of Marie Laveau, the only academic account of the famous New Orelans voodoo priestess and her daughter, Marie Laveau II.  Professor Ward  offers a Voodoo history lesson and her belief that Hollywood and media have incorrectly racialized and stigmatized Voodoo.  Enjoy our FQF hour one discussion of New Orleans art and history.

World Footprints returned to New Orleans for our 7th annual French Quarter Festival 2-hour broadcast.  This year we set up at Tableau Restaurant, Dickie Brennan's newest culinary gem in Jackson Square.   The first hour of World Footprints showcase New Orleans international outreach, the arts and history.  We introduce a hidden gem, The New Orleans Historic Collection.  The Historic Collection  is a museum, research center, and publisher dedicated to the study and preservation of the history and culture of New Orleans and the Gulf South region.  This year they are showcasing homegrown stars, The Boswell Sisters, and we are joined by the exhibit's curator Mark Cave.  We are pleased to introduce the granddaughter of Vet Boswell, Kyla Titus, who joins us to share treasured memories, her new book and her work to keep the memory of The Boswell Sisters alive. We also talk about a special event that the world is sharing this year--the 70th anniversary of the landing at Normandy.  The National World War II Museum's Alan Raphael joins us to talk about how the museum is commemorating this anniversary and the special role that New Orleans played in WWII. We promise you'll enjoy this first hour and we invite you back to listen to the 2nd hour broadcast where we talk about the history of Voodoo and spotlight the contributions of Africans in New Orleans.

World Footprints travels to New Orleans for our annual broadcast at French Quarter Festival.  We will broadcast live from the heart of the Quarter at Jackson Square in the Tableau restaurant--Dickie Brennan's latest gem. This year we will be exploring the city's African-American history, New Orleans role in World War II, the history of voodoo, culinary arts and the performing arts.   We will also talk to a popular psychic.  Join us for the world's largest music brunch and let the good times roll.

Jason talks with successful New Orleans restauranteur Dickie Brennan at Palace Cafe. (Running Time 37:05)

Jason talks with successful New Orleans restauranteur Dickie Brennan at Palace Cafe. (Running Time 37:05)