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12 episodes with Emeril Lagasse
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3 episodes with Emeril Lagasse
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2 episodes with Emeril Lagasse
3 episodes with Emeril Lagasse
2 episodes with Emeril Lagasse
2 episodes with Emeril Lagasse
Recorded live in New Orleans during an unprecedented week that brought together the Louisiana Restaurant Association Expo, Bocuse d'Or USA, and the International Association for Food Protection (IAFP), this special edition of Inside Food Safety explores the unseen systems that protect some of the world's greatest restaurants. Host Carl Fiadini is joined by Chef Sean "Pooch" Rivera and Eric Moore of Testo North America for a conversation on why food safety has become one of the most critical ingredients in modern hospitality. From New Orleans' centuries-old restaurant buildings and aging infrastructure to large-scale convention center operations serving thousands of guests, the discussion examines the real-world challenges chefs and operators face every day. The team also explores how technology is helping restaurants monitor refrigeration, cooking oil quality, food temperatures, and inventory—protecting both guests and businesses from costly failures. Along the way, Carl reflects on the incredible opportunity to film the world's top chefs during Bocuse d'Or, including icons like Emeril Lagasse, Daniel Boulud, and many of today's most celebrated culinary professionals, while highlighting the often-overlooked role food safety plays in supporting culinary excellence. Whether you own a restaurant, work in hospitality, or simply want a behind-the-scenes look at what keeps world-class kitchens operating safely, this episode offers valuable insights from the heart of one of America's greatest food cities. Topics include: Food safety in historic restaurant cities Why New Orleans presents unique operational challenges Temperature monitoring and refrigeration protection How automation helps reduce human error Protecting inventory during storms and power outages Cooking oil management and food quality The connection between culinary excellence and food safety Behind the scenes at Bocuse d'Or, LRA Expo, and IAFP 2026 Inside Food Safety is hosted by Carl Fiadini and presented in partnership with Testo North America, exploring the people, technology, and best practices shaping safer kitchens across the foodservice industry.
One-on-one pod today: Chris is back from Montauk, and Jason is home in L.A. We chat about the new Strokes record, songs to relapse to, a new generation discovering chef Emeril Lagasse, Chris' Uber trip from Chibeca to Montauk, lacrosse on the beach, Chris visiting a new seaside gym, The Odyssey in IMAX and Chris Nolan's great hair, nerd love vs. beard love, asking too much from everyone nowadays, sporadic staycations, whether Timothée is getting more protein lately, Chris breaking up with fitness bars, and we strategize our future coffee business. twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices
Emeril Lagasse clips are resurfacing and they're hilarious, rushees at Ole Miss can purchase a Rush Bundle, there's a Chinese Rodney Dangerfield comic, This Weekend in Fun, Randy's Comments of the Week, and Run it Back. Support us on Patreon and receive weekly episodes for as low $5 per month: www.patreon.com/circlingbackpodcast Watch all of our full episodes on Spotify: https://open.spotify.com/show/6GWLSnyJKGMDIWsYC0RBG2?si=f9e2bcc01d2a4573&nd=1&dlsi=dd35daf7973642a1 Watch all of our full episodes on YouTube: www.youtube.com/washedmedia Shop Washed Merch: www.washedmedia.shop • (00:00) Fun & Easy Banter • (14:30) Emeril • (28:35) Ole Miss Rush Bundle • (43:20) Can I interest you in Chinese Rodney Dangerfield? • (55:00) This Weekend in Fun • (1:01:10) Randy's Comments of the Week • (1:04:10) Run it Back Support This Episode's Sponsors: - Storyblocks: Head to https://storyblocks.com/steam to access the human-made stock media library that's essential to my workflow. For a limited time, they're offering 15% off any annual plan, and that discount is only available through my link - Bonobos: For 25% off your order, head to https://bonobos.com/steam and use code STEAM. - Tecovas: Right now get 10% off at https://tecovas.com/crclbk when you sign up for email and texts. - Meridian Putters: Head to https://meridianputters.com/ and use our code STEAM20 for 20% off your entire cart at checkout. Learn more about your ad choices. Visit megaphone.fm/adchoices
Send us Fan MailCelebrity Chef Emeril Lagasse expands his Las Vegas footprint off the Strip with the grand opening of his newest restaurant, Meril, at the M Resort Spa & Casino! We talk to Emeril as he is welcomed to the resort and share what makes this new spot a must-visit for breakfast, lunch, and dinner.Plus, a lucky visitor from Hawaii turns a $1 side bet into a massive $446,083 progressive jackpot at the Fremont Hotel & Casino—we'll reveal how and where it happened!Then, we hop aboard an iconic Venetian gondola ride through the canals of The Venetian to check out the classic Las Vegas staple, and bring you the latest NFR (National Finals Rodeo) concert announcements featuring country superstars Dierks Bentley and Rascal Flatts.Also, Ed Sheeran performs in Las Vegas, but before that he attended the Backstreet Boys at Sphere!#VegasRevealed #EmerilLagasse #LasVegas #VegasJackpot #NFR2026Save money on your vacations! Get a complimentary 30-day guest pass from PCK Travel and Vegas Revealed HERE. You'll gain access to exclusive travel savings on hotels, flights, cruises, and more. No credit card OR presentation required. Start saving with PCK Travel. Lighting Up Your Destination! VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com
In June, Carnival Cruise Line held an event in New Orleans called The Next Course, where it introduced new restaurants and menus on its upcoming ship, the Carnival Festivale, and showcased its partnership with superstar chef Emeril Lagasse, the line’s chief culinary officer. It also served as a chance to talk about the latest in foodie trends, and how those trends are showing up on Carnival’s ships. In this episode we take that conversation even further with Carnival’s vice president of food and beverage Juan Fernandez and cruise editor Teri West. We talk about changes in dining hours, dining styles, drinks and more and how those changes dovetail or diverge with how consumers eat and drink on land. Plus: How Carnival developed its relationship with Lagasse and the new restaurants on the Festivale. This conversation was recorded July 9 and has been edited for length and clarity. Episode sponsor: This episode is sponsored by National Geographic-Lindblad Expeditions https://www.expeditions.com Related links: Carnival and Emeril Lagasse embrace the latest culinary trends https://www.travelweekly.com/Cruise-Travel/Carnival-and-Emeril-embrace-the-latest-culinary-trends Carnival introduces new culinary concepts for upcoming ships https://www.travelweekly.com/Cruise-Travel/Carnival-and-Emeril-Lagasse-introduce-new-culinary-concepts Reservations are open for the Carnival Festivale https://www.travelweekly.com/Cruise-Travel/Reservations-open-for-Carnival-Festivale How weight-loss meds are changing travel https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/weight-loss-meds-changing-travel Focus on culinary travel: Savoring the experience https://www.travelweekly.com/Travel-News/Tour-Operators/Focus-on-culinary-travel-Savoring-the-experienceSee omnystudio.com/listener for privacy information.
Send us Fan MailSummer Vibes & Strip SpotsCamp Palms: The ultimate adult-only summer hangout is happening right now at Palms Casino Resort! Catch the camp-themed poolside fun before it packs up on July 31st.Palms Retail Find: Next to check-in, check out the Palms Store. They are fully stocked with high-quality sports gear—everything from UNLV, Dodgers, A's, and Raiders apparel. It's a little on the pricey side, but the quality of the hats, shirts, and hoodies is top-tier if you're looking for great Vegas fan gear.Moving Around TownVegas Loop Airport Expansion: The Loop is heading to the airport! We are going to test it out firsthand very soon and report back on how it handles the trek.Rideshare Reality: With Uber and Taxi prices continuing to tick upward, alternative transit options like the Loop are quickly becoming a must-watch.Big Venue Updates & RefreshesSkyfall Panoramic Bar & Lounge (W Las Vegas): One of the best views of the Strip is getting a makeover. Skyfall will temporarily close from July 20th through October 4th for a complete, contemporary redesign to align closer with the global W Hotels look. Mark your calendars for an early October return! Miss Loretta's Coming to Resorts World: A brand new country soul destination is opening this fall. Details are being kept under tight wraps by "Miss Loretta" herself, but expect handcrafted cocktails, dancing, plenty of rhinestones, and plenty of late-night energy.Big Headliners & Ticket DropsRicky Martin at Fontainebleau: Tickets are officially on sale! Catch the superstar live at the BleauLive Theater inside Fontainebleau Las Vegas on Friday, Oct. 30 and Saturday, Oct. 31 at 8:00 PM.Backstreet Boys Headline Official F1 Afterparty: Formula 1 weekend just got a major pop twist. Vibee announced the Backstreet Boys will headline the official post-race show at Sphere on November 21st. Note: Tickets are exclusively available to Formula 1 Heineken Las Vegas Grand Prix ticket holders or via Vibee experience packages.Neighborhood Spotlight: The Crown & Anchor Address is Back!The beloved former Crown & Anchor space at 1350 E. Tropicana Ave. has officially evolved into The Irish Spot. Managed by Kelcie Alder, the neighborhood venue keeps its strong local sports identity (including European football, hurling, and Gaelic football) with a fresh, community-focused Irish pub vibe.On the Menu: High-quality comfort food under $20, including Beer-Battered Fish & Chips ($19) and traditional Bangers & Mash ($16).Entertainment & Celebrity NewsNBA Summer League: Vegas is absolutely packed this week with basketball elite. Keep your eyes peeled—player sightings are happening all over the valley.Emmy Love for Vegas Filmed Shows: Big shoutout to the television productions filmed right here in Las Vegas pulling in major Emmy nominations, including Hacks, Margo's Got Money Troubles, and Pluburis!
Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we bring you the people, brands, and ideas shaping what's next in the global food and beverage industry.We kick off with major restaurant and hospitality moves, exploring Carnival Cruise Line's fleetwide dining overhaul featuring Emeril Lagasse. We also cover the opening of Anita Gelato at The Venetian in Las Vegas and the highly anticipated Sergeant Ma concept debuting on the San Francisco waterfront. Additionally, we dive into how venues like Sungold in Brooklyn and the Arizona Diamondbacks at Chase Field are driving summer traffic through targeted culinary programming and holiday food and beverage promotions.In beverage and spirits news, we cover The Zero Proof's strategic acquisition of The New Bar, signaling major consolidation in the growing non-alcoholic category. We highlight exciting new product launches, including the rock band Disturbed's Molten Smoky Colas, Waterloo Gin's Texas-distilled portfolio, and Paramount Coffee's entry into the ready-to-drink cold brew market. The episode also explores the new Lake Garda-inspired cocktail menu at Grand Hotel Fasano in Italy.For the grocery and consumer packaged goods sector, we discuss the debut of McCain Foods' delivery-optimized Seaside Fries, Java Factory's ambitious 52-week flavor campaign, and Emmi Roth's Athenos brand packaging refresh at the Summer Fancy Food Show. We also look at shifting retail and supply strategies, from Wild Fork's globally inspired World Cuts campaign to the USDA and NASDA's new American Farm Legacy 250 Program honoring multigenerational farmers.For full articles on these stories, exclusive insights, and daily industry news, visit fbmagazine.com. Be sure to also check out our network syndication at foodservice.media, which gives brands, buyers, and operators a direct path to the categories that matter most. Thank you for listening, and remember to subscribe to the newsletter so you never miss the latest trends.
Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we bring you the people, brands, and ideas shaping what's next in the global food and beverage industry.We kick off with major restaurant and hospitality moves, exploring Carnival Cruise Line's fleetwide dining overhaul featuring Emeril Lagasse. We also cover the opening of Anita Gelato at The Venetian in Las Vegas and the highly anticipated Sergeant Ma concept debuting on the San Francisco waterfront. Additionally, we dive into how venues like Sungold in Brooklyn and the Arizona Diamondbacks at Chase Field are driving summer traffic through targeted culinary programming and holiday food and beverage promotions.In beverage and spirits news, we cover The Zero Proof's strategic acquisition of The New Bar, signaling major consolidation in the growing non-alcoholic category. We highlight exciting new product launches, including the rock band Disturbed's Molten Smoky Colas, Waterloo Gin's Texas-distilled portfolio, and Paramount Coffee's entry into the ready-to-drink cold brew market. The episode also explores the new Lake Garda-inspired cocktail menu at Grand Hotel Fasano in Italy.For the grocery and consumer packaged goods sector, we discuss the debut of McCain Foods' delivery-optimized Seaside Fries, Java Factory's ambitious 52-week flavor campaign, and Emmi Roth's Athenos brand packaging refresh at the Summer Fancy Food Show. We also look at shifting retail and supply strategies, from Wild Fork's globally inspired World Cuts campaign to the USDA and NASDA's new American Farm Legacy 250 Program honoring multigenerational farmers.For full articles on these stories, exclusive insights, and daily industry news, visit fbmagazine.com. Be sure to also check out our network syndication at http://foodservice.media, which gives brands, buyers, and operators a direct path to the categories that matter most. Thank you for listening, and remember to subscribe to the newsletter so you never miss the latest trends.
Today we (sigh) watch another episode of Emeril Lagasse's 2001 NBC sitcom. In order to make it more interesting for us, we decide to try and punch up the jokes and the plot as we go. Can we create a more successful version of this show? You be the judge!
"Emeril" is an NBC sitcom that premiered in 2001 and starred celebrity chef Emeril Lagasse as a fictionalized version of himself. Set behind the scenes of a successful television cooking show, the series was a workplace and family comedy rolled into one, attempting to cash in on Emeril's massive Food Network appeal at the time. Despite boasting a talented cast and the popularity of Emeril Lagasse at the height of his fame, the series was short-lived and has largely faded from television history. Does this forgotten sitcom deserve a hearty "Bam!" or should it stay off the menu? Listen as the S1E1 boys deep dive Emeril's pilot episode, "fat". Starring: Emeril Lagasse, Lisa Ann Walter, Sherri Shepherd, Carrie Preston, & Robert Urich www.S1E1POD.com Instagram & X (Twitter): @S1E1POD
Couldn't get enough of Emeril Lagasse's unaired sitcom pilot we watched last episode? Well you're a weirdo, but you're also in luck! Because today we are kicking it up ANOTHER notch by watching the version of the Emeril sitcom pilot that actually DID air in 2001! Why are we doing this? We don't know! Enjoy.
Chris & Rob set out to watch another episode of Gumby, but are quickly derailed and instead end up watching the unaired pilot of Emeril Lagasse's short-lived 2001 NBC sitcom, “Emeril”.
On this episode, I sit down with Tim Duffy—multiple Emmy®-winning producer/director and former network executive turned mindfulness teacher and coach. Tim Duffy is a trauma-informed mindfulness expert and executive coach who specializes in high-stress, emotionally complex environments. He's worked with Fortune 500 executives, Olympic athletes, Michelin-starred chefs, law enforcement leaders, network presidents, and frontline mental health providers. Certified through the Greater Good Science Center at UC Berkeley and trained in trauma care through NICABM, Tim blends his background in behavioral psychology with over 10,000 hours of contemplative practice and real-world business success to create tools that are emotionally intelligent, practical, and scalable. A two-time Emmy Award-winner and former Paramount network executive, Tim brings a rare ability to make well-being engaging, memorable, and deeply human. He helps caregivers and leaders not just reset—but rewire for joy. Tim has shaped stories across traditional TV, streaming, digital, and social, and now helps creatives and teams access presence, clarity, and flow. We dive into how authenticity wins in casting, why your first 3–5 seconds can make or break an audition, and how mindfulness transforms performance, collaboration, and leadership. Tim takes us behind the scenes of his career—from early days at Game Show Network to launching the West Coast division at Spike TV (now Paramount Network)—sharing what buyers listen for, how he evaluates truth in a read, and when improvisation helps (and when it absolutely doesn't). You'll hear a hilarious and humbling story about giving notes to a powerhouse producer, plus what it took to shape narration with Emeril Lagasse in post—proof that even on-camera legends benefit from expert VO direction. We also get practical about mindfulness for creatives: moving from “zombie mode” (lost in thought) to the mindful witness; practicing compassionate accountability; and using an attitude of allowing to free your voice, make wiser choices, and sustain your creative momentum. If you're a working pro or just getting started, Tim's blend of industry know-how and inner skills will help you show up real, connected, and ready. In this episode, we explore: The casting buyer's ear: how to spark a “huh, interesting” in seconds Slate or no slate? Using dynamic contrast to signal humanity fast Smart improv: when a “freestyle” take helps, and when it hurts Directing narration: shaping emphasis, enunciation, and emotional truth Mindfulness for performers: escaping overthinking and dropping into flow “Alignment” as a compass for VO careers—and why training still matters Want to connect with Tim? LinkedIn: https://www.linkedin.com/in/tim-duffy-11053186/ IG: @meditatingwithduffy Email: tim@timduffymeditation.com (Private coaching, team workshops, and mindfulness for creatives/corporate) Want to connect with Justine? You can find her at: Website: https://empoweredvoicecoach.com/ Email: justine@suchavoice.com IG: @justinereiss And to receive an INTRO TO VOICEOVER webinar email the request to justine@suchavoice.com I hope you enjoy this powerful and inspirational episode just as much as I did! If you did please leave a review for us! Check out this recent incredible review of The VoiceOver Pod: “The Queen, Justine Reiss This wonderful lady is truly the Queen of our business. Justine is sincere, honest, exhilarating, exuberant, polarizing, and energetic!! You inevitably get caught up in the moment with her enthusiasm and love for the craft! She and the guests on the podcast have a genuine vibe that you can feel and hear in their voices! As a person, I am honored to have Justine as a mentor and guide as a newcomer to the voice acting industry. She is truly one of the best in what she does!" - Dave Kaleel Tune in to the full episode on Spotify, Apple, YouTube, or wherever you like to listen to your podcasts Thank you for listening! -- Check out our free PDF with pro-tips from real working voiceover actors here: bit.ly/3hT7ylz Want to learn more about voiceover? Check out Justine's introductory webinar here: https://go.oncehub.com/YoureOnTheAirWithJustine
Welcome to another episode of the Food & Beverage Magazine Podcast! Today, the Editors of Food & Beverage Magazine bring you a comprehensive look at the boldest flavor collaborations, major industry events, and exciting brand expansions shaping the global hospitality landscape.In this episode, we celebrate 40 years of innovation at the Bar & Restaurant Expo, and highlight upcoming culinary gatherings like Vegas Unstripped 2026 and The Venetian Resort's new storytelling-driven program, Culinary Crossroads. We also explore the newest hospitality concepts hitting New York, including Sushi by Bou's rock 'n' roll omakase experience and the ritualistic cocktail ceremonies debuting at The Eighth. On the product and flavor front, we discuss the "swicy" candy trend with Huer Foods and Cholula, the wellness applications of premium Mānuka honey, and Louisiana Fish Fry's new Cajun cooking series with Emeril Lagasse and Trombone Shorty. Finally, we take an inside look at Sugarlands Distilling's family-crafted brand growth and SUNSET's sustainable new tomato packaging.Today's episode is brought to you by the CPG Awards® by Food & Beverage Magazine. If you're building a shelf-stable brand and want to get in front of real retail buyers who are looking for what's next, head over to cpgawards.com and submit your products today.For more in-depth articles on all of these industry innovations, visit fbmagazine.com. Be sure to subscribe to the newsletter so you never miss a beat. Head over to fbmagazine.com today, and tell them we sent you!
Top Chef Season 23 Ep 3 Recap Top Chef: Season 23, Episode 3 brings together hosts Haley Strong, Curt Clark, and Chef Jim Smith to break down a vibrant yet challenging round in Charlotte. This week, chefs tackle a Quickfire featuring the divisive ingredient liver mush, judged by Emeril Lagasse, and an Elimination Challenge demanding two naturally dyed elements inspired by the city's textile legacy. Amid bright colors and unexpected struggles, the hosts dig into what went right, and what went off the rails, on the plate. The discussion opens with the trio sharing their own food quirks and reactions to liver mush, from Jim's chef perspective to Haley's textural “nightmares.” They walk through each Quickfire dish, revealing how interpretations of liver mush led to both creative spins and classic pairings. Insights emerge around the winning BLT-inspired liver mush pâté and why certain risky choices, like French toast, fail to impress. The Elimination Challenge brings a rainbow of ambition, but not all dishes deliver the expected pop. Chef Jim explains how dyeing works best on white or clear foods, and critiques missed strategic opportunities with color application. The panel evaluates entries ranging from a playful bao trio to a “gray” parsnip purée, noting where chefs nail the assignment and where beige sauces muddy the results. The episode closes with a look at team dynamics, the fate of struggling chefs, and speculation about Last Chance Kitchen's return. Highlights include: Jim's breakdown of liver mush's cornmeal texture and its Southern roots Banter about the challenge of “rich on rich” flavor combinations and textural pitfalls Analysis of the dyed food challenge and why some chefs' creative instincts fell flat Commentary on strategy, missed opportunities with ingredients like parsnip and pea flowers, and why pasta stood out Light-hearted personal food stories and opinions on dishes like croque madame, French onion soup, and rotisserie chicken Will the next challenge inspire more colorful creativity or caution? Who rebounds, and who fades in the competition? 00:00 Crew reunites + liver mush Quickfire introduced 05:29 Emeril Lagasse guest judges 07:12 Top dishes + Anthony's winning BLT-inspired plate 18:02 Bottom dishes + Jen's injury impact 28:03 Elimination Challenge: natural dyeing 35:19 Standouts: Brandon's pasta + Lawrence's bao 54:03 Major misses + “gray” parsnip backlash 01:01:12 Lawrence wins; Nana eliminated 01:05:03 Last Chance Kitchen update 01:14:10 Padma's competing show noted Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH: Watch and subscribe to the podcast on YouTube SUPPORT: Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!
669. Part 2. We continue Women's History Month by concluding our conversation with Marcelle Bienvenu. Whe is an author working on the history of Creole cooking. Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, revised with a Foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season. Marcelle is a cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. She has written on Creole/Cajun Cooking for The Times Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 222 years. Order your copy today! This week in the Louisiana Anthology. Meghan F. McDonald.'NOLA: An Interactive Street Performing Experience.' Before embarking on my street performing tour of the U.S., one aspect I said I would investigate on the road was how influencial setting is for creating music. Admittedly, this question was buried under piles of other questions that surfaced during my earlier stops, D.C., Nashville, Asheville and Atlanta. But that changed once I arrived in New Orleans. Music and culture ' especially along Royal Street ' ooze from NOLA's pores, pumping through its streets as if the heart of all music can be found somewhere within the veins of the French Quarter. It is New Orleans, after all, that mothered music greats ranging from Louis Armstrong and Fats Domino to Lil Wayne. And that variety is not accidental ' it's part of NOLA's appeal. On one street you may walk into an impromptu jazz ensemble performance, complete with an upright bass, saxophone player and a singer throwing out some hot scats. Five blocks down, you could stumble upon a high-energy brass group filled with trumpets, trombones and a tuba. Not to mention the multiple solo acts scattered throughout NOLA's streets at all hours of the day and night. One factor that makes NOLA an ideal street performing city is the layout. The Quarter's tight streets, filled with sheltered sidewalks due to the vast amounts of layered decks, create a rich acoustic experience for buskers. The sound stays contained from having a ceiling of sorts, which then bounces off the parallel building in full circle. This week in Louisiana history. March 13, 1815. Gen. Andrew Jackson declares the end of martial law in New Orleans at the end of War of 1812. This week in New Orleans history. The City Park property was famous as a dueling ground long before it was a park ' more Affaires d'honneur were fought in New Orleans than in any other American city. They resulted from serious affronts, petty insults, or deliberate confrontations for the sole purpose of displaying fencing skills. Weapons of choice included swords, sabers, pistols, rifles, even bare hands. During the 1800s a series of duels were fought between fencing masters ' the most famous, Spaniard Pepe Llula was known as a duelist who met any man with any weapon. Times-Democrat on March 13, 1892, reported, "Between 1834 and 1844 scarcely a day passed without duels being fought at the Oaks'. Dueling had been outlawed two years before under the death penalty (if a death resulted) but it was seldom enforced. This week in Louisiana. Black Bayou Lake National Wildlife Refuge 480 Richland Place Monroe, LA 71203 Open daily from sunrise to sunset Website: fws.gov/refuge/black-bayou-lake Email: blackbayoulake@fws.gov Phone: (318) 387‑1114 March is one of the best months to visit Black Bayou Lake, with mild temperatures, active wildlife, and early spring blooms along the trails and boardwalks: Boardwalk Trail: A scenic walk over the cypress‑studded lake, ideal for birdwatching and photography. Visitor Center & Nature Exhibits: Located in a restored plantation house with hands‑on displays. Wildlife Viewing: Frequent sightings of herons, egrets, turtles, and alligators in their natural habitat. Postcards from Louisiana. Sporty's Brass Band. Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook.
668. We begin women's history month by talking to Marcelle Bienvenu about the history of Creole cooking. In a city known worldwide for its food, the women of New Orleans have led the way. Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, revised with a Foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season. Marcelle is a cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. She has written on Creole/Cajun Cooking for The Times Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 222 years. Order your copy today! This week in the Louisiana Anthology. Grace King. "Pupasse." EVERY day, every day, it was the same overture in Madame Joubert's room in the Institut St. Denis; the strident: 'Mesdemoiselles; ' vos places! Notre P're qui est dans le ciel ' Qui a fait ce bruit?' 'It's Pupasse, madame! It's Pupasse!' The answer invariably was unanimous. 'But, Madame Joubert, ' I assure you, Madame Joubert, ' I could not help it! They know I could not help it!' By this time the fresh new fool's cap made from yesterday's 'Bee' would have been pinned on her head. 'Quelle injustice! Quelle injustice!' This last apostrophe in a high, whining nasal voice, always procured Pupasse's elevation on the tall three-legged stool in the corner. This week in Louisiana history. March 6, 1867. General Philip Sheridan arrives in New Orleans to command the Fifth Military District (Louisiana and Texas) during Reconstruction. This week in New Orleans history. Norman Treigle, born in New Orleans on March 6, 1927, made his operatic debut in 1947 with the New Orleans Opera Association, as the Duke of Verona in Rom'o et Juliette. A graduate of Loyola's College of Music, Treigle went on to receive international acclaim. He died in New Orleans on February 16, 1975. This week in Louisiana. St. Pius X Catholic Church Lenten Fish Fry 201 E. Bayou Parkway Lafayette, LA 70508 March 6, 2026 from 5:00 PM to 7:00 PM Website: stpiusxchurch.org Email: office@stpiusxchurch.org Phone: (337) 232‑4656 Plates typically range from $10'$15, with combo options available. St. Pius X hosts one of Lafayette's most popular Lenten Fish Fries, offering quick service, generous portions, and a strong community turnout each year: Seafood Plates: Fried fish or shrimp plates with sides, plus a limited number of combo plates. Drive‑Thru Convenience: A fast, well‑organized line ideal for families on busy Friday evenings. Parish Support: Proceeds benefit school programs, youth ministries, and local outreach Postcards from Louisiana. Florida Street Blowhards at LSU. Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook.
Many of us toy with the idea of committing our life stories to pen and paper. If you're a regular listener to Louisiana Eats, or simply another food obsessed Louisianan, odds are your biography may well take the form of food memoir. This week, we hear from a trio of writers who have been there and done that. First, we catch up with Sara Roahen. Her award-winning memoir, Gumbo Tales: Finding My Place at the New Orleans Table, chronicles her adjustment to life in the Big Easy. But Sarah is also a teacher of memoir writing and has penned a guide for aspiring authors. She shares some tips from her book, How to Begin Writing Your Life Stories: Putting Memories on the Page. Next, author Karen Katz gives us backstage access to the wild world of food TV. She writes about her adventures as Emeril Lagasse's cooking show producer in her memoir, Getting Sauced: How I Learned Everything I Know About Food From Working in TV. Finally, we speak with stand-up comic and actor Dan Ahdoot. In his debut memoir, Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live, Dan examines his emotional relationship with food starting from childhood, and provides both an honest and comedic look at where that has gotten him. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
Many of us toy with the idea of committing our life stories to pen and paper. If you're a regular listener to Louisiana Eats, or simply another food obsessed Louisianan, odds are your biography may well take the form of food memoir. This week, we hear from a trio of writers who have been there and done that. First, we catch up with Sara Roahen. Her award-winning memoir, Gumbo Tales: Finding My Place at the New Orleans Table, chronicles her adjustment to life in the Big Easy. But Sarah is also a teacher of memoir writing and has penned a guide for aspiring authors. She shares some tips from her book, How to Begin Writing Your Life Stories: Putting Memories on the Page. Next, author Karen Katz gives us backstage access to the wild world of food TV. She writes about her adventures as Emeril Lagasse's cooking show producer in her memoir, Getting Sauced: How I Learned Everything I Know About Food From Working in TV. Finally, we speak with stand-up comic and actor Dan Ahdoot. In his debut memoir, Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live, Dan examines his emotional relationship with food starting from childhood, and provides both an honest and comedic look at where that has gotten him. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
This week, we're looking at the pioneers of food television. Emeril Lagasse reflects on his unlikely start at the Food Network, how he's different from his on-screen persona and why he just opened his first Portuguese restaurant. Plus, Michelle T. King tells the story of Fu Pei-mei, Taiwan's first cooking TV star, our very own Sara Moulton (of Cooking Live fame) answers caller cooking questions, and Adam Gopnik weighs in on the spectacle of Iron Chef.Listen to Milk Street Radio on: Apple Podcasts | Spotify
This week, Brandon and Jane take on 2006's Last Holiday. We discuss the impact of LL Cool J and Queen Latifah on popular culture, our love of French cuisine, and the star power of Emeril Lagasse. Listen to this laugh filled episode wherever you get your pods! Hosted on Acast. See acast.com/privacy for more information.
Step inside Delmonico Steakhouse with us, home of the 2025 Burger Crawl–winning smash burger!
National cheese curds day. Entertainment from 1970. Grace Bedell told Abe Lincoln to grow a beard, King Henry VIII bans bowling for the poor, TaTa airlines begins service. Todays birthdays - Linda Lavin, Penny Marshall, Richard Carpenter, Tonya Roberts, Chrid De Burgh, Larry Miller, Emeril Lagasse, Kimberly Schlapman. Pau Allen died.Intro - God did good - Dianna Corcoran https://www.diannacorcoran.com/ The Cheese Curd songCracklin Rosie - Neil Diamond Sunday morining coming down - Johnny CashBirthdays - In da club - 50 Cent http://50cent.com/Alice Tv theme songWe've only just begun - The CarpentersDon't pay the ferryman - Chris De BurghBoondocks - Little Big TownExit - Whiskey Promise - Blue Honey - http://www.bluehoneymusic.com/countryundergroundradio.comHistory & Factoids about today webpage
Ahoy SAVOR listeners! We’re excited to share part one of a two-part interview featuring the legendary Roy Choi with the excellent podcast Dos Amigos, hosted by Wilmer Valderrama and Freddy Rodriguez. Choi, a Korean-American chef, transformed the culinary world with his groundbreaking Korean-Mexican taco truck, Kogi BBQ. The amigos and Choi dive into their shared immigrant journeys, including growing up in LA, and how family, struggle, and identity shaped their creative paths. Choi opens up about how Emeril Lagasse helped spark his passion for food and shares the story behind Kogi’s rise from a truck to a movement that redefined LA’s streets. “Dos Amigos” is a comedic and insightful podcast hosted by two friends who’ve journeyed through Hollywood and life together. Wilmer Valderrama and Freddy Rodriguez push through the noise of everyday life and ruminate on a bevy of topics through fun and daring, and occasionally a third amigo joins the mix! Listen to part two of this interview on Dos Amigos with Wilmer Valderrama and Freddy Rodriguez on the iHeartRadio app or wherever you get your podcasts!See omnystudio.com/listener for privacy information.
Renowned Chef Paul Prudhomme introduced America to Creole and Cajun cuisine, in a big way. And it wasn't just his spices and sauces, it was his infectious enthusiasm in this 1989 interview Chef Paul visits me in my studio - and cooks us lunch.Get your copy of Chef Paul Prudhomme's Louisiana Kitchen by Paul PrudhommeAs an Amazon Associate, Now I've Heard Everything earns from qualifying purchases.You may also enjoy my interviews with Emeril Lagasse and Anthony Bourdain For more vintage interviews with celebrities, leaders, and influencers, subscribe to Now I've Heard Everything on Spotify, Apple Podcasts. and now on YouTubePhoto by Gotfryd, Bernard#Celebrity chef #Cajon #Creole #New OrleansCome on over to AI After 40 on YouTube
Discover Lafayette welcomes Marcelle Bienvenu, cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A St. Martinville native, she still lives there with her husband, Rock Lasserre. Marcelle has written about Creole and Cajun cooking for The Times-Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. She authored Who's Your Mama? Are You Catholic and Can You Make a Roux?, as well as Who's Your Mama? The Sequel, and Cajun Cooking for Beginners. She co-edited Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, which was nominated for a James Beard Award in 2009. Marcelle worked with Emeril Lagasse for 15 years and coauthored several cookbooks with him, including Louisiana Real & Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, and Every Day's a Party. She also owned and operated the beloved restaurant Chez Marcelle in Broussard, at the former Billeaud Family Plantation site. She has worked at legendary restaurants including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans, and taught for 11 years at the Chef John Folse Culinary Institute at Nicholls State University. Growing Up in St. Martinville “When I was a youngster, it was idyllic. You could ride your bike anywhere. Nobody cared where you were going. We could go around the block and ask all the ladies, ‘What do you have for supper tonight?' If I liked hers better than mine, I could stay with her. Everybody on our block was related.” Her father's family owned The Teche News, and she grew up folding papers and helping with printing: “Besides the newspaper, Daddy did wedding invitations, football programs. I used to hate it because my hands were always full of ink… Mama would fix the sandwiches at the newspaper office because we never went home on paper day until late. The ink was all over your bread.” She credits her early love of cooking to meals at family camps on Vermilion Bay: "My father was a Boy Scout leader, and we had a camp at Granddad's on Vermilion Bay, at Sycamore Point, and we had one in the Basin. A lot of our meals were cooked on an open fire wood bar. And I thought that was absolutely fabulous. So I would sit at my daddy's elbow with his beer. I was beer holder. I would say, shouldn't you go medium low? You don't have a dial, you'd have to move it. I became infatuated with that. I thought that was just marvelous. “We were laughing the other day about when we were little, nobody said, oh, we're going to have Cajun food. Are we going to New Orleans? Can we have Creole food? We never would. Nobody ever said that." An interesting side note: Marcelle is the aunt of Louisiana Gov. Jeff Landry. His mother and Marcelle's sister, Edna Bienvenu Landry, died in 2019. Our governor also unfortunately recently lost his father, architect and business owner, Al James Landry, on July 30, 2025. The Start of a Culinary Career In 1971, while working at The Times-Picayune, Marcelle met the Time-Life Books crew. “They were thinking of doing a book on Acadian Creole cooking… We were supposed to be only a chapter in the Southern book, but we ended up with a whole book.” Working with the Brennans and legendary chef Paul Prudhomme shaped her approach: “He really brought Cajun cooking up to another level… It was absolutely wonderful to see them marrying those two cuisines to see what they came up with." Before Prudhomme joined Commander's Palace, no one in New Orleans was serving chicken and andouille sausage gumbo. Chez Marcelle Marcelle's uncle offered to finance a restaurant in Broussard, and they transformed the old Billeaud Plantation home: “We did fabulously for almost four years and then the whole business… the oil industry crashed. It happened so fast my CPA called to ask if we had closed.
This is a Vintage episode from 2006 with a current day introductionThe BanterThe Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try.The ConversationThe Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss the great history of cocktails in New Orleans and Jimmy's Big Easy Cocktails book. The Inside TrackThe Guys and Jimmy share a love of New Orleans and they like to eat their way through it.“ You go to Cafe Dumont for some beignets in the morning and then where are we gonna go for mid meal? We do a mid meal before lunch. So then we go there. Then after that we're going, well, where are we going for lunch? And then where we're going for supper? Where we're going for dinner and where we're going for late night? That's the whole kind of New Orleans culture. It's all about food, beverage and people,” Jimmy Bannos Sr. on The Restaurant Guys Podcast 2006BioJimmy Bannos Sr., a third-generation restaurateur, worked at his parents' diner when he was growing up. After receiving his formal culinary education at Washburne Trade School, Bannos became infatuated with Crescent City cooking in the early 1980s and worked with famous New Orleans chefs, such as Paul Prudhomme at K-Paul's, Frank Brigtsen and Emeril Lagasse.Jimmy's bustling New Orleans-style Heaven on Seven restaurants have been one of the most popular eateries in Chicago for decades (recently closed).Jimmy's books are The Heaven on Seven Cookbook and Big Easy Cocktails, Jazzy Drinks and Savory Bites. He and his son, Jimmy Bannos Jr. will be opening Koulkas Greek Eatery in Illinois later this year. InfoJimmy Sr. and his son, Jimmy Jr., will be opening Kouklas Greek Eatery in 2025kouklasgreekeatery.comThe Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe
“Look hon! I'm using the grill.” This is a thunderstorm recording from under the dome of my (Weber Original) grill. The grill she gifted me on Father's Day and I promptly pushed to the back corner of our yard because I am terrible at it. Not as bad as the turkey scenes in Christmas Vacation, but close enough. The charred pieces are claimed by my wife (who likes overdone) and the rarer pieces get cut and passed to me (who only likes it that way) and the rest is disseminated amongst the kids.Do I lose my man card for being terrible at grilling? Is that still a thing? I will never understand how outstanding outdoor cooks are maligned by some ridiculous notion that a man and grill will make magic sans practice. Perhaps that's why all the grill masters I know won't shut the **** up about grilling and how good they are at it. They must need to drown out the expectations that ordinary folks who can't even cook inside will somehow be ****** Emeril Lagasse outside. And I'm not invoking Emeril because I wanted to link to his 90s cooking Tonight Show. That dude is from (viva) Fall River, Massachusetts where the undercurrent of Americana and revolution still flow out to sea under the Bragga Jr. bridge (which feels less sinister since the cooling towers came down). This slice of Southern New England paints visions of cannons being fired into bellies of British warships, “take that you ************* tax-loving sons of *******!” Revolution! Americana! Visuals of a distressed eagle balancing arrows and olives as fireworks pop around it. Extruded stars and bunting and “**** yeah, dude!” We should ditch the olives at this point, because, who are we kidding? Our bird should clasp a grilled hot dog. Just not a hot dog I grilled. That'll be charred and half-exploded.--this is a lost episode in that it should've run a month ago — I had published a more relaxing episode for July 4 (to cover for folks who wanted counter-programming to all the explosions happening outside their homes) and totally forgot to run this episode (which was my original July 4th episode)... whatever happy August 4th.
TJ Pitre is the Founder and CEO of Southleft, LLC, a front-end application design and development agency based in New Orleans. With over 20 years of experience in the tech industry, he has grown Southleft into a multimillion-dollar agency, partnering with global brands such as IBM, Google, Caterpillar, and PetSmart, as well as community-driven organizations—all without relying on traditional sales or marketing methods. Before founding Southleft, TJ held prominent roles, including Director of Internet Front-End Development for Martha Stewart Living and web developer for Emeril Lagasse's restaurant group. In this episode… Growing up in poverty can shape a person's outlook in profound ways. For some, it creates limiting beliefs; for others, it becomes fuel for ambition. But how does one break free from generational cycles of hardship to build a thriving business in the competitive world of technology? TJ Pitre found his escape in art, which led him down a winding path of freelance graphic design, web development, and ultimately entrepreneurship. Along the way, he worked with some of the biggest names in media, including Emeril Lagasse and Martha Stewart, honing his skills in front-end development. With encouragement from mentors and family, TJ launched Southleft, building an agency that bridges the gap between design and development while serving high-profile clients. Tune in to this episode of the Smart Business Revolution Podcast as John Corcoran interviews TJ Pitre, Founder and CEO of Southleft, LLC, about his inspiring rise from poverty to business ownership. TJ discusses his early creative pursuits, his career working for Martha Stewart and Emeril Lagasse, and the leap of faith that launched Southleft. He also touches on growing up without financial stability, the pivotal role of mentors, and how he built long-term client relationships.
Jordan and Max are joined by the Jiro Dreams of Sushi man himself, David Gelb, to talk the new season of Chef's Table and all the legends, being a Hollywood hired gun, and passion within the culinary world. Plus, Max lists his five least favorite Chef's Table restaurants to David's disgust, Jordan has ideas for future Chef's Table seasons, Jamie Oliver vs. Emeril Lagasse, A-listers at Saffy's, whatever happened to Wolvesmouth, TK again, and the problem with food criticsm.
Send us a textIn this episode of The Real Santa Fe, Bunny sits down with one of Santa Fe's most beloved chefs — and one of her dearest friends — Kathleen “Kat” Crook, executive chef and owner of Market Steer Steakhouse. Recently named to the James Beard Foundation's TasteTwenty list, Kat is taking her rodeo grit, sustainable mindset, and culinary passion to the national stage.But before she was serving up green chile mussels and reinventing happy hour in Santa Fe, Kat was a world champion roper managing 350 head of cattle on her family's ranch in Artesia, New Mexico. We talk about her wild leap from ranch life to culinary school, the surprising moment that changed everything, and how she's built a downtown steakhouse that feels like home — with food that's anything but ordinary.You'll hear:How a windy night and an Emeril Lagasse cookbook sparked a whole new lifeThe journey from rodeo circuit to fine dining kitchens in Dallas and AspenWhat makes Market Steer's beef and vibe truly differentHow Santa Fe's culinary scene is evolving — and where it's going nextWhy the James Beard recognition means so much (and what's coming this November)Oh, and did we mention caviar Frito pie?This is one of those stories that will leave you inspired, hungry, and maybe ready to take your own big leap.
With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)
Home. That's a hard word to define. Is home a place? A person? A sense of belonging? On this week's show, we speak with chefs who have traveled great distances, literally and figuratively, to discover their own sense of home. We begin with Alon Shaya. In his book, "Shaya: An Odyssey of Food, My Journey Back to Israel," the award-winning chef frankly and unabashedly tells his life's story. From a lonely childhood to the mean streets of Philadelphia where he was a feared teenage drug dealer, to the salvation and purpose he found in cooking, Alon tells all. We also speak with Chef David Slater, who heads Emeril Lagasse's culinary operation. After growing up in Toronto, Canada, David found his heart's home right here in Louisiana. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
Home. That's a hard word to define. Is home a place? A person? A sense of belonging? On this week's show, we speak with chefs who have traveled great distances, literally and figuratively, to discover their own sense of home. We begin with Alon Shaya. In his book, "Shaya: An Odyssey of Food, My Journey Back to Israel," the award-winning chef frankly and unabashedly tells his life's story. From a lonely childhood to the mean streets of Philadelphia where he was a feared teenage drug dealer, to the salvation and purpose he found in cooking, Alon tells all. We also speak with Chef David Slater, who heads Emeril Lagasse's culinary operation. After growing up in Toronto, Canada, David found his heart's home right here in Louisiana. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
This week, we're looking at the pioneers of food television. Emeril Lagasse reflects on his unlikely start at the Food Network, how he's different from his on-screen persona and why he just opened his first Portuguese restaurant. Plus, Michelle T. King tells the story of Fu Pei-mei, Taiwan's first cooking TV star, our very own co-host and food TV star Sara Moulton answers caller cooking questions, and Adam Gopnik weighs in on the spectacle of Iron Chef.Listen to Milk Street Radio on: Apple Podcasts | Spotify
Many of us toy with the idea of committing our life stories to pen and paper. If you're a regular listener to Louisiana Eats, or simply another food obsessed Louisianan, odds are your biography may well take the form of food memoir. This week, we hear from a trio of writers who have been there and done that. First, we catch up with Sara Roahen. Her award-winning memoir, Gumbo Tales: Finding My Place at the New Orleans Table, chronicles her adjustment to life in the Big Easy. But Sarah is also a teacher of memoir writing and has penned a guide for aspiring authors. She shares some tips from her book, How to Begin Writing Your Life Stories: Putting Memories on the Page. Next, author Karen Katz gives us backstage access to the wild world of food TV. She writes about her adventures as Emeril Lagasse's cooking show producer in her memoir, Getting Sauced: How I Learned Everything I Know About Food From Working in TV. Finally, we speak with stand-up comic and actor Dan Ahdoot. In his debut memoir, Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live, Dan examines his emotional relationship with food starting from childhood, and provides both an honest and comedic look at where that has gotten him. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
We are BACK in the Top Chef universe, but there is one stop to make before we enter the Seattle kitchen. Season 10 is off to an incredibly fun start with a star studded panel of judges: Hugh Acheson, Emeril Lagasse, Wolfgang Puck and, of course, head judge Tom Collicchio. The chefs were put through their paces with tasks to test their fundamental skills in the kitchen. Who will pass the test and make it to Seattle? Tune in to find out!
Host Mike Switzer interviews Quinton Middleton, owner of Middleton Made Knives in Charleston, S.C., whose cutlery is used by the likes of Emeril Lagasse and Sean Brock.
Happy Sunday everyone! Ben here, on today's episode Jacques tells us about inviting Real Housewife Dorinda Medley to a dinner with Emeril Lagasse, Hesse shows us some Club Random, and I try to explain who Jordan Peterson is to Jacques. Tickets to our live show here: https://t.co/O593yGCOAX
Our guest today is Lisa Ekus, founder of The Ekus Group, a literary agency specializing in “representing a world of culinary talent.” She has over 40 years of experience representing a wide selection of food personalities, writers, cookbooks, restaurants, and food products. The agency she founded represents more than 350 authors and works with numerous leading publishers worldwide. A sought after expert and agent, Lisa's media training, which was featured on NPR's “All Things Considered,” helps culinary professionals improve their media presentation, video, and interviewing skills, traveling globally to present seminars, workshops, and panels. She has hosted everyone from Julia Child to Emeril Lagasse in her kitchen and at her table. Lisa sees food as the common denominator that brings family and friends together, and she sits down for dinner as often as possible with her family, friends, and clients. Last, but not least, she also is the proud owner of more than 7,000 cookbooks. The Guinness Book of World Records just awarded Lisa the honor of holding the largest personal cookbook collection in the world. A Kochleffel of the first order! Let's have a listen.
Confidence is one of the most alluring, captivating, and powerful qualities a person can have ... yet it can also be one of the most elusive! In the first official confidence! episode of Flirtations, we welcome superstar Silky Nutmeg Ganache on the show to inspire us to be our most authentic, confident selves! Throughout this conversation, we answer questions like: Where does confidence come from? Is it something we're born with? How do you build it, create it? Can you feel confident in some areas of your life and not in others? What if you don't feel confident in your dating life, how can you become more confident? How do you show up with courage when you have fear and feelings of low self esteem? What can you do in the face of rejection when you feel like your confidence has been knocked down? You don't wanna miss the absolute nuggets of gold in this episode as we talk all things confidence! Don't forget to subscribe, rate, and review Flirtations on your favorite podcast platform, and share this episode to spread BFE - big flirt energy, all over the world! About our guest: Hailing from Moss Point, Mississippi, Silky Nutmeg Ganache has established her presence and legacy through the Emmy Award winning show RuPaul's Drag Race. Appearing on three seasons - RuPaul's Drag Race Season 11, RuPaul's Drag Race All Stars Season 6 - as well as Canada's Drag Race, Canada VS the world - Silky has managed to be the finalist on 2 seasons. She currently holds the record of Most Lip Syncs won (9 Collectively). Silky is also referred to as “The Reverend Doctor Silky Nutmeg Ganache,” due to her Masters Degree in Organizational Leadership and current pursuit of becoming a doctor in Philosophy. Education is the single thing in life that no one could ever take away from you. That was the message ingrained in Silky by her 86 year-old educator-grandmother. Finding inspiration for her name while watching The Food Network, Silky Nutmeg Ganache, describes herself as a southern bell who speaks the truth and will always lend a helping hand. As a child, Silky was obsessed with the Food Network. While other children were tuned in to cartoons, Silky was tuned in to Emeril Lagasse instead. Like many others, Silky sees the importance and responsibility of being a drag entertainer. When asked about her legacy, Silky shared, "I want everyone to know that as drag queens, we are greater than entertainers. We are doctors, lawyers, politicians, educators, etc. I hope to be the example through my accomplishments in education and through the many people I've enrolled and inspired to pursue higher education." About your host: Benjamin is a flirt and dating coach sharing his love of flirting and BFE - big flirt energy, with the world! A lifelong introvert and socially anxious member of society, Benjamin now helps singles and daters alike flirt with more confidence, clarity, and fun! As the flirt is all about connection, Benjamin helps the flirt community (the flirties!) date from a place that allows the value of connection in all forms - platonic and romantic connection - to take center stage and transform lives for greater healing and ultimately, a deeper connection with the self. You can connect with Benjamin on Instagram, TikTok, stream the Flirtations Flirtcast everywhere you listen to podcasts (like right here!), and find out more about working together 1:1 here.
In this episode, we take a deep dive into the evolution of food television, from the early days of simple, instructional shows to today's diverse and dynamic culinary landscape. We'll explore how icons like Betty Crocker shaped early cooking programs, empowering women in the kitchen, and how trailblazers like Julia Child, Emeril Lagasse, and Guy Fieri pushed boundaries—changing not just how we cook, but how we see race and gender in food media.We'll also journey into the origins of Iron Chef, its impact on Asian identity, and how it became a global cultural phenomenon. Plus, we'll reflect on the genre's transition to streaming, where shows like Chef's Table have brought a more artistic, inclusive approach to the culinary world. And as food competition shows shift from cutthroat to kind, what does the future hold for food media?Here are some of the references from this episode, for those who want to dig a little deeper:Books by Tasha Oren: Food TV ; Global Asian American Popular CulturesJoyce ChenEddie WangDavid Chang The Evolution of Television FormatsMasterChef Junior: Watch on HuluProject Runway: Watch on Netflix, IMDbSurvivor: Watch on CBSJulia ChildJulia Child's The French Chef by Dana PolanThe French Chef with Julia ChildSmithsonian Air and Space Museum ; Julia Child clipEmeril Lagasse ; Emeril Live clipIron Chef ; Netflix TrailerWall Street (1987 film)Hillary Clinton and the Return of the (Unbaked) Cookies - New York TimesHillary Clinton explains "Bake cookies" remark April 1992 - DailymotionBetty Crocker - history; Betty Crocker on the radioGuy Fieri Food Network Curtis Aiken Mind of a Chef: Watch on Youtube, IMDbChef's Table trailer; Watch on Netflix, IMDbJeff Yang's new book, The Golden ScreenWilliam Shatner Hell's Kitchen: Watch on FOX, IMDbGordon Ramsay on Hot OnesBaking Impossible trailerThe Great British Bake OffBong Appetit: Trailer; Watch on Youtube, IDMbVanessa Lavorato & Miguel Trinidad (Bong Appetit) - The SmokeboxCooking with CannabisBake Squad trailerThe Bear trailer: Watch on Hulu, IMDbSimply Sara (YouTube)Check out our previous Episode 61: Broken Bread with Chef Roy Choi and KCET's Juan Devis ––––––––––––––––––––––––––––––Share your thoughts via Twitter with Henry, Colin and the How Do You Like It So Far? account! You can also email us at howdoyoulikeitsofarpodcast@gmail.com.Music:“In Time” by Dylan Emmett and “Spaceship” by Lesion X.In Time (Instrumental) by Dylan Emmet https://soundcloud.com/dylanemmetSpaceship by Lesion X https://soundcloud.com/lesionxbeatsCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download / Stream: https://bit.ly/in-time-instrumentalFree Download / Stream: https://bit.ly/lesion-x-spaceshipMusic promoted by Audio Library https://youtu.be/AzYoVrMLa1Q––––––––––––––––––––––––––––––
"Pee cans are for truck drivers." Emeril Lagasse hates the working class! He hates them! Broad City: good show! Churrons look unnecessary but sure we'll try it. Like, subscribe, follow @gabbingwithbabish on instagram and electronically mail us @ gabbingwithbabish@gmail.com!
Honoring his family's legacy while pushing boundaries to innovate New Orleans cuisine for the next generation is the 21-year-old patron chef of Emeril's in New Orleans and son of renowned chef Emeril Lagasse, E.J. Lagasse who joins Bruce on this season four finale. E.J. takes us on a journey through his culinary evolution, starting with his early—very early—experiences as a young teenager working in legendary kitchens like Daniel Boulud's and Eric Ripert's. E.J. also shares stories from his culinary travels, reflecting on how his time in kitchens around the world—from New York to Stockholm—has shaped his approach to running one of New Orleans' most iconic restaurants. He has picked up many valuable lessons and habits along the way, including one that Bruce believes is a practice all of us should follow in our travels. E.J. goes on to share his picks for his favorite meals in New Orleans and beyond. Throughout the conversation, his passion for the culinary arts is palpable. He offers behind-the-scenes insights into what it takes to lead a celebrated restaurant, the importance of mentorship, and how New Orleans' unique food culture continues to influence his creations. Whether you're a food lover or fascinated by the intersection of legacy and innovation, you'll enjoy this episode as a deep dive into the future of fine dining. --- A heartfelt thank you to you, our listener, and to all the wonderful guests who joined us this season on the second iteration of the Master Chef Series. Your support has been incredible, and we can't wait to bring you more exciting stories of travel, adventure, and culinary exploration in upcoming episodes of Travel That Matters. Make sure you're Following and stay tuned! --- To learn more about E.J. Lagasse and Emeril's, visit https://emerilsrestaurant.com. --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.
“People don't think big enough.” – Tamara Bunte Growing up in the Midwest, Tamara assumed she'd follow the same path as everyone else: go to college, get a job, and work until retirement. She was smart, safe, and secure, the very values her community shared. But those values weren't hers. Even as a young child, she was curious. Why are some people happier and more successful than others? What makes the difference? So nagging were those questions that, at 12 years old, she asked for the tapes of famed motivational speaker Tony Robbins and set goals to work for Dale Carnegie & Robbins himself. And that's exactly what she did. Today, Tamara runs her own company, teaching unique sales strategies to companies of all types (and gives some great tips in this podcast!). She also leads a thriving non-profit and a faith-fueled Etsy shop. Her passion and purpose in life underscore them all and fuel her (self-made) success. To learn more, find her at TamaraBunte.com & on LinkedIn. Hard work matters, but start with a plan and make it a big one. That's Tamara's story. It's like Emeril Lagasse said, “If you think big, it's going to be big.”
In New Orleans we pride ourselves on our extensive array of live entertainment. According to music media company, Off Beat, and tourist authority New Orleans & Company, on any given night we have, on average, 100 places to hear live music. If New York City had the same per capita number of live music venues, they'd have 800. In fact, they have 1,100. Ok, so we're not beating New York, but we're in the same ballpark, and that's impressive for a medium-size city. How about live theater? If, per capita, we had as many options to go see a play in New Orleans as they do in New York, we'd have 142 live theater stages. In fact, we have fewer than 20. So, what's up with that? In a city whose Mardi Gras parades are among the biggest live street theater events in the world, why do we have so little traditional theater? Rob DeViney might be able to shed some light on that question. Rob is Executive Director of Jefferson Performing Arts. In New Orleans there's a long-running intersection of theater and business – in the person of larger-than-life characters who own or represent businesses. Folks like, Al Scramuzza from Seafood City. The Special Man from Frankie & Johnnie's Furniture. Restaurateurs Paul Prudhomme and Emeril Lagasse. Ronnie Lamarque the crooning car salesman. Al Copeland. Chris Owens. Morris Bart. The list goes on. The newest addition to it, is Bougie Man Bourgeois. The Bougie Man is an import from Cajun country where he developed his meat product, Bougie Bologna. Unlike other bologna, which is apparently made from the cuts of meat discarded from traditional butchering, Bougie Bologna is made from 100% pork shoulder. The slogan summarizing this differentiation was originally, “Butthole free.” Apparently, the USDA frowned on that, so now Bougie Bologna is described somewhat more prosaically as, “no mystery meat or byproducts.” The Bougie Man is the alter ego of Ross Brown, who is also the creator of Bougie Bologna. In New Orleans business, like the rest of New Orleans, we're no strangers to contradiction. The same local companies will sponsor the health-driven Crescent City Classic road race, and the Red Dress Run, an athletic event that's also an alcohol-fueled celebration of cross-dressing. We don't think it's unusual for a CEO of a serious business to also be an active member of a seriously fun-centric Mardi Gras krewe. A great deal of our city's revenue comes from tourists who come here to party. But we're also on reputable entrepreneurial lists as one of the best cities to start a business. In this New Orleans tradition of occupational antithesis, Rob and Ross are great representatives of both the business of theater, and the theater of business. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com. See omnystudio.com/listener for privacy information.
Emeril Lagasse, the granddaddy of celebrity chefs talks life, love -- and his favorite places to eat on and off the Vegas Strip. In this live recording at The Barbershop Cuts & Cocktails at The Cosmopolitan in Las Vegas, Emeril and Jose trade stories about food TV, disaster relief -- wait till you hear about how Emeril drove a truck full of homemade red rice and beans from New Orleans to Panama City, Florida! -- and discuss why they love having restaurants in the amazing culinary destination of Las Vegas. Thirty minutes is all it will take to inspire you to head to Las Vegas yourself to check out all the amazing places to eat and drink! This episode of Longer Tables is sponsored by Las Vegas. See omnystudio.com/listener for privacy information.
Hello, and welcome to another episode of the podcast. Today, I have an interview with Food TV Executive Producer Karen Katz. Karen has worked on food television shows in various competition, lifestyle, documentary, reality, children's, and music/variety programming. She just completed her first book, GETTING SAUCED—How I Learned Everything I Know about Food from Working in TV, a memoir about her life behind the scenes in TV working with some beloved chefs: Emeril Lagasse, Julia Child, Bobby Flay, and Buddy Valastro, to name a few. Today on the podcast, Karen and I discuss why she wrote her memoir, what she learned from working in TV, highlights of her years at Food Network and why food shows are so popular. Karen also shares her advice with someone who wants to get on a cooking show, the value of promoting books on TV, and the inclusion of recipes in her memoir. Things We Mention In This Episode Join waitlist for Cookbook on KDP Getting Sauced with Karen Katz The Katz Tales Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Tapas: A Taste of Spain in America
When E.J. Lagasse was four years old, he made his debut appearance in Food & Wine in a feature called "How to Kick Healthy Cooking Up a Notch." He wasn't the one making the recipes — that was his dad Emeril Lagasse — but 17 years later, the father and son are comrades in the kitchen. Most notably at their flagship New Orleans restaurant Emeril's, where E.J. — and if you just did the math, yes, he's 21 — runs the kitchen. The two generations of Lagasse chefs talk about working together, the unique magic of sno-ball season, and watching people's faces react to a massive pyramid of butter. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices
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