Podcast appearances and mentions of isaac toups

Does the seasoning go in the boil or on the crawfish? We talk with chef Isaac Toups about how the great crawfish debate and about all the work he does helping feed families in need.

* There have been a number of complaints about water bills in Jefferson Parish, so the parish is going to start offering in-person help for residents as soon as next month. * Does the seasoning go in the boil or on the crawfish? We talk with chef Isaac Toups about how the great crawfish debate and about all the work he does helping feed families in need.

Whether it's through television, books, or blogs – Louisiana's food culture is reaching audiences far beyond our borders. On this week's show, we meet three unofficial ambassadors who represent our state and cuisine on the world stage. We begin with Chef Isaac Toups of Toups' Meatery in New Orleans' Mid City neighborhood. In 2016, we discovered just how much the camera loved Isaac when he was voted fan favorite on Bravo Network's "Top Chef." In the years since, Isaac has successfully promoted Cajun cuisine and culture thanks to his popular cookbook, "Chasing the Gator." George Graham has called Acadiana home his entire life and has made it his mission to preserve and promote Cajun and Creole culture through stories and recipes. George shares his obsession through his nationally recognized blog and book, "Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana." Finally, Chef Kevin Belton tells of his journey from a child growing up in New Orleans to PBS cooking show host – a job that has him introducing the cuisine of the Bayou State to countless foodies. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Whether it's through television, books, or blogs – Louisiana's food culture is reaching audiences far beyond our borders. On this week's show, we meet three unofficial ambassadors who represent our state and cuisine on the world stage. We begin with Chef Isaac Toups of Toups' Meatery in New Orleans' Mid City neighborhood. In 2016, we discovered just how much the camera loved Isaac when he was voted fan favorite on Bravo Network's "Top Chef." In the years since, Isaac has successfully promoted Cajun cuisine and culture thanks to his popular cookbook, "Chasing the Gator." George Graham has called Acadiana home his entire life and has made it his mission to preserve and promote Cajun and Creole culture through stories and recipes. George shares his obsession through his nationally recognized blog and book, "Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana." Finally, Chef Kevin Belton tells of his journey from a child growing up in New Orleans to PBS cooking show host – a job that has him introducing the cuisine of the Bayou State to countless foodies. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Another year has come and gone. As we look forward to a new one, Louisiana Eats is taking a moment to reflect on the year that was 2024. First, we remember educator, activist, and former First Lady of New Orleans – Sybil Haydel Morial – with an extended version of our 2016 conversation with her. She shares stories of growing up in the Jim Crow South and her husband's successful campaign to become first Black mayor of New Orleans. We also discuss the key roles Leah Chase and Dooky Chase's Restaurant played in Sybil's life. We also celebrate two restaurateurs who took on the task of feeding food insecure kids over the summer – Amanda and Isaac Toups of Toups' Meatery. We revisit our conversation with Amanda and give you an update on what their new nonprofit, Toups' Family Meal, accomplished in 2024. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Another year has come and gone. As we look forward to a new one, Louisiana Eats is taking a moment to reflect on the year that was 2024. First, we remember educator, activist, and former First Lady of New Orleans – Sybil Haydel Morial – with an extended version of our 2016 conversation with her. She shares stories of growing up in the Jim Crow South and her husband's successful campaign to become first Black mayor of New Orleans. We also discuss the key roles Leah Chase and Dooky Chase's Restaurant played in Sybil's life. We also celebrate two restaurateurs who took on the task of feeding food insecure kids over the summer – Amanda and Isaac Toups of Toups' Meatery. We revisit our conversation with Amanda and give you an update on what their new nonprofit, Toups' Family Meal, accomplished in 2024. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In the second part of our conversation with Amanda and Isaac Toups, the couple share the latest happenings with their nonprofit, Toups Family Meal, including how they, and a growing legion of volunteers, made Halloween and Thanksgiving a little brighter this year. They also share their plans for the upcoming holidays, how you can get involved, and their plans for a major expansion.

Renowned on the culinary scene, chef Isaac Toups is a four-time finalist for James Beard  “Best Chef: South” and co-owner of the award-winning restaurant Toups Meatery with his wife, Amanda Toups.  Since the pandemic, however, the duo has also co-founded a nonprofit called Toups Family Meal that is dedicated to remedying food insecurity in New Orleans. To date, TFM has served over 175,000 meals to Orleans Parish residents. In part one of our conversation, the Toups share how this new venture came about and what they've accomplished so far.

This is a time of celebrating food and giving thanks to the people who grow it, catch it, and prepare it. That's why today we are bringing you an episode we first aired back in May of 2023. Food connects us to our past, to our memories, to each other, and to the world around us. It's powerful. But food systems–from how we grow or catch things to how we transport them –are also incredibly complex. As climate change increasingly impacts the world, we are seeing some of the first effects of that through our food.So we've been wondering… How can we keep enjoying the food we love to eat without hurting the ecosystems it comes from? And how can we support the people who make a livelihood producing that food? Today on Sea Change, we meet some amazing chefs to help us answer those questions. First, we go into the kitchen of Top Chef finalist, Isaac Toups, to learn how he connects cooking with activism for saving the coast. And then we speak to a group of chefs who are just as passionate about what they put on our plates as they are about protecting the place we live…from the wetlands of Louisiana to the entire planet.A special thanks to Chef Isaac Toups, Chef Dana Honn, Chef Erik Nunley, and Chef April Bellows.For more information about the Chef's Brigade: https://www.chefsbrigade.orgWe hope you enjoy this episode, and we wish you a very happy Thanksgiving.This episode was hosted by Halle Parker and Carlyle Calhoun. Carlyle Calhoun is our managing producer. The sound designer for this episode is Maddie Zampanti and our theme music is by Jon Batiste.Sea Change is a WWNO and WRKF production. We are part of the NPR Podcast Network and distributed by PRX. To help others find our podcast, please hit subscribe wherever you get your podcasts!Sea Change is made possible with major support from the Gulf Research Program of the National Academy of Sciences, Engineering, and Medicine. WWNO's Coastal Desk is supported by the Walton Family Foundation, the Meraux Foundation, and the Greater New Orleans Foundation.You can reach the Sea Change team at seachange@wwno.org.

What happens when the Louisiana Governor decides not to accept federal funding for feeding school-aged children during the summer? Amanda and Isaac Toups, owners of Toups' Meatery decided to do something about it. Join me and Amanda to learn about their efforts.

Today on Louisiana Considered, we are bringing you the fourth episode of our new climate podcast, Sea Change.  Food connects us to our past, to our memories, to each other, and to the world around us. It's powerful. But food systems–from how we grow or catch things to how we transport them –are also incredibly complex. As climate change increasingly impacts the world, we are seeing some of the first effects of that through our food. So we've been wondering, how can we keep enjoying the food we love to eat without hurting the ecosystems it comes from? And how can we support the people who make a livelihood producing that food? Today, we meet some amazing chefs to help us answer those questions.  First, we go into the kitchen of Top Chef finalist, Isaac Toups, to learn how he connects cooking with activism for saving the coast. And then we speak to a group of chefs who are just as passionate about what they put on our plates as they are about protecting the place we live, from the wetlands of Louisiana to the entire planet. Hosted by Carlyle Calhoun and Halle Parker.See omnystudio.com/listener for privacy information.

Food connects us to our past, to our memories, to each other, and to the world around us. It's powerful. But food systems–from how we grow or catch things to how we transport them –are also incredibly complex. As climate change increasingly impacts the world, we are seeing some of the first effects of that through our food. So we've been wondering… How can we keep enjoying the food we love to eat without hurting the ecosystems it comes from? And how can we support the people who make a livelihood producing that food? Today on Sea Change, we meet some amazing chefs to help us answer those questions. First, we go into the kitchen of Top Chef finalist, Isaac Toups, to learn how he connects cooking with activism for saving the coast. And then we speak to a group of chefs who are just as passionate about what they put on our plates as they are about protecting the place we live…from the wetlands of Louisiana to the entire planet. A special thanks to Chef Isaac Toups, Chef Dana Honn, Chef Erik Nunley, and Chef April Bellows. For more information about the Chef's Brigade: https://www.chefsbrigade.org Hosted by Carlyle Calhoun and Halle Parker. Our managing producer is Carlyle Calhoun. Our sound designer is Maddie Zampanti. Sea Change is a production of WWNO and WRKF. We are part of the NPR Podcast Network and distributed by PRX.

In this episode of The Truth In This Art Beyond: New Orleans, host Rob Lee sits down with renowned chef Isaac Toups, owner of Toups Meatery, a popular restaurant located in New Orleans. Known for his unique takes on Cajun cuisine, Chef Toups is a four-time finalist for James Beard "Best Chef: South," a Bravo TV's "Top Chef" season 13 "Fan Favorite," and the author of The New York Times' "Best Cookbooks of Fall," Chasing the Gator.Born and raised in Rayne, Louisiana, Chef Toups has deep roots in Southern Louisiana and a deep appreciation for Cajun cuisine. Join Rob and Chef Toups as they delve into the world of one of New Orleans' most celebrated chefs and explore his elevated approach to Southern cuisine at Toups Meatery.Listen as Chef Toups shares his story, his passion for Southern cuisine, and his thoughts on the vibrant culinary scene that defines New Orleans. From his upbringing in Louisiana to his rise to fame as a chef and author, Chef Toups provides insight into the world of culinary arts and the role that food plays in preserving cultural heritage.This episode is a must-listen for anyone interested in the vibrant culinary scene of New Orleans, the history and evolution of Cajun cuisine, and the role of food in preserving cultural heritage.About Toups MeateryWhen you eat with the Toups family, it's an experience. They've been in Louisiana for over 300 years, so they've developed an incredible relationship with the food and the land. Inspired by these deep-rooted Louisiana family traditions, Isaac and Amanda opened Toups' Meatery restaurant in the Spring of 2012 to share that unique eating experience with the food-loving people of New Orleans.At Toups' Meatery, you'll find authentic cracklins' on the menu which have been called “equal to Christendom's finest”, cocktails by the pitcher, and the Meatery Board, a wonderful selection of house cured meats and accompaniments. Slow cooked, meltingly tender Lamb Neck, Confit Chicken Thighs with chicken liver and cornbread dressing, and other substantive dishes that reflect Chef Isaac's sophisticated approach to Cajun cuisine.Photo credit: Romero & Romero PhotographyWelcome to the Truth In This Art Beyond: New Orleans!Having a diverse arts scene, New Orleans is one of the most interesting, culturally vibrant and unique cities in the world. Join Rob Lee, host of The Truth in This Art podcast, on his journey from Baltimore to New Orleans. As a lover of art and culture, Rob's favorite city to visit is the vibrant and dynamic city of New Orleans. In January of 2023, Rob visited the city to conduct a series of interviews as a love letter to the city and its rich culture. This episode is a part of the Baltimore to New Orleans series. Subscribe Through Your Favorite Podcast PlatformApple Podcasts Spotify Google PodcastsThis interview was recorded in New Orleans during Mardi Gras season in January 2023. Laissez les bons temps rouler! ★ Support this podcast ★

Listener Questions and Answers Today's episode is a question and answer show, where we answer questions from listeners like you! Time Stamps for Today's Show 05:42 - What is your favorite, casual restaurant right now? Narrow it to the Garden District? 06:48 - I'm hoping to visit New Orleans during the Christmas season. Are Reveillon dinners only offered on Christmas Eve or is typically the entire month of December? 08:32 - My question is, what are some things you are your family do to cope with the brutal heat of the summer months? 12:08 - How do locals feel about all of their “hidden gems” not being so hidden anymore? 15:08 - Has there been any update on the opening of the Backstreet Cultural Museum? 17:17 - Which swamp tours do you recommend? 18:46 - There's always lots of chatter online about increased crime. What's it like on the ground - are people feeling anxious about this, or is it status quo? 25:34 - I think it would be interesting if you mentioned some of your favorite books (fiction and non-fiction) about New Orleans. Books that really capture the city. 35:11 - A buddy and I are considering riding in this year's Krewe of Boo Halloween parade. Wondering if you might have any helpful tips for first-time, out-of-town float riders? Also, any favorite costume shops you can recommend in or around the French Quarter? 38:31 - My husband and I will be returning with our son (9) in mid-October. Anything specific to that time of the year that is great for families that love to have fun? 41:55 - If you ever want to talk mirliton I'm happy to help. 42:33 - Have you interviewed Jalence Isles? She is the founder of Where Black NOLA Eats and a serious champion of black owned restaurants in the city. 45:40 - I am an alum of New Orleans Baptist Theological Seminary, and would love to know more about the Gentilly Neighborhood and how it have changed over the years. 47:01 - My daughter and I love New Orleans. She loves New Orleans so much that she is starting at Tulane as a freshman this year! She moves in August 15th. My husband has never been to New Orleans!! I'm looking for suggestions of things to do that will show him how awesome the city is - while simultaneously escaping the heat. 48:33 - What if you covered a topic that's been done, like Mardi Gras - but from a different perspective? Have someone on from a krewe, and they can explain what it's like, how to join (can we live out of state?), what it means to be a part of their krewe. Even a few different people from different krewes… 49:40 – What about someone like Mason Hereford from Turkey and the Wolf. His cookbook just came out (just and he recently competed on Iron Chef? Not just him but Isaac Toups too. They worked together for raising funds for Ukranian refugees. 51:33 - I think a great topic for a future show would be uniquely New Orleans charities and non-profits. Bridge House Grace House comes to mind and so many others would be great to highlight and celebrate. There is so much good being done in our city 53:04 - Perhaps you could interview someone from the Krewe of Red Beans about their community work. 53:54 - What are a couple food/drink, New Orleans History and Voodoo/Ghost tours you would recommend? 56:43 - I've heard that taking a ferry ride to Algiers and walking the bank is a good way to spend an hour or two seeing New Orleans from a different point of view, but I've also read that the ferry schedule can be inconsistent and somewhat unreliable to plan a day around. What are your thoughts? 58:53 - I am a big planner- planning is part of the fun for me, even if we don't stick to all my plans. Many others, however, believe the best way to enjoy a few days in New Orleans is to go light on the planning and just let the trip happen on its own. What are your thoughts? 1:02:57 - Have you interviewed Sam Malvaney? He lives in the FQ and his home is called the Museum of Bad Taste. 1:03:20 - How did you start your podcast and what has been the best and worst things about it that you didn't expect? 1:07:49 - Is there TV or local icons that are New Orleans Legends ? Such as kids show hosts or guys that did local tv variety shows or similar? Who are celebrities that claim New Orleans as home that might surprise us ? 1:13:52 What's the deal with BIG SHOT soda? Was a New Orleans based soda company with flavors including grape, pineapple, strawberry, black cherry, root beer, creme soda and more. Now owned by a national company 1:15:25 - Is there something happening in town that's causing businesses to close besides the current economy? 1:19:43 - Been a yearly visitor since Mardi Gras 1990. Just got your book this week. It's a definite thumbs up! 1:19:52 - Someone in here asked about the history of the fleur de Lis in New Orleans. French, Italian, Catholic, French Canadian? I'd love to hear an episode on that. 1:20:13 - How easy/hard is it to get into Kermit Ruffin's Mother-In-Law-Lounge? Is it safe to travel to and more importantly from?

The pandemic decimated our industry on a global scale and, for many of us, it was the first time that mother nature played a major role in the way we do business. But, if you grew up in Southern Louisiana--and I did--you've been conditioned after countless natural disasters to safeguard your family and your business against the unpredictable nature of the changing tides. Today we chat with Isaac Toups. A Louisiana native and restaurateur who offers a masterclass in what it means to be resilient in the face of overwhelming odds and the courage it takes to rebuild from scratch again and again. For more on Toups' Meatery visit http://toupsmeatery.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Hoda Kotb and Jenna Bush Hager are chatting with Kate McKinnon and Kyle MacLachlan — the stars of Peacock's “Joe vs. Carole.” Plus, it's Mardi Gras and chef Isaac Toups is sharing his recipe for a true Southern classic.

From macaroni and cheese to milkshakes to pizza, these are the greatest dishes found on -- and inspired by -- the kids' menu. Episode includes:Alex Guarnaschelli shares her comfort food lunch favorite from Ted's Bulletin in Washington, D.C., Ali Khan goes all in on the steak frites from Launderette in Austin, TX. Claudia Sandoval shows how fun it is to play with your food at CUCINA urbana in San Diego. Jet Tila has dessert covered at the Legendairy Milkshake Bar in Nashville.Simon Majumdar describes the delicious croque madame hot dog from the Senate Pub in Cincinnati, OH. Isaac Toups enjoys the chicken pho from the kids menu at Mopho in New Orleans, LA. Monti Carlo mixes food and fun with the mac and cheese dish from the Button Mash in Los Angeles, CA. Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.Episode includes:Alex Guarnaschelli shares her comfort food lunch favorite from Ted's Bulletin in Washington, D.C., Ali Khan goes all in on the steak frites from Launderette in Austin, TX. Claudia Sandoval shows how fun it is to play with your food at CUCINA urbana in San Diego. Jet Tila has dessert covered at the Legendairy Milkshake Bar in Nashville.Simon Majumdar describes the delicious croque madame hot dog from the Senate Pub in Cincinnati, OH. Isaac Toups enjoys the chicken pho from the kids menu at Mopho in New Orleans, LA. Monti Carlo mixes food and fun with the mac and cheese dish from the Button Mash in Los Angeles, CA. Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Toups' Meatery chef-owner Isaac Toups was born and raised in Louisiana, and his family has roots in the two sides of Cajun cuisine—Prairie Cajun and Coastal Cajun. Listen as he shares how those two styles infuse his menu and hospitality, and how the resilience of the New Orleans community is a constant inspiration.

Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened Toups’ Meatery restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by Toup's South.   Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Too dumb to be scared." In today's episode with Isaac Toups we will discuss: The true meaning of "Cajun" There's an insane amount to learn as a chef, even 20 years in Organization Take a fault and turn it into a superpower Consistency How to "taste your food" "Work clean" Seniority advancements are a mistake Have a good report with everyone in your circle Be as straight-forward as possible with your staff Being a manager in a kitchen for 20 years gives you a degree in psychology Everyone knows that dick at work; don't be that dick at work Staging/traveling Marketing yourself Being a chef with a talent agency Celebrity chefs Recipe books The reality of "living the dream" Location, location, location Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Drive What is your biggest weakness? Ego, a little is good but too much is bad news What's one question you ask or thing you look for during an interview? Team player What's a current challenge? How are you dealing with it? Staying calm, learn when to walk away from a situation and/or let someone else take it over Share one code of conduct or behavior you teach your team. Do to others what you would like done to you What is one uncommon standard of service you teach your staff? The customer is not always right What's one book we must read to become a better person or restaurant owner?  Au Pied de Cochon by Martin Picard GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Don't ask their employees or their best customers what they could be doing better What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Instagram: @toupsmeatery If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be there for your children Do your work 100% or don't do it at all Find someone to love and love them more Contact info: Facebook: @ToupsMeatery Instagram: @toupsmeatery | @teamtoups Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Isaac Toups for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Isaac Toups is one of the most talented and celebrated chefs in New Orleans. Isaac was a finalist on the TV show Top Chef and he’s currently a finalist for the prestigious James Beard Award for Best Chef South, which is the food equivalent of the Oscars. But before all that, Isaac was a winner of the Tadpole competition in his native Rayne, Louisiana. Rayne bills itself as The Frog Capital of the World (no kidding, look it up) and Isaac was the winner of the baby competition there, back when he was a baby. The best bay in Rayne, therefore, is the winner of the Tadpole Award. You can’t make this stuff up, and you can’t do justice it in writing, you need to hear this in Isaac’s own words, here on Happy Hour. Sara Lewis is running for Judge. The court she is looking to preside over is New Orleans First City Court. It’s a small claims court where there no jury. As somebody mentions on this show, it’s kind of lie reality TV court, except it’s actually reality. You can vote for Sara if you live in New Orleans, on July 11th if the election isn’t postponed again as it has been twice already. Sara doesn’t have a campaign slogan, yet, but today’s suggestions from the assembled Happy Hour guests and crew include “Lewis will do us,” “Small Claims Sara,” and “Sara is Fairer.” Lori Tipton and Andy Overslaugh might be New Orleans’ most interesting couple. And in New Orleans that’s saying something. Lori and Andy have both been on Happy Hour previously, but as Lori says, “We don’t usually do much together.” Two of the interesting aspects of their life is (a) they date other people and (b) they’re both exponents of various forms of therapeutic psychedelic exploration. So you think you’ve had it tough being cooped up in your house for the past 8 weeks? Imagine what Andy and Lori are going through. Lori and Andy have both had a long career in the New Orleans service industry, and Isaac is fighting to keep his restaurant open. If you’re interested in a front-line report and prognosis of the future of the service industry in New Orleans, take a listen to this conversation. Photos by Jill Lafleur. Lori’s super-popular previous appearance on Happy Hour, is here.

This week, Louisiana Eats revisits more cheerful times, with a lighthearted episode from our archives—our April Fool’s Day show from 2017. It’s irreverent. It’s playful. It’s a month late—and it’s one of our favorites. One of the stories is a joke, but the rest are so wild, you may not be able to separate the fact from the fiction!   We begin with zoologist and author Bill Schutt, who wrote a book focused on the most taboo of topics: cannibalism. Bill gives us the full story on a truly humanist cuisine.   Next, Chef Isaac Toups tells us a seemingly tall tale about high-speed game hunting in Mississippi.   Then, we meet Janie Boisclair, whose experiences channeling recipes from the beyond have earned her the moniker of clairvoyant gourmet.   We also share a magical encounter with Josh Beckerman, a New York-based blogger, comedian, and self-proclaimed foodie magician. Josh shows off his slight of hand and we find ourselves spellbound.   Finally, we speak with Kevin Allman, who was then the editor of Gambit. Kevin tells us about one of the newest, trendiest restaurants in the Bywater that you’ve probably never heard of.   For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

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.

New Orleans isn’t just a collection of influences – it’s a community in ways that many places aren’t. On our first night there, we interviewed SOFAB Museum founder Liz Williams, Chef Isaac Toups, and Beverage Manager Bryson Downham to get a foundational concept of the city – but in the true spirit of that community, they gave us a lot more. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

It's Super Bowl weekend! We are back with our latest show to get you set for the game and surrounding fun. We'll give you our thoughts on the game and make our picks. Then bring in Raphael Esparza at 28:00 for all the betting insights you need. Then at 43:00 we talk with Chef Isaac Toups and the NFL's Party with a Purpose. 

On this week's show, we meet food television stars from the newest to the medium's most seasoned.   We begin by checking in with one of our favorite home grown celebs—Chef Isaac Toups. After several years in front of the camera, he and his wife Amanda have seen food TV as both a boon for their business and an exploitative behemoth. We join them to discuss how they have been taming that beast, and get the scoop on Amanda's first foray into television.   Then, we speak with chef and TV personality Carla Hall. She was featured in two seasons of Top Chef before she became co-host of ABC's Emmy award-winning series, The Chew. Her guiding philosophy is to always cook with love. We discuss her newest book, Carla Hall’s Soul Food, and learn about a concept she calls, "Biscuit Time."   We also speak with one of the Food Network's first stars, David Rosengarten, and join Kyan Douglas of Queer Eye for the Straight Guy in the kitchen to learn some of his childhood food memories. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Richard is in New Orleans and joined by celebrity Chef Isaac Toups. Isaac talks about the success of his restaurants Toups' Meatery and Toups South, and his meteoric rise of to fame after Top Chef. They swap chef stories and talk about Isaac’s responsibility to represent the rich culture of New Orleans food. And they break down some of your favorite New Orleans cuisine from Gumbo to creating an authentic Po’ Boy and more.

Reality food TV may be a boon for networks, but what happens to local chefs and restaurants after the cameras stop rolling? On this week's Louisiana Eats, we talk to people who have participated in food TV in its various forms, with varying results. We begin with Helen Freund, restaurant critic and dining editor at Gambit. Earlier this year, she wrote a front-page article about the positive and negative effects food TV hosts like Gordon Ramsey and Guy Fieri have had on local restaurants. Helen fills us in on what she uncovered. Then, we hear from Ragnar Karlsson, whose restaurant, the Trolley Stop Cafe, was featured in the season premiere of "Gordon Ramsey's 24 Hours to Hell and Back." Ragnar's plan was to give his family restaurant a much needed boost, but was it worth it? He explains how excruciating the experience could be and explains how unreal reality TV can be. Finally, Chef Isaac Toups joins us. From his rise to fame on Top Chef to his new series for the Food Network, food TV has been very good to Isaac. Louisiana Eats had the great fortune of chronicling his experiences before, during, and a year after his Top Chef debut. Isaac tells us all about his celebrity transition. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Reality food TV may be a boon for networks, but what happens to local chefs and restaurants after the cameras stop rolling? On this week's Louisiana Eats, we talk to people who have participated in food TV in its various forms, with varying results. We begin with Helen Freund, restaurant critic and dining editor at Gambit. Earlier this year, she wrote a front-page article about the positive and negative effects food TV hosts like Gordon Ramsey and Guy Fieri have had on local restaurants. Helen fills us in on what she uncovered. Then, we hear from Ragnar Karlsson, whose restaurant, the Trolley Stop Cafe, was featured in the season premiere of "Gordon Ramsey's 24 Hours to Hell and Back." Ragnar's plan was to give his family restaurant a much needed boost, but was it worth it? He explains how excruciating the experience could be and explains how unreal reality TV can be. Finally, Chef Isaac Toups joins us. From his rise to fame on Top Chef to his new series for the Food Network, food TV has been very good to Isaac. Louisiana Eats had the great fortune of chronicling his experiences before, during, and a year after his Top Chef debut. Isaac tells us all about his celebrity transition. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Reality food TV may be a boon for networks, but what happens to local chefs and restaurants after the cameras stop rolling? On this week's Louisiana Eats, we talk to people who have participated in food TV in its various forms, with varying results. We begin with Helen Freund, restaurant critic and dining editor at Gambit. Earlier this year, she wrote a front-page article about the positive and negative effects food TV hosts like Gordon Ramsey and Guy Fieri have had on local restaurants. Helen fills us in on what she uncovered. Then, we hear from Ragnar Karlsson, whose restaurant, the Trolley Stop Cafe, was featured in the season premiere of "Gordon Ramsey's 24 Hours to Hell and Back." Ragnar's plan was to give his family restaurant a much needed boost, but was it worth it? He explains how excruciating the experience could be and explains how unreal reality TV can be. Finally, Chef Isaac Toups joins us. From his rise to fame on Top Chef to his new series for the Food Network, food TV has been very good to Isaac. Louisiana Eats had the great fortune of chronicling his experiences before, during, and a year after his Top Chef debut. Isaac tells us all about his celebrity transition. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

David Kinch is the chef-owner of acclaimed Northern California restaurant Manresa and a legend in American fine-dining circles. On this episode, we head back to New York City in the 1980s and talk about his time working at the influential restaurant Quilted Giraffe—and how his post-shift meals at Midtown izakayas back then reflected the city’s changing culinary landscape. We also discuss his upcoming opening, Menton, and how he’s been traveling around America researching pasta.Also on the episode is Isaac Toups, the James Beard Award–nominated chef-owner of Toups’ Meatery in New Orleans and the author of Chasing the Gator. We discuss the definition of Cajun cuisine and how it occupies such a unique place in American culinary history. Plus, we talk about a trip he took to Lyon, France and the surprising connections he made.Lastly, Max Falkowitz answers a burning reader question about the price of vanilla.

Top Chef watchers voted Isaac Toups their "fan favorite" when his season finished in 2016, but the Louisiana-born chef hadn't always been met with such kindness. The outspoken Cajun opened up about his journey from bullied teen to beloved restaurateur, cookbook author, and TV personality, and how it's shaped the way he leads in the kitchen, and cares for himself and his family's future. Buy Chasing the Gator: https://amzn.to/2ZSM2U1 Watch Isaac make blood sausage: https://www.myrecipes.com/extracrispy/no-pressure-blood-boudin-isaac-toups

On this week s show, we delve into the wonderful world of cookbooks. We begin with Chef Isaac Toups, who collaborated with acclaimed food writer Jennifer Cole on his debut cookbook, Chasing the Gator. The book pulls back the curtain on the new guard of Cajun cooking. Visit our website to hear a full length Quick Bites podcast with Isaac, which includes a cracklins tasting and a round of Cajun games. Nik Sharma also joins us to discuss Season Big Flavors, Beautiful Food, his delicious take on experimental Indian cuisine. Then, we take a visit to Kitchen Witch, a shop of books for cooks. When Philippe LaMancusa began his career in the restaurant industry back in the Sixties, he quickly learned that the more cookbooks he collected, the more culinary experience he could gain. With 10,000 books now in their collection, Philippe and his partner Debbie Lindsey have found a new home for their books and other collectibles in the Seventh Ward. And we meet Robert Palestina, Executive Director of The Cookbook Project. This New Orleans based nonprofit works to combat chronic disease by promoting food justice and preserving local foodways. For more of all things Louisiana Eats please visit us at Poppytooker.com

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

Chasing the Gator With Isaac Toups Chef Isaac Toups has long been a favorite guest on Louisiana Eats In past episodes we ve talked hunting rabbits and even had a front row seat on Isaac s rendition of the Cajun Night Before Christmas Isaac has just published his first book, aptly entitled "Chasing the Gator." In it he pulls back the curtain on the decidedly Louisiana style "new Cajun cooking that he serves at both Toups Meatery and Toups South. In this Quick Bites podcast, host Poppy Tooker sits down with Top Chef fan favorite, Isaac Toups to discuss his personal culinary evolution. Then, Isaac and Poppy step out into the side yard of the Southern Food and Beverage Museum to play something Isaac calls "Cajun Games" a topic he explores thoroughly in his cookbook. Suffice it to say shiny, sharp instruments are involved Finally, everyone goes into the kitchen at Toups South to learn how to fry cracklins from the master. You ll want to chase the gator yourself after listening to Quick Bites of Louisiana Eats

           Chef Isaac Toups has long been a favorite guest on Louisiana Eats! In past episodes we've talked hunting rabbits and even had a front row seat on Isaac's rendition of the Cajun Night Before Christmas!

           Chef Isaac Toups has long been a favorite guest on Louisiana Eats! In past episodes we’ve talked hunting rabbits and even had a front row seat on Isaac’s rendition of the Cajun Night Before Christmas!

Isaac and Amanda Toups opened their restaurant, Toups’ Meatery, in the Spring of 2012 to share their deeply-rooted Louisana family traditions with the food-loving people of New Orleans. Isaac has now written a book is called Chasing the Gator. It’s full of recipes informed by his extensive knowledge and experience as a Cajun cook. HRN Happy Hour is powered by Simplecast.

As 2017 comes to an end, we take a look back at some of our favorite Louisiana Eats moments from the past year. First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Bo te in New York City. Lior discusses his career s trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices. Next, Top Chef star Isaac Toups tells us a seemingly tall tale about high speed game hunting. We also revisit our trip to the Delta Hot Tamale Festival in Greenville, Mississippi. We meet several vendors involved in the hot tamale cook off, including Larry Harmon, who welcomes us to his award winning, family run Hot Tamale Heaven. Then just in time for New Year s resolutions our house band, Johnny Sketch and the Dirty Notes, stops by to discuss their new, healthier diet. Earlier this year, they wrapped up a recording session for their newest album, Sketch. And Jeremiah Tower talks about his groundbreaking tenure at Chez Panisse in the 1970s, as well as the remarkable, international path his career has taken since those days. Jeremiah s life has been immortalized by an impassioned new documentary called Jeremiah Tower The Last Magnificent, produced by culinary bad boy number one, Anthony Bourdain. It s our Louisiana Eats Year in Review For more, be sure to visit us at PoppyTooker.com.

On this week s show, we look at the role food television plays in the lives of several chefs here in New Orleans. We begin with one of the youngest stars of food TV, Kaj Hecht, the recent winner of Chopped Junior. To get an understanding of how the 10 year old New Orleans local came to be a contestant on the program, we invited Kaj and his father Michael into our studio. Next, we visit with Michael Gulotta, a chef who s well known for boldly taking on new challenges. The executive chef at MoPho and Maypop, Michael is now beginning a new endeavor and this time, to a much larger audience as a contestant on Iron Chef Gauntlet. Chefs Aar n S nchez and John Besh first became friends in a highly competitive atmosphere on the set of The Next Iron Chef. Now close pals and co owners of the modern Mexican eatery, Johnny S nchez, Aaron and John reflect back on their early days on food TV. Over the past year, we ve had the great fortune of chronicling Chef Isaac Toups experiences on Top Chef. Now a year after his stint on the show, we spoke with Isaac about his celebrity transition. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week, we re bringing you a special April Fools edition of Louisiana Eats One of the stories in this hour is a joke, but the rest are so wild, you may not be able to separate the fact from the fiction We begin with zoologist and author Bill Schutt, whose new book focuses on the most taboo of topics cannibalism. Bill gives us the full story on a truly humanist cuisine. Next, Top Chef star Isaac Toups tells us a seemingly tall tale about high speed game hunting in Mississippi. Then, we meet Janie Boisclair, whose experiences channeling recipes from the beyond have earned her the moniker of clairvoyant gourmet. We also share a magical encounter with Josh Beckerman, a New York based blogger, comedian, and self proclaimed foodie magician. Josh shows off his slight of hand and we find ourselves spellbound. Finally, if you re looking to visit the hottest restaurants in New Orleans, you d be wise to talk to Kevin Allman, editor of Gambit. We check in with Kevin about one of the newest, trendiest restaurants in the Bywater that you ve probably never heard of. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

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

The holidays are here and we re celebrating family food traditions old and new We begin at the home of Chef Isaac Toups, where he and his family celebrate Christmas Cajun style Culminating an eventful year for Isaac he earned the title of "fan favorite" on Bravo s Top Chef California and opened up a new restaurant in the Southern Food and Beverage Museum Toups South we join the Toups family for an unforgettable meal. After we finish our s mores for dessert, we gather round for Isaac s annual reading of "The Cajun Night Before Christmas." Next, we get a glimpse of Broadway Christmases past with Bryan Batt and Tom Cianfichi. Actor and native New Orleanian Bryan Batt and his husband Tom have spent several years working in the theater over Christmas, which has made for some opulent and memorable holidays. We also celebrate Hanukkah with award winning author and food blogger Elissa Altman, for whom the holiday season means a unique blend of Hanukkah and Christmas traditions. Elissa shares with us some of her earliest memories growing up in Queens, New York, and what her holiday looks like today. We continue the eights nights of Hanukkah with James Beard Award winning Chef Alon Shaya. Alon describes his own Hanukkah traditions, from his family s origins in Israel, to his childhood in Philadelphia, and finally to his homecoming in New Orleans. It s time for food, family, and celebration on this week s Louisiana Eats

On the latest episode of “Hot off the Press,” Chef Pete talks with Fisher’s Executive Chef Bill Briand, fresh off his nomination for the coveted James Beard Award. With 16 years of experience in the food industry, Briand is the first chef in Baldwin County, Ala., to be nominated for this prestigious award. Briand began his career in New Orleans working alongside celebrity chef Emeril Lagasse, who also happened to be the first guest to dine at Fisher’s the night before its Memorial Day Weekend opening in 2014. Briand went on to work with acclaimed New Orleans chef Donald Link at Herbsaint, Cochon and Butcher. Chef Briand and the Fisher’s team prioritize the integrity and quality of the ingredients in the dishes they prepare, depending on the local farmers and fishermen to provide them with the freshest produce and seafood each season. Their goal is to not only serve delicious food, but to elevate the dining experience by sharing the story behind it. In an effort to offer both locals and tourists a unique dining experience like no other on the Gulf Coast, Fisher’s is hosting the Southern Grace Dinner series featuring award-winning and celebrity chefs from across the South. For the third consecutive year, Chef Briand will open up his kitchen to spotlight the top-notch talent and cuisine of acclaimed chefs from across the region, as well as to showcase the rich and diverse bounty of the Gulf Coast. These exclusive dinners will allow guests the opportunity to mix and mingle with their favorite chefs at a cocktail reception, followed by a communal-seated dinner in Fisher’s laid back and relaxed signature style. Co-sponsored by Gulf Shores Orange Beach Tourism and Alabama Gulf Seafood, a portion of the proceeds will benefit the Southern Foodways Alliance. The Southern Grace Dinner series kicks off May 12th with featured chef Nina Compton, owner and chef at Compere Lapin and runner up on Bravo’s “Top Chef” Season 11. This summer’s stellar culinary lineup also includes guest chefs Alon Shaya, Isaac Toups, Frank Stitt, Ryan Prewitt, Adam Evans, Justin Devillier and Bill Smith. For more information or to purchase tickets, contact Fisher’s at (251) 981-7305 or visit www.FishersOBM.com.

On the cusp of Carnival, the traditional meat celebration before the Lenten fasting begins, we re hosting our very own meat celebration. We begin by joining Isaac Toups at Toups Meatery for a viewing of Top Chef and a chat about the highs and lows of competing in the nationally televised cooking competition. Then, we pack our overnight bags for a whole hog barbecue sleepover at The Southern Food and Beverage Museum, home of the Louisiana Eats studio. 10 lucky participants got to spend the night tending the whole hog barbecue with Dr. Howard Conyers, a South Carolina barbecue expert and NASA rocket scientist by day We hear from Robert Moss, contributing barbecue editor for Southern Living magazine, and Dr. Conyers about the enduring tradition of whole hog barbecue. After we get a taste of South Carolina barbecue, we take a trip up to Shreveport to savor the North Louisiana barbecue innovations of pit master Carolyn Simmons at her restaurant Blue. Next, we examine the intersections of food and race in Southern barbecue history with John T. Edge, director of the Southern Foodways Alliance. Finally, we get down to ethics with Corby Kummer, the nationally acclaimed dean of American food writers. Corby weighs in on the ethical constraints of eating meat in the 21st century. It s Carnival for carnivores on this week s Louisiana Eats North Carolina Vinegar Sauce 1 gallon cider vinegar 1 1 3 cup crushed red pepper 2 Tablespoons black pepper 1 4 cup salt Mix together and let stand for at least 4 hours before using. South Carolina Mustard Sauce 3 4 cup yellow mustard 1 2 cup honey 1 4 cup apple cider vinegar 2 Tablespoons brown sugar 2 teaspoon Worcestershire sauce 1 teaspoon hot sauce Combine all ingredients and refrigerate for at least 24 hours before using. Can be stored in the refrigerator for 2 weeks.

On this week s show, we catch up with some of the trailblazers and award winners of the Louisiana food scene and beyond. If you have been tuning into the new season of Top Chef on Bravo TV, you might have recognized a familiar face in Louisiana born Chef Isaac Toups of Toups Meatery. Five episodes into Top Chef s 13th season, Isaac is holding his own. We ll get the behind the scenes scoop from Isaac, who has been brilliantly winging it through some styles of cuisine that take him a long way from his bayou roots. Then, we head to Shreveport to visit with Carolyn Simmons of Blue a Smoke and Grill Restaurant. After a swift career change, Carolyn became an overnight catering success in Shreveport, gracing the many film crews that come through town with her meals. Carolyn funneled that work ethic and culinary prowess to make Blue a reality. We hear about Carolyn s rise to fame and victory in the James Beard Foundation s Better Burger Project. Next, we talk with another James Beard Award winner, pastry chef Mindy Segal of Hot Chocolate in Chicago. A true trailblazer, Mindy is partnering with a medical marijuana lab to launch a brand of chocolate edibles. We hear about Mindy s plans to take this exciting new industry by storm. And we speak with Max Messier, founder of Cocktail and Sons, a company that produces a line of all natural and handcrafted syrups using South Louisiana ingredients. Max brings us a King Cake Syrup he s just created that could put a whole new spin on your Mardi Gras season. It s time to roll out the red carpet on this week s Louisiana Eats