Louisiana Eats!

Saturdays at 1 p.m.
  • Hosted by Poppy Tooker

Louisiana Eats! is a radio show for people who cook and people who love to eat well—all with a Louisiana point of view and Poppy’s distinctive Louisiana voice.

In each program listeners join Poppy as she meets people who produce, cook, and eat the foods we enjoy and treasure—exploring kitchens and stores, farms and waterways where favorite foods are produced and prepared. And because Louisianans love all kinds of food, Poppy won’t limit herself to shrimp creole and hot sauce!

Evan McCommon has been converting his family's timber ranch into a biodiverse farm. The changes have been slow, but his resolve steady as the 1,100 acres change from a dense forest to an open savannah. 

The interior of Aaron Sanchez and John Besh’s new restaurant is split into two designs: one that looks like the iconic architecture of New Orleans, and the other is an homage to Sanchez’s vibrant tattooed body. Even though both of these chefs have found success independently, their new collaboration at Johnny Sanchez is having each chef second guess what they took for granted. 

In addition to countless children trick-or-treating, revelers of all ages will be hosting and attending parties this week to celebrate Halloween, a holiday that gives everyone an opportunity to get creative with costumes and cuisine.

Years ago, Scott Gold was asked to be a guest chef for a Halloween themed dinner party. Taken from this week's edition of Louisiana Eats!, Scott explains what dishes he prepared for his hair-raising meal and rhapsodizes about the joys of playing with one's food.

Allen Katz believes that a shot of history in every glass makes for a better cocktail. Allen is co-founder of the New York Distilling Company located in Brooklyn, where he crafts Perry Tot's Navy Strength Gin and Dorothy Parker American Gin.

Taking a cue from America's pre-Prohibition cocktail heritage, Allen has joined the flourishing community of what he describes as "boutique distilleries" that make pure alcohol in small quantities across the country.

It probably won’t surprise you that people who distill, prepare and sell alcohol are generally cheery. But what is it about their job that puts them in such a good mood? Some get to meet new faces every day, while others study the history of their profession, while even fewer teach the trade to apprentices. Whatever the case, they’re all willing to share their knowledge with others and pursue a comprehensive understanding of their profession.

Marvin Allen has tended bar at The Carousel Bar for twelve years and in that time he’s watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter.

We’ll also speak with three men about their commitment to distilling quality spirits like boutique hibiscus liquor, extra strength gin, and even a multi-million dollar Bourbon operation. We hope these spirited conversations will leave you informed and thirsty.   

Master Distiller Jimmy Russell has been making Wild Turkey Bourbon in Lawrenceburg, Kentucky for 60 years, beginning his unprecedented career in distilling in 1954 at 19 years old. In 2014, he set the record for longest tenured Master Distiller in the industry.

Since most Louisianians are nurtured to embrace an extraverted social life, getting together is second nature to life in the Bayou State. But as often as bombastic parades and revelries help build our communities, spending time over at ya mom’s house is just as important.

On this week’s Louisiana Eats! we’re joined by a group of guests who want nothing more than for you to be comfortable in your own home.

Nancy Vienneau tells us how the monthly gatherings at her house turned her neighbors into friends; David and Lesley Solomonson help build an inexpensive liquor cabinet; and Johnette Downing keeps the kids entertained with upbeat songs about Louisiana cuisine.  

At one point during his cooking career, Donald Link's co-workers nicknamed him "Hot Shot." Was it deserved? That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award-winning restaurants in New Orleans.

With so much dissenting information over dietary choices, it's tough to know which regime is right for you. We're not choosing sides, but in the next hour on Louisiana Eats! we'll speak with experts who know where they firmly stand.

Nina Teicholz spent nine years researching The Big Fat Surprise, which advocates a diet of meat, cheese, dairy and eggs. Not your style? Stick around for Wynnie Stine's reflections on The Moosewood Collective, an innovative restaurant built on 60's idealism. 

We'll also visit Veggie Fest in New Orleans, screen The 100 Foot Journey, and confront stress eating with nutritionist Molly Kimball

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