Ray Cannata has eaten at over 750 New Orleans restaurants, so he knows a thing or two about hanging out. Margo Moss has turned Ted's Frostop from a greasy spoon into a considerably less greasy but not quite silver spoon. When the sun goes down on The NOLA Brewing Tap Room in the Irish Channel, Ray and Margo entertain members of New Orleans restaurant community. Their guests bring along a friend, a +1. Anything can happen.
What’s the difference between God and a Goddess? The former is everywhere and the latter is in one place at a time, right? NOLA Food Goddess Lori Gaudin comes...
Steve Armbruster pioneered the New Orleans pop up restaurant scene back in 1978 when he founded a kitchen in Tipitina’s. Steve and 13 friends opened Tips a year earlier...
Chef Richard Papier still remembers when Mexican food in New Orleans meant Taco Bell. And he’s not that old. Chef Richard is changing how we experience Mexican dishes with...
Many things in life are not as simple as they appear. That goes for sausage. And hogshead cheese. And hearts, bellies, snouts, stomachs and every part of an animal...
Chef Ryan Prewitt from Peche won’t be making that amateur b.s. warm bacon vinaigrette again any time soon. Fresh food Forager for Peche, Herbsaint, Cochon, Calcasieu & Butcher Ashley...
If you want to know what really goes on at Stein’s Deli, Bouligny, Bellocq, Cellar Door, and you want the answer from a chef to the age old question...
Before he was a James Beard Award winner, Alon Shaya was hanging out at Ted’s Frostop. Chef Alon Shaya explains how an Israeli living in New Orleans fell in...
