podcast capital of the capital region

Louisiana Eats

On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!


Champions Of Breakfast June 10, 2017

On this week's show, we're up at the crack at dawn to examine what many consider to be the most important meal of the day: breakfast.

First, we speak with John Currence, the James Beard Award-winning chef who has earned the title of "Big Bad Chef" at his revered restaurant, Big Bad Breakfast. John tells us tall tales from his breakfast joint in Oxford, Mississippi.

Next, we experience breakfast after midnight at the 24-hour Trolley Stop Cafe, an Uptown New Orleans institution that attracts early birds and night owls alike.

Then, Jennifer Weishaupt tells us the story behind her New Orleans breakfast phenomenon, The Ruby Slipper. Based on a teenage girl's reference to New Orleans as "Oz and everywhere else as just Kansas," the Ruby Slipper has since grown to include eight locations in the Gulf South with a dazzling selection of breakfast specialties and cocktails.

Finally, we have breakfast in the French tradition at The Crepe Cart. A staple at New Orleans' French Market, the Crepe Cart serves up authentic crepes both sweet and savory  and all on wheels! We speak with co-owners and operators Tracy Kish and Samantha Saliter at their magical cart.

Wake up and smell the coffee – it’s breakfast time on this week's Louisiana Eats! For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Hollandaise Sauce
Yields ½ cup

1 egg yolk

juice of 1 fresh lemon

1 stick (8 tablespoons) unsalted butter, melted

In a heavy saucepan, whisk together the egg yolk and lemon juice before putting on a medium heat. Then, over a medium heat, continue whisking until the mixture turns a pale yellow and has thickened to the proper texture. Add the hot, melted butter in a thin stream, whisking continuously. Serve immediately or keep warm in the top of a double boiler.

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