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!
On this week's show, we look at family businesses that have been finding success through five generations. We begin with Swiss Confectionery, a New Orleans bakeshop that’s been in operation for almost a century. Their custom-made delicacies are fixtures at New Orleans weddings, birthdays, and other celebrations.
Then, we meet Master Cooper Ger Buckley of Jameson Whiskey. He builds and maintains wooden whiskey barrels using age-old techniques passed down from a lineage of coopers before him.
Next, Rick Blount, fifth generation proprietor of Antoine’s, the longest running family operated restaurant in America, tells us how he's working to ensure Antoine’s staying power in the 21st century restaurant landscape.
Finally, we visit meat packing company Chisesi Brothers to learn the family’s history from 5th generation Nicholas Chisesi and his octogenarian dad, Philip.
For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.