New Orleans is a culinary titan – our food and recipes dating back centuries and spanning a multitude of ethnicities and cultures. In New Orleans Magazine‘s newest series, “Beyond the Kitchen” dives into the people and personalities continuing traditions and solidifying the Crescent City as an unmatched foodie destination.
Episode 5: Aarón Sánchez
TV personality, writer, philanthropist and Masterchef Aarón Sánchez sits down with New Orleans Magazine editor Ashley McLellan and Digital Editor Kelly Massicot to discuss paying it forward, supporting the culinary community, classic local eats and what Gordan Ramsey is really like in the kitchen.
Episode 4: Chefs Colleen Quarls and Liz Hollinger
Colleen Quarls and Liz Hollinger, co-chefs at Molly’s Rise and Shine, sit down with New Orleans Magazine editor Ashley McLellan to talk about what it’s like to be nominated for a James Beard Award, pizza delivery, breakfast sandwiches and much more.
Episode 3: Miss Shirley Lee
Miss Shirley Lee, chef of her namesake restaurant, Miss Shirley’s on Magazine Street, joins the podcast along with her daughter and restaurant partner Carling. Along with New Orleans Magazine editor Ashley McLellan, the three discuss the role of community and the restaurant industry in New Orleans, the joys of having good neighbors, Cantonese cuisine and how NOT to retire.
Episode 2: Chef Alfredo Nogueira
Executive chef Alfredo Nogeira is the mastermind behind the menus at the award-winning Cure, Cane & Table and Val’s on Freret Street. Chef Fredo sits down with New Orleans Magazine editor Ashley McLellan to talk about the New Orleans culinary community, farmers markets and seasonal finds, and why the Ritz cracker is superior to the saltine.
Episode 1: Chef Eric Cook
Chef Eric Cook is the mastermind behind the lower garden district restaurants Gris Gris and Gris Gris To Go Go, Saint John in the French Quarter and, soon a new eatery, Julia Brown in the Bywater. Chef Cook joins New Orleans Magazine editor Ashley McLellan to chat about the importance of eating local in the summer, Creole cooking, and what’s fresh at his restaurants. Did someone say “frozen French 75 to go?”