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Speaker 1: Hello, and welcome to save our protection of I heart

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Speaker 1: radio and stuff media. I'm Annis and I'm Lauren Vogelbaum.

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Speaker 1: And today we've got probably our last interview from New Orleans. Yes,

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Speaker 1: it's only been over here. Um. And uh and in

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Speaker 1: in what we thought was a little bit of nice symmetry. Um,

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Speaker 1: it was actually the first interview that we did when

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Speaker 1: we got into New Orleans, like me or minutes after

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Speaker 1: we landed. Yeah, I think I came straight from the airport.

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Speaker 1: I had all my stuff with me and it was

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Speaker 1: a delight, Oh gosh, it was. Yes. And also um,

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Speaker 1: one of the people we interviewed, Liz Williams. She drove

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Speaker 1: us home afterwards. She was kind of thing, it was

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Speaker 1: so nice. Um, yeah, it was okay, so so. So

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Speaker 1: that's Liz Williams, who is one of the founders of

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Speaker 1: the Southern Food and Beverage Museum in New Orleans, which

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Speaker 1: is also where we conducted the interview. She's also a

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Speaker 1: president of the National Food and Beverage Foundation, and she

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Speaker 1: has been books to her name. She does. Yes, um,

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Speaker 1: and we also got to sit down. This was a

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Speaker 1: rare three person interview, not including us, right, yes, not

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Speaker 1: including us, with chef Isaac Coops, who I bet a

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Speaker 1: lot of you have heard of because he gets around

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Speaker 1: on the television. He does. He does. Indeed, I always

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Speaker 1: see I'm always seeing him pop up stuff. He was

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Speaker 1: like he was a Top Chef contestant back in the day, right. Um.

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Speaker 1: And he also is the owner of Toops Meter and

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Speaker 1: Tuops South and Nola. Um. I wrote that down to

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Speaker 1: for myself. I didn't mean to say it out loud,

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Speaker 1: but I just did, and I just did so sorry,

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Speaker 1: but it happens, and we can't. We can't go back now,

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Speaker 1: there's going back, yes exactly. Um, And I said, yeah,

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Speaker 1: he's been. Recently he released another book called Chasing the

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Speaker 1: Gator Isaac Toops and the New Cajun Cooking and a

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Speaker 1: hot sauce line with two products, one called Smoky Green

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Speaker 1: and the other Louisiana Liquid Snake. And they both sound delicious.

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Speaker 1: You were saying that there's dashi in one of them.

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Speaker 1: And a new show on the Food Network called Kitchen

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Speaker 1: Takeover that is so good. He was a very nice person.

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Speaker 1: And I think that we've relaid the story before, or

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Speaker 1: perhaps we've just reminisced about it to ourselves so many times.

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Speaker 1: That I've forgotten whether it was on air or not.

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Speaker 1: But when we went to the Buddhan Festival, he had

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Speaker 1: a booth there and he greeted us with great joy

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Speaker 1: when when he saw us coming up to the booth

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Speaker 1: held out a beer and we went to cheers him

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Speaker 1: with the beers that we were already holding, and he

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Speaker 1: was like, no, no, this is for you. You You take it.

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Speaker 1: Pretty cozy beer, Yes it was. It was already in

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Speaker 1: a couzy. That's the kind of guy Isaac is. Um.

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Speaker 1: And the third person at this wonderful interview was Isaac's

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Speaker 1: beverage director Bryson Downham. He's also at Tips South. Yes,

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Speaker 1: so it was cool. We had sort of the baseline

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Speaker 1: history and then a chef perspective and a beverage prospective,

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Speaker 1: beverage perspective, and that we've definitely talked about how that

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Speaker 1: is really key in what makes New or New Orleans

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Speaker 1: in the history, which you'll hear about some of um

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Speaker 1: in this interview. And yes, as we release this, Marti

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Speaker 1: Gras is this upcoming Tuesday, Marty, who knows you could

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Speaker 1: be listening to this anytime? Anytime. We can't control. That

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Speaker 1: is beyond control. In fact, that's up to you. Yes,

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Speaker 1: So another reason we thought we would release these New

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Speaker 1: Orleans interviews. Yeah, yeah, absolutely, um and uh and if

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Speaker 1: anyone listening to this is going to be in New

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Speaker 1: Orleans for Mardi Gras or for later and at any time, really,

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Speaker 1: I so completely recommend going to sofab did the Southern

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Speaker 1: Food and Beverage Museum because we didn't get to hang

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Speaker 1: out that much that night, but um, but they do.

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Speaker 1: They do cooking classes and they have all of these

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Speaker 1: beautiful weird historical items. They've got a whole table of

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Speaker 1: weird kitchen implements that you can play with and they

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Speaker 1: all look like torture device. They do. They so much fun.

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Speaker 1: And all of these old medicinal whiskey bottles back from

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Speaker 1: pro vision probably when it was sold as a medicine

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Speaker 1: to get around the laws. Um, lots of stuff from

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Speaker 1: from Katrina and pre Katrina. It's pretty wonderful. Yes, and

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Speaker 1: um tubes Meri and two South are also delicious and

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Speaker 1: the drinks are great yes. Yes. And the location is

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Speaker 1: is right attached to uh, to the museum, so yes,

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Speaker 1: you can do both. Very convenient, very convenient. But okay,

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Speaker 1: I think for already uh huh to get into the interview,

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Speaker 1: let's do it. I'm Isaac Tubes, Chef, owner of Tups

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Speaker 1: Meter and Tupe South, Bryson Downham, beverage director for the

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Speaker 1: Troops Restaurants, and Liz Williams, the director of the Southern

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Speaker 1: Food and Beverage Museum. So we are in the Southern

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Speaker 1: Food and Beverage Museum right now, surrounded by these lovely things.

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Speaker 1: How how did how did this happen? How did this

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Speaker 1: place happen? Well, we are ten years old this year,

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Speaker 1: which is really exciting. Congratulations. UM. So a few years

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Speaker 1: before we opened in two thousand eight, UM, and a

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Speaker 1: group of us just decided that we needed to have

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Speaker 1: a food museum in New Orleans, and we decided to

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Speaker 1: make it regional as opposed to just about Louisiana because

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Speaker 1: there are influences that really cover the South. And so

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Speaker 1: we started it. It was really very UM, Judy Garland,

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Speaker 1: Mickey Rooney ish kind of let's put on a show.

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Speaker 1: We sat around the table and said, oh, let's just

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Speaker 1: start a museum. And that's why it's such a surprise

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Speaker 1: that we've been here, dead here. I can't thank you enough,

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Speaker 1: by the way, um, and how did. How did you

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Speaker 1: guys get involved with the museum? All you know there

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Speaker 1: is a restaurant right connected to it that they had

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Speaker 1: already put up. Uh, and it became available and we

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Speaker 1: straight up went hey, Liz, can we read the space

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Speaker 1: out and Liz wich sure, and it was it was

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Speaker 1: literally something like that. We had got a bunch of

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Speaker 1: attention to a bunch of things we did at Tips Meterary.

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Speaker 1: We became acclaimed and we got busy and with a

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Speaker 1: bunch of things come to happen, it was like, hey,

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Speaker 1: we should open up a second restaurant and for better

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Speaker 1: for worse there we are so to south just made

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Speaker 1: two years, so we're two years inside of the ten

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Speaker 1: years or all celebrating birthdays year. You know, it's been

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Speaker 1: a great collaboration. We feed each off other business and

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Speaker 1: we're just good neighbors. Or this is a good neighbor.

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Speaker 1: I don't if I'm a good neighbor. I can't speak

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Speaker 1: for Lizz. It's a very political of you. I'm standing

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Speaker 1: right here, um, could all y'all talk a little bit

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Speaker 1: about about those those influences on Louise Louisiana and specifically

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Speaker 1: now one New Orleans cuisine, the I mean it is

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Speaker 1: way more. It's a lot. It's it's I know that

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Speaker 1: that's a very big question. I apologize. How much time

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Speaker 1: did you have um? So it's it's really the simple.

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Speaker 1: The way to think about it, although totally not with

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Speaker 1: all the nuances, is that the three continents came together

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Speaker 1: to form the basis for the cuisine. So you have America, Europe,

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Speaker 1: and Africa, and our foods really reflect all of that.

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Speaker 1: For example, our gumbo, we have three basic thickeners for gumbo.

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Speaker 1: You have okra, which is African, you have file, which

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Speaker 1: is American, and you have root, which is European. Now

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Speaker 1: you can use them all in one gumbo, or you

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Speaker 1: use them separately as that was traditionally. They were separate

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Speaker 1: um and you would use them when this was in

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Speaker 1: season or that was in season. For example, gumbo that

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Speaker 1: is a seafood gumbo in New Orleans often has okra

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Speaker 1: in it, and okrah would be picked at the same

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Speaker 1: time as shrimp and crabs were running, so it would

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Speaker 1: make sense for you to use okra as a thickener

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Speaker 1: for that gumbo. UM. On the other hand, uh Native Americans,

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Speaker 1: it would use a cuple of file in a pot

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Speaker 1: of gumbo as their thickener, and all of our thickeners,

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Speaker 1: which I think is really interesting, give flavor. Even the root,

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Speaker 1: which traditionally in a bechamel or whatever doesn't give a

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Speaker 1: lot of flavor. It's just a thickener. But because our

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Speaker 1: woes are toasted to the point where they are dark,

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Speaker 1: they get flavor too. So that's a very simple thing.

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Speaker 1: It doesn't talk about the Italians, it doesn't talk about

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Speaker 1: the Filipinos, it doesn't talk about all the Vietnamese or

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Speaker 1: all the other influences that we have. But that's the basic,

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Speaker 1: you know, this is the way we got started. What

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Speaker 1: is specifically, that's something gets tossed around a lot. It's

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Speaker 1: and Sassafras is a tree that is native to America,

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Speaker 1: and so it wasn't something that anybody has seen before.

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Speaker 1: I always thought it was ironic that Columbus came and

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Speaker 1: found America because they was moving to find you know,

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Speaker 1: a passage to India for spices, not mag Yeah, and

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Speaker 1: and here you had this wonderful spice which is file

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Speaker 1: which nobody ever appreciated and took back because it was like,

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Speaker 1: you know, most of the spices people cared about, like

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Speaker 1: all spices and cinnamon, those sorts of things today we

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Speaker 1: think of as like sweet spices, baking spices, even though

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Speaker 1: I don't think they were always used that way originally.

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Speaker 1: But somehow or other, it was overlooked that this wonderful

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Speaker 1: seasoning of feway was not something that ever got picked

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Speaker 1: up anywhere, and I mean even in America. It wasn't

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Speaker 1: something that was not polum. Right, although it is creeping

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Speaker 1: back into drink culture yet, but I was just thinking

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Speaker 1: about that sas press used heavily in like root beer

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Speaker 1: and other drinks. We we do make our own root

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Speaker 1: beer here and we take in all these local spices

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Speaker 1: and herbs to bring that really unique flavor um, which

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Speaker 1: is a lot of fun and it really gets you,

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Speaker 1: get you involved in what you're presenting and how you

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Speaker 1: can best tweak it for for the for the food

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Speaker 1: and for the spirits and for the guest um. And

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Speaker 1: I mean, have you have you ever thought about doing

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Speaker 1: a root beer gumbo? No? And that's why I'm a

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Speaker 1: chef and you the mixologist. Sir. Let me tell you

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Speaker 1: what I do. So for Thanksgiving, I base the turkey

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Speaker 1: with root beer and it gives a really pretty blaze

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Speaker 1: and everything, and then it gets into the bottom of

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Speaker 1: the pan, so it winds up in your gravy. And

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Speaker 1: then the next day when I make a turkey bone

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Speaker 1: gumbo out of all the leftovers and everything, and I

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Speaker 1: stick the old gravy from the Davy four in or whatever.

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Speaker 1: I usually then put file in the gumbo because I

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Speaker 1: want to cut you know, be it havit partnered with

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Speaker 1: a wood beer. And then I make a corn bit

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Speaker 1: the night before, you know, when I'm doing this stuff

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Speaker 1: for Thanksgiving, I make extra corn bread dressing with oysters

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Speaker 1: and instead of potato salad or rice, I use that

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Speaker 1: as the the start in the in the bull of

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Speaker 1: gumbo rice actually giving Bryce in a hard time. I

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Speaker 1: braced short of root beer all the time, just a

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Speaker 1: root beer and gumbo. Every everybody's got a crazy new

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Speaker 1: wave of of doing gumbo. One recently with Keena Wall

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Speaker 1: and Kale it was like, whoa back up, back up?

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Speaker 1: I think, you know, Cajun food is very versatile and whatnot.

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Speaker 1: And to speak on what Liz said, you know, every everybody,

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Speaker 1: everybody besides the Native Americans, were immigrants coming to South Louisiana,

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Speaker 1: and what Cajun food is and what it was is

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Speaker 1: still going to be a collaboration of different genres in

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Speaker 1: different areas and land a location, and it still is today.

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Speaker 1: And so when I say I do New Cajun, while

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Speaker 1: I'm doing New Cajun now. But it's going to continue

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Speaker 1: to evolve because we continue to accept help and inspiration

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Speaker 1: from everyone that wants to be down here and South

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Speaker 1: music with the best place on the earth. Heck yeah,

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Speaker 1: stuffs right, though I can't cook, so I don't actually

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Speaker 1: don't know that it's true anybody to be over cooking

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Speaker 1: battle in the future. And your family is Cajun, right,

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Speaker 1: Um family is Cajun. We've been. Um father's side has

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Speaker 1: been actually predated the Cajuns, and then we had married

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Speaker 1: into Cajun so Cajun background from my mother's side and

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Speaker 1: from my father's side from a Swiss family. Not Swiss,

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Speaker 1: tell me Robinson, because I was just about to say that,

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Speaker 1: but for three hundred years. So we actually predate. So

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Speaker 1: we am about as Cajuns as they get born and brains,

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Speaker 1: as they say, are are y'all from from the area too? No, No,

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Speaker 1: I grew up all over the country. I've lived here

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Speaker 1: longer than I've lived anywhere else. First, first place I

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Speaker 1: ever really feel like home, and I think I think

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Speaker 1: the food had a lot to do with that. And

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Speaker 1: I was born here in New Orleans, so I'm not

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Speaker 1: Cajun Creole, that's all right. And so I'm half Sicilian.

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Speaker 1: There's a lot of Sicilian influencing the food and warns.

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Speaker 1: And then on the other side, on my father's side,

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Speaker 1: my grandmother was French from before founding of the city

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Speaker 1: of New Orleans, French when they just left people in

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Speaker 1: that condition that was a fort and uh. And then

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Speaker 1: on my grandfather side, my father's father prisoners from Alabama. Nice. Yeah. Um,

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Speaker 1: so so many, so many of the of the foods

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Speaker 1: that are coming up, you know, being being so celebrated

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Speaker 1: on a nationwide level from here started as these as

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Speaker 1: these substance schools, as these you know, like like whatever

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Speaker 1: was in season and cheap and available. Um, could I

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Speaker 1: need you guys speak to how how they became this

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Speaker 1: this thing that's that's celebrated in the kind of in

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Speaker 1: the you know, white napkin restaurant industry. All all of

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Speaker 1: our cooking traditions are rooted in what was necessity. So

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Speaker 1: I mean everything from the co feeing of chicken and

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Speaker 1: comfing of sausage that people would have to bury under

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Speaker 1: their house for preservation. We put rice in Boudan because

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Speaker 1: they were a poor community and we need to extend

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Speaker 1: it to make a meal. We put sassafras or rue

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Speaker 1: as a thickener in our gumbos and stews because we

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Speaker 1: had to stretch those gravies and stretch those meals out

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Speaker 1: to get a lot of people to feed and not

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Speaker 1: a lot of things to do with so curing, smoking, dehydrating,

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Speaker 1: all the things that we celebrate and do on purpose nowadays,

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Speaker 1: we're actually just at a complete necessity doing. The boustries

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Speaker 1: that they held were just similar too, so everyone was

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Speaker 1: able to butcher all the pigs all at once. It

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Speaker 1: was a community effort. We're do them for fun nowadays,

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Speaker 1: but back in the day it was necessity. And I

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Speaker 1: have what he's saying is absolutely true. But I think

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Speaker 1: that the reason there is a cuisine in Louisiana is

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Speaker 1: because we actually had a French background as opposed to

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Speaker 1: what so much of America knew America had, which was English.

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Speaker 1: So if you were an English colonist, you wanted to

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Speaker 1: maintain your identity as an english person, so you wanted

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Speaker 1: to eat like an english person. And there were actually

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Speaker 1: settlements in the early days in in America where people

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Speaker 1: starved to death, and not because there wasn't food, but

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Speaker 1: because they felt that the food of the savages was

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Speaker 1: not the food that they would eat because they were

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Speaker 1: too English. Whereas since we were French, we didn't have

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Speaker 1: that attitude. And our attitude was, if it's here, it's French,

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Speaker 1: because this is as much France as France. So if

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Speaker 1: we have to eat an alligator, it's okay because it's

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Speaker 1: a French alligator, And if we have to eat this

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Speaker 1: other thing, it's okay because it's French and we're in France.

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Speaker 1: And so that allowed us to just incorporate everything that

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Speaker 1: we encounter here. And yes, we also were worried about

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Speaker 1: waste and poverty and all of those things, but we

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Speaker 1: weren't afraid to eat the food, and I think that

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Speaker 1: makes a big difference. We still celebrate our backgrounds. And

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Speaker 1: I got one for you, an eight team team. We

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Speaker 1: took a little trip along with Colonel Jackson down the

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Speaker 1: Mighty mississ Hilp. We took a little bacon and we

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Speaker 1: took a little beans, vault, the bloody British and the

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Speaker 1: town of New Orleans. Sorry, that song always comes up,

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Speaker 1: and that was when we actually became American as opposed

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Speaker 1: to being French. Right, how how does how does all

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Speaker 1: of this swirling culture influence the I mean cocktail scene

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Speaker 1: here is also a thing that's been influenced by it

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Speaker 1: being a port town. And from what I understands, like

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Speaker 1: taxes were levied on on liquor and therefore, um everyone

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Speaker 1: was like drink corp so in in the early days,

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Speaker 1: in the early days the city of New Orleans, whether

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Speaker 1: it was French or Spanish governing, the money that was

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Speaker 1: made by selling tavern licenses which were auctioned to the

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Speaker 1: highest bidder, and the taxes on the sale of liquor

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Speaker 1: were what funded the City of New Orleans, the government

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Speaker 1: of the City of New Orleans. So obviously the more

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Speaker 1: drinking you did, the better it was for the city.

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Speaker 1: That's why I do with its civic duty. But that

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Speaker 1: that that compounds itself into what chef is. How about

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Speaker 1: earlier out of necessity because in a lot of those

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Speaker 1: early days, like around Spanish time and after, there were

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Speaker 1: ways to get around paying a lot of those uh,

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Speaker 1: taxes and fees. For example, in the early early to

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Speaker 1: mid eighteen hundreds, uh, you were allowed to serve spirits

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Speaker 1: at a coffee shop or a coffee house, and the

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Speaker 1: city of New Orleans had over three hundred and fifty

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Speaker 1: registered coffee houses. Now, I'm sure you don't believe that

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Speaker 1: we were a big barrista town at the time. Um.

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Speaker 1: One of those coffee houses actually Sazarek coffee House that

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Speaker 1: ended up creating Sazarek cocktail and uh you know, becoming

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Speaker 1: one of the most uh famous cocktails in the in

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Speaker 1: the country and in the world. Was just a coffee

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Speaker 1: house that had a close relationship with a French Konnac distributor,

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Speaker 1: uh named Sasak for defeat. So um that all of

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Speaker 1: that sort of ingenuity, and then we talked about in

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Speaker 1: food bleeds over into into cocktails. For the whole reason

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Speaker 1: they turned it into a cocktail was because they couldn't

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Speaker 1: get that cornyac anymore and they wanted to keep the

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Speaker 1: name because they had recognition. So they changed up the recipe,

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Speaker 1: added a local bidders and a little sugar and said, hey,

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Speaker 1: it's this is now just called the Sazerack. Still you

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Speaker 1: should still come and drink it. Oh, it's beautiful. How

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Speaker 1: did how did prohibition impact all of that? What would

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Speaker 1: that do to? You know, we have the reputation for

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Speaker 1: being the wettest city in America during Prohibition. If you

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Speaker 1: read anything about prohibition or you watch documentaries or whatever,

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Speaker 1: they're always about Chicago and New York. And that's because

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Speaker 1: those were the two most violent places, whereas other places

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Speaker 1: you had good citizens who decided not to sell alcohol

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Speaker 1: anymore because it was against the law. In New Orleans,

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Speaker 1: the good citizens and that if you did that, now

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Speaker 1: you had to bring in organized crime or somebody else

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Speaker 1: to sell the alcohol, because they were still the need

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Speaker 1: for that. Whereas in New Orleans, the people who were

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Speaker 1: selling alcohol before continued to sell alcohol afterwards because nobody

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Speaker 1: really took it seriously. And there was not a city

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Speaker 1: ordinance that made it against the law to sell alcohol,

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Speaker 1: so the police didn't have to arrest you because it

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Speaker 1: wasn't against the city ordinance. And Huey Long was the governor,

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Speaker 1: and he decided that we didn't need a state law

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Speaker 1: about it either. Now, there were many cities in Louisiana

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Speaker 1: did have such laws and parishes that adopted things on

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Speaker 1: the parish by parish bases. But in Orleans Parish, which

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Speaker 1: is New Orleans, it was only against the federal law.

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Speaker 1: And uh and so you had needed a fit to

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Speaker 1: arrest you, and um and so and many many doctors

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Speaker 1: took advantage of the special dispensation for giving prescriptions for

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Speaker 1: me diicinal reasons. Over there we have all these wonderful

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Speaker 1: drinks that were sold for medicinal purposes, only very boldly

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Speaker 1: marked on the labels. And also um at pharmacies you

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Speaker 1: could buy some kind of syrups that made your alcohol

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Speaker 1: taste like jim or a martini or other things. So

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Speaker 1: we were, we were, we were very um weary of

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Speaker 1: the law because we just didn't didn't take it seriously.

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Speaker 1: So can I tell the Izzy the Izzy Einstein story.

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Speaker 1: Eazy Einstein was a fed and it was his job,

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Speaker 1: as a federal agent um enforcing the law, to go

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Speaker 1: from city to city and see how long it would

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Speaker 1: take to get a drink in a particular town, and

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Speaker 1: then they would know how many agents to send and

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Speaker 1: all that sort of thing. He had a protocol and

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Speaker 1: it was that when he got into the taxi from

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Speaker 1: wherever he was to go to his hotel he would

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Speaker 1: begin the timing. So he got into the taxi in

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Speaker 1: New Orleans. He gave the taxi driver the name of

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Speaker 1: his hotel, and then he started the clock. And he

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Speaker 1: said to the taxi driver, do you know where a

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Speaker 1: man can get a drink in this town? And the

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Speaker 1: taxi driver reached under a seat, pulled up class pasted

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Speaker 1: over his shoulder, and he said, five dollars please. So

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Speaker 1: in less than a minute, izz, he had a drink.

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Speaker 1: And so and this is not an apocryphal story. This

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Speaker 1: really happened. You could read about it in the National

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Speaker 1: Archives and all of that, and uh, it was you know,

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Speaker 1: it showed that this taxi driver was so used to

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Speaker 1: giving out liquor that he didn't even hesitate. He didn't

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Speaker 1: worry about who was in his XICB or whatever. I mean.

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Speaker 1: That just tells you how open it was that he

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Speaker 1: could do that without even thinking. Twice, we didn't come

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Speaker 1: out of provision completely unscathed, though we were talking about

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Speaker 1: those good citizens. They're one of the most famous saloon

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Speaker 1: order owners in New Orleans history, Henry Rabos, owner of

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Speaker 1: the Rabos Bar and creator of the Rabos and Fizz.

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Speaker 1: He was such a staunch supporter of temperance that he

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Speaker 1: closed his bar. Yeah, he believed in the lot. He

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Speaker 1: just he closed, he shuttered his doors and uh and

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Speaker 1: said he'd never serve a drink again, said they very nationally. Yeah,

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Speaker 1: and they thought the recipe was lost until um one

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Speaker 1: of the bartenders from the Sazerack Bar after prohibition, like

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Speaker 1: I think it was like six or eight years after

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Speaker 1: prohibition went over to his house and asked him if

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Speaker 1: he would please share the recipe. Heavy was like, of course,

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Speaker 1: keeping it a secret. It's right here, and that got

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Speaker 1: passed on. So that was of course no, No, he

393
00:24:10,880 --> 00:24:14,680
Speaker 1: was an odd bird. We have some more of our interview,

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Speaker 1: but at first we have a quick break for a

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Speaker 1: word from our sponsor, and we're back. Thank you sponsor.

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Speaker 1: Let's get back into do you do y'ell who grew

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Speaker 1: up here have foods that's like specific like nostalgia points,

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Speaker 1: like things that your family cooked that you either still

399
00:24:39,480 --> 00:24:42,080
Speaker 1: cooked today or that you do RiPPs on and and

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Speaker 1: that I mean, I said, I singled them out, but

401
00:24:44,640 --> 00:24:47,359
Speaker 1: but you too, like like foods can trigger nostalgia that

402
00:24:47,480 --> 00:24:49,440
Speaker 1: you didn't technically grow up with, like you can you

403
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Speaker 1: can stay in re mind with people ask me all

404
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Speaker 1: the time. I I get this question all the time,

405
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Speaker 1: and it sounds almost cliche when I say it. With

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Speaker 1: my favorite thing to do, favorite thing to cook is

407
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Speaker 1: bull crawfish. And that steeps in tradition from what List said.

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Speaker 1: You know, it's it's French because it's down here and

409
00:25:04,920 --> 00:25:07,000
Speaker 1: the cases are very like, what do you got? Well,

410
00:25:07,080 --> 00:25:09,439
Speaker 1: let's just cook that and there, and everybody down here

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Speaker 1: doesn't Why do we Another question, why do you guys

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Speaker 1: use all that sugarcane, rice and crawfish that it grows

413
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Speaker 1: really well down here? Why wouldn't we? So boiling crawfish

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Speaker 1: is great. So imagine this. You're in your shorts, you

415
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Speaker 1: have a beer hand in your hand, you have a hat.

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Speaker 1: You're boiling sixty pounds of crawfish in a big, giant pot.

417
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Speaker 1: As children running around, there's uncle's telling jokes, there's women gossiping.

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00:25:30,520 --> 00:25:34,160
Speaker 1: There's naughty games being played. I'm sorry, they're inappropriately dangerous

419
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Speaker 1: games being played, um lies told, Probably some music playing.

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Speaker 1: It's a gathering of people, and I think that's what

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Speaker 1: New Orleans and South Louisiana embraces a lot. Community gathering,

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00:25:45,600 --> 00:25:48,199
Speaker 1: having a good time, having a good drink, cutting up

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Speaker 1: a little bit and not taking themselves too seriously. We

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Speaker 1: are professional drinkers, really, I mean, I mean that's seriously.

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Speaker 1: We learn how to drink from the time where children

426
00:26:00,040 --> 00:26:02,680
Speaker 1: and you watch people drink and you learn what the

427
00:26:02,800 --> 00:26:06,520
Speaker 1: rules are and all that sort of thing. And and

428
00:26:06,680 --> 00:26:10,359
Speaker 1: so the amateurs are the ones who drink until they

429
00:26:10,440 --> 00:26:12,880
Speaker 1: throw up all the time and all that kind of thing.

430
00:26:13,040 --> 00:26:16,320
Speaker 1: So also were professional drinkers. We will drink you under

431
00:26:16,359 --> 00:26:21,480
Speaker 1: the table quite easily. I wasn't going to challenge you.

432
00:26:23,400 --> 00:26:27,800
Speaker 1: Not not today, Yeah, not during the interview anyway. It

433
00:26:27,840 --> 00:26:31,440
Speaker 1: sounds like fun actually right made it through the podcast.

434
00:26:35,080 --> 00:26:39,400
Speaker 1: Um is you you've you've said, I like internet's talk

435
00:26:39,440 --> 00:26:42,160
Speaker 1: to you guys a little bit. Um Uh, you said

436
00:26:42,160 --> 00:26:44,920
Speaker 1: that your your your grandmother's were both great influences on

437
00:26:45,000 --> 00:26:48,080
Speaker 1: your on your cooking. What of what of your cooking

438
00:26:48,200 --> 00:26:50,760
Speaker 1: is your families? And like what is you've all you've

439
00:26:50,760 --> 00:26:53,760
Speaker 1: also trained in fine dining and what is it? One

440
00:26:53,800 --> 00:26:57,040
Speaker 1: of it is just yours? Um, you know, there's there's

441
00:26:57,080 --> 00:26:59,879
Speaker 1: just one dish and it was my grandmother toops is

442
00:27:00,520 --> 00:27:03,320
Speaker 1: redfish cuvion or she would use any fish she would catch.

443
00:27:03,840 --> 00:27:06,040
Speaker 1: She so she was she would go catch the fish,

444
00:27:06,119 --> 00:27:09,000
Speaker 1: clean the fish, make the broth, and then cook a

445
00:27:09,040 --> 00:27:12,760
Speaker 1: giant pot of cuve on a big magnalite aluminum pot

446
00:27:13,560 --> 00:27:15,560
Speaker 1: and serve it with rice. And you know, she would

447
00:27:15,600 --> 00:27:17,480
Speaker 1: make her route in the pot, and my grandmother the

448
00:27:17,560 --> 00:27:20,000
Speaker 1: other side would make her route in the oven. So

449
00:27:20,359 --> 00:27:23,840
Speaker 1: different dichotomies of Cajun masine. But that dishes on the

450
00:27:23,920 --> 00:27:27,000
Speaker 1: menu from day one at tops Meterary and it's gonna

451
00:27:27,040 --> 00:27:30,280
Speaker 1: stay there. But you know, with fine dining and your

452
00:27:30,320 --> 00:27:32,520
Speaker 1: own additions, you kind of grow and developed. I wouldn't

453
00:27:32,560 --> 00:27:35,160
Speaker 1: say I improved it because that would be blast blasphemous

454
00:27:35,520 --> 00:27:37,080
Speaker 1: in the Tups family, but I will say it's my

455
00:27:37,200 --> 00:27:39,679
Speaker 1: own now, and you pick up things and you use

456
00:27:39,760 --> 00:27:43,120
Speaker 1: better ingredients and you modernize your tactics. And I also

457
00:27:43,160 --> 00:27:45,159
Speaker 1: serve it with a crab fat fried rice, which is

458
00:27:45,240 --> 00:27:48,679
Speaker 1: also something of my own creation. So grandma to grandma,

459
00:27:48,800 --> 00:27:52,440
Speaker 1: you're gonna get different methods of cooking. Pass it down

460
00:27:52,480 --> 00:27:54,639
Speaker 1: to the grandchildren. They're gonna cook at different that's very

461
00:27:54,720 --> 00:27:57,480
Speaker 1: Cajun thing to do. Everybody's gumbles just a little bit different,

462
00:27:57,600 --> 00:28:00,280
Speaker 1: and mine's no different. I guess, I guess going going

463
00:28:00,320 --> 00:28:03,800
Speaker 1: back time, jumping around going back to the drinking culture,

464
00:28:04,280 --> 00:28:09,480
Speaker 1: how how did New Orleans become the tourist attraction that

465
00:28:09,520 --> 00:28:12,680
Speaker 1: it is, like the modern tourist like bridesmaids, parties and

466
00:28:12,960 --> 00:28:17,159
Speaker 1: all the wackiness. How did that happen? Has it just

467
00:28:17,240 --> 00:28:21,720
Speaker 1: always done been Bourbon Street Bourbon Street, um, like tourism.

468
00:28:21,880 --> 00:28:24,680
Speaker 1: I want to say it started like in the late seventies,

469
00:28:25,720 --> 00:28:28,240
Speaker 1: somewhere in there. I mean, we've always been We've always

470
00:28:28,280 --> 00:28:32,000
Speaker 1: had a reputation for being a hard drinking city, you know,

471
00:28:32,520 --> 00:28:35,280
Speaker 1: being able to drink on the streets and like all

472
00:28:35,320 --> 00:28:38,360
Speaker 1: throughout the city anywhere you want. Um, it's always been

473
00:28:38,360 --> 00:28:42,480
Speaker 1: a draw. But you just have always had the reputation

474
00:28:42,560 --> 00:28:46,080
Speaker 1: of being a fun, lazy fair, Uh, just a good

475
00:28:46,160 --> 00:28:48,440
Speaker 1: time city. Lay said, I can't remember exactly when, but

476
00:28:48,480 --> 00:28:51,120
Speaker 1: there was a time when Bourbon Street was more just

477
00:28:51,320 --> 00:28:57,360
Speaker 1: for locals. Necessarily in the middle of the twentieth century. Um,

478
00:28:58,160 --> 00:29:02,160
Speaker 1: Bourbon Street was much more a place where you would

479
00:29:02,200 --> 00:29:08,280
Speaker 1: have burlesque, and we probably took burlesque farther than other

480
00:29:08,400 --> 00:29:12,400
Speaker 1: places that had burlesque. But then after the Sexual Revolution,

481
00:29:13,760 --> 00:29:19,800
Speaker 1: burlesque was not suggestive enough, you know, and and so

482
00:29:20,600 --> 00:29:22,719
Speaker 1: you know, it got to the point where you couldn't

483
00:29:22,880 --> 00:29:25,880
Speaker 1: do anything even you could find whatever you were looking

484
00:29:25,920 --> 00:29:30,760
Speaker 1: for anywhere. And so New Orleans lost that kind of thing.

485
00:29:30,840 --> 00:29:32,880
Speaker 1: But it used to be you'd go to a burlesque show.

486
00:29:33,640 --> 00:29:36,360
Speaker 1: You you would get all dressed up and men and

487
00:29:36,440 --> 00:29:40,880
Speaker 1: women would go and it was definitely a show, you know. Um,

488
00:29:41,680 --> 00:29:45,680
Speaker 1: And it's certainly isn't like that now. You know, the

489
00:29:46,120 --> 00:29:50,200
Speaker 1: tradition of having for you know, coming for a wedding

490
00:29:50,440 --> 00:29:54,840
Speaker 1: just because it's a it's a tourist destination or it's

491
00:29:54,840 --> 00:29:57,080
Speaker 1: just a destination wedding or whatever. I mean, I think

492
00:29:57,120 --> 00:29:59,480
Speaker 1: that's a phenomenon from the whole country. You know, you

493
00:29:59,560 --> 00:30:01,280
Speaker 1: can go to a lot of places where you have

494
00:30:01,440 --> 00:30:05,720
Speaker 1: that sort of thing, but the idea of coming to

495
00:30:05,960 --> 00:30:08,880
Speaker 1: a place where you're going to get special music, like

496
00:30:09,520 --> 00:30:15,000
Speaker 1: real food, because we have. Um, we were always different.

497
00:30:15,720 --> 00:30:19,760
Speaker 1: I think the city was always different, and we kept

498
00:30:19,840 --> 00:30:23,560
Speaker 1: to that difference. We didn't become as not to say thing,

499
00:30:23,600 --> 00:30:28,880
Speaker 1: we aren't American, but we didn't become as homogenized as

500
00:30:29,040 --> 00:30:33,360
Speaker 1: other places. And um, the less a fair attitude that

501
00:30:33,440 --> 00:30:37,920
Speaker 1: you talked about, I mean, that's I can say. I'm

502
00:30:38,040 --> 00:30:41,920
Speaker 1: sixty eight and so I remember stuff when I was

503
00:30:42,000 --> 00:30:44,720
Speaker 1: a kid, and nobody, nobody ever thought about it. You know,

504
00:30:44,800 --> 00:30:48,800
Speaker 1: when the silver person walks by on his unicycle and

505
00:30:48,920 --> 00:30:52,360
Speaker 1: you're six years old, you don't know, oh, look at that.

506
00:30:53,040 --> 00:30:55,240
Speaker 1: You know, it's just like, oh, yeah, that's the guy.

507
00:30:55,600 --> 00:30:58,280
Speaker 1: That's a silver guy on the unicycle, and you know,

508
00:30:58,720 --> 00:31:03,680
Speaker 1: and other stuff too. That's a little bit more less

509
00:31:04,200 --> 00:31:08,680
Speaker 1: easy to talk about, perhaps, but um, you just nobody cares.

510
00:31:09,320 --> 00:31:12,720
Speaker 1: And so I don't know why that is, but it's

511
00:31:12,760 --> 00:31:16,400
Speaker 1: always been that way. Um. There are people who speculate

512
00:31:16,520 --> 00:31:20,480
Speaker 1: about the fact that as a really early early city,

513
00:31:21,200 --> 00:31:26,600
Speaker 1: we were totally unsupported by the French. They just were

514
00:31:26,760 --> 00:31:33,520
Speaker 1: so so infrequently visiting that we just went our own way.

515
00:31:34,240 --> 00:31:38,240
Speaker 1: And um, since most of the people who were who

516
00:31:38,320 --> 00:31:42,160
Speaker 1: were colonizing, if you want to call it that, were

517
00:31:42,720 --> 00:31:46,160
Speaker 1: from Debtor's prison. They were pickpockets, they were people who

518
00:31:46,240 --> 00:31:50,160
Speaker 1: were just you know, petty criminals. There was not a

519
00:31:50,240 --> 00:31:54,600
Speaker 1: lot of respect for the ways, you know, and I'm

520
00:31:54,600 --> 00:31:57,720
Speaker 1: not just talking about law, I'm talking about even more

521
00:31:57,840 --> 00:32:01,880
Speaker 1: raise and whatever, and so we just came to tolerate everything.

522
00:32:02,640 --> 00:32:06,400
Speaker 1: There's there's less of a focus on decorum and more

523
00:32:06,640 --> 00:32:11,720
Speaker 1: of a respect for like tradition of families and like

524
00:32:11,960 --> 00:32:15,160
Speaker 1: what our parents and their parents did. And it's been

525
00:32:15,240 --> 00:32:19,160
Speaker 1: generations of people just having fun and being a little

526
00:32:19,240 --> 00:32:25,520
Speaker 1: more um social and involved and just enjoying each other's companies,

527
00:32:25,520 --> 00:32:28,840
Speaker 1: each other's cultures. Um. So, like you said, we didn't

528
00:32:28,840 --> 00:32:31,600
Speaker 1: get as homogenized as the rest of the rest of America.

529
00:32:32,240 --> 00:32:34,240
Speaker 1: And the words we can dried in the streets is

530
00:32:34,320 --> 00:32:36,760
Speaker 1: because we didn't that you could do that anywhere in

531
00:32:36,800 --> 00:32:40,760
Speaker 1: America in the early early nineteenth century, and then they

532
00:32:40,920 --> 00:32:44,040
Speaker 1: started passing laws to make it illegal, and we never

533
00:32:44,120 --> 00:32:48,720
Speaker 1: did that. We were never were never that puritanical. I

534
00:32:48,880 --> 00:32:52,200
Speaker 1: really think the Catholic background really made a big difference

535
00:32:52,400 --> 00:32:56,240
Speaker 1: because we weren't puritanical, and of course the Catholics could

536
00:32:56,240 --> 00:32:59,680
Speaker 1: do almost anything and then go to confession. Then here

537
00:32:59,760 --> 00:33:03,200
Speaker 1: again at you can fly your freak flag in New

538
00:33:03,320 --> 00:33:05,800
Speaker 1: Orleans and that's completely okay as long as you get

539
00:33:05,840 --> 00:33:08,200
Speaker 1: along with everybody else. You can be as freaky as

540
00:33:08,280 --> 00:33:13,440
Speaker 1: you want. Like we celebrated the Duck Lady and things

541
00:33:13,520 --> 00:33:16,040
Speaker 1: like that and everyone, and there was a big article

542
00:33:16,080 --> 00:33:19,440
Speaker 1: in the paper when she died because people were upset

543
00:33:19,520 --> 00:33:22,880
Speaker 1: that the Duck Lady was gone. And it's just, you know,

544
00:33:23,960 --> 00:33:26,680
Speaker 1: everyone in New Orleans, I think is a socialite that

545
00:33:26,880 --> 00:33:30,040
Speaker 1: we all care about each other and care about the community.

546
00:33:30,800 --> 00:33:35,080
Speaker 1: And you know it's we're not so insular as like

547
00:33:35,200 --> 00:33:40,600
Speaker 1: familiar familial groups. Um, Like whole blocks will get together

548
00:33:40,720 --> 00:33:44,960
Speaker 1: and support each other as families and friends. And I

549
00:33:45,080 --> 00:33:47,719
Speaker 1: just haven't seen that really in many of the other

550
00:33:47,760 --> 00:33:52,160
Speaker 1: places that I've lived. You know, people neighborhoods means something here,

551
00:33:53,040 --> 00:33:56,440
Speaker 1: they really do. And that's the pill plays a big role.

552
00:33:58,600 --> 00:34:01,000
Speaker 1: Speaking of imoginization, a lot of the rest of the

553
00:34:01,040 --> 00:34:04,280
Speaker 1: country went through like the dark days of thees and

554
00:34:04,400 --> 00:34:07,920
Speaker 1: nineties in terms of cocktail culture. Um did that not

555
00:34:08,160 --> 00:34:12,600
Speaker 1: happen here? Or of course in a way yes, But

556
00:34:13,080 --> 00:34:17,400
Speaker 1: because we we did have that adherence to like our traditions,

557
00:34:17,480 --> 00:34:20,359
Speaker 1: like you know, drinks like the sazerac and the few

558
00:34:20,440 --> 00:34:24,759
Speaker 1: kray and the chim fizz uh burn build punched. These

559
00:34:24,800 --> 00:34:30,800
Speaker 1: things stayed strong because you know, every every Christmas, my

560
00:34:30,920 --> 00:34:34,879
Speaker 1: grandparents would take we my parents to the Sazerack bar

561
00:34:35,000 --> 00:34:37,239
Speaker 1: and we did get gin phizzicis and we look at

562
00:34:37,239 --> 00:34:39,080
Speaker 1: the lights in the lobby and I want to do

563
00:34:39,239 --> 00:34:42,600
Speaker 1: that like they did. You know, we go to brunch

564
00:34:42,640 --> 00:34:46,200
Speaker 1: of Commanders or Brandans whenever we could get French seve

565
00:34:46,360 --> 00:34:50,000
Speaker 1: and build punches, and it's just it's less of a

566
00:34:50,080 --> 00:34:53,239
Speaker 1: rejection of what came before. And I think, uh, you know,

567
00:34:53,360 --> 00:34:56,160
Speaker 1: I hear a lot about that, like the next generation

568
00:34:56,760 --> 00:35:00,719
Speaker 1: rejecting what their parents drank because it's that's like old

569
00:35:00,760 --> 00:35:04,880
Speaker 1: stagy stuff and we just didn't really ever do that.

570
00:35:05,400 --> 00:35:09,920
Speaker 1: You know. Sure, there are lots of Pat O'Brien's, for

571
00:35:10,040 --> 00:35:14,439
Speaker 1: one example, did dive into that, um that like kind

572
00:35:14,480 --> 00:35:18,680
Speaker 1: of difficult overly sweet cocktail thing, and that you can

573
00:35:18,719 --> 00:35:22,080
Speaker 1: still go get one. They're sure. Lots of hurricanes, by

574
00:35:22,160 --> 00:35:25,080
Speaker 1: the lot of frozen machines. Oh no, it's better than that.

575
00:35:25,160 --> 00:35:27,880
Speaker 1: Day have like a soda gun with a rakehead essentially,

576
00:35:28,040 --> 00:35:30,359
Speaker 1: and it's got like eight spouts on it, so he'll

577
00:35:30,440 --> 00:35:34,000
Speaker 1: just and the buttons are one, two, three, four, so powerful,

578
00:35:36,120 --> 00:35:41,160
Speaker 1: And that's cool. It's interesting. I appreciate the you know,

579
00:35:42,120 --> 00:35:45,359
Speaker 1: the creativeness there, and also the entrepreneurial latitude like they're

580
00:35:45,480 --> 00:35:48,200
Speaker 1: they're doing it. You can still get a great hurricane,

581
00:35:49,080 --> 00:35:52,560
Speaker 1: a real great hurricane, at plenty of bars and restaurants. Um.

582
00:35:53,000 --> 00:35:55,680
Speaker 1: But yeah, of course the whole country wanted to drink

583
00:35:56,040 --> 00:35:59,839
Speaker 1: overly sweet sugary drinks. And so yeah, sure we did,

584
00:36:00,239 --> 00:36:03,719
Speaker 1: but you can also get but really wonderful classes. I

585
00:36:03,800 --> 00:36:09,080
Speaker 1: also think that we still tend to be multi generational

586
00:36:09,360 --> 00:36:12,920
Speaker 1: and the way we do things. You take children, little

587
00:36:13,040 --> 00:36:16,560
Speaker 1: children to restaurants and they learned to do celebrations and

588
00:36:16,680 --> 00:36:21,680
Speaker 1: how to be in a restaurant and weddings or multigenerational,

589
00:36:21,840 --> 00:36:24,360
Speaker 1: just like you're talking about the crawfish boil and everything.

590
00:36:25,000 --> 00:36:29,759
Speaker 1: And I think that that helps a lot. And I

591
00:36:29,880 --> 00:36:34,480
Speaker 1: think that in preserving culture because people see it at

592
00:36:34,840 --> 00:36:38,360
Speaker 1: different levels, and they see it as its celebrated and changes.

593
00:36:39,160 --> 00:36:42,839
Speaker 1: And I think the tendency to have things that are

594
00:36:42,920 --> 00:36:45,800
Speaker 1: like adults only this and adult only that, where you

595
00:36:45,960 --> 00:36:50,960
Speaker 1: separate the children from the adults, then I don't think

596
00:36:51,040 --> 00:36:54,840
Speaker 1: you have quite as much integration of the children into

597
00:36:55,120 --> 00:36:59,520
Speaker 1: the culture. And we seem to have been able to

598
00:37:00,360 --> 00:37:04,920
Speaker 1: let children be part of things always. And if you

599
00:37:05,200 --> 00:37:08,000
Speaker 1: your family is here, you don't just go visit your

600
00:37:08,080 --> 00:37:11,360
Speaker 1: great aunt on Easter. You know you're going to go

601
00:37:11,440 --> 00:37:14,400
Speaker 1: out to launch with her. You're gonna go see your grandparents.

602
00:37:14,440 --> 00:37:16,880
Speaker 1: You're gonna go like visit with your cousins and your

603
00:37:16,960 --> 00:37:19,320
Speaker 1: mom and your dad on a much more regular basis

604
00:37:19,360 --> 00:37:21,480
Speaker 1: than I think most people think like, oh, well, I've

605
00:37:21,520 --> 00:37:26,400
Speaker 1: got to go, you know, every six months go see grandma.

606
00:37:26,960 --> 00:37:30,480
Speaker 1: But here it's like, you know, your grandma's eating lunch

607
00:37:30,600 --> 00:37:33,279
Speaker 1: at Galatois every Friday, and she's got an open seat

608
00:37:33,360 --> 00:37:38,239
Speaker 1: this week. So you know, we we're very multigenerational and

609
00:37:38,440 --> 00:37:42,000
Speaker 1: we don't have range. We make reservations. That's right, m M,

610
00:37:43,400 --> 00:37:47,360
Speaker 1: it's beautiful. Um. We were as as we were lifting

611
00:37:47,400 --> 00:37:50,920
Speaker 1: over here. Um. Our lift driver was a cook, um

612
00:37:51,280 --> 00:37:53,920
Speaker 1: and was a explaining that that most people in town

613
00:37:53,960 --> 00:37:56,360
Speaker 1: do cook and are terrific at cooking, but he doesn't

614
00:37:56,360 --> 00:37:58,800
Speaker 1: professionally sometimes. But he was also saying that it's a

615
00:37:58,880 --> 00:38:01,480
Speaker 1: relatively small city, like maybe about half a million or

616
00:38:01,560 --> 00:38:03,879
Speaker 1: something like that, but with a with such a huge

617
00:38:04,200 --> 00:38:06,880
Speaker 1: tourism thing. How I mean, I don't know it is.

618
00:38:07,960 --> 00:38:12,920
Speaker 1: Is tourism positive force to deal enjoy sharing that kind

619
00:38:12,960 --> 00:38:15,120
Speaker 1: of thing, that all of this with people, or are

620
00:38:15,200 --> 00:38:18,200
Speaker 1: there days where you're just like, oh, go home. It's

621
00:38:18,239 --> 00:38:21,480
Speaker 1: preferred to share. We want you to come over, we

622
00:38:21,560 --> 00:38:23,480
Speaker 1: want you to experience, we want you to tell stories

623
00:38:23,520 --> 00:38:25,880
Speaker 1: and have more people come over. That's where you know,

624
00:38:26,480 --> 00:38:28,080
Speaker 1: come on down. If you like what you see, you

625
00:38:28,200 --> 00:38:30,560
Speaker 1: like to do stay. It's a wonderfu places to live.

626
00:38:30,600 --> 00:38:32,239
Speaker 1: I'm never leaving. I'm not from the world's and from

627
00:38:32,239 --> 00:38:34,640
Speaker 1: the little town called Raine, Louisiana. I'm never going back.

628
00:38:34,960 --> 00:38:37,000
Speaker 1: I've been on not all over the world, but over

629
00:38:37,080 --> 00:38:39,440
Speaker 1: half the world. I'm never going anywhere else. You might

630
00:38:39,480 --> 00:38:41,239
Speaker 1: be able to tip me like one other city, maybe

631
00:38:41,320 --> 00:38:44,759
Speaker 1: like lyon France, but that might be about it. Um,

632
00:38:45,080 --> 00:38:47,759
Speaker 1: we just do so well down here that it's it's

633
00:38:48,120 --> 00:38:51,520
Speaker 1: really a truly unique place. And I say that knowing

634
00:38:52,000 --> 00:38:55,319
Speaker 1: have been the other big cities. It's it's that it's

635
00:38:55,400 --> 00:38:58,680
Speaker 1: that familial like host culture. And just because you're not

636
00:38:58,800 --> 00:39:02,279
Speaker 1: from here doesn't mean we can't be a guest that

637
00:39:02,520 --> 00:39:04,200
Speaker 1: if you're not from here, that means you have more

638
00:39:04,320 --> 00:39:08,239
Speaker 1: fun experiences to share with us and influence. It's so yeah,

639
00:39:08,760 --> 00:39:12,800
Speaker 1: tourism is great. And every time a new group of

640
00:39:12,880 --> 00:39:16,279
Speaker 1: people moves in, like there's an immigrant movement of one

641
00:39:16,480 --> 00:39:21,879
Speaker 1: kind or another. Um, we are so happy to bring

642
00:39:21,960 --> 00:39:27,200
Speaker 1: in that food and their ways and whatever, because that's

643
00:39:27,320 --> 00:39:30,320
Speaker 1: a way to get to know people is through their food.

644
00:39:30,680 --> 00:39:34,360
Speaker 1: And then if they do something you like, well it's like, okay,

645
00:39:34,480 --> 00:39:41,560
Speaker 1: that's what We'll totally take your technology here. Your ingredients.

646
00:39:41,719 --> 00:39:44,760
Speaker 1: We love doing that. That's what all of the cuisines

647
00:39:44,800 --> 00:39:46,400
Speaker 1: here have done, right. I mean, like like you were

648
00:39:46,440 --> 00:39:50,400
Speaker 1: saying earlier, it's it's African and European and French and

649
00:39:50,440 --> 00:39:53,320
Speaker 1: American all the same time, French as part of Europe.

650
00:39:53,360 --> 00:39:55,920
Speaker 1: I remember that, Yes, you got it, it's ours. Now.

651
00:39:57,480 --> 00:40:00,200
Speaker 1: Are there any creole auditions that you had growing up that, uh,

652
00:40:00,760 --> 00:40:04,080
Speaker 1: God have really stuck with him. So one of the

653
00:40:04,160 --> 00:40:06,800
Speaker 1: things this is not really a dish, but it's something

654
00:40:06,920 --> 00:40:10,640
Speaker 1: that my father did, and all through the time that

655
00:40:10,719 --> 00:40:13,840
Speaker 1: everybody said you couldn't meet fat. You know, it's like

656
00:40:14,280 --> 00:40:16,120
Speaker 1: my mother would say, you're not supposed to do that

657
00:40:16,200 --> 00:40:19,720
Speaker 1: at my father just didn't care. But he would whatever

658
00:40:19,840 --> 00:40:21,840
Speaker 1: he had, like if it was a pork chop or

659
00:40:21,920 --> 00:40:24,360
Speaker 1: if it was a piece of steak or whatever. He

660
00:40:24,440 --> 00:40:26,799
Speaker 1: always made sure that the piece that he bought at

661
00:40:26,800 --> 00:40:29,120
Speaker 1: the grisser turn the biggest piece of fat on it

662
00:40:29,280 --> 00:40:31,600
Speaker 1: that it would have, and then he would cook it

663
00:40:31,840 --> 00:40:34,400
Speaker 1: and so that the fat would be all rendered and

664
00:40:34,520 --> 00:40:37,520
Speaker 1: all that sort of thing. And that was of course

665
00:40:37,680 --> 00:40:39,800
Speaker 1: a really good part of it. And I can remember

666
00:40:40,400 --> 00:40:42,960
Speaker 1: he would take a steak or whatever it was, and

667
00:40:43,080 --> 00:40:45,440
Speaker 1: even if he had his piece. He would cut the

668
00:40:45,480 --> 00:40:48,279
Speaker 1: fat off and cut that fat in half and give

669
00:40:48,360 --> 00:40:53,920
Speaker 1: it to me. And that was just you know, I

670
00:40:54,040 --> 00:41:03,520
Speaker 1: just I don't love fat. Uh. Speaking back to the

671
00:41:03,680 --> 00:41:08,279
Speaker 1: to the culture of community and of celebration. Um, you

672
00:41:08,360 --> 00:41:10,960
Speaker 1: drive around the city, and I mean you'll have have

673
00:41:11,719 --> 00:41:13,959
Speaker 1: all of these old above ground cemeteries, I mean mostly

674
00:41:14,000 --> 00:41:16,440
Speaker 1: from the water table. But butch and um and second

675
00:41:16,480 --> 00:41:21,040
Speaker 1: lines and celebrations y'all, y'all make death a celebratory event

676
00:41:21,239 --> 00:41:24,840
Speaker 1: rather than the puritanical concept of it. Does that affect

677
00:41:25,320 --> 00:41:26,719
Speaker 1: or how does that affect the food? How does that

678
00:41:26,840 --> 00:41:30,960
Speaker 1: tie into the kind of food and drink? We tend

679
00:41:31,000 --> 00:41:33,560
Speaker 1: to celebrate life and not death. You know, let's let's

680
00:41:33,560 --> 00:41:36,839
Speaker 1: remember what you were, not not what you're becoming. Warm food.

681
00:41:37,719 --> 00:41:40,440
Speaker 1: But no, you know, between the second lines and the

682
00:41:40,520 --> 00:41:44,600
Speaker 1: big celebrations we have, we tend to let's let's look

683
00:41:44,600 --> 00:41:46,919
Speaker 1: on the brighter side of things. The glass is half full,

684
00:41:47,120 --> 00:41:52,359
Speaker 1: not half empty, and it's half full of whiskey. Heck yeah,

685
00:41:53,680 --> 00:41:55,960
Speaker 1: do you guys, do you have anything on the hoizon

686
00:41:56,040 --> 00:41:58,440
Speaker 1: that you're excited about you think in the future that

687
00:41:58,560 --> 00:42:02,040
Speaker 1: you'd like to see yours if you wor Um, what

688
00:42:02,160 --> 00:42:04,840
Speaker 1: I really like going on right now is the we

689
00:42:05,280 --> 00:42:09,000
Speaker 1: keep expanding on the cuisines. Right now we have friends

690
00:42:09,080 --> 00:42:12,320
Speaker 1: doing um gourmet Stoner food over Turkey and the Wolf,

691
00:42:12,400 --> 00:42:15,279
Speaker 1: and we have a South Asian food in Margie's Grill.

692
00:42:15,360 --> 00:42:17,799
Speaker 1: I'm not just plugging my friends restaurants. Actually go there

693
00:42:17,800 --> 00:42:21,320
Speaker 1: and enjoy myself. But we keep we keep pushing the borders,

694
00:42:21,440 --> 00:42:24,040
Speaker 1: and we keep getting different ingredients and different techniques and

695
00:42:24,200 --> 00:42:28,120
Speaker 1: expounding upon them, and I think that's just fantastic. We

696
00:42:28,239 --> 00:42:30,799
Speaker 1: keep taking the influences in and keep putting them out

697
00:42:30,840 --> 00:42:32,880
Speaker 1: our way, and I think that's what the future the

698
00:42:32,880 --> 00:42:35,439
Speaker 1: cuisine will be and will always will be, and we're

699
00:42:35,480 --> 00:42:39,880
Speaker 1: just we're to the forefront of that. I absolutely underscore

700
00:42:39,960 --> 00:42:44,920
Speaker 1: what he's saying that not only with music, which is

701
00:42:45,040 --> 00:42:48,000
Speaker 1: not you know, we didn't draw a line and say okay,

702
00:42:48,400 --> 00:42:52,640
Speaker 1: up to here is historic jazz, and so everything has

703
00:42:52,719 --> 00:42:56,160
Speaker 1: to stop now. Um, we just have all of this

704
00:42:56,360 --> 00:42:59,720
Speaker 1: music changing, changing changing. The same thing is true about food,

705
00:43:00,080 --> 00:43:02,359
Speaker 1: and I think that's actually what keeps it a lot.

706
00:43:02,920 --> 00:43:05,880
Speaker 1: It's not this dish or this dish or this dish.

707
00:43:06,360 --> 00:43:10,600
Speaker 1: It's attitudes towards food and the enjoyment of it and

708
00:43:10,760 --> 00:43:12,920
Speaker 1: all of that you might have a particular thing in

709
00:43:13,040 --> 00:43:15,560
Speaker 1: your family or whatever that you're doing. But even Isaac

710
00:43:15,719 --> 00:43:18,960
Speaker 1: is talking about improving and changing and whatever as as

711
00:43:19,000 --> 00:43:22,440
Speaker 1: time goes by, and I think that that's what keeps

712
00:43:22,480 --> 00:43:26,680
Speaker 1: it alive. It doesn't ossify as something that can't change,

713
00:43:27,360 --> 00:43:32,000
Speaker 1: and that as long as we can keep those attitudes,

714
00:43:32,280 --> 00:43:35,440
Speaker 1: and it's the attitude as opposed to the specific dish

715
00:43:35,600 --> 00:43:39,400
Speaker 1: that's important, then we will continue to have this culture.

716
00:43:41,160 --> 00:43:45,600
Speaker 1: Yea three er straw will probably make it. I'd say

717
00:43:45,760 --> 00:43:48,280
Speaker 1: the thing that's most exciting coming up in the future

718
00:43:48,600 --> 00:43:51,080
Speaker 1: as far as drinks um is and it's been going

719
00:43:51,160 --> 00:43:52,840
Speaker 1: on for a little bit a couple of years, this

720
00:43:53,000 --> 00:43:58,279
Speaker 1: changing attitude towards cocktails and drinking culture as we had

721
00:43:58,320 --> 00:44:02,839
Speaker 1: it here before. It's fun. Drinks are fun like. It's

722
00:44:02,880 --> 00:44:06,839
Speaker 1: not really serious business. Um. It's you're there, you're having

723
00:44:06,880 --> 00:44:11,200
Speaker 1: a good time, you're socializing, you're losing some inhibitions and

724
00:44:12,000 --> 00:44:14,560
Speaker 1: you know, there's a lot of stachy like, especially in

725
00:44:14,560 --> 00:44:16,640
Speaker 1: the beginning of this cocktail revolution that we've been having,

726
00:44:16,719 --> 00:44:18,640
Speaker 1: there's a lot of like this is very serious. You

727
00:44:18,800 --> 00:44:24,000
Speaker 1: don't no laughing, no joking. Put down that cosmo. But

728
00:44:24,719 --> 00:44:27,680
Speaker 1: it's if it's good, then make it good and have

729
00:44:27,800 --> 00:44:30,040
Speaker 1: fun with it. And you see a lot more bars

730
00:44:30,320 --> 00:44:34,960
Speaker 1: and restaurants embracing that, like the the the enjoyment and

731
00:44:35,000 --> 00:44:38,840
Speaker 1: the joy of it. Um more joy less fuss I

732
00:44:38,880 --> 00:44:40,680
Speaker 1: find in New Orleans, and you said of other places

733
00:44:40,680 --> 00:44:45,879
Speaker 1: that I won't name. Yeah, and also the the incorporation

734
00:44:45,960 --> 00:44:50,000
Speaker 1: of of different different ingredients that aren't having traditionally been

735
00:44:50,040 --> 00:44:54,400
Speaker 1: thought of as drink ingredients, like more like savory things,

736
00:44:54,719 --> 00:44:58,600
Speaker 1: and like thinking about it more as as a dish,

737
00:44:59,040 --> 00:45:03,279
Speaker 1: like a composed dish than just a one note or

738
00:45:03,400 --> 00:45:06,400
Speaker 1: even a nuance cocktail that you you only utilize as

739
00:45:06,480 --> 00:45:10,520
Speaker 1: traditional things, like we use a lot of salt and

740
00:45:10,640 --> 00:45:15,879
Speaker 1: black pepper and other seasonings human and whatnot in cocktails here.

741
00:45:16,080 --> 00:45:19,520
Speaker 1: And that's it's a lot of fun. It makes for

742
00:45:19,880 --> 00:45:24,399
Speaker 1: a more unique experience with your drink. And that's that's

743
00:45:24,440 --> 00:45:27,359
Speaker 1: definitely going on throughout the country. And can you see

744
00:45:27,400 --> 00:45:30,279
Speaker 1: more and more like vegetable bases and things like that

745
00:45:30,560 --> 00:45:33,640
Speaker 1: in your drinks not I'm interested to see how far

746
00:45:33,719 --> 00:45:36,880
Speaker 1: it goes and what people come up with as they

747
00:45:37,120 --> 00:45:40,320
Speaker 1: begin to incorporate more and more non traditional ingredients in

748
00:45:40,760 --> 00:45:45,439
Speaker 1: in drinks. Do I y'all pros coordinate your your menu,

749
00:45:45,560 --> 00:45:48,360
Speaker 1: your cocktail and your food venumes. Yeah, we tried to

750
00:45:48,640 --> 00:45:51,080
Speaker 1: keep we keeping within the season, and we're always bouncing

751
00:45:51,120 --> 00:45:54,040
Speaker 1: ideas of Bryce is wonderful about the accepting that I

752
00:45:54,120 --> 00:45:56,080
Speaker 1: might tweak one of his cocktails at any point in time,

753
00:45:56,239 --> 00:45:58,920
Speaker 1: but I do it with respect for his work. And

754
00:45:59,040 --> 00:46:01,720
Speaker 1: it's more like it's more of getting together and bouncing ideas.

755
00:46:01,760 --> 00:46:03,600
Speaker 1: If they had been me telling him no, I don't

756
00:46:03,640 --> 00:46:06,759
Speaker 1: like this, do something else, it's more like, hey, what

757
00:46:06,840 --> 00:46:08,080
Speaker 1: are we trying to add a pinch salt to that?

758
00:46:08,320 --> 00:46:10,319
Speaker 1: Or trust reason lumin in that. And it's that more

759
00:46:10,400 --> 00:46:13,239
Speaker 1: that curiosity thing that gets bounced back and forth and

760
00:46:13,239 --> 00:46:16,400
Speaker 1: I think makes our cocktailing in our food game stronger.

761
00:46:17,680 --> 00:46:20,320
Speaker 1: It's He's right. It is really good that we have

762
00:46:20,440 --> 00:46:23,200
Speaker 1: more of that dynamic because as I as I like

763
00:46:23,320 --> 00:46:27,239
Speaker 1: to tell my bartenders whatever we're talking about cocktails, UM,

764
00:46:27,360 --> 00:46:29,600
Speaker 1: I don't like to be told no when it comes

765
00:46:29,600 --> 00:46:33,640
Speaker 1: to an idea, UM, just a flat nose bad. You know,

766
00:46:33,719 --> 00:46:37,440
Speaker 1: there's always merit in any idea. There could be something somewhere.

767
00:46:37,600 --> 00:46:41,320
Speaker 1: So when I go to go to my bartenders or

768
00:46:41,320 --> 00:46:43,720
Speaker 1: a chef and say, hey, I want to put kremed

769
00:46:43,800 --> 00:46:48,280
Speaker 1: meth and pineapple juice together with some rom and thunderbird.

770
00:46:48,840 --> 00:46:51,239
Speaker 1: The first some people's first instincts was to say, what

771
00:46:51,400 --> 00:46:55,240
Speaker 1: are you doing? But chef and uh and my staff

772
00:46:55,600 --> 00:46:59,359
Speaker 1: or are very good about being like said, Okay, yeah,

773
00:47:00,040 --> 00:47:02,759
Speaker 1: that's that's my big making one. Let me let me try. Yeah,

774
00:47:02,920 --> 00:47:07,560
Speaker 1: I'll try drinking that. Yeah, it's delicious, it is so

775
00:47:08,000 --> 00:47:10,279
Speaker 1: But that's that. That's a lot of fun. I'm looking

776
00:47:10,280 --> 00:47:12,319
Speaker 1: forward to seeing as more and more people and more

777
00:47:12,360 --> 00:47:16,640
Speaker 1: and more bartenders and the chafts get involved in making drinks.

778
00:47:17,360 --> 00:47:20,920
Speaker 1: What what they're gonna come up with? Can I ask

779
00:47:20,960 --> 00:47:23,319
Speaker 1: how you came to New Orleans and why you stayed here?

780
00:47:23,400 --> 00:47:25,319
Speaker 1: And I guess you sort of said it's the first

781
00:47:25,320 --> 00:47:28,680
Speaker 1: place I not like home. But uh and how how

782
00:47:28,880 --> 00:47:31,960
Speaker 1: how y'all how y'all that up? Um? I moved here

783
00:47:32,480 --> 00:47:36,000
Speaker 1: when I was eighteen to attend to Lane. Um I

784
00:47:36,120 --> 00:47:43,239
Speaker 1: did graduate twice. That's usually people's first question. Uh that

785
00:47:43,640 --> 00:47:47,000
Speaker 1: I got involved in the restaurant industry at Commander Stallace

786
00:47:47,239 --> 00:47:50,120
Speaker 1: in order to pay for uh living my last two

787
00:47:50,200 --> 00:47:53,880
Speaker 1: years in school. And I was just so fascinating me um,

788
00:47:54,080 --> 00:47:57,920
Speaker 1: the way the way the drinking culture existed and dining

789
00:47:57,960 --> 00:47:59,759
Speaker 1: culture because it was all that was all brand new

790
00:47:59,800 --> 00:48:04,359
Speaker 1: to me. Um and I got really really fascinated by

791
00:48:04,600 --> 00:48:07,600
Speaker 1: making drinks because at the time I didn't really like

792
00:48:08,440 --> 00:48:11,680
Speaker 1: the taste of alcohol, and but I would have it

793
00:48:11,760 --> 00:48:13,839
Speaker 1: tried cocktail and be impressed. I think it was good.

794
00:48:13,880 --> 00:48:16,000
Speaker 1: So I wanted to do this thing where I would

795
00:48:16,360 --> 00:48:21,200
Speaker 1: take something that is literally poison uh and like and

796
00:48:21,600 --> 00:48:24,200
Speaker 1: almost repulsive to the palate and crafted with my own

797
00:48:24,239 --> 00:48:27,600
Speaker 1: hands into something that is beautiful and tasty. My degrees

798
00:48:27,640 --> 00:48:32,359
Speaker 1: are in neuroscience, so at the social aspect was also

799
00:48:32,400 --> 00:48:34,360
Speaker 1: important because I didn't want to be locked away in

800
00:48:34,440 --> 00:48:38,360
Speaker 1: a lab with with a bunch of very quiet people

801
00:48:38,520 --> 00:48:40,680
Speaker 1: all day and being at the bar and being in

802
00:48:40,719 --> 00:48:46,480
Speaker 1: the restaurant. She tried to Yeah, but now I get

803
00:48:46,520 --> 00:48:49,359
Speaker 1: to manipulate people's brain chemistry and a much more hands

804
00:48:49,400 --> 00:48:52,160
Speaker 1: on fashion. So I still think that I am working

805
00:48:52,239 --> 00:48:58,680
Speaker 1: within my fields. From Isaac, when did you decide that

806
00:48:58,719 --> 00:49:01,399
Speaker 1: you wanted cooking to be a career? Like? When when

807
00:49:01,480 --> 00:49:03,839
Speaker 1: were you like? This is my life? I got into cooking. Well,

808
00:49:04,040 --> 00:49:06,719
Speaker 1: I've been cooking my entire life. My mother and father,

809
00:49:06,880 --> 00:49:09,440
Speaker 1: all my grandparents that everyone cooked, and that was a

810
00:49:09,480 --> 00:49:11,919
Speaker 1: big infant poture and how I was raised. I grew

811
00:49:12,120 --> 00:49:14,759
Speaker 1: up cooking, but taking professionally. No one in my family

812
00:49:14,800 --> 00:49:16,839
Speaker 1: had ever done that. And I kind of fell into

813
00:49:16,880 --> 00:49:19,880
Speaker 1: a job hopping after my brief stint a college. I

814
00:49:19,960 --> 00:49:23,759
Speaker 1: did not graduate, Um, but I was job hopping and

815
00:49:23,840 --> 00:49:26,120
Speaker 1: just kind of started cooking when Dan fell immediately in

816
00:49:26,160 --> 00:49:27,719
Speaker 1: love with it. And this was I was twenty one,

817
00:49:27,840 --> 00:49:30,359
Speaker 1: so it's kind of late and and the cooking game

818
00:49:30,440 --> 00:49:33,320
Speaker 1: as far as a lot of my contemporaries go. But

819
00:49:33,760 --> 00:49:35,560
Speaker 1: I fell in love with it, and my wife wanted

820
00:49:35,560 --> 00:49:38,520
Speaker 1: to move back to New Orleans, so um, we moved

821
00:49:38,520 --> 00:49:41,600
Speaker 1: back to New Orleans, and I just walked into Emeralds

822
00:49:41,600 --> 00:49:45,680
Speaker 1: Delmonico eighteen years ago and was the fry cook and

823
00:49:45,760 --> 00:49:47,320
Speaker 1: just kind of went my way up from there. So

824
00:49:47,400 --> 00:49:49,759
Speaker 1: it's kind of been a whirlwin adventure from working for

825
00:49:49,840 --> 00:49:53,080
Speaker 1: shoppermal ten years to opening up my own restaurants to

826
00:49:53,280 --> 00:49:56,920
Speaker 1: the second restaurant, to being here, to writing cookbooks and

827
00:49:57,200 --> 00:49:59,879
Speaker 1: television and all this wacky crazy stuff that it's modern

828
00:50:00,000 --> 00:50:08,759
Speaker 1: America chef and why white food, White food firm. So

829
00:50:09,800 --> 00:50:13,520
Speaker 1: when I was in college, I was really interested in

830
00:50:13,880 --> 00:50:17,840
Speaker 1: the intersection of food and culture. I never wanted to

831
00:50:17,920 --> 00:50:19,960
Speaker 1: be a chef. I never went to own a restaurant,

832
00:50:20,040 --> 00:50:23,360
Speaker 1: but I was just so interested in how things like

833
00:50:23,840 --> 00:50:28,680
Speaker 1: the introduction of coffee into Europe changed European culture of

834
00:50:29,160 --> 00:50:33,200
Speaker 1: chocolate doing the same sort of thing, and how food

835
00:50:33,360 --> 00:50:37,320
Speaker 1: and culture were so connected. But you couldn't study that

836
00:50:37,640 --> 00:50:41,360
Speaker 1: when I was in school and everyone kept trying to

837
00:50:41,440 --> 00:50:44,279
Speaker 1: push me into home neck and I could just you know,

838
00:50:44,520 --> 00:50:48,560
Speaker 1: see myself embroidering my wife through college and so um,

839
00:50:49,080 --> 00:50:51,640
Speaker 1: I got a law degree because that's what you do

840
00:50:51,800 --> 00:50:53,719
Speaker 1: when you don't know what you want to do, you know.

841
00:50:54,360 --> 00:50:58,040
Speaker 1: And uh so I was always interested in it, and

842
00:50:58,160 --> 00:51:00,640
Speaker 1: I just did all these other things, and I got

843
00:51:00,800 --> 00:51:04,799
Speaker 1: very involved in museums and putting museums together and said,

844
00:51:05,160 --> 00:51:07,560
Speaker 1: all right, yeah, that's the time I'm gonna start a

845
00:51:07,600 --> 00:51:13,120
Speaker 1: food museum. Yeah, there's not a linear way to describe

846
00:51:13,200 --> 00:51:17,719
Speaker 1: that that journey. Does any museum have a linear like

847
00:51:17,880 --> 00:51:23,840
Speaker 1: path to founding? Um? Can I can I ask you

848
00:51:23,960 --> 00:51:28,799
Speaker 1: my nerd question about because you'll you'll do um the charcuterie,

849
00:51:29,560 --> 00:51:31,520
Speaker 1: you know stuff. Could you talk to me about your

850
00:51:31,520 --> 00:51:36,040
Speaker 1: fermentation programs? M our fermentation program just started actually, uh

851
00:51:36,680 --> 00:51:39,279
Speaker 1: even though the meter it has been opened seven years Um,

852
00:51:39,560 --> 00:51:41,960
Speaker 1: I chose to take a traditional route, of the traditional

853
00:51:42,040 --> 00:51:45,839
Speaker 1: Cajun route on the charcuterie, which is all freshly made

854
00:51:46,040 --> 00:51:48,200
Speaker 1: and freshly prepared, because if you hang a sausage out

855
00:51:48,200 --> 00:51:50,120
Speaker 1: in cage custer, you're gonna get a rotten sausage because

856
00:51:50,120 --> 00:51:52,200
Speaker 1: we don't have the climb for it. We're way too human.

857
00:51:52,840 --> 00:51:55,200
Speaker 1: So um we started the meter and said we we

858
00:51:55,480 --> 00:51:57,320
Speaker 1: do all the other things we actually do, which is

859
00:51:57,480 --> 00:52:02,400
Speaker 1: rattens or Cracklin's candy or Portfelio, real smoking, curing, confine

860
00:52:02,480 --> 00:52:07,200
Speaker 1: fresh sausages, tureens, pattes of that nature. So even though

861
00:52:07,280 --> 00:52:09,160
Speaker 1: I have a lot of charcuterie, very little of it

862
00:52:09,280 --> 00:52:12,560
Speaker 1: is actually permitted. And now that we're doing it our

863
00:52:12,920 --> 00:52:16,120
Speaker 1: fermnants we uh Jason Lambert, my chef's cuisine in there.

864
00:52:17,040 --> 00:52:21,120
Speaker 1: It has a very regimented program of weighing, calculating, and

865
00:52:21,239 --> 00:52:24,440
Speaker 1: each individual piece of sharkuri is weighed tag and has

866
00:52:24,480 --> 00:52:28,320
Speaker 1: its own individual name. We have Sparky in there. Sparky

867
00:52:28,400 --> 00:52:33,960
Speaker 1: is a duck breast. Naming is probably the most of

868
00:52:34,880 --> 00:52:41,600
Speaker 1: and yeah, yeah, I've never I've never been so interested

869
00:52:41,680 --> 00:52:43,800
Speaker 1: in both being introduced to and eating something at the

870
00:52:43,840 --> 00:52:47,840
Speaker 1: same time. The interview isn't over quite yet. We've got

871
00:52:47,880 --> 00:52:49,239
Speaker 1: a little bit more for you, but first we've got

872
00:52:49,280 --> 00:52:50,920
Speaker 1: one more quick break for a word from our sponsor,

873
00:53:00,040 --> 00:53:02,680
Speaker 1: and we're back. Thank you sponsor, and back to the interview.

874
00:53:03,440 --> 00:53:06,160
Speaker 1: And you're kind of speaking to your the interfective cultures

875
00:53:06,320 --> 00:53:09,560
Speaker 1: here that I would say one of the things, apart

876
00:53:09,640 --> 00:53:11,600
Speaker 1: from food and drink, that people think of when they

877
00:53:11,680 --> 00:53:14,479
Speaker 1: think of New Orleans is jazz, music or other types

878
00:53:14,520 --> 00:53:19,880
Speaker 1: of art. Um do you see maybe a relation between

879
00:53:19,880 --> 00:53:23,000
Speaker 1: those things? Very kind of Is one inspire the other

880
00:53:23,760 --> 00:53:29,440
Speaker 1: from a So I think that's a complex question. I

881
00:53:29,600 --> 00:53:35,160
Speaker 1: think that musicians in this town cook and this not

882
00:53:35,400 --> 00:53:38,160
Speaker 1: this weekend, the end of the end of November, there's

883
00:53:38,200 --> 00:53:43,400
Speaker 1: actually a conference in town that's all about improvisation and

884
00:53:43,520 --> 00:53:50,120
Speaker 1: they cover music, food, um, writing, theater, all sorts of things.

885
00:53:50,640 --> 00:53:54,239
Speaker 1: And so they talked about how the city is full

886
00:53:54,320 --> 00:53:59,000
Speaker 1: of improvisation and that people seem quite willing to do that.

887
00:54:00,160 --> 00:54:03,040
Speaker 1: So to say that there's a connection between food and music,

888
00:54:03,800 --> 00:54:06,640
Speaker 1: not only that, there's a connection between all of the

889
00:54:06,880 --> 00:54:10,000
Speaker 1: arts I think um in this town and all kinds

890
00:54:10,040 --> 00:54:14,719
Speaker 1: of cultural things. But our musicians are often out there

891
00:54:15,239 --> 00:54:19,239
Speaker 1: grilling something that they're going to serve while they're playing later,

892
00:54:19,600 --> 00:54:24,880
Speaker 1: you know, and that kind of thing. Are magazines that

893
00:54:25,000 --> 00:54:29,840
Speaker 1: are about music always have recipes of some musicians in

894
00:54:30,000 --> 00:54:35,319
Speaker 1: that particular issue or whatever. So there's definitely an understanding

895
00:54:35,520 --> 00:54:38,880
Speaker 1: that these things are connected. I think that there's a

896
00:54:38,960 --> 00:54:44,000
Speaker 1: transmission of the music and of food also, which is similar,

897
00:54:44,360 --> 00:54:49,719
Speaker 1: so that as people mix to make music together, they're

898
00:54:49,760 --> 00:54:53,279
Speaker 1: also transmitting their ideas about food or not that kind

899
00:54:53,320 --> 00:54:56,040
Speaker 1: of thing in the same way. So I think all

900
00:54:56,080 --> 00:55:01,359
Speaker 1: of that is UM related. The bar. The bar food

901
00:55:01,440 --> 00:55:05,040
Speaker 1: culture is still alive. You know. There are plenty of

902
00:55:05,080 --> 00:55:08,240
Speaker 1: places you can go early evening to get a drink,

903
00:55:08,680 --> 00:55:12,120
Speaker 1: a little spread of food complimentary cooked by either the

904
00:55:12,239 --> 00:55:15,279
Speaker 1: musicians that are performing that night or the bartenders, part

905
00:55:15,280 --> 00:55:19,040
Speaker 1: owners or sometimes just regulars, and you go and you

906
00:55:19,160 --> 00:55:22,680
Speaker 1: listen to music and you eat and you come together. Um.

907
00:55:23,080 --> 00:55:28,600
Speaker 1: So the musicians definitely UM, the food and drinking music

908
00:55:28,640 --> 00:55:31,759
Speaker 1: all comes together. And part of the professional drinking is

909
00:55:31,840 --> 00:55:35,600
Speaker 1: that you'd actually have food with it, because that is

910
00:55:36,120 --> 00:55:38,799
Speaker 1: an intelligent thing to do. You don't have one without

911
00:55:38,840 --> 00:55:42,759
Speaker 1: your other. That's it's not very proper much less fun.

912
00:55:44,840 --> 00:55:47,879
Speaker 1: You know, you got a wedding without alcohol, mind going oh,

913
00:55:50,320 --> 00:55:54,399
Speaker 1: I have to like very much. I mean, I'm willing

914
00:55:54,480 --> 00:55:57,440
Speaker 1: to bring my own. I was the minister of Bryson's wedding.

915
00:55:57,800 --> 00:56:01,000
Speaker 1: He had I made him out of alcohol. I have

916
00:56:01,040 --> 00:56:03,320
Speaker 1: a great picture actually on my group has been passed

917
00:56:03,320 --> 00:56:06,040
Speaker 1: out right there on that on that look hotel. This

918
00:56:06,200 --> 00:56:15,759
Speaker 1: that one thing that's come up a lot. This conversation

919
00:56:15,920 --> 00:56:19,160
Speaker 1: is community and the community in New Orleans and around

920
00:56:19,360 --> 00:56:22,400
Speaker 1: food specifically, And like every episode we've done in New

921
00:56:22,520 --> 00:56:27,600
Speaker 1: Orleans food, there's some like asterix of people were gathering

922
00:56:27,680 --> 00:56:32,480
Speaker 1: and cooking this food, and I was wondering, if what

923
00:56:32,640 --> 00:56:35,920
Speaker 1: ways do you see the food and drink industry supporting

924
00:56:36,040 --> 00:56:38,480
Speaker 1: this community that is New Orleans in times of hardship

925
00:56:38,600 --> 00:56:43,399
Speaker 1: or uplifting or like looping the city for it. We're

926
00:56:43,440 --> 00:56:46,799
Speaker 1: definitely a big help each other out community. I mean

927
00:56:46,920 --> 00:56:51,080
Speaker 1: that was definitely Uh. I had to bring up Katrina.

928
00:56:51,160 --> 00:56:53,480
Speaker 1: It was one of those things that place shut down,

929
00:56:53,520 --> 00:56:56,000
Speaker 1: everybody started banding together. I mean, yeah, we had some

930
00:56:56,080 --> 00:56:59,239
Speaker 1: looting and some horrible things going on, but afterwards you

931
00:56:59,280 --> 00:57:02,560
Speaker 1: saw this big community embrace. Let's just help each other out.

932
00:57:02,640 --> 00:57:05,440
Speaker 1: Let's get our restaurants back open, let's let's get back something.

933
00:57:06,000 --> 00:57:08,960
Speaker 1: What we've seen before. Let's let's just pack past the bottle.

934
00:57:09,520 --> 00:57:11,279
Speaker 1: Let's let's get everything out the freeze and let's just

935
00:57:11,280 --> 00:57:13,000
Speaker 1: cook it all. Let's just give it all away. Let's

936
00:57:13,080 --> 00:57:15,239
Speaker 1: let's go help and friend put a patch up the roof.

937
00:57:15,760 --> 00:57:22,280
Speaker 1: Let's let's get it done. Let's so after a Hurricane Katrina,

938
00:57:22,880 --> 00:57:26,360
Speaker 1: we did a special exhibit for the James Beard Foundation.

939
00:57:26,880 --> 00:57:30,520
Speaker 1: The James Beard Foundation um the first time they had

940
00:57:30,600 --> 00:57:36,280
Speaker 1: awards after Hurricane Katrina was giving the Collective Chefs of

941
00:57:36,360 --> 00:57:40,840
Speaker 1: New Orleans the Humanity the Humanitarian Award of that year,

942
00:57:41,480 --> 00:57:43,560
Speaker 1: and they asked us to come up and do an

943
00:57:43,640 --> 00:57:48,360
Speaker 1: exhibit about why the food was an important aspect of

944
00:57:48,480 --> 00:57:52,000
Speaker 1: rebuilding the city. And one of the things that we

945
00:57:52,440 --> 00:57:56,480
Speaker 1: concluded as we were doing our research and everything to

946
00:57:56,640 --> 00:58:03,280
Speaker 1: do this exhibit was that number one, chefs made their

947
00:58:03,600 --> 00:58:08,360
Speaker 1: businesses open before their homes were repaired, because not so

948
00:58:08,600 --> 00:58:11,600
Speaker 1: much because they were trying to have some kind of income,

949
00:58:12,000 --> 00:58:14,920
Speaker 1: although I'm sure that there were elements of that, but

950
00:58:15,720 --> 00:58:21,000
Speaker 1: because this became a place where you could come together

951
00:58:21,240 --> 00:58:26,280
Speaker 1: with like people that shared some cultural thing, and that

952
00:58:26,560 --> 00:58:31,040
Speaker 1: was this feed. So we had a website that was

953
00:58:31,680 --> 00:58:34,760
Speaker 1: operating in the aftermath of her it came to Patrina,

954
00:58:34,920 --> 00:58:37,880
Speaker 1: and we would get emails from people who said, I

955
00:58:38,040 --> 00:58:41,680
Speaker 1: can't find phil A. I'm in Minneapolis, you know, and

956
00:58:42,080 --> 00:58:46,080
Speaker 1: I can't find coffee and tickery and I'm in Seattle

957
00:58:46,280 --> 00:58:50,160
Speaker 1: or wherever they were, and where do you think I

958
00:58:50,240 --> 00:58:53,200
Speaker 1: can get this? You know? And um, there was just

959
00:58:53,360 --> 00:58:58,440
Speaker 1: this sense of missing their food and that that they

960
00:58:58,480 --> 00:59:01,440
Speaker 1: were kind of out of lace because the food that

961
00:59:01,520 --> 00:59:05,280
Speaker 1: they were eating was entirely seasoned. It was probably boring,

962
00:59:05,520 --> 00:59:08,000
Speaker 1: and it was just not what they wanted or what

963
00:59:08,160 --> 00:59:11,400
Speaker 1: they were used to. And tried to come back and

964
00:59:11,520 --> 00:59:14,400
Speaker 1: then have your food again and be eating it with

965
00:59:14,680 --> 00:59:18,280
Speaker 1: other people who appreciated it and had missed it, and

966
00:59:18,600 --> 00:59:21,880
Speaker 1: we're happy to have it. I think it really made

967
00:59:22,160 --> 00:59:25,840
Speaker 1: the city come back and feel like it could come back,

968
00:59:26,240 --> 00:59:31,600
Speaker 1: but this wouldn't be lost. And it's it's almost impossible

969
00:59:31,680 --> 00:59:34,680
Speaker 1: to explain. I mean, the city is a place where

970
00:59:35,640 --> 00:59:38,680
Speaker 1: it's no longer true because people have actually been born

971
00:59:38,800 --> 00:59:42,600
Speaker 1: here again. But when people came back to New Orleans,

972
00:59:43,400 --> 00:59:46,440
Speaker 1: everybody chose to come back to New Orleans. So it

973
00:59:46,560 --> 00:59:53,160
Speaker 1: became a city where people chose to live. And it

974
00:59:53,320 --> 00:59:55,680
Speaker 1: wasn't just because you were born here that you wanted

975
00:59:55,720 --> 01:00:01,800
Speaker 1: to you chose to live here, and the food when

976
01:00:01,880 --> 01:00:05,960
Speaker 1: you're you're mucking out your house and ripping out sheet rock,

977
01:00:06,440 --> 01:00:09,800
Speaker 1: you don't have a kitchen. It doesn't function. So are

978
01:00:09,840 --> 01:00:12,000
Speaker 1: you going to make a peanut butter and jelly sandwich?

979
01:00:12,240 --> 01:00:15,240
Speaker 1: Are you going to go to this restaurant that's opened

980
01:00:15,360 --> 01:00:18,640
Speaker 1: itself so that you even if you're eating off of

981
01:00:18,680 --> 01:00:23,280
Speaker 1: paper plates and things because water wasn't potable or whatever, Um,

982
01:00:24,720 --> 01:00:28,400
Speaker 1: you're happy to do that. And that meant like this

983
01:00:28,640 --> 01:00:31,160
Speaker 1: is are still a real place. And I think that

984
01:00:31,360 --> 01:00:35,400
Speaker 1: the food and the chefs who opened their their restaurants

985
01:00:35,480 --> 01:00:40,080
Speaker 1: and made the food available just the most remarkable, remarkable thing.

986
01:00:40,440 --> 01:00:42,480
Speaker 1: I mean, all the first responders, all that can stuft

987
01:00:42,560 --> 01:00:45,400
Speaker 1: all great and not taking away from them, but from

988
01:00:45,440 --> 01:00:49,320
Speaker 1: a cultural standpoint, that meant you were in New Orleans.

989
01:00:50,640 --> 01:00:54,680
Speaker 1: That really fueled the rebuilding because even if nothing else

990
01:00:54,800 --> 01:00:58,600
Speaker 1: is recognizable, you know you could still get some recognizable food.

991
01:01:01,480 --> 01:01:03,040
Speaker 1: I want to I wanted to ask it sounds like

992
01:01:03,280 --> 01:01:05,240
Speaker 1: it sounds like you guys have spent a few minutes

993
01:01:05,280 --> 01:01:06,880
Speaker 1: in here. Do you do you all have a favorite

994
01:01:06,920 --> 01:01:10,760
Speaker 1: object in the museum? Um, favorite object of museum? We

995
01:01:10,800 --> 01:01:12,360
Speaker 1: have this wonderful. I think I'm sure what kind of

996
01:01:12,400 --> 01:01:14,680
Speaker 1: stone it is, but it's it looks like it's marble

997
01:01:14,840 --> 01:01:17,600
Speaker 1: or granite. When the absence pours when was with the

998
01:01:17,640 --> 01:01:21,040
Speaker 1: angels on it, it looks so cool. If ever goes missing,

999
01:01:21,160 --> 01:01:23,600
Speaker 1: I didn't take it, but I don't. One of the

1000
01:01:23,640 --> 01:01:25,760
Speaker 1: few people that actually like the taste of absinthe and

1001
01:01:25,920 --> 01:01:28,240
Speaker 1: heer no and those flavors. I love that intense liquor

1002
01:01:28,320 --> 01:01:31,000
Speaker 1: sheet herbal flavor, and it's my favorite cause I want

1003
01:01:31,000 --> 01:01:32,800
Speaker 1: to use it one day and like wait for my

1004
01:01:32,920 --> 01:01:35,120
Speaker 1: birthday if it's okay, Liz, to have it out and

1005
01:01:35,240 --> 01:01:37,480
Speaker 1: come have the ice water set up, drip into all

1006
01:01:37,600 --> 01:01:41,200
Speaker 1: the sugar, into the absinthe, and salute to all my friends.

1007
01:01:41,600 --> 01:01:43,800
Speaker 1: That's so, that's what it's like. It's I'm gonna do

1008
01:01:43,960 --> 01:01:52,560
Speaker 1: that one day tomorrow. We're treat up tomorrow. What's your

1009
01:01:52,600 --> 01:01:57,000
Speaker 1: favorite my favorite item in here? Yeah, So there's there's

1010
01:01:57,000 --> 01:01:58,840
Speaker 1: actually a lot of great answers to that, but I'm

1011
01:01:58,880 --> 01:02:02,160
Speaker 1: gonna go with one of the weirder ones. Um, there's

1012
01:02:02,200 --> 01:02:05,600
Speaker 1: a there's a blown up picture of al Copeland over there.

1013
01:02:05,640 --> 01:02:07,120
Speaker 1: It's fake. You can't see it from in here because

1014
01:02:07,120 --> 01:02:10,960
Speaker 1: it's facing the street. Um, but it's young, like handsome

1015
01:02:11,000 --> 01:02:14,160
Speaker 1: ol and I swear a few people agree with me,

1016
01:02:14,240 --> 01:02:17,120
Speaker 1: but I swear he looks just like Hugh Jackman. And

1017
01:02:17,280 --> 01:02:20,320
Speaker 1: he's got three like fried chicken drumsticks in between his

1018
01:02:20,400 --> 01:02:25,880
Speaker 1: fingers like this, and it's just like New Orleans love it.

1019
01:02:28,360 --> 01:02:31,200
Speaker 1: There's also a tin foot hurricane. But the drink you

1020
01:02:31,280 --> 01:02:34,440
Speaker 1: can't but there's you can't drink it all right. You

1021
01:02:34,520 --> 01:02:37,919
Speaker 1: can't drink that became in a box label t Rex

1022
01:02:38,400 --> 01:02:44,440
Speaker 1: or Dinostat or something like that. Nevicadnezzar right drinking if

1023
01:02:44,440 --> 01:02:46,760
Speaker 1: you tried hard enough, it would take some doing, right,

1024
01:02:48,600 --> 01:02:51,840
Speaker 1: So I changed my mind all the time because it's

1025
01:02:51,920 --> 01:02:55,480
Speaker 1: like whatever just came in. It's like my absolute favorite thing,

1026
01:02:56,120 --> 01:02:59,880
Speaker 1: um as a group of things. I love our gadgets.

1027
01:03:00,400 --> 01:03:03,880
Speaker 1: I love to watch people play with the gadgets. And

1028
01:03:04,400 --> 01:03:09,360
Speaker 1: we'll take a turned over milk carton and let children

1029
01:03:09,520 --> 01:03:11,960
Speaker 1: stand on it so that they can play with the gadgets.

1030
01:03:12,320 --> 01:03:16,480
Speaker 1: And to me, just watching people play with everything and

1031
01:03:17,480 --> 01:03:20,000
Speaker 1: and say what do you think this is? And try

1032
01:03:20,080 --> 01:03:23,840
Speaker 1: to guess what things are. Just that's that's my that's

1033
01:03:23,920 --> 01:03:28,080
Speaker 1: my absolute favorite thing. And do they all have favorite

1034
01:03:28,320 --> 01:03:32,320
Speaker 1: things on the menu? I'm biased, but I'll say what

1035
01:03:32,480 --> 01:03:36,120
Speaker 1: came to mind. The cracklins that we do. They're the

1036
01:03:36,160 --> 01:03:38,400
Speaker 1: best side of a Chaffela basin and maybe the best

1037
01:03:38,440 --> 01:03:42,400
Speaker 1: in Christendom. Well, once again, i've I'm very biased. So

1038
01:03:42,720 --> 01:03:46,080
Speaker 1: if you don't know out there, cracklin is basically the

1039
01:03:46,120 --> 01:03:47,919
Speaker 1: better part of a cheat your own, So I cheat

1040
01:03:47,920 --> 01:03:50,320
Speaker 1: your own will just be crispy skin, where a proper

1041
01:03:50,360 --> 01:03:54,600
Speaker 1: fried cracklin is skin, meat and fat. And we tossed

1042
01:03:54,640 --> 01:03:57,480
Speaker 1: them our own special crack spice. We just get drug

1043
01:03:57,520 --> 01:04:01,720
Speaker 1: references out there, um, and we fry them fresh to order.

1044
01:04:01,840 --> 01:04:03,760
Speaker 1: And I make the joke, but it's not a joke

1045
01:04:03,840 --> 01:04:06,040
Speaker 1: that they put my children through school. It's not a joke.

1046
01:04:06,160 --> 01:04:08,080
Speaker 1: I sell that much that it pays for their schooling.

1047
01:04:09,200 --> 01:04:14,600
Speaker 1: My kids live off a port fan so do many

1048
01:04:14,640 --> 01:04:23,600
Speaker 1: politicians kids. Obviously I leaned towards the drinks. Um, chef

1049
01:04:23,680 --> 01:04:26,400
Speaker 1: took my favorite dish off the menu, so we're gonna

1050
01:04:26,400 --> 01:04:29,640
Speaker 1: believe that the far banks in purgatory. Oh man, that

1051
01:04:29,760 --> 01:04:35,480
Speaker 1: was great. It's okay. I don't even like breakfast, but uh,

1052
01:04:35,880 --> 01:04:39,360
Speaker 1: and obviously our our drinks are changing all the time. Um,

1053
01:04:40,120 --> 01:04:43,960
Speaker 1: but right now, right now, I would say my favorite

1054
01:04:44,320 --> 01:04:48,120
Speaker 1: is is something we're doing uh for for happy hour uh.

1055
01:04:48,200 --> 01:04:50,440
Speaker 1: And this goes back to like the world's traditions that

1056
01:04:50,520 --> 01:04:54,840
Speaker 1: just won't die. We are doing we're doing setups which

1057
01:04:54,960 --> 01:04:59,120
Speaker 1: traditionally would just be like a mill hip bottle of

1058
01:04:59,560 --> 01:05:04,400
Speaker 1: liquor whatever you want, bucket ice and uh tony of soda.

1059
01:05:05,200 --> 01:05:08,480
Speaker 1: So we've got we're doing our own sodas that we're

1060
01:05:08,480 --> 01:05:11,400
Speaker 1: talking about Rootpier earlier. So we have a housemade root beer,

1061
01:05:11,440 --> 01:05:14,919
Speaker 1: which is great, really nice. We have a spiced coke

1062
01:05:15,560 --> 01:05:19,480
Speaker 1: like a cola, which is cool. Um. But my favorite

1063
01:05:19,560 --> 01:05:25,480
Speaker 1: right now is a sesame cream soda that so a

1064
01:05:25,560 --> 01:05:29,440
Speaker 1: little it's lemon and vanilla and toast sesame uh. And

1065
01:05:29,520 --> 01:05:32,000
Speaker 1: we mix that with like some rum or some gin

1066
01:05:32,240 --> 01:05:35,080
Speaker 1: or whatever you're feeling at the time. You just have

1067
01:05:35,240 --> 01:05:40,000
Speaker 1: this this beautiful, bright, effifescent drink that you can pour

1068
01:05:40,200 --> 01:05:43,400
Speaker 1: for yourself and your friends. And it's um, it's a

1069
01:05:43,840 --> 01:05:47,080
Speaker 1: it's a social experience, it's a drink experience, and it's

1070
01:05:47,120 --> 01:05:50,960
Speaker 1: a it's a weird, fun flavor and I love I

1071
01:05:51,080 --> 01:05:52,960
Speaker 1: love things that are a little out there. It tastes

1072
01:05:52,960 --> 01:05:54,600
Speaker 1: like one of my favorite candies. It's it's not a

1073
01:05:54,680 --> 01:05:56,880
Speaker 1: Chico stick, But it's a little bit sesame candies that

1074
01:05:56,960 --> 01:05:59,120
Speaker 1: are so delicious and it tastes just like the alcohol

1075
01:05:59,200 --> 01:06:01,280
Speaker 1: version of that. So it's like next for alcohol and

1076
01:06:01,360 --> 01:06:07,240
Speaker 1: up my childhood. I didn't need the help. My favorite

1077
01:06:07,280 --> 01:06:10,160
Speaker 1: thing on the menu is the hamburger. Yeah, it's just

1078
01:06:10,800 --> 01:06:15,120
Speaker 1: I could eat the hamburger every day, thank you. Is

1079
01:06:15,160 --> 01:06:17,360
Speaker 1: that a general statement about hamburgers or is it a

1080
01:06:17,400 --> 01:06:19,880
Speaker 1: general Is it a specific statement about this one specific

1081
01:06:19,960 --> 01:06:24,280
Speaker 1: statement about this hamburger. I couldn't eat hamburgers every day? Uh,

1082
01:06:24,840 --> 01:06:28,600
Speaker 1: but this hamburger. I could? We take our burger seriously,

1083
01:06:29,080 --> 01:06:31,400
Speaker 1: just like every other menu item, you know, it's everyone's like,

1084
01:06:31,440 --> 01:06:33,800
Speaker 1: oh yeah, a good burger. No, a good burger is

1085
01:06:33,840 --> 01:06:36,280
Speaker 1: not just something you can just shuffle out. There's something

1086
01:06:36,360 --> 01:06:39,000
Speaker 1: that takes time, and you gotta cook it properly every time,

1087
01:06:39,080 --> 01:06:41,120
Speaker 1: and we grind our own meat. You gotta make sure

1088
01:06:41,120 --> 01:06:43,200
Speaker 1: the bun is toasted, make sure the sauce on it

1089
01:06:43,320 --> 01:06:46,400
Speaker 1: contains all of the bun. Make sure you bite into it.

1090
01:06:46,480 --> 01:06:49,320
Speaker 1: You can equal parts bread and bun. Horrible part about

1091
01:06:49,320 --> 01:06:51,280
Speaker 1: eating a burger biting into it, it's all bread. The

1092
01:06:51,320 --> 01:06:55,160
Speaker 1: first pipe screw that screw youth had that burger, and

1093
01:06:55,760 --> 01:06:59,560
Speaker 1: I will encourage people to get a hamburger, and when

1094
01:06:59,640 --> 01:07:02,600
Speaker 1: they order medium, I just tell them that they can't

1095
01:07:02,880 --> 01:07:09,240
Speaker 1: have it, and and and people people do it because

1096
01:07:09,280 --> 01:07:12,200
Speaker 1: they're used to not having good meat on their burger,

1097
01:07:12,320 --> 01:07:15,120
Speaker 1: so they get it medium so it's cooked, and I

1098
01:07:15,240 --> 01:07:17,880
Speaker 1: tell them you don't need to do that. Just eat

1099
01:07:17,920 --> 01:07:19,800
Speaker 1: it the way you're supposed to eat it, and it

1100
01:07:19,880 --> 01:07:24,200
Speaker 1: will be juicy and delicious and everything. And then if

1101
01:07:24,240 --> 01:07:28,760
Speaker 1: they say no, I wanted made about a little like

1102
01:07:28,880 --> 01:07:32,560
Speaker 1: stop the way to go, Like yeah, I tell them

1103
01:07:32,840 --> 01:07:39,080
Speaker 1: you can't have it. You have to swich exactly. There

1104
01:07:39,120 --> 01:07:41,200
Speaker 1: are other good things. If you can't eat the burger

1105
01:07:41,320 --> 01:07:46,439
Speaker 1: the right way, don't eat it. Dylan, I know you're

1106
01:07:46,440 --> 01:07:48,040
Speaker 1: like doing a job over there. Do you have anything

1107
01:07:48,040 --> 01:07:50,600
Speaker 1: you want to ask? Thanks find people? What do you

1108
01:07:50,960 --> 01:07:57,080
Speaker 1: see for the future of museum? Thinking the planets that, well,

1109
01:07:57,160 --> 01:08:00,160
Speaker 1: we have two things that we're working on that are

1110
01:08:00,240 --> 01:08:03,560
Speaker 1: going to be for two thousand nineteen. So we want

1111
01:08:03,600 --> 01:08:08,240
Speaker 1: to add a Missouri exhibit. We've actually had people from

1112
01:08:08,360 --> 01:08:12,720
Speaker 1: Missouri and actually a restaurant in Missouri had people sign

1113
01:08:13,080 --> 01:08:17,040
Speaker 1: a petition or that we add Missouri to um the

1114
01:08:17,160 --> 01:08:20,720
Speaker 1: Southern Food of the Rich Museum. So there's that and

1115
01:08:20,880 --> 01:08:24,559
Speaker 1: we're literally working on that. But also we're also looking

1116
01:08:24,600 --> 01:08:29,799
Speaker 1: at putting in UM a Puerto Rico Amusing exhibit because

1117
01:08:30,040 --> 01:08:31,920
Speaker 1: that where else would you put it? I mean it

1118
01:08:32,000 --> 01:08:35,639
Speaker 1: would have to be here UM but in a bigger

1119
01:08:35,720 --> 01:08:40,240
Speaker 1: sense where we're opening our our yard and we're going

1120
01:08:40,320 --> 01:08:43,840
Speaker 1: to have an outdoor cooking space, and so we have

1121
01:08:44,000 --> 01:08:46,479
Speaker 1: all kinds of things that are in the works for

1122
01:08:46,640 --> 01:08:51,519
Speaker 1: two thousand and nineteen. So I have other future things

1123
01:08:51,600 --> 01:08:54,280
Speaker 1: too that That's what we just talked about the one year.

1124
01:08:56,600 --> 01:09:00,200
Speaker 1: Are your kids into cooking? My kids actually love to look.

1125
01:09:00,400 --> 01:09:03,200
Speaker 1: They have short at tamsuspense like their father, but they

1126
01:09:03,320 --> 01:09:04,560
Speaker 1: love to come in and see what they're doing. And

1127
01:09:04,560 --> 01:09:06,240
Speaker 1: they don't always want to eat when I'm cooking, and

1128
01:09:06,280 --> 01:09:08,679
Speaker 1: I have normal pay I think I'm a normal parent

1129
01:09:08,720 --> 01:09:11,160
Speaker 1: trying to get their kids to eat more vegetables and

1130
01:09:11,640 --> 01:09:14,439
Speaker 1: eat new foods. And they'll make they'll make leaves and

1131
01:09:14,520 --> 01:09:17,400
Speaker 1: bounds and then like backstep three or four times they

1132
01:09:17,479 --> 01:09:21,360
Speaker 1: will need a hamburger, but they'll eat sashini. They're weird kids. Yeah,

1133
01:09:21,760 --> 01:09:25,160
Speaker 1: so um, they love to come help. And my seven

1134
01:09:25,280 --> 01:09:27,200
Speaker 1: year old has her first knife. She got it when

1135
01:09:27,240 --> 01:09:30,559
Speaker 1: she was six, and it's razor sharp and she uses

1136
01:09:30,600 --> 01:09:32,920
Speaker 1: it even though I'm always sweating. She's not to cut herself.

1137
01:09:33,240 --> 01:09:35,439
Speaker 1: But that's how you learn in the Twops family. You

1138
01:09:37,240 --> 01:09:39,080
Speaker 1: here's a knife, you'll figure it out. You cut yourself

1139
01:09:39,120 --> 01:09:42,160
Speaker 1: sooner or later. Um My little one, Ivy, she she's

1140
01:09:42,200 --> 01:09:44,519
Speaker 1: a four. She's give her a bowl with some chips

1141
01:09:44,600 --> 01:09:47,640
Speaker 1: and a spoons. You crush the chips, not necessary for

1142
01:09:47,680 --> 01:09:49,720
Speaker 1: any reason. You just will have chip crumbs later. But

1143
01:09:49,840 --> 01:09:51,519
Speaker 1: you know they love something to do. Is like, just

1144
01:09:51,640 --> 01:09:53,760
Speaker 1: give me something to do, and give them something to

1145
01:09:53,800 --> 01:09:55,200
Speaker 1: do in there there, please just punch and you just

1146
01:09:55,240 --> 01:09:56,960
Speaker 1: set them on the counter. Don't touch it, don't touch it.

1147
01:09:57,040 --> 01:10:00,840
Speaker 1: Don't touch that. How that's hot? Yeah, that's how you learn. Yeah,

1148
01:10:01,280 --> 01:10:06,519
Speaker 1: my son, my son loves to help at the barn. Um.

1149
01:10:08,560 --> 01:10:12,479
Speaker 1: So he'll come in and like I'll take him back

1150
01:10:12,520 --> 01:10:16,240
Speaker 1: there after service and he'll make sodas for me and

1151
01:10:16,479 --> 01:10:20,240
Speaker 1: my wife. Um. So like I'll get him some juices

1152
01:10:20,560 --> 01:10:23,439
Speaker 1: or some shrubs or syrups and he'll pick out what

1153
01:10:23,479 --> 01:10:27,200
Speaker 1: he wants and then he'll shake it up. Um. Then

1154
01:10:27,240 --> 01:10:30,639
Speaker 1: we started doing that because he had watched me work

1155
01:10:30,680 --> 01:10:33,720
Speaker 1: for a while and one day he was eating breakfast

1156
01:10:33,880 --> 01:10:37,040
Speaker 1: and he had a juice box and milk came running

1157
01:10:37,040 --> 01:10:39,920
Speaker 1: into running into the living room and he handed me

1158
01:10:40,000 --> 01:10:43,240
Speaker 1: the companies of Daddy, I want you to try my drink.

1159
01:10:43,280 --> 01:10:47,720
Speaker 1: I made milk juice and I and my wife was

1160
01:10:47,840 --> 01:10:50,519
Speaker 1: like it was about to throw it away, and I

1161
01:10:50,640 --> 01:10:52,600
Speaker 1: took it and I drank it, and I was like

1162
01:10:52,840 --> 01:10:54,920
Speaker 1: it was actually pretty nice, you know. And like he said,

1163
01:10:54,960 --> 01:10:56,760
Speaker 1: I don't like I don't like being told no when

1164
01:10:56,800 --> 01:10:59,000
Speaker 1: it comes to mixing flavor. So I couldn't bring myself

1165
01:10:59,040 --> 01:11:02,599
Speaker 1: to tell him no. So milk juice is my son's

1166
01:11:02,640 --> 01:11:05,840
Speaker 1: first recipe. Um and now since that he's made to

1167
01:11:05,960 --> 01:11:10,160
Speaker 1: a few really interesting so does. But yeah, it's you

1168
01:11:10,439 --> 01:11:14,479
Speaker 1: get a milk juice and I like it coming soon

1169
01:11:14,560 --> 01:11:18,639
Speaker 1: to a menu near you. Sounds like brunch. Yeah, that's

1170
01:11:18,640 --> 01:11:22,679
Speaker 1: a brunch. Milk juice, Brandy Brandy milk juice, Brandy Brandy,

1171
01:11:22,720 --> 01:11:32,080
Speaker 1: milk juice. Michael, My cookbook just came out, Chasing the

1172
01:11:32,120 --> 01:11:37,719
Speaker 1: Gator self promotion babble on Amazon Comms. Autographed for free

1173
01:11:37,920 --> 01:11:47,200
Speaker 1: milking restaurants. That's it. You can come see us at

1174
01:11:47,360 --> 01:11:54,280
Speaker 1: Toops Metery in Toops, South North Carolton and Medary and

1175
01:11:54,680 --> 01:11:58,320
Speaker 1: South is located inside the Southern Food and Beverige Museum.

1176
01:11:58,720 --> 01:12:00,680
Speaker 1: Awesome museum which you can get a hottail from the

1177
01:12:00,720 --> 01:12:02,320
Speaker 1: bar and walk around with and you can also have

1178
01:12:02,400 --> 01:12:08,599
Speaker 1: a bite. Yes, I shouldn't visit one without the other.

1179
01:12:10,200 --> 01:12:17,720
Speaker 1: In fact, it's mandatory. Yeah yeah, yeah're like, no, that's it.

1180
01:12:17,840 --> 01:12:28,880
Speaker 1: I've talked forever pretty much poorly obligated. That brings us

1181
01:12:28,920 --> 01:12:33,360
Speaker 1: to the end of possibly one of our final one

1182
01:12:33,400 --> 01:12:36,680
Speaker 1: of our final interviews. It brings us to the end

1183
01:12:36,720 --> 01:12:39,400
Speaker 1: of potentially our last New Orleans interview that will release

1184
01:12:39,600 --> 01:12:42,320
Speaker 1: potentially potentially I never know, you never know what's going

1185
01:12:42,360 --> 01:12:45,400
Speaker 1: to happen. It's to unearth something else, some spaghetti ghost,

1186
01:12:45,800 --> 01:12:49,479
Speaker 1: but like interview for him, and we hope that you

1187
01:12:49,840 --> 01:12:53,160
Speaker 1: enjoyed it as much as we did. It really was wonderful.

1188
01:12:53,560 --> 01:12:55,840
Speaker 1: Oh gosh. Yeah, like the only time we got a

1189
01:12:55,920 --> 01:12:59,680
Speaker 1: random singing in an interview, I believe, I think, so,

1190
01:13:00,720 --> 01:13:08,800
Speaker 1: it's definitely one of few. If it's happened again, pretty rare. Yes, absolutely, yes, um.

1191
01:13:08,960 --> 01:13:11,040
Speaker 1: And if you're going to New Orleans for Marty Graw,

1192
01:13:11,439 --> 01:13:15,760
Speaker 1: have fun, be safe, m but have fun. Yes, yes,

1193
01:13:16,320 --> 01:13:18,280
Speaker 1: And we would love to hear from any of you

1194
01:13:18,680 --> 01:13:23,000
Speaker 1: listeners out there, Um, any of your Marti Gras shenanigans

1195
01:13:23,000 --> 01:13:26,120
Speaker 1: are fun times, our foods or drinks, all of it?

1196
01:13:26,400 --> 01:13:30,200
Speaker 1: Yeah or non Mrighty Graw related. Oh yeah, we're pretty open.

1197
01:13:31,240 --> 01:13:33,400
Speaker 1: We're pretty open to shenanigans. Where we do, we do

1198
01:13:33,560 --> 01:13:36,320
Speaker 1: like a good shenanigan. You can email those to hello

1199
01:13:36,560 --> 01:13:39,360
Speaker 1: at savor pod dot com or reach out on social media.

1200
01:13:39,439 --> 01:13:42,360
Speaker 1: You can find us on Twitter, Facebook, and Instagram at

1201
01:13:42,560 --> 01:13:44,240
Speaker 1: sabor pod and we do hope to hear from you.

1202
01:13:44,720 --> 01:13:47,240
Speaker 1: Savor is production of iHeart Radio and Stuff Media. For

1203
01:13:47,400 --> 01:13:49,240
Speaker 1: more podcasts from my Heart Radio, you can visit the

1204
01:13:49,320 --> 01:13:52,040
Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen

1205
01:13:52,080 --> 01:13:54,599
Speaker 1: to your favorite shows. Thanks as always to our super

1206
01:13:54,640 --> 01:13:57,599
Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening,

1207
01:13:57,720 --> 01:13:59,320
Speaker 1: and we hope that lots more good things are coming

1208
01:13:59,400 --> 01:13:59,680
Speaker 1: your way