http://www.publicbroadcasting.net/wwno/news.newsmain?action=section&SECTION_ID=6609 en-us Thu, 19 Jan 2012 05:00:00 GMT Wed, 15 Feb 2012 05:20:24 GMT Public Podcaster 30 info@wwno.org WWNO-FM no WWNO, New Orleans WWNO-FM http://media.publicbroadcasting.net/wwno/ondemand/podcast/podcastImage_18023_small.jpg http://www.publicbroadcasting.net/wwno/news.newsmain?action=section&SECTION_ID=6609 WWNO Logo http://www.publicbroadcasting.net/wwno/news.newsmain?action=article&ARTICLE_ID=1894558 Run a restaurant for a few decades and you'll see some ideas come and go. After a while, you might even see some ideas come back. That's how lunch service returned to K-Paul's Louisiana Kitchen back in 2009 just in time for the famous restaurant's 30th anniversary that year. From just a few days a week initially, this lunch service has expanded to five days and to me it's become one of the great, unheralded spots for a midday meal in the French Quarter. wwno Thu, 19 Jan 2012 05:00:00 GMT info@wwno.org http://www.publicbroadcasting.net/wwno/.jukebox/media/wwno/1000678/mp3/news/podcast/18023/1000678.mp3 00:00:00 no Run a restaurant for a few decades and you'll see some ideas come and go. After a while, you might even see some ideas come back. That's how lunch service returned to K-Paul's Louisiana Kitchen back in 2009 just in time for the famous Run a restaurant for a few decades and you'll see some ideas come and go. After a while, you might even see some ideas come back. That's how lunch service returned to K-Paul's Louisiana Kitchen back in 2009 just in time for the famous restaurant's 30th anniversary that year. From just a few days a week initially, this lunch service has expanded to five days and to me it's become one of the great, unheralded spots for a midday meal in the French Quarter. WWNO-FM http://www.publicbroadcasting.net/wwno/news.newsmain?action=article&ARTICLE_ID=1891990 As turkeys were prepared in countless New Orleans kitchens this past holiday season, in the Cuban kitchen at the back of the Mid-City corner grocery Regla Store, attention turned to roasted pork legs. With the shape and approximate size of bagpipes, weighing 20-some-odd-pounds on the bone, these pork legs are the traditional centerpieces for some local Cuban families at holiday gatherings and even at parties for football games so momentous they call for their own home feasts. wwno Thu, 12 Jan 2012 05:00:00 GMT info@wwno.org http://www.publicbroadcasting.net/wwno/.jukebox/media/wwno/999872/mp3/news/podcast/18023/999872.mp3 00:00:00 no As turkeys were prepared in countless New Orleans kitchens this past holiday season, in the Cuban kitchen at the back of the Mid-City corner grocery Regla Store, attention turned to roasted pork legs. With the shape and approximate size of bagpipes, As turkeys were prepared in countless New Orleans kitchens this past holiday season, in the Cuban kitchen at the back of the Mid-City corner grocery Regla Store, attention turned to roasted pork legs. With the shape and approximate size of bagpipes, weighing 20-some-odd-pounds on the bone, these pork legs are the traditional centerpieces for some local Cuban families at holiday gatherings and even at parties for football games so momentous they call for their own home feasts. WWNO-FM http://www.publicbroadcasting.net/wwno/news.newsmain?action=article&ARTICLE_ID=1884755 As word got around last year that a new restaurant called Redemption would open at the Mid-City address that had for so long been Christian's, it naturally kindled expectations, and even specific food cravings. Christian's was one of the few major restaurants that didn't return after Hurricane Katrina, and its setting, inside a century-old church, gave it an ambiance like nowhere else in town. But Redemption is no Christian's replica, nor did its owners intend it to be. wwno Thu, 05 Jan 2012 05:00:00 GMT info@wwno.org http://www.publicbroadcasting.net/wwno/.jukebox/media/wwno/999529/mp3/news/podcast/18023/999529.mp3 00:00:00 no As word got around last year that a new restaurant called Redemption would open at the Mid-City address that had for so long been Christian's, it naturally kindled expectations, and even specific food cravings. Christian's was one of the few As word got around last year that a new restaurant called Redemption would open at the Mid-City address that had for so long been Christian's, it naturally kindled expectations, and even specific food cravings. Christian's was one of the few major restaurants that didn't return after Hurricane Katrina, and its setting, inside a century-old church, gave it an ambiance like nowhere else in town. But Redemption is no Christian's replica, nor did its owners intend it to be. WWNO-FM http://www.publicbroadcasting.net/wwno/news.newsmain?action=article&ARTICLE_ID=1884768 If you couldn't find someplace new and different to eat around New Orleans in 2011 it's probably your own fault. Certainly, our chefs and restaurateurs did their part this year to bring new options, new flavors and whole new concepts to the scene, and if you had a highly-specific craving in mind when setting out to sample them that was all the better. wwno Thu, 29 Dec 2011 05:00:00 GMT info@wwno.org http://www.publicbroadcasting.net/wwno/.jukebox/media/wwno/999530/mp3/news/podcast/18023/999530.mp3 00:00:00 no If you couldn't find someplace new and different to eat around New Orleans in 2011 it's probably your own fault. Certainly, our chefs and restaurateurs did their part this year to bring new options, new flavors and whole new concepts to If you couldn't find someplace new and different to eat around New Orleans in 2011 it's probably your own fault. Certainly, our chefs and restaurateurs did their part this year to bring new options, new flavors and whole new concepts to the scene, and if you had a highly-specific craving in mind when setting out to sample them that was all the better. WWNO-FM http://www.publicbroadcasting.net/wwno/news.newsmain?action=article&ARTICLE_ID=1883058 If you couldn't find someplace new and different to eat around New Orleans in 2011 it's probably your own fault. Certainly, our chefs and restaurateurs did their part this year to bring new options, new flavors and whole new concepts to the scene, and if you had a highly-specific craving in mind when setting out to sample them that was all the better. wwno Thu, 29 Dec 2011 05:00:00 GMT info@wwno.org http://www.publicbroadcasting.net/wwno/.jukebox/media/wwno/997338/mp3/news/podcast/18023/997338.mp3 00:00:00 no FRERET STREET, POP-UPS, STREET FOOD NEW ORLEANS, NEW RESTAURANTS NEW ORLEANS If you couldn't find someplace new and different to eat around New Orleans in 2011 it's probably your own fault. Certainly, our chefs and restaurateurs did their part this year to bring new options, new flavors and whole new concepts to If you couldn't find someplace new and different to eat around New Orleans in 2011 it's probably your own fault. Certainly, our chefs and restaurateurs did their part this year to bring new options, new flavors and whole new concepts to the scene, and if you had a highly-specific craving in mind when setting out to sample them that was all the better. WWNO-FM http://www.publicbroadcasting.net/wwno/news.newsmain?action=article&ARTICLE_ID=1884756 You might expect meatloaf at a pub, and the way things are going with the gastropub trend these days you might even expect a few high-brow touches along with it. Still, I wasn't initially expecting one made of heritage cattle from a family-run ranch in New Iberia, nor that it would be slathered with foie gras butter, balanced on fried walnut bread, and served at the Irish House bar by the same guy who just took the two minutes necessary to properly draw off my Guinness pint. wwno Thu, 22 Dec 2011 05:00:00 GMT info@wwno.org http://www.publicbroadcasting.net/wwno/.jukebox/media/wwno/997337/mp3/news/podcast/18023/997337.mp3 00:00:00 no You might expect meatloaf at a pub, and the way things are going with the gastropub trend these days you might even expect a few high-brow touches along with it. Still, I wasn't initially expecting one made of heritage cattle from a family-run You might expect meatloaf at a pub, and the way things are going with the gastropub trend these days you might even expect a few high-brow touches along with it. Still, I wasn't initially expecting one made of heritage cattle from a family-run ranch in New Iberia, nor that it would be slathered with foie gras butter, balanced on fried walnut bread, and served at the Irish House bar by the same guy who just took the two minutes necessary to properly draw off my Guinness pint. WWNO-FM http://www.publicbroadcasting.net/wwno/news.newsmain?action=article&ARTICLE_ID=1884766 It's the dishes with a bit of a drawl that jump off the menu at High Hat Cafe - the Delta-style tamales napped neatly in their cornhusks, a pimento cheese plate, homey sides of beans and greens and the restaurant's centerpiece, fried catfish with hushpuppies, a dish that's practically the fish and chips of cotton country. But before you get the idea that High Hat is a Southern outpost in this Creole city, you have to try the gumbo and the shrimp remoulade, because High Hat is a hybrid. wwno Thu, 08 Dec 2011 05:00:00 GMT info@wwno.org http://www.publicbroadcasting.net/wwno/.jukebox/media/wwno/997341/mp3/news/podcast/18023/997341.mp3 00:00:00 no It's the dishes with a bit of a drawl that jump off the menu at High Hat Cafe - the Delta-style tamales napped neatly in their cornhusks, a pimento cheese plate, homey sides of beans and greens and the restaurant's centerpiece, fried It's the dishes with a bit of a drawl that jump off the menu at High Hat Cafe - the Delta-style tamales napped neatly in their cornhusks, a pimento cheese plate, homey sides of beans and greens and the restaurant's centerpiece, fried catfish with hushpuppies, a dish that's practically the fish and chips of cotton country. But before you get the idea that High Hat is a Southern outpost in this Creole city, you have to try the gumbo and the shrimp remoulade, because High Hat is a hybrid. WWNO-FM