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First Aired - 12/05/2010 02:00PM
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This week on Cutting the Curd Anne Saxelby takes the State of Cheese series down to The Big Easy. Learn about dairy culture in Louisana and New Orleans, or the lack thereof. Anne is joined by Richard Sutton of St. James Cheese Shop who explains how his journey to England brought him and his wife back to New Orleans, and what it was like for them starting the first artisanal cheese shop in the area. Tune in to learn more about cheese and dairy in the state of Louisiana. This episode was kindly sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
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Cutting the Curd Introduction: State of Cheese: Louisiana (18:44)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, S. Wallace Edwards & Sons, Richard Sutton, St. James Cheese Company, Neil's Yard, London, British cheese spread for Parliament, Richard and his wife went to Tulane, New Orleans, a city of limited businesses, there were no specialty food shops, traditional English farmhouse cheeses, St. James had to sell other stuff also, bringing European cheese culture back to the states, cheese evangelists for the city, it's through chefs that people first discover artisan cheese, bringing cheese education to New Orleans, welcoming and enthusiastic response from chefs in town, single location restaurants, the greatest fear Richard and his wife had before going to New Orleans was that a cheese shop couldn't survive there,Richard Sutton of St. James Cheese Shop (18:02)
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Chef John Folse & Company, there are two cheese makers in Louisiana, Wanda Barras from Belle Ecorces Farm, fresh goat cheese flavored with herbs, ripened varieties, Baton Rogue Farmers Market, Ryals, Ryals Goat Dairy, raw goats milk cheddar, 10-12 pound wheels, Creole cream cheese, homemade fresh cheese, there isn't much of a history of dairy in Louisiana, most of the land is on the swampy side, French influence on Louisiana cuisine, cheese is rarely featured as a menu item in New Orleans, imported cheese, it's rare to see seafood and pork served with cheese, Southern Cheesemakers Guild, raw milk in Louisiana, www.stjamescheese.com, expansion to cold storage, New Orleans chefs, Donald Link, Cochon, John Harris, Lolette, John Besh,To comment on this episode click here. There are currently Comments
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Introducing Chef Shakes and the Louisiana Seafood Boil (15:20)
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Maryland/Louisiana seafood boil, origins of the Old Bay Seafood Boil, Houston/Gulf of Mexico style, shrimp farming, Vietnamese shrimp fishermen in Louisiana, aquaculture, Katrina wiped out Vietnamese shrimping industry in Louisiana, shrimp farm destroys local aquatic community, trolling nets, farm raised salmon lacking in flavor, difficult to tell the difference between farm raised and wild shrimp, Shakes currently a Chef at Food Swings in Williamsburgh, recipe: 2 parts water to 1 part beer, crab spice, celery salt, sausage, shrimp, lemons, onions, corn, swordfish a dirty and high in mercury fish, escolar fish is a laxative, Shakes fought in the Gulf War,Shakes' Gulf War Tour (16:49)
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Shakes' early days on the aircraft carrier, five years of service, work on the galley, Shakes spent 74 days at sea without seeing land, Food Service Officers, Shakes got his cooking chops on the aircraft and at Aquagrill, least favorite Navy dishes, Shakes was eighteen when he joined the Navy, mortality rate on aircraft carriers, suicides on board,To comment on this episode click here. There are currently Comments
First Aired - 08/23/2011 03:00PM
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On today’s THE FOOD SEEN, photographer Ditte Isager, captures a “time and place in Nordic cuisine” at the top restaurant in the world, Copenhagen’s Noma, for it’s subsequent cookbook. How do her Danish roots and familiar relationship with Chef René Redzepi, translate onto the page. This episode was sponsored by Cain Vineyard & Winery.
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