Show 110, February 14, 2015: Food Historian & Chef, Gisele Perez on King Cakes

Gisele PerezWith Mardi Gras in full swing and Fat Tuesday coming up it’s time to talk about the tradition of King Cakes with our New Orleans food authority, Gisele Perez. Food historian and chef, Gisele Perez, is a contributor to SoFab Magazine, the official publication of the Southern Food and Beverage Institute and a New Orleans native who recently returned there after a long stay in Los Angeles. She is also a food blogger with her popular Pain Perdu Blog.

One of the most popular foods during Mardi Gras is the King Cake, consumed by the carload and traditionally sold in bakeries, grocery stores and delis from January 6th to Ash Wednesday. Locals and visitors alike eat King Cakes for breakfast, coffee break, and dessert. In fact, almost any excuse to grab a slice will do.

The tradition of King Cakes dates back to the Middle Ages when a popular devotion during Christmas was placed on the Three Wise Men (or Kings) who followed the North Star to find Christ. The twelfth night after the birth of Christ marks the end of Christmas and the celebration of the Epiphany. Thus, Twelfth Night in some cultures becomes a time for pageants and giving special presents to children. Along with gifts came the celebratory cake, or King Cake.

In preparation for this segment Gisele graciously combed The Crescent City seeking out what’s new in contemporary King Cakes. Check her blog for the enticing images and descriptions. Her favorite of the new wave is the Ponchatoula Strawberry King Cake from Maurice’s French Pastries.


Show 28, May 11, 2013: Chef Brandon Boudet, Executive chef and co-proprietor of Dominick’s, Little Dom’s and Tom Bergin’s

Brandon Boudet of Dominick’s, Little Dom’s and Tom Bergin’sChef Brandon hails from New Orleans and once a year he brings a taste of the Crescent City to Beverly Blvd. in Los Angeles with his Dominick’s Annual Crawfish Boil. It’s the 4th annual this year on their peaceful, open back patio that feels like the backyard of a Garden District mansion.

It’s Saturday, May 18th and Saturday, May 25th from Noon to 4:00 p.m.  For each Saturday it’s 300 lbs. of Louisiana Crawfish in the boil. Chef Brandon readily admits that the secret is the Zatarain’s New Orleans Crawfish Shrimp & Crab Boil seasoning!

You order the mudbugs by the pound. Most neophytes can handle about a pound but a New Orleans trencherman can consume up to 5 pounds!

Other New Orleans specialties will be on the menu including Roast Beef Po’ Boys and Crawfish Boiled Artichokes with Creole Remoulade. He also is preparing New Orleans Sno Balls including a version for adults with Old New Orleans Spiced Rum.

Who needs Bourbon Street? The party is here.