King Cake is a seasonal delight, enjoyed from the Feast of the Three Kings, or Epiphany, on January 6th , throughout Carnival season, ending in Mardi Gras.
“There is no place in the world that can compare with Louisiana in cooking, except Paris, and we can do just as well here as the cooks do there.” ~Nellie Murray, March 18, 1894
On Monday, September 12, chef Matt Bolus will join chef Alex Harrell in his kitchen at Angeline in New Orleans for a special five-course dinner benefitting Southern Foodways Alliance. The dinner follows the iconic Route 61 from Nashville to New Orleans, known as “The Blues Highway.”
Foodways professor Catarina Passidomo explains the importance of studying food justice in America.
SFA was saddened to hear of the passing of New Orleans baker Joe Darensbourg.
At Bellegarde Bakery, Graison Gill produces dark-fired, naturally-fermented breads from house-milled grains.
The cake is so tied to New Orleans that it’s hard to taste the cultural amalgam from which it sprang.
In our Lives and Loaves of New Orleans project, we highlight bakers of Vietnamese, German, and Italian heritage, as well as a few of the hardworking po-boy makers (and one oyster loaf partisan) who keep those bakers in business.