Beyond Bourbon Street - an Insider's Guide to New Orleans
About This Show
Beyond Bourbon Street is the podcast where we explore the food, music, places, people and events that make New Orleans unique.
Whether you are planning a trip, currently living in New Orleans or simply wanting a taste of the Crescent City from wherever you are, you’ve come to the right place!
Most Recent Episode
Chef Frank Brigtsen; Chasing Flavor with Paul Prudhomme - Episode #38
1 day ago
Chasing Flavor with Chef Frank Brigtsen In this episode, I sit down with James Beard award winner Chef Frank Brigtsen. He and his wife Marna own Brigtsen's, one of the best Creole Bistros in New Orleans. Tucked into the Riverbend neighborhood just blocks from the streetcar, Brigtsen's has been serving delicious Creole cuisine since 1986. Chef Frank and I talk about Chef Paul Prudhomme and his influence on the New Orleans culinary scene, as well as on Chef Frank himself. Join us as we discuss Cajun versus Creole, Commander's Palace, K-Pauls, Emeril Lagasse, and more. Listen to Chef Frank describe the early days of what we now call the farm to table movement. Alice Waters, Wolfgang Puck, Paul Prudhomme and others. By the end of the show, you'll be craving a bowl of Chef Frank's famous filé gumbo! Resources Be sure to visit Frank and Marna at their Riverbend restaurant. Brigtsen's is located at 723 Dante Street in Riverbend. Make reservations by calling 504-861-7610. Check out their menu and learn even more about Brigtsen's at www.brigtsens.com. Tell them Mark sent you from Beyond Bourbon Street! Instagram You can follow Chef Frank Brigtsen @frankbrigtsen. Follow us for great images of New Orleans @BeyondBourbonSt. Show Notes Links and show notes for today's episode can be found at http://beyondbourbonst.com/38 Free Guide! If you would like to download a pdf with information on all the New Orleans restaurants discussed in the previous episode (Ten Places to Eat Like a Local in New Orleans), please sign up for our newsletter. We promise not to spam! Thank You Thank you to Chef Frank Brigtsen for sharing his stories with us. I enjoyed learning about his rela