Living Shorelines
Today on Louisiana Coastal Cooking we check out an initiative that returns restaurant oyster shells to the wild, creating a living shoreline that helps protect Louisiana’s rich coastal environment. We join tribal elder Theresa Dardar at the Pointe-au-Chien Tribal Headquarters in Montegut for Pot Fried Shrimp and sample Chef Dana Honn’s Jazz Fest Shrimp and Vegetable Tacos.
Episodes
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Living Shorelines
S1 E107 - 26m 46s
Today on Louisiana Coastal Cooking we check out an initiative that returns restaurant oyster shells to the wild, creating a living shoreline that helps protect Louisiana’s rich coastal environment. We join tribal elder Theresa Dardar at the Pointe-au-Chien Tribal Headquarters in Montegut for Pot Fried Shrimp and sample Chef Dana Honn’s Jazz Fest Shrimp and Vegetable Tacos.
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Alternative Oyster Culture – Oyster Farming
S1 E106 - 26m 46s
There’s a new direction in a centuries-old industry. In this episode of Louisiana Coastal Cooking we travel to Grand Isle, one of the prime spots for off-bottom oyster cultivation, to meet a pioneer in the state’s new aquaculture industry. Then back in New Orleans we sample dishes featuring the premium hand-picked Gulf oysters - Oysters with Bayou Verde Mignonette and Fried Oyster Salad.
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Louisiana Oyster Traditions
S1 E105 - 26m 46s
This time on Louisiana Coastal Cooking we’re celebrating the state’s prized oysters. We head to Terrebonne Parish for a history lesson on the early oyster industry. Then we meet oyster purveyors in Jefferson and Orleans Parishes to sample dishes featuring the marine mollusk - Charbroiled Oysters, Fresh Shucked Oysters with Cocktail Sauce, and Combination Pan Roast, a seafood dressing.
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A Cook-Off for the Coast
S1 E104 - 26m 46s
Today on Louisiana Coastal Cooking we check out wild game and seafood dishes at Cook-Off for the Coast, an annual competition that raises awareness about coastal restoration. Then we sample dishes that reflect the competition’s deep appreciation for outdoor life in Louisiana – cook-off crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
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Coastal Angling – Paddle Palooza
S1 E103 - 26m 46s
Kayak fishing contest, Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.
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Culinary Arts in the Heart of the Bayou Region
S1 E102 - 26m 46s
Alligator Gar Ball Stew, Redfish Veracruzana alla Ferrara, and John Folse’s Baked Goose Holly Beach.
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Sourcing Seafood – Chefs on Boats
S1 E101 - 26m 46s
Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.
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