Distilled & Fermented: Alcohol's Past, Present and Future - Louisiana Eats - It's New Orleans
Louisiana Eats
English - February 06, 2015 06:00 - 50 minutes - 45.8 MBFood Arts Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
On this week s episode of Louisiana Eats sommelier Molly Wismeier and mixologist Adam Seger discuss their involvement inside the wine cellar and behind the bar of Restaurant R evolution. Then, documentarian Ken Burns talks about the era of Prohibition in American history. We ll also take a quick juant to Shreveport for a local delicacy and close out the program with instructions from Rita Held about cooking with an essential cocktail ingredient, Angostura bitters.
See omnystudio.com/listener for privacy information.
On this week s episode of Louisiana Eats sommelier Molly Wismeier and mixologist Adam Seger discuss their involvement inside the wine cellar and behind the bar of Restaurant R evolution. Then, documentarian Ken Burns talks about the era of Prohibition in American history. We ll also take a quick juant to Shreveport for a local delicacy and close out the program with instructions from Rita Held about cooking with an essential cocktail ingredient, Angostura bitters.
See omnystudio.com/listener for privacy information.