Happy Fat Tuesday!

We adore New Orleans, but since we can’t be there for Mardi Gras this year, we’re digging up all our Big Easy videos as consolation.

Check out our video series on gumbo, deconstructed.  We visited the purveyors of each ingredient, then stewed all the elements together in our Cajun and Creole Gumbo cooking demos.

Here, a visit to the kitchen garden of one our favorite New Orleans chefs, John Besh, at his restaurant La Provence. The farm grows produce and raises animals for use in all of his New Orleans restaurants:

Chef John Besh also purchases vegetables from the Vietnamese farmers of New Orleans East.  He’s one of the experts helping the Vietnamese community to build a 28-acre sustainable urban farm to provide food to New Orleans residents and restaurants (including those in the Besh Group):

And this is Mardi Gras, so let’s not forget the booze. Check out our visit to Old New Orleans Rum, America’s first small-batch premium rum distillery:

Laissez les bons temps rouler!

Photos by: Infrogmation, Larry Nighswander, Jamie Tiampo