- Great Taste - 20140129 - Lolis Eric Elie and Joanne Chang

Many people have the mistaken idea that traveling for work to different places is a blast.  It can be, but working trade shows is usually more exhausting than exhilarating.  After almost three weeks on the road and three trade shows, I am thrilled to be home for a few weeks before leaving for two more trade shows in February.

The good news is I did enjoy some terrific meals-good food and great company are perfect for recharging my system after 8-10 hours of standing and talking.  More details perhaps next week, but the standout spots included Tartine, the bakery where Heli Claire Witherspoon works in San Francisco, a surprising meal at The Barrymore in Las Vegas, Nielsens Frozen Custard’s Vegas branch (not Ted Drewes, a St. Louis landmark, but very good), and two other favorite places in Vegas-Otto at The Venetian, and Chada Thai in a nondescript strip mall on the outskirts of Vegas’ Chinatown (not what you might expect-just one strip mall after another filled with restaurants and foot massage parlors).

Lolis Eric ElieOn the show this week I talk with two engaging authors about two terrific new books.  First up is Treme:  Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie.  This book was inspired by the HBO series Treme, that concluded its four-year run in December 2013.  The book is a tribute to the culinary spirit and heritage of New Orleans, and Lolis is an amazing ambassador for the city.

 

 

Joanne ChangFlour, Too:  Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories is a gift from Joanne Chang.  Mouthwatering may be a commonly used word to describe recipes, but I can’t think of a better way to characterize the amazing variety of cakes, soups, sandwiches, and other goodies that Joanne has included in this follow-up to her first cookbook-Flour.  She was so much fun to talk with, and shed some interesting light on both her cultural background and her chosen profession.

Don't miss GREAT TASTE this week on KRUU at 7:00 pm CT Wednesday and 7:00 am CT on Friday.