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  • 3 years ago
Distilled & Fermented: Alcohol's Past, Present and Future - Louisiana Eats - It's New Orleans

Distilled & Fermented: Alcohol's Past, Present and Future - Louisiana Eats - It's New Orleans

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.

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