3-Course Interview: Oyster shucker Becky Wasden

The co-owner of Two Girls One Shuck on women in shucking and tradition
Becky Wasden and Stefani Sell run the traveling oyster shucking business Two Girls One Shuck (www.twogirlsoneshuck.com). For the past two years, the women have brought their shucking skills to birthday parties, weddings, crawfish boils and a summer residence at Curious Oyster Co. inside Dryades Public Market, which begins in July and runs through August.

3-Course Interview: Melissa Araujo on Honduran cuisine in New Orleans

The owner of Saveur Catering runs the Honduran pop-up Alma
Chef Melissa Araujo has cooked all over the world, including at New Orleans restaurants Mondo, Restaurant R'evolution and Doris Metropolitan. Araujo is now the owner and executive chef of the boutique catering company Saveur Catering (www.saveurcatering.com).

3-Course Interview: Little Korea BBQ’s Joyce Park

From classical pianist to Korean food restaurateur
Last month, Miyoung Cho and Han Park closed their Little Korea restaurant on South Claiborne Avenue. Next week, their daughter Joyce Park is opening up a Korean barbecue-focused offshoot, Little Korea BBQ (2240 Magazine St., 504-821-5006).

3-Course Interview: Chef Michael Doyle

From Maurepas Foods to the New Orleans Center for Creative Arts
It's been less than a year since chef Michael Doyle closed his farm-to-table restaurant Maurepas Foods in Bywater. Since then, Doyle has been teaching high school students how to cook at the New Orleans Center for Creative Arts (NOCCA) and he consults at the NOCCA Institute's cafe and restaurant, Press Street Station.

Gambit’s 2016 summer restaurant guide: B

B.B. King's Blues Club 1104 Decatur St., (504) 934-5464; www.bbkings.com/new-orleans

3-Course Interview: Bart Bell

Chef Bart Bell on whole-hog butchery and Cajun boucheries
Chef Bart Bell has been butchering whole hogs at Boucherie for the past year, and last fall he hit the road as part of the Lache Pas Boucherie (www.lachepasboucherie.com) team, a traveling boucherie event led by Cajun cooking enthusiast Toby Rodriguez. The group travels the country hosting events that teach participants the skills and traditions of communal whole hog butchery.

3-Course Interview: Chef Laura Martinez comes to NOWFE

The chef of Chicago’a La Diosa talks about how her blindness influences her cooking
Chef Laura Martinez has been blind most of her life, but that didn't stop her from pursuing her dream of becoming a chef. Martinez is a Le Cordon Bleu graduate, worked for Charlie Trotter and now runs her own restaurant, La Diosa, in Chicago.

3-Course Interview: bartender Will Chilton

The B Mac’s bartender on serving the French Quarter
Bartender Will Chilton built a following at French Quarter watering hole The Chart Room, and those customers followed him to B Mac's (819 St. Louis St., 504-252-2026; www.bmacs.weebly.com) a year and a half ago. Chilton spoke with Gambit about bartending in the French Quarter and about the changes in the bar scene over the past 20 years.

3-Course Interview: coffee roaster Matt Cronin

Mojo Coffee House’s barista-turned-roaster talks beans and cocktails
Last year, Mojo Coffee House (1500 Magazine St., 504-525-2244; 4700 Freret St., 504-875-2243; www.mojocoffeeroasters.com) joined the "third wave" coffee scene and jumped into the roasting business. Barista-turned-roaster Matt Cronin roasts beans at a 1,600-square-foot roasting facility in the Black Pearl neighborhood.

3 Course Interview: Big Freedia

The Queen Diva talks New Orleans soul food cooking, her pop-up restaurant and her upcoming cookbook
Bounce artist and reality TV star Big Freedia held a soul food pop-up at Cafe Reconcile in Central City on April 27. She cooked some of her favorite New Orleans dishes as a crew from her Fuse TV show filmed an episode of Big Freedia: Queen of Bounce.

3 Course Interview: Norma Palacios

An expert on Garifuna cuisine on her cooking demonstration at Jazz Fest
The New Orleans Jazz & Heritage Festival's Cultural Exchange Pavilion features Belize in 2016. It includes the culture of the Garifuna, who are descendants of Africans and Native Americans who settled along the Caribbean coast of Honduras, Belize, Guatemala and Nicaragua.

3-Course Interview: Titus Perkins

The executive kitchen manager at Brennan’s New Orleans on his Faces of Diversity Award
At 16 years old, Titus Perkins had a criminal record and worked a 5 a.m. jockey shift in the kitchen at the Fair Grounds Race Course. He made a good impression and went on to work for Ralph Brennan as a dishwasher, making $4.50 an hour.


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