3-course interview: chef Allison Vines-Rushing

On life after MiLa and her new pop-up
It's been more than two years since chef Allison Vines-Rushing left MiLa, the celebrated restaurant she and husband Slade Rushing opened in 2007 inside the Renaissance New Orleans Pere Marquette hotel. Vines-Rushing brings her pop-up Port City to Jacques-Imo's at 5 p.m.

3-Course interview: chef Hari Pulapaka

On farm-to-table dining
Hari Pulapaka is the executive chef and owner of Cress restaurant (www.cressrestaurant.com) in DeLand, Florida. He's also an associate professor of mathematics and computer science at Stetson University.

3-course interview: Leighann Smith, butcher

The pop-up chef talks sausage and craft butchering
Leighann Smith was the resident "meat mama" at Cochon Butcher where she ran the butcher and charcuterie department for five and a half years. She recently left to open the pop-up Piece of Meat Butcher (www.facebook.com/pieceofmeatbutcher) with partner Dan Jackson.

3-course interview: Matthew Holdren, carpenter

The woodworker on building out restaurants
Local carpenter and woodworker Matthew Holdren (www.matthewholdren.com) has worked on a number of restaurants in the city including Blue Oak BBQ, CellarDoor, Ursa Major, Booty's Street Food and The Franklin. Holdren spoke with Gambit about building out a restaurant and current trends in the industry.

3-Course Interview: Mandy Simpson of NOLA Boards

Locally made kitchen cutting boards and how to care for them
Mandy Simpson and her husband Daren Sumrow own the artisanal cutting board store NOLA Boards (4304 Magazine St., 504-516-2601; www.nolaboards.com). Together, the couple makes and sells kitchen cutting boards using local and exotic woods treated with mineral oil and beeswax.

3-Course Interview: distiller Maggie Campbell

The head distiller of Privateer Rum on craft distilling and women in the industry
Maggie Campbell got her first taste of distilling while traveling in Scotland in 2004. Twelve years later, she is head distiller and vice president of Massachusetts-based Privateer Rum and a panelist at the bartending and spirits conference Tales of the Cocktail.

3-Course interview: Mason Hereford of Turkey and the Wolf

On the cocktail and sandwich spot — and what the name means
Mason Hereford and his partner Lauren Holton are opening the casual sandwich and cocktail spot Turkey and the Wolf (739 Jackson Ave.; www.turkeyandthewolf.com) in the Irish Channel this month. Hereford was chef de cuisine at Coquette for several years.

3-Course Interview: Jilliann Tish of Belle of the Bar

The bartender talks pop-up cocktails and creating a bar program
Bartender and entrepreneur Jilliann Tish runs her own cocktail business, Belle of the Bar. What started out as an occasional pop-up evolved into a bar and cocktail consulting program in which Tish plans bar setups and signature cocktail programs for events.

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.


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