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