3-course interview: Nicole Eiden, Windowsill Pies baker

Nicole Eiden (pictured left) and her business partner Marielle Dupre started the pie-making business Windowsill Pies (www.windowsillpiesnola.com) five years ago. After winning both the Junior League of New Orleans' Woman Entrepreneur Fellowship, and a $10,000 prize on the Cooking Channel's Sugar Showdown, the duo is ready to open a shop.

3-course interview: tamale vendor Holly Hawthorne

“Holly Tamale” on her family’s recipe and selling tamales from a bicycle cart
Chances are if you've spent some time at downtown bars during the past 10 years, you've run into Holly Hawthorne. Better known as Holly Tamale, she's the woman with the pin-up hair and flashy getups biking around a hot pink tamale cart.

3-course interview: Jeremiah Tower on New Orleans and table manners

The chef and writer signs Table Manners in New Orleans Nov. 19
Jeremiah Tower, the chef behind legendary San Francisco area restaurants Chez Panisse (with Alice Waters) and Stars, is considered one of the fathers of California cuisine. He almost settled in New Orleans (he was thwarted by Hurricane Katrina) and currently lives in Merida, Mexico, where he likes to scuba dive and write.

3-course interview: Rowan Jacobsen on oysters of America

The author signs The Essential Oyster in New Orleans this month
Rowan Jacobsen (www.rowanjacobsen.com) knows oysters. Ten years ago, he published A Geography of Oysters, and his new book, The Essential Oyster, provides a close look at more than 100 of North America's most celebrated oysters, including their history, regional significance and the people and culture that surround them.

3-course interview: Wolf ’N’ Swallow’s Ryan Houlihan and Jennifer Jane

The chef-owners of the monthly dinner party dishing on the “speakeasy”
Jennifer Jane and Ryan "Chef Houla" Houlihan run the speakeasy Wolf 'n' Swallow (www.facebook.com/wolfnswallow), a monthly dinner party with changing themes at a French Quarter location. Last month's dinner featured Southeast Asian dishes, and the next event (Nov. 17) will focus on autumn flavors.

3-course interview: Loyola alum Bob Almeida, Napa winemaker

Lagniappe Peak Cuvee will fund a Loyola scholarship
Bob Almeida graduated from Loyola University in 1972 with a degree in business. After he retired in 2007, he bought a Napa Valley vineyard and started making wine.

3-Course interview: filmmaker James Martin on the Sazerac

Director of The New Orleans Sazerac on the making of the short film
James Martin first started asking questions about the Sazerac cocktail a few years ago when he launched www.thesipologist.com, a blog on which he explores cocktail culture and its history. His short film The New Orleans Sazerac screened at the New Orleans Film Festival.

3-Course interview: Leslie Iwerks on Ella Brennan

Ella Brennan: Commanding the Table screens at the New Orleans Film Festival
Filmmaker Leslie Iwerks is known for documentaries about Pixar, the Hearst family and her grandfather, Ub Iwerks, co-creator of Mickey Mouse. Her latest documentary, Ella Brennan: Commanding the Table, about restaurateur Ella Brennan, screens at the New Orleans Film Festival at 8:30 p.m.

3-course interview: bartender Daniel Victory

On the “interactive bartending school” at New Orleans Drink Lab
A veteran of the New Orleans bar industry, Daniel Victory opened his cocktail bar Victory (339 Baronne St., 504-522-8664; www.victorynola.com) in the Central Business District in 2010. Last fall, Victory and his partner Camille Whitworth opened New Orleans Drink Lab (www.drinklabnola.com), a bartending school above the bar.

3-Course interview: historian Paul Freedman

The author of Ten Restaurants That Changed America on dining in the U.S. and New Orleans
Paul Freedman is a professor of medieval history at Yale University and wrote the recently released Ten Restaurants That Changed America. The book features New Orleans' 176-year-old Antoine's, which Freedman includes for its elegant dining aesthetic and the French-Creole regional cuisine.

3-course interview: Chef Thomas Woods

Catering for Hollywood South
Chef Thomas Woods was the executive chef at the now-shuttered French Quarter Italian spot Maximo's Italian Grill. Now a catering chef for The Lakehouse restaurant in Mandeville, Woods cooks on film and commercial sets across the state.

3-course interview: cooking alligator with Chef Nathan Richard

The Kingfish chef prepares a five-course alligator dinner Sept. 22
At French Quarter restaurant Kingfish (337 Chartres St., 504-598-5005; www.kingfishneworleans.com), chef Nathan Richard pulls from his Cajun upbringing in Thibodaux, highlighting regional ingredients and dishes. With alligator hunting season in swing through September, Richard went to Bayou Black, where he's hunted alligators for a decade.


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