Ep 101
On this episode of Dook Chase: A Chef’s Journey, the chef boards the Riverboat City of New Orleans to explore the Mississippi River’s influence on the city with Matt Dow of the New Orleans Steamboat Company and a family of riverboat captains. Inspired by his river journey, Dook heads to the kitchen to prepare Venison with Turnips and Onions, Mushroom and Wild Rice Pilaf, and Squash and Shrimp.
Ep 102
Today on Dook Chase: A Chef’s Journey, the chef travels to Plaquemines Parish to showcase the bounty of southeast Louisiana at a family-owned farm. For four generations, DiCarlo Creole Farms has grown seasonal produce for area markets including an Italian specialty crop, cucuzza. Back in his kitchen, Dook prepares Sauteed Cucuzza, Heirloom Carrots with Honey Mint Glaze, and Whole Fried Catfish.
Ep 103
On this episode of Dook Chase: A Chef’s Journey, the chef visits Madisonville, on the north shore of Lake Pontchartrain, where his grandmother Leah Chase grew up. Dook joins Leah’s niece Cleo Robinson to talk about the tradition of canning and preserving that filled her mother’s pantry with jars of fresh fruits and vegetables. In his kitchen Dook prepares Homemade Red Plum Jelly, and Ratatouille.
Ep 104
Today on Dook Chase: A Chef’s Journey, the chef stops at Parkway Bakery and Tavern, an iconic poor boy shop in the Bayou St. John neighborhood. Dook samples a new classic, the James Brown, and discusses poor boy history with head chef Justin Kennedy. Back in his kitchen Dook makes his own specialties: Soft Shell Crab on Crab Po-boy, Sweet Potato & Oyster Sandwich, and Hot Roast Beef Po-boy.
Ep 105
This time on Dook Chase: A Chef’s Journey, the chef joins his mother in his home kitchen to reminisce about family meals. Alva Jean Chase prepares a favorite recipe, oven pork chops, she would serve husband Edgar “Dooky” Chase III, and sons Trevor, Travis and Dook. Inspired by memories, back in his kitchen Dook prepares Grandmother Rita’s Baked Chicken, Big Dooky’s Bone in Rib Eye, and Pecan Tart.
Ep 106
Today on Dook Chase: A Chef’s Journey, the chef honors the memory of his grandmother, Leah Chase. In the Dooky Chase kitchen, Chef Cleo Robinson, Leah’s niece, shares stories about working with the Queen of Creole Cuisine. Then Dook and his cousin Tracie Haydel Griffin talk about Leah’s legacy. Chef Dook prepares Oyster & Artichoke soup, Stuffed Veal with Crawfish Dressing, and Beef Pepper Steak.
Ep 107
On this episode of Dook Chase: A Chef’s Journey, the chef visits an open air market that puts the catch of local fishermen into the hands of home cooks. American Seafood owner Wayne Hess talks to Dook about Louisiana seafood, the heart of local culinary traditions. Back in his kitchen, seafood shines with Whole Trout Cacciatore, Stewed Blue Crabs, and Oyster & Crab Sauce over Pan Fried Eggplant.
Ep 108
Today on Dook Chase: A Chef’s Journey, the chef joins Chef Meg Bickford at Commander’s Palace to sample her modern Creole menu. Over a custom cocktail, he talks with co-proprietor Ti Martin about the Garden District landmark and her mother, restaurateur Ella Brennan. Inspired, Dook offers twists on favorites: Trout Almondine with Parsnip Puree, Bananas Foster Bread Pudding, and a Classic Daiquiri.
Ep 109
On Dook Chase: A Chef’s Journey, the chef stops at Emeril’s to meet Chef E. J. Lagasse, who took the reins of his father’s flagship restaurant in 2022. The youngest chef to lead a two star MICHELIN restaurant, E.J. chef cooks Barbecue Shrimp and shares legacy stories with Dook. In his kitchen Dook prepares Deviled Eggs with Caviar and Chips, Shrimp Calas, and Not Your Grandmother’s Gumbo.
Ep 110
On this episode of Dook Chase: A Chef’s Journey, the chef joins Chef Zoe Chase for a tour of the New Orleans Culinary and Hospitality Institute (NOCHI) where Zoe studied culinary arts. Inspired by the visit with instructors and students at the downtown facility, Chefs Dook and Zoe return to the kitchen to prepare Paneed Chicken Cutlet, Squid Ink Pasta, and Redfish with Roasted Red Pepper Sauce.
Ep 111
Today on Dook Chase: A Chef’s Journey, the chef heads to the city’s 7th Ward for a stop at Vaucresson Creole Café and Deli. Dook helps Chef Bunny Young prepare Crab, Crawfish and Corn Bisque and talks with Vance Vaucresson about the history of his family’s 120-year-old Creole sausage company. Dook showcases Daube Glace, Sausage and Onions over Grits, and Chaurice Croquettes with Mustard Sauce.
Ep 112
This time on Dook Chase: A Chef’s Journey, the chef joins his cousin, Executive Chef Gavin Goins, at Chapter IV, Dook’s downtown restaurant celebrating four generations that have carried on the Dooky Chase legacy, with modern takes on classic Creole breakfast and lunch dishes. In his kitchen, Chef Dook prepares Pain Perdu and Chicken, Pulled Pork Benedict, Egg Frittata Bites with Spinach & Ham.
Ep 113
Today on Dook Chase: A Chef’s Journey, the chef visits Cochon on Tchoupitoulas Street where Chef Donald Link taps into his family’s Cajun culinary traditions. Dook talks to the award-winning chef about the bounty of the bayou and samples dishes starring Creole tomatoes. In his kitchen, Chef Dook features Pork Shoulder Fricassee, Egg Salad and Creole Tomato Sandwich, and Rabbit Sauce Piquante.
Ep 114
This time on Dook Chase: A Chef’s Journey, the chef visits Dakar NOLA, the 2024 James Beard Best New Restaurant. Over dishes inspired by the food of Senegal where he grew up, Chef Serigne Mbaye talks to Dook about culinary connections between West Africa and New Orleans. In his kitchen Chef Dook prepares Greens with Coconut Milk, Sweet Potato Casserole, and Black Eyed Pea Stew with Lamb Shank.
Ep 115
On this episode of Dook Chase: A Chef’s Journey, the chef visits Angelo Brocato’s Ice Cream Parlor, an Italian sweet shop established 120 years ago in New Orleans. Dook sits down with Arthur Brocato, grandson of the founder, to sample traditional Sicilian pastries, including cannoli and fig cookies. Back in his kitchen Dook makes Almond Crisp with Chocolate Mousse, Lemon Mint Sorbet, and Fig Bars.
Ep 116
Today on Dook Chase: A Chef’s Journey, the chef stops at Acamaya for a taste of Chef Ana Castro’s contemporary Mexican cuisine. Dook joins Chef Ana and her sister Lydia, co-proprietors of the Bywater neighborhood restaurant, to talk about their roots in Mexico City and the menu’s coastal seafood dishes. Then Chef Dook puts his spin on Tortilla Soup, Shrimp Ceviche Tostadas, and Pork Tamales.
Ep 117
This time on Dook Chase: A Chef’s Journey, the chef visits Dong Phuong Bakery in New Orleans East. Established by South Vietnamese refugees, the bakery is known for its traditional pastries, bahn mi loaves and unique brioche-style king cake. Dook gets a tour from Linh Garza, daughter of founders De and Huong Tran, then heads to his kitchen to make Vegetarian Banh Mi, Crawfish Pies, and Banh Flan.
Ep 118
Today on Dook Chase: A Chef’s Journey, the chef explores Indian Cuisine with Chef Arvinder Vilkhu at Saffron Nola. The nationally recognized restaurant marries New Orleans and Indian culinary traditions in dishes like Curried Seafood Gumbo that Chef Arvinder prepared for Dook. In his kitchen Chef Dook puts his spin on Tandoori Chicken, Aloo Gobi (Cauliflower Potato Curry), and Beef Madras Curry.
Ep 119
Today on Dook Chase: A Chef’s Journey, the chef sits down with jazz historian Dr. Michael White at Dooky Chase’s Restaurant to explore the connection between food and music, reflected in the legacy of Dook’s trumpet-playing grandfather and his grandmother, Chef Leah Chase. In his kitchen Chef Dook prepares Succotash with Shrimp, Stuffed Eggplant with Oysters, and Rosemary Lemon Butter Chicken.
Ep 120
This time on Dook Chase: A Chef’s Journey, the chef gets a pastry lesson from Chef Kaitlin Guerin at Lagniappe Bakehouse. Dook helps make croissants and samples the chef’s locally-inspired creations in her Central City bakery. Inspired by Chef Kaitlin’s celebration of Southern foodways, Chef Dook prepares Seasonal Fruit Tarte, Poached Pears with Chantilly Cream, and Glazed Banana Nut Bread.
Ep 121
On this episode of Dook Chase: A Chef’s Journey, the chef heads to the French Quarter for an ice cream how-to with Kenneth Chauvin at Sweet Saint. At his family-operated parlor, Kenneth creates unique flavors that reflect New Orleans’ history and culture. After indulging in his guilty pleasure, Chef Dook makes Coffee Creme Brulee, Panna Cotta with Caramelized Peaches, and Filled Tuile Cookie Cups.
Ep 122
This time on Dook Chase: A Chef’s Journey, the chef stops at Café Reconcile, a restaurant with a mission to provide job readiness opportunities for young people. Dook joins CEO Kheri Billy for lunch, then talks to Chef Martha Wiggins about the menu’s soul-filled local dishes. In his kitchen Chef Dook prepares Smothered Turkey Necks, Shrimp and Sausage Jambalaya, and Potatoes au Gratin with Brie.
Ep 123
Today on Dook Chase: A Chef’s Journey, the chef is at Dooky Chase’s to talk to his cousin Myla Poree about the multi-generational restaurant founded in 1941. Then Dook joins Chef Zoe Chase for toast spreads and conversation about the legacy of Leah Chase that lives on in the fifth generation. In his kitchen Chefs Dook and Zoe prepare Crawfish Bread, Soft Shell Crab Salad, and Seafood Pot Pie.
Ep 124
This time on Dook Chase: A Chef’s Journey, the chef takes viewers to a revamped upstairs dining room at Dooky Chase’s that played a significant role in the Civil Rights movement. Dook’s aunt, Stella Chase Reese, shares stories about this chapter of the restaurant’s history. In his kitchen Chef Dook and Chef Cleo Robinson prepare Oyster Stuffed Pork Chop, Stewed Okra and Duck a l’Orange.
Ep 125
On this episode of Dook Chase: A Chef’s Journey, the chef heads home for a fun cooking session with his wife Gretchen and children Sidney and Vito, who prepare family favorites, including lasagna, Brussels sprouts and a tomato cucumber salad. Back in his kitchen, Chef Dook makes Crawfish Mac & Cheese, Beef, Cauliflower and Sweet Pepper Stir-fry, and Paneed Pork Chops with Red Cabbage and Apples.
Ep 126
The final stop on Dook Chase: A Chef’s Journey is a potluck at the Chase Family Pavilion in Sun, Louisiana. The menu includes Chef’s Dook’s Barbecued Ribs, and Chargrilled Oysters prepared by Dook, his son Vito and Chef Zoe Chase. Chef Cleo Robinson makes Potato Salad and Fried Chicken. Over these and other favorite dishes, the family honors the legacy of the generations that started the journey.