Photos

Pictured: The James Brown Poor Boy, a specialty of Parkway Bakery & Tavern, is a combo of BBQ beef, fried shrimp, melted pepper jack cheese and spicy mayo. Parkway manager and head chef Justin Kennedy prepared the tasty new classic for Dook Chase at the iconic New Orleans sandwich spot. Episode: 104. Photo: Margaret Crosby.
Pictured: Inspired by a visit to American Seafood, Dook prepared Whole Trout Cacciatore in this episode, showcasing the bounty of Louisiana’s coastal waters. Episode 107. Photo: Eugenia Uhl.
Commander’s Palace, a New Orleans Garden District landmark since 1893, has a new modern Creole menu created by Chef Meg Bickford.  Pictured: Co-proprietor Ti Martin and Dook Chase discuss the history of the legendary restaurant over a custom cocktail – Tequila Mockingbird II. Episode 108. Photo: Margaret Crosby.
Chef E.J. Lagasse, who took over the reins of Emeril’s his father’s flagship restaurant in 2022, is the youngest chef to lead a two MICHELIN Star restaurant. Pictured: Chef E. J. Lagasse prepared an Emeril’s classic, Barbecue Shrimp, and shared legacy stories with Dook Chase on A Chef’s Journey. Episode 109. Photo: Margaret Crosby.
Chefs Dook and Zoe Chase visited the New Orleans Culinary and Hospitality Institute, or NOCHI,  for a tour of Zoe’s alma mater. Pictured: Chef Jacob Anguiano with Dook Chase in the downtown culinary school’s 5th Floor dining lab. Episode 110. Photo: Margaret Crosby.
Chapter IV Restaurant in downtown New Orleans is a celebration of the four generations that have carried on the Dooky Chase Legacy. Executive Chef Gavin Goins, whose grandmother was a sister of Leah Chase, prepares modern takes on classic Creole breakfast and brunch dishes.   Pictured: New Orleans-style BBQ Shrimp at Chapter IV. Episode 112. Photo: Margaret Crosby.
Pictured: Following his stop for brunch at Chapter IV, Chef Dook Chase made Pain Perdu and Chicken, a twist on a popular southern dish. Think Chicken and Waffles, New Orleans style.  Episode 112. Photo: Eugenia Uhl.
Pictured: Dook Chase visited award-winning chef Donald Link at his restaurant Cochon on Tchoupitoulas Street in New Orleans. The chefs talked about Cajun cuisine over a sampling of summer dishes starring Creole tomatoes. Episode 113. Photo: Margaret Crosby.
Founded by Arvinder and Pardeep Vilkhu, who immigrated from India to New Orleans in 1984, Saffron Nola merges Indian and New Orleans culinary traditions. Pictured: Chef Arvinder Vilkhu and Chef Dook Chase survey the ingredients for Curried Seafood Gumbo. Episode 118. Photo: Margaret Crosby.
Pictured: Curried Seafood Gumbo, a highlight of the Saffron Nola menu, features the spiciness of  Indian cuisine in New Orleans’ ubiquitous dish. Episode 118. Photo: Margaret Crosby.
Pictured: Leah Chase’s niece Cleo Robinson, who joined Leah in the kitchen in 1980, prepared Oyster Stuffed Pork Chops and shared family stories with Dook Chase in an episode about the upstairs dining room at Dooky Chase, where Civil Rights history was made. Episode 124. Photo: Margaret Crosby.
The final stop on Chef Dook’s Journey was the Chase Family Pavilion in Sun, Louisiana, for a country potluck. Pictured: Barbecued ribs prepared by Chef Dook were on the menu for the family gathering in St. Tammany Parish. Episode 126. Photo: Margaret Crosby.
Pictured: Dook Chase stopped at Dakar NOLA on Magazine Street where Chef Serigne Mbaye explores the culinary connections between West Africa and New Orleans, blending Senegalese food traditions with Louisiana ingredients. Episode 114. Photo: Margaret Crosby.
On his journey Dook Chase sampled contemporary Mexican cuisine at Acamaya in New Orleans’ Bywater neighborhood. Pictured: Classically trained chef Ana Castro (left) and her sister Lydia Castro are the proprietors of the coastal Mexican seafood restaurant Acamaya. Episode 116.