More behind the stories
Have you started planning your Christmas feast menu yet? If not, you’re in luck, because we have some tasty holiday recipes for you in this week’s Field to Feast! TWILA’s Jennifer Finley takes us to Yvette Bonanno's kitchen, where she’s using Louisiana Pecans to serve up some delicious holiday treats.
Think about the best hamburger you’ve ever eaten, and what made that burger so delicious? More than likely, it starts with great beef! In this week’s Field to Feast, TWILA’s Jennifer Finley takes us R&R Duncan Cattle Co. to learn how they are raising a quality product from hoof to plate. Then, she travels to Spirits Food & Friends to get her hands on one of the best burgers in the state!
Read MoreKnock, knock. Who's there? Tuna. Tuna who? You can tune a piano but you cant tune a fish! This week TWILA’s Jennifer Finley and Commander’s Palace Executive Chef, Tory McPhail reel in a catch of fresh tuna to serve up a seafood dish that combines the best of both Cajun and Mexican flavors. Is it lunchtime yet?!
Read MoreWhat happens when you combine Louisiana #rice and a delicious cocktail??? It's called happy hour, and I think we could all use a stiff drink after this week! TWILA's Jennifer Finley takes us to Crying Eagle Brewery in Lake Charles to mix up some creative new cocktails including fresh, Louisiana ingredients.
Read MoreIn this week's Field to Feast, TWILA's Jennifer Finley heads to Dulac with Commander's Palace Executive Chef Tory McPhail to reel in a boat full of Red Snapper, fresh from the Gulf of Mexico! Then, they head back to Chef McPhail's kitchen to whip up a "new classic" version of Shrimp & Tasso with rice... is your mouth watering yet?!
Read MoreIf you're looking for fresh, Louisiana beef, you're in luck! Beef- it's what's for dinner in this week's Field to Feast. TWILA's Jennifer Finley visits Iverstine Family Farms Butcher Shop in Baton Rouge and Beausoleil restaurant to serve up a delicious flat iron steak dish that will surely satisfy your taste buds!
Read MoreThe restaurant industry has been hit hard by the Covid-19 stay at home orders. However, many chefs have found new ways to get meals out to us with take out service. In this edition of Field to Feast, TWILA's Jennifer Finley visits with Chef Jeremy Langlois of Houmas House where there is plenty of room for social distancing while enjoying a special take out menu for Mother's Day weekend.
Read MoreField to Feast has become my mission to seek out great Louisiana ingredients and celebrate them at the dinner table with amazing cooks like Chef Celeste. We always ‘Pass A Great Time’ when we are cooking in the kitchen... and spending the day with Lance Nacio on the Bayou was also a joy. Lance is a Louisiana fisherman who was literally ‘Born on the Bayou’ and raised by trappers who lived off the land. He knows what a difference fresh ingredients make, and has dedicated his life to bringing those ingredients to our family dinner table.
Read MoreMost of us are at home during this time of COVID- 19, but Louisiana farmers and ranchers are still in their fields, working hard to bring all that is seasonal to your Easter table. One commodity in particular that is ready and available for your holiday meal, is crawfish. In this episode of Field to Feast, Jennifer Finley visits with Chef Celeste to enjoy some home-style cooking while practicing safe distancing.
Read MoreCrawfish season is here, and the crawdads are big and plentiful this year! In this month’s Field to Feast, TWILA's Jennifer Finley and Commander's Palace Executive Chef Tory Mcphail take us to Four Oaks Farm in Pointe Coupee, where they’re running crawfish traps and cooking up a crawfish dumpling stew you're sure to enjoy!
Read MoreIt’s the most wonderful time of the year! In this installment of “Field to Feast,” TWILA’s Jennifer Finley takes us to Houma’s House where Chef Jeremy Langlois is going to help us prepare the perfect Christmas dish for our holiday table!
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