>> this takes a much larger piece than it does anywhere else. we live to eat in new orleans. and then you will hear somebody walking down the street talking about what they had to eat yesterday what they will have for dinner, how they would come on -- cut their duck they just shot at the camp.

one of the greatest confusions of the food of new orleans is it creole or cajun? what is it? so originally creole and cajun were two completely different kinds of cuisine creole was -- cajun was from southwest louisiana and was hot the word creole itself comes from the hispanic word that means native so the first creole or the first native offspring was a french and spanish settlers and their food is city food. it is more refined and not as spicy as cajun but very well seasoned. we are right next to the french market it was an active market here in the city from

the very earliest days of 1718. so the bounty of everything available that was fresh and local using french and spanish traditional preparation with the true indigenous crew seen my desk cuisine development. the hallmark of creole's of all we have to say no matter what it is, invariable that it starts off that you've written on -- that you make a roux. it was a french preparation in france it's butter and flour but here butter would burn before get to that dark color. once you have that the other

thing that goes into everything is celery and bell pepper and onions. that is what i like to refer to as the creole sauce. onion celery and carrots originally was from france when they first got here undoubtedly they brought with them their seeds and ingredients intending to carry on the way they had in france but here we are painfully aware to be under sea level the matter where you are how will you grow a carrot? you can't. not even a place to dig a grave because the water table is so high so that is how i believe carrots came out and the pepper went in. so that is the crux of the flavor the basis of everything is the dark free goal with tan

celery bell pepper and onion added it also would have tomato cajun food tends to be brown creole food is often tomato -based love the color the flavor and of course nothing is as delicious as a creepy old tomato in season. that is an important element. so this is one of the great culinary gems, this is the continuously operated restaurant in new orleans dating back to 1856. only three owners but the traditions have remained constant and authentic. gumbo is probably the most emblematic dish.

sometimes the word is used to describe who we are as a people. a gumbo is a very personal thing. here we have a very typical gumbo that means some of the beautiful thickening comes not just from the roux that gives the color but also the powder which was introduced to the original settlers by the indians. it has a very unusual side effect it sickens literally the liquid it goes into so some gumbo will have a chili powder or some will have okra. and the fascinating thing is where does it get its name?

from the choctaw indians the word that they used it means the thread power and they call those sassafras leaves combo the african-american slaves here in new orleans many of them came from west africa so the word there for okra was gumbo. so a lot of people truly believe that gumbo gets its name from the word okra but how can we ever tell if it was the choctaw for the african slave and gumbo? this is a

mystery i don't think we will ever solve. this is combination the original you can find the entrance it has capers and pickles and parsley but when the rama lodge sauce came across the atlantic ocean and changed of course it probably changed because every frazier ration or lack thereof so that is a dicey issue that refrigeration so that of the dead the consequence of mannings is dramatically changed here in new orleans and came a fiery kissing cousin that is known as creole

mustard. it is dark brown like a german mustard that is spicy and omissions and that forms the base. you can even see the little mustard seeds of the traditional new orleans from a lot. again and again here in new orleans we will find dishes that came in a very pure form from france but was tweaked a little bit when i got here. so it is a perfect example of that so conversely we also operate food museums in those places like antoine you will see this magical french guy it was invented in france in the

1800s it is like a fringe fiber cooked twice so it pops up making this delicious bite of hot potato like nothing else. much to my surprise i discovered back in the 80s that the french people had forgotten about this. it was not on the menu you could not find it in france but here in new orleans it goes along just as it always did because we are sticklers for tradition here. there are specific food that center around our tradition king cake it's not carnival time unless there is king cake everywhere and that goes through the entire 40 days of lent. the pole boy sandwich is the most iconic dish and created

1929 during the streetcar strike they were originally the poor boy but most important to understand is that it is all about the bread new orleans french bread is uniquely different it is soft and beautiful on the inside so the original po'boy was designed to be a sandwich enough to feed an entire family with one sandwich. it was invented from the martin brothers. the two brothers who originally were streetcar conductors felt sorry for those starving poor boys who were striking for a living wage so they set out with their french bread maker

create a sandwich big enough to feed a whole family so he stretched out a piece of brown paper think how big it had to be in one other innovation instead of slightly pointed like a traditional baguette so whoever got the end cut would not get the short end of the deal so the po'boy sandwich gets its name from the streetcar strike and that there is a poor boy loaf was the result of that. here is a special menu since 1914 they were partners and

madame and her hat on -- husband john were working for the madame and that is where she learned the special preparation. it is unique and delicious because the chicken is fried without any batter or coding but the potatoes are fried in the same oil and the whole thing is heavily with fresh garlic and fresh parsley chopped together but you do have to order in advance because it takes almost an hour to prepare. we are standing and america's oldest and up bar here at the restaurant and the most famous cocktail invented here is the

grasshopper. that famous dessert cocktail on the even prohibition and we will show you exactly how to make it. are you ready? start off with equal white and dark crammed to coco, that also cream demand, white and green, heavy cream, lacour, i.c.e., give it a good shake. blend it well to make it frothy and beautiful. they pour that into a stem glass and then with a brandy floater. and here it is the perfect grasshopper cocktail.

that change the whole game in 1718 we had a completely clean slate. it was messy after the floods but the slate was clean and consequently we have the opportunity to do two things. number one the city realized how endangered our life here really is and consequently how endangered are the third traditions know whether a po'boy sandwich or a cocktail it all seems to matter more. at matters more that it is preserved in the tradition is carried forward. however at the same time hurricane katrina brought

enormous influx of people all across the country who moved here in droves and decided they wanted to live here. and based on the change of population but the food began to change. we have seen a greater diversion and the kinds of foods served and the restaurants we have and the lotion of the restaurant business like we have ever seen before. fourteen years after hurricane katrina we have over twice as many restaurants in new orleans as before. when visitors come here the most important thing is that they have an authentic food experience. try the po'boy sandwich or a

bowl of gumbo or crawfish for the first time. it is all delicious and an adventure. that is what i want our visitors to experience and then go home with a special food memory they created here in new orleans.

a mac if they could come back to america today to see that the most important play on broadway now is a play that lien i is is alexander hamilton and to see that now distribution of wealth in the united states and the amount

of money for politics today, they would fear that many of these things are going on with that uncanny sampling --dash resemblance to what they revolted against. >> in 1935 the first visit here, he came here to cure himself it was still a very small town, a manufacturing town