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"Duck Andouille Gumbo: Réveillon Celebration (Part I of III)"

David Torkanowsky (left) and Luther Kent at the Spring 2009 Fund Drive
Part 1:

Part 2:

On today’s show, we visit Chef Brian Landry of Galatoire's to explore the history of Réveillon, a French Christmas Eve tradition, taking place at restaurants throughout New Orleans. We also stop by Café Adelaide, as Chef Chris Lusk digs into his culinary roots.

During this hour, Luther Kent provides the rhythm and soul, talking of his early years as a teenage musician and bringing us up-to-date with his current work in the Crescent City.

Culinary Crossroads: Réveillon at Galatoire's; culinary roots of Chris Lusk

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