Festing in Place

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WWOZ presents Jazz Festing in Place, 2020, an 8-day broadcast event,  April 23-26 and April 30-May 3 from 11am-7pm, the same days and hours as the originally-scheduled Jazz Fest!  The schedule includes over 100 archival Jazz Fest performances from and an awesome list of headliners: Fats Domino, Professor Longhair, Trombone Shorty, Dr. John, The Radiators, The Neville Brothers, Irma Thomas, and Allen Toussaint. Thanks to our sponsors for helping us make it happen.

  Uniti Fiber |  Entergy Corporation |  Blue Plate Mayonnaise | Luzianne Tea | French Market Coffee
The Goldring Family Foundation | Camellia Beans | The Fertel Foundation | Tabasco
Major Services | Courtney & Mike Katzenstein | CMC Drywall | Jones Walker LLP | Atmos Energy
Gia Maione Prima Foundation | Copeland's Family of Restaurants | Miller Lite | JAMNOLA

 

2020 Crescent City Blues & BBQ Festival: Festing In Place

Sat, 10/10/20
Mark your calendar: on the weekend of October 16-18, we'll be partnering with the New Orleans Jazz & Heritage Foundation to present a virtual Crescent City Blues & BBQ Festival, both on the air and online. Our video team has recorded the past six festivals, and we'll be re-... Read more

2020 Crescent City Blues & BBQ Festival: Festing In Place

Sat, 10/10/20
Mark your calendar: on the weekend of October 16-18, we'll be partnering with the New Orleans Jazz & Heritage Foundation to present a virtual Crescent City Blues & BBQ Festival, both on the air and online. Our video team has recorded the past six festivals, and we'll be re-... Read more

2020 Crescent City Blues & BBQ Festival: Festing In Place

Sun, 09/20/20
Mark your calendar: on the weekend of October 16-18, we'll be partnering with the New Orleans Jazz & Heritage Foundation to present a virtual Crescent City Blues & BBQ Festival, both on the air and online. Our video team has recorded the past six festivals, and we'll be re-... Read more

Help support WWOZ with your very own sign by Nan Parati, the sign writer for Jazz Fest

Sat, 08/08/20
At the end of a Jazz Fest day back in 1986, I was out on the field (in what is now the Folk area) writing a stack of band signs for the next day's festival. Two men ambled up and stood, watching me write, though I was more interested in the fact that Aaron Neville was sitti... Read more

"Jazz Festing In Place" Cubes

Wed, 04/29/20
Get the downloadable version of our broadcast schedule for 2020! Read more

Classic Jazz Fest Recipe: Alligator Sauce Piquante

Fri, 04/24/20
From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Alligator Sauce Piquante, as prepared by: Joe Cahn, New Orleans School of Cooking. 1/2 lb. lard 2 lbs. alligator meat, defatted a... Read more

Classic Jazz Fest Recipe: Red Beans and Rice

Fri, 04/24/20
From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Red Beans and Rice as prepared by Judith Burks and Albert Sabi. 1 ham shank 2 lbs. red beans 2 medium onions, chopped 2 stalks cel... Read more

Classic Jazz Fest Recipe: Crawfish Pie

Fri, 04/24/20
From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Pie as prepared by John Whelan, Roxanne Enterprises, New Orleans. 1 1/2 lbs. cooked crawfish meat (8-10 lbs. live crawfis... Read more

Classic Jazz Fest Recipe: Crawfish Corn Maquechoux

Fri, 04/24/20
From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Corn Maquechoux (an Indian Creole Dish From So. Louisiana) as prepared by: Leon Mayers and Billy Fava, Mayers Catering 4... Read more

Classic Jazz Fest Recipe: Hot Boudin (Boudin Blanc)

Fri, 04/24/20
From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Hot Boudin (Boudin Blanc) as prepared by Chick Fortner, The Hot Boudin Company, New Orleans 2 - 3 lbs. boneless pork 1/2: 2 lbs. ... Read more

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