NARRATOR: Major funding for "Dook Chase: A Chef's Journey" was provided by the Melvin S. Cohen Foundation Incorporated.

Additional support by Zatarain's, bringing the flavors of New Orleans home for over 125 years.

Zatarain's, born and raised in New Orleans.

From the spice of jambalaya, to the flavors of a classic crab boil, it's a taste of New Orleans made at home.

And by Camellia Beans, rooted in New Orleans since 1923.

A family business with a devotion to beans spanning four generations.

Camellia Beans, a taste of home.

DOOK: This time on "A Chef's Journey," we're in downtown New Orleans with Chef Zoe Chase here at the New Orleans Culinary and Hospitality Institute.

ZOE: Also known as NOCHI.

I'm so excited to be back.

I graduated in 2021.

We have an exciting tour by Gerald Duhon.

DOOK: Well, lead the way.

Let's go in.

♪ (theme music playing) ♪ GERALD: Chefs, welcome.

ZOE: Good to see you.

GERALD: So glad to have you all here back at NOCHI.

DOOK: How you been?

GERALD: It's wonderful to have you on campus.

DOOK: Great to see you.

GERALD: Y'all know this place so well, Chef, as an alum.

Come on, you know what we have going on.

Great stuff in the building.

Really all about our students and the culinary labs.

Let's go check them out.

DOOK: I love it.

GERALD: Let's go see what's going on in the lab.

DOOK: Let's go.

ZOE: I'm excited.

GERALD: Chefs, welcome to one of our two culinary labs that we have here... KALEN: Hey.

GERALD: ...at NOCHI.

But you know, you need an expert to take you through this space.

Why not one of the instructors here, Chef Kalen Gray... KALEN: Hi.

GERALD: ...who's one of our graduates, and is, this is his lab.

DOOK: All right.

KALEN: Thank you, good morning.

ZOE: Thanks for having us.

DOOK: Good to see you, Chef, how you been?

KALEN: Good to see you, hey, welcome back.

ZOE: Glad to be back.

KALEN: Welcome back.

GERALD: Absolutely, absolutely.

ZOE: Thank you.

DOOK: Well, Chef, tell us what's going on here.

KALEN: In this lab, over a 100-day process, we teach students from the ground up into becoming culinary chefs in the industry.

We teach them knife cuts.

We teach them all sorts of cooking techniques.

This is a amazing facility to be in, amazing, um, students we have here today.

DOOK: And you have all the state-of-the-art equipment, so they really can get a great education, learn not only the cuisine of New Orleans, but the cuisine of the world.

You can teach everything right in this kitchen.

KALEN: Right.

I graduated from this culinary school, and then my life became full circle.

Now I'm back teaching and helping these guys and guiding them to become whatever they want to be in life, you know?

Whatever they want to do, we are here to guide them and help them and coach them, and partner with people like you, that have your own restaurant and your own family legacy.

And these guys, we want to help them build their family legacies.

ZOE: Feels like just yesterday I was here, chopping and learning everything.

So, what do they have going on here?

KALEN: Today, we are in the banquets part of the cohort.

ZOE: Okay.

KALEN: So right now, these guys are... They wanted to do a like a, kind of a loaded baked potato.

ZOE: All right, Chef.

How are you doing?

What's your name?

TYSHAWN: I'm doing good, thanks for asking.

My name is Tyshawn.

ZOE: So, what you making today?

TYSHAWN: Buttermilk ranch.

DOOK: It looks great, but you know, I'm hearing y'all are getting ready to graduate.

How does that feel?

Are you getting excited about it?

TYSHAWN: Man, like I'm about to really shoot to the stars, like, you know what I'm saying?

ZOE: Okay.

TYSHAWN: Like, it's just everything here has been so fun.

ZOE: It felt the same exact way for me.

So I'm happy that you know, after years, you're still feeling the same exact thing.

TYSHAWN: Yeah.

DOOK: But no, the buttermilk dressing looks great.

I want to dive in and take a little taste, if you don't mind.

And just make sure... ZOE: All the flavors are there.

DOOK: Well, man, that's beautiful.

TYSHAWN: Thank you.

KALEN: Good job.

TYSHAWN: Aced it.

ZOE: Aced it.

DOOK: Aced it, ready to graduate.

All right, well, let's keep touring this beautiful facility and move on to the next kitchen.

Thank y'all for allowing us to be in here.

ZOE: Thank you.

TYSHAWN: Thank you.

KALEN: Thanks for coming.

ZOE: Glad to be back in the baking and pastry lab.

How are you doing, Chef Danae?

How are you doing, Chef Terrell?

TERRELL: Doing good, doing good.

DANAE: Good.

ZOE: So what are you guys fixing?

TERRELL: So today we have our homemade biscuits, topped with a honey butter.

ZOE: Okay.

Smells and looks delicious.

So, give me a rundown of what's a day in the life of a baking and pastry student?

DANAE: So, we typically start out with lectures in the morning.

ZOE: Okay.

DANAE: And then from there, we'll come in here and demo whatever the production is for the day.

ZOE: Mm-hmm.

DANAE: And then once we do that, we set them free into the wild to produce.

ZOE: I remember my two weeks of baking and pastry making.

Two-day process of croissants.

DANAE: Yeah.

ZOE: And I was very, very nervous... TERRELL: Whew.

ZOE: ...but very, very excited.

This is your second time here.

So you were culinary first... TERRELL: Yes, ma'am.

ZOE: ...and now you're doing baking and pastry.

TERRELL: Yes.

ZOE: So, how has that been?

TERRELL: Culinary is really easy.

ZOE: Mm-hmm.

TERRELL: You get to just put stuff in a pot.

ZOE: Right.

TERRELL: Go back and just check it whenever.

ZOE: You don't have to think about it.

TERRELL: But when it comes to this, it's a whole different feel.

ZOE: Yeah.

TERRELL: A whole different world.

ZOE: It's to the T. BOTH: Yes.

ZOE: You got to... BOTH: Yes.

ZOE: ...you know, be very precise.

TERRELL: Yes.

ZOE: But yeah, everything smells delicious, and it looks amazing.

Thank y'all so much... TERRELL: No problem.

ZOE: ...for the tour.

DANAE: Of course.

ZOE: It was so nice, and we're going to continue and go to the dining lab.

TERRELL: All right.

DANAE: All right, see you soon.

TERRELL: See you.

ZOE: Thank y'all.

REBECCA: Welcome back, welcome back.

ZOE: It feels so good to be back.

Remember, like it was yesterday, coming up with my pop-up concept.

So, tell us a little bit more about this pop-up concept.

REBECCA: Well, this pop-up concept is called Waliimo.

ZOE: Okay.

REBECCA: So it means feast.

This is featuring our East African cuisine.

So these students were so excited to bring something new to the city that we don't get to enjoy or eat.

So it was a lot of education for the students, but also the instructors.

Chef Jacob is whipping up some stuff for us right now.

ZOE: Nice.

JACOB: So this is what we're calling an awaze beef.

So it's some tender cuts of tenderloin, right, that we're searing up nice and hard, and we're putting a sauce on here.

It's like stewed down peppers and onions and tomatoes.

A lot of berbere spice in there, which is one of the national spice blends of Ethiopia.

REBECCA: Take it off so they can smell it.

Chef, do you smell that?

DOOK: Oh, I smell that coming through.

Those beautiful... REBECCA: Berbere is like... DOOK: ...flavors coming in there.

REBECCA: ...meaty perfume.

DOOK: Yeah.

ZOE: So nice.

DOOK: It smells great, and I know what this is.

We got some great greens blanching.

JACOB: Exactly.

REBECCA: The cool thing about this pop-up is that it's completely different than our last one, and the time before, and the time before.

Our pop-up together, you were my second cohort back in... ZOE: Yep.

REBECCA: ...2021.

ZOE: Yep.

REBECCA: And you were in the winning group.

Zoe's concept was called Vivace.

ZOE: Yes.

DOOK: Vivace.

ZOE: It was a southern Italian Amalfi Coast... REBECCA: Amalfi.

DOOK: Okay, I like that.

REBECCA: ...and it was summertime, so it was a lot of bright, bold flavors, a lot of seafood.

ZOE: Man, it was so exciting to create, and then to actually come up with the recipes, and then make it into an actual restaurant... REBECCA: Yeah.

ZOE: ...actual service.

It was so exciting.

DOOK: What I love so much about it is this is the last big test before you dive in.

They get to operate the back of the house of the restaurant, the front of the house, prepare the menu, prepare food costs, and everything they learned that which you chefs, have been teaching them.

JACOB: Yeah, it's been really great.

It's been great to see it come to fruition.

It's been great to see the feedback that we've been getting and a lot of the positivity that's been coming through.

DOOK: And I'm always here to eat, so... ZOE: Yeah.

DOOK: ...any pop-up you all have, I'm coming in, and I love to sit down and eat... REBECCA: It's what we do best.

DOOK: ...and enjoy a great meal.

REBECCA: Yeah.

DOOK: Thank you, chef.

What a great time we had at NOCHI, and, and now you're showcasing some of the dishes that you did during the pop-up, correct?

ZOE: Yes.

So today, I have a paneed chicken with a fennel salad.

So let's start off with our chicken.

So I have my pan on a medium heat.

I'm just gonna add a little canola oil.

Make sure the oil has a good layer.

Not too much oil, but enough to where our chicken is gonna brown really nicely.

So to start off our chicken, I have some chicken breast that we pounded out real thin so that it's not gonna take too long to cook.

So, to here, we're gonna add our Creole seasoning.

And of course, we're gonna season both sides.

And then we're gonna do our egg wash.

So our egg wash is gonna help us bind those Italian breadcrumbs that we have here.

So we're gonna add our breadcrumbs.

And we're just gonna start pounding this out.

DOOK: And not only are you tenderizing that chicken breast... ZOE: Right.

DOOK: ...to cook, but you're spreading it out so it can cook a little faster, because you don't want... ZOE: Right.

DOOK: ...those breadcrumbs to burn.

You're looking just for a little texture... ZOE: Yeah, mm-hmm.

DOOK: ...just to give them that crunch.

ZOE: We're gonna add our chicken to our pan.

We're gonna cook this on five minutes on each side.

DOOK: As y'all were ending culinary school, you all had to create a pop-up.

Start to finish... ZOE: Yes.

DOOK: Your restaurant, go for it, and showcase what you're doing.

ZOE: Right.

So we thinking, okay, we graduate in August.

It's a summer.

Let's continue the summer theme.

So we thought, okay, Amalfi Coast, Southern Italian.

And I resonated with it a lot because it reminded me of our Creole culture, like they use red pepper sauce, where we use a Creole sauce.

We do paneed chicken, paneed veal.

You know, we have red fish.

So I loved how that concept, I learned different flavors... DOOK: Mm-hmm.

ZOE: ...but it was still flavors that I was used to.

DOOK: That's beautiful.

ZOE: Our pop-up was called Vivace.

DOOK: Vivace?

ZOE: Vivace.

DOOK: Okay.

And for you all to learn the different cultures, and now embrace it and say, "This is what we can do," showcase it on this level... ZOE: Yes.

DOOK: Fascinating.

Well, this one looks like it's getting there.

It's pretty good.

ZOE: Yes.

DOOK: Might be ready to flip.

ZOE: All right.

Let's see, let's flip our chicken.

DOOK: Let's see our chicken magic.

ZOE: Ooh.

DOOK: Oh, look at that.

ZOE: That's perfect.

DOOK: Beautiful coloration that you have.

ZOE: Perfect.

DOOK: Well, I'm gonna play sous chef today.

I'll get a butter sauce going on here.

ZOE: Yes.

Gonna add some butter to our pan.

DOOK: Okay, oh.

ZOE: And you can use a generous amount of butter, because that's the basis of our sauce.

DOOK: Yes, chef.

ZOE: So we don't wanna burn the butter.

Then once our butter is melted, we could add a little bit of our flour.

And make sure you get those clumps out.

We don't want any clumps of flour.

DOOK: Uh-oh, uh-oh.

I'm about to get in trouble here.

I'm back in school.

Yes, chef.

ZOE: Maybe you could use your whisk.

DOOK: Yeah, oh!

And you thought I was the bossiest one in the kitchen.

Check this out.

All right.

ZOE: That's looking beautiful.

DOOK: I'm back on the heat.

That's looking beautiful.

ZOE: All right, now we could add our garlic.

We have a little shallots we could add.

DOOK: Little garlic, a little shallots going in.

ZOE: Perfect.

DOOK: Come back with a whisk.

ZOE: Mm-hmm.

DOOK: Move that around a little bit.

Okay, it's smelling good.

ZOE: It smells delicious.

DOOK: I may need to borrow some of your salt.

ZOE: Yes.

DOOK: I see... ZOE: We'll add a little salt.

DOOK: Hitting it with a little pepper.

ZOE: Mm-hmm.

And then we could add some of that lemon juice.

Come with a little lemon juice here.

And then you can see it already started to thicken that up just a little.

ZOE: Right, and see how that's thick?

We're gonna add a little heavy cream so we could loosen up the sauce a little bit, but still keep that thickness with the heavy cream.

DOOK: So I'm folding it in and stirring it in.

ZOE: Mm-hmm.

Perfect.

Let's do some chives.

DOOK: And now that this sauce is looking beautiful... ZOE: Yes.

DOOK: ...one thing I want you to do is I want you to taste it to make sure... ZOE: Yes.

DOOK: ...we're there, I got to get a A in this class.

ZOE: Yeah, mm.

DOOK: Mm.

ZOE: Perfect, you still taste that lemon, but you also cooked that flour out.

That's the most important part.

Always cook the flour out, because you don't want that taste of flour.

All right, now our chicken is ready, and we're just gonna let that rest while we get started on our fennel salad.

So to our bowl, we're gonna add our fennel.

And I sliced this not too thin, but also you don't want it too thick.

And then we have our watercress.

And this is all about green, just adding more green, more color, more flavor.

We have some dill here that we're going to add.

We have some golden raisins.

DOOK: So you're playing with colors... ZOE: Yes.

DOOK: ...you're playing with textures.

ZOE: Some okra.

And then to our base for the sauce, we're going to add a little salt, and we're going to juice some oranges.

DOOK: Okay.

ZOE: Citrus, we're going summer vibes.

DOOK: I love it, I love where we're going here.

ZOE: And then we're going to add a little olive oil.

It's coming out beautiful.

DOOK: It smells beautiful.

ZOE: Now it's time to plate.

DOOK: Tell me how you want your sauce plated, chef.

All right, so we coming right in the middle.

ZOE: Do a little circle.

DOOK: Okay.

ZOE: Get a little fancy.

DOOK: Get a little fancy.

Coming around here... ZOE: Mm-hmm.

DOOK: ...making some room.

ZOE: Here's another technique.

If you get a little spoon.

DOOK: Uh-oh, I'm still learning.

ZOE: All right.

So now we're going to add our chicken.

We're going to do it a little to the side and play around with it, garnish it how you want it.

Just... a little like that.

Then we want to make sure we get those raisins.

All right, we're ready to serve.

DOOK: Thank you, this looks beautiful.

ZOE: And then for our final garnish, we're going to zest a little orange.

All right, we finished our first dish, our paneed chicken with our vibrant fennel salad.

We have two more dishes.

I'm excited to cook them.

DOOK: I'm looking forward to learning.

ZOE: Today, we're going to make our squid ink crab meat pasta.

So, to our pan here, we have a medium heat.

I'm going to add some butter, and of course, we're always generous with our butter.

And while our butter is melting, I'm going to add some garlic.

And of course, we always want to season as we go, so just a little salt added to that.

DOOK: What I loved about coming to see the pop-up was not only you learned an aspect, your team developed these recipes.

ZOE: When we created this dish, we were thinking still continuing on the summer, but also we didn't want to just do a regular pasta, so that's how we got our squid ink pasta.

DOOK: With that squid ink pasta, you're going to taste some of that, that salty brine coming through.

ZOE: All the dishes I felt comfortable with, but also was excited to add a new flair and just new techniques and styles.

We're going to add our green peas.

And we're going to let these cook for two to three minutes.

All right, now that our green peas are cooking, we're going to add our mushrooms.

DOOK: And the smell... ZOE: Delicious.

DOOK: ...if you see that garlic that's just coming up as she added those peas.

Now the mushrooms are getting ready to just soak up all that greatness.

ZOE: We're going to add a little seafood seasoning.

We're going to add our heavy cream.

We're going to let that cook for a little bit.

Season a little more.

DOOK: So it's not just me, as you add, you add.

I learned it from the chef right here.

ZOE: Yeah.

All right, now we're going to fold in our beautiful crab meat.

DOOK: Oh, that just looks... ZOE: So delicious.

And then we're going to fold in our tomatoes.

And we fold in our tomatoes and our crab meat at the end because that's really just our color.

We don't want to cook that down too much.

DOOK: And, and now tell me, you saved some of that crab meat behind.

ZOE: Right, so we want to also have crab meat in our pasta, but we want the beautiful crab meat to showcase.

So in our pot right here, we're going to add some butter.

DOOK: Okay, as you were sharing with me earlier is, as you fold in this pasta and work, you don't want to have to go fishing for that crab meat.

ZOE: Right.

DOOK: You want to top it.

ZOE: Right, because our crab meat is really our star with our squid ink pasta.

So I'm going to add in my pasta.

And we're just going to start folding this in.

DOOK: And as you fold that in, I'm going to reach over and grab this crab meat.

ZOE: Mm-hmm.

And then we're just going to heat this crab meat to top off our pasta as a pretty garnish.

Our green onion.

You can put a little seafood season.

DOOK: Delicious.

ZOE: All right, our pasta is looking delicious.

So we're going to take our pasta and you twirl it... DOOK: Okay.

ZOE: ...so that we get a little height.

DOOK: Oh, you're building the height in the bowl.

ZOE: Yeah, mm-hmm.

DOOK: See, I'm, I'm learning right here watching you and a cooking show.

ZOE: All right.

We're just kind of creating.

And then we're just going to get our beautiful mushrooms, our beautiful peas, and we're just going to all add that on the side.

All right, now we're going to add our crab meat.

Our beautiful lump crab meat, we're just going to lay right on the top.

DOOK: Oh, wow.

ZOE: Tarragon as garnish, just placing it.

DOOK: And that brings it together.

It has a little licorice flavor... ZOE: Mm-hmm.

DOOK: ...but it's not too overpowering.

ZOE: Not too much.

DOOK: They marry pretty good.

ZOE: Yeah.

DOOK: Saw you zesting that orange early on.

ZOE: Yes.

DOOK: So now I got to try my hand at this zesting.

ZOE: Yes, continue the vibrant, summery, delicious dish.

Beautiful squid ink summer crab meat linguine.

Delicious.

DOOK: Alright, one more to go.

ZOE: Last dish, we have our grilled red fish with our roasted red pepper sauce and some summer grilled vegetables.

So here first, I'm going to get our red pepper, and I'm going to start roasting it.

DOOK: There's two ways you can do this, right?

Zoe's doing it over the stove, which is my favorite.

Or if you want to cut them in half, put them in the oven at 425 degrees and let them roast that way.

But don't be afraid when you see that blackness, because you're going to remove that skin.

ZOE: Mm-hmm.

DOOK: It's the inside, that's where you want that flavor to come through.

ZOE: Our pepper is looking good and charred.

We're going to add it to our plastic bag so it can steam.

All right, perfect.

And what that's going to do is that's going to make our peppers soft so we can cut it.

DOOK: Yeah.

And it allows that skin to release, right?

So when you come out that bag, see how soft it looks, and then now you just take that paring knife, look how easy that skin came off.

ZOE: Mm-hmm.

DOOK: And Zoe has a bowl that we did that's full... ZOE: Yes.

DOOK: ...to make her sauce.

ZOE: So now we can get started on our sauce, some peppers.

We're going to add some garlic.

Some onion.

A little bit of chicken stock.

And a little basil.

All right, now we're going to blend this up.

(whirring).

All right, that's looking right where we want it.

Of course, we're going to give it a little taste, see where it's at.

Perfect.

We're going to add our sauce to our pan, and we're going to heat it up.

All right, now we're going to get started on our summer vegetables.

We have our eggplant in water so it doesn't brown.

So we're just going to get our plate, get a couple of these eggplants.

We're going to put a little olive oil, and we're going to season with a little salt.

Little salt, little pepper... both sides.

All right, now we can hit them on that grill.

And all we want is a nice char on these.

(sizzling).

Perfect.

Same thing with the squash, seasoned with a little salt, pepper, and we'll char them just like those eggplants.

Such a perfect, summery, vibrant dish.

All right, now we have our vegetables roasting.

While these are roasting, we'll cook them each side two to three minutes.

Doesn't take too long because that skillet is nice and hot.

All right, we'll get started on our fish.

So to our pan, we'll add some butter.

Now, to my fish, I'm going to add a little bit of oil, and I'm going to season it with our Creole seasoning.

Season on both sides, of course.

And here on our fish, we cut our fish so that this is going to give our fish beautiful grill marks.

All right, so we're going to start with our skin down.

And once that pan starts to really get hot and start to sizzle, we're just going to press our fish down a little bit so that our skin doesn't curl up.

DOOK: So that's the thing, when you go skin side down, you want that pan hot.

ZOE: All right, let's check on our beautiful... DOOK: Am I ready to flip?

I'm smelling it.

ZOE: Yes, let's see.

DOOK: Start to turn these up, and look at that.

ZOE: Beautiful, that's exactly what we want, that nice char.

DOOK: I got my third test, and I'm passing, huh, Chef?

ZOE: All right, we're going to heat our sauce up from earlier, and I'm just going to add a little bit of butter, and we're going to let that melt and heat up.

It's looking absolutely fabulous.

DOOK: It's how you want it, Chef?

ZOE: Mm-hmm.

DOOK: All right.

ZOE: A+.

DOOK: A+?

Uh-oh.

ZOE: All right, our fish is looking ready to turn.

Oh, wow.

DOOK: Look at that color.

ZOE: Beautiful, that crispiness, this is exactly what we want.

And the pop-up did amazing.

We got a real nice compliments.

Everybody loved it.

They thought it still felt Creole, but a different flair with the Italian, and it was just really exciting, the amazing feedback that we got from it.

DOOK: Well, look, being here, I know they enjoyed the flavors... ZOE: Mm-hmm.

DOOK: ...because I've enjoyed every dish that I've tasted.

ZOE: All right, we're going to flip this other one.

Oh.

DOOK: Just look how beautiful that looks.

Beautiful.

That nice crisp, that's exactly what we want.

DOOK: But the crispiness.

ZOE: So beautiful, and we'll just set this fish on the side.

All right.

Now we can get ready to plate.

The sauce is just smelling so delicious.

DOOK: That smells... ZOE: And this one, I'm thinking we're going to do the sauce just on one side of the plate.

That's the beauty of creating dishes.

You can play around with it, see how you want to plate it.

All right, now we're going to add our fish.

DOOK: And you're starting to see who perfects the presentation in the restaurant.

ZOE: Now we're going to plate our beautiful summer vegetables.

All right.

Now we can add our garnish.

I have a little yellow raisins here.

Sprinkle that.

We have some dill we could put on the top.

Finishing off our garnish, our vibrant grilled red fish, roasted red pepper with our summer vegetables.

DOOK: And... ZOE: It's delicious.

DOOK: ...it looks fabulous.

And I want to thank you for coming on the show and bringing me back to culinary school.

ZOE: Yes.

DOOK: And it's just been a pleasure to learn new techniques, similar flavors, building.

And as we continue to learn, I want you to continue to join us on our next chapter of "A Chef's Journey."

NARRATOR: In his new cookbook, Chef Dook Chase explores the legendary dishes and unique food traditions of New Orleans.

This companion to "A Chef's Journey," with all the recipes from the series and more than 125 color photos, is available for $32.99 plus shipping.

To order, call 1-800-815-3153 or purchase online at wyes.org.

DOOK: Don't watch it, watch pot never boil.

We're coming in.

And now we'll start to add the gagootz, or the cucuza, you choose.

This is my Christmas in July, I tell you what.

Look, I'm working your whole farm.

Before you know it, I'm going to be a farmer.

VINCE: I'm going to hire you.

DOOK: That's good, I want to get to work.

They look beautiful.

We'll start to turn these over.

CLEO: Ask questions later, never ask them while you were there.

And that was always my thing.

I'm like, "Why, why do we have to do this, Aunt Cleo?"

She said, "Don't ask questions, little girl, just do what I'm telling you.

Just do it."

And it was always a great thing to see her energy, to feel her spirit, to feel her come alive when she did these dishes.

DOOK: The goal was whoever eats last, eats a little bit.

So you got to beat your brothers to every plate of it.

Cheers, Mom.

Mm... awesome.

NARRATOR: For more information about "Dook Chase: A Chef's Journey," visit wyes.org.

Major funding for "Dook Chase: A Chef's Journey" was provided by the Melvin S. Cohen Foundation Incorporated.

Additional support by Zatarain's, bringing the flavors of New Orleans home.

Rooted in the city's rich culinary traditions, Zatarain's is born and raised in New Orleans.

From rice mixes to frozen meals, it's an authentic taste of New Orleans.

And by Camellia Beans.

You shouldn't rush a red bean.

Let it cook, then you can gather around with family and share in its distinct culture.

Camellia Beans, a taste of home.

♪ ♪