On this week's New Orleans All the Way Live tune in for two sets of Luther Kent & Trick Bag recorded at the Crescent City Blues & BBQ Festival. We also visit with Frank Brigtsen of Brigtsen’s Restaurant in the Riverbend to begin our three part series exploring Reveillon Menus for this year’s holiday season.
To hear the full interview with Frank Brigtsen, including all the delicious audio morsels we coudn't fit into the show, check out the bonus tracks below the photos of Frank, his restaurant, and Brigtsen's Seafood Platter (popularly know as "The Shell Beach Diet").
The word "reveillon" comes from a French word meaning "awaken." Creole Catholic families looked forward to coming home from midnight mass on Christmas and New Year's eve to the reveillon meal awaiting them, a feast that stretched into the early hours of the following day. The tradition faded away early in the twentieth century, but was re-awakened with vigor in the 1990s in a new format. In New Orleans, December is now celebrated in over 40 local restaurants with the Reveillon menus, set four or five course meals showcasing the many unique flavors of New Orleans. Be sure to check out Part 2 and Part 3 of this series featuring Crescent City chefs offering Reveillon menus this holiday season.
New Orleans All the Way Live Web Feature: Frank Brigtsen's Full InterviewBonus Tracks: