- 2 hours ago
Nobody does food like New Orleans. Join us for a spirited conversation about the dishes, traditions, and hometown flavors that define the city. Through personal stories, favorite local eats, and plenty of laughs, we will celebrate the unique connection between food, culture, music, and community that makes New Orleans one of the world's most unforgettable food destinations.
Category
🎈
FunTranscript
00:03Okay, we about to set this stage on fire right here for the food and wine experience.
00:10I've been moving around all day but this is going to be the highlight for a lot of folks,
00:14man.
00:15And this panel is called the most delicious city on the earth and that definitely talks
00:20about this city called New Orleans.
00:22So, you know, every city has their foods but none are quite like New Orleans, a destination
00:28from around the world for people to get their food on.
00:31All these brothers, shout out to my people.
00:33They got some delicious gumbo.
00:34Shout out to them.
00:36But what we're going to do is we're going to get our panelists up here to tell you about some
00:41of their food favorites
00:42and experiences and some of the history of foods around this city.
00:47So coming up right now, I'm going to need y'all to clap real big because they're about to do
00:52the thing.
00:53One of our panelists, y'all got to make some noise for Tokyo Vanity coming up to the stage.
00:59Give it up for Tokyo Vanity.
01:01Yeah, yeah.
01:03Also from New Orleans, we have Brittany Ricard, the founder of Coda Skin.
01:12And also we have none other than the Queen Diva Best Believer.
01:18Give it up for Big Frida.
01:22All right.
01:23The most delicious city on earth.
01:25They're about to make this thing real tasty up here.
01:28And our host for this one, our moderator, is going to be Victoria Umarogi.
01:34All right.
01:34Let's get this started.
01:35Give them a big round of applause.
01:36Let's get this thing started right here at the food and wine stage.
01:55Hello, hello, hello, everybody.
01:57How we feeling?
01:59Are we excited?
02:00We excited?
02:02New Orleans legends in the building.
02:05Big Frida.
02:06Tokyo.
02:07Yes.
02:08And Brittany Ricard.
02:11Welcome.
02:11Welcome.
02:12Welcome, everybody.
02:13How you feeling today?
02:14Pretty good.
02:14How you doing?
02:15I'm good.
02:15I'm so glad to be in y'all's presence.
02:17New Orleans legends in the building.
02:18I'm so excited.
02:20I feel amazing.
02:21Hey, everybody.
02:22Yes.
02:23And I love talking about food.
02:24So I'm very excited to have this conversation with you guys as locals, natives.
02:28Top of the Dome, I have to ask you first and foremost, when it comes to food here in New
02:31Orleans, what's a dish you can't do without and who makes it the best?
02:35It could be like someone in your family.
02:36It could be a restaurant, corner store.
02:38Tell me, like, what's your favorite when it comes to mine?
02:41Well, my favorite, one of the things I love is cabbage and cornbread.
02:47And I make it the best.
02:49Okay.
02:50What do you put in it?
02:51What makes it the best that you make?
02:52Well, I put pickled meat in it.
02:53I put pigtails and pickled meat.
02:57I also put a little bit of smoked sausage in it.
03:00But ain't nothing like a smothered cabbage with a little sweet cornbread on the side.
03:04That sounds delicious.
03:05You throwing it down.
03:06All right.
03:07How about you, Tokyo?
03:08Mine would be, hey, how y'all doing?
03:11Mine would be smothered potatoes with a shrimp in it and a smoked sausage over the rice with a nice
03:18fried piece of catfish.
03:20Yay.
03:21I love it.
03:21Who makes it the best?
03:23I think I make it the best.
03:24But hold on.
03:25Let me tell y'all something.
03:27The booty bounce, what they call?
03:29Booty popping potatoes.
03:30The booty popping potatoes is Frida's own variation of that.
03:36And nobody can touch that.
03:38I made some yesterday.
03:39I got some for you.
03:40I'll be booty bouncing up over there in a minute.
03:42You ain't got nothing backstage.
03:43We can't have nothing to try.
03:45How about you, Brittany?
03:46Honestly, for me, I would have to say my favorite dish, first and foremost, has to be gumbo.
03:51I'm deeply rooted in New Orleans, so getting that Creole, that's Cajun, that spice, the meats, everything.
03:57And I don't want to be too cliche, but I got to give that to my mom.
04:00Like, she definitely makes the best gumbo.
04:03But if I'm going to go to, like, a restaurant, I'd have to say Neo's.
04:08Okay.
04:08Neo's have some really, really, really good gumbo.
04:10So anytime I'm in town, I make sure I go over there from, whether it's their gumbo or even their
04:15charbroiled oysters, my absolute fave.
04:17I second that motion.
04:18Okay, period.
04:20But where can I get some really good charbroiled oysters?
04:23Neo's.
04:23Neo's.
04:23Neo's.
04:24And Acme.
04:25I like Acme too.
04:26I like Acme and Neo's.
04:28But Neo's.
04:29Neo's, not Acme.
04:30What about you?
04:31The Draco's?
04:32No, not Draco's.
04:34No.
04:34I do like Acme and Metarino, but I do feel like we, I feel like people in New Orleans, we
04:40like street oysters.
04:41And I feel like if you want a street oyster feel, but you don't know what street to go on,
04:46Neo's is the perfect place for you to be.
04:48Yes.
04:48You'll get that experience.
04:50All right.
04:50We got to check that out.
04:51Neo's, Neo's.
04:52And so when people think of this city, there are a myriad of things that are, you know, that characterize
04:56it.
04:56Of course, the music, you all know a lot about that.
04:59I personally think of the innovative cocktails that come from here, but Paramount to most is the food, of course.
05:04So why do you think New Orleans food culture is so big here?
05:08I mean, first of all, first of all, we love to eat.
05:12You know, it's a big thing with us here, but a lot of time music and food go together.
05:17You know, we do a lot of these festivals and a lot of these festivals definitely have to offer food
05:22because we'd be hungry when we had all these places for all these hours, you know?
05:27What were you going to say, Brittany?
05:29No, I think when it comes down to that, I believe, I agree with that.
05:32Our culture, this is what we're about.
05:34Like, New Orleans in itself is one big gumbo pie filled with so many different ethnicities, so many different cultures.
05:41And when you put all that together, especially with us, like, we created the Cajun.
05:45We created that spice, that feel.
05:46So I feel like that's what it's really centered around, you know, just a mixture of so many different ethnicities
05:53and different types of food that you can try.
05:55So it's like, New Orleans, hands down.
05:57Yes.
05:57And I think definitely the thing for me would be, like, when I think of food, New Orleans is such
06:03a family place.
06:04And when I think of food, I think of family.
06:07Like, we always know that our family's going to get together and throw a party for something, and it's going
06:13to be the food that you've been craving all year.
06:15We just always ready to bring the best out for real.
06:18And then I feel like every other place I travel, I can eat the same things everywhere.
06:24But, like, they say New Orleans is a place of its own culture.
06:27So it's so many things that we can only eat here.
06:30Like, I didn't realize I never had Longhorn and a lot of other chain restaurants, but it's because New Orleans
06:36is a place we eat at home.
06:37And we eat at so many New Orleans-owned restaurants.
06:39There's so many restaurants that are only here.
06:42So, yeah, I agree with them.
06:44We just, we got it.
06:45We got that swag when it comes with that food.
06:48Bound.
06:49I love that.
06:49I love that.
06:50Is there an unpopular or controversial food opinion you have about where, like you mentioned earlier, Neal's for the Charboiled
06:57Oysters.
06:58Do you have an unpopular or controversial food opinion when it comes to New Orleans food?
07:03I don't want you trying gumbo or crawfish outside of New Orleans.
07:06People always say, oh, I don't eat crawfish.
07:08Where you trying it at?
07:09Arizona.
07:09Of course.
07:13I love that.
07:14I love that.
07:14Thanks.
07:15How about you, Brittany?
07:16No, I definitely agree with that.
07:17I feel like when it comes down to our food, we have such a distinctive taste to where you can't
07:21just get that type of food.
07:23You can get it anywhere.
07:24Like, anybody can get macaroni and cheese, like she said, with gumbo, but where are you trying it at?
07:29It's something about New Orleans that we're so rich in culture and so rich in flavor.
07:32You can't just say you made gumbo and think that it's New Orleans gumbo.
07:37Even with me, with me moving to Georgia, there are so many places that's so popular about, oh, New Orleans
07:42food, New Orleans cuisine, Louisiana cuisine.
07:44And when I get there, I'm like, this ain't New Orleans.
07:47Right.
07:48Like, this is not what I signed up for.
07:50You know what I'm saying?
07:50So you have to get that only in New Orleans.
07:53They can't bring it.
07:53They can't replicate it.
07:54They can't make it anywhere else.
07:56It's got to be here.
07:57It's got to be home for us.
07:58How about you?
07:59The one controversial thing that I would say is that a lot of times these places that's out of town
08:05want to name their business New Orleans inspired or New Orleans something.
08:10And a lot of times the people don't be from New Orleans.
08:13And so when you go there and you try this and you think you're about to get some New Orleans
08:17soul food or something inspired by New Orleans, it'd be a flop.
08:22And so that's my controversial thing that a lot of these places that name their place something with New Orleans
08:28in it and don't be from New Orleans.
08:30Agreed.
08:30And I blame the internet because it got you feeling like as long as you can make it look like
08:35it, it don't have to taste like it.
08:36And that's the problem.
08:37Right.
08:38I respect that.
08:38And I understand that like I see pool boys all over the place, but they don't taste like they taste
08:43here.
08:43On a sub or a hoagie.
08:44Ain't nothing like a hoagie.
08:47Ain't nothing like a New Orleans pool boy, honey.
08:49I go all around the world.
08:51And when I get back home, this is the one place that I know I can get a real pool
08:55boy.
08:55Agreed.
08:56I love that.
08:56I love that.
08:57Is there another city?
08:58I know you've traveled all over the world.
09:00And I know you mentioned you tried some of the like franchise food places in different states that people like.
09:05Is there another city that you've traveled to or called home temporarily that has a food culture that you do
09:10appreciate?
09:15I would say, I would say Texas.
09:18I would say Houston.
09:19I promise.
09:20I was just about to say that.
09:21Yeah, definitely.
09:22Houston have a few things.
09:23A little bit.
09:24Just a little bit.
09:25Not a lot.
09:25Not a lot.
09:26You know.
09:28She riding down New Orleans.
09:30Clearly.
09:30Wow.
09:31That's crazy.
09:32I just thought I would see today.
09:34What are your favorites from Houston?
09:36Like the Houston like food, culinary.
09:38I mean, my favorite from Houston is the stuffed turkey leg.
09:41You know, they have that down pack.
09:44So they really do that.
09:45Well, I've had the stuffed turkey leg.
09:48That's about it though.
09:50You know.
09:50Well, that wasn't very far.
09:52But that was good.
09:55Listen, I can't even come back because I'm about to talk about the turkey leg too.
09:58So that's pretty much all we got.
10:00Okay.
10:00That's even close to it.
10:02Okay.
10:02I think my thing would be is no place that I just really be fiending for their food.
10:07They end up having a restaurant.
10:10So it's like, in Houston, I'm really infatuated with Gracie's.
10:15But that's as far as it go for me.
10:17You get what I'm saying?
10:18Yeah.
10:18Or like if I go to LA, I want to eat at crustaceans.
10:22But that's as far as it go for me.
10:23So I guess I like New York street food.
10:25What Gracie said?
10:26Charlie be having like, well, inspired New Orleans food.
10:30I really feel like they got somebody from New Orleans that's giving them some recipes.
10:33Oh, I thought she was talking about Gracie Corner.
10:36Oh, I'm screaming.
10:40Okay.
10:41I love it.
10:42That's about it though.
10:43That's as far as it go for me.
10:46So I'm going to do some quick fire questions for you.
10:49You got to tell me which one you prefer.
10:50Okay.
10:52So red beans or gumbo?
10:56That's hard.
10:57That's hard.
10:59Both.
11:00No, for real.
11:02You can't choose.
11:03Yeah.
11:03Them two different times a year.
11:04Like stop playing.
11:05Don't do nothing like that.
11:06Red beans is like every Monday.
11:08Yeah.
11:09Gumbo is anytime you feel like it's not hot enough, you know, cold enough to eat gumbo.
11:14I agree.
11:15Because at the end of the day, those two dishes, first and foremost, they take a lot to make.
11:19They're not just a quick little recipe throw in.
11:21Yeah.
11:22They're also something that you could store for a long time.
11:24I didn't have, we all didn't put our red beans in the freezer and thawed it out late
11:27on down the line.
11:28I got something in there from August the 28th.
11:30Okay.
11:30I got something in there too.
11:33Well, we know where to party at after this y'all.
11:35Okay.
11:36I can start on them.
11:37I'm going to call.
11:39Take that meat out the freezer.
11:41I would have to say both too.
11:42That's hard.
11:43All right.
11:44All right.
11:44That's hard.
11:45You can't go without either one of them.
11:46I love it.
11:47All right.
11:47That was messy.
11:48Got you.
11:49And what's one dish you'll fight somebody over?
11:51Now you don't have to really fight them.
11:53Crawfish pies.
11:54If I come home with crawfish pies, y'all know that's not something you often see in your
11:58house.
11:58Stop playing.
11:59I come home with some crawfish pies.
12:01I get any missing.
12:03They might, you might be missing.
12:06I would say some good roasts and some string beans.
12:10Oh, that's right.
12:11They got me getting hungry.
12:13Like, oh my God.
12:14I'm not even thinking all of that, but now it's on my mind.
12:16Oh my God.
12:17For me to fight you behind.
12:21I don't know.
12:21I just got to go back to gumbo because like she said, gumbo is a, it's a different time
12:25of the year.
12:26So you don't make gumbo every quarter, every month or whatever.
12:29You probably getting gumbo down the holidays, Thanksgiving, Christmas and stuff like that.
12:33So if I come home and my gumbo gone and I know I had, I had to wait to December
12:36to get
12:37it.
12:37Oh, we got a problem.
12:38We got a problem.
12:39The worst thing for gumbo is being the last person to get a bowl before a Spurl.
12:43Everybody says your fault.
12:46You left that spoon in there.
12:49You put rice in there.
12:51Oh my God.
12:52That's what's so funny about gumbo that people don't know though.
12:55Like you literally could be in line to get gumbo and it's one bowl in between and not
12:59a Spurl.
13:01It's a very delicate, you know, food, you know, and you have to make sure that when
13:07you cook gumbo, you immediately, you, you disperse it to different containers because the heat
13:13from the conversation from the heat at the bottom and the coolness at the tops, it makes
13:18it bubble really quickly and go to Spurl.
13:21And it could end the whole holiday.
13:23That's why people grandma be like, I'm serving a gumbo and everybody not going in my pot.
13:29True.
13:30And I know you all are very good cooks.
13:32You know, I already know you said you make your food the best.
13:34If you have to go to a restaurant, you already said Neo's for the oysters.
13:37If you had to go to a restaurant in the city, where are you going when you're in town?
13:43I'm going to Neo's.
13:45Well, for me, if I need my cup of gumbo and I need my crawfish pies, you know, I'm at
13:51Arlene's
13:52Brothers.
13:52Okay.
13:53You know, we in a building.
13:55Listen, I feel like it's based off of what you want.
13:58You know, if you want gumbo, I would definitely have to go to Neo's or whatever.
14:01And I have had Arlene's Brothers crawfish pies and they are delicious.
14:06So I definitely got to give him that.
14:08But again, it's really based off with exactly what you're looking for.
14:11So that's the thing.
14:12New Orleans has so many different restaurants and so much to offer.
14:16You really don't.
14:17There's so many places that you can go.
14:18I just got hooked on having, um, what is that, that, that restaurant?
14:22Uh, Larry just opened, but it's, uh, um, he, he opened 25 on Monday.
14:26It's on June.
14:27No, the other one is Monday.
14:29It's, he got the big peach tree in there.
14:34Spicy mango.
14:35Spicy mango.
14:35Yeah.
14:36That was my mango.
14:37I haven't been yet.
14:38I haven't been yet either.
14:39They have, uh, um, this cabbage that they sell.
14:43It's a, um, it's like a spicy cabbage.
14:46It is so good.
14:48That's my first time having a, what is, what's that?
14:50Kimchi.
14:52What?
14:53That's spicy cabbage.
14:54Oh, no, whatever this is.
14:56I just, I just tried.
14:57That's my first time trying that type of dish.
14:59And it was absolutely amazing.
15:01So like I said, that's the thing with New Orleans.
15:02There's so many different places that you can go for specific things.
15:05Like Ollie's brother for the crawfish pies, Neal's for gumbo, or.
15:09I just tried to try.
15:10No, that was really good.
15:11I mean, I love everything at Neal's.
15:13I love the cornbread dressing.
15:14When are we getting big Frida's?
15:16Oh, yeah.
15:17Well, soon there.
15:17Y'all will be getting big Frida's.
15:19Can't wait.
15:19Okay.
15:20Hotel, restaurant all coming real, real soon.
15:22Okay.
15:23We're almost there.
15:24Oh.
15:24I'm so grateful.
15:25And that's one of my favorite things to hear when you come in town.
15:28Like landing in town and somebody calling you and texting you and telling you Frida doing a party.
15:34Baby, shut down Christmas.
15:36We on the way.
15:37Because Frida really tore down for real.
15:40I need to try it.
15:41I got to try it.
15:42All right.
15:42Next.
15:43Either or.
15:44Crawfish or shrimp?
15:46Crawfish.
15:47Crawfish.
15:48Shrimp for me.
15:49Really?
15:50Yeah, I couldn't even get shrimp growing up.
15:52It was too high.
15:54Ah, okay.
15:55Yeah, we only could get $20 worth of crawfish for all the shrimp.
16:00It's going to always be crawfish.
16:01Oh, I feel like both of them you could use in different dishes.
16:03But it's going to always be crawfish.
16:05I mean, I'm New Orleans.
16:06Yeah.
16:06Through and through.
16:07So, definitely crawfish.
16:08And for you it's shrimp.
16:10Yeah.
16:10Why shrimp, Frida?
16:11Well, because you can make a lot of things with shrimp too.
16:13Your bell peppers, your crawfish, I mean, your shrimp pasta.
16:17I mean, your gumbo.
16:18You got a lot of things that can go with shrimp as well.
16:21Right.
16:21That's true.
16:22You know, crawfish tails are limited when you come to certain dishes.
16:25But shrimp, you could put them in just about everything.
16:27Just like the booty popping potatoes, right?
16:29Oh, absolutely.
16:30I got to have some of these booty popping potatoes.
16:32Whatever she said about the potatoes, just whatever.
16:34We can go to the next question, booty popping potatoes.
16:38All right.
16:39Po'boy or muffalata?
16:41Am I saying that right?
16:42Muffalata?
16:43Definitely a po'boy.
16:44What is a muffalata?
16:45Right.
16:45I hate them.
16:47I hate them.
16:48I have never.
16:49I don't know nobody named Muffin.
16:51That is nasty.
16:52A muffalata.
16:53What is that?
16:54What is that?
16:55There's a sandwich that usually comes with all of that extra meat on it and olives and terrible.
17:01Period.
17:02Po'boy, po'boy.
17:03That's all I need to know.
17:03I'm not really a meaty queen.
17:06Stop it.
17:09I love it.
17:10I love it.
17:11Praline or beignet?
17:12You say what?
17:14Praline or beignet.
17:15Am I saying praline or beignet?
17:15Oh, pleurine or beignet.
17:16Praline.
17:17I'm sorry.
17:17I like pecan candy.
17:19That's a hard one too.
17:21I like both.
17:21But if I had to choose pleurines, for sure.
17:24I'm going to go with pecan candy and have a longer shelf life.
17:29I was about to say beignets, but she made so much sense.
17:32Like y'all know after we fry them and flip them, like if you don't eat them, it's true.
17:37I always hate it when somebody bought me beignets home.
17:40Like, do you not like me?
17:43I agree.
17:44I'm about to say beignets, but that makes so much sense when you think about it.
17:47What are you doing right now?
17:47It's three bricks in a bag.
17:49Literally.
17:51But if you have to get a beignet, do you like the sweet or the savory?
17:55What is a savory?
17:56See, this is the problem.
17:58See, like you have to go to the pleurine place in the quarter and get the savory.
18:05Like I've had the hot sauce.
18:06Anita's?
18:07No, the pleurine place in the quarter.
18:10Okay.
18:11It's like Charlotte's.
18:12It's like on something.
18:13It's the pleurine place.
18:14But like I've had the hot sauce beignets.
18:16I've had like the stuffed crawfish beignets.
18:19Take me tomorrow.
18:20And the savory are really good.
18:22But of course.
18:23Is that beignets?
18:24Yeah.
18:24But we grew up only on like the sweet one, you know, with the powdered sugar.
18:29And if you, you know, at home in New Orleans, you couldn't get to afford a beignet, you would
18:34take some biscuits and you would make your own beignet.
18:37Your biscuits and powdered sugar.
18:39Yeah.
18:39Mm-hmm.
18:40Y'all going to take her tomorrow to try the savory ones?
18:42Yes.
18:43Yeah.
18:44The way you think I was waiting on the answer.
18:47Yes.
18:49Rennie, for you, are you sweet or savory?
18:51I'd have to say sweet.
18:52Okay.
18:53I haven't had the savory.
18:54So I'm sticking to the original.
18:56And controversially, where should I go to get the best beignets in town?
19:00Cafe Du Monde.
19:01Cafe Du Monde.
19:02Cafe Du Monde.
19:03That's what we grew up on.
19:04Yeah, that's all we grew up on.
19:05That's all we know.
19:05They used to be a $1.10.
19:07Yeah.
19:08They're not that no more.
19:09But they used to be a $1.10 and it was real cheap.
19:11You'd get your three little beignets and we could afford that at the time.
19:15I ain't never got a beignet for a $1.10.
19:18I would say for the audience who all are here is not that they go on.
19:21But they also got places out here like MCM that make glazed beignets and stuff.
19:26So it's a different experience.
19:27Anita's got different beignets too.
19:29It's a different experience.
19:31Okay.
19:31Yeah, so I have been on the glazed beignets and so I will go to the place across the river.
19:39I forgot the name of it.
19:41It's some Asian place.
19:43And then there's the donut shop right on Claiborne and Tyler Downo.
19:46They sell the glazed beignets, 24 hours, the team.
19:50Okay.
19:51Love it, love it.
19:51Y'all make sure y'all try to donuts on Tyra Lane before y'all leave too.
19:55Okay.
19:56Oh, definitely.
19:57That's my spot.
19:58My girl hooks it up.
19:59That's right.
20:00Yes.
20:00All right.
20:01And lastly, if New Orleans had a flavor, what would it be?
20:07Say that again?
20:08If New Orleans had a flavor, what would it be?
20:10Creole.
20:11Everything.
20:13Cajun.
20:14Right.
20:15Spicy.
20:15We give spicy.
20:16We give, yes, too much to take, too hot to handle.
20:19I love it.
20:20That's New Orleans.
20:21All the spice.
20:22Okay.
20:23All the spice.
20:24And lastly, what's one takeaway like that you would give to everybody about New Orleans food,
20:28how much it means to you, and how much it just means to the culture here?
20:33I would say just make sure that you experience New Orleans food.
20:38You know, it's nothing like New Orleans food.
20:40It's nothing like New Orleans culture.
20:42Make sure that if you do experience it, you go to a place that is a reputable place.
20:47Or if you eat from somebody from New Orleans, make sure that person is reputable and they're clean.
20:53And hopefully you enjoy your New Orleans experience.
20:57Okay.
20:59If it look like it's not in business anymore, if it look like it is falling down, if it was
21:04very hard to find, I promise you that's where you want to be eating at.
21:11If it's fine dining, that's some Instagram stuff.
21:14It just came.
21:15I'm telling you.
21:16You got to go to TT Trudy House.
21:18It's falling down, but it's on the third street and it's set up like a real restaurant in there.
21:22I promise you nobody live in that house.
21:24It's a restaurant.
21:25It's been in business 30 years.
21:28Repeat the question.
21:31I was asking if like for you, what would you say to everybody about New Orleans food and what it
21:37means to you and to the culture?
21:39New Orleans food, it means home.
21:43You know, me, be it traveling or moving, coming back home and being able to get that cuisine, being able
21:51to get that flavor, being able to get that Cajun,
21:54it means like just that, like I'm home.
21:57You know, it feels safe.
21:59It feels fun.
22:00It feels lively.
22:00It feels Mardi Gras.
22:01It feels Bourbon Street.
22:02It feels all of that.
22:03So that's, if that's one takeaway that I can give when it comes down to our culture, you know, everybody,
22:09everybody's a piece of that.
22:11You know what I'm saying?
22:12Tokyo with her success, Frida with her success.
22:14Like, this is what New Orleans is.
22:17You do it, me.
22:19Real big, in a Cajun spicy way.
22:21So if that's one take I can give to everybody, New Orleans is home.
22:25Always.
22:25I love it.
22:26I love it.
22:26Everybody give it up for these legends right here.
22:28Big Frida, Tokyo Vanity, and Brittany Ricard.
22:31Thank you guys so much for this conversation on New Orleans food culture.
22:35Now you gotta take me out to eat.
22:37Come on.
22:38Come on.
22:38Let's go.
22:39Thank you so much everybody.
22:40We gotta get the blue top of the potatoes.
22:41Okay.
22:42Y'all gonna give me a shot.
22:43Y'all standing up please.
Comments