Louisiana Coastal Cooking Brings the Bayou to WYES

FOOD LOVERS AND FANS of Louisiana’s rich culinary heritage have something new to savor with the premiere of Louisiana Coastal Cooking. The highly anticipated series, distributed by American Public Television, will debut on WYES-TV on Saturday, April 5, at 9:00 a.m. Viewers can also stream the series on wyes.org and the free WYES and PBS apps. New episodes will air each Saturday at 9:00 a.m. with a repeat on Sundays at 11:00 a.m. Those outside the WYES broadcast area are encouraged to check local listings for airdates.

Funded by The Melvin S. Cohen Foundation, Inc. and Louisiana’s Delta Country, Plaquemines Parish, Louisiana Coastal Cooking takes viewers on a 13-part road trip across the Louisiana Gulf Coast, exploring the vibrant foodways of the region. From bustling restaurants in New Orleans to small fishing villages and remote locales, the series highlights the unique cuisine shaped by the state’s bayous and waterways. Along the way, it introduces the resilient locals working to preserve their homes, culture, and traditions, all while celebrating the bounty of fresh seafood, wild game, and regional ingredients that define Louisiana cooking. More than just a culinary showcase, the series raises awareness about coastal restoration, emphasizing the deep connection between Louisiana’s environment and its cherished food traditions.

Throughout the journey, the show visits renowned restaurants such as Pêche, GW Fins, Drago’s, Carmo, Spahr’s, Restaurant R’evolution, Dickie Brennan’s Bourbon House, and Pascal’s Manale. In addition to celebrated chefs, the series features cook-off champions, culinary instructors, and home cooks, ensuring an authentic, diverse representation of Louisiana’s rich food culture.

In Episode 110, Chef John Folse, one of Louisiana’s most beloved culinary figures, prepares Roasted Quail with Figs and Garlic Sauce at Restaurant R’evolution, reflecting the flavors of his St. James Parish childhood. Episode 112 showcases Chef Jana Billiot of the Chef John Folse Culinary Institute at Nicholls State University, who crafts a decadent Burrata and Crab Stuffed Ravioli with Crab Sauce, highlighting Louisiana’s world-class seafood.

Narrating the series is WWL radio news anchor and traffic reporter Courtney P, whose engaging voice guides viewers through this flavorful adventure. Her narration provides insight into the traditions, people, and places that make Louisiana’s coastal cuisine so special.

With its stunning locations, rich flavors, and compelling storytelling, Louisiana Coastal Cooking is a must-watch for food lovers, travel enthusiasts, and anyone passionate about preserving Louisiana’s culture and environment. Whether you’re a lifelong local or discovering the region’s cuisine for the first time, this series offers a delicious and meaningful journey through the heart of the Gulf Coast.