We speak with Joe Mann of Verdad Real Estate and Neal Bodenheimer of CureCo about their new project, The Warbler Hotel in New Orleans on legendary St. Charles Avenue.

We discuss the issues of building a hotel from the ground up in an historic neighborhood, the issues of integrating food and beverage into the hotel with the right feel for guests and for city residents to make the place lively and inviting for everyone

Rendering above of The Warbler Hotel’s rooftop pool

Additional renderings can be found here

Renderings provided courtesy of EskewDumezRipple

The food is being developed in conjunction with Chicago’s Andrew Zimmerman of Sepia, a Michelin starred restaurant. The feel of the hotel is a nod to the Jazz Age and promises to have an Art Deco vibe. And CureCo is contributing its beverage luster as a James Beard Foundation Award winning developer of Cure. All of this talent will coalesce in the martini bar and restaurant, Mildred’s.

Listen. It’s on Tip of the Tongue.

Madagascar is an island that fascinates the imagination. There is the animated movie, Madagascar, which amuses and takes advantage of the mystery of the place. But in real life Madagascar is full of culinary riches which seem independent of the society’s culture. But the soil and climate support vanilla, chocolate, caviar, honey, and other specialty foods. Emmanuel Laroche became

interested in Madagascar and its culinary treasures, exploring the culture with curiosity and deep respect for the people nurturing those treasures. His book. A Taste of Madagascar, reveals secrets of the food, problems of the island, and the stories of the people.

Laroche has exhibited his curiosity before. His first book, Conversations Behind The Kitchen Door: 50 American Chefs Chart Today's Food Culture, explores chefs and their stories.

His own podcast, “flavors unknown”, explores cooks, chefs, and mixologists, has been on the air since 2018. And for an everyday job he is Vice-president of Marketing at Symrise North America.

Listen to the podcast from 2022 with Emmanuel about his first book.

We talk to Heidrun Metzler about her new book, German Heritage Baking: Time- Honored Recipes, Traditional Techniques, and Culinary Secrets.

These recipes are not adaptations of German recipes. These recipes are the real German recipes. They are beautiful and delicious. We talk about her award winning cookbook. Listen! It’s on Tip of the Tongue.

Heirun Metzler lives on a macadamia nut farm in Hawaii. She is a photographer who took her own photos that appear in the book. And she is an avid and accomplished horsewoman. Read more about her and the book on her website.

Heidrun has been baking for decades. She learned from the kitchens of her relatives where she helped with baking in the great traditions of Germany. She moved to the United States in the late 1970s, and she missed the baked goods of her home. That was a great motivator and she shares her recipes in her new book.

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.

She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.

Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley.

This is the second installment in our first ever special series. This series is about the joys and tribulations of starting a new business. In this case it is the Hummingbird Club in Evergreen, Colorado. We talk to Sarah and Josh Hess, the co-owners of the club. In Tip of the Tongue Episode 290, the talked to Josh and Sarah about their plans as they moved toward opening. Today’s podcast finds them open and learning and adapting.

They survived a large scale power outage and the difficulties of beginning a new business and introducing New Orleans food concepts to a community where they are foreign ideas. They seem to have survived and are still breathing. They are still excited about their project. You can hear about it. It’s on Tip of the Tongue.

Below is their creed, which I have lifted from their website. . . . .

Our Creed

We practice the sacred arts of brunch, kindness, and lagniappe. Food that hugs back, a space that says “stay,” and a promise to show up for our kids and creatives.

Abby Cheshire teachers the culinary arts during the school year. That means teaching knife skills and food safety, among other things. But every summer she becomes a chef on a yacht that travels the oceans. She provisions the galley, plans meals, and prepares meals. And when she isn’t on the yacht, she is traveling on cruises.

She has written a book that reflects her travels called Passport to Flavor: 100 Global Dishes You Can Make Anywhere. Listen, it’s on Tip of the Tongue.

Abby has over 2.5 million followers across platforms. You can find her at @abbyinthegalley.

Do you have a food or drink item that you make for friends? Does everyone welcome it and encourage you, by suggesting that you bottle or package the product and sell it? Are your lured into fantasies about doing just that?

Shawn Ledet of Cajun Smoke Seasoning has acted on those fantasies. He tells us about his journey and about his products. Listen. It’s on Tip of the Tongue.

Luciena and Shawn Ledet

The company has been active since 2016 and now has several products beyond its first spice blend. I like that fact that it is low sodium.

We talk about the journey from farmer’s markets to Walmart Marketplace. We discuss the realities of starting, the time and resources that it takes. We even talk about the learning curve of having to do everything yourself. But Shawn is committed.

Like quail? We talk to Brittney Miller of Manchester Farms about their healthy and delicious quail.Brittney’s story involves quail from the time she was a little girl. Now she runs the farm, develops products, and thinks ahead to the future.

We talk to her today. Listen. It’s on Tip of the Tongue.

They sell quail products including quail eggs.

Here is a recipe for Deviled Quail Eggs from their website:

Deviled Quail Eggs w Coconut Oil Recipe

Ingredients

Ingredients

* 6 quail eggs

* 1/2 teaspoon coconut vinegar

* 1/4 teaspoon favorite mustard Salt & Pepper to taste

* Cut chives to garnish

Instructions

Instructions

* Boil eggs with vinegar water for 4 minutes.

* Place boiled eggs in ice bath for 5 minutes and peel.

* Slice eggs and separate yolk and whites.

* Mix yolk, coconut vinegar, mustard, and salt and pepper.

* Add mixture to piping bag (or plastic bag with cut tip) and fill eggs.

* Add slice of chive to each egg for garnish.

Like quail, but don’t want the trouble of dressing them, try the frozen quail prepared by Manchester Farms.