Ray Cannata has eaten at over 750 New Orleans restaurants, so he knows a thing or two about hanging out. Margo Moss has turned Ted's Frostop from a greasy spoon into a considerably less greasy but not quite silver spoon. When the sun goes down on The NOLA Brewing Tap Room in the Irish Channel, Ray and Margo entertain members of New Orleans restaurant community. Their guests bring along a friend, a +1. Anything can happen.
We invited one of New Orleans' top chefs on the show, and got two.
Chef Dan Esses from Three Muses is Ray and Margo's guest. Although in this picture it looks like Chef Dan is holding Margo's hand across the table and Ray's holding her other hand under the table, what's actually going on is even more interesting. But not as interesting as it's about to get.
When Dan invited Chef Nathaniel Zimet from Boucherie as his +1 guest on this show, nobody could have predicted the walk they were about to take down the Memory Lane of Hell as they recall their early experiences as starting-out chefs together in what has to be one of the worst run kitchens in the history of New Orleans dining.
If you listen to Midnight Menu +1 to get a taste of what really goes in the NOLA culinary world and in the minds and hearts of its personalities, you're going to be enraptured listening to these chefs talk about what they went through to get to where they are today.
When they started out, Chef Dan and Chef Nathaniel didn't know each other. Their shoulder-to-shoulder trials by fire on the line in a New Orleans restaurant you've probably eaten at (our attorney suggests we don't mention any names in writing!) has made them lifelong friends.
As if they haven't been through enough dredging all this up, Margo hauls out The Book of Questions for a little more personal revelation. What would you stoop to doing for $10,000?
This is a classic Midnight Menu +1. From Ted's Frostop.