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.
Margo was on a hot streak at the dog track and couldn't make it this week, so Ray is flying solo. But don't worry, Chef Ryan Haigler of Grand Isle restuarant is never short on conversation.
Ryan is now the head Chef at Grand Isle, but this isn't his first high profile gig. Ryan has cooked for high profile restaurants such as La Petite Grocery and was even hired on the spot at Emeril Lagasse's Delmonico. It's a good thing that Ryan got that Delmonico job, because that's where he met his friend and tonight's plus one, Jacob Cureton.
Jacob is Grand Isle's Sous Chef, and you could say he was born to work with seafood. You see Jacob comes from one of the two places in the world where jubilee occurs. Jubilee is a natural phenomenon in which, under certain conditions, thousands of fish are pushed into shallow waters and you can literally just walk out and pick them up.
They also talk about Chefs coming to work with bullet wounds, tatoos, and pissing off Nicolas Cage.