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.
Ray and Margo turn to the main course of the evening, Seth Hamstead, owner of Cleaver and Co. a whole meat old fashioned butcher shop . Seth explains how being a chemist then economist in Chicago eventually led him to owning and operating his own high class, locally sourced butcher shop on Baronne Street in Uptown New Orelans.
Seth then welcomes his good friend and rogue baker Graison Gill from Bellgarde Bakery. Graison explains how he and Seth first met when he wanted to incorporate Seth's cracklings into a new type of bread. Graison also emphasizes the art and commitment that goes into traditional baking and how that has been lost in recent years.
Finally they wrap up the evening by sampling a delicious Thrive steak dinner by Chef Matthew Ratcliff who purchased their meat from Cleaver and Co.