Midnight Menu +1

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.

Roast 'em If You Got 'em July 21, 2015

Ironically it's the worlds crappiest coffee that started the international "second wave" of coffee drinking that continues to crank up the world on caffeine. Having gotten us all hooked, the green St Joan of coffee watches implacably from her ubiquitous seal as those with more discerning taste enter the era known as The 3rd Wave of Coffee, pursuing an ever-growing flight to quality. In New Orleans one of the leaders of the better coffee movement is Bob Arceaux's Orleans Coffee Exchange.

bob arcenaux

Starting out his culinary career many years back as a manager of an early downtown incarnation of Martin's Wine Cellar, Bob had a caffeinated epiphany one day when he tried a real cup of coffee for the first time ever. It was PJ's and that was the sip that changed his life. When he moved on to work as a manager of the near now mythical K&B drug store, Bob moonligthed part time for PJ's, until he lure of the bean got to be too much and he traded in his purple vest to be a full time PJ's production manager and roaster. 

kirk knipmeyer

Kirk Knipmeyer is Bob's +1 guest on this edition of Midnight Menu +1. Kirk's the guy who trains baristas how to make a cup of coffee. If you're thinking, "Really? That skinny kid with the lank hair and the tattoos has actually been trained to make coffee?" listen and learn. You'll also learn why you'll never drink decaffeinated coffee again, ever - that's a guarantee - and which kind of wild cat dung to sift into your next cup.

margo moss, ray cannata, kirk knipmeyer, bob arcenaux

Recorded live at The NOLA Brewing Tap Room. 

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