July 1, 2021
Chef Kevin Belton is ready to hit the culinary trail in the new cooking series Kevin Belton’s Cookin’ Louisiana. In this tasty tour of the Pelican State's best flavors and dishes, Kevin explores the rich and multi-faceted foodways of Louisiana. Kevin Belton’s Cookin’ Louisiana features 26 half-hour episodes packed with delicious food and unique insight on how these dishes became essential components of the Louisiana palate.
Kevin Belton is a gumbo of French, Native American and African ancestry. His mother’s family has roots in the French-Caribbean island of Martinique and his French-speaking father’s family came from the Bayou Lafourche area of South Louisiana, near Thibodaux. The self-trained chef began cooking under the watchful eye of his mother and grandmother in the uptown New Orleans home where he grew up. From these talented home cooks Belton learned to prepare the venerable dishes of the city. He loves to share family recipes and personal tips for making seafood gumbo, pralines, shrimp remoulade, chicken Clemenceau and many other New Orleans specialties.
Meet Carrie Morey, an award-winning baker, cookbook author and entrepreneur who is growing a tiny made-by-hand mail order biscuit company into a booming business with a ravenous following.
This half-hour lifestyle documentary and culinary series follows the life of the Charleston, South Carolina entrepreneur. The inaugural season of How She Rolls focuses on Morey as she balances being a wife and a mom to three daughters with the pressures of being a business owner in what has been such an unpredictable year.
A Lowcountry native, Carrie Morey launched Callie’s Hot Little Biscuit more than 15 years ago. Inspired by her mother’s family biscuit recipe, the business has transformed from a made-by-hand mail order biscuit company into a booming operation, employing more than 80 workers across three states. Viewers follow Morey in her kitchen, on road trips, at food festivals and at family events and gatherings, such as her daughter’s volleyball games and holiday dinners.
Deciding it was time to turn up the heat, Steven Raichlen introduces his hottest series yet, Project Fire, a new and insightful exploration of how we grill today and how we will grill and smoke tomorrow.
With a dynamic new format that includes on-set guests and off-road field trips, innovators of live fire cooking join Steven to share revolutionary new techniques that will elevate the backyard barbecue experience - from ember-roasting and salt slab grilling to fire-heated iron and high tech rotisseries.
Project Fire introduces new foods from unfamiliar cuts of steak to eco-friendly seafood, and new twists on popular classics such as entire meals cooked on the grill, from breakfast to paella to clambakes. And, as usual, there will be a jaw-dropping collection of new tools, fuels, and grills.