Chef Frank Brigtsen; Chasing Flavor with Paul Prudhomme - Episode #38
Beyond Bourbon Street, an Insider's Guide to New Orleans
Mark Bologna
4.9 • 916 Ratings
🗓️ 23 May 2017
⏱️ 51 minutes
🧾️ Download transcript
Summary
Chasing Flavor with Chef Frank Brigtsen
In this episode, I sit down with James Beard award winner Chef Frank Brigtsen. He and his wife Marna own Brigtsen's, one of the best Creole Bistros in New Orleans. Tucked into the Riverbend neighborhood just blocks from the streetcar, Brigtsen's has been serving delicious Creole cuisine since 1986.
Chef Frank and I talk about Chef Paul Prudhomme and his influence on the New Orleans culinary scene, as well as on Chef Frank himself. Join us as we discuss Cajun versus Creole, Commander's Palace, K-Pauls, Emeril Lagasse, and more.
Listen to Chef Frank describe the early days of what we now call the farm to table movement. Alice Waters, Wolfgang Puck, Paul Prudhomme and others.
By the end of the show, you'll be craving a bowl of Chef Frank's famous filé gumbo!
Resources
Be sure to visit Frank and Marna at their Riverbend restaurant. Brigtsen's is located at 723 Dante Street in Riverbend. Make reservations by calling 504-861-7610. Check out their menu and learn even more about Brigtsen's at www.brigtsens.com. Tell them Mark sent you from Beyond Bourbon Street!
You can follow Chef Frank Brigtsen @frankbrigtsen. Follow us for great images of New Orleans @BeyondBourbonSt.
Show Notes
Links and show notes for today's episode can be found at http://beyondbourbonst.com/38
Free Guide!
If you would like to download a pdf with information on all the New Orleans restaurants discussed in the previous episode (Ten Places to Eat Like a Local in New Orleans), please sign up for our newsletter. We promise not to spam!
Thank You
Thank you to Chef Frank Brigtsen for sharing his stories with us. I enjoyed learning about his relationship with Chef Paul Prudhomme and his and Marna's own story!
Special thanks to you the listener for allowing me into your ears every other week. I truly enjoy sharing this city we both love!
Subscribe to the Podcast
If you enjoy the show, please subscribe to the podcast on Apple Podcasts (formerly iTunes), Stitcher, Google Play Music or wherever you get your podcasts.
If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans!
Contact Us
Got an idea for an episode, have some feedback, or just want to say hi?
Leave us a message at 504-475-7632 or send an email to mark@beyondbourbonst.com
Thanks for listening!
Mark
Transcript
Click on a timestamp to play from that location
| 0:00.0 | Hmm. Street, an insider's guide to New Orleans. Beyond Bourbon Street is the podcast where we explore the food, |
| 0:16.3 | music, culture, places, and people that make New Orleans unique. Whether you are planning a trip, |
| 0:22.1 | living in New Orleans, or simply wanting a taste of the Crescent City from wherever you are, |
| 0:26.0 | you've come to the right place. |
| 0:29.0 | And now, your host, Mark Bologna. |
| 0:36.0 | Hey y'all, this is Mark. |
| 0:37.0 | As you remember the last show was about eating local. |
| 0:40.0 | It was called Ten Places to Eat like a local in New Orleans. |
| 0:43.0 | And it was a lot of fun for me to highlight some of the places that I love |
| 0:46.0 | and that I know you'll love. |
| 0:48.0 | I recommended them because they were all places that I would take you to. |
| 0:51.0 | Some are well known, some maybe a little less so, some are casual, some a little more |
| 0:55.0 | upscale. But after I finished it, I got the idea that I'd like to talk to somebody that owns one of those restaurants, |
| 1:00.3 | and so my guest today does own one of those places along with his wife. |
| 1:04.0 | He's a local chef, he's a James Beard Award winner. |
| 1:07.0 | He also owns one of the, in my opinion, just the great Creole Bistrows in the city. |
| 1:11.0 | Welcome to the show, Chef Frank Bryson. |
| 1:13.2 | Thank you Mark. So nice to be here today. |
| 1:15.4 | Thank you for taking the time to spend a little bit with us. |
| 1:18.2 | Absolutely. |
| 1:19.2 | One of the things as I was mentioned in Chef is I'm just so passionate about sharing New Orleans and sharing our food traditions and |
| 1:26.2 | our people traditions and it just strikes me. |
... |
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