DOOKY CHASE KITCHEN, THE: LEAH'S LEGACY
#101 - Make it Good
The Chase family grew a corner sandwich shop into one of the most culturally significant restaurants in the country, where Chef Leah Chase became known as the Queen of Creole Cuisine. In this episode, grandson Dook Chase and great-granddaughter Zoe Chase prepare Smothered Pork Chops with Rice Dressing and Chicken Creole, two Leah Chase staples. Granddaughter Eve Marie Haydel blends a mocktail dedicated to her aunt, Stella Chase Reese.
#102 - Madisonville
Chef Leah Chase grew up in Madisonville, Louisiana, a small community on the Tchefuncte River, across Lake Pontchartrain from New Orleans. Chefs Dook Chase and Cleo Robinson, Leah’s niece, tap into Leah’s farm to table upbringing with Okra Gumbo, and Farm Raised Catfish and Grits. A Bloody Mary eye opener from Eve Marie Haydel features garden fresh ingredients.
#103 - Queen’s Day
January 6th is King’s Day, the traditional start of Carnival in New Orleans, but at Dooky Chase the date is celebrated as Queen’s Day in honor of Chef Leah Chase who was born that day. Chef Zoe Chase, formally introduced at a Queen’s Day banquet, and Chef Dook Chase prepare Seafood Stew, Fish Cakes with Citrus Beurre Blanc and Queen’s Cake, dishes that are paired with Zoe’s Dream, a cocktail creation from Eve Marie Haydel.
#104 - Hortensia’s Garden
Chef Leah Chase’s mother, Hortensia Lange, was an inventive Creole cook who fed her large family in rural Madisonville with fresh produce from the family’s garden. In this episode Chefs Dook and Zoe Chase recreate Hortensia’s Vegetable Soup, then give a nod to the Lange family’s strawberry patch with Leah’s Strawberry Shortcake and a Strawberry Spritzer from Eve Marie Haydel.
#105 - Humble Beginnings
The origin of the Dooky Chase Restaurant, established in 1941, was a sandwich shop across the street owned by Edgar “Dooky” Chase Sr. and his wife Emily. Chefs Dook Chase and Cleo Robinson return to the restaurant’s roots with three hearty sandwiches - French Fried Potato Po-boy, Hot Sausage Po-boy, and Pork Chop and Oyster Po-boy.
#106 - Leah’s Classic New Orleans Cuisine
Chef Leah Chase wanted to elevate her restaurant and provide fine dining for her community. A lifetime learner, she read cookbooks and transformed the menu to include classic dishes. Chefs Dook and Zoe Chase salute this culinary pioneer with Flounder Stuffed with Crabmeat and BBQ Shrimp, served with a quintessential Mint Julep from Eve Marie Haydel.
#107 - Making Music
Edgar “Dooky” Chase Jr., Chef Leah’s husband, was a talented jazz trumpet player who at an early age led The Dooky Chase Orchestra. He befriended many famous musicians who dined at Dooky Chase, including Duke Ellington and Ray Charles. Chefs Dook Chase and Cleo Robinson
salute the musically talented restaurateur with Bronzed Drum with Summer Vegetables, Stuffed Shrimp, and Custard Pie.
#108 - Civil Rights
Recalling strategy sessions led by Civil Rights leaders at Dooky Chase‘s Restaurant, Chef Leah Chase said, “we helped change the world over a bowl of gumbo and some fried chicken.” This episode explores the role of the Chase family in the social history of New Orleans, with Creole Gumbo and Stewed Chicken from Chefs Dook and Zoe Chase, plus a companion cocktail by Eve Marie Haydel, the Grand D, in honor of her grandfather Edgar “Dooky” Chase Jr.
#109 - Holy Thursday
Holy Thursday is an important Creole tradition celebrated at Dooky Chase since 1973. The focus of the meal is a hearty meat-packed Gumbo Z’Herbes served before fasting begins on Good Friday. In addition to this labor of love, on this episode Chefs Dook Chase and Cleo Robinson also feature Fried Chicken, with a classic French 75 cocktail from Eve Marie Haydel.
#110 - Distinguished Guests
Presidents George W. Bush and Barack Obama are two important guests who dined at Dooky Chase through the years. This episode shares memories of these and other distinguished visitors with specialties including Grits and Quail, Pecan Crusted Redfish and Stuffed Fillet of Beef prepared by Chefs Dook and Zoe Chase.
#111 - An Eye for Art
Chef Leah Chase began collecting works by African American artists in the early 1970s and the restaurant is a visual feast thanks to the culinary icon who was a lifelong member of the New Orleans Museum of Art Board of Trustees. Chefs Dook and Zoe Chase revisit three dishes including Curried Chicken Salad, Crabmeat Salad, and Peach Cobbler, that were favorites at art patron parties.
#112 - Faith
Faith and family were the core of Chef Leah Chase’s life. Like her devoutly Catholic parents, she believed in the importance of good works, generously donating her services for many church fairs and fundraisers. Chefs Dook Chase and Cleo Robinson recall her good deeds with significant dishes including Soft Shell Crab with Crawfish Sauce, Lima Beans with Shrimp, and Lemon Meringue Pie.
#113 - Local Politics
For nearly ten years Chef Leah Chase prepared food for an annual wild game dinner hosted by New Orleans’ first Black mayor, Ernest “Dutch” Morial, an event that outgrew the restaurant and was eventually held in the Municipal Auditorium. Themed dishes from Chefs Dook Chase and Cleo Robinson include Citrus Glazed Roast Duck Leg, Mixed Greens with Smoked Ham Hock, and Candied Sweet Potatoes. Eve Marie Haydel adds a New Orleans original to the menu, the Sazerac cocktail.
#114 - Restaurant Evolution
Reflecting its commitment to the Tremé neighborhood in which it is located, this episode traces changes to the Dooky Chase Restaurant, including an expansion for the 1984 World’s Fair in New Orleans and a challenging rebuild following Hurricane Katrina in 2005. The events are recalled through preparation of Pompano with Crabmeat Imperial Sauce, Steak au Poivre, and Crawfish Etouffee by Chefs Dook and Zoe Chase.
#115 - The Queen of Creole Cuisine
Chef Leah Chase was a tireless ambassador for her community. Putting Creole food on the international map, she joined Julia Child on her TV series “In Julia’s Kitchen with Master Chefs” and inspired a Disney princess. On this episode Chefs Dook Chase and Cleo Robinson prepare Shrimp Creole, Oyster Stuffed Chicken Breast and Sweet Potato Pie - dishes that continue the traditions of the Queen of Creole Cuisine.
#116 - Do for Others
The motto that Chef Leah Chase lived by was “Pray, Work and Do For others.” That commitment to community service is shared by all the members of the Chase family who volunteer for many non-profit events, contributing dishes like Cornbread Dressing, Roasted Beet Salad with Candied Pecans, and Corn and Crab Bisque, prepared by Chefs Dook and Zoe Chase.
#117 - Mardi Gras
The celebration of Mardi Gras is a cherished tradition at Dooky Chase that includes a toast to King Zulu as the parade passes in front of the restaurant. Friends and family gather to enjoy Carnival favorites like Red Beans and Rice, and Meatballs, prepared in this episode by Chefs Dook and Zoe Chase, with a special cocktail from Eve Marie Haydel, Leah’s Creole Crown.
#118 - Creole Feast
Chef Leah Chase offered a leisurely multi-course Creole Feast for special gatherings as an opportunity for her guests to spend time enjoying food and conversation. Chefs Dook and Zoe Chase recreate some of the items from the feast, including Creole Jambalaya, Redfish Court Bouillon, Veal Pané, plus Crawfish and Andouille Maque Choux.
#119 - Multicultural Spirit
Throughout her lifetime Chef Leah Chase explored the culinary traditions of other cultures, insisting that in order to understand people, you had to get to know – and eat - their food. Chefs Dook Chase and Cleo Robinson prepare Corned Beef and Cabbage and Veal with Tomatoes and Basil followed by Calas, three dishes representing the multicultural “gumbo” of New Orleans.
#120 - Potluck
At Chase family celebrations in New Orleans and Madisonville, an abundance of pots and dishes line tables and everyone brings a favorite dish. Chefs Dook Chase and Cleo Robinson share three potluck favorites – Stuffed Bell Peppers, Baked Macaroni and Tutti Frutti Pork.
#121 - Father’s Day Breakfast
Chef Leah Chase prepared a Father’s Day feast each year for her large extended family. The menu on this episode features special dishes for Father’s Day including Breakfast Shrimp, Grillades, and Sugar Steak prepared by Chefs Dook Chase and Cleo Robinson.
#122 - Christmas Traditions
The Chase family established Christmas traditions that evolved around the restaurant. The festivity continues with a Christmas Eve pajama party that includes festive dishes like Stuffed Mirliton and Poached Redfish from Chefs Dook Chase and Cleo Robinson. Chef Dook and Eve Marie Haydel join forces on Spiked Eggnog.
#123 - Culinary School
James Beard Lifetime Achievement Award recipient Leah Chase reached the pinnacle of her profession through her natural talent and dedication to her craft. The self-trained chef encouraged those who followed her to pursue formal culinary training. Lamb Chops with Mint and Rosemary Glaze, Stuffed Redfish Wrapped in Lettuce Leaves, and Chocolate Mousse with Citrus reflect the training of grandson Dook Chase at Le Cordon Bleu in Paris and granddaughter Zoe Chase, who is a graduate of the New Orleans Culinary and Hospitality Institute (NOCHI).
#124 - Dooky Chase’s Second Act
The younger Chase generations have reintroduced Creole specialties and cocktails from an earlier day, while adding new menu items like vegan dishes. On this episode the past meets the present with two dishes from Chefs Dook and Zoe Chase - Stuffed Eggplant with Shrimp and Crabmeat, plus Pan Seared Whole Trout. Eve Marie Haydel offers a new twist on a traditional cocktail with her Spicy Jalapeno Hibiscus Margarita.
#125 - At Home with My Pots
Recognizing that they have big shoes to fill, the younger Chase generations carry on their family’s legacy at Dooky Chase, creating new dishes while respecting food traditions that Chef Leah Chase brought to the table. Representing this fusion, Chefs Dook and Zoe Chase present Chicken Cacciatore and Stuffed Acorn Squash with Cherry Red Wine Reduction, accompanied by Eve Marie Haydel’s Lavender Lemonade.
#126 - Family Gathering
On this episode viewers visit the Chase Family Pavilion for a get-together in the country. The gathering features an array of down-home favorites, including Leah’s Cole Slaw, Boiled Crawfish and Pulled Pork.