Chef Frank Brigtsen
Brigtsen's restaurant in New Orleans, LA

Brad: Tonight's guest speaker is Chef Frank Brigtsen of Brigtsen's.

Frankbrigtsen: Hi everyone. I'm born and raised in New Orleans and I've been a loyal TABASCO user for many years. One of my favorite dishes of all times is my Mom's red beans and rice, and you gotta have TABASCO on that.

Brad presents the speaker with question #60 from Doct: I have GMT+1...

Frankbrigtsen: Here at the restaurant, one of our signature dishes where TABASCO plays a major role would be our shrimp remoulade

Brad: Ok.

Brad presents the speaker with question #61 from Fredcee: what is difference between TABASCO and "hot sauce'

Brad: Good Question.

Frankbrigtsen: The aging process that TABASCO uses produces a distinct, complex pepper flavor that you don't find in a lot of hot sauces.

Brad: What inspires you to cook?

Frankbrigtsen: Growing up in New Orleans, you grow up with a love, its that emotional connection I derive my inspiration from. My pleasure is sharing that emotional love for food with our guests.

Brad: How long has Brigtsen's been open?

Frankbrigtsen: Brightsen's has been open for 12 years.

Brad: What keeps you in New orleans?

Frankbrigtsen: I've traveled a lot around the world and there are many great places, but the best are the ones most unique. New Orleans has the culture and music unlike any other. As a chef, you also have a tremendous bounty of seafoods that I can't live without.

Brad presents the speaker with question #62 from Fredcee: where is it located

Frankbrigtsen: We are at 723 Dante St. in the Riverbend neighborhood of uptown New Orleans.

Brad presents the speaker with question #63 from Nola: when did you realize you had a thing for cooking

Frankbrigtsen: Actually, rather late, when I was about 24, I had the opportunity to become an apprentice with Chef Paul Prudhomme. I had been working in restaurants for several years, but it was in working with him that I decided to make it a life and career.

Brad: Do you ever go visit him? (paul P)

Frankbrigtsen: Yes. We recently had dinner at the renovated K-Paul's as his guests. He is still a good friend of mine. He and his late wife, K, actually lent me the money to open Brigtsen's. He was like a father to me.

Brad presents the speaker with question #64 from Fredcee: do you use cajun and creole techniques in your cooking?

Frankbrigtsen: Yes. Growing up in New Orleans, you grow up with Creole food. Working with Chef Paul I learned about Cajun food.

Brad: What do you think the differences are between Creole and cajun?

Frankbrigtsen: Creole cooking evolved in N.O. It's an urban cuisine started by all of the immigrants who came to N.O. including German. Italian, African, French and Spanish, and others. Cajun cooking is the cooking of French people who settled in the countryside of Southwestern Louisiana. Like all great cuisine, Cajun and Creole rely heavily on local ingredients. Some of which were introduced to us by local Indians.

Brad presents the speaker with question #65 from Nola: what are you cooking up for thanksgiving, will it be a special feast?

Frankbrigtsen: In my family, everyone cooks. I'm cooking mirliton shrimp casserole and the gravy,

Brad presents the speaker with question #66 from Nola: what's your favorite creole dish

Frankbrigtsen: Hmmm. Anything with soft shell crab.

Brad: Do you plan to buy your mirlitons fresh?

Frankbrigtsen: I'll buy the mirlitons at a fruit stand on River Road. These folks grow their own mirlitons. They save the white one for you, which are the sweetest and the most tender.

Brad presents the speaker with question #67 from Nola: do you make boudin?

Frankbrigtsen: YES. In fact, tomorrow, I'm making sweet potato boudin to serve with roast pork. We also make duck boudin.

Brad presents the speaker with question #68 from Fredcee: What about desserts for Thanksgiving?

Frankbrigtsen: Pecan Pie! That's a traditional LA dessert. We have a great recipe that is very flavorful and not too sweet.

Brad presents the speaker with question #69 from Nola: does mirliton go with just about anything, oysters, crabmeat, ground beef pork etc?

Frankbrigtsen: Mirliton has a very subtle flavor that goes best with shell fish like shrimp and crab that tend to be a little sweet.

Brad presents the speaker with question #70 from Nola: what goes in sweet potato boudin, is it vegetarian?

Frankbrigtsen: I do put a little bit of ham in my casserole. Beef tends to overpower it. No. sweet potato boudin has finely diced candied sweet potatoes and pork.

Brad presents the speaker with question #71 from Fredcee: What is difference in andouille and sweet sausage, if any?

Frankbrigtsen: Andouille is an intensely smoke, spicy pork sausage. Sweet sausage is usually Italian sausage flavored with anise and NOT smoked.

Brad presents the speaker with question #73 from Nola: that sweet potato boudin sounds real yummy!

Brad presents the speaker with question #72 from Nola: do you think "cochon de lait " and cuban roast pork are similar?

Frankbrigtsen: YES.

Frankbrigtsen: Cochon de lait is a slowly roasted suckling pig. Cuban pork is handled the same way. Cochon de lait, you usually make cracklings, fried pork skins.

Brad: George Bush loves em!

Frankbrigtsen: Yes, that's right.

Brad: Have you ever served George Bush? or any presidents..

Frankbrigtsen: I cooked at President Reagan's Economic Summit with Chef Prudhomme.

Brad presents the speaker with question #74 from Nola: what made you choose your location for Brigtsen's...so far away from the touristy spots, were you thinking of catering mostly to locals?

Brad chuckles in amusement.

Frankbrigtsen: Yes. We chose a quiet corner of the city. We are in an old cottage that reflects charm and ambience of old N.O. We serve many locals and visitors as well.

Brad: Are you related to Billy Brigtsen?

Frankbrigtsen: Bill is my younger brother and worked here at Brigtsen's for about 7 years.

Brad: He is a rock and roller.

Frankbrigtsen: Billy is the chef at Fleur de Lee restaurant and is a very creative and wonderful cook.

Brad: What is your favorite restaurant?

Frankbrigtsen: Uglesich's

Brad presents the speaker with question #75 from Nola: At home, do you boil your own crawfish, if not, where do you get the best boiled crawfish in N.O.?

Frankbrigtsen: I do often boil my own. My favorites are at Charlie's seafood on Jefferson Hwy. Also Christiana's on Oak St.

Brad: Do you "suck the Heads?" - i heard it was bad for you..

Frankbrigtsen: Oh please!

Brad chuckles in amusement.

Frankbrigtsen: You HAVE to suck the heads, otherwise you're missing half the fun.;

Brad presents the speaker with question #76 from Fredcee: Why Uglesich's and Christana's?

Frankbrigtsen: Nothin' in there is gonna kill ya! Mainly because their family-run food operations where you really get the personal touch. Nobody cares more about their food than Mr. Anthony at Uglesich's.

Frankbrigtsen: I have a funny story:

Frankbrigtsen: I took a chef and his wife to Ug who were visiting form Boston. Mr. Anthony refused to serve her any that day because the potatoes were from Colorado and not Idaho."

Brad presents the speaker with question #77 from Nola: not sucking the heads is like eating red beans without TABASCO !

Brad: yea you rite!

Frankbrigtsen: Hey, I like that! I second that emotion!

Brad: Any closing comments Chef?

Frankbrigtsen: Life is short, eat well and be happy.

Brad presents the speaker with question #78 from Nola: What's the name of the guy that sings Mona Lisa along with a tape recorder at Uggie's?

Frankbrigtsen: I don't know. He must not be there on Mondays.

Brad: he is pretty great.

Frankbrigtsen: I think he's there on Friday's

Brad: He also sings Danny Boy.

Brad presents the speaker with question #80 from Nola: yes, he sang to me on a friday

Brad presents the speaker with question #79 from Nola: thank you chef brigtsen, say hello to Billy

Frankbrigtsen: Come to Brightsden's and try the roast pork with sweet potato boudin, butternut shrimp bisque. Thanks!

Brad: Well I think that's about it for tonight's chat - I want to thank Chef Brigtsen and everyone for coming and joining in.

Brad presents the speaker with question #81 from Fredcee: Really enjoyed chat. Thank you much. Hope to see you in future.

Brad presents the speaker with question #82 from Nola: I definitely will!

Brad presents the speaker with question #83 from Nola: bye y'all