Super Bowl Culinary Delights with Chef Brandon Felder

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00:00Live from Radio Row, Super Bowl Sunday coming up, Philadelphia Eagles and the Kansas City Chiefs.

00:05On your right side, Joe Lisi. Chef Brandon Felder.

00:08Yes sir, how are you?

00:09Very good. We need food advice. We're going to get it right now.

00:12But before we dip into it, give us a little bit of a background here with your culinary experience.

00:17So I'm born and raised here in Louisiana, from Metairie.

00:20Went to culinary school in Birmingham, Alabama.

00:23Came out of culinary school, went to Commander's Palace.

00:26Stella Lafayette, became a sous chef over there.

00:29Chef at Lafayette, came over here, wanted to come to the big leagues for the big time food service.

00:35Now before we get into the food itself, are you a fan of the New Orleans Saints?

00:39What's your squad?

00:40I am. I'm a Saints fan my whole life.

00:44Roller coaster ride up and down, but stay a fan all my life.

00:48Now here's what I love too.

00:49When I see chef, I figure like a dignitary, like presidential.

00:53You're here to help us out today, and that's what I want to get into.

00:56Because sometimes we need help on Super Bowl Sunday, but just the culinary experience in New Orleans,

01:01the flavors, the aspects, you've been there, done that. Tell us about it.

01:05We're not like anywhere else. We put everything into it.

01:09Our love, our passion, everything we can into it.

01:13It's a great place to be. We love having it here.

01:17It's the biggest game of the year, and we're putting our food first.

01:22And tailgates are big, right?

01:24Not just here, but across the country, especially in Kansas City and Philadelphia.

01:29We know in terms of pregame meals how you can obviously really be diversified in terms of the foods.

01:36I mean, any recommendations for maybe anybody cooking on Super Bowl Sunday?

01:41I mean, we'll do everything from barbecue to boiling crawfish,

01:46frying soft-shell crabs, gator sausage, everything you can think of, we're doing it.

01:51By the way, Chef Brandon, if I come to New Orleans and say, you know, I just flew in here,

01:55you pick me up at the airport, where are we going, and what type of foods are we experiencing in New Orleans?

02:00We're going to go hit all the seafood spots. We're going to go to Drago's.

02:04We're going to get Char-Grilled Oysters.

02:06We're going to go to Commander's Palace. That's where I first started.

02:10Super classy, fine dining restaurant. It's literally the cream of the crop of New Orleans.

02:17You're getting fresh seafood everywhere you go.

02:20Like I said, the alligator sausage here is incredible. We're doing it all.

02:26I was just going to say, in terms of Drago's, great. I've eaten there. It's a great restaurant.

02:32I didn't hear meatballs, though. I'm a meatball guy.

02:35Where's the best meatball in New Orleans?

02:37We have some very good Italian restaurants.

02:40Irene's is good. They have great meatballs over there.

02:44So yeah, we have everything. We're a melting pot.

02:47It's unbelievable.

02:48Everything here.

02:49The restaurant's been fantastic that we've been to.

02:51It's great. We have a good backbone of food here.

02:54Jeff, let's talk big game here.

02:56Because I like to sometimes say, sometimes we might cross the line on food.

02:59A little bit too much food.

03:00But what are you serving on the bit?

03:02If I come to your place, you know what?

03:04Fashion faux pas that we talk about. What's a food faux pas?

03:07What can't we have at the party?

03:09There's nothing we're not doing.

03:11We're doing an incredible soft-shell crab po' boy.

03:14They're in season. Fry them up. Put them on Leidenheimer bread.

03:17We have a sample for that for you.

03:19We're doing a dual stuffed baked potato.

03:22We're doing one for the Phillies fans.

03:24We're doing the Philly cheesesteak.

03:25Can we get that out here?

03:27I know you brought some surprises.

03:29For the KC fans, we're doing a barbecue burnt-in baked potato for them.

03:33But you can have whatever one you want.

03:36I love it.

03:37By the way, because like I said before we were going live,

03:39it feels like the potato is really coming back.

03:42Look at that.

03:44Now that we have it right here,

03:46explain what we're actually looking at here.

03:48This is your soft-shell crab po' boy.

03:50Fried to order.

03:52This is the Kansas City burnt-in.

03:55This is the Philly cheesesteak baked with it.

03:57It is soft to the max.

03:58Joe, come on now.

04:00You're going to dive in.

04:02I'm trying right now.

04:03You're going for the KC one first?

04:05I'm an Eagles fan, so I've got to go KC first.

04:12That's tremendous.

04:14You're making me hungry over there, Donny.

04:16We have a couple specials in the convention center right now.

04:21Let me check this out.

04:22Joe, the burnt-ins, you would order that every single time out.

04:25The burnt-ins are unbelievable.

04:27Can we get a to-go bag for this to go home to Philly with?

04:29Absolutely. I'll send them to you.

04:31Unbelievable.

04:32My exec, Sue, has two whole stuffed pigs in the oven right now.

04:37That is so tender.

04:38The burnt-ins are so tender.

04:40Flavorful.

04:41Fantastic here.

04:42Smoked them for a while.

04:43Unbelievable.

04:44I love it.

04:45Now, as we have this nice smorgasbord here,

04:47I know you're promoting a lot of big things with what you're doing in New Orleans.

04:49Let the people know.

04:51Yeah, if you go to the big game, we're throwing it out there.

04:55We have ultimate nachos, the baked potatoes.

04:58We have a banh mi for vegetarians, the soft-shelled crab po' boy.

05:04We have alligator sausage topped with crawfish andouille.

05:09Everything you can imagine.

05:12Branded with the Super Bowl logo on there.

05:15It's going to be fantastic.

05:16Look, I know I'm not supposed to eat into it.

05:18This is just too good to have here.

05:19I love this.

05:20Barbecue sauce is amazing.

05:21I love it.

05:22It's unbelievable.

05:23We might have to hijack chef here.

05:25But, chef, thank you so much for stopping by the set.

05:27Joe Lisi, Donny Rightside.

05:28Chef Brandon here.

05:29Fantastic stuff.

05:30Doing big things in New Orleans with great food.

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