The Dooky Chase Kitchen: Leah's Legacy

In 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

Recognizing that they have big shoes to fill, the younger Chase generations carry on their family’s legacy at Dooky Chase, creating new dishes and respecting food traditions that Chef Leah Chase created. Representing this fusion, Chefs Dook and Zoe Chase present Chicken Cacciatore and Stuffed Acorn Squash with a Cherry Red Wine reduction accompanied by Eve Marie Haydel’s Lavender Lemonade.

The Chase generations have reintroduced Creole specialties and cocktails from an earlier day, adding new menu items like vegan dishes. In this episode, the past meets the present with two dishes from Chefs Dook and Zoe Chase: Stuffed Eggplant with Shrimp & Crabmeat plus Pan Seared Whole Trout. Eve Marie Haydel offers a new twist on a traditional cocktail with her Spicy Jalapeno Hibiscus Margarita.

James Beard Award winner Leah Chase reached the pinnacle of her profession through her talent & dedication. Following in her footsteps, Chef Dook Chase trained at Le Cordon Bleu in Paris. Zoe Chase graduated from the New Orleans Culinary and Hospitality Institute. Here they prepare Lamb Chops with Mint & Rosemary Glaze, Stuffed Redfish Wrapped in Lettuce Leaves and Chocolate Mousse with Citrus.

The Chase family established Christmas traditions that evolved around Dooky Chase’s Restaurant. The festivity continued with a Christmas Eve pajama party that included festive dishes like Stuffed Mirliton and Poached Redfish from Chefs Dook Chase and Cleo Robinson. Also in this episode, Chef Dook and Eve Marie Haydel join forces to make Spiked Eggnog.

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.

At Chase family celebrations in New Orleans and Madisonville, an abundance of pots and dishes line tables and everyone brings a favorite dish. In this episode, Chefs Dook Chase and Cleo Robinson share three potluck favorites – Stuffed Bell Peppers, Baked Macaroni, and Tutti Frutti Pork.

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 in Red Gravy with Herbs followed by Calas, three dishes representing the multicultural “gumbo” of New Orleans.

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. In this episode, Chefs Dook and Zoe Chase recreate some of the items from the feast, including Creole Jambalaya, Redfish Court Bouillon and Panne’ Veal plus Crawfish and Andouille Maque Choux.

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 also Meatballs, prepared in this episode by Chefs Dook and Zoe Chase, with a special cocktail from Eve Marie Haydel called Leah’s Creole Crown.

The motto that Chef Leah Chase lived by was “Pray, work and do for others.” Her commitment to community service is shared by all the members of the Chase family, who volunteer for many non-profit events. This episode features recipes for Cornbread Dressing, Roasted Beet Salad with Candied Pecans and Corn and Crab Bisque prepared by Chefs Dook and Zoe Chase.

Chef Leah Chase was a tireless ambassador for her community. Putting Creole food on the international map, she joined Julia Child on her television series 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.

Reflecting its commitment to the Tremé neighborhood, this episode traces changes to Dooky Chase’s 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 the preparation of Pompano with Crabmeat Imperial Sauce, Steak au Poivre and Crawfish Etouffee by Chefs Dook and Zoe Chase.

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. In this episode, the dishes from Chefs Dook Chase & Cleo Robinson include Citrus Glazed Roast Duck Leg, Mixed Greens with Smoked Ham Hock and Candied Sweet Potatoes. Eve Marie Haydel adds a Sazerac cocktail to the menu.

Faith and family were the core of Leah Chase’s life. Like her devoutly Catholic parents, she believed in the importance of good works, generously donating her services to many churches, fairs and fundraisers. In this episode, 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.

Chef Leah Chase began collecting works by Black artists in the early 1970s and her Dooky Chase 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, which were favorites at art patron parties.

President George W. Bush and Barack Obama are two of the most important guests who dined at Dooky Chase Restaurant through the years. This episode shares memories of these and other distinguished visitors, with specialties including Grits and Quail, Pecan Crusted Redfish and Stuffed Fillets of Beef prepared by Chefs Dook and Zoe Chase.

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 prepare Fried Chicken accompanied by a classic French 75 cocktail from Eve Marie Haydel.

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 Dooky Chase’s in the social history of New Orleans and the Civil Rights movement with Creole Gumbo and Stewed Chicken and a companion Grand D cocktail.

Edgar “Dooky” Chase Jr., Chef Leah Chase’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.