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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.