What's On UEN-TV
Dooky Chase Kitchen: Leah's Legacy
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Holy ThursdayTuesday, April 30
11:00 pm on UEN-TV 9.1Holy 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. -
Holy ThursdayTuesday, April 30
5:00 pm on UEN-TV 9.1Holy 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. -
Multicultural SpiritMonday, April 29
6:00 am on UEN-TV 9.1Throughout 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. -
Multicultural SpiritFriday, April 26
5:00 pm on UEN-TV 9.1Throughout 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. -
Civil RightsTuesday, April 23
11:00 pm on UEN-TV 9.1Recalling 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. -
Civil RightsTuesday, April 23
5:00 pm on UEN-TV 9.1Recalling 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. -
Creole FeastMonday, April 22
6:00 am on UEN-TV 9.1Chef 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 Pane, plus Crawfish and Andouille Maque Choux. -
Creole FeastFriday, April 19
5:00 pm on UEN-TV 9.1Chef 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 Pane, plus Crawfish and Andouille Maque Choux. -
Humble BeginningsThursday, April 18
12:00 am on UEN-TV 9.1The 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. -
Humble BeginningsWednesday, April 17
7:00 pm on UEN-TV 9.1The 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. -
Making MusicTuesday, April 16
11:00 pm on UEN-TV 9.1Edgar "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. -
Making MusicTuesday, April 16
5:00 pm on UEN-TV 9.1Edgar "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. -
Mardi GrasTuesday, April 16
12:30 am on UEN-TV 9.1The 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. -
Mardi GrasMonday, April 15
7:30 pm on UEN-TV 9.1The 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. -
Mardi GrasMonday, April 15
6:00 am on UEN-TV 9.1The 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. -
Leah's Classic New Orleans CuisineMonday, April 15
12:00 am on UEN-TV 9.1Chef 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. -
Leah's Classic New Orleans CuisineSunday, April 14
7:00 pm on UEN-TV 9.1Chef 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. -
Humble BeginningsSunday, April 14
1:00 pm on UEN-TV 9.1The 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. -
Mardi GrasSunday, April 14
11:30 am on UEN-TV 9.1The 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. -
Leah's Classic New Orleans CuisineSunday, April 14
10:00 am on UEN-TV 9.1Chef 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. -
Humble BeginningsSaturday, April 13
11:00 am on UEN-TV 9.1The 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. -
Mardi GrasSaturday, April 13
9:30 am on UEN-TV 9.1The 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. -
Leah's Classic New Orleans CuisineSaturday, April 13
8:00 am on UEN-TV 9.1Chef 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. -
Humble BeginningsFriday, April 12
10:00 pm on UEN-TV 9.1The 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. -
Mardi GrasFriday, April 12
8:30 pm on UEN-TV 9.1The 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. -
Leah's Classic New Orleans CuisineFriday, April 12
7:00 pm on UEN-TV 9.1Chef 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. -
Mardi GrasFriday, April 12
5:00 pm on UEN-TV 9.1The 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. -
Leah's Classic New Orleans CuisineTuesday, April 9
11:00 pm on UEN-TV 9.1Chef 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. -
Leah's Classic New Orleans CuisineTuesday, April 9
5:00 pm on UEN-TV 9.1Chef 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. -
Do for OthersMonday, April 8
6:00 am on UEN-TV 9.1The 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. -
Do for OthersFriday, April 5
5:00 pm on UEN-TV 9.1The 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. -
Humble BeginningsTuesday, April 2
11:00 pm on UEN-TV 9.1The 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. -
Humble BeginningsTuesday, April 2
5:00 pm on UEN-TV 9.1The 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. -
The Queen of Creole CuisineMonday, April 1
6:00 am on UEN-TV 9.1Chef 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.