The Dooky Chase Kitchen: Leah's Legacy

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.

Chef 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. In this episode, 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.

The origin of Dooky Chase Restaurant, established in 1941, was a sandwich shop across the street owned by Edgar “Dooky” Chase Sr. and his wife Emily. In this episode, Chefs Dook Chase and Cleo Robinson return to the restaurant’s roots with some hearty sandwiches - French Fried Potato Po-boy, Hot Sausage Po-boy, and Pork Chop and Oyster BLT Po-boy.

Chef Leah Chase’s mother, Hortensia Lange, was an inventive Creole cook who fed her large family in rural Madisonville with fresh produce from the family’s garden. In this episode, Chefs Dook and Zoe Chase recreate Hortensia’s Vegetable Soup and make Leah’s Strawberry Shortcake, with a nod to the Lange family’s strawberry patch, while Eve Marie Haydel prepares a Strawberry Spritzer.

January 6th is King’s Day, the traditional start of Carnival in New Orleans, but at Dooky Chase’s Restaurant the date is celebrated as Queen’s Day in honor of Chef Leah Chase who was born that day. In this episode, Chef Zoe Chase and Chef Dook Chase prepare Seafood Stew, Fish Cakes with Citrus Beurre Blanc and Queen’s Cake. Eve Marie Haydel prepares a cocktail creation, Zoe’s Dream.