NARRATOR: Major funding for "Dook Chase: A Chef's Journey" was provided by the Melvin S. Cohen Foundation Incorporated.

Additional support by Zatarain's, bringing the flavors of New Orleans home for over 125 years.

Zatarain's, born and raised in New Orleans.

From the spice of jambalaya to the flavors of a classic crab boil, it's a taste of New Orleans made at home.

And by Camellia Beans, rooted in New Orleans since 1923.

A family business with a devotion to beans spanning four generations.

Camellia Beans, a taste of home.

DOOK: This time on "A Chef's Journey," we're in downtown New Orleans at a breakfast and lunch destination that celebrates my family's deep connections to the city.

At Chapter IV, our fourth generation explores modern Creole flavors while continuing the legacy of my grandmother, Leah Chase, the Queen of Creole Cuisine.

So, let's head inside to meet my cousin, Chef Gavin Goins, to get a taste of New Orleans breakfast tradition.

♪ (theme music playing) ♪ DOOK: So, we're in the kitchen here at Chapter IV with my cousin, Gavin Goins, and, and I can remember growing up behind the Lane sisters, tasting the good food together.

Just so you all know, Gavin's grandmother, Yvette Goins, and my grandmother, Leah Chase, are sisters.

So, when you talk about family and generation, it's not just my generation; it's the generation of the whole sisters coming up and the love of food.

So, Chef, tell me a little bit about what you have going on for us today.

GAVIN: So today, we're going to make one of our best-selling appetizers, our barbecue shrimp.

DOOK: What I love about what Chef is able to do here at Chapter IV is not only pay homage to those traditions, so, if you're thinking New Orleans, and you're thinking brunch, you're thinking of that traditional barbecue shrimp appetizer.

GAVIN: We got our toast points getting crispy.

We're going to start with our Louisiana Gulf Shrimp in a hot pan.

Put a sear on them first.

(sizzling).

DOOK: And the beautiful thing I love about what he's doing here is, as you put that sear on, he's creating that texture, but he's also leaving that shrimp flavor down there, right?

So, when you finish with that sauce, you're starting to pick up that flavor.

GAVIN: That first sear is very important to get that crust on there first.

Then we'll go in with our reduction.

(sizzling).

All right.

Now we're going to add our beer reduction to the pan.

(sizzling).

DOOK: And if you smell... that just hits you.

You start to smell everything that's in that pot.

And now you're just lightly letting those shrimp just bathe in that beautiful sauce.

GAVIN: Of course, we have to finish it with some butter to tone down some of that spiciness and also cream out the sauce.

DOOK: Now, one thing, if you know anything about the Lane sisters and us cooking... ...you know we're going to add some butter to it, that's for sure.

GAVIN: Yes, sir.

And we're going to pull the shrimp out before the sauce is complete, start plating that, and let that sauce reduce.

DOOK: So, you're pulling out the shrimp because you don't want to overcook those beautiful Gulf Shrimp.

You want them to still shine.

And then you have to let that beer reduction just reduce just a little more.

GAVIN: Yep, we're almost there.

DOOK: This sauce is just ready to go and coat those beautiful shrimp.

Brings you back to that childhood, of that passion of loving food with my grandmother, with his grandmother.

Erin, who works the front of the house, her grandmother is also their sister.

GAVIN: And you can see that consistency.

That's the consistency we're looking for.

You don't want that running through the shrimp.

You actually want them to lay right on top of there.

DOOK: I love what you have here.

When you think of New Orleans, you think of barbecue shrimp.

When you think of New Orleans, you think of brunch.

GAVIN: Yes.

DOOK: And that's a time where families get together, they get to slow down, really enjoy their day.

GAVIN: Mm-hmm.

DOOK: And here, what you're doing, you're paying homage to that tradition, but you're also putting a modern twist on it.

GAVIN: Yes, sir.

DOOK: So, I'm excited to go get in that dining room and taste some of those great flavors that I know you're getting ready to send out.

GAVIN: Thank you, Chef.

DOOK: This is fabulous.

Well, let's go out in that dining room and taste some then.

GAVIN: All right, let's do it.

DOOK: So one of the things I love about Chapter IV, even with the name, as we celebrate the fourth generation of the family being in the business, we pay homage to those traditions.

But then you also get the modern twist that you have on here.

GAVIN: I think what we try to do here is keep enough tradition to keep the locals and the regulars from Dooky Chase happy, who, you know, are familiar with the Chase name, but also put our own twist on it for the new generation, you know, for the fourth generation, Chapter IV.

Some of the classics, we're going to keep the barbecue sauce for the barbecue shrimp.

That's also an app.

But you know, we do the omelet, you know, for our breakfast, brunch.

A classic would be shrimp Creole.

We'll do it with our home-style Creole grits, and shrimp and grits.

So, that can be brunch or breakfast dish.

Fish and grits, I think that's a classic.

The new twist would be the maque choux on top.

DOOK: Crawfish and corn maque choux, I love that.

GAVIN: Yes, sir, yes, sir.

DOOK: One of the things I love that we were able to do here, and you talk about innovation... GAVIN: Yes.

DOOK: ...is this crab fried rice.

This is true New Orleans brunch in and of itself.

You, you're hitting the classics.

We want you to slow down.

We want you to taste all the great flavors.

We love the Gulf Shrimp, the oysters.

GAVIN: Yep.

DOOK: We want you to taste the tradition, but we want to put that modern spin.

And we want you to sip cocktails and enjoy each other while you're doing it.

GAVIN: For sure.

DOOK: I mean, this is definitely fabulous, a great spread.

I got to dive into one of these.

Oh, man, you got something rocking right here.

GAVIN: Yeah, thank you, cuz.

DOOK: Well, thank you, Chef.

GAVIN: All right.

DOOK: It's been a pleasure.

I got to get back in the kitchen and get some inspiration from all the greatness you have going on here.

Welcome to my kitchen, where inspiration and creation come together in a celebration of culture.

You know, leaving Chapter IV meeting with Chef Gavin Goins, he just inspired me to talk about my favorite meal.

So we're talking about pain perdu.

So let's go ahead on and get started.

We call it pain perdu.

Some of you may refer to it as lost bread.

Some of you may know its distant cousin, French toast, but it's the same basis that we building here.

What you want to do is whisk that in, and this is creating that batter that you want your bread to soak up in.

So I'll add just a little sugar.

(whisking).

And then I'm going to come to my milk.

So now we come in with a little milk and heavy cream.

So if this looks a little thick to you, it is.

I do one part milk, one part heavy cream.

Then I'll start to incorporate a little more sugar.

That's it on the sugar.

We'll add a pinch of cinnamon here.

Many of you may be thinking this is a close flavor profile to bread pudding, not quite all the way, but very similar.

Again, that's another dish that you make with stale bread.

We'll start to add in just a pinch of vanilla.

As you're whisking and you're smelling that flavor profile coming up, you know that it's right where you want it to be.

So this is ready, I have my pot on a medium heat.

The key is you want to make sure that pot is nice and hot when you add that butter, because you're going to immediately add this bread and start to get that texture.

This is the dunk, right?

You want to make sure it goes in; press it down.

So make sure you have a deep enough bowl, whatever size bread you're using, you can push it down.

We'll add two pieces in here.

Don't overcrowd it.

So as these are soaking, my pot is on a medium heat.

We're going to add in our butter.

Of course, you know I'm cooking with butter.

And we're just going to coat the bottom.

And we're going right in.

You're going to give each side two minutes to cook.

Now, the reason why I like to use a non-stick pan here, it helps along with the cooking process and really the safeguard for you, but also we have to restart this, right?

That's one thing, you don't want to save the butter.

You can see as that egg and all that come around, you want to have it fresh for the next set.

But don't try to reuse it.

It's going to burn on you, it's going to get darker.

Let's see if we got what we need.

We're ready to flip this one, and we're going to come, and like I say, use the pot as you flip, and look at that, that texture.

So these will go for two minutes on that other side.

This one looks great.

And let's come right on out.

That's what we're looking for, that texture, but when you bite into it, you're going to get the softness of that batter that's coming through.

Coming out with this one.

So if I'm talking savory, I'm talking fried chicken, and that's what we're going to marry this with.

I have a chicken breast that I sliced into strips.

I love to marry this with a chicken breast because I want you to have the perfect bite.

I want you to have a little bit of this chicken and a little bit of that pain perdu.

I have some Creole fried chicken season, and we'll just make sure we coat these pretty good.

Take a little bit and go right into your flour.

That way, if any falls off in that egg wash, it's going to be picked right up in this flour.

And then we go for a dunk here.

Come right in.

Dunk.

If you're marrying this in a paper bag or a bowl, you do not want to do them all together, right?

You do not want to overcrowd the flour.

If your flour gets wet when you fry, your chicken will be darker.

So make sure you just put enough in there, dredge it, and I have these chicken strips.

This is a two- to four-minute process, depending on the thickness.

If you're frying a thicker strip, let it go for six to 10 minutes.

But as you can see, my cuts are really, really thin, and we go right in here.

(sizzling).

You want to fry at 350.

The more you put in here, the more that temperature will drop.

I gauge by looking.

Did they rise, right?

As things cook, they'll start to rise.

The bubbles will get shallower and shallower, and that's when I know we're ready.

I'll let these rest right on there and see how tender just that coating.

And now we're ready to plate.

Right in the middle, I'll add our chicken coming in.

Any fruit you like.

I have blueberries, I have blackberries, certainly strawberries.

And this dish is not finished until we put this powdered sugar on it.

Finish it off with a little mint, and this is the perfect way to start my favorite meal, breakfast.

If we're talking New Orleans breakfast, we're talking a classic Benedict, but we're going to put a spin on it.

We're doing pulled pork Benedict.

So I'll show you how to start this pork butt that we have here.

We want to start by just adding these slits in.

This is going to create a little pocket for our garlic that we're going to put in here.

So now we'll start to add the seasoning.

I have a little salt, and you want to do this one generously.

This is a big piece of meat, so we'll come on the bottom, and I'll slit in here as well.

We have to make sure that gravy or that jus we're creating gets all this great flavor.

Flip it over, pepper, come back.

I have a little garlic.

Hit it with a little cayenne, nothing too much.

I have a little of our brown sugar.

This brown sugar is going to caramelize throughout this cooking process.

And now we're going to find our slits, and you find that pocket, and this just allows that garlic to infuse this pork as that cooking process goes.

The rest I'll sprinkle around because we're going to add some water to this.

And I have bay leaves that were going in here, and then we have water.

You want to bring this water up just below halfway of that pork.

Again, this is a slow-cooking process.

Last thing we have is our oven preheated at 350 degrees.

We're going to cover this, and we're going to put it right in.

Now, for a three-and-a-half to four-pound pork, two-and-a-half hours.

If you have a much larger piece, let it go for four-and-a-half hours.

And we're going right into our oven.

I had one started earlier, and you can see.

Look at that beautiful jus that's created.

You can see it's starting to pull.

That fat has been rendered.

This is the stage where you want to add pepper jelly.

Come in here, and we're going right on top, and just smashing it down, being gentle, not to start to pull that pork all the way through.

For the last 30 minutes, I'm going to let it go uncovered.

I want that glaze just to start to render down and melt away just as that fat did.

While that's going in for the last 30 minutes, we'll get started on the Hollandaise sauce.

I have a water bath.

Now, the key is the water is at the bottom.

It shouldn't touch the bottom of this bowl.

Just enough water to be in the pot to give that heat as we do this process, but not all the way up.

A bowl can fit right in there.

I'll just give these egg yolks a whisk here.

Then we're going right on in.

And I have this on a low to medium heat.

You don't want to cook those eggs or scramble those eggs.

We're coming in with a little lemon juice.

You want to use a wire whisk because what you're doing is you're not only beating it, but you're creating air.

You see those bubbles?

We're creating air as this cooks.

And you'll see it start to thicken, right?

That's what we're looking for.

You do not add the butter all at once.

This is a gradual process.

Working it in.

And you see the thickness of that?

That's what you're looking for.

Just a little bit, working it in.

Just a little bit, working it in.

Now we're adding a pinch of salt and a pinch of cayenne pepper, and you can see the thickness.

I'm coming right off the heat, and we're going to set this to the side.

Look at the consistency on that.

That's what we're looking for.

If it breaks, you can add one egg yolk.

If it gets too thick, you can add just a little lemon juice, and it'll lighten it up again.

So that's the tricks.

You'll be perfect making your Hollandaise.

That glaze should be rendering down just like that fat.

Oh, wow, look at this.

This is beautiful.

Look at that.

Well, now we just have to pull it.

We have to marry them all together, and you just come... Look at that, falling, falling apart, and you just break it.

I don't want to lose any of that flavor we created.

Now, while that's taking its bath, what I want to do is just really give a nice little crisp to this biscuit.

I'll take one, and we come in right in half.

I've turned on this cast iron pot.

It's on medium heat.

I want it to get hot because we just want to add a little texture to this biscuit.

But while that's going, we have enough time to work our salad.

I have a little chopped kale.

I have a little sliced red cabbage.

A little carrot stick.

Hit it with a little olive oil.

And we're going to grab some of our salt and pepper.

And you just want to give it a nice little shine.

This is ready.

We'll bring this right over here to our plating point.

Now it's time to add in the butter.

Not too much butter, just move it around.

And we're going right in.

Warm these biscuits up.

And look at that.

To that, we'll top it with a little salad.

That's going to create a bed for our pulled pork.

We're coming just right on top.

Oh man, that looks good.

You want to create a little wedge just so you can put that poached egg on there.

And why not give you a little lagniappe?

This is New Orleans.

Now, when you're poaching your eggs, you have water.

You're going to add a capful of vinegar.

Don't bring it to a boil.

It's just a simmer.

You want to let it slowly poach, and then you get these beautiful right here.

You're coming right on top.

And look at that.

And if I didn't put enough heat in that Hollandaise sauce, I'll have some pickled jalapenos right next to it.

And if not, you use that as lagniappe.

When you're talking classic breakfast in New Orleans, you're speaking Benedict.

But this is one way to have a little twist and fun with it.

So enjoy our pulled pork pepper jelly infused Benedict.

The last dish on our breakfast exploration, and this is one the whole family can have fun with.

This is an egg frittata.

It's real quick and easy.

We're going to start out by adding some butter.

Then we're just looking to sweat these onions.

You're not looking to cook them all the way.

You're just sweating them.

Have our red pepper, have our orange pepper.

Have a little bit of that yellow, and look at that color.

As that goes, we'll add in some of this ham.

And we're right there.

Now we'll turn this fire off because this has to cool.

To help cool that down, I have some chopped spinach coming right on in.

And then I have some fresh mozzarella.

Everything, you're looking to get to the same size of what you have in here, right?

And I pull this off the heat, and I'm going to put that right there just to cool down.

Today, we have the luxury of working with farm-fresh eggs.

You'll start to see the difference in the yolk color when you can go fresh.

Here, you want to open up eight eggs and just look at the rich color on those yolks.

And then we come in, and we're just beating them.

And to that, we'll add some salt.

We'll add in some pepper.

And then now we'll just gradually add in our milk.

We're calling these frittata bites, right?

Normally, when you do a frittata, you're putting it in almost a pie shell, pie shape that you're looking for, and you can make slices of it.

But here, I want you to have fun with it.

I want you to feed the family.

Make sure they have fun during this stage.

So we have our muffin tin.

As you add cool to hot, you just want to temper.

So that means we're just going to add a little bit and let it get used to that heat that's coming in.

And then we'll add a little bit more, and you can see some of the cheese as it hit the bottom.

It melted a little bit, but not too much.

And I love that stringiness.

When you see that stringiness in there, you'll see it in that frittata.

And this is the point where we can now just bring it on in.

You certainly could do this with other cheese.

I'm doing it with fresh mozzarella, but whatever cheese you like.

I'll add in a little more cheese since we're talking about cheese.

I won't let that go to waste.

Now look at that; it's a play, right?

You have green eggs and ham, almost.

But here it smells good.

As long as you can smell it, you know we're going to create these tins, and we're ready to go.

So I'll put this on the side.

Now, while I'm filling up these tins, I have my oven preheating to 350 degrees.

You have to spray your tins.

You can see that shine on there.

You're spraying it with just a release spray that you have, whether that's butter whether that's cooking spray.

And we're going right in.

And as I said, make sure everyone gets a little bit of that greatness that you have in there.

Ham, kick him in.

The thing I love about this, though, is, as you make them today, you can cool them in a refrigerator and you can wrap it with plastic wrap.

And then the next day, reheat them in the oven, and they come out just perfect.

And you can see those eight eggs make these 12 to the T. Now this is going into the oven, 350 degrees for 15 minutes.

15 to 18, but I want you to check them at 15.

Now we'll come back.

I'll clean this all up, and then I'll go back and check on them.

I want to show you, as they cook, they're going to make a soufflé, and that's what you're looking for.

That's when you know you got that consistency right.

That's at about 10 to 12 minutes.

You're looking for another four minutes.

Now I wanted to show you that because as they come out and you let them rest, the soufflé is going to come down.

But it's important to let them rest because you need to give them time to release from this pan so you can take them out.

You'll work it around with a knife or a little spoon, and then you just come right underneath, right?

These have been resting.

Come right here, and then we're coming right to our plate.

And just look at that.

Come right underneath, right on that plate.

Right underneath, right on that plate.

Having these frittata bites handy, it is, one, everybody gets a bite, everybody gets a piece.

But also the leftover, you pack them right in that refrigerator.

The next morning, you can put them right back in that oven.

If you want to use a microwave, just 20 seconds, bring them back up till they're a little warm, and this is breakfast on the go for you.

Simple, easy.

They'll last in your refrigerator for the next three days.

And we'll put the last one right here.

This is the perfect way to showcase breakfast in New Orleans.

So thanks for joining me as we explore the food traditions of New Orleans and the reason why we cook what we cook.

I'll see you on the next chapter of "A Chef's Journey."

NARRATOR: In his new cookbook, Chef Dook Chase explores the legendary dishes and unique food traditions of New Orleans.

This companion to "A Chef's Journey," with all the recipes from the series and more than 125 color photos, is available for $32.99 plus shipping.

To order, call 1-800-815-3153 or purchase online at wyes.org.

CLEO: Stuff the pork chop, stuff the turkey.

And we're going to stuff you till you get nice and full.

DOOK: I told you, they stuff everything.

I get everything, I love the toast.

I love that avocado, that little char that's coming through, those seeds.

CHEF: Mm-mm, mm-hmm.

DOOK: Uh-oh, that's when you know you're enjoying it.

CHEF: Yep, there we go.

DOOK: That's when you got it all over your mouth.

And that's when you know you got a good friend, when they tell you something's there.

You know, some person would've let me stay my whole time on this... CHEF: No, the camera?

No, not me.

Not us.

DOOK: Thank you.

CHEF: Never.

Never.

DOOK: Ha.

(exhales).

I was trying to figure out what I want to say.

So let's figure out what I want to say.

(laughter).

So, I'm telling you what the next dish is, and you better listen to it.

ZOE: All right, while our pie is cooking in the oven, we're going to clean up.

DOOK: Perfecto, I don't say anything.

ALVA JEAN: You're good.

DOOK: Good?

ALVA JEAN: You're a natural, you're ready to go to Hollywood.

DOOK: Yeah, I don't know about that.

NARRATOR: For more information about "Dook Chase: A Chef's Journey", visit wyes.org.

Major funding for "Dook Chase: A Chef's Journey" was provided by the Melvin S. Cohen Foundation Incorporated.

Additional support by Zatarain's.

Bringing the flavors of New Orleans home.

Rooted in the city's rich culinary traditions, Zatarain's is born and raised in New Orleans.

From rice mixes to frozen meals, it's an authentic taste of New Orleans.

And by Camellia Beans.

You shouldn't rush a red bean.

Let it cook, then you can gather around with family and share in its distinct culture.

Camellia Beans, a taste of home.

♪ ♪