 Hey, I'm Leslie McVane. Welcome to another CTN member highlight. Today, I'm with Dale Robin. Goodman? Goodman. Oh my gosh, I almost said your old name. Hi. Oh, thank you. Welcome to our Mardi Gras. Yes, the 20th annual WMPG Mardi Gras Cajun Cookin Challenge. Oh my gosh, we've got the beads. We do have the beads. We've got the attitude and we've got the ballot. So tell us a little bit about this. Well, you know, we've been doing this for 20 years and it's a big hit. People love this event and why do they love this event? It's a celebration of everything local, local restaurants, pulling out their best Cajun and Creole creations. Up here in the frigid tundra. Well, it warms you up. It makes you sweat actually from what I hear. I haven't been around the room yet. And we have New Orleans music all day and at one o'clock we have Rob Sylvain playing live music. So it's just about the music, the sounds and the taste of New Orleans. So we need that this winter, don't we? Yes, we do. So Fat Tuesday has become a real tradition and you get more and more people every year and more and more of the restaurants want to participate. Well, yes, it's not that big this year. But yeah, it's a real popular event. Our listeners wait to hear about when it's going to be the USM community and the greater Portland community. Everybody loves to come out to it. Now, you know, this year it's not the real Fat Tuesday. Real Fat Tuesday is a week from today. Don't tell anyone. Well, we've been telling people so that they don't miss out on all the other stuff next week. So they can have two Fat Tuesdays. They can. We're doing it early because USM is on vacation next week. But we are having a blast. You see all these revelers here tasting and enjoying and it's just so much fun. It's our big party. It's a big thank you to the Portland and Southern Mean communities for making WMPG what it is. Which is one of the best radio stations in the country. That's what we hear. I wonder if they're listening down there in New Orleans. I think they're not. I think they're in the streets having fun and they're not shoveling snow. That's for sure. Well, I'm looking forward to trying some of this great stuff. Have you been around yet? I haven't been around yet. I've been doing other things. But this year we have Bayside Bowl and Bentlifts. Do you know that Bentlifts is changing its name to Bayside American Cafe? No, I didn't. So this is their last year here as Bentlifts. We have the Congress Bar and Grill. We have, did I say Bayside Bowl? I did. You did? Oh, Amark, the U.S.M. dining has some fabulous thing planned. It has bourbon. Oh, yeah. That sounds like fun. I know. I'm going to that table. I'll meet you there. Okay, and then of course Izzy comes with his cheesecake because it cools off the mouth after all that wonderfully spicy food. Grittys is here and who else is here? Oh, I've got a list here. Did I forget anybody? Did I? Poe Boys and Pickles. Did I say Poe Boys and Pickles? Oh, no. How could you forget them? How could we have Mardi Gras without Poe Boys and Pickles? No, you couldn't. They're authentic. But I think, and every one of these have at least participated before. Oh, yes. Yes. Or some of them are winners. Bayside Bowl is won and... Last year I think. Yes, and... Poe Boy Pickles. Poe Boy, wait, last year Congress has won. Congress Bar and Grill? Yeah. And so people have to take one of these. And I know people were like, give me a ballot. Yeah, yeah, because they want to see their favorite win. Yeah. Yeah. And we want to hear what you have to say. And there's vegetarian fare out there a little bit. Not much, but some. I heard that. I heard that, yeah. Yeah. All right, so thank you for doing this. Thanks for coming down. Now, once we're done talking you get to go around the tables, right? Okay. I can't wait. I'm going to talk to some of the people at the table. Oh, good. Thank you. Oh, they have wonderful things for us. Thank you for doing this. Oh, our pleasure. Another 20 years at least. Wonderful to have you. Okay, thank you. Thanks. I'm here with Ian Ross with Airmark USM Dining High here. Hi, how are you? Fine. Well, you know, you don't usually think of university cafeterias having a chef who does this kind of great stuff. Yes. Well, it's good that I have a lot of background in this occasion cooking as well. So I mean it is a plus. So with my culinary background I was actually able to help these guys out and produce a nice Cajun meal for everyone. Tell us a little bit about that background. Sure. So today we made a shrimp and scallop atouffier. Normally it's made with a shellfish where a gumbo is usually done with like a chicken or a sausage or something along those lines. So we did just a classic atouffier, a simple dish. It's basically made by the Acadians who came down from Canada, Quebec area, also from France as well. It's a very, they used a product that was basically given to them on the land. They didn't go out and search for things. They just, whatever they had around the area is what they used. So there, you'll see the peppers, the onions, the salad, that's their holy trinity as far as what their vegetables are used. And then they would use crawfish, scallops, shrimp, any shellfish, anything. Throw it right in there. Exactly. And that was their main staple dish. It's called atouffier? Atouffier. Atouffier. Atouffier. Are you from New Orleans? No, I'm not. No. I'm actually from New Hampshire. I've done a lot of cooking with that. It's got the new in front of it, right? Yeah, it's new. Exactly. So this, you add a little bit of bourbon to it? Well, this is actually something that was suffered. This is called sazarak. It's a traditional cocktail made down in New Orleans. It's anisette, a dry whiskey, or a dry bourbon, and a touch of bitters and simple syrup. Shake that together and then you've got a nice little cocktail. You've got a deadly concoction. Exactly. Wonderful concoction. Well, this looks fabulous. And I've heard of atouffier. My son-in-law's from Baton Rouge. Oh, really nice. New Orleans. Both his family. And this is what they eat. All right. Well, this is a great meal. I hope everyone comes down and tries it. Well, thank you. You're getting a lot of checks on the check sheet. That's good. That's what we're looking for. Thanks, Ian. All right. Nice to meet you. I'll let you get back to work. Thank you. Now I'm with Scott from Pull Boy and Pickles. Hi, Scott. Hi. How are you, Leslie? You've got the place, right? I am. I am. I've been there for about six months. And you know how to use a knife. Absolutely. Absolutely. We have a lot of prep work that we do every day to make sure all the food is fresh. And we're always putting out new products to our customers. Well, I just tried your red beans and rice. Is that what it is? It is. How did you like it? I liked it because it's got a lot more than red beans and rice in it. Oh, absolutely. There's andouille sausage as well as the ends of all the hams that we use for bison for the other sandwiches. We put all the ends in there as well. And we cook it all together slow. So it gets all the meaty flavor in it. And that's kind of traditional, isn't it? Whatever meat you have around with pouring the pot. Yeah, absolutely. Absolutely. And the andouille sausage is totally traditional. Yeah, absolutely. Oh, it makes a great flavor. So why did Pull Boy and Pickles start up here in the cold north of Maine here? I guess that's a good question. I'm not 100% sure, but I believe it's because the owner, Pete, lived down in Louisiana for when he was doing college. And so when he came back here, he decided that he wanted to bring that flavor of what he had been experiencing while he was down there back up here and let everybody else enjoy it. He wanted to spice us up. Right, right. Yeah. Well, I did try it. It was great. You enjoyed it. I'm having so much fun. I'm getting really full walking around this table. Cool. Well, make sure you get some beads and it was nice meeting you. Nice meeting you, Scott. Thanks. Thank you very much. Bye-bye. Well, I'm with Jim Ryan, the station manager at WMPG. Hi, Jim. Hi. Have you been here all 20 years? I have. Yes. Where did the time go, right? Well, it's hard to say, but we're here today and it's a great time. And did you sample everything? I have. I've actually gone around twice. Oh, well, as you should. Yes. I have, too. Well, it's some fine food today. And I suppose you have to be diplomatic so you can't tell us your favorite. No, I can't. I haven't chosen yet. We'll let you get away with it. Actually, I never do vote. Well, I mean, they're all good. Past years I've put an amateur entry in, but this year it's just too snowy. Well, say something really special about WMPG. Well, this is our party for the community. We appreciate everyone who comes out and supports us. And we love doing it. And thanks for all the restaurants also. It's just a great time. And everybody who does the programs on WMPG, they're all volunteers. All volunteers. That's right. We have over 100 programs. And all community members, your friends and neighbors are on the radio. And they're there day after day, hour after hour. Year after year. 24 hours a day. We've got some DJs that have been there for two weeks. Some that have been there for 20 years. It's so much fun. I took a turn at it twice. And I loved it. I mean, I thought you can come in your pajamas to work and no one knows. You can. That's right. It's not like being on TV. No, it's not. And there's a sense of freedom and adventure about it. There is. The managers have no idea really what the program is going to play. They program in all the content of the programs. I love it. And I don't know what I'd do without it. Thank you so much. Well, thank you for coming and filming it today. All right. We enjoy it. I like to eat the food. Yes. Take care. All right. Bye. Well, I'm with the sweetest guy here, David Eisenstadt, who owns Izzy's Cheesecake. Yes. That's right. This part of the go-round here is one of the most popular parts. It has really not an awful lot to do with New Orleans, right? Not really, but... But it'll do. But I've been a big supporter of MPG for over 20 years. That's the important part here. So we started doing this a few years ago. It's a lot of fun. Yeah. And everyone loves it. I don't know what they'd do if they didn't have a little bit of sweet at the end of... Right. It's nice to have that after all that spicy food. Yeah. It's about 25 years now. Wow. And I'll base right here in Portland. Yes, uh-huh. And where were you before that? Did you have any kind of cooking talents? Yeah. I was traveling all over the country, graduated of the CIA, and traveled all over the country. And started on my apartment in the mid-80s. Oh, my goodness. And now look at you. That's right. The most famous cheesecake place ever. We love it. Great. Well, I'm glad that people know the name and recognize it. Just tell me. It looks like you've got maybe two or three different kinds of cheesecake here. Tell us what you have. We have an eggnog cheesecake that's made with dark rum, turtle cheesecake, chocolate marble, pumpkin white chocolate, and we have a lemon lime also. Oh, I gotta try that pumpkin. Thank you so much, Izzy. You're welcome. I'll let you get back to work. Okay. There are a lot of people waiting. Thanks. Thanks. I'm here with Ian and Kate, who have been almost all the way around the table. What do you think, Ian? It's delicious. Yeah. Absolutely, yeah. You got a favorite yet? I won't tell anyone. Do you want to share our favorites? You can if you want. We're divided. Are you? Oh, I love it. It's a heated debate between Bayside Bull's artichoke soup for Kate and Bintliff's gumbo for me. Oh. Tell us about the artichoke soup. I haven't been there yet. I thought it was tasty and it's not too spicy, which I like. And the taste of artichokes is just delicious. Do you come every year? I do. Yeah. This is my first time. What do you think? I love it. It's a great idea. You on the list for next year? I'm here with Larsen Viljanen, who's a student volunteer at WMPG. Hi, Larsen. Hi. How's it going? It's going great. Now, you help out with a program over there. Which one is that? I help out with local motives. We have bands from the area come in and we help do live sound and they play for about an hour and they talk about music. It's really fun. It's every Friday from 7.30 to about 9 o'clock. In the evening? Yep. It's a great show. And how do you find the bands? Well, we ask around and then sometimes they come to us, but we're always looking for more. So if anyone knows anybody or if they're interested, feel free to contact the station. You can email Jim Rand and yeah, it'll be fun. So what about our local talent is exciting that you want to share with our audience? I feel like Maine really has like really good players in almost every genre. And everybody really knows each other and there's just so much talent here that just you might not be exposed to normally if you don't go out every night and see them in the old port and stuff like that. And now you have a chance to preview them all on WMPG from 7 to 9 on Friday night. Yeah. So what's your major? Are you a music major? I'm actually going for psychology. All right, that actually will work with anything. Yeah, I hope so. Well, thank you so much. We'll listen to your show. Well, thank you. All right. Have a good day. Oh yeah, cheers. I'm here with Jared Ratting, the kitchen manager at Bayside Bowl. Hi, Jared. Hello. Now you were the winners last year of this cook-off. Yes, we were. We won last year and then not the year before, but the year before that. So you're probably, you know, you've got the, you're racking up the trophies. Yeah, it's like every other year thing for us. Well, this year you've done something extremely wonderful and special. Tell us a little bit about it. It's just oyster and artichoke soup and your basic like onions and garlic, celery and cream and a little bit of, a little bit of other ingredients. Well, I know I asked you earlier. I said, well, that doesn't seem real norrelands to me, but it is on the menu down there a lot. Yeah, artichokes. Yeah, it's something you just find there and obviously the Gulf has lots of oysters. So up here, I figured we have lots of oysters, so I'll just make this. Similar, similar foods, but with a little spice to it. A little spice to it, yes. Well, it's great and I hope that you will serve this down at Bayside. We probably will. I think you'll get me bowling. I might just go for the food. Yeah, me too. Thanks, Jared. Thank you. All right, I'm with Anthony Belanger, a student here at USM High. Hi, how's it going? Fine, what year are you? Somewhere between sophomore and junior. That's a good place to be. So trying to decide your major. Yeah, I think I'm going to be an athletic training major. And he's in training right now for his stomach. Yeah, trying to stretch it out, get my jaw working. That's a really good idea. So tell me, you've been all around the table. Because I see you've got Izzy's cheesecake in your hand. Oh, yeah. Have you got a favorite? I won't tell anyone. I'm trying to remember which ones. I think it was bent lifts. And they had the gumbo. Oh, yeah. It was wicked good. Was it spicy? A little bit. I mean, I'm used to some really spicy stuff, but it was pretty good. Now, why are you used to spicy stuff? My dad makes a lot of spicy food at home. Are you from Maine? Yeah, I am. And do you listen to WMPG every day? Just about. I mean, I listen to it quite a bit. It's on my top six that I listen to. Mine too. It's the best. You can hear anything there. Everything. Everything. And stuff you never even dreamed of. Exactly. All the ethnic stuff, I love it. Oh, so do I. And it gets you going. Yeah, it's not like the other crap music that they put on all these other stations nowadays. All right. Well, I'm going to let you go finish your cheesecake because you probably have a class. Yeah, in a little while. I've got some studying to do now. Well, you've got to go study. OK, thank you. Hi. Hi. I'm here with Sean Steinmark from Bentlifts American Cafe. Yep. Hi. How are you? Well, I came running over here because there's a buzz going around. Oh, yeah. Bentlifts gumbo is pretty good. Oh, yeah, it's our sous chef's recipe. We do it, I guess, special every once in a while. Well, before I started to talk to you, I had to try it. And it is absolutely wonderful. Good, good, good. Perfect combination of spices. Good, yeah, especially with the sweet corn cakes. It's a cornbread batter, basically. It's just a little sweeter, like southern style. So the sweet is to get the sweet and the spices. I thought that was a nice touch and crown it with that little cornbread. Yeah, yeah, yeah, it's delicious, delicious. Very nice. So you've done this several years? Yep, yep, I think this is my third time doing it, so. And it's a lot of fun. Yes, definitely. And you're supporting what? The most wonderful radio station ever? Oh, absolutely. We do it every year. We love coming, so we love just having us here. Well, thank you. I look forward to coming and having this on the regular menu. We'll be there. Thank you. You're welcome. Oh my goodness. I'm here with a blues doctor. Hi. You don't know how excited I am. Well, I'm pretty excited to be here myself on the first Mardi Gras day. I know it. You are an institution on WMPG. Well, it's been 26 years. It's going to be 26 years. I've been doing an evening sun show on WMPG. Oh my gosh. And the blues is nothing better than the blues and nothing more, Marik. Southern Soul Party Blues in Zydeco. That's what I do, baby. All right. So I've been to the Jazz Fest down in New Orleans last year. I was converted. I want to go the rest of my life every year. Have you got your tickets up for this year? No. You need to hurry up and do it. I know. Tell everybody. I have my ticket already. But tell our audience how many times you've been. Also, I think he had 27 in a row since 1989. I haven't missed a year. I am so jealous. Well, I'll tell you, it's been a great thing. And there's nothing like the New Orleans Jazz and Heritage Festival. So are you from Maine? I'm right here from Westbrook, Maine, originally. All right. And what got you doing this program over at WMPG? Well, I've always been a blues fan ever since the late 50s. And one night I was at the late Great Rawls Roadside Attraction. And Ed Maddog Noise, who used to run the blues strip on MPG, got to talk to him. And he found out I had a lot of blues records, et cetera. And asked me if I wanted to do the Tuesday show, because the lady that was doing it was leaving. I said, well, yeah, but I never had any training. So he said, well, come on up on Tuesday. I'll train you. I go up there at 4.30 on a Tuesday. I'm on the air at 5. And he leaves. And so the rest is history. The rest is history, yes. Well, have you got a favorite food over here? It's all good. I enjoyed it all. I have a hard time picking. You are a diplomat. I am. Well, thank you. Well, you're welcome. And I'll see you at Jazz Fest. I hope so. Well, you will, because I'm going. Thank you. Thank you. Well, now I've got the hardest job ever to selecting which of the food choices was the best. So I think I'm going to have to go around one more time and sample it. This is Leslie McVane for CTN Member Highlights. Ciao. My world is sexy.