Summary: On this week’s show, we’re traveling from Lafitte bayous to French Quarter kitchens for a look at Louisiana’s Catch and Cook Program . Under Catch and Cook, charter fishing groups can bring their catch to a participating restaurant, where the chef will prepare their fresh-caught fish to order. We begin by angling on the water with Dickie Brennan, Executive Chef Gus Martin, and Captain Theophile Bourgeouis. Theophile, a lifelong Louisiana fisherman, navigates the waters and leads us to a
