Venturing Beyond Gumbo, Gluten-Free Alternatives and Tipping Etiquette Explored

The Gulf Coast Food Show

An early sunset thwarts our original dining plans. Dinner at a Mexican restaurant in Slidell, Louisiana. And when the weather gets cold, there's nothing like good company and a hearty meal to keep the spirits high.
In the midst of our food adventuring, we're joined by Jenny, a foodie connoisseur with a unique dietary requirement - she's gluten-sensitive. Jenny brings a whole new perspective to our food discussions, introducing us to mouth-watering alternatives like orzo and cauliflower rice. As we dig into our soup and chat about everything from canned gumbo to gluten-free cookies from the Dolce Bake Shop, she makes us realize how diverse and flavorful gluten-free dining can be.
But we're not just about food. Between bites, we tackle a contentious issue - the tipping etiquette. We explore the idea of tipping first to ensure better service and discuss the impact of tipping on local businesses and the livelihoods of servers. As we ponder these issues, we're serenaded by the talented Ethan Lanewood, whose rendition of Professor Longhair's classic "Tippetina" leaves us in awe. It's a feast for the senses, and we're just getting started. So pull up a chair, grab your favorite snack, and join us on this exciting culinary journey.

Support the Show.

Chapters

1. Venturing Beyond Gumbo, Gluten-Free Alternatives and Tipping Etiquette Explored (00:00:00)

2. Gulf Coast Food Adventures (00:00:16)

3. Gumbo Alternatives and Gluten-Free Bakery (00:16:23)

4. Bartending, Tipping, and Local Businesses (00:26:54)

5. Ethan Lanewood's Version of Tippetina (00:35:40)