Joey Cavalier
The EAT THE BOOT PodcastEpisodes
Episodes of The EAT THE BOOT Podcast
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Malls are Making a ComebackElisabeth McKinley has done a lot; and is still doing as much, if not more, in the food space these days. We dive into what she’s got going on and get the scoop on one of the most recent ventures she’s involved in, To
Terrestrial LandscapeWho is Jay Parker and what does he do? Time to find out on this episode of the podcast. Just kidding. It’s just the four of us cramming together multiple run on sentences and getting side tracked over and over til we find o
Alright, mutha puffers; this is IT! The return of Cheba Hut to the ETB POD. We fired up the equipment and they fired up the subs for this special episode to lead us into Cheba Hut Baton Rouge’s 420 celebration going on from 10a to 10p this Satu
The ETB POD are no strangers to Cypress Coast Brewing. But we don’t ever need an excuse to sit down with our people and throw a few back while gettin into some snacks! This time we are back again at our home base, Zee Zee’s Kitchen + Cocktails,
Chopping it up with Danny Wilson of Soulshine by Danny FKN Wilson. Follow him on Instagram and Facebook and catch him out popping up slinging ever changing menus around town and regularly posted up at Pelican to Mars on Government St. in BR.The
Finally, the ETB POD sits down with long time friends of the show, power couple and owner/operators of South 73 Lunchroom, Jill and Brandon Swindle. Find them on Facebook and Instagram and visit the restaurant at 13375 LA-73, Geismar, LA. The E
Returning to the ETB POD, we have good friend of the show and pit master, Brandon Thomsen of Oak & Smoke BBQ Company. And this time we are onsite at the home of O&S; the little BBQ stand in Prairieville, LA that’s putting out big flavors and ki
We’re onsite with the man, the myth, the beer brewer and pizza maker, the legend, the one and only, Karlos Knott; at his very own promise land: Bayou Teche Brewery. We talk brews, news and the beautiful view out in Arnaudville, LA. And we break
On the first episode of season three of the ETB POD; we sit down at Tiger Pho BR with the brilliant Laura Sui to discuss a massive event coming to downtown Baton Rouge for its second round: NIGHT MARKET BTR!Located at Rhorer Plaza next to City
This is itter . And then see you next year. This episode is literally us proving that we are underprepareder and undeservinger of any listeners. So like, WTF are you doing here bro?!? Did you really come back for part 2 of this goofy shit?! Wel
This is it. And then see you next year. This episode is literally us proving that we are underprepared and undeserving of any listeners. So like, WTF are you doing here bro?!? Jk. This is only Part 1. Don’t confuse us for people who are good at
Old news. New news. Good news. We get into it all with owner of CounterspaceBR, Sarah Joy. Follow Counterspace on all your socials for updates on the now multiple locations. And once again we are recording on site from the Eat the Boot booth at
Back again from Zee Zee’s in BR with our friend, Jordan Basham of Wheretogeaux225, for the first OFFICIAL ETB “Shitshow” episode! Will this be the one that gets us cancelled…we sure hope so. You let us know what we need to go in on for future S
Back again with another ABV+ETB Collab! This time we are on-site at Calliope Beer Works with owner operator, Rich Szydlo. We get a preview of the brews that are coming to the taps soon and we dig into a few dishes from their fun and expansive m
We interrupt our regularly scheduled podgramming to drop a very special episode with our friend, Jacob Couvillion, owner of Nooley’s. In anticipation of our 6th Annual ETB Wingsgiving Celebration, we wanted to sit down with one of our gracious
On the MFin show; we got Mugsy Saulnier, owner operator of Zee Zee’s Kitchen and Cocktails in Baton Rouge, under the Perkins overpass. We catch up, cut up and dig in to some food and some foolishness. Stay tuned on all the ETB Pod socials and c
We’re onsite at Opie’s in BR to get the scoop on the new spot from the man himself, Brian Medlin. Fried, seasoned, sauced and loaded up; we’re here for it ALL. And fts, Jeff Vance, sits in on this episode for Checkmarks while he’s out searching
Friend of the pod and long time ETB member, Chef Richard Markert, joins us for an end of day shit shooting session. Always a great time hanging with Chef Richard. Check out his legendary Smoke & Boil popups. Home of the Cheeseburger in Paradise
Erin McNary is our first ETB group member, that we didn’t know outside of our Facebook group, to make an appearance on the podcast. She’s an Oregon transplant and by the time this podcast drops, she’ll be transplanting once again. Erin was one
Katherine Roberts of “Cocktails with Katherine” joins us on the podcast for some beverage talk and a lil brunch in the form of Bromosas! Friend of the show and reoccurring co-host, Jordan Basham (Wheretogeaux225), is also once again in the buil
225 Magazine drops a “Best of 225” issue every year and we just feeling some kinda way about it this year (and most years, honestly). What’s with these categories? What’s the deal with this chain representation? What about the little guys? What
What’s this? An early episode!!! Dropping heat on a Tuesday! Check out our hangs with Eusebio Gongora from Rotolo’s (on site, at Rotolo’s Craft & Crust). He fills us in on what’s coming down the pipe for the Rotolo’s empire in the near and dist
On the first ever ETB+ABV 2 part podcast, we get into part one with David Steele and Jay D. Ducote. We sample some great, and one not so great, bourbon. And we catch up with our guests to chop it up about what’s been going on in their lives as
Third time’s a charm! We pop into The Meatatory to chop it up with owner/operator, Derek Stewart. And we get the scoop on all the big changes happening at The Meatatory AND all the big things coming. We also have our first official return guest
Shannon Martz joins us to talk about the world of cottage baking and what it looks like transitioning your lifelong hobby into your career. We get into the ups, the downs, and a bit of the ever elusive yet conveniently vague tea. There is no sh
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