how it's done

Each week Jesuit brings the cheer

It's not often you get to visit your alma mater for an assignment, so it was a pleasure when I spent an afternoon on Banks Street with Brother William Dardis for a How It's Done segment.

Brother Dardis has ran the cheerleading squad since the '70s, back before girls were allowed on the team. During practice he explained just how much the sport has changed -- now the boys are lifting weights and there's an involved process for picking girl cheerleaders -- but he stressed that he doesn't get hung up on the competitive scene that has exploded since "Bring It On" hit theaters over 10 years ago.

What Brother Dardis is worried about is winning football games, and he knows that an enthusiastic crowd is integral to that. So he stresses his practice to get as much enthusiasm out his girls as possible, and judging by the video below, he does a very good job at that.

"Mac-ah-rohn-a and cheesah" at Rocky & Carlo's

We all know about how great Rocky & Carlo's macaroni and cheese is in Chalmette. It's maybe the best in the area, the kind of dish people lined up around the block for when it reopened last year following a fire. 

But forget about all that. Can we talk about cook Tommy Tommaseo's accent?

It's sublime. I can hardly understand it at parts, but it's a pitch-perfect Italian voice, like something out of a 1960s movie. "Mac-ah-rohn-a" and the "cheesah." "Spaghettay." "Buhtter." It's really hard to not to smile when listening to him speak.

As for the dish itself, what is there to say? It's creamy with that amazing crust on top. There's a ridonkulous amount of cheese smothered inside. Butter flowing on top. Definitely worth the trip down to Chalmette.

So check out the video below and see How It's Done:

Day in the life of a Purple Knight

One of the perks of my day job at WWL-TV is filming the How It’s Done series. Each video is a look at whatever food or product a particular business does. We try to pick only ones that are quintessentially Louisiana, like Pascal Manale’s barbecue shrimp, Crystal Hot Sauce, Zapp’s Chips -- things that remind you of our home base New Orleans.

This week I had a whole ‘nother experience, the famed St. Aug. Marching 100.

Without a doubt this was the loudest How It’s Done video I’ve shot so far. I’m talking dozens and dozens of trumpets and cymbals indoors going off at Mardi Gras volume. Band directors shouting out orders two feet from my ear. I think at one point there must have been a tuba on my face.

And they sounded great. But that’s to be expected. The Marching 100 always does. They even played one of the songs you’ll likely hear this Carnival -- fun.’s “We Are Young.” Watch it in the video below.

But what I really noticed was how on-point these kids were. They were immaculately well behaved. When the director said to shut up, they shut up. When he said play, they played. When he said march, they marched. There was no horsing around. Just business.

Next week we get back to the kitchen to shoot Rocky and Carlo’s macaroni cheese. Or, as the super Italian cook put it: “Ah-mac-ah-roana and cheez-ah.”

Stay tuned!