Festing in Place

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WWOZ presents Jazz Festing in Place, 2021, an 8-day broadcast event, October 7-10 and October 14-17 from 11am-7pm, the same days and hours as the originally-scheduled Jazz Fest! The schedule includes over 100 archival Jazz Fest performances from and an awesome list of headliners. Thanks to our sponsors for helping us make it happen.

2020 Crescent City Blues & BBQ Festival: Festing In Place

Sat, 10/10/20

Mark your calendar: on the weekend of October 16-18, we'll be partnering with the New Orleans Jazz & Heritage Foundation to present a virtual Crescent City Blues & BBQ Festival, both on the air and online. Our video team has recorded the past six festivals, and we'll be re-... Read more

2020 Crescent City Blues & BBQ Festival: Festing In Place

Sun, 09/20/20

Help support WWOZ with your very own sign by Nan Parati, the sign writer for Jazz Fest

Sat, 08/08/20

At the end of a Jazz Fest day back in 1986, I was out on the field (in what is now the Folk area) writing a stack of band signs for the next day's festival. Two men ambled up and stood, watching me write, though I was more interested in the fact that Aaron Neville was sitti... Read more

"Jazz Festing In Place" Cubes

Wed, 04/29/20

Get the downloadable version of our broadcast schedule for 2020! Read more

Classic Jazz Fest Recipe: Alligator Sauce Piquante

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Alligator Sauce Piquante, as prepared by: Joe Cahn, New Orleans School of Cooking. 1/2 lb. lard 2 lbs. alligator meat, defatted a... Read more

Classic Jazz Fest Recipe: Red Beans and Rice

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Red Beans and Rice as prepared by Judith Burks and Albert Sabi. 1 ham shank 2 lbs. red beans 2 medium onions, chopped 2 stalks cel... Read more

Classic Jazz Fest Recipe: Crawfish Pie

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Pie as prepared by John Whelan, Roxanne Enterprises, New Orleans. 1 1/2 lbs. cooked crawfish meat (8-10 lbs. live crawfis... Read more

Classic Jazz Fest Recipe: Crawfish Corn Maquechoux

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Corn Maquechoux (an Indian Creole Dish From So. Louisiana) as prepared by: Leon Mayers and Billy Fava, Mayers Catering 4... Read more

Classic Jazz Fest Recipe: Hot Boudin (Boudin Blanc)

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Hot Boudin (Boudin Blanc) as prepared by Chick Fortner, The Hot Boudin Company, New Orleans 2 - 3 lbs. boneless pork 1/2: 2 lbs. ... Read more

Classic Jazz Fest Recipe: Jamaica Beef Patties (Meat Pies)

Fri, 04/24/20

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Jamaica Beef Patties (Meat Pies) as pepared by David G. Mair, Quik Bite Meat Pies, Inc., New Orleans 2 lbs. minced beef ground wi... Read more

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Festing in Place