Going To The Mardi Gras
About this episode
This episode explores the traditions of Mardi Gras in Louisiana, featuring discussions on king cakes and the Carnival celebration.
It's Carnival time in Louisiana and we're ready for the party! No Mardi Gras celebration is complete without king cake and everyone has their own opinion on who makes the best one. On this week's show, we speak with the owner of Fleurty Girl, Lauren Haydel. She explains why she only sells Manny Randazzo's king cakes in her stores even though she married a member of the famous Haydel Bakery family. The Haydels have been baking their famous king cakes in New Orleans since 1959. Then, Chef Alon Shaya joins us to discuss his take on the Carnival treat – one that brings together both his Jewish heritage and his love for New Orleans – a babka king cake. He also tells us how his restaurant, Saba, which sits on the Krewe of Thoth parade route each year, gets in on the fun. Next, we sit down with Dickie Brennan. He shares the story of last year's once-in-a-lifetime occurrence: when the reviewing stands for the Rex royalty were positioned at Pascal's Manale restaurant. This year, the queen and her retinue will raise a glass to his majesty further up Napoleon at another Dickie Brennan venture: The Josephine. Finally, we hear from Abby Roniger, author of the colorful children's book…
More episodes of Louisiana Eats
- Food Fathers Of Invention
- Dining During The Great Depression
- Caught And Grown In Louisiana
- A Taste Of Latin America
- St. Joseph's Day Traditions
- Grow Your Own Groceries
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