Cemetery Tales And French Quarter Ghosts - Louisiana Eats - It's New Orleans

It s that time of year, when the cemeteries of Louisiana come alive and the streets are haunted by tethered spirits. On this week s Louisiana Eats , we celebrate All Hallows Eve by time traveling through the storied tombs of St. Louis Cemetery No. 3 with photographer and historian Sally Asher. Sally takes us through the grave sites of our dearly departed culinary legends, and we hear some spooky stories along the way. We also tour the French Quarter s most haunted restaurants with author Barbara Sillery and hear firsthand accounts about some of the more helpful spirits that manifest at Restaurant Tableau. Next, we continue our search for ghosts at Tujague s, where we unearth the legend of a cross dressing ghost that resides at New Orleans second oldest restaurant to this day. We also hear from Chris Jay about the annual Halloween party at Lucky Palace in Bossier City and find ourselves spellbound by foodie magician Josh Beckerman, who dazzles us with his art of illusion. Join us for our hair raising episode of Louisiana Eats Boules de Tac TacYields 24 2 quarts popcorn 2 cups Steen s cane syrup 1 tsp salt 1 tsp butter Pop the corn and set aside. Boil syrup and salt on medium heat. Stir constantly until syrup forms a ball when dropped into cold water. Add butter and pour mixture over the popped corn. With buttered hands, shape into balls, cool and serve Popcorn balls maybe wrapped in plastic wrap to keep fresh.

See omnystudio.com/listener for privacy information.

It s that time of year, when the cemeteries of Louisiana come alive and the streets are haunted by tethered spirits. On this week s Louisiana Eats , we celebrate All Hallows Eve by time traveling through the storied tombs of St. Louis Cemetery No. 3 with photographer and historian Sally Asher. Sally takes us through the grave sites of our dearly departed culinary legends, and we hear some spooky stories along the way. We also tour the French Quarter s most haunted restaurants with author Barbara Sillery and hear firsthand accounts about some of the more helpful spirits that manifest at Restaurant Tableau. Next, we continue our search for ghosts at Tujague s, where we unearth the legend of a cross dressing ghost that resides at New Orleans second oldest restaurant to this day. We also hear from Chris Jay about the annual Halloween party at Lucky Palace in Bossier City and find ourselves spellbound by foodie magician Josh Beckerman, who dazzles us with his art of illusion. Join us for our hair raising episode of Louisiana Eats Boules de Tac TacYields 24 2 quarts popcorn 2 cups Steen s cane syrup 1 tsp salt 1 tsp butter Pop the corn and set aside. Boil syrup and salt on medium heat. Stir constantly until syrup forms a ball when dropped into cold water. Add butter and pour mixture over the popped corn. With buttered hands, shape into balls, cool and serve Popcorn balls maybe wrapped in plastic wrap to keep fresh.

See omnystudio.com/listener for privacy information.