It’s Carnival time in Louisiana! On this week's show, we're talking Mardi Gras traditions with newcomers and locals alike.
To begin, we learn some surprises about the Krewe of Mid-City, a very local parading organization that is about to be graced by an expected king and queen. Originally from Minnesota, business moguls Duane and Susan Hoff are the owners of Fantesca Estate and Winery in Napa Valley. About to take their thrones, we visit with Duane and Susan to find out how they came to reign over this community-focused krewe.
One of the many awe-inspiring parts of Carnival are the exquisite costumes that revelers labor over year round to premier on Fat Tuesday morning. Veteran thespians Bryan Batt and Tom Cianfichi share their thoughts on how to best experience -- and dress for -- Mardi Gras Day.
We'll also speak with Tim Trapolin, artist to the Krewe of Rex. No one knows more about the behind-the-scenes artistry that makes each year's parade special than the Artist of the Realm, who helps Rex declare Mardi Gras the day that care forgot.
Then, Mark Latter of Tujague's Restaurant shows us the infamous Krewe d'Etat Room, a place of revelry and mystery.
And we speak with Max Messier, founder of Cocktail & Sons, a company that produces a line of all-natural and handcrafted syrups using South Louisiana ingredients. Max brings us a King Cake Syrup he's just created that could put a whole new spin on your Mardi Gras season.
Let’s get the Carnival party rolling on this week’s Louisiana Eats! For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
Makes approximately 16-32 shots, depending on the size of your paper soufflé cups.
- Jello, 3 ounces box (grape, lemon and lime for Mardi Gras colors, of course!)
- 1 cup vodka
- 1/4 cup Everclear grain alcohol (for the brave of heart)
- 5 or 6 ice cubes
- Paper soufflé cups in 1 ounce size
Following the speed set method on the Jello box, stir each 3 oz. box of Jello into 3/4 cup of boiling water until the Jello is fully dissolved and remove from the heat. Mix together the vodka and Everclear with 5 or 6 ice cubes. (If you wish to omit the grain alcohol, you may use exclusively vodka.). Add the alcohol mixture into the Jello, stirring until the ice melts.
Pour into paper soufflé cups arranged in rows and chill until firm.
To consume, squeeze the Jello shot out of the paper soufflé cup directly into your mouth and laugh!