Louisiana Eats

On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

Cemetery Tales And French Quarter Ghosts October 28, 2015

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.

Poppy Tooker and Sally Asher at the grave of Jean Galatoire in St. Louis Cemetery No. 3.

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.

Julian Eltinge, Tujague's cross-dressing ghost, believed to have materialized behind April Russ and Ian Wrin when the West Virginia couple was visiting New Orleans.

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-Tac
Yields 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 may be wrapped in plastic wrap to keep fresh.

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