It's New Orleans: Louisiana Eats

It s Carnival time in Louisiana We ll take you into the secret realm of some of New Orleans oldest Mardi Gras krewes by visiting Antoine s and Tujague s Restaurants. Antoine s fifth generation proprietor Rick Blount gives us a tour of the Rex Room, the Proteus Room, the Twelfth Night Room, and the Hermes Bar. Then, Mark Latter of Tujague s shows us the infamous Krewe d Etat Room, a place of rollicking misbehavior. In sharp contrast to elaborate parades and krewes of New Orleans, Mardi Gras in Cajun Country is altogether different. From Lafayette, Toby Rodriguez and Lucius Fontenot talk to us about the Prairie Mardi Gras traditions that make Acadiana unique. Also, Robin Young, host of NPR s Here and Now, turns the tables on Poppy with an interview about Mardi Gras food. There s more to it than just King Cake Allons au Mardi Gras Baked Beef Brisket Serves 10 12 1 3 4 lb trimmed beef brisket 1 8 oz bottle of Heinz Chili Sauce 1 packet of Lipton Onion Soup Mix 1 liter of Coca cola Mix together the chili sauce, th