It's New Orleans: Louisiana Eats

There were so many different food stories that emerged this past year that we had a hard time narrowing them down to a single hour of programming. Whether it was the Gulotta brothers opening up their own restaurant in Mid City or a national grocery store returning to the city, there seemed to be new food stories popping up everywhere. It wasn t just local either one of our favorite chefs traveled to Russia and The New York Times stuck its foot in its mouth. Sadly, we also lost some very good friends of ours. Michael Mizell Nelson and Rudy Lombard both championed Louisiana s foodways and worked hard to preserve many of our customs and traditions. We ll revisit them one as time before we turn the page to another calendar year. Russian Cake Makes one 14 x 10 inch cake 2 boxes white cake mix About 15 pounds day old cakes none cream filled 4 1 2 cups sugar 1 4 cup rum 1 or 2 glasses of jelly, any flavor Double batch white icing, any recipe you like Build a wooden frame measuring 14 inches long by 10 inches wide by