Saber-Brandishing Bunnies and Tiny Turtles
Since Ralph Brennan and Terry White reopened the venerable Brennan's Restaurant in 2014, they've initiated some new traditions, like champagne sabering in the patio and an annual turtle parade.
On this week's show, we speak with general manager Christian Pendleton, who, since the coronavirus shutdown, has been demonstrating the art of sabrage in a series of funny videos posted online. One in particular, which featured him dressed up as the Easter Bunny, became a worldwide sensation.
This Mother's Day weekend would have marked the restaurant's sixth annual Turtle Parade, which has been dubbed “The Slowest Second Line on Earth.” We take you to last year's party, where we hear from some of the people who make the event possible, including a rapping judge.
Finally, Ralph Brennan tells us the inside story of the steps he took to ensure that Brennan's Restaurant remained in the family, and shares some personal tales of first dates that included a champagne-fueled carriage ride through the French Quarter.
Brennan’s Bananas Foster
Bananas Foster
Brennan’s Restaurant
Serves 4
¼ cup unsalted butter
½ teaspoon cinnamon, ground
¼ cup dark rum
¼ cup banana liqueur
1 cup brown sugar
4 each bananas, cut in half lengthwise, then halved
4 scoops vanilla ice cream
Combine butter, sugar, and cinnamon in a large sauté pan. Place pan over low heat and cook, stirring, until sugar dissolves. Stir in banana liqueur, then place bananas in pan. When bananas soften and begin to brown, carefully add rum. Continue to cook sauce until rum is hot, then tip pan slightly to igniter rum. When flames subside, lift bananas out of pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over ice cream and serve immediately.