On this overstuffed edition of Louisiana Eats!, Poppy interviews Chef Ryan Farr about his artisan turduckens, listens to Chef Alon Shaya share a sentimental memory, and tours The Gallier House with curator Caroline Bercier.
1.5 ounces brandy 1 ounce dark creme de cacao 2 ounces heavy cream Freshly grated nutmeg
Combine all of the ingredients. Add ice and shake vigorously for about a minute. Strain into a chilled, stemmed martini glass and top with a just a bit of freshly grated nutmeg.
