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Friday, July 15, 2005 

100 Years.....And Still Going Strong!

Happy 100th Galatoire's!

The wonderful thing about Galatoire's is that things almost never change. Run by fourth generation family members, Galatoire's has attracted a steady flow of regular customers, many who have been going there for decades, and claiming the same table. One such customer is Marian Atkinson, whose cousin is Gen. George S. Patton. She has dined at Galatoire's since 1916, and can be seen almost every evening, sitting at the same table and exchanging greetings with other patrons.

For many years, due to its "no reservations" policy, Galatoire's was known for its line of customers awaiting tables in front of the restaurant on Bourbon St. One story has it that retired U.S. Senator J. Bennett Johnson was waiting in line for a table, and President Ronald Reagan placed a call to him at Galatoire's. After they completed their conversation, Senator Johnson graciously returned to his position in line and waited for his turn to be seated.

NPR ran a "birthday" celebratory segment the other day.....
"Galatoire's 100 years of an eating institution"

One of their waiters was so beloved, that when he was terminated,
100's of letters were sent in protest....and turned into a stage show "The Galatoire Monologues" where actors read the various protest letters.

And, when in "Nawhlins" you must have some bread pudding.


Active time: 30 min Start to finish: 1 1/2 hr

For bread puddings
6 large eggs
1/2 cup sugar
1/2 teaspoon salt
2 cups whole milk
1 tablespoon vanilla
2 teaspoons cinnamon
12 (3/4-inch-thick) slices from a baguette
For banana sauce
2 firm-ripe medium bananas
1 stick (1/2 cup) unsalted butter, cut into pieces
1/4 cup packed light brown sugar
1/4 cup light or amber rum

Special equipment: a nonstick muffin pan with 6 large (1-cup) muffin cups

Make bread puddings: Whisk together eggs, sugar, and salt in a large bowl, then whisk in milk, vanilla, and cinnamon.

Place 2 slices of bread in each buttered muffin cup, then divide custard among cups. Let stand, gently pressing down on bread occasionally, until soft and some of custard is absorbed, about 30 minutes.

Preheat oven to 350°F.

Bake bread puddings in middle of oven until golden on top and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer to a rack to cool slightly, about 5 minutes (puddings will sink slightly in center). Remove from pan, then cool on rack until warm, about 10 minutes more.

Make sauce while puddings cool: Cut bananas crosswise into 1/3-inch-thick slices. Melt butter in a 1-quart heavy saucepan over moderate heat, then add brown sugar and cook, whisking, until smooth and combined well, about 1 minute. Add rum and bananas, then simmer, stirring occasionally, 2 minutes.

Serve puddings warm with sauce spooned over them.Makes 6 servings.

You Asked For It
April 2003

Adapted from Galatoire's, New Orleans, LA


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