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In New Orleans! Chris Hannah: Marti's Music Kitchen / Cooking Bone Marrow Cream, Caviar, and Madeleines

By MARTI MENDENHALL // Chris Hannah is a master bartender and owner of the Jewel of the South restaurant in New Orleans. Cooking Bone Marrow Cream, Caviar, and Madeleines, Chris takes over the bar to teach Marti about his signature cocktail, the “French 75”

 IT’S THAT TIME AGAIN! This week on Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen, we’re still on vacation in the birthplace of Jazz - New Orleans! Do we have to go back home?

Marti’s joined by two shining stars from the newly opened Jewel of the South restaurant in New Orleans; co-owners Chris Hannah and Chef Phil Whitmarsh. Chris is THE authority of classic cocktails in the South, even having attained a 2017 James Beard Award for the Best Bar in America. Chef Phil has created dishes in England and Australia, and he learned authentic Cajun cooking from his wife’s family in Louisiana.

“What I’m more impressed and happy about is that making the French 75 has taken me all over the world. I’ve made the French 75 in fourteen different countries, and now I’ve made them in six continents!” says Chris.

While Chef Phil works away in the kitchen on Bone Marrow Cream, Caviar, and Madeleines, Chris takes over the bar to teach Marti about his signature cocktail, the “French 75” - one of Marti’s favorites! As if one wasn’t enough, he’ll light up the night with the “Night Tripper,” a drink made in honor of New Orlean’s own Dr. John.

What is it about New Orleans that makes people want to eat, drink, and have so much fun? What the heck is a crusta?! Come along with Marti on this special, on-the-road podcast and find out!







Mr. Hannah’s specialty drink recipes!

Chris Hannah’s French 75

  • 25 oz Cognac
  • .35 oz Lemon Juice
  • .25 oz Simple Syrup
  • 2 oz Champagne
  • Lemon peel

Chris Hannah’s Night Tripper (made in honor of Dr. John)

  • 75 oz Bourbon
  • .75 oz Amaro
  • .25 oz Strega
  • 2 dashes Peychauds
  • Orange peel

Bone Marrow Cream, Caviar, Madeleines: A multi-part recipe!

From the Jewel of the South Restaurant, Chef Phil Whitmarsh

First, the Madeleines are fabulous all on their own. So you can make them separately any time and enjoy them. However, they are so incredibly impressive with the bone marrow cream, if you have the time - you will want to make it!!

This recipe is not difficult, but it is a mult-step process. You will make the Bone Cream, the Pangrattato, the boiled egg yolks and the madeleines. You can make the boiled egg yolks ahead. I would get the bone cream in the oven, and then time the madeleines to come out just after the bone cream is done cooking. Truly a treat for a special occasion with the ones you love. Enjoy the cocktails while you cook!

Follow this Link for the Full Recipe!

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