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From today’s “the New Orleans Menu” by Tom Fitzmorris;
King Cake. . . With A Porky Baby

Rhonda Ruckman, the pastry chef for the Donald Link Restaurant Group, is baking king cakes this year. They're little--six to eight people are all that are needed to polish one off. And they're available with a number of fillings, from just cinnamon between the layers of pastry to one combining praline and bacon flavors.

It's a reasonably good king cake. But the thing that will most likely make you smile is that instead of the usual pink baby inside the cake, there's a little pink pig. See, in all of Link's restaurants (Cochon, Herbsaint, and Butcher) pork is a focus of the menu.

The official day for king cake indulgence is King Day, which is this Sunday. Being a respecter of delightful, unique traditions, I will wait until then to try it. But the radio station crew made fast work of Rhonda's cinnamon king cake, sent to me Friday by Link's p.r. people. I don't know who got the pig.

Butcher. Warehouse District: 930 Tchoupitoulas. 504-588-7675.


C.J.V. - figured y’all would want to know, me
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