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At this time, New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant owner Owen Brennan .
The dish Bananas Foster was created at his restaurant. [2] In 1954, however, when it became time for Brennan to renew his lease, his landlord demanded 50 percent of the profit from the restaurant. Unwilling to let that happen, Owen moved his restaurant to Royal street and converted an old building into the new and improved Brennan's Restaurant. [3]
Brennan's was founded in 1946 by Owen Brennan, an Irish-American restaurateur and New Orleans native.It was originally called the Vieux Carré restaurant and was located on Bourbon Street across from the Old Absinthe House until 1956 when it moved to its current location.
As a playful nod to “The French Chef” herself, there’s a scene in which Elizabeth demonstrates how to make bananas Foster flambé while explaining the rules of combustion.
Bananas Foster—a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur; often served as a flambé; created in 1951 by Paul Blangé at Brennan's restaurant in New Orleans [44]
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