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Vampire’s Blood Cake, Friendly Witches’ Special Spirit, plus a spooky French Quarter tale? Bring Halloween into the kitchen for a scary good time
TNS PHOTO BY LINDA GASSENHEIMER
Portobello Mushroom Panini with Arugula Salad
Bring the restaurant home with paninis BY LINDA GASSENHEIMER Tribune News Service (TNS)
Hot, crispy paninis are a simple dinner that’s warm and welcoming. This vegetarian version features meaty portobello mushrooms tucked into crusty ciabatta bread. Ciabatta is the traditional bread for paninis. Its name comes from the Italian word for “slipper,” a fitting description of its long, rustic shape. You don’t need a special panini press to make this sandwich. Simply place it in a skillet and press it down with a lid or a smaller skillet that fits inside. Continue pressing as it cooks until the bread is golden and crisp and the filling is hot and savory. It’s an easy way to enjoy a restaurant-style sandwich right at home.
PHOTO BY MONICA BELTON/STAFF ILLUSTRATION BY CHRISTOPHER MARTIN
YOU ARE GOING TO LOVE EVERY
Portobello Mushroom Panini Yields 2 servings. Recipe is by Linda Gassenheimer. 1 tablespoon olive oil 1 ciabatta bread (about 8 ounces) 8 ounces sliced portobello mushrooms (about 31⁄3 cups) 1 teaspoon minced garlic ½ cup sliced, canned drained roasted red peppers ½ cup crumbled goat cheese (about 2½ ounces) 8 fresh basil leaves Olive oil spray 1. Heat olive oil in a large skillet and add the mushrooms and garlic. Saute 1 minute. Remove to a plate. 2. Cut bread into 2 (5-inch) pieces and slice them open. 3. Spread the mushrooms, garlic and oil over the bottom slices. Place roasted red pepper over the mushrooms. Sprinkle goat cheese over the red pepper and top each one with 4 basil leaves. 4. Cover with the top half of the bread. 5. Heat the same skillet over medium-low heat and spray with olive oil spray. Add the paninis and press down with a lid or bottom of another skillet. Saute 3 minutes. Turn them over and press again. Saute another 3 minutes. The cheese should be melted and the crust golden. Cook a few more minutes, if needed. 6. Divide between 2 dinner plates and cut paninis in half. NUTRITION INFO PER SERVING: 502 calories (34 percent from fat), 18.8 g fat (8.8 g saturated, 5.7 g monounsaturated), 28 mg cholesterol, 21.8 g protein, 62.4 g carbohydrates, 3.9 g fiber, 716 mg sodium.
Arugula Salad Yields 2 servings. Recipe is by Linda Gassenheimer. 3 cups washed, ready-to-eat salad 2 cups fresh arugula 2 tablespoons reduced-fat salad dressing 1. Place salad in a bowl. Add arugula. Toss with dressing. 2. Divide in half and serve on the dinner plates with the panini. NUTRITION INFO PER SERVING: 28 calories (41 percent from fat), 1.3 g fat (0.1 g saturated 0.4g monounsaturated), 1 mg cholesterol, 1.5 g protein, 3.7 g carbohydrates, 1.8 g fiber, 16 mg sodium.
Kevin Belton
Recipes ä Vampire’s
Blood Cake ä Friendly Witches’ Special Spirit
2G
G
rowing up in New Orleans, my cousins and I were constantly in and out of each other’s houses, a rotating cast of characters moving through the city as if we owned it. My cousin Lorna was always part of that crew, but she moved away years ago. Recently, she has come back home. She says it’s because she missed New Orleans, but I think maybe she missed all of us, the family dinners and the shared stories and the way this city gets into your blood and won’t let go. As I think about Halloween, New Orleans and my cousin Lorna (who loves dessert and beverages), this story came to me.
Lorna and the midnight mask Lorna had always loved the masks in the shop windows along Royal Street, the elaborate Mardi Gras creations with peacock feathers and glittering sequins. But she’d never noticed the small shop tucked between a praline shop and an antique dealer until Halloween night. The sign above the door read: Madame Laveau’s Masks — Since 1835. ä See HALLOWEEN, page 2G
Cider Cup cocktail a Prohibition-era classic Cider Cup Cocktail, RECIPE 2G
VORACIOUS/ ASSOCIATED PRESS PHOTO BY CAITLIN BENSEL
BY TIFFANIE BARRIERE
Voracious
This spin on the Cider Cup is from my cocktail book “Good Spirits”; the original drink has roots going back to the early 20th century. In Jacques Straub’s 1914 book, “Drinks,” cider, brandy, curaçao, maraschino liqueur, pineapple and citrus fruits came together like a pre-Prohibition party in a glass. During Prohibition, when
bartenders had to get scrappy, cider-based cocktails like the Cider Cup gained real traction — lower-proof, easy to disguise, but still full of flavor and finesse. Over in the U.K., the Cider Cup became a staple of British garden parties — light, cold and fruity, perfect for warm afternoons. This version takes its cues from Julian Anderson’s bar at the Montana Club, in Helena,
ä See COCKTAIL, page 2G
2G ■ Wednesday, October 21, 2026 ■ theadvocate.com ■ The Advocate
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Greater Baton Rouge Food Bank debuts mobile grocery store BY JOY HOLDEN Staff writer
PHOTOS BY MONICA BELTON
Vampire’s Blood Cake Serves 15. FOR THE CHERRY SAUCE: 1 pound fresh or frozen cherries, pitted ½ cup sugar ½ cup water 2 tablespoons cornstarch ¼ teaspoon kosher salt FOR THE CAKE: Cooking spray 1 cup sugar 1½ sticks butter, softened ½ teaspoon kosher salt 3 large eggs, room temperature 2 teaspoons almond extract 2 teaspoons baking powder ½ teaspoon baking soda 3 cups all-purpose flour, divided 1¾ cups buttermilk, room temperature, divided FOR THE TOPPING: 1½ cups heavy cream 3 tablespoons powdered sugar 1 teaspoon pure vanilla extract 1. Start the cherry sauce, which can be made one day ahead. In a small pot, combine cherries, sugar, water, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to low and cook, mashing occasionally, until cherries are broken down and mixture is thickened, about 2 minutes. 2. Remove from heat and
let cool. Using an immersion blender (or standard blender), puree until smooth. 3. After cooling, store in an airtight container in the refrigerator. Bring to room temperature before using. 4. Start preparing the cake. Preheat oven to 350 F. Spray a 13-by-9-inch pan with cooking spray and line with parchment paper, letting some of it hang over on two sides. 5. In the large bowl of a stand mixer fitted with the paddle attachment (or in another large bowl, using an electric mixer), beat sugar, butter and salt on mediumhigh speed until pale and fluffy, 4 to 5 minutes. 6. Add eggs one at a time, beating to blend after each addition, then add almond extract, baking powder and baking soda. Beat 45 seconds more to ensure they are totally combined. 7. Add half of the flour and half of the buttermilk to the egg mixture. Mix on low speed until just combined. Using a rubber spatula, fold in remaining flour and buttermilk. Pour batter into prepared pan. 8. Bake cake until risen
HALLOWEEN
Friendly Witches’ Special Spirit
Continued from page 1G A bell chimed as she entered. The shop stretched back impossibly far, deeper than the building’s exterior suggested. Masks covered every wall, hundreds of them, each unique. Some were beautiful. Others were grotesque. All of them seemed to watch her. “Welcome, cher.” An old woman emerged from the shadows, wearing a purple tignon headwrap. Her eyes were the color of the Mississippi at midnight, dark and full of secrets. “I’m just looking,” Lorna said. “Everyone who comes here is looking for something,” the woman replied. Lorna’s eyes fell on a mask hanging alone on the far wall, exquisite porcelain painted in ivory and gold with delicate filigree around the eyes. Unlike the others, this mask seemed to glow. “How much?” Lorna heard herself ask. The old woman’s smile didn’t reach her eyes. “That one shows you who you really are. Who you could be. But there’s a price.” “I have money.” “Not that kind of price, child. You wear this mask from midnight until dawn on All Hallows’ Eve, and it will grant you one night as your truest self. But when you take it off at sunrise, you must leave something behind.” “Leave what behind?” “Whatever the mask decides you can spare.” Lorna should have walked away, but she thought about her life, the job that barely paid rent, the loneliness of being new to the city, and the feeling that she was pretending to be someone she wasn’t. “I’ll take it,” she said. At exactly midnight in Jackson Square, she put on the mask. The world transformed. Colors became vivid. Sounds sharpened. She
and firm to the touch, 25 to 35 minutes. While still warm, using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart and forming a grid of about 12-by-8 holes. 9. Set aside ¼ cup of cherry sauce for serving. Using a small spoon or a piping bag, fill holes with the remaining cherry sauce. Sauce may soak into the cake after sitting for a few minutes, leaving room for more sauce. Continue to fill the holes as much as possible. 10. Let cool completely, then cover and refrigerate overnight. 11. Prepare the topping. In a large bowl, using an electric mixer on high speed, whip cream, powdered sugar and vanilla until medium peaks form. 12. Using the overhanging parchment paper, remove the chilled cake from the pan. 13. Spread whipped cream over the cake. With a wooden spoon, poke holes in the whipped cream to resemble fangs, then fill with reserved cherry sauce. Splatter cake with remaining cherry sauce as desired.
Serves 1.
Ice 3 ounces Empress 1908 Indigo Gin 3 ounces sparkling lemonade ½ ounce Blue Curaçao 1 fresh rosemary sprig
Friendly Witches’ Special Spirit could hear conversations from blocks away, smell the river and night-blooming jasmine and something ancient in the city’s bones. She felt powerful. Confident. Free. Lorna danced through the French Quarter as if she owned it. She spoke to strangers with easy charm, moved through crowds like water. At a bar on Frenchmen Street, a jazz singer called her up on stage. Lorna had never sung in public, but with the mask on, a voice like honey and smoke poured out. The crowd erupted. Hours passed like minutes. She wandered down Esplanade Avenue, through the Garden District where mansions dreamed behind iron gates. She felt connected to everything, the living city and the dead one beneath it. Then she saw the sky lightening over the river. Panic seized her. She had to get the mask off before dawn. She ran back toward Royal Street, but the streets had rearranged themselves. Nothing looked familiar. She turned down Dauphine, then Chartres, then streets with no names. The sun broke over the horizon. Lorna tore the mask from her face. It crumbled to dust in her hands. She stood gasping in an alley off Decatur Street, feeling ... different. Lighter somehow.
1. Fill a tall glass with ice. Add gin, then top off with sparkling lemonade. 2. Very carefully and slowly pour curaçao into the glass, letting it settle on the bottom. 3. Garnish with rosemary. It wasn’t until she got back to the house and was asked what was wrong that Lorna realized what the mask had taken. She couldn’t remember her own face. She looked in the mirror and saw features that were familiar but distant, like a photograph of someone she used to know. She knew her name, her history, her life, but when she tried to picture herself, there was only a blank space where her reflection should be in her memory. The mask had shown her who she could be. In exchange, it had taken who she was. For weeks, Lorna searched Royal Street for the shop, but it was never there. Sometimes, late at night, she dreams of the mask, dancing through the French Quarter, powerful, free and not quite human. And when she wakes, she can’t remember if the face in the dream was hers or someone else’s entirely. Kevin Belton is resident chef of WWL-TV and has taught classes in Louisiana cooking for 30 years. The most recent of his four cookbooks, “Kevin Belton’s Cookin’ Louisiana: Flavors from the Parishes of the Pelican State,” was published in 2021. Email Chef at chefkevinbelton@gmail. com.
Kyra Muse was three weeks into her job as the nutrition services manager at the Greater Baton Rouge Food Bank when she was assigned as the program director for a mobile grocery store project. She said she felt overwhelmed with the large task, but she put her whole effort into it. Now, that project has come to life with the introduction of the food bank’s “Groceries on the Geaux” initiative, a 22-foot truck that will expand grocery store access in the city by providing fresh and affordable food. On Sept. 28, food bank employees, leadership and board members gathered to celebrate the launch of the mobile store. “This mobile market will travel into communities throughout our service area, particularly communities where access to fresh food is limited,” said Liz Pfifer, president and CEO of the Greater Baton Rouge Food Bank who has been with the nonprofit for 11 months. “Inside, our neighbors will have something that is extremely important to us: choice.” To start, Groceries on the Geaux will debut in Modeste in Ascension Parish this month, but it will eventually serve all 11 parishes in the Greater Baton Rouge area, including Livingston and West Feliciana Parishes. The goal is to bring affordable and nutritious food — fresh fruits and vegetables, dairy products, frozen proteins, shelf-stable foods and cooking essentials at discounted prices — closer to communities with limited access to fullservice grocery stores. The truck has refrigerated sections for proteins and dairy and metal shelving for dry goods, canned goods and fruit. “A primary goal of the program is to increase food access,” Muse said. “We’ll partner with local organizations, our own pantry partners, community centers, parks and other trusted community locations to establish reoccurring market sites.” CF Industries out of Donaldsonville partnered with Mitsui & Co and JERA to provide a $1.797 million donation from Blue Point Number One, which has
STAFF PHOTOS BY JOY HOLDEN
Greater Baton Rouge Food Bank’s new Groceries on the Geaux mobile market truck.
Fresh produce in the Groceries on the Geaux truck made the grocery truck possible. The money will cover costs associated with operating the mobile market for three years. Jackie McCreary, the community relations manager for CF Industries and one of Feeding Louisiana’s Hunger Action Ambassador for 2026, attended the launch with representatives from Blue Point Number One. “We believe that being a good neighbor means investing in the places where our employees live and work at CF Industries,” said McCreary, who was integral in the grant process.
Refrigerated dairy and proteins in the Groceries on the Geaux truck “Our mission is to provide clean energy to feed and fuel the world sustainably. Feeding the world is about supporting communities and helping ensure that local families have access to nutritious food.” “Groceries on the Geaux” will be a certified SNAP retailer and accept cash, credit or debit as well. “There’s been an enormous amount of work behind what you see here today: months of work, months of lots of meetings, planning, logistics, operations, communications, coordination and countless details to bring us to where we are today,” Pfifer said in her closing remarks.
Kyra Muse, nutrition services manager at the Greater Baton Rouge Food Bank and program director for Groceries on the Geaux, speaks at the launch on Sept. 28.
Cider Cup Cocktail Recipe is from “Good Spirits” by Tiffanie Barriere. 2 tablespoons superfine sugar ½ ounce water Dash Angostura bitters (optional) 1 ounce fresh lemon juice 1 ounce white curaçao ½ ounce cognac or brandy 1 pint hard cider, chilled Ice cubes, for serving (optional)
COCKTAIL
Continued from page 1G Montana, where the drink became more refined and intentional with fewer fruit juices and a touch of brandy to make it more cozy.
1. Start with a pint or stemmed beer/cider glass and add the superfine sugar and water to dissolve it. Give it a swirl with your barspoon to make a quick syrup right in the glass. 2. Here is where you add the Angostura bitters if you’d like that extra layer of spice flavor. Add the lem-
on juice, then pour in the white curaçao and a splash of cognac or brandy. 3. Stir gently to bring it all together. Now top it off with a pint of ice-cold hard cider, pouring slowly to keep those bubbles bright. Add a little ice if you want it extra cold. That’s it — simple, smart, and refreshing.
Make sure that your cider is really cold. If using a can, toss it in the fridge for a few hours, or even the freezer for a bit. A little slush isn’t harmful at all. Serving this one on ice is also A-OK! Calvados can sub in for the cognac or brandy for less sweetness, or rum (light or aged) for
more sweetness. Optional add-ins for seasonal or signature flair: Add mint, rosemary or thyme for a garden vibe; use seasonal fruits like sliced apples, pears or citrus wheels for more texture and aroma; in the fall, add a touch of cinnamon or cardamom for spice.
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STAFF FILE PHOTO BY HILARY SCHEINUK
Diners enjoy the rooftop patio for an early dinner at Tsunami in downtown Baton Rouge.
VIEW FOR A GOOD MEAL As October gives way to more temperate climes, consider dining outdoors around BR
Staff report
Barracuda Taco Stand
n 2504 Government St.
This New Orleans-born taco stand seats diners outside with shady spots equipped with fans to cool off over modern Mexican fare. Chicken, pork, beef, crispy fish, mushroom and broccoli tacos are the main attraction here, but don’t sleep on the bowls, packed with beans, pickled onions, rice, cabbage, cotija cheese, cilantro and a protein of choice. Don’t forget the happy hour nachos, margaritas, tacos and beer, which is every weekday from 3 p.m. to 6 p.m.
Bin 77
n 10111 Perkins Rowe, Studio 160
Located in Perkins Rowe, Bin 77 is a wine bar and restaurant with an enjoyable patio that often hosts live music. Bin 77 received the “Award of Excellence” from Wine Spectator in 2025 — a recognition that requires restaurants to offer at least 90 wine selections, feature an assortment of quality producers and match the wines to the menu in price and style. Some of our favorite items on the menu are the chicken club sandwich, baked brie, parmesan chive truffle fries and lobster ravioli. One perk for the patio: It doesn’t get a lot of street noise and offers a lot of shade.
STAFF FILE PHOTO BY TRAVIS SPRADLING
Cocha is located at the corner of Main and Sixth. The popular downtown Baton Rouge restaurant has an extensive wine list. back interior with attention to detail in every corner. Diners enjoy various lunch and dinner options like sandwiches, soups, salads and shareable boards. The sleeper hit has the unimaginative name “Protein Plate,” — don’t let the name discourage. It hits the spot. The market in the front of the restaurant includes grab-and-go meals, wine and gifts.
Brasserie Byronz
n 515 Mouton Street
This “Frenchie-American” spot offers dishes like chicken paillard, crawfish and grits, pot roast bourguignon and steak haché. Plus, it has a wonderfully shaded patio that doesn’t get a lot of street noise. It also serves sandwiches, burgers, salads, sides, appetizers and dessert — and has a great bar.
The Chimes
n 3357 Highland Road
This is a Baton Rouge icon. The Chimes is the stuff of LSU legend. It’s a taproom/restaurant serving seafood platters, po-boys, sandwiches, burgers and more. A cultfavorite dish is the spinach and artichoke dip appetizer that’s served with fried bowtie pasta chips to dip. The outdoor dining upstairs offers views all the way to the MisPROVIDED PHOTO FROM INSTAGRAM sissippi and the state capitol.
BLDG 5’s menu has a selection of boards, often including limited-time specials, like the chef’s board for two, pictured.
Cocha
n 445 N. 6th St.
The outdoor dining options are tables along the sidewalk in front of the downtown restaurant — but it’s an enjoyable spot with great service. Cocha prides itself on its n 2805 Kalurah St. locally sourced ingredients and globally inspired menu. The resThe eatery, marketplace, patio taurant offers vegetarian, vegan, and bar have a rustic and laid- dairy-free and gluten-free op-
BLDG 5
PROVIDED PHOTO
The updated storefront patio at DiGiulio Brothers Italian Cafe
Luna Cocina restaurant on Perkins Road
tions. Highlights on the menu include roasted vegetable lasagna, slow-roasted pork and Venezuelan Corn Cake. If you’re up for trying something bold, order the grilled Spanish octopus, which features grilled chorizo bilbao, white bean puree, olives, celery, lemon, arugula, white beans, fingerling potatoes and Calabrian chili vinaigrette.
STAFF PHOTO BY MICHAEL JOHNSON
Court to Table
n 7477 Burbank Drive, Studio B
Cool weather complements pickleball any day, particularly when there’s a table of smoked brisket, loaded cheese fries and mozzarella sticks to celebrate a good game. Court to Table opened its Baton Rouge location in June 2025, bringing a big menu that can cure many cravings — think pizza, tacos, burgers, soups, salads and shareables such as spinach and artichoke dip. It’s a great spot to eat and enjoy the outdoors, even if you’re not playing pickleball.
stars at this Italian restaurant. It’s like something out of “Lady and the Tramp.” The outdoor patio area was renovated in September 2025 to add mahogany French doors, red umbrellas and greenery. The doors can be propped open on days with beautiful weather, and the sunroom area also has air conditioning units and TVs.
Luna Cocina
n 3109 Perkins Road
The rooftop patio at this TexMex restaurant is a cozy sight, especially when dark falls and the n 4158 Government St. string lights illuminate the space. What once started as a food The menu features tacos, salads, truck, Curbside Burgers is now chips and dips, fajitas and recently, a popular spot in Mid City that the viral soft serve margaritas in serves creative burger creations. flavors of espresso martini, cinnasTry the “Big Brett Burger” with wirl, lemon blueberry and more. pork belly preserves, blue cheese sauce and fried onion strings or the “K.G.B.” with praline bacon, n 3808 Government St. a fried egg and sharp cheddar cheese. The outdoor courtyard at The open-air, dog-friendly patio Curbside includes a pergola sys- with lush greenery is enough of a tem, televisions, extra seating and reason to visit Mid City Beer Garsun shades. den, but it’s a good thing that the food is satisfying, too. There are over 50 beers on tap, the popular Chelsea’s grilled cheese and spicy tomato soup and a fantastic barben 2903 Perkins Road cue pork sandwich on the menu. Feel the cool fall breeze while sip- Every Thursday night, enjoy $8 ping a glass of red wine under the classic martinis.
Curbside Burgers
Mid City Beer Garden
DiGiulio Brothers Italian Cafe
Pedro’s Tacos & Tequila Bar
n 7655 Andrea Drive
Enjoy a margarita and live music at Pedro’s off Siegen Lane. Some of our favorite menu items include the beef quesadilla, taco soup, chile relleno and carne asada. The restaurant also serves several vegetarian options.
SoLou
n 2112 Perkins Palm Ave.
On one of the prettiest patios in Baton Rouge, diners can enjoy Louisiana comfort food with a twist, along with craft cocktails. Some of the signature dishes are the shrimp corn dogs, crabmeat cheesecake and tabletop-roasted s’mores. Brunch is served every day until 3 p.m.
Tsunami
n 100 Lafayette St.
Located at the top of the Shaw Center of the Arts, Tsunami Sushi can be hard to find on the first visit, but the view of the Mississippi River from the 4,000-square-foot terrace is worth it. The restaurant is known for its specialty rolls and terrace-side cocktail service.
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The Tigers celebrate after defeating Coastal Carolina 5-3 in game two of the College Worl d Series finals in Omaha, Nebraska, on Sunday. The roar is restored. When Jay Johnson took over aas the LSU baseball coach in 2022, the six-time national champion Tigers were in the midst of a 13--year title drought. The Tigers returned to the top of college baseball during the 2023 season. LSU survived s a dicey regional that went to a winner-take-all final at Alex Box Stadium against upstart LLittle Rock. Then LSU dominated, sweeping the super regional and College World Series in seveen games. After Sunday and Johnson’s second national title, he has LSU threatening to reboot a dynnasty that blossomed under legendary coach Skip Bertman. No. 8 is on its way to Baton Rouge. ä SEE COMPLETE COVERAGE OF THE TIGERS’ COLLEGE WORLD SERIES WIN. PAGGE 1B
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LSU center fielder Chhris Stanfield, right, celebrates with catcher Luis Hernandez as they both score on a two-run single by left fielder Derek Curiel in the fourth inning of Game 2 of the Collegge World Series finals against Coastal Carolina on Sunday at Charles Schwab Field in Omaha, Neb. LSU scored four runs in the decisive inning and won 5-3 to earn its ssecond title under coach Jay Johnson in four years. BY KOKI RILEY OMAHA, Neb. — To calll anything a dynasty requires a certain level of consiistent, championship excellence. The Boston Celtic cs in the 60s, New York Yankees in the 90s and UCo onn women’s basketball in the 2010s certainly fit th he description. LSU winning five national championsh hips in 10 years under Skip Bertman definitely qualiifies. Coach Jay Johnson n’s Tigers aren’t quite there yet, but what LSU acco omplished Sunday afternoon at Charles Schwab Fielld was remarkable nevertheless and potentially the b beginning of another baseball dynasty in Baton Roug ge. For the eighth tim me in program history, and for
the second time in three seasons, LSU won the national championship. The Tigers took down Coastal Carolina 5-3 in Game 2 of the College World Series final to secure the 2025 title. “Unbelievable. I’m so proud right now,” Johnson said. “It’s not to be taken for granted being here two years ago. That was special. Greatest night of my life. “This is equal and maybe even tops it in some ways.” The win secured Johnson’s second title in four years at LSU, making him the first coach in college baseball history to accomplish that feat at the same school. The Tigers did it despite bringing back just 12 players who appeared in a game from last year’s team, adding 12 players from the transfer portal,
three junior-college recruits and 10 freshmen in the offseason. “We (added) really talented freshmen ...,” Johnson said. “In a month’s time, we were able to add Chris (Stanfield). We were able to add Anthony (Eyanson), Zac Cowan, Luis Hernandez, Danny Dickinson to those 12 guys who were the right 12 guys.” With the score tied 1-1, the fourth inning proved to be the difference between a coronation and a Game 3 on Monday. The Tigers scored four runs on a walk, a hit by pitch and four singles to take a 5-1 lead. Sophomore Jake Brown led off with a walk before a single from junior Jared Jones and a hit by pitch loaded the bases for the junior Stanfield.
Rabalais: Thesse Tigers measure up to LSU’s toweringg expectations, Page 4C
Braswell’s fingerprints all over Tigers’ College World Series title, Page 5C
See which Tigers made an appearance on the All-CWS team, Page 5C
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