Call 899-822 I
OMMANDER'S KITCHEN
. g - NOW! The food we love. New Orleans' food in the
. This is what we tried to capture in our new cookbook,
der's Kitchen. With recipes tested painstakingly by
ander's acclaimed chef Jamie Shannon, we bring it all to life;
ories behind the food, and the people behind the stories.
Then we add cooking tips, legends, family stories and the twin tales
of the history of Creole and Cajun cooking and their inevitable
collision. CRASH. You've got front row seats to a flavor explosion.
FRENCH 75
1 114 oz. gin or brandy
1 t sugar
1 112 t lemon juice (save a twist for garnish)
0.. cIJ.el ~ ~
~~~
~ ~ Co..uu..
~~o..
~~~~.
d~~~
~tIu.~
~4~'~
~~
4 oz. champagne
PLACE 4 ice cubes, the gin or brandy, sugar,
and lemon juice in a shaker. Stir and strain
into a champagne glass with ice and top off
with champagne. Garnish with a lemon twist.
CHEF JAMIE'S TIP I've tried this with both
brandy and gin, and to my taste, the gin is
more refreshing - especially over ice.
ROOM
I just love to hear my mom, Ella Brennan, tell the story of how the
Garden Room came to be. She talks about how hard she and her
siblings, Dottie, Adelaide, John and Dick, were working in the
1970's to put Commander's Palace on the map. It was not easy to take
a restaurant originally opened in 1880 and turn it on a dime. They
wanted it to turn like a speed boat when it was acting more like a
freighter. But, they just kept plugging away. It was sheer force of
personality and dogged persistence that forced change on this
New Orleans Institution.
Mom, Dottie, Adelaide, John and Dick were proud of the changes
they were making and wanted to get the town's attention. This was a
new Commander's Palace and you had to come see it. But, how?
Well, Adelaide painted the whole darn thing aqua blue. That
certainly trumpeted the change within.
Then, one day, John Brennan was nosing around upstairs in the
waiter's locker room. He literally stood on a commode to look out a
tiny window. He had a great idea. What a view that locker room
had! The view was of the patio and one of New Orleans' grandest
oak trees wrapping around, almost hugging the 2nd story of the
building. Within a week the walls were ripped out and the Garden
Room was born. Love that story.
This summer the Garden Room was reborn. Dottie and Lally
Brennan did their magic again! It's got a "wake up and live" energy
in the daytime and a "no woman would say no if proposed to in this
room" feel at night. We love it - it's sophisticated casual.
It's a must see!
SOUTHERN HOSPITALITY
MEETS
A DESERT OASIS
ommander'
alace
10 years ago, if you 'would had told us that we
would have a Commander's Palace restaurant
in Las Vegas we would have laughed ...
Laughed out loud.
Who knew that Las Vegas would completely
shift direction about its ideas on food? Who
knew that major Las Vegas developers like
Steve Wynn would seek out great independent
restaurants and chefs and make them a part of
the draw to his billion dollar developments?
Who knew that Las Vegas visitors would skip
cheap chow lines in order to dine in grand style
on some of America's best food and pay for it?
Who knew indeed. And what do you know?
Here we are - in Las Vegas. No one is more
surprised than us. But this is an "only in
America" type of place. Lally Brennan loves
to say, "Where else can you sit in Paris and
overlook Lake Como?" It's crazy - good crazy!
With the likes of Charlie Palmer of Aureole,
Todd English, Le Cirque, Jean Georges,
Emeril, and Wolfgang Puck stirring the pot,
the competition is tough. We thrive on that.
And what do you know?
Here we arein
Las Vegas.
No one is more
surprised than us.
Anyway - Las Vegas shares with New Orleans
a love affair with life's pleasures; a celebration
of brilliant excess. Both cities wake up late -
if they've been to bed at all. This - we
understand. So, here we come.
For us - though - our businesses are intensely
personal. That's why Brad Brennan, his wife
LAS VEGAS
Elizabeth and their two daughters, have
moved to Las Vegas. Brad Brennan and Alex
Brennan Martin are heading up a team that
has moved westward from Commander's
Palace New Orleans and Brennan's of
Houston.
Chef Carlos Guia will be leading the culinary
team in Las Vegas. He is one of the most
talented young people we have gotten to work
with over the years. Carlos, a native of
Venezuela with family roots in New Orleans, is
a veteran of kitchens at the Waldorf Astoria,
Le Bernardin, and Lutece in New York City.
He also worked with us in New Orleans as
Executive Sous Chef at Palace Cafe and Sous
Chef at Commander's Palace. Carlos worked
hand in hand with Executive Chef Jamie
Shannon to create a Creole menu utilizing
ingredients indigenous to the Nevada region,
as well as maintaining some New Orleans
favorites. Dishes include PECAN CRUSTED GULF
FISH topped with a petite green salad and
spiced pecans and finished with a crushed corn
cream sauce; GRILLED VEAL TCHOUPITOULAS
served with goat cheese-thyme stone ground
grits, and a brandied wild mushroom demi
glace; SEARED COLORADO LAMB CHOPS with
smoked garlic lamb sausage; OPELOUSAS STYLE
SWEET POTATO CAKE and mint julep sauce
and FRENCH QUARTER BEIGNETS with a warm
cafe au lait sauce.
So when you find yourself in Vegas but in a
New Orleans state of mind - Come see us on
the strip! You will undoubtedly see more than
just one familiar face... the Las Vegas
management team includes New Orleans
veterans such as Lisa Landry, Michael Smith,
Fred Gore and Jimmy Boudreaux. Make sure
you say hello because they now know "what it
means to miss New Orleans!"
At. .. p ••• everyday
11% 0' A .. ricans
don't. know what.
t.hey're havin,
'or dinner.
PO YOU?
Gre.t. 'ood 'or bllsy people
TAKE OUT • CATERING
720 Veterans Boulevard • 837-9695
)
®
ADVANCE PRAISE FOR OMMANDER'S KITCHEN
"A delicious combination "The Commander's "One of my all-time
of Commander's classics Palace tradition of favorite gastronomic
and Chef Jamie's flavor and excellence, savored destinations in the United
flair! What a restaurant! by so many generations States is New Orleans and
What a family! " during the last century, Commander's Palace is, of
- Chef Emeril Lagasse has been elegantly and course, at the top of my list
clearly written for the new of places to dine.
"For the very same reasons century in a book that Bravo Ti and Jamie for
that Commander's Palace is defines, explains, and translating the culinary
a great, classic restaurant, demonstrates New Orleans tradition of the legendary
Commander's Kitchen is a cooking at its best - Brennan family into a
winner of a cookbook. It's Commander's Kitchen is book that the home cook
generous in sharing recipes for old-timers and can both enjoy reading
that are enormously newcomers alike, a feast and cooking from. "
appealing and user-friendly for everybody." - Daniel Boulud,
with a healthy seasoning of - Peter Feibleman, chef and owner of
spunk and soul." author of American Cooking: Restaurant Daniel and
- Danny Meyer, restaurateur Creole and Acadian Cafe Boulud
and coauthor of The Union
COMMANDER'S KITCHEN Cookbook
Square Cafe Cookbook is available at bookstores nationwide.
An exclusive
offer for
American
Express®
Cardmembers
PURCHASE your cookbook with the
American Express® Card and receive a bottle of
Commander's Creole Seafood Seasoning Blend!
Supplies limited, order today at commanderspalace.com
_ No. of Cookbooks @ $35.00 each $ __ _
Shipping cost @ $5.00 each $ __ _
Cards Sales Tax (Orleans Parish 9.5%) $ __ _
TOTAL = $ ---
"Not many cookbooks have
so many winning ingredients
as does Commander's
Kitchen! The knowledge,
experience, and devotion of
Ti Martin and the legendary
Brennan family mixed in
with the talent and creativity
of Chef Jamie Shannon make
for a 'must-have' cookbook!"
- Paul Prudhomme,
chef and owner,
K-Paul's Louisiana Kitchen
NAME CREDIT CARD INFORMATION (CIRCLE ONE)
Amex Visa MC Discover
MAILING ADDRESS # EXPIRATION DATE
PHONE # SIGNATURE
( )------------------
MAIL TO: COMMANDER'S COOKBOOK· 1403 WASHINGTON AVENUE, NEW ORLEANS, LA 70130
1427 Washington Avenue
New Orleans, LA 70130
ADDRESS CORRECTION REQUESTED.
RETURN POSTAGE GUARANTEED.
" I' II I I ~: ,r 1'1 I' {I! ! II.! I !l!ti,II:t'I,'l1iHlltI,il[ll't'" 11\!l l illi Utill!!!!I!.11
~*****AUTO**5-0IGIT 7Ql15
Je:r~si(S! !:lo(:sch
5807 Tchoupitoulas st
\",~e.w Or'le:ans LA 70i1.5-214.4-
U.S. Postage
PAID
BULK RATE
Permit No. 1265
New O rleans, LA
