Dickie Brennan&CQ
605 Canal st. • New Orleans, LA 70130
J&~~~
504.523.1661
504.522.CHOP (2467)
J J I J J JJ J J J J J II J J J II J JJ J J J II J J J J J
************5-DIGIT 70118·
Tulane University Library
Louisiana~' ~ollection/special Collections
Joseph Me -~ ick Jones Hall
New Orleas LA 70118
PRESORTED STANDARD
US POSTAGE
PAID
NEW ORLEANS LA
PERMIT NO. 2689
FYI •.• Taste of the Nation
has become the largest
nationwide liunger relief
fun~raiser. Join us in the
fight against hliJ1ger. For
mar information and/or
tiGKets, call 493-8550.
12
I'
FOR All SHOWS,
FESTIVALS & GAMES
Call 77CKer~
High temps
mean cool deals!
Call Kathy at Palace Cafe
to check out the
Temperature Lunch
Special of the Day!
'a' 523-1661
~
14
21
DBSteakhouse night 2 ~
at Zephyr's Field ~
Reserve your space now
for Palace Cafe's
NOWFE Vintner Dinner
featuring Kendall-Jackson
and Edmeades
wineries
20
INDEPENDENCE DAY
II
Check out
DBSteakhouse's
Festival of Fins
"Chef Fish"
specially created by
Call the Grand Hotel
to make your reservations
for the Grand Chefs Series
Grand Finale event
15
22
29
SUMMEI BEGINS
2S
DDD THURSDAYS at the SQUARE
... the LPO Brass Quintet
S-7:30~m
'a' 561-8927
15
DDD THURSDAYS at the SQUARE
... The Nobles
S-7:30pm
'a' 561-8927
22
Take advantage of
Palace Cafe &
DBSteakhouse
3 Course Pre-Show Menu
this week!
Instead of the movies,
go see a play this time!
Kiss of the Spiderwoman
6/2- 6/18 at
Le Petit Theatre
'a' 522-2081
16
23
If)
Crescent City Farmer's Market
... sweet corn
I~
Crescent City Farmer's Market
... squash blossoms
24
Share Our Strength II am-3pm
Join Chef Gus of Palace Cafe
at cousin Ralph's Storyville
District for New Orleans' 11th
annual Taste of the Nation
II
~11THER'S DAY
II ~ ZEPHYRS Game
, 6:05pm
~ 'a' 734-5155
~ IS
25
DDD THURSDAYS at the SQUARE b~~iiiiiiiiii:~.~~~~~~f!!!:!!~~~~~~~~~~~~~~ ... the Chee Weez t.
... final FREE concert of the season
S-7:30pm
'a' 561-8927
29
fi
cacno.org
Join Palace Cafe &
DBSteak.ftr
creat!~.s I
Crescent City Farmer's Market
~ ... butter beans
@
ZEPHYRS Game
6:05pm
'a' 734-5155
!)
!\TE1' ORLEANS 'lIl\~ '" FOOD EXPERIENCE tI' S29-WINE nowfe.com
NOW FE
Vintner Dinners
at
DBSteakhouse
and Palace Cafe
12
For more information
on the
Festival of Fins
call 'a' 585-1500
or visit
Gather friends and
and check out the
opened
JAZZLAND
amusement
park
'a' 242-0220
jazzland2000.com
___ -----,,-9
16
Plan your Christmas Party NOW!
Space is already getting
limited ... call 'a' 521-8310
for Palace Cafe
and 'a' S22-CHOP
for DBSteakhouse
23
30
NOWFE
Royal St. Experience
I:)
20
It's not too late to visit
NOMA
to view the fabulous
Golden Years of Faberge
on exhibit 6/17 - 8/20
'a' 488-2631
2~
10
I~
24
31
NOWFE 3:45pm
Ready. Set. Start Your Palate •.•
Test your food & wine pairing
skills with our own Chefs Gus,
James and Michelle and
Paterno Imports wine e pe s
21
Dine at Palace Cafe or
DBSteakhouse
tomorrow night then
take a carriage ride
over to the
Warehouse District
for White Linen Night
~ _ --I
IS
N.O. SAINTS
vs.
Miami Dolphins
7pm
25
I
Crescent City Farmer's Market
... fresh baked breads
5
Crescent City Farmer's Market
... muscadine
grapes
12
Crescent City Farmer's Market
... okra ) 19
Crescent City Farmer's Market
. .. summer squash
26
Crescent City Farmer's Market
... BBQ with Mike Gowland
of the New Orleans
Fire Department
ZEPHYRS Game
6:05pm
'a' 734-5155
ZEPHYRS Game
6:05pm
'a' 734-5155
\
ZEPHYRS Game
6:05pm
~ , 'a' 734-5155
~
~ :10
6
\
ZEPHYRS Game
II 6:05pm
~ , 'a' 734-5155
~
~ :13
20
\
ZEPHYRS Game
II 6:05pm
~ , 'a' 734-5155
~
~ 2~
vs.
Detroit Lions
12noon
:1
DBSteakhouse night at Zephyr's Field 2S 29 30
LABOR DAY ' :if ~ H1~ ~b ~(v(J}O)! uh' , ~c- (C; of?~ :L
~wu)cctt;JY~~-
V ~ l>~~ &-~b t.WL r1.-e- sW
I r.e.:-S~~,..... .. ~-.
It's (arnival Time!
Yes that's right, Visit the Learn more
wonderful exhibit at the than you ever
Louisiana State Museum, dreamed about our
the Presbytere to check wonderful
out rare artifacts Carnival tradition
and elaborate displays 'IJ' 568-6968
I I 12 1:1
I~ I'. 20
5-7pm
Francis Coppola
2.:i -'f:- ~J 27'
31
Call Carol or Jackie at
Brennan Travel to make
your reservations for the
Brennan & (0.
FOOD (RUISE
'IJ' 835-3200
LPO
OPENING NIGHT
'IJ' 523-6530
14
21
LPO
Night in Italy
'IJ' 523-6530
2S
I
-'9 ~.
(rescent (ity Farmer's Market
... BBO with Mike Gowland
of the New Orleans
Fire Department
vs.
Detroit Lions
12noon
:1
vs.
Philadelphia
Eagles
12noon
If.
24
THURSDAYt JUNE 22
While the national cigar craze may
be slowing, cigar sales at the
Steakhouse are not! So, for all of our
regular patrons who have expressed
a keen interest in a wine, food and
cigar dinner, this one's for you!
We have partnered with Ashton cigars, several wineries
and the Mayan Cigar and Import company to bring you
an evening of fine wines, flavorful food and high quality
cigars featuring an Ashton Vertical Torpedo Tasting with
a presentation by Emmanuel Ferrero. Each course has
been expertly paired by Chef James Leeming, beverage
director Marianne Stierwald, and cigar expert Mike
Wattman.
Space is extremely limited so we encourage you to call
now. The evening is attractively priced at $100 per person,
INCLUSIVE. Reservations can be made by calling the
restaurant at 522-CHOP(2467) or by contacting the newest
member of our Steakhouse team, sales manager
Kelly Collins at 521-8311, ext. 370.
Dickie Brennan's Sleakhouse
~ (7;;?d 0tlmd
THURSDAY, JUNE 22 al ~:eculive Chef James Leeming
ASHTON CABINET MADURO PYRAMID
FIRST COURSE
Oyster Fennel Stew - Garnished with fried leeks
Mark West Chardonnay 1996
SECOND COURSE
Grilled Vegetable Salad - With a smoked tomato dressing
and fresh homemade mozzarella
Rex Hill King's Ridge Pinot Noir 1996
THIRD COURSE
Blackened Medallion of Gulf Fish - Topped with a
crawfish risotto and sauce Americane
Foppiano Petit Syrah 1997
INTERMEZZO
Cantaloupe Basil Sorbet - Served in a pecan tuille
drizzled with a sweet balsamic reduction
ASHTON ESQUIRE
FOURTH COURSE
Bacon Wrapped Filet - An eight ounce U.S.D.A. prime filet wrapped
in bacon and served on a bed of garlic mashed potatoes and sauteed
spinach, finished with crumbled bleu cheese and marchands de vin sauce
Steltzer Claret 1996
ASHTON CABINET BELICOSO
DESSERT
Chocolate Creme Briilee - Garnished with fresh relish
Graham's LBV 1994
ASHTON VIRGIN SUNGROWN TORPEDO
And for those of you who are really into cigars, after the dinner
"retire to the bar for a snifter of Blanton's Single Barrel Bourbon
and a cigar ... " (an AsHToN MAGNUM or AsHToN 898 - a memento
from the dinner) as renowned restaurant writer John Mariani
suggested in the April 30th issue of Wine Spectator magazine!
H ,SPEC
~ /' p J P V ~/~mm~3a~~~
mONS
TEMPERATURE UttlCH SPEOAL
PAlACE CAFE - JUNE 19 -SErf 1
and your check may be
less at Palace Cafe! That's right, Palace Cafe's
Temperature LUNCH Special is back by popular demand.
For those of you who are new to the concept (which is in its
sixth year), it is this easy: If the high temperature yesterday
was 890
, today's Temperature LUNCH Special is $8.90.
EX: 890 yesterday = $8.90 todaYs Temperature LUNCH price.
The Temperature LUNCH Special is available Monday
through Friday. Specials change on a weekly basis. We
encourage you to caU Kathy at 523-1661 for this week's
featured dish!
ExewtiveMivs Martin's CAFE LITE tUN CH
Ml:A(fOO - JUNE 19 -SEPT J
When Execuu.e:£ltef Gus Martin made the decision to shed
some pounds a CQupte of years ago, he knew he could not
sacrifice flaVOt His many years working in the kitchens of Mr.
B's Bistro and Commander's Palace had taught him that! So
when Gus began his journey into the world of healthy l'litell
cooking, he did sp with the same amount of passion for food
and flavorful cuisine as he approaches aU of his cooking -
100% dedication to fresh, seasonal products and flavor. Other
chefs, cooks and friends noticed his change in appearance and
began tasting the secrets of his success. The result? A Cafe
Lite Lunch on the menu, a seminar at the Hew Orleans
Wine and Food Experience and a feature article in the
country's largest food circulated magazine, Cooking Light!
Thus, for the third consecutive year Chef Gus Martin and
Palace Cafe bring you the ever popular summer special menu,
the Cafe Lite Lunch. The menu, which changes weekly, is
New Orleans-style food, "lightened up" with a focus on fresh
seafood, chicken and vegetables. As in previous years, the
Cafe Lite Lunch is a two-course menu including past favorites
the Chilled Asparagus Salad ... pencil asparagus, shaved
in a lemon-basil vinaigrette
.. a jiltet of Gulf fish, house
grilled served with saffron risotto and topped
with a roasted garlic, tomato, calamata olive and herb salad, as
wen as many newly created dishes. So, if you are like most of
us during the summer and tend to eat a little lighter but do
not wish to sacrifice flavor, stop by Palace Cafe this summer
and take advantage of our Cafe Lite Lunch!
iiDm houu are remaiDing the same (11:30am - 2:30pm, M - F), Palace
lGIffs bnmch hoUD are changing to llam - 2:30pm. Dinner hours at
_ JeItaurants are also changing to 5:30pm - 9:30pm, S-Th. Dinner
... on friday and Saturday remain the same, 5:30pm -lOpm.
The 3 MARTINI LUNCH is bOcK1
DICKIE BRENNANtS STEAKHOUSE - JUNE 19 -SErf 1
Since we opened the doors of the Steakhouse, back in
November of 1998, folks have been telling us that the
dining experience reminds them of the power, "three
martini" lunches of days past. So, when we started
thinking about what might be fun to encourage guests to
make the walk on over in the summer, drinks were at the top
of our minds. We tossed this notion out to our staff and the
ideas have not stopped since!
For the serious drinkers we offer the classic martini made
with either Gonion's gin or Stoli vodka. For those who still
feel somewhat uncomfortable splurging before noon, we offer
our unique version of a Bloody Bull And for those who are
simply looking for a refreshing drink to "beat the heat",
Cuervo margaritas on the rocks. Of course, the best Rt; qf::';':~"'4';@ll;'"
these stimulating summer drinks is that we are offering them
for the low, low price of $2.00 a drink. We figure, if the
heat is not going to give you a break this summer, at least we
can!
In addition to the drink specials mentioned above, Executive
Chef James Leeming has more than a few NEW LUNCH menu
surprises for you this summer... Pan Seared Duck Breast
Salad, Steakhouse Tartare, Grilled Strip Steak Po-boy .••
and other dishes guaranteed to suit your summer appetite.
The BOARD ROOM
at DICKIE BRENNAN'S STEAKHOUSE - NOW OPEN!
If you have not noticed already, we have added a dining room
to meet the ever -growing requests for private rooms at the
Steakhouse. Our new intimate space, named the Board
Room, is lined with picture windows on one side and handcrafted
mahogany wine cabinets on the other.
Accommodating up to twelve seated guests, this private dining
room is the perfect venue for important luncheon meetings
or special birthday dinners. To reserve the space, please
contact sales manager Kelly Collins at 521-8311, ext. 370 or
contact the restaurant directly at 522-CHOP(2467).
c9ffW016uu
WINE & FOOD EXPERIENCE
JULY 12 -16
Originally begun by a group of wine and food enthusiasts
(including our own beverage director and local wine expert,
Marianne Stierwald) the New Orleans Wine & Food Experience
(NOWFE) has grown into an international event, featuring more
than 400 wines and drawing up to 5,000 people during the four
day festival. The four day celebration includes vintner dinners,
the Royal Street Experience, wine seminars and classes, a two
day grand tasting event and a Bubbles and Brunch champagne
jazz brunch.
Be sure to check out our very own executive chefs, Gus Martin
(Palace Cafe), James Leeming (Dickie Brennan's Steakhouse) and
Michelle McRaney (Mr. B's Bistro) on Friday, July 14 at 3:45pm
at the NOWFE seminar entitled, "Ready. Set Start Your Palate."
Visit with the winemakers from Cuvaison, Freemark Abbey,
Markham and Rutherford Hill, sample our award-winning
cuisine and sip on wine while you test your food and wine
pairing skills. After aU, someone has to do it!
But before you venture over to the convention center for the
seminar, begin your Wine & Food Experience at Palace Cafe's
Vintner Dinner on Wednesday, July
12. The menu features Edmeades and
Kendall-Jackson wineries and promises
to bring out the best of both the wine
and the food. For Palace Cafe
reservations contact David Johnson
at 521-8310. The cost of the dinner
is $75 per person, INCLUSIVE.
For more information about NOWFE,
call 529-WINE or visit nowfe.com.
New Orleans Wine & Food Experience
~0tlmd
WEDNESDAY, JULY 12 - Executive Chef Gus Marlin, Palace Cafe
Edmeades & Kendall-Jackson Wineries
HORS D' OEUVRES
Masa Flash Fried Oysters with Horseradish Cream
Seafood Beignet with Jalapeno Tartar Sauce • Louisiana Crab Puffs
FIRST COURSE
Pan Seared Crab Cake - Fresh jumbo lump crabmeat tossed
with peppers and red onions in our house ravigote sauce, touched
with chervil cream and finished with a frisee and arugula salad
SECOND COURSE
Duck Confit Salad - Mixed baby greens with confit of duck,
roasted mushrooms, red onions and carrots
tossed in a balsamic blackberry vinaigrette
THIRD COURSE
Oven Roasted Mississippi Quail - One quail filled with shrimp,
molasses sausage and corn bread stuffing and
oven roasted golden, served in a crisp potato nest and
touched with a natural reduction sauce
DESSERT
Cafe Banana Beignets - With a Foster sauce
~~AALK SEASONAL SUMMER FAVORITES AT PALACE CAFE
By Executive
Chef Gus Martin
Sitting around talking about food and
brainstorming ideas for new dishes
with executive chefs is something
that we take for granted. It occurred
to us, however, that many of you
might not ever have this opportunity
and might very well enjoy hearing a master chefs thoughts
on the best local products available to us during the upcoming
summer season. So, without further adieu we bring you
Executive Chef Gus Martin of Palace Cafe!
"In the twenty someodd years that rve spent cooking in the
kitchens of Commanders Palace, Mr. B's Bistro and Palace
Cafe, Dickie and his family have always encouraged me to
find the best local and regional products and to build
relationships with our purveyors. Now as the weather warms
up, we'd like to say thank you in advance to aU of our friends
who bring us Mississippi blueberries and blackberries,
Ponchatoula strawberries, Ruston peaches, Creole
tomatoes, Vidalia onions, Louisiana crawfish, shrimp,
soft-shell crabs and everything else that's fresh and at the
peak of its season in the summertime.
Summer is Creole tomato season, and if you ask me there's
nothing better. During the hottest months no lunch or
dinner is complete without a simple salad of thick sliced
Creole tomatoes, sweet Vidalia onions, a chiffonade of
fresh basil and some rustic French bread croutons
drizzled with a little balsamic or cane vinaigrette. Every
summer we buy as many Creoles as the local farmers in
Plaquemine Parish can give us and incorporate them into as
many dishes as we can corne up with and put on the menu.
Just to give you an idea, by the time the last Creole tomato
of the season has been picked, we're sure to have
incorporated them into more dishes than you can imagine.
Another summertime staple is Louisiana crawfish, and
~gh the lack of rain we've been experiencing has
ght us a less than desirable crawfish season, the local
IS with whom we have strong, long-standing
• nships have consistently come through for us, allowing
us to put some great dishes on the menu like Fried Green
Tomatoes with a Louisiana Crawfish and Tasso Sauce,
Crawfish Cakes with Andouille Rash and Roasted Com
iJ.e1ish and Crawfish Stuffed Bread (Palace Cafe's Jazz Fest
contribution). New Orleanians expect crawfish during crawfish
season and it just wouldn't feel like summer without them;
so as long as there are fresh, high quality Louisiana crawfish
out there, they'll be on the menu at Palace Cafe!
We all look forward to tasting the incredible shortcakes,
popovers and cobblers Pastry Chef Tobias Dotson puts on
the dessert menu during the summer. There's just no better
way to end a summertime dinner than with a plump, sweet
Mississippi Berry Cobbler, or a Ruston Peach Cobbler
topped off with homemade Creole Cream cheese ice cream,
although White Chocolate Bread Pudding does corne close.
What Toby doesn't use in his baking we use to make fresh
fruit gastriques, chutneys, preserves and demi-glaces to
accompany lighter summertime versions of our oven roasted
duck, double cut pork chop, filet and mixed grills.
Toby's Ruston Peach Cobbler recipe is included in this
newsletter for you to make at horne.
Have a great summer and corne see us soon!
Peach Cobbler
To Make Pie Dough:
2 1/2 C AU-purpose flour
2 1/2 C Cake flour
1/4 C Sugar
1 t Salt
1/21b
1/4 lb
1 ea
3/4 C
Butter, cold
Shortening
Egg yolk
Water, cold
Mix dry ingredients together in a large mixing bowl. Cut in cold
butter and shortening with a pastry cutter or two knives. Add egg
yolk and cold water to the dry ingredients and squeeze together by
hand. Wrap pie dough in plastic wrap and refrigerate until needed.
To Make Peach Filling:
12 C Fresh peaches, 11/2 C AU-purpose flour
peeled, thinly sliced 1/4 lb Butter, melted
4 C Sugar 1/4 C Milk
Melt butter and allow to slightly cool. Toss peach slices with
sugar, flour and melted butter until evenly coated.
To assemble cobbler:
Preheat oven to 3500
• Place peach filling in a greased glass or ceramic
baking dish (approximately 8" x 10"). Using a rolling pin, roll out
enough pie dough to form a rectangle slightly larger than the
baking dish and about 1/4" thick. Place pie dough over peach filling
and carefully tuck in excess dough between the baking dish and the
filling around aU edges. With a sharp knife, make 3-4 "X" shaped
cuts in the pie dough to let steam escape. Brush cobbler top with
milk and sprinkle with granulated sugar. Bake at 3500 for about 40
minutes, or until top is golden brown and filling begins to bubble.
GRAND CHEFS GRAND FINALE
o"hey~~~
SEPT 22 - 24
We are super excited about teaming up with cousin Ralph's
restaurants Bacco and Red
Fish Grill, as well as our
restaurant Mr. B's Bistro,
managed by cousin Cindy
for an incredible weekend
of wine, food and frivolity.
Like the previous
events, the format
for this two-day event includes a lavish cocktail
reception featuring the restaurants' signature dishes,
wine seminars and cooking classes. In addition to
the events mentioned above, the Grand Finale
enables you to experience several wineries,
cooking demos by all of the chefs and a specially
created six-course vintner dinner menu by the
participating chefs Gus Martin (Palace Cafe),
James Leeming (Dickie Brennan's Steakhouse),
Michelle McRaney (Mr. B's Bistro), Haley Gabel
(Bacco), Devlin Roussell (Red Fish Grill) and the Grand's
Seth Hargett (who once upon a time cooked at our very own
Mr. B's Bistro). For more information or to make reservations
call the Grand Hotel toll free at 1-800-544-9933.
Hopefully after rea,dmg this newsletter, you are m~re f~mi~-
iar with ny things going on at Palace Cafe, Vlckte
, Steakhouse and in our downtown/French
Bre~a h
Quarter neighborhood this summer. We also h~pe you, ave
gotten to know Executive Chef Crus Martm. /-te lS an
incredible chef and an even better friend, who has b~en
with our family longer than any other chef to date. We llke
f; , to him as the family'S "Senior Chef"
re ernng ' n his offer to say
We encourage you to take hlm up 0
hello the next time you are in the restaurants. Looking,fo~-
d
' 'war to VlSlt m' g wl'th you soon at Palace cafe or Vlckte
Brennan's Steakhouse.
_ Dickie "Brennan, Steve Pettus, Lauren "Brennan Brower
Dickie Brennan&CQ
A RESTAURANT GROUP
