Archived Article By Tom Fitzmorris Originally published October 12, 2007 Next Tuesday, October 16, Cafe Adelaide Commander's And Cafe Adelaide Chefs Create Egg-cellent Wine Dinner I've thought about it, and I don't believe I've ever attended a major, special dinner in which the theme was eggs. Not even at Brennan's, as fancy as they get with eggs, have they ever mounted a dinner in which eggs showed up front and center in every course. It had to happen, though, and here it is. Chef Danny Trace of Cafe Adelaide and his colleague Tory McPhail at Commander's Palace will synchorinize their talents new week at Cafe Adelaide on egg-zactly that: a four-course wine dinner, the price right up there with others of its ilk, a paean to the egg. Not all chicken eggs, either. They include those from quail and two kinds of fish. And some other oddities: Creole Shrubb liqueur, an orange-flavored potion from the Caribbean. Here's the menu, starting and ending with a cocktail: Ramos Gin Fizz Diver Scallop and Caviar Deviled Egg Scallop ceviche, mirlitons and Atchafalaya Basin bowfin roe Wine: Perruzzi Vernaccia di San Gimignano, 2005, Italy Grilled Lobster “Benedict” Crab boil poached egg, paddlefish caviar, and Champagne sabayon Wine: Bouchard, Pouilly-Fuissé, 2005, France Pomegranate Molasses Glazed Bobwhite Quail Quail egg fried rice, plum and quail crepinette, Creole Shrubb syrup Wine: Benton Lane Pinot Noir, Oregon, 2006 The Faberge Egg Dark chocolate torte, white chocolate cream and edible gold Champagne Cocktail This sounds really interesting to me. Think I'll attend. The price is $95, inclusive of tax, tip, and wines. The event begins at seven, Tuesday, October 16, at Cafe Adelaide, Poydras at Tchoupitoulas. Free valet parking. The phone number for reservations is below. Cafe Adelaide. 300 Poydras Street. 504-595-3305. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com