Archived Article By Tom Fitzmorris
Originally published March 27, 2008
Next Thursday, April 3, Commander's Palace
Commander's, Cafe Adelaide Chefs Cook Egg-cellence
Six months ago, the Brennans of Commander's Palace and Cafe Adelaide got their chefs to dream up a wine dinner in which the theme was eggs--front and center. I can't remember ever hearing of such a thing, so I went. It was delicious, and a wild hoot of an evening for reasons I cannot divulge.
So good, in fact, that Chef Danny Trace of Cafe Adelaide and his colleague Tory McPhail at Commander's Palace will synchronize their talents again for another four-course wine dinner honoring the versatility of the egg.
Not all chicken eggs, either. They include those from quail and ostrich. Maybe some fish eggs, too. Here's the menu, starting and ending with cocktails:
Pannéed Quail Egg Sardou
Truffled Ostrich Egg Scramble
Lobster, mushroom and melted leek bread pudding, lobster saffron bisque and Atchafalaya Basin bowfin roe
Wine: La Petillant Du Cavet Demi Sec Sparkling Wine
Grilled Lobster “Benedict”
Local jumbo lump crabmeat, grilled spring asparagus, Oregon black truffles and Cognac-infused foie gras ganache
Pomegranate Molasses Glazed Bobwhite Quail
Quail egg fried rice, crispy duck egg roll and blood orange curd
Wine: Burgess Lake County Zinfandel
Banana Foster Crepe Soufflé
A warm brown butter crepe stuffed with roasted bananas and buttermilk meringue finished tableside with flaming sugarcane caramel
Champagne Cocktail
The price is $95, inclusive of tax, tip, and wines. The event begins at seven, Thursday, April 3, at Commander's Palace. Free valet parking. The phone number for reservations is below.
Commander’s Palace. Garden District: 1403 Washington Ave. 504-899-8221.
© 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com