~ Let us blow our ho

nd Jour case - unlike the athlete it is And no one to inspire long day When they asked humEling. For us - it is not over, not but yourself. In an industry where 7 years complete, not ours, never to be taken has long been quoted as the average life of the Olympic athlete away. We must hold our award in our a restaurant, we think they deserve their which of the gold d today and ask ourselves: Will we be medals. We hope it proves that their medals she had e best restaurant in America tomorrow? decision to pass the torch of operating won was her most Will the very next meal we serve and duties to us has been a successful one. We experience we provide, meet those hope it proves they were not wrong to coveted, she replied standards? Will it meet our own? entrust us. We hope it proves that we have politely but could learned our lessons well. not hide the blush of embarrassment. Perhaps these awards would make some folks arrogant. Not us - it motivates us - Embarrassing or not - we do savor each We know how she feels. even scares us a little. Only a fool wouldn't award. Particularly because they come It ~ embarrassing! be scared. We have always operated in from you - our customers and our peers. what we call a "healthy state of These were not awards that were chosen paranoia." How do we keep getting better? by one person or one panel. The people How should the food,service and total voting for these awards on a national and experience we try to provide continue to local basis range from groups of hundreds evolve? We know studies continue to say to thousands - and the competition for that customers are really more interested some of the awards included all the in service and ambiance. We may be restaurants in America. First came the stubborn but we keep going back to our Food & Wine Reader's Choice Award. We mantra. "The message is about the food didn't even know we had won until it was and still is." We go back and back and printed. Food & Wine asked it's readers back to the food. Both tinkering and to vote on their favorite restaurant in creating brazen new dishes. Many America and to quote their article, "With restaurants that we love have made a three times as many mentions as any other name for themselves serving the classic establishment, Commander's Palace in dishes they have served for over a is clearly a culinary hundred years. That has never been the mecca. .. Commander's Palace was mantle that Commander's Palace has chosen #1 restaurant in America! WOW! wanted to hang it's hat on. That felt great!

A triple crown? A sweep? What would one Next Southern Living asked it's readers to call it? We call it hard earned recognition choose a favorite and Commander's accepting the James Beard for the senior generation of Brennan Palace won. We thought we had died and Award for Family Members! They have been in the gone to heaven. business for over 50 years (literally, if you add up the years of restaurant experience of just the senior generation it would be Then came Zagat. Zagat publishes guides 150 years). To us they are the Olympic to restaurants and hotels in all the major the onon of the omerimn (ulinory industry! marathoner - persevering day in and day U. S. cities. It is touted to be more Winner 1996 Jomes Beord out - always going for the gold. But, like a objective than most guides because it is OuUtonding Restouront Aword marathoner, a real restaurateur could based on the vote of customers. 'The award goes to "the restaurant never be motivated by just awards. It Thousands of them. Zagat has published a in the United States that serves as a simply couldn't be enough to endure. New Orleans restaurant guide three times national standard-bearer of consistency of quality, excellence in food, atmosphere They must each truly love what they do. and Commander's Palace has been #1 all and service" according to the contest How else could they do it? Step after step, three times. guidelines. meal after meal, worn out shoes after worn out shoes. ·jeter,t'I.. lif:!"fii"·

Wine Spectitm dilill illlen(1 - mti(s (~oi(e il14 dtits Dining in America As seen in Wine Spectator Magazine March 1995 The James Beard Award! What a thrill - 'The Coun~8~eslauran ts complete with all the drama of the Oscars. "Like most Orleanians, I keep COMMANDER'S 1,500 of our peers dressed in black tie sat PALACE on my A-list. The I IS-year-old flagship of the Brennan family empire is strong in both through nearly four hours of awards until traditional Creole dishes and in the innovative the last award . .. Best Restaurant in haute Creole that it helped to create:' America. - Tom Fitzmorris

Like the Oscars, the field had been narrowed by votes and panels to five finalists. The competition was tough. t~e # 1renl.rllt in Ilen(a! As seen in Food & Wine Magazine December 1995 When they read the names of some of the most prominent restaurants in America U With three times as many mentions as any other establishment, (who happen to be some of our dear COMMANDER'S PALACE in New Orleans is clearly a culinary mecca for many of you, whether you live in New Orleans or not:' friends) we all gulped air and lost confidence. And then they said it ... "and the winner is . .. Commander's Palace." We celebrated and carried on into the night with our friends and peers from around the country. That's one lew ,rleals' # 1 lOst ,o'lllr mtaDI1I~ hangover we don't regret. As seen in 1996 Zagat Survey May 1996 "Each of our reviewers has been asked to name his or her five favorite restaurants. The 40 spots most fre­ N ext thing you know, the quently named, in order of their popularity are: # I COMMANDER'S PALACE Legislature is unanimously passing proclamations in honor of Commander's Palace. (Don't take this one lightly - when the Louisiana Legislature agrees on anything I unanimously it's big news.) tilts steepd illill po,r -(olllDders Pall(e serm kist of ~ist'n As seen in USA Today June 1996

The only thing that could have gone "Commander's Palace in New Orleans, named the USA's best restaurant better this year would have been last month at the James Beard Awards, has spawned its share of stories, along with such nationally known chefs as , , Frank Brigsten and current executive chef Jamie if the horse named Commander's Shannon. Also quoted is Lindy Boggs, former U.S. Congresswoman and longtime Commander's customer." Palace (owned by friend and customer Dick Colton) would have won the Louisiana Derby! He came close. But - there's always next year. Raders (~'i(e IWIrds! t~e # 1dty mtl.fll~ As seen in Southern Living Magazine July 1996

- Lally Brennan "Announcing the Southern Living Reader's Choice Dickie Brennan Awards ... Last November we asked you to tell us your Brad Bridgeman favorite places in the South. Now we proudly present you with the results ... And the winners are ... Jamie Shannon # I City Restaurant - COMMANDER'S PALACE :' Richard Shakespeare Stephen Woodruff

lei orluls' faonte mef - Jamie Shannon, (ommander's Pla(e! As seen in New Orleans Magazine September 1996 "In the center hulks Jamie Shannon, his pleated chef's hat making him even taller than his ample six v: foot three inches. Clearly in charge, he gives orders even as he sets up trays ... Lunchtime at Commander's Palace, world-famous culinary mecca as well as neighboorhood restaurant (It'S both, 0; Shannon explains, and it better remember to coddle its regulars as well as awe the tourists) is serious business ... Serious but not grim. Shannon is in love with his work, and that attitude spills over ~ onto everybody else. Every flawless meal is another victory." (1

• • • Title: Chef, Commander's Palace Restaurant, New Orleans

Birthdate: Oct. 31, 1961.

Hometown: Sea Isle City, New Jersey.

Formal education: The Culinary Institute of America, 1984.

Career highlights: Most recently, winning James Beard's Outstanding Restaurant of the Year Award; becoming the chef at Commander's; cooking at the Crillon Hotel in Paris; working as saucier at Ivana's restaurant in Trump Plaza, Atlantic City, N.J.; graduating from the CIA

Menu sampler: Turtle Soup, Creole Tomatoes with Vidalia Onions; Lyonnaise Gulf Fish, Bread Pudding Souffle How excited were you when Commander's Palace What do you love about your job? won the James Beard Foundation's Outstanding Watching people hitting their goals and watching the Restaurant Award? restaurant press on is the most enjoyable part of my I couldn't conceive it at first. I looked around the room job. I wouldn't be here if the restaurant didn't keep and saw the quality of people and who we were up evolving. My two major goals are to be the best I can against - people who I look up to - and all of a sudden and to have as much fun as I can. It goes back to the you are in that category and you wind up winning. It Brennans. They always strive for excellence. That's was definitely one of the most exciting things that has why they're so successful. And they are all like that. happened to me. It is something because I'm really like They are all different, but they'll have that as the main the [Brennans.] We are very humble. When we won, we purpose in life. Someone must have installed that in all looked at each other and were surprised. their family genes.

Will it be difficult to go back to the daily grind? What is Ella Brennan like as a boss? No, you just go back and have your mind set on that She'll get you rolling, laughing, talking, thinking. I'm day. Mter we won Food & Wine's best restaurant poll, so fortunate to be able to sit down with someone like the next day we were just back to work, looking at cus­ her. She is so up on things because she watches the news tomer counts. It is incredible how much work goes into and reads, and she gives me stuff to read. running a restaurant. It is so team-oriented. I love the award because it is a team award. It wasn't best chef or What are your challenges? service. It was the entire restaurant. This was Ella and The day is too short. It needs to be 48 hours for me to Dick Brennan's award for 50 years of work. do all the stuff I want to do - spend time with cashiers, purveyors, farmers, employees, management. .. You've been at Commander's for a dozen years. What's the appeal? Is it important to change your menu often? It is exactly like The Culinary Institute. I love the CIA It is really important. We try to keep things up to date. so much because whenever I go back, they have done so New Orleanians know their food, so you have to be very much and grown so much. They always strive to do bet­ smart about change because we need to keep our food ter. It is incredible how much we've grown [at in a New Orleans style. And we need to keep evolving. Commander's] in the last six months with talent in the I've got guys [in the kitchen] who all want to do some­ kitchen - people who want to stay. We have a program thing new. It keeps the staff tuned in. For jazz-fest we that is major career ladder. I would say there are 30 did alligator pie. But it is not like New York. levels. We have an unbelievable brigade - 43 people. And everyone is so important. How is it different? The city gets its food from purveyors. We get most of How do you show how important your employees our stuff from local growers, and they don't always are to you? show up. The truck breaks, or it's a religious holiday I have a mentor system. Everybody has a mentor. They and the Creole tomatoes don't show up. all meet with their people once a month and ask, "How are you doing?" and you get to know what people want What are Creole tomatoes? to learn. It's a lot of coaching and counseling. And it They are not a specific type of tomato. It is the soil they works. Being a busy restaurant can be very stressful, so grow on in the Mississippi Delta. we take care of them. Communication is the key to this industry, boy! Do you offer alligator pie to the tourists? Oh, no. Most tourists are afraid to eat it. I like alliga­ How do you deal with your own stress? tor. You need to stew or simmer it for a real long time. I ride a Harley Davidson. [laughs] No, by being pre­ pared every day and letting the staff know it is show Where will you go from here? time and making sure everyone is set, having a game We have some plans in the company. We are trying to plan and having a positive attitude. Every meal period organize ourselves from a family business to a compa­ we have a premeal meeting, and we'll pat people on the ny. I feel there is always room for growth. back and tell everyone what's happening.

How often do you ride your Harley? I take it out on Sundays. I just got it. It's an old bike, I BY PAMELA PARSEGHIAN bought it off a Shriner guy who used to ride it in the Mardi Gras Parade. My wife and I ride it. AS SEEN IN NATIONS RESTAURANT NEWS, Does your wife like to ride? MAY 27, 1996 She loves it.

New Orleans is a long way from your hometown in New Jersey. Does it feel like home? It is my home. I love the summer. The food is incredi­ ble. The people are outstanding. And then you have the music. It has so much culture and depth. I wake up every morning and say I love New Orleans, and I love my wife and I love my job. This is the Commander's State of Mind. Slip into it.

•

y the time I have swirled the last sip of wine, savored the last crumb of dessert, I feel I have arrived home. I am where I was meant to be. In a place whose soul is as old as time. A place that is free of inhibitions. An oasis in a turbulent storm, a haven couched in the comfortable decadence of New Orleans. I pretend no resistance to the gifts of the bayou, the skill of the chef, the warmth of the family.

The Commander's State of Mind could exist no where but in New Orleans.

This is the way it should be ... and still is!

This is the Commander's State of Mind. Slip into it. Again ... and again ... and again ... CAN YOU REMEMBER THE MOMENT? The moment it etched itself into your memory. What was it about that night, that long luxurious lunch? Was it the food, the wine, the setting, the company?

There are some nights that all of us at Commander's remember. Everything clicked. It seemed surreal even as it happened. We remember Uncle Dick nod­ ding and winking at the chef as if to say - you couldn't have done it any better tonight. We remember Ella toasting the honored guests, we remember Dottie's laugh. We remember the Chef and cooks parading Seared Hake with roasted foie gras and a balsamic reduction ... Summer truffle stew with local chanterelles ... Fresh escargot Bordelaise sandwich ... Seared Pompano with a saute of crabmeat and corn ragout . . . Fig tarte with white chocolate and pecan crust served with Creole cream cheese ice cream ... through the dining room in a sea of crisp white uniforms. We remember the wine - Mondavi Opus One - but most of all we remember the food. We still talk about the food.

Maybe one of your memories is more private, it was just the two of you. He said things you'll never forget - words you can live on for years. You'll never forget how she looked that night, you fell in love all over again. The food was glorious, the waiters appeared and disappeared at all the right times.

Perhaps just you and your two dearest old friends at The Chef's Table in the kitchen. You're foodies. You've eaten all over the world together. On this night you sit amidst the ordered chaos of the kitchen. It is not quiet. It is positively brimming with activity and you feel in the middle of it all yet pampered and fussed over. Having the chef serve and explain all his latest creations and then share a glass of wine and some stories with you at the end was a real " dinner of the decade" just for you.

We ask ourselves over and over again, what are all the things we can do to make your meal with us one of those lasting memories? We tediously try to anticipate your needs and go beyond them with service. We are forever trying to make the dining rooms beautiful and comfortable. We work with the valets on how to help a lady from the car, we try to determine on the phone with you if there will be anything special we can do for you. We try to read your service needs and your likes and dislikes when you are here. We try to make it an affair to remember - every time!

It's a Commander's state of mind ... HOT off the press!!! and on that subiect • • • As seen in TRAVEL & LEISURE • September 1996 a new meaninG for tablinG a motion. Critic's Picks:World's As seen in ... t.·· .. ·",i '.. ... Top Restaurants Times-Picayune/States-Item ~ " A SUit ItI " ••. your best friends May 1996 Lit' 1. t h . arrived for a day and had Ol Cf a r )" time for only two meals - Commander's Palace, voted the nation's out­ o \ sue one lavish, the other standing restaurant this year by the presti­ humble but fun - where gious James Beard Foundation, also has some would you send them? fans in the legislature. We posed this Without objection, • question to 25 food the House this week critics from the world's unanimously com­ Since it is a commenda­ gastronomic capitals. mended the Brennan tion by the House, it They replied by family for the job it does not have to be revealing their has done operating voted on by the Senate. choice of two the Uptown restau­ The resolution puts the unforgettable restau rants . .. rant and for being House on record as NEW ORLEANS Tom Fitzmorris. editor, New Orleans singled out by the congratulating and com­ Menu Commander's Palace Ies 116 Beard Foundation as mending the restaurant the nation's best. '.~':::::::±::"'-;::;;'..::t!:'::itt.'==~.!; for the honor and for years old, a local favorite, and Commander's is one ~~~J'~~~';':::-~ extremely well known internationally. bringing positive attention of four New Orleans ~~~~~~~~~ to the city and state None of those are qualities critics are restaurants owned by ~e:::~"S-=~..:::t$~~ "by being recognized

supposed to like, but for my last meal, the brother and sister :::.>:';-:::;"i"£!St.,:.::;:;'z:'!~:O:::::;:".!:"":il:: I,· as the standard of this is where I'd want to go. management team of excellence for all fine- WHAT TO ORDER: Turtle soup; Louisiana Ella and Dick Brennan L.:=:;;;;;==;::;;;;~J dining restaurants in the court bouillon; Creole bread-pudding and their families. The legislature acclamation •United States by industry experts." souffle. came in the form of House Resolution 20 by Rep. Mitch Landrieu, D-New Orleans.

the Bra d story The youngest member of the family is no baby anymore. In fact he's about to be a Daddy. That's right, Dottie Brennan's baby is six foot three inches tall and 31 years old. Many of you have known him for years. He helped open and operate Palace Cafe for four years and he's been a leader on the team at Commander's for over a year now. Brad has worked for some of the top resturant companies in the country in Chicago and San Francisco. He is as com­ fortable with a saute pan in his hand as he is dapper in the dining room. Brad is a restaurateur's restaurateur. But, none of that is why you 'U like him - that will be because he's so darn likeable.

1427 Washington Ave. u.s. POSTAGE New Orleans, LA 70130 PAID BULK RATE ADDRESS CORRECTION REQUESTED. Permit No. I 265 RETURN POSTAGE GUARANTEED. New Orieans,LA Jessie Poesch 5807 Tchoupitoulas Street New Orleans LA 70115