~ 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 New Orleans 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 Louisiana 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 Paul Prudhomme, Emeril Lagasse, 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.