The night before we boarded The Rock Boat, since we were in New Orleans, my wife, Sheryl, and I had dinner at Commander's Palace. Since 1880, Commander's Palace has been a New Orleans landmark known for the award-winning quality of its food. The history of this famous restaurant offers a glimpse into New Orleans' antebellum past. A quiet revolution bubbles inside the aqua blue fantasy like Victorian architecture - inventive modern New Orleans cooking coexists with Haute Creole. source: CommandersPalace.com
My old college roommate, Tim Barrios, and his wife, Marie, joined us. Actually, Tim was the astute one who, 9 months ago, made the reservations at The Chef's Table. The Chef's Table is what it sounds like. You eat at a table inside the kitchen, where the Chef brings each course and describes it. Each course is accompanied by a different wine.
|1a.||Chicharrones (homemade pork rinds)||Malvasia di Casorzo, Naufragar|
|1b.||Ponchatoula Strawberry Salad with St. -André|
|2.||Stone Crab Claws and Commander's Turtle Soup||Brut "Commander's Cuvée," Iron Horse|
|3.||Shrimp & Tasso Pinchos and Truffled Mushroom Gnocchi||Riesling Spatlese "Oberemmler Hutte," von Hovel|
|4.||Escargot and Crawfish Bordelaise||"I'Alba" (Carignane), Jean-Louis Tribouley|
|5.||Foie Gras "du Monde"||Moscatel Soleado "Colosia," J.C. Gutierrez|
|6.||Les Coups des Milieu: "Leap Over" Cocktail|
|7.||Sliced Veal Loin with Chévre Grits||Pinot Noir, Burn Cottage Vineyard|
I did not remember to take a picture until it was too late.
|Black Angus Filet Mignon with Yukon Gold Potatoes||Barolo "Big d' Big," Rocche dei Manzone|
|9.||A Selection of Artisanal Cheeses||Cabernet Sauvignon "Beckstoffer To Kalon Vineyard," Bacio Divino|
|10a.||The Dessert Bomb
||Black Muscat "Elysium," Quady|
Our waiter's name was Argyle - like the socks.
|Flambé - Bananas Foster - a tableside flambé of bananas with Caribbean rum, brown sugar, banana liqueur & vanilla bean ice cream|
Food appreciation is alive in the kitchen (lab).