Once in your lifetime, if you are a true foodie, you must make the pilgrimage to the culinary Mecca that is New Orleans. I was lucky enough to make this trip during my honeymoon in July of 2003. Now, most people would think I was insane to head to the New Orleans area in the middle of July, but it was the timing that was just right for my wife and me. We started our honeymoon with a run of bad luck on a cruise ship that ended up running afoul of a hurricane, so we were not able to go to the two ports of call that we had been looking forward to. However, being a chef, I knew what treasures New Orleans held, and was looking forward to the few days we had planned to stay there.
The cherry on the top of the sundae that was the culinary world of New Orleans was to be Commander’s Palace. Being in the trade, I had heard from numerous fellow chefs of this crowned jewel for American epicurean delights. The restaurant had been rated as the best in the United States for 4 years in a row by Zagat’s guide and had been home to many popular chefs in the New Orleans area, including one of the proving grounds for Emeril Lagasse.
On our next to last night, my wife and I made the trip to this restaurant, and I was giddy with expectation. From the outside, you would not expect to be wowed, the décor outside is fairly sedate and understated. Once you enter, you begin to see the truths that are hidden like a pearl in an oyster. We were met at the hostess stand and then showed to our table. Luckily during the week, for the early seating’s, the restaurant does not require a tie and jacket. We found our table in the opulent dining room and were approached by our waiter.
Now, in most restaurants you have a single waiter that takes your orders, br...
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...ion of desserts, and I of course had to go with the house specialty of Bananas Foster. I was extremely pleased when the waiter herself returned with a cart, complete with all of the ingredients. Like an expert, she began the ritual with the butter and sugar melting in the pan, as she let them melt, she cut and peeled the bananas and placed them in the emerging syrup. She talked to us during this entire show, and then like a magician saving the best trick for last, she added the rum and liquor and set them aflame. We heard a smattering of claps from around the dining room as we clapped along with them. She ended up serving us both and we were in heaven. At the end, my wife and I left to find a taxi back to our hotel, both happy that we had shared this experience, and sad that it had ended. Oh well, I guess another trip is in the works, maybe this time in the winter?