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Chef's Table at Commander's Palace
Posted on 1/30/13 at 12:47 pm
Posted on 1/30/13 at 12:47 pm
Currently in talks with their special events lady to book this.
Has anyone ever done it? What were your experiences compared to other NOLA "chef's table"? Is it worth it? Is it really hot in there? Is it loud?
I found a thread from 2008, but they've changed so much since then. Wondering if anyone has done it more recently.
TIA!
Has anyone ever done it? What were your experiences compared to other NOLA "chef's table"? Is it worth it? Is it really hot in there? Is it loud?
I found a thread from 2008, but they've changed so much since then. Wondering if anyone has done it more recently.
TIA!
4
Posted on 1/30/13 at 1:10 pm to LSU lilly
Here is a run down from my experience from a thread a while back.
Did the chef's table and commander's last night and it was awesome. Did not take pics but I will give you a run down of the nine courses:
Amuse Bouche: Shrimp & Tasso - This was one large fried gulf shrimp stuffed with tasso sprinkled with tabasco and served on top a pepper jelly glaze. Very good!!! Paired with the cocktails we were drinking when we sat down at the table.
Saffron Soft-Shell crab Bisque (Paired with "Fleur de Champagne" Brut, Perrier-Jouet) This was just ok. The saffron kind of overpowered the bisque, IMO.
Blue Crab & Cucumber Tian (Paired with "Rossj-Bass" Chardonnay, Gaja) This was a cold salad that was really good and surprisingly refreshing. The cucumber was sliced super thin and wrapped around the crab and presented almost like an sushi roll. Probably the best wine of the night as well.
Nectarine & Blackberry Salad (Paired with Riesling Grand Cru "Schlossberg", Domaine Weinbach) Probably my favorite course of the night. The nectarines were cooked down in what tasted like some sort of cognac and served with blackberries, candied pecans and bleu cheese crumbles. Really tasty.
Foie Gras Tartine with Blueberries (Paired with Moscatel "Colosia", J.J. Guiterrez) The chef described this course as her favorite dish to prepare. It was a seared piece of foie gras served atop a sweet phyllo pastry along side a serving of foie gras ice cream topped with blueberries and powdered sugar. I must admit that I am not a huge fan of foie gras and this course did not do it for me. The seared foie gras was very very rich. The foie gras ice cream was almost to salty to eat but the blueberries were good
Le Coup se Milieu: Hibiscus Martini - This drink was founded at commander's. It is a brian storm of one of there bartenders and it was delicious. In fact the ladies ordered another one after the meal as an after dinner drink.
Crispy Lake Poncchartrain Soft Shell Crab (Paired with Rose, Brut, Billacart) This was a fried soft shell crab served atop a stone ground grits. It was also very good. Nothing to fancy just a great product fried to perfection ...
Black Angus Filet Mignon and Blade Steak (Paired with Cabernet Sauvitgnon "One Point Five", Shafer) This was two different cuts of beef served atop creamy mashed potatoes. Also really good but nothing over the top. Maybe would have like some type of sauce over the beef.
The Dessert Bomb and Artisinal Cheese Plate (Paired with Monastrell Dulce, Olivares) WOW !!!! They brought our table of four one of every dessert on the menu. Nine total desserts AND a cheese plate... My favorites were of course the bread pudding, watermelon sherbet, and cheesecake.
So I guess my favorite course were the two salad courses (Nectarine & Blackberry, Blue Crab & Cucumber) and the Soft Shell Crab course. My least favorite course had to be the Foie Gras. All in all a great night with some really good food and wines. It was also really fun to be in the kitchen and see what goes on during a busy night. I was surprised at how quiet it was in there. It also appeared to be very orderly and running very smoothly (I am sure that was not the case as it is never the case in kitchens). Really cool evening. I would highly recommend it to anyone who is looking for a fun experience.
One pic from desert:
Did the chef's table and commander's last night and it was awesome. Did not take pics but I will give you a run down of the nine courses:
Amuse Bouche: Shrimp & Tasso - This was one large fried gulf shrimp stuffed with tasso sprinkled with tabasco and served on top a pepper jelly glaze. Very good!!! Paired with the cocktails we were drinking when we sat down at the table.
Saffron Soft-Shell crab Bisque (Paired with "Fleur de Champagne" Brut, Perrier-Jouet) This was just ok. The saffron kind of overpowered the bisque, IMO.
Blue Crab & Cucumber Tian (Paired with "Rossj-Bass" Chardonnay, Gaja) This was a cold salad that was really good and surprisingly refreshing. The cucumber was sliced super thin and wrapped around the crab and presented almost like an sushi roll. Probably the best wine of the night as well.
Nectarine & Blackberry Salad (Paired with Riesling Grand Cru "Schlossberg", Domaine Weinbach) Probably my favorite course of the night. The nectarines were cooked down in what tasted like some sort of cognac and served with blackberries, candied pecans and bleu cheese crumbles. Really tasty.
Foie Gras Tartine with Blueberries (Paired with Moscatel "Colosia", J.J. Guiterrez) The chef described this course as her favorite dish to prepare. It was a seared piece of foie gras served atop a sweet phyllo pastry along side a serving of foie gras ice cream topped with blueberries and powdered sugar. I must admit that I am not a huge fan of foie gras and this course did not do it for me. The seared foie gras was very very rich. The foie gras ice cream was almost to salty to eat but the blueberries were good
Le Coup se Milieu: Hibiscus Martini - This drink was founded at commander's. It is a brian storm of one of there bartenders and it was delicious. In fact the ladies ordered another one after the meal as an after dinner drink.
Crispy Lake Poncchartrain Soft Shell Crab (Paired with Rose, Brut, Billacart) This was a fried soft shell crab served atop a stone ground grits. It was also very good. Nothing to fancy just a great product fried to perfection ...
Black Angus Filet Mignon and Blade Steak (Paired with Cabernet Sauvitgnon "One Point Five", Shafer) This was two different cuts of beef served atop creamy mashed potatoes. Also really good but nothing over the top. Maybe would have like some type of sauce over the beef.
The Dessert Bomb and Artisinal Cheese Plate (Paired with Monastrell Dulce, Olivares) WOW !!!! They brought our table of four one of every dessert on the menu. Nine total desserts AND a cheese plate... My favorites were of course the bread pudding, watermelon sherbet, and cheesecake.
So I guess my favorite course were the two salad courses (Nectarine & Blackberry, Blue Crab & Cucumber) and the Soft Shell Crab course. My least favorite course had to be the Foie Gras. All in all a great night with some really good food and wines. It was also really fun to be in the kitchen and see what goes on during a busy night. I was surprised at how quiet it was in there. It also appeared to be very orderly and running very smoothly (I am sure that was not the case as it is never the case in kitchens). Really cool evening. I would highly recommend it to anyone who is looking for a fun experience.
One pic from desert:
Posted on 1/30/13 at 1:17 pm to LSU lilly
I have and it's one of, if not the best, dining experience I've had. It's not hot (I assume you're asking because it's in the kitchen?) and though it's louder than being in the dining rooms, it's a very unique cool experience. The table only seats 4 though.
FYI though, they also have a single table in the wine cellar where they have the chef's menu as well. We recently had the room in the wine cellar and it was a great experience. We had 8 people at the table but I think it could easily fit 12.
FYI though, they also have a single table in the wine cellar where they have the chef's menu as well. We recently had the room in the wine cellar and it was a great experience. We had 8 people at the table but I think it could easily fit 12.
Posted on 1/30/13 at 1:18 pm to NDA13112
How much does the meal cost?
Posted on 1/30/13 at 1:22 pm to NDA13112
This is awesome. Thanks, ya'll.
Yes, I was concerned it'd be hot because it's in the kitchen.
It's $125/person, plus $50-$150 extra for wine pairings.
Thanks, ya'll. Yes, I was concerned it'd be hot because it's in the kitchen.
It's $125/person, plus $50-$150 extra for wine pairings.
Posted on 1/30/13 at 1:22 pm to LSU lilly
Show up hungry
Posted on 1/30/13 at 1:25 pm to LSU lilly
thought someone like you would have done this 10x's already
Posted on 1/30/13 at 1:28 pm to Lester Earl
Nope. First timer! 
Posted on 1/30/13 at 1:30 pm to LSU lilly
It's no August.
Posted on 1/30/13 at 1:32 pm to LSU lilly
Best eating and drinking experience ever. Everything was awesome. Cheese board at the end blew my mind.
Also, if you do wine pairings, prepare to be very intoxicated.
I think ours was about $600 per couple, but could be wrong. We ordered "more" of one of the wines, which turned out to be a $150 bottle. Probably why it was good.
Also, if you do wine pairings, prepare to be very intoxicated.
I think ours was about $600 per couple, but could be wrong. We ordered "more" of one of the wines, which turned out to be a $150 bottle. Probably why it was good.
Posted on 1/30/13 at 1:33 pm to LSU lilly
I am always hot. It was not hot. Never took my jacket off (wearing a suit).
You can probably not start off with 2 gin martinis also.
You can probably not start off with 2 gin martinis also.
Posted on 1/30/13 at 1:38 pm to BrotherEsau
I figured it'd be that price. It's a gift, so I can't get the cheapest one.
I was more concerned about my SO. I didn't want to take him somewhere where he'd sweat the whole night or something.
And I'll keep the martini thing in mind.
quote:
I am always hot. It was not hot. Never took my jacket off (wearing a suit).
You can probably not start off with 2 gin martinis also.
I was more concerned about my SO. I didn't want to take him somewhere where he'd sweat the whole night or something.
And I'll keep the martini thing in mind.
Posted on 1/30/13 at 1:41 pm to LSU lilly
Re wine pairings, since it sounds like you guys are really into wine, skip them. You'll have more fun picking a bottle or two from their excellent list and watching it evolve, than the suggested pairings. Just my experience in general with wine pairings. They obscure the gems on a restaurant's list.
Posted on 1/30/13 at 1:51 pm to BlackenedOut
Really? That's good advice.
Posted on 1/30/13 at 1:55 pm to LSU lilly
That is probably good advice. They give you a bottle of wine with each course if you opt for the wine pairing. Couple that with the other cocktails that you may order and that equals a really really bad hangover
Posted on 1/30/13 at 2:02 pm to LSU lilly
I rarely do a pairing; usually only if I am in a foreign country and a quick glance at the wine list reveals I am in way over my head. Then I'll turn to the pairing. But at a wine emporium like Commander's there are too many fantastic wines on their list that I'd want a whole bottle of.
Plus, the wine and food pairing per specific dish is way overplayed and sometimes a bit twee. I'd rather personally see how a wine develops over time and gets along with various foods. Champagne or white burgundy to start then go into their Rhone collection would be my path.
Plus, the wine and food pairing per specific dish is way overplayed and sometimes a bit twee. I'd rather personally see how a wine develops over time and gets along with various foods. Champagne or white burgundy to start then go into their Rhone collection would be my path.
Posted on 1/30/13 at 2:03 pm to threeputt
That sounds excellent, three.
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