Press Releases

For Immediate Release :: 3.28.08
Contact: Wesley Noble
504.274.1811

The Culinary Institute of America Honors New Orleans’ First Family of Food

Brennan family of Commander’s Palace fame honored by top food institution for commitment to New Orleans foodservice and hospitality

HYDE PARK, NY (March 27, 2008) – Members of the legendary Brennan family of Commander’s Palace fame, are being honored for showcasing their commitment to outstanding food, caring service and efforts to secure New Orleans’ position as a global culinary Mecca. One of three families to ever collectively receive this honor, the Brennan’s will receive the leadership award tonight from storied industry leader Tim Zagat on behalf of The Culinary Institute of America.

“The Culinary Institute of America is proud to honor the Brennan Family for their unwavering dedication to the hospitality industry,” said Dr. Tim Ryan, President of the CIA. “The Brennan family has combined extraordinary culinary flair and sharp business insight to help New Orleans become a global culinary destination. In recognition of their accomplishments, we are honored to induct the Brennan family into the CIA’s Hall of Fame.”

For decades, the family led by Ella, Dick, Dottie and their deceased siblings, Adelaide and John, has established itself from their flagship restaurant Commander’s Palace as one of the nation’s leading restaurant and hospitality families. The family continues the tradition and works daily to preserve the carefully-cultivated culinary reputation of New Orleans, which remains a cultural cornerstone of the city. The Brennan family also played a vital role following Hurricane Katrina, quickly reopening restaurants within 30 days of the storm to provide jobs for staff and food for relief workers and returning residents.

“This award recognizes the outstanding performances by thousands of individuals in the dining room, kitchen and management who for more than 50 years have been committed to exceptional customer experiences,” Ralph Brennan said. “It is these individuals who make our industry great.” Accepting this award on behalf of the family are Dick Brennan Sr.; siblings Dickie Brennan and Lauren Brennan-Brower; siblings Ralph Brennan, Cindy Brennan and Lally Brennan; siblings Ti Martin and Alex Brennan-Martin; and Brad Brennan.

Friends of business and tourism, the Brennan family remains active in industry activities and has assumed leadership roles within the New Orleans, Louisiana and National Restaurant Associations. Ella, Dick and Ralph served on the Board of the National Restaurant Association and Ralph served as Chairman of the Board. Ralph and Dickie are both Past Presidents of the New Orleans and Louisiana Restaurant Associations and Dickie is currently on the Board of the James Beard Foundation. All family members support local charitable activities with donations of time and product, collectively servicing in excess of 100 organizations a year.

In addition to their business and civic activities, for many years the Brennan family restaurants have served as an incubator of culinary talent, launching careers for some of the world’s most renowned chefs including Paul Prudhomme, Emeril Lagasse and the late Jamie Shannon of Commander’s Palace fame. Scores of restaurants throughout the country have been and remained helmed by gifted culinary talents, a mere one degree of separationfrom a Brennan family restaurant.

Individually and collectively the Brennan family has earned the highest of local, regional and national culinary honors. The family currently operates eleven fine-dining restaurants, nine in New Orleans (Bacco, Bourbon House, Café Adelaide, Commander’s Palace, Dickie Brennan’s Steakhouse, Mr. B’s Bistro, Palace Café, Ralph’s on the Park, Red Fish Grill) and two outside New Orleans (Brennan’s of Houston and Ralph Brennan’s Jazz Kitchen at the Disneyland® Resort in southern California).

About The Culinary Institute of America (CIA)
Founded in 1946, The CIA is an independent, not-for-profit college offering bachelor's and associate degrees in the culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. CIA at Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. For more information, visit the CIA's Web site at www.ciachef.edu.

For Immediate Release :: 7.11.07
Contact: Wesley Noble
504.274.1811

Palace Café Welcomes Summer with Temperature Lunch
and an Updated Summer Dinner Menu

 NEW ORLEANS , LA – The popular New Orleans summer dining tradition continues at Palace Café with Temperature Lunch. Returning for the 13th year, Temperature Lunch is available Monday-Friday, 11:30-2:30pm. Two courses are priced at yesterday’s high temperature (85° on Monday=Tuesday’s $8.50 lunch) and is available through Labor Day.

“Temperature Lunch is synonymous with summer lunch. Locals love it and frequently dine with us more than once a week,” commented Palace Café owner, Dickie Brennan. Guests have their choice of Turtle Soup, Soup du Jour or a Werlein Salad as a starter. Using local ingredients, Palace Café’s culinary team creates entrées that change several times a week.

Recently featured dishes include:

Grilled Redfish – served with a polenta cake, nectarine coulis and tomato black bean salsa

Seafood Napolean – a chilled seafood salad of mussels, scallops and jumbo lump crab tossed in a fennel vinaigrette, layered between Creole tomatoes and served on a bed of watercress

Coconut Crusted Jumbo Shrimp - served with corn and coconut popcorn rice and touched with a cherry, vanilla beurre blanc

Recent guests may notice that Chef Darin Nesbit has also changed up the dinner menu for summer. Highlighting seasonal ingredients and creating a selection of lighter fare dishes for the warm weather, a sampling of Chef Darin’s new dishes include:

Creole Tomato Salad with arugula, pickled onions, Humboldt Fog goat cheese toasted pecans and cane vinaigrette

Savory Texas Watermelon Gazpacho served with a green tomato-crab relish and finished with fresh mint and basil

Burnt-Orange Lacquered Crispy Duck Breast with sesame and summer vegetable crêpes and housemade P&J oyster sauce.

And summer wouldn’t be here without Miss Betty’s beautiful hand-picked blueberries that are appearing not only in the Blueberry Pistachio Shortcake with lime chantilly cream, but also on the Double Cut Porkchop in the form of a Blueberry-Coffee Barbeque Sauce . Visit palacecafe.com for the complete updated menu.

For Immediate Release :: 6.15.07
Contact: Wesley Noble
504.274.1811

 With a long family history in our great state, I am excited to announce that we’re adding to our New Orleans family of restaurants by opening a Baton Rouge location. This new restaurant in our state’s capital and home of the tigers, will provide growth opportunities for present and future employees, and for our company. We can’t wait to serve our very loyal Baton Rouge guests who have traveled to New Orleans for all these years to dine with us. Not to mention we’re looking forward to meeting some new friends!

We plan to open by fall of 2008. So, stayed tuned for more information.

 -Dickie Brennan

 
Famed New Orleans Restaurateur to open Baton Rouge Restaurant

 Baton Rouge- New Orleans restaurateur Dickie Brennan will open a Baton Rouge restaurant in fall 2008 featuring dishes from his three critically acclaimed French Quarter restaurants: Dickie Brennan’s Steakhouse, Palace Cafe and Bourbon House, a seafood restaurant. The yet to be named restaurant is part of the new Marriott Renaissance property developed by Wampold Companies located at the corner of Anselmo Lane and Bluebonnet Boulevard. Dickie is part of the famed Brennan restaurant family, and grew up in the kitchen at Commander’s Palace. He has since held the position of Chef and General Manager before opening his own restaurants.

“For years,we’ve wanted to create a restaurant that would make Baton Rouge proud. And from beginning conversations with Mike Wampold, we felt this was the right opportunity,” Dickie Brennan said. Wampold was one of the developers of the Astor Hotel where Dickie Brennan’s seafood restaurant, Bourbon House, is located. When making the final decision to become the restaurant partner in the upscale hotel development, Brennan was also impressed by the Marriott Renaissance focus on ensuring each hotel embodies the character of its host city.

Brennan is taking the Dickie Brennan’s Steakhouse concept and adding to it. The new location will serve USDA prime steaks with a New Orleans touch, and offer a style of service, ambiance, and quality ingredients reminiscent of the original location. “Our Steakhouse is also known for great seafood dishes and classic Creole fare.The Baton Rouge menu will reflect that and take it a step further. We’re definitely more than a steakhouse. With as much success as we’ve had in New Orleans, we’re taking lessons learned over the years, and will feature signature dishes guests love from our other restaurants. You’ll find favorite dishes on the menu like Redfish on the Half-Shell from Bourbon House, and Crabmeat Cheesecake from Palace Café – an especially popular restaurant with Baton Rougeans for the last 16 years,” Brennan added.

“This will be a Baton Rouge restaurant with area culinary talent and local ingredients on the plate,” Brennan commented.Chefs are also encouraged to take advantage of local resources: use the highest quality seasonal ingredients and create memorable dishes. “Our friends at the Red Stick Farmers Market can expect us to become regulars. We’re going to do our part to support area farmers, and to offer guests the best quality local product,” Brennan added. Culinarians from the New Orleans restaurants as well as area talent will staff the Baton Rouge kitchen.

The commitment to a memorable guest experience is also evident in the dining room with General Manager Jorge Henriquez, General Manager of Dickie Brennan’s Steakhouse since it opened in 1998. Jorge gained his passion and dedication to hospitality and superior service working side-by-side industry legends, Ella and Dick Brennan at Commander’s Palace. In addition to leading Dickie Brennan’s Steakhouse, Jorge also held the General Manger role for Palace Café. “We’re thrilled to have Jorge spearhead this restaurant. He’s a former LSU football player and has helped our restaurants to receive local and national acclaim,” Brennan said.

 “Our roots run deep in this town. My sister, Lauren Brennan Brower, and I went to LSU. My wife, Leslie Bateman Brennan, and her family are from Baton Rouge. And, our longtime friend and business partner, Steve Pettus, lived here a number of years with his family. Baton Rouge was so kind to many of us after Hurricane Katrina. Just days after the storm passed, we started scouting locations to open here, but two things occurred: First, we realized the French Quarter received little damage. This meant we could get our restaurants back up and running, keep our team together, and be part of the effort to rebuild New Orleans. Second, Mike Wampold, a friend since opening Bourbon House, wanted a showcase restaurant for an upscale Baton Rouge hotel project. With this in mind, it made sense for us to wait. Like Bourbon House, this development affords us the opportunity to create an independent restaurant with easy access for non-hotel guests.With our three restaurants reopened (Bourbon House Oct. 3, 2005, Palace Café Dec. 27, 2005, and the most extensively damaged Dickie Brennan’s Steakhouse April 28, 2006), this Baton Rouge project came along at the perfect time….which brings us to where we are today. Baton Rougeans have been incredibly loyal guests in our restaurants for years. We’re looking forward to serving them in their hometown and making new friends. I’m especially looking forward to serving more Tiger fans,” Brennan said.

Since opening in November of 1998, Dickie Brennan’s Steakhouse has earned local and national acclaim including Maxim Magazine (the world’s largest men’s lifestyle magazine) naming Dickie Brennan’s Steakhouse one of the “Best Steakhouses in America,” Playboy named Dickie Brennan’s Steakhouse one of the “Top 12 Steakhouses in America”. The restaurant is ranked 2 nd in Tom Horan’s list of Top Ten Steakhouses in America and placed 1 st in the 2007 “CitySeach” award for Best Steakhouse in New Orleans, and is rated “extraordinary” in the 2007 issue of Zagat. Further, the wine list has been singled out with the Wine Spectator Award of Excellence each year since it opened (excluding last year when we were closed).

Dickie Brennan ’s Steakhouse is owned and operated by Dickie Brennan, Steve Pettus and Lauren Brennan Brower who also own the critically acclaimed Palace Café and Bourbon House Seafood restaurants in the New Orleans French Quarter.

For Immediate Release :: 5.4.07
Contact: Wesley Noble
504.274.1811

Celebrating New Orleans’ Jazz and Food culture in New York City
Dickie Brennan ’s Restaurants Spotlighted at James Beard House

NEW YORK CITY — In honor of the New Orleans jazz and food culture, Dickie Brennan’s three restaurants will prepare dinner at the James Beard House in New York City. Dickie Brennan’s Steakhouse, Palace Café and Bourbon House will host a private dinner, highlighting the cuisine of New Orleans, to celebrate the partnership of two famous not-for-profits, Jazz at Lincoln Center (JALC) and the James Beard Foundation, on May 30 (see menu next page.) Additionally, on May 31, Dickie Brennan’s restaurants will offer a sold out “traditional” James Beard dinner, which showcases the best American regional cuisine. Executive Chefs Darin Nesbit of Palace Cafe, Jack Martinez of Dickie Brennan’s Steakhouse and Neil Mockovak of Bourbon House will prepare a five-course meal with passed hors d’oeuvres.

Commenting on the Beard House and JALC partnership, Dickie Brennan stated “My family has been cooking with jazz foreverandwe’re honored to represent our city at this milestone event.” In 1974, Dick Brennan, Dickie’s father invented the concept of Jazz Brunch. In a city of celebration, where music and food is at the center of it all, it was a natural union. “Our chefs have crafted a menu thatembodies New Orleans cooking, and of course we’ll be using local ingredients.” Wild Louisiana shrimp, crawfish, Cajun caviar, P&J oysters, satsumas, and Creole tomatoes are just a few local products that will be flown to NYC to make the dinner a truly authentic New Orleans meal.

Since 1986, the James Beard foundation has been on the forefront of America’s culinary revolution, and remains North America’s only historical culinary center. Jon-Erik Kellso, a colleague of Wynton Marsalis, artistic director of JALC and unofficial ambassador of New Orleans’ jazz and food culture, will perform at the event. Kellso’s “fluent gift of melody (according to critic Owen Cordle) makes his music poignant and moving. His latest CD release entitled “Blue Roof Blues: A Love Letter to New Orleans” is dedicated to the victims of Hurricane Katrina. As representatives of New Orleans, the Chefs and musicians will showcase the Crescent City as the epitome of food and jazz culture.The James Beard House and Jazz at Lincoln Center will bedonating a portion of the proceeds from the event to the Edible School Yard at the Samuel J. Green Charter School in New Orleans.

This isn’t the first time that Dickie Brennan has received an invitation to the James Beard House. In the early 90’s the Beard House hosted a “Legends Dinner” in tribute to Dick and Ella Brennan (Dickie’s father and aunt). As then Chef of Palace Café, Dickie prepared a meal with Jamie Shannon of Commander’s Palace fame, and two other respected chefs and Commander’s alumni, Carl Walker and Gerard Maras. In November of 2002, the James Beard House hosted a Book and Author Dinner in honor of Palace Café: The Flavor of New Orleans cookbook. Dickie’s two children and wife, Leslie attended the event. Three generations of Brennan’s have celebrated at the James Beard House—a family rooted in culinary traditions, gathering at an institution that embraces America’s gastronomic history. “It’s been important to me to share with my family these experiences at the Beard House. We always look forward to serving New Yorkers dishes embraced by New Orleanians,” added Brennan.

Palace Café serves contemporary Creole cuisine in an upbeat and lively grand café. The restaurant has earned local and national critical acclaim since it opened in 1991 including: Best New Restaurant from Esquire magazine and USA Today; and the prestigious Ivy Award from Restaurants and Institutions magazine. After opening in 2002, Bourbon House was named “One of the Best New Restaurants in America” by Esquire Magazine. The menu showcases seasonal NEW ORLEANS SEAFOOD and classic Creole fare. Dickie Brennan's Steakhouse features USDA Prime beef exclusively - a fact that sets it apart from other steakhouses. Straightforward USDA Prime Steaks with aNew Orleans Touch, fresh seafood and innovative Creole dishes define the cuisine.

Hors d’oeuvres
Foie Gras and Eggs
Hudson Valley foie gras and fried quail egg,
served on toasted brioche with aged sherry vinegar

Southern Comfort
Seared Mississippi rabbit tenderloin with a petite Southern Comfort
and honey glazed cornbread muffin and smothered greens

Oysters on the Halfshell
Gulf oysters with champagne mignonette and Cajun caviar

Bonne Crevettes
Wild Louisiana white shrimp filled with jalapeno and manchego cheese,
wrapped with house-made bacon, flash-fried and tossed
with a satsuma lemon gastrique
Taittinger, La Francaise, Brut, Reims   NV

First Course
Crawfish Pain Perdu
Sautéed with a savory cayenne custard and topped with
Breaux Bridge crawfish tails, fontina cheese and shaved Alba truffles
Perrier Jouet, Grand Brut, Epernay  NV

Second Course
Creole Tomato Salad
Sun-ripened Mississippi delta tomatoes touched with a Creole
mustard cane vinaigrette, with watercress, shaved onions,
and garnished with a leg of fried soft-shell crab
Sonoma Cutrer, Chardonnay, Russian River Valley 2005

Third Course
Redfish on the “Halfshell”
Redfish grilled skin side down, topped with jumbo lump blue
crabmeat, lemon buerre blanc and a balsamic glazed
grilled red onion and frisée salad
Olivier Leflaive, Bourgogne Blanc, Les Sétilles 2005

Fourth Course
Barbeque Filet Mignon
USDA Prime petite filet on andouille white cheddar stone-ground grits
with wild Louisiana brown shrimp and a New Orleans-style Abita beer BBQ sauce
Terlato Family, Syrah, Dry Creek 2004

Fifth Course
Ponchatoula Strawberry Gâteau
Served with Chef Amy’s Creole cream cheese gelato
Inniskillin, Icewine

For Immediate Release :: 3.8.07
Contact: Wesley Noble
504.274.1811

Celebrating 16 Years of Creating & Preserving Local Flavor

Palace Café celebrates birthday week with original dishes, pink champagne, and delicious prizes
March 11-17

Sixteen years ago, Palace Café opened with an ambitious menu filled with local flavor that utilized traditional Creole cooking techniques, but also pushed the evolution of the city’s cuisine. And over the years, signature dishes were born at Palace Café - dishes that (have been copied and modified not only around the city, but nationwide) today represent Creole classics: Oysters Pan Roast, Crabmeat Cheesecake, Andouille Crusted Gulf Fish, Catfish Pecan, Palace Potato Pie, Shrimp Tchefuncte, Pepper Crusted Duck, Café Eggs Benedict, and White Chocolate Bread Pudding.

“In most cities, any restaurant that survives 16 years is a rarity. In New Orleans with restaurants dating back over 100 years, we like to think that we’re just beginning to hit our stride. Or at the least, we’re aging gracefully,” Dickie Brennan said. “We’ve seen the comeback of the Canal Streetcar, beautifully renovated sidewalks, a clean French Quarter, and a city that is rebuilding. We’re looking forward to Chef Darin Nesbit’s new dishes and the dining memories we’ll create over the next 16 years,” Dickie Brennan added.

The Sweet 16 Birthday Week kicks off Sunday March 11 with Jazz Brunch (on the actual birthdate) when guests will receive a “Thank You” card to enjoy a complimentary entrée, or appetizer or dessert on their next visit. One lucky guest will receive a card redeemable for a special Chef’s Dinner for Six.Dinner guests can order a few dishes from the past (besides the regular menu), and have an especially elegant ending for their meal: for just $10 enjoy either the Mississippi Mud Pie (a classic dessert) or the signature White Chocolate Bread Pudding and receive a glass of Moët & Chandon Rosé Impérial Brut Champagne. Lunch guests can experience treasured dishes with prices from the past (see menu below). “Over the years, our chefs have created so many favorite dishes, that we just can’t serve them all at the same time. Our birthday celebration is the perfect reason to bring a few back,” Dickie Brennan said.

 Palace Café Sweet Sixteen Lunch Menu

(Monday – Friday, March 12-16)

Starters : Oyster Shooters with Mignonette Sauce $5, Crab & Crawfish Chops $6

Entrees: Rotisserie Pork $10, Seafood Napoleon $12, Crawfish Macque Choux $14

Dessert: Mississippi Mud Pie $6

In 1991, the younger generation of cousins from Commander’s Palace opened Palace Café in the historic Werlein Music Building. “This was a very exciting time for us. Brad, Ti, Lauren and I - we all grew up in the business, but were never entirely responsible for the success of a restaurant. Thankfully our guests appreciated the talent in the kitchen, and the exuberance of our young staff. We’re all apparently pretty rooted to this business, and have branched out with our own restaurants. For me, Palace Café will always be my first restaurant baby,” Dickie Brennan added.

Located at 605 Canal Street, Palace Café serves contemporary Creole cuisine in an upbeat and lively grand café. The restaurant has earned local and national critical acclaim since it opened in 1991 including: Best New Restaurant from Esquire magazine and USA Today; and the prestigious Ivy Award from Restaurants and Institutions magazine. Chef Darin Nesbit leads the culinary team and Levi Janssen is the General Manager. Palace Café is owned by Dickie Brennan, Lauren Brennan Brower and Steve Pettus, who also own Dickie Brennan’s Steakhouse and Bourbon House.

For reservations, call 504.523.1661. For more information, visit palacecafe.com.

For Immediate Release :: 12.19.06
Contact: Wesley Noble
504.274.1811

Experience a Parisian outdoor café on Historic Canal
Palace Café’s Sidewalk Dining Returns with Light Fare Selections

NEW ORLEANS , LA – December 19, 2006 – Palace Café has brought one more piece of the European dining experience to New Orleans. Inspired by the outdoor cafes of Paris, Palace Café will officially open its sidewalk dining on New Year’s Day—serving light fare selections. Outdoor Cafes in Europe are meeting places, where individuals can soak up the atmosphere and people watch…all over a glass of wine or a cappuccino, complemented here by a small savory or sweet plate like Crabmeat Cheesecake, or White Chocolate Bread Pudding. Chef Darin Nesbit has taken a selection of his popular appetizers, soups, salads and desserts, and combined them with a few additional offerings to create a gourmet light fare menu. Wines by the glass are featured, as well as a nice selection of specialty drinks.

For a drink and a bite to eat after work, between shopping or for an impromptu meeting with friends, Palace Café’s outdoor dining is the ideal place. Guests interested in gourmet fare, but not looking for the full fine dining experience can come to the outdoor café and enjoy a fine Pinot Grigio and oysters poached in rosemary cream or sip on a coffee and indulge in a dessert. New Orleans doesn’t currently have a café of this type. The Brennan family, known for culinary and dining innovation, has always looked for new concepts to bring to the city. The entire city is in the rebuilding process, this café is in part an effort to champion the renaissance of Canal Street. “Superior craftsmanship is the best way to describe the improvements being made to our city’s main boulevard. The sidewalk in front of Palace Café is beautiful—transforming back to its original splendor that our parents and grandparents remember,” noted Dickie Brennan.

Offerings will include savory delights such as: Gulf Oysters Bordelaise, P&J oysters sautéed in extra virgin olive oil with garlic, scallions and parsley, tossed in angel hair pasta and pecorino Romano, Smoked Salmon Croque Monsieur, House-smoked salmon and gruyere layered on brioche with chive aioli, fried capers, and potato gaufrettes, Skillet Steamed Mussels, P.E.I. mussels sautéed with house-made Chaurice sausage, red onion and garlic, steamed with sweet vermouth and topped with gorgonzola cheese, and Fried Eggplant Fingers, Panko breaded, crispy fried eggplant served with roasted tomato jalapeno tartar sauce. On the sweet side, house-made gelatos and sorbets will be served along with classics like Crème Brulee and White Chocolate Bread Pudding.

For Immediate Release :: 12.7.06
Contact: Wesley Noble
504.274.1811

Not Just Delicious Food…
Famed New Orleans Restaurants are also Great Places to Work
Dickie Brennan & Co. Named 2006 Best Places to Work

NEW ORLEANS, LA – December 8, 2006 – Palace Cafe, Dickie Brennan's Steakhouse and Bourbon House restaurants offer critically acclaimed cuisine and are now also praised as great places to work. The restaurants are managed by Dickie Brennan & Co. and have been recognized by the local business publication, New Orleans CityBusiness, as among the Best Places to Work. Companies were chosen based upon how well they treated their employees using categories including salary, benefits, vacation time, bonus perks and in-house development as determinants. The publication even conducted confidential interviews with employees in addition to information requested from Dickie Brennan & Co. The company shares the award with 25 other honorees in the large business category (more than 50 employees), and 15 honorees in the small business category (fewer than 50 employees).

The restaurants are owned by brother/sister team, Dickie Brennan and Lauren Brennan Brower, and their long-time family friend and seasoned restaurateur, Steve Pettus. “We want our guest's dining experience to be nothing short of exceptional and that can only be achieved with a strong team. We strive to find the best of the best to be part of our restaurant family. Having strong benefits and a supportive work environment helps us attract and retain well-qualified staff”, commented Steve Pettus. Employees are provided with competitive salary and attractive benefits, including but not limited to: health, dental, prescription and vision coverage, family meals, company matching 401(k), flexible hours, and bonus/incentive programs.
With over 300 employees the company is placed in the large business category, but the attitude within operations is anything other than what you would expect from a big business. Dickie, Lauren and Steve are in the restaurants everyday and have an open door policy concerning communication. The idea of family isn’t confined to the top levels of management. The restaurants operate under the assertion that there are no employees, just family. Indifferent of position, every member of the company team is on a first name basis with all management. “Not a day goes by that we aren’t in the restaurants. Close relationships are formed between us and our teams, and we are inspired by the attitudes and abilities of our staff. A big thank you is owed to them for making our restaurants great places to work and dine”, added Dickie Brennan.
In 2006, much of the Dickie Brennan restaurant family returned home safetly, and through their help all three establishments were able to resume normal operations. Keeping the team together was a top priority following Katrina; employees were paid for the entire period the restaurants were closed (waitstaff’s pay was based on hourly rate, plus 50% of their average annual tips). Benefits and tenure were reinstated at pre-Katrina status for those employees who returned by February 2006 (May 1st for Dickie Brennan’s Steakhouse employees).
“It’s a great feeling to have our group whole again. We’ve always tried to set a positive example and run a company that helps the New Orleans community. We’re appreciative that CityBusiness included us among this select group of employers”, noted Dickie Brennan.

FOR IMMEDIATE RELEASE :: 8.15.06
Contact: Lee Anne Garner
Marketing Director
o. 504.274.1816

Dine August 29 & Help Recovery Efforts Palace Café, Dickie Brennan’s Steakhouse and Bourbon House Help Hurricane Recovery by Participating in Share Our Strength’s Restaurants for Relief 2 P resented by American Express    

( New Orleans )–On Tuesday, August 29 th, the one-year anniversary of Hurricane Katrina, Palace Café, Dickie Brennan’s Steakhouse and Bourbon House will raise funds for ShareOur Strength’s Restaurants for Relief 2, presented by American Express. This second annual nationwide dine-out program helps Share Our Strength, one of the nation’s leading organizations working to end childhood hunger, with its ongoing hurricane recovery efforts in the Gulf Coast region. Diners across the country will enjoy food and drink at thousands of participating restaurants and support this cause. Palace Café, Dickie Brennan’s Steakhouse and Bourbon House are contributing $5 per guest when they order our special three-course menus. Additional guest donations are accepted.

As part of its efforts to end childhood hunger in America, Share Our Strength continues to help families on the Gulf Coast. By dining out at these restaurants, customers can help rebuild school cafeterias, open summer meal programs, provide assistance for affected restaurant workers, and more.

“Obviously August 29 is going to be a day of reflection here in New Orleans. Sharing a meal together with family and friends is part of the healing process. Just by dining with us that evening, guests also have the opportunity to support the recovery of this region and the hospitality industry.Restaurants for Relief 2 is a cause that resonates within our company. Our chefs at Palace Café, Dickie Brennan’s Steakhouse and Bourbon House have stepped up to offer delicious 3 course value-priced menus. For every guest that orders these terrific menus, we’ll contribute $5 directly to this worthy cause,” Dickie Brennan said. See menus and reservation information at end of release.

“Rebuilding the Gulf Coast is taking much more than a single year, and Share Our Strength is committed to being engaged on the ground -- to bear witness, to go, to feel, to do and to tell,” said Bill Shore, Founder and Executive Director of Share Our Strength. “ We know the most important strength Americans can share is their support of those in need. Dining out on August 29 th at Palace Café, Dickie Brennan’s Steakhouse & Bourbon House for Restaurants for Relief 2 is an easy way to help neighbors along the battered Gulf Coast continue to recover.”

“ American Express is committed to the communities where our employees and customers live and work. Our long-standing partnership with Share Our Strength is an important example of this commitment,” said Curtis Wilson, Vice President and General Manager, Restaurant Industries for American Express Establishment Services. “We believe strongly that Restaurants for Relief 2 will be a powerful vehicle for helping the people of the Gulf Coast recover.”

This year, Share Our Strength is working in partnership with Food Network and the National Restaurant Association to bring Share Our Strength’s Restaurants for Relief 2, presented by American Express to restaurants and diners across America.

Share Our Strength raised more than $1.2 million from the first Restaurants for Relief dine-out program and other hurricane recovery efforts. As a result, they provided critical support to schools, community kitchens, feeding programs, farmers’ markets, FEMA trailer parks and efforts to aid restaurant and hospitality workers.

Palace Café, Dickie Brennan’s Steakhouse and Bourbon House have all re-opened since Hurricane Katrina. These critically acclaimed restaurants are owned and operated by Dickie Brennan, Steve Pettus, and Lauren Brennan Brower and are located in the French Quarter. Bourbon House re-opened just 5 weeks after Hurricane Katrina, to bring real New Orleans dishes back to the city. Throughout the time Bourbon House was closed, employees for all 3 restaurants were paid (tipped employees were even given above their salary a 50% annual average of their tips to provide meaningful support.) Palace Café re-opened December 27. After extensive repairs were made, Dickie Brennan’s Steakhouse welcomed its first guests since Katrina on April 28th. The company continues in its efforts to secure habitable housing to bring all its team back to New Orleans.

About Share Our Strength:

Since 1984, Share Our Strength has led the fight against hunger and poverty by inspiring individuals and businesses to share their strengths. Today, their priority is to end childhood hunger in America. By raising funds to support the most effective community-based programs that feed hungry children, partnering with organizations pursuing long-term solutions, and helping families help themselves through nutrition education programs, Share Our Strength will ensure that the nearly 14 million children facing hunger have access to the nutritious food they need to learn, grow and thrive. For more information, please visit www.strength.org.

About American Express:

Establishment Services is the merchant network of American Express, which acquires and maintains relationships with millions of merchants around the globe, which welcome American Express-branded Cards. American Express Company is a leading global payments, network, travel and banking company founded in 1850. For more information, please visit www.americanexpress.com.

FOR IMMEDIATE RELEASE::2.08.06

Contact: Lee Anne Garner
Marketing Director
o. 504.274.1816

Mardi Gras Season at Palace Café & Bourbon House
Where You Want to Be for Great New Orleans Food & Carnival Views

 New Orleans – Take in a parade and dine at the lively Palace Cafe. Or, just around the corner from the parades, saddle up to the Bourbon House oyster bar and soak in the fun and frivolity of Mardi Gras. Then, there’s the frozen Bourbon Milk punch, a Bourbon House signature drink, that’s also available “ to go . ” You’ll want this while taking in the French Quarter street theatre. Palace Café and Bourbon House offer these and more carnival celebratory experiences. Both restaurants feature critically acclaimed cuisine and huge picture windows offering terrific carnival views. Reservations are recommended. ( Dickie Brennan’s Steakhouse will re-open early May).

“Celebration is part of our culture, and part of our healing process. Our servers are excited to see more locals, and to have more visitors as our guests. Mardi Gras offers a wonderful opportunity for many visitors to see firsthand New Orleans is coming back, and by coming to our city, they’re invigorating our hurt economy. Wonderful dishes are on the menus, and we’re ready to satisfy more guests,” Dickie Brennan said.

Bourbon House serves New Orleans Seafood and Classic Creole Fare and Palace Café serves Contemporary Creole cuisine. Both restaurant menus reflect varied guest dining interests with haute Creole influences, and more casual fare such as offering Po-boys at lunch. Guests looking for a quick bite will find plenty of appetizers.

 Being on the parade route has made Palace Café a Mardi Gras holiday destination. Chef Darin Nesbit’s menu includes favorites like Gulf Shrimp with Fried Green Tomatoes and Remoulade, Poached Oysters in Rosemary Cream, Crabmeat Cheesecake, Andouille Crusted Gulf Fish, and Ponchatoula Strawberry Shortcake. Of course, Palace Café is also known for its White Chocolate Bread Pudding. The restaurant, at 605 Canal Street, is in the historic Werlein’s Music building. Lunch: Tues-Fri, Dinner Tues-Sat, Brunch on Sunday (closed Mardi Gras day). For reservations, call 504.523.1661.

Just in time for Carnival Season, Bourbon House has resumed its festive tradition, Champagne & Oyster Fridays . From 12-6, Bourbon House guests ordering oysters on the half-shell (with or without local caviar) receive reduced prices on bottles and half-bottles of Veuve Clicquot Champagne while watching the human pageant on Bourbon Street (viewing is, of course, a free amenity).

Street theater is all around, whether you dine in the casual Oyster Bar or Café, or in the slightly more refined main dining room at Bourbon House. You’ll be in the midst of what the NY Times calls “One of the Best People Watching Perches in the City…located mere feet away from Bourbon Street’s high-octane chaos.” The restaurant makes it easy for guests to enjoy a casual dining experience, like Oysters on the Half Shell, with an icy cold mug of local beer, or to take in more substantial Creole fare. Chef Jared Tees’ stand-out dishes include Baked Oysters (Rockefeller, Bienville, Fonseca), Alligator Soup, Seafood Gumbo, Redfish on the Half Shell (preferably topped with jumbo lump crabmeat), and other New Orleans seafood and classic Creole dishes. Bourbon House is located at 144 Bourbon Street, and is open daily for lunch and dinner (closed Mardi Gras day). For reservations call 504.522.0111.

FOR IMMEDIATE RELEASE::1.07.06

Contemporary Creole Cuisine Returns to the Werlein Music Building Palace Cafe Re-Opens for Lunch, Brunch & Dinner

New Orleans – Crabmeat Cheesecake, Oyster Pan Roast, Catfish Pecan Meuniere, Andouille Crusted Gulf Fish, White Chocolate Bread Pudding and more signature dishes have returned to the city with the re-opening of Palace Café. New Orleans locals and visitors can once again experience critically acclaimed contemporary Creole cuisine at the airy and bright Palace Cafe located at 605 Canal Street. The restaurant owned by Dickie Brennan, his sister Lauren Brennan Brower, and Steve Pettus opened in 1991, and has since become a downtown dining institution located in the historic Werlein’s Music Building.

Palace Cafe serves Lunch Tuesday-Friday, and on Sunday. Dinner is served Tuesday – Saturday. On Sundays, Brunch specials are added to the lunch menu. Live Jazz Brunch will return (date to be announced).

“Having Louisiana oysters again, watching Streetcars on Canal go by, and re-opening Palace Café are more signs that New Orleans is coming back. Along with quite a few fans of Palace Cafe's signature dishes, Chef Darin Nesbit eagerly awaited renovations at the restaurant (necessitated by Hurricane Katrina). His culinary team offers an ambitious menu reflecting one of Palace Cafe's core strengths - made from scratch gumbos and soups,” Dickie Brennan said. All stocks, soups, sauces, etc. are made in-house using the freshest local ingredients.

Chef Darin will still offer Turtle Soup daily. Gumbo Ya Ya (Chicken & Andouille), a seasonal soup, soup du jour, and an entree portion of Seafood Gumbo will be served daily. Signature dishes remain and Chef Darin will add seasonal specialties to the menu. “Chef Darin’s Turtle Soup or Gumbo Ya Ya is definitely the perfect complement to a cool winter day,” Dickie Brennan said.

“I learned early on that what makes our cuisine so special is the wonderful regional product that small farmers and fishermen bring us. Many have suffered great losses, and they need our help,” Dickie Brennan added. Small farmers and seafood purveyors were highlighted Friday, December 30. Dickie Brennan and Chef Darin appeared on the Today Show in New York City to create a New Orleans New Year's Day menu.The menu showcased produce from small farmers and seafood purveyors in effort to gain support for the Louisiana Small Farm Survival Fund, which was established by the Red Stick Farmer's Market, and is managed by the Baton Rouge Area Foundation. The Today Show, hosted by Katie Couric and Matt Lauer is broadcast nationally on NBC affiliates 7:00 am - 10 am, Monday – Friday. Please see separate release for more information about New Orleans New Year’s Day on Today and the Louisiana Small Farm Survival Fund.

Palace Café serves contemporary Creole cuisine in an upbeat and lively grand café. The restaurant has earned local and national critical acclaim since it opened in 1991 including: Best New Restaurant from Esquire magazine and USA Today; the prestigious Ivy Award from Restaurants and Institutions magazine, and Wine Spectator’s Award of Excellence every year since it opened including the “Best of Award” for the past two years.

FOR IMMEDIATE RELEASE::1.01.06

New Orleans New Year’s Day on Today

Menu Showcases Need to Support Small Farmers & Seafood Purveyors  

New Orleans restaurateur Dickie Brennan and Chef Darin Nesbit of Palace Cafe are invited to appear on the Today Show in New York City, Friday, December 30th to create a New Orleans New Year's Day menu. The menu showcases produce from small farmers and seafood purveyors in effort to gain support for the Louisiana Small Farm Survival Fund, which was established by the Red Stick Farmer's Market, and is managed by the Baton Rouge Area Foundation. The Today Show, hosted by Katie Couric and Matt Lauer is broadcast nationally on NBC affiliates 7:00 am - 10 am, Monday – Friday.

"Great ingredients small farmers and fishermen bring us is what makes our cuisine so special. Just like New Orleans which is rebounding, small farmers and those who provide great products in the region, are doing just that: they're rebounding. But for many, it will take time and they need our help," Dickie Brennan said.

"Right now, we're getting great ingredients. There's just a limited supply. We've been told that over 75% of small farmers have suffered structural damage due to Hurricanes Katrina and Rita. And with all of the devastation, many have suffered distribution losses too. Many of their customers: restaurants, Farmers Markets and stores in our region have not yet re-opened," Brennan added.

Brennan grew up in the famed kitchen of Commander's Palace and learned early on that the best produce was local. Long before Farmers Markets brought their exceptional produce to consumers, his father Dick Brennan Sr. and his Aunt Ella Brennan encouraged local farmers to grow all year. They even financed some crops to make sure the best ingredients were available at their Garden District restaurant (At that time, small farmers could not compete with large California and Florida farms).

The commitment to local ingredients continues at Dickie Brennan's restaurants and was evident at a November 6, Twilight Harvest Dinner benefit for the Baton Rouge Economic and Agricultural Development Alliance, the Redstick Farmer's Market organizer. The BREADA benefit was held at Purdin Koi Farm - Boisvert Arabians in Erwinville, Louisiana owned by Scott Purdin and BREADA Board Director Susan Turner.

Served in a beautifully decorated barn, the Twilight Dinner featured produce from the Red Stick Farmer's Market, and was prepared by Chefs from Dickie Brennan's restaurants: Gus Martin of Dickie Brennan's Steakhouse, Jared Tees of Bourbon House and Darin Nesbit of Palace Cafe. Dickie Brennan will soon have two of his French Quarter restaurants open.

Bourbon House re-opened Wednesday, October 6 (five weeks and two days after Hurricane Katrina). Palace Cafe will re-open Tuesday December 27, and Dickie Brennan's Steakhouse, which sustained the most damage, will re-open in late April or May of 2006.

On the Today Show, New Year's Day dishes will be served with champagne: Louisiana Oysters with Creole Mignonette and Local Caviar, Redfish on the Half Shell topped with Myer lemon beurre blanc and sautéed jumbo lump crabmeat. The Redfish will be accompanied by Mirliton Stuffed with Gulf Shrimp, Eggplant and Andouille Dressing. Of course, no southern New Year's Day menu would be complete without Black-Eyed Peas and Cabbage. Chef Darin Nesbit will also create Black Eyed Peas with Louisiana Popcorn Rice (for luck) and Abita Beer Braised Greens (which features 10 types of greens including cabbage for wealth). For dessert, Bourbon Milk Punch, Sweet Potato Pecan Pie featuring Opelousas sweet potatoes topped with sweetened Creole Cream Cheese, and Divinity Fudge, Pralines, and Louisiana Strawberries will be served.

"I understand that some viewers might wonder with all the devastation, how can we possibly celebrate on New Year's Day? Well, we need to. Right now we need our traditions. It's part of our healing process. We'll celebrate New Year's Day with our family and friends over a wonderful meal," Dickie Brennan said.

To help Small Farmers in the region, Today Show viewers will be encouraged to visit www.foundationsforrecovery.org to donate to the Louisiana Small Farm Survival Fund. Dickie Brennan also hopes to increase demand for great ingredients by encouraging viewers to come to New Orleans. "I want to tell them that more demand helps spur the recovery of small farmers, fishermen, and our economy. More restaurants and hotels are re-opening everyday. We're ready to serve great New Orleans meals using the best local ingredients," Brennan added.

For recipes and additional information including photos from the Twilight Harvest Dinner, Dickie Brennan and Chef Darin Nesbit photos, background on Dickie Brennan and on his three restaurants, please contact Lee Anne Garner at 504.274.1816. For more information on BREADA, the Red Stick Farmer’s Market, or the Louisiana Small Farm Survival Fund, please contact Copper Alvarez with BREADA at 225.324.0176.

FOR IMMEDIATE RELEASE::10.07.05

FOR IMMEDIATE RELEASE

Contact: Lee Anne Garner
Marketing Director
o. 504.274.1816

New Yorkers Enjoy Palace Café's Signature Dishes At Sold-Out James Beard Foundation Palace Café Cookbook Dinner

New York City - Palace Café's signature dishes were enjoyed at sold-out dinner at the James Beard House in New York City on Saturday, November 23, 2002. Dickie Brennan and Executive Chef Gus Martin hosted a Book and Author Dinner at the James Beard House. Upon release of the Palace Café: The Flavor of New Orleans cookbook, the James Beard Foundation contacted Brennan to host the six-course dinner. The recipes for all dishes served are included in Palace Café's cookbook, and all (except the Hors d'oeuvres) are currently on the restaurant's menu. The Palace Café Flavor of New Orleans cookbook retails for $30 and is available at bookstores and online at Amazon.com. Honored guests included Mimi Sheraton and David Rosengarten.

"Of course, it's an honor to be associated with the James Beard Foundation, and we thoroughly enjoyed serving New Yorkers the signature dishes our customers have embraced over the years," Dickie Brennan said. "In fact, since we opened Palace Café eleven years ago, not a meal service has gone by that someone didn't request a recipe Ð that's why we wrote the cookbook," he added. Dickie Brennan, Executive Chef Gus Martin, Chef de Cuisine Darin Nesbit and Beverage Manager Jeff Gariss created the menu. Sous Chef Mickey Venditti and Pastry Chef Tobias Dotson also assisted.

Palace Cafe: The Flavor of New Orleans Dinner Hors d'oeuvres Barbeque Oysters - Flash-fried Louisiana oysters tossed in New Orleans barbeque sauce, Fried Crab Cakes - Served with jalape-o tartar sauce, and Wild Mushroom Tarts Gosset, Grand Rosé, Brut, Ay

Palace Café serves contemporary Creole cuisine, "The Flavor of New Orleans," in an upbeat and lively grand café. The restaurant, which is housed in the historic Werlein's music building, is owned by Dickie Brennan and his sister Lauren Brennan Brower. Palace Café has earned national critical acclaim since it opened in 1991.