Upcoming Eat Club Dinners
Brennan's, 417 Royal St., 7 p.m. Wed., Dec. 13. $150 inclusive of tax, tip and wines.
Scroll down for details, menus, reservation form, list of reservations and general info about the Eat Club.
Click here to reserve.
During the 1997 Reveillon season, the Eat Club held four dinners. One of these was at Brennan's on Royal Street. It was an unforgettable dinner, in the dining room with the gasolier. It was just big enough for twenty-five people, but what a group! The food, the great wines that Jimmy Brennan practically gave us for a pittance, and the bonhomie that night were so festive that we decided then and there that we would make Brennan's Reveillon an annual event.
And it was. . . until 2010. That's when the Brennan brothers found themselves in a fiscal mess from which they would never recover. But at the end of 2014, Ralph Brennan--one of the partners that bought the restaurant and performed a $22-million-plus renovation--told me that the new Brennan's would once again welcome the Eat Club Gala. We were among the first groups to have a dinner there. A magnificent evening. At the end of it, Ralph said he'd put the Eat Club's Gala on the same date a year later. We haven't missed one since.
Here is the menu for the 2017 event, to which you are invited. (The Eat Club is open to all.) Chef Slade Rushing gives us six courses, paired with wines all the way down. (That info will be forthcoming shortly.) Looking down the menu, we see Slade's usual creativity. Know this: it's not as exotic as it might sound. And we keep our long-standing tradition of serving one egg course, an homage to Brennan's most famous course.
The price is $150, inclusive of tax, tip, and wines. The price has been the same since 2004. Another tradition is the dress code: I'll be wearing tuxedo and recommend that for the men. (Jacket and tie at least, gents.) Cocktail dresses for the ladies, please.
Pate de Campagne
Dried blueberries, Portuguese cornbread
Smoked Pumpkin Soup
Blue crab, Parmesan, Creole spices
Butter-Poached Duck Egg
Porcini mushroom veloute, duck bacon
Katafi Wrapped U-10 Shrimp
Sauce American, housemade kimchee
Vietnamese Grilled Lamb Loin
Preserved mustard greens, daikon puree, fish sauce caramel
Buckwheat Crepe, Flambeed Louisiana strawberries, Devonshire cream
