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 :: 9.06.07
Contact: Wesley Noble
504.274.1811

Celebrating Bourbon Heritage Month at Bourbon House
Special Menu for all Bourbon Enthusiasts & Special Offering for N.O.B.S. Members

NEW ORLEANS -The enjoyment of Bourbon is further exalted this month at Bourbon House. With the declaration by the United States Senate of September as “National Bourbon Heritage Month,” Bourbon House Chef Neil Mockovak teamed up with bar chefs (our resident Bourbon enthusiasts) and created an outstanding menu paying homage to America’s native spirit. (See menu below.) Additionally, members of the New Orleans Bourbon Society will enjoy a complimentary Rock Hill Farms Bourbon pour. Bourbon House is located at 144 Bourbon Street. Reservations are suggested, but not required to enjoy this menu: 504.522.0111.

Upon learning of the resolution’s passage, Dickie Brennan said, “We’ll eat and drink well to that!” He continued by saying “I have great respect for the painstaking, uncompromising standards Bourbon producers follow. Of course, we’re also proud of the role this city played elevating the quality of American Whiskey,” Brennan said. Leave it to discerning locals to demand aged whiskey 200 years ago. More recently, demand has fueled growth of premium small batch and single barrel aged selections offered by leading American whiskey distilleries. According to DISCUS, the Distilled Spirits Council of the United States, high-end bourbon sales accounted for eight percent of total U.S. spirits growth in 2006.

With Bourbon Heritage Month, Bourbon House continues celebrating the renaissance of bourbon . The restaurant’s Bourbon Menu features more than 50 different varieties, many of which are small batch or single barrel offerings. Trendy wine dinners of the past are generally replaced by sold-out dinners with Master Distillers, the luminaries of the Bourbon world. Bourbon House is also the home of the New Orleans Bourbon Society (N.O.B.S.), a spirited society dedicated to the appreciation of the fine American spirit.

Just like fine wines, superior Bourbons are meant to be sipped and savored. Since many wines are aged in oak (a legal Bourbon qualification), many tasting terms are shared. With growing popularity of wine societies and growing interest in fine Bourbon, N.O.B.S. was launched. M embership is complimentary and benefits include: i nvitations to guided tastings, cocktail events and special dinners with top master distillers; a personalized bourbon tasting profile kept in-house to track favorites; access to a Bourbon e-newsletter with insider news and drink recipes; and a monthly complimentary featured pour.

To join N.O.B.S., visit www.bourbonhouse.com or sign up at the restaurant. Previous Bourbon events honored Fred Noe, great grandson of Jim Beam; Elmer T. Lee, Master Distiller Emeritus of Buffalo Trace; Harlen Davis Wheatley, Master Distiller of Buffalo Trace; Jimmy Russell, Master Distiller for Wild Turkey; Chis Morris, Master Distiller for Woodford

Reserve, Preston Van Winkle of the Old Rip Van Winkle Distillery; and Mark Brown,

President of Buffalo Trace Distillery. Bourbon House also warmly welcomed Jimmy Bedford, Master Distiller of our favorite Tennessee whiskey, Jack Daniel’s.

By law, for a spirit to be called “Bourbon” it must be made from mash mixture of at least 51 percent corn and must be aged in new, charred oak barrels. It is distilled at no more than 160 proof, and aged for at least two years (though many are aged much longer). Water may be added after aging, which in Kentucky is naturally lime-stone filtered.

BOURBON HERITAGE CELEBRATION

Celebrating our native spirit and paying homage to Bourbon’s authenticity and craftsmanship

Three courses with Bourbon cocktail & generous tasting of Bourbon Milk Punch $40

-DINNER ONLY SEPTEMBER-

Choice of Signature Bourbon Cocktail
New Fashioned with Knob Creek • Streetcar with Maker’s Mark • Mint Jubilee with Jim Beam Black

Appetizer

SHRIMP TAPENADE: seared Jumbo Gulf shrimp with tapenade vinaigrette over
Bibb lettuce with roasted peppers & tomatoes

Entrée

ANDOUILLE CRUSTED PORK TENDERLOIN:
over fresh red bean ragoût topped with Bourbon pickled cabbage

Dessert

BOURBON SOAKED POUND CAKE: with Chilton County peaches & whipped cream

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 :: 1.24.07
Contact: Wesley Noble
504.274.1811

Calling all Bourbon Enthusiasts
New Society Celebrates the Distinctly American Spirit

NEW ORLEANS —Thursday, February 8 th, 6-8pm, Bourbon House will host the kick-off for the New Orleans Bourbon Society, a spirited society dedicated to the appreciation of the fine American spirit. The event will feature a guided tasting of award-winning Bourbons from Buffalo Trace Distillery, delicious bourbon cocktails, and hors d’oeuvres and appetizers from the chefs at Bourbon House. The event is just $25 and reservations can be made by calling 504.274.1831

Like Bourbon, many wines are aged in oak barrels, and just like fine wines, superior whiskeys are meant to be sipped and savored. In today’s world, wine societies are common place, but with so many of the tasting terms for Bourbon strikingly similar to the language used when tasting wine, it’s a natural progression to create a society for the Bourbon enthusiast.

“In the recent history of our city, people have been increasingly coming together as a community. This is one more opportunity for people with shared interests to meet and connect” commented Dickie Brennan. Membership is complimentary and those who join will enjoy many great benefits such as:

• Invitations to bourbon related events including seminars with master distillers from top producers, bourbon dinners and cocktail parties
• Personalized bourbon tasting profile kept in-house
• Bourbon e-newsletter with tasting tips, drink recipes and insider news on the latest bourbons entering the market
• Tasting certifications awarded to individuals who have completed seminars with bourbon experts.

At the February 8 th event Ponchatoula Strawberry Mint Juleps and Eagle Rare Sidecars, as well as Bourbon classics will be mixed. Complementing the fine Bourbon, chef Neil Mockovak will serve many delicious offerings. Guests will delight in chilled seafood salads, turbo dog marinated mussels, assorted gourmet chesses, specialty dipping oils, house-made grilled breads, oysters on the half-shell smoked catfish mousse and more.

Since opening in 2002, Bourbon House has established itself as a destination for great bourbons featuring a list of more than 50 different varieties, many of which are small batch or single barrel offerings. The nationally acclaimed restaurant was named “One of the Best New Restaurants in America” by Esquire Magazine and “ America’s Top Ten Seafood Houses” by Tom Horan. Chef Neil Mockovak’s menu showcases seasonal NEW ORLEANS SEAFOOD and classic Creole fare. Jamie Munoz is the General Manager. Telephone: 504.522.0111.

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 :: 9.19.06
Contact: Lee Anne Garner
Marketing Director
o. 504.274.1816

American Whiskey Festival

Features the World’s Best Master Distillers in New Orleans

Innovative drink and dine events are Wednesday, September 27 th

and Thursday, September 28 th, 2006

The first annual American Whiskey Festival pairs the world’s best master distillers with distinctive New Orleans restaurants for a two-day event designed to offer classic New Orleans cuisine combined with award-winning American Whiskeys.

“ New Orleans is the perfect place for a drinking and dining event that will spotlight the role of American Whiskey.” said Fred Holley, Event Coordinator with Republic Beverage Company. “The American Whiskey Festival is a celebration of great spirits and cuisine and we have three restaurant partners that reflect the very best of New Orleans dining and drinking culture.”

On Wednesday, Sept. 27, master distillers Jimmy Bedford of Jack Daniel’s, Harlen Wheatley of Buffalo Trace and Jimmy Russell of Wild Turkey will host dinners at Dickie Brennan’s Bourbon House, Ralph’s on the Park and the House of Blues Foundation Room. This is a rare opportunity to share a meal and intimate evening with three renowned master distillers. The menu at each of the participating landmark restaurants includes American Whiskeys selected to complement the meal. As guests drink and dine, the master distillers will guide the dining experience.

“ These master distillers represent the highest level of whiskey making. Through these events guests will have fun learning about the finest bourbons and Tennessee whiskeys and how they fit into the overall culinary experience” said Dickie Brennan, owner of Bourbon House.”

On Thursday, Sept. 28, American Whiskey Festival continues at Bourbon House with a Guided Tasting and Cocktail event featuring four American Whiskey Master Distillers: Chris Morris of Woodford Reserve will join Harlen Wheatley of Buffalo Trace Distillery, Jimmy Bedford of Jack Daniel’s and Jimmy Russell of Wild Turkey. Hors d’oeuvres and appetizers will be served. Guests can discuss the art of making fine whiskey, from grains to bottling with master distillers and taste from the award-winning portfolios of the world’s best producers.

Two organizations will benefit from the purchase of signed bottles from the master distillers and commemorative T-Shirts. Proceeds will support the Crescent City Farmers Market

Crop Circles, which benefits small farmers and fishers to rebuild and reinvent their family enterprises via mini-grants that reward innovation, and Share our Strength which is supporting the recovery of the Gulf Coast Region.

Bourbon House boasts an impressive collection of small batch and single barrel bourbons and a signature Frozen Bourbon Milk Punch. “The American Whiskey Fest builds upon our tradition of offering events that appeal to guests that both love to learn about and enjoy the best spirits. While we’ve hosted events which spotlighted a particular distillery, American Whiskey Fest offers an incredible opportunity to meet, mingle and sip with four of these spirit legends,” Dickie Brennan said (There are fewer than 10 Master Distillers in the country).

To purchase tickets for the American Whiskey dinners and the American Whiskey Festival tasting, please call individual restaurants. All dinners are $75.00 per person inclusive of tax and tip. The American Whiskey Festival Tasting and Cocktail event is $30.00 per person in advance and $35 at the door, Thursday the 28 th at Bourbon House, 144 Bourbon Street, 6:00 p.m.-8:30 p.m. Members of the restaurant industry and media are invited to attend private events at Bourbon House on Thursday, September 28 th prior to the guided tasting and cocktail event. The trade only tasting is from 2:30 p.m. to 4:30 p.m. immediately followed by a media tasting from 5:00 pm to 6:00 p.m.

Bourbon House, 504-521-8310

Featuring Jack Daniel’s Master Distiller Jimmy Bedford

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::4.10.06
For More Information Contact:
Lee Anne Garner, garnerl@dickiebrennanco.com
504.274.1816  

First Lady Laura Bush Lunches at Bourbon House

New Orleans-First Lady Laura Bush attended a “working lunch” today at Bourbon House Seafood & Oyster Bar restaurant, owned by Dickie Brennan in the New Orleans French Quarter at 144 Bourbon Street.  The First Lady ordered and enjoyed the following dishes:

SPINACH SALAD with pecan-molasses vinaigrette

REDFISH ON THE HALFSHELL a signature Bourbon House dish- grilled skin side down and served with new potatoes and lemon butter topped  with  a sauté of Louisiana Blue Crabmeat

CHOCOLATE CHUNK BREAD PUDDING warm bread pudding baked with a layer of milk and dark chocolates topped with anglaise sauce, accompanied by sweet Ponchatoula Strawberries

“We’re honored First Lady Laura Bush dined with us today at Bourbon House.  Our focus is authentic New Orleans Seafood, and the dishes she selected represent New Orleans well.  Of course, we appreciate all support directed to this city, and are humbled by her compassion.  Her effort to help rebuild school libraries is essential to our recovery,” Dickie Brennan said. 

Education officials attending the lunch, hosted by Ms. Beth Ann Bryan, Acting Executive Director of the Laura Bush Foundation for America’s Libraries included Superintendents and Commissioners from Gulf Coast States (LA, TX, FL, AL, & MS).  Grants were discussed over lunch for the Gulf Coast School Library Initiative.  The Foundation is addressing rebuilding and refurbishing school libraries affected by Hurricanes Katrina, Rita and Wilma. 

Dickie Brennan and Steve Pettus presented to Mrs. Laura Bush an autographed copy of the Palace Café: The Flavor of New Orleans cookbook, and original artwork by Louisiana artist Ben Peabody depicting a sculptured crab, which represents the Louisiana Seafood that we proudly serve (which is in a recovery mode since Hurricanes Katrina and Rita). 

Bourbon House is one of three restaurants owned and operated by Dickie Brennan, Steve Pettus, and Lauren Brennan Brower. Bourbon House re-opened Wednesday, Oct. 5, just 5 weeks and two days after Hurricane Katrina, and was the first restaurant to bring real New Orleans dishes back to the city.  Throughout the time Bourbon House was closed, employees were paid (tipped employees were even given above their salary a 50% annual average of their tips to provide meaningful support.)  Since re-opening Bourbon House, Palace Café re-opened December 27, and Dickie Brennan’s Steakhouse is slated after final repairs to re-open late this month.  The company continues in its efforts to secure habitable housing to bring all its team back to New Orleans.  Before taking a photo with Dickie Brennan and his family, Mrs. Bush commented to Chef Jared Tees “Everything was wonderful – the food and the service,” She also thanked us for our efforts.

For Immediate Release::2.08.06
For More Information Contact:
Lee Anne Garner, garnerl@dickiebrennanco.com
504.274.1816

Mardi Gras Season at Bourbon House and Palace Cafe
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. Bourbon House's 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::12.05.05
For More Information Contact:
Lee Anne Garner, garnerl@dickiebrennanco.com
o. 504.274.1816

FOR IMMEDIATE RELEASE::11.18.05
For More Information Contact:
Lee Anne Garner, garnerl@dickiebrennanco.com
o. 504.274.1816

Oysters are Back at Bourbon House
On the Half-Shell (with or without caviar) and Baked

New Orleans-Oysters are back on the menu at Bourbon House. Sorely missed oyster shuckers have returned to the restaurant, and so has availability of plump, salty Gulf oysters from P&J Oyster Company. You’ll find oysters served on the half-shell in the Oyster Bar for lunch and dinner. Oysters Rockefeller is served in both the Main Dining Room and Oyster Bar. Bourbon House is located at 144 Bourbon Street, telephone 504.522.0111.

“Having Gulf oysters on the menu again is just one more sign that an important industry (cultivating oysters), and our culture remains intact,” Dickie Brennan commented. “Even though we’ve been busy, the oyster bar is the heart of Bourbon House. We’ve all missed the positive energy our friendly shuckers offer as they greet guests, and help set the tone for this upbeat restaurant. Of course, we’ve really missed our oysters too. We thought it would be many months before our guests could enjoy the classic New Orleans dining experience of starting a great meal with a dozen or so oysters on the half-shell. Of course, it’s pretty hard to beat Oysters Rockefeller too,” Dickie Brennan added.

With the return of Gulf oysters, Bourbon House resumes its Friday lunch Oysters & Champagne custom. Specially priced Veuve Clicquot Champagne is offered (11:30 – 6:00) to accompany oysters on the half-shell (served with or without caviar).

For more information about oysters, please contact Sal or Al Sunseri with P&J Oysters at 504.523.2651, or visit oysterlover.com Sal Sunseri also guest shucks at the Bourbon House Oyster Bar on occasion offering guests and staff information about his oysters and the industry. The company was founded in 1876, and has provided oysters to Dickie Brennan’s family’s restaurants for over 50 years.

Bourbon House opened its doors in October 2002. The restaurant was named “One of the Best New Restaurants in America” by Esquire Magazine in their 2003 November issue. Bourbon House menu showcases seasonal NEW ORLEANS SEAFOOD and classic Creole fare. Jamie Munoz is the General Manager. Telephone: 504.522.0111.

FOR IMMEDIATE RELEASE::10.07.05
For More Information Contact:
Lee Anne Garner, garnerl@dickiebrennanco.com
o. 504.274.1816


Local Flavor Restored
Bourbon House Re-Opens Putting Employees Back to Work

New Orleans-Local flavor is being restored to New Orleans with the re-opening of Bourbon House at 144 Bourbon Street. This critically acclaimed restaurant is open 11:30 am-8:00 pm daily (hours to expand as curfew rescinded). Bourbon House is serving New Orleans favorites such as Soft Shell Crab Po-Boys, Barbeque Shrimp, Catfish Court-Bouillion, Bread Pudding and more. Bourbon House is one of three restaurants (which combined employs over 300) owned and operated by Dickie Brennan, Steve Pettus, and Lauren Brennan Brower.

"We're fortunate to be able to restore local flavor to New Orleans, but what's more important is to be able to restore the lives of the many employees who work in our three restaurants," Dickie Brennan said. Many team members (just like other New Orleanians) have lost their homes. Their families have been separated, and some have even experienced loss of loved ones. "Putting our employee-family back to work helps them to gain control over one more aspect of their lives. And in the process, they have the opportunity to do what they enjoy most which is serving others," Dickie Brennan said.

Enjoying great food is a birthright to New Orleanians. "Everyone in New Orleans is looking to have a good meal right now, and we're continuing that tradition. We're serving great food, and look forward to making our guests feel good when they're with us, even if it's for a short while," Dickie Brennan added.

In regards to Dickie Brennan's other two restaurants, Palace Café suffered some damage, and Dickie Brennan's Steakhouse is being repaired due to extensive damage from Hurricane Katrina. Re-opening dates for those restaurants will be announced.

Bourbon House opened its doors in October 2002. The restaurant was named "One of the Best New Restaurants in America" by Esquire Magazine in their 2003 November issue. Bourbon House's menu showcases seasonal NEW ORLEANS SEAFOOD and classic Creole fare. Jamie Munoz is the General Manager. Telephone: 504.522.0111.

FOR IMMEDIATE RELEASE:

Classic New Orleans Dishes Revived with Dickie Brennan's Newest Restaurant,
BOURBON HOUSE SEAFOOD & OYSTER BAR

NEW ORLEANS - Bourbon House, Dickie Brennan's newest restaurant, showcases New Orleans Seafood and classic Creole dishes. Enjoy authentic New Orleans dishes such as Oysters Rockefeller and Trout Pecan in a lively atmosphere with huge picture windows overlooking Bourbon Street.

"We're all about local, seasonal, fresh seafood. If it's not in season, you won't find it on our menu. We're focusing on classics and bringing back some old favorites. Just like the great brasseries in Paris, we have an incredible oyster bar. In fact, it's the centerpiece of Bourbon House," Dickie Brennan said.

Louisiana Oysters on the Half Shell are served straight up, or can be ordered the way Dick Brennan (Dickie's father) likes to eat them, topped with caviar. The Plateaux de Fruits de Mer feature an impressive selection of fresh shucked Louisiana oysters, Gulf shrimp, seasonal seafood salads, marinated crab fingers & spiny lobster. Appetizers include classic baked Oysters Bienville, Rockefeller and Fonseca, Deviled Stuffed Crab and Escargot Bordelaise.

All of the classic cooking techniques are utilized with Gulf fish entrées ranging from Redfish on the Half Shell (grilled skin-on) to Baked Fish Greig (with jumbo lump crabmeat and Creole meunière) to the pan-sautéed Gulf Fish Iberville (with a sauté of Gulf shrimp, oysters, fresh artichokes and mushrooms) and crispy, fried Des Allemandes catfish. With Shrimp Chippewa, a nearly forgotten, classic New Orleans entrée returns.

Bourbon House's handcrafted wrought iron, traditional bentwood chairs and custom millwork are all indicative of New Orleans' European heritage. "The look and feel of this restaurant has evolved from my love of French brasseries. I always wanted to open a restaurant that captured this same feeling, but to imprint it with the personality of New Orleans. It had to be authentic. With Bourbon House, we've realized this dream," Dickie Brennan commented.

The casual elegance carries over from the restaurant's main dining room (which seats 230 people), to the oyster bar and mezzanine level private dining rooms. Chicago based, award-winning restaurant designer/architect Mark Knauer (who also designed Palace Café and Dickie Brennan's Steakhouse) worked closely with New Orleans based Williams & Associates in the restaurant's design. Leslie Brennan, Dickie Brennan's wife, guided the interior design of Bourbon House.

Bourbon House boasts an impressive collection of small batch and single barrel bourbons, and a signature Frozen Bourbon Milk Punch. Bourbon House is owned and operated by Dickie Brennan, Lauren Brennan Brower and Steve Pettus, who also own and operate critically acclaimed Palace Café and Dickie Brennan's Steakhouse.