The Tasting Panel magazine

One Enchanted Weekend T story and photos by Brian Huff here are many legends of dining in New Orleans, a city famous for its dishes and drinks. Instantly recognizable, perhaps genetically coded into a foodie's salivary glands, are names like Commander's Palace, created by the Brennan family. The late Adelaide Brennan, sister to Brennan family matri- archs Ella and Dottie, is the inspiration behind Café Adelaide and its accompanying Swizzle Stick Bar. Nestled into the swank atmosphere of the Loews New Orleans Hotel, the sibling establishments mirror and celebrate each other just as co-proprietors Ti Adelaide Martin and Lally Brennan, scions of the Brennan family, celebrate each other—and the city of New Orleans. And they are on a mission to bring New Orleans and its lifestyle to the world. One weekend at a time. "We wanted to show off the depth of talent we have here at Café Adelaide with Chris and Lu," Lally Brennan points out, about their signature New Orleans Culinary Weekend. Chris would be Chris Lusk, former Executive Chef of Café Adelaide, a man who respects New Orleans's famed Creole cuisine but is not afraid to have fun with it, taking it on vacations to regions such as Asia for a bit of foreign flair. Lu Brow is Bar Chef at the Swizzle Stick Bar, a mixologist who revels in interacting with her guests in unique ways, including her Bar Chef Table where one may delight in a meal paired with cocktails specifically crafted to each course. The weekend promotion included a carriage ride through the city to Commander's Palace for a jazz brunch and a bar crawl to, "some of our other favor- ite haunts," says Ti Martin, "the Hotel Monteleone's famed Carousel Bar, The Bombay Club and Twelve Mile Limit." "And Tory showed them how to make moz- zarella," adds Ti. Tory McPhail is the Executive Chef of Commander's Palace, a James Beard award nominee who teamed up with Chris and Lu to create a banquet of courses paired with original complementing cocktails. "So we now have this weekend every year," says Ti, "which we will try to keep to a max of 20 guests." "Because it's about getting to know people," says Lally. "We want them to bond over cocktails." www.cafeadelaide.com TI ADELAIDE AND LALLY BRENNAN CHAMPION THE BIG EASY NOT ONLY WITH THEIR RESTAURANTS, INCLUDING THE LEGENDARY COMMANDER'S PALACE, BUT ALSO WITH A CELEBRATION OF THE NOLA LIFESTYLE THROUGH THEIR OWN NEW ORLEANS CULINARY WEEKEND New Orleans "A" Listers in the Turtle Room at Café Adelaide (left to right): Lu Brow, Bar Chef, Swizzle Stick Bar; Lally Brennan, co-proprietor, Café Adelaide; Chris Lusk, former Executive Chef, Café Adelaide; and Ti Adelaide Martin, co-proprietor, Café Adelaide. Left: Jazz brunch at Commander's Palace. A Hibiscus Martini cuddles up to truffled blue crab and eggs. january/february 2012 / the tasting panel / 121

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