Wednesday, July 22, 2009
Travel Advisory Dispatch from New Orleans: Funk and Flambé at Brennan's Breakfast
Posted by Carrington Fox on Wed, Jul 22, 2009 at 6:42 AM
Guest blogger Kami Rice contributed this post, the fourth in her series of reports from New Orleans.
Brennan's wooed me before I even stepped through its doors. The pinkish hue of the exterior walls greeted me warmly in the morning sunlight, and the spell continued inside the famous restaurant, where pleasant yet professional servers guided our group through our order.
The leisurely breakfast began with morning cocktails from the roster of "Eye Openers," and I chose the Mr. Funk of New Orleans, created in memory of the restaurant's late cellar master, Herman Funk. (If you want your own Mr. Funk, pour 3 oz. of champagne into a stemmed glass, then add 2.5 oz. of cranberry juice and 0.5 oz. of peach schnapps. Garnish with a strawberry.)
I followed the Funk with turtle soup, baked apples with double cream and gumbo.
By the time the entrées arrived, I was smitten. While the Eggs Sardou was very good, it was the Brennan's original Eggs Hussarde that won my heart: poached eggs atop Holland rusks and Canadian bacon with marchand de vin sauce, all topped with Hollandaise sauce.
For dessert--yes, breakfast at Brennan's comes with dessert--Chef Lazone Randolph left the kitchen long enough to prepare Bananas Foster tableside, so we could taste the famous dessert--sauteed bananas with brown sugar, cinnamon and banana liqueur flamed with rum and served à la mode--at the place where it was invented. The seduction was complete.
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I ate breakfast at Brennan's 20 years ago with a group of college buddies. We were all too young to appreciate it, but had heard it was the thing to do.
During the flaming alcohol flourish portion of the Bananas Foster preparation, our server set his jacket sleeve on fire and ripped the tablecloth off of our table to wrap himself up in to put it out.
Now THAT was memorable.
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