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| Waiting for class to start. First dish: oysters pan roast Warren with fresh-baked French bread. |
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| Second dish: shrimp Sardou. Spicy fried shrimp served on a bed of warm, creamed spinach and artichoke bottom with Hollandaise sauce. Shrimp was followed by Brennan salad with Creole salad dressing, to cleanse the palate in preparation for the Redfish Nancy: red snapper (for our class) with lump crabmeat, capers, and lemon butter sauce. We couldn't help ourselves! We forgot to take a photo of the Redfish Nancy before digging in! The sides of glazed carrots and stuffed tomatoes were delicious too. |
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| Brennan's serves between 700-800 orders of Bananas Foster daily. If there's one dish we must learn how to fix for you, this is it! Not sure where; the rum flames were high enough to set off our smoke alarms if we make it in the kitchen. Caramel sauce for the bananas is made with butter, brown sugar, cinnamon, and banana liqueur. The flaming rum causes the sauce to form a wonderful crust around the bananas. The sauce and bananas are served of Bluebell vanilla ice cream, so there's a little bit of Texas in this dish after all. |
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| On our way home |
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