Famed restaurant pairs classical music with food and wine

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

NEW ORLEANS (WGNO) — New Orleans icon, Commander’s Palace, is launching a brand new dinner series unlike anything it’s ever done before.

The series is called The Sound (and Taste) of Music: a wine dinner in three movements.

It pairs chamber music, led by virtuoso cellist Daniel Lelchuk of the Louisiana Philharmonic Orchestra, with wine selected by sommelier Dan Davis and food from James Beard Award-winning chef Tory McPhail.

For the series debut on Saturday, June 11th, a string quartet will perform selections by Haydn, Brahms, and Hugo Wolf while guests are presented with a wine tasting that complements the progression of the music.

Accompanying food courses will be served between movements, so full attention can be paid to the compositions.

Tickets for the debut dinner are $250, plus tax and gratuity.  Dinner will be held in the Patio Room.

Reservations are required and can be made by calling Event Coordinator Morgan Trulen at 504-207-9312 or emailing morgan@commanderspalace.com.

MENU:

First Movement: Haydn “Kaiserquartett” Op. 76 No. 3 – Mvt. I

Billecart-Salmon · Brut Rosé · Champagne · France 2013

Andre & Michel Quenard · les Abymes · Savoie Abymes · France 2010

Domaine Zind-Humbrecht · Brand · Riesling Grand Cru · Alsace · France

Opening Trio: a fine-dining picnic Buttermilk crusted chicken “oysters” with lemon aïoli & sea salt;

Pink Florida hoppers, kaffir lime yogurt, mango and papaya “pepper”;

Crawfish boil flan, butter poached tails and grilled corn

Second Movement: Hugo Wolf “Italian Serenade” 2013

Domaine Bachelet-Monnot · Chassagne-Montrachet · Burgundy · France 2010

Maison Champy · Premier Cru les Vergelesses · Pernand-Vergelesses · Burgundy · France

Mossy Ridge Farm Coq au Vin Black skillet seasoned breasts, chicken leg sausage, lardoons, potato mille-feuille,

Occhipinti olive oil from Sicily and Burgundy jus lié

Third Movement: Brahms String Quartet No. 2 in A minor Mvt. I

2011 Jean-Luc Colombo · les Abeillis · Côtes-du-Rhône · Rhône Valley · France

2012 Catherine et Pierre Breton · les Galichets · Bourgueil · Loire Valley · France

1995 Château Gombaude-Guillot · Pomerol · Bordeaux · France Tartlet of Spring Lamb and Goat

1880’s cypress wood smoked lamb loin, goat neck rillettes, porcini duxelles, charred Creole tomatoes, lemon grilled broccolini,

Spanish spices and a sauce made of the smoke house drippings

Dessert

2012 Thierry et Pascal Matrot · l’Effronté · Aligoté Moelleux · Burgundy · France

Quince & Yellow Apple Baklava Toasted almond marzipan, Brillat-Savarin, young dill, Riverbend honey and apple cider caramel