|A fine fish dish from the Commander's Kitchen|
So here we were on a Sunday afternoon, a work colleague over grinding on proposals, and myself manning the kitchen to turn out the sorts of decadent dishes that Commander's Palace is known for. It started with a tomato and onion salad, inspired by the unseasonably warm weather that was reminding us that summer was just around the corner. It finished with the chardonnay-soaked monkfish, smothered with crabmeat and spinach; needless to say, it was as good as pictured, especially accompanied with the decent Grgich Hills Chardonnay that made up some of the base of cooking wine that drew out the flavors of the dish.
As I catch up and run along for today, I look back and smile, a little piece of NOLA to remind us that Carnival was not so long ago and the good cheer and relaxation of summer was not too far off.