A Commander’s Palace

 

Real Life can be just so… in your face… that I want to slap the bitch.

 

 slap-slap-slap

 

 “Stand down you hellish beast”, I call from the high air of my parapet walk.

 

 

“Do not venture forth or I will send my slayers to the field of battle to slay your slayers”. (I’m a poet Queen).

 

 

At this point I am opening my ermine cape so that it catches the wind and rises high around me so as to create a dramatic moment. I am also hoping that it doesn’t come down around my face because that would just look stupid.

 

whoooooosh

 

 

Thank God. It’s working. The breeze is in my favor this morn.

 

 

“Hedrick! Gather my men! Arm them with sharp knives and hot coal. Place on their heads the Tall Hat and wrap their bodies with linen of olde. What? I don’t want to hear a God damn thing about the laundress and the futility of next day service. Get it done man!”

 

 

“Genevieve! For the love of God, where is that wench? Shit! You fool. Don’t startle me like that! Gather ye court and take shelter in the Royal Cellars and do not, I repeat DO NOT let me hear a cork vent a barrelet- until I alight, of course”.

 

 

“Jester! You fool! This is no time for levity! Go seek the fishmonger and the butcher and the pastry maker. Have them stock my pantries with their wares. Tell them they will be highly compensated, that my advisers will dine at sunset, and that my subjects can eat cake. Not one word about my sorry ass cousin-Queen of France. Cake means ‘leftovers”. (Jesus, does no one research historical fact anymore?)

 

 

“Bidwell! Accompany me from the turret to the yawn across the palisade. Have the footmen barricade the drawbridge and draw the footbridge. Yes, we do have many bridges, you sot… Forget it. I’ll do it myself.” (Jesus, it’s hard to get good help these days).

 

 

“Valet! Take my steads and render them with caution. I will expect no damage and all my finery still present upon my return”.

 

 

 

swish-swish-swish

 

 

My skirts sound so good. I really must remember to thank my dressmaker after the battle.

 

 

Welcome Your Majesty. It is our pleasure.

 

 

“Of course it is. And have me not disturbed until the battle is won…

 

“Or they get hungry”.

 

A Welcome Home supper at CommanderPINIMAGE

A Welcome Home supper at Commander’s Palace in the private wine room- because I can.

 

 

Welcome Her Majesty. It is our pleasure. Of course it is. PINIMAGE

Welcome Her Majesty. It is our pleasure. Of course it is.

 

 

First Course: Stone Crab & Caviar served with MV Charles de Cazanove RM Brut, from Reims, Champagne, France. PINIMAGE

First Course: Stone Crab & Caviar served with MV Charles de Cazanove RM Brut, from Reims, Champagne, France.

 

Second Course: Lobster Bisque served with MV Henri Giraud Fut de Chene Brut from  Ay Grand, Cru, Champagne, France.... I have people there. PINIMAGE

Second Course: Lobster Bisque served with MV Henri Giraud Fut de Chene Brut from Ay Grand, Cru, Champagne, France…. I have people there.

 

Third Course: Oyster Carbonara served with 2010 Maison Champy les Combottes from Pernand-Vergelesses, Burgundy, France. PINIMAGE

Third Course: Oyster Carbonara served with 2010 Maison Champy les Combottes from Pernand-Vergelesses, Burgundy, France.

 

 

A le Coup de Milieu or a palate cleanser for you peasants. In this case a Crescent City Cooler of Guava rum, Angostura bitters, ginger ale & lime juice. Delightful Barkeep. Just delightful.PINIMAGE

A le Coup de Milieu or a palate cleanser for you peasants. In this case a Crescent City Cooler of Guava rum, Angostura bitters, ginger ale & lime juice. Delightful Barkeep. Just delightful.

Fourth Course: Pan Roasted Skate fish wing (cousin of sting rays) served with 2012 Domaine Gauby les Calcinaires from Cotes Catalanes, Southern France. PINIMAGE

Fourth Course: Pan Roasted Skate fish wing (cousin of sting rays) served with 2012 Domaine Gauby les Calcinaires from Cotes Catalanes, Southern France.

 

 

Fifth Course: Tournedo of beef and Chanterelle Mushrooms, served with 2012 Caymus, 40th Anniversary, Cabernet Sauvignon, Napa Vally, CaliforniaPINIMAGE

Fifth Course: Tournedo of beef and Chanterelle Mushrooms, served with 2012 Caymus, 40th Anniversary, Cabernet Sauvignon, Napa Vally, California

My kitchen staff working to please me at  COMMANDERSPINIMAGE

My kitchen staff working to please me at
COMMANDERS’S PALACE
New Orleans




  • carollynn - Your majesty, what feats of loyalty and/or fealty must one perform to find themselves (me) invited to share such a repast with her queen (you)? Commanders Palace, always an amazing experience.ReplyCancel

    • Cheryl - I believe it says in the Magna Carta that one must be loyal to the Queen and able and willing to take up arms in defense of the Kingdom. I do believe you muster a Knighthood. Welcome to the Kingdom.ReplyCancel

  • Doreen McGettigan - Oh my Amazing! Even though the first few courses would have killed me, dang shellfish allergy, I was dreaming and pretending I was right there with you.
    Beautiful!ReplyCancel

    • Cheryl - It was a glorious evening full of much meat and libations. I could do this every week Doreen. If only the Royal purses allowed.ReplyCancel

  • Jackie - Wow! That is some meal (and I loved the “intro”)!

    We all deserve some pampering now and then… and this would be right up my alley 🙂ReplyCancel

    • Cheryl - Why thank you Dame Jackie. ’tis my pleasure to welcome you to the Kingdom of my own making. All the trains run on time here.ReplyCancel

  • Mary - Thank you Your Majesty for a glimpse into your world! Amazing! Dinner in the wine room is right up my alley!ReplyCancel

    • Cheryl - T’was a glorious feast of savory beast and fragrant fowl. The libations weren’t bad either. Wowza!ReplyCancel

  • Cathy Chester - I would have had the dinner in the wine room, Cheryl. This looks ah-may-zing! I am still waiting for my invite…xoxo Hope you loved it – how couldn’t you? xoReplyCancel

    • Cheryl - You, my dear fellow Royal, are always welcome. I await your arrival.ReplyCancel

  • Carol Cassara - I can’t tell you how good that meal looks to me. I haven’t had breakfast yet!ReplyCancel

    • Cheryl - I was presented with a hot slice of cheesy grit quiche this morn and it was delicious. My servants are so attentive lately!ReplyCancel

  • Lois Alter Mark - Now that is awesome, Queen Cheryl. I’m drooling even though it’s only 8:00 in the morning!ReplyCancel

    • Cheryl - I believe all should partake of caviar on grits in the morn. Now get on that!ReplyCancel

  • Sheryl Kraft - How special! Love the way you presented this. Very original.ReplyCancel

    • Cheryl - Oh. I’ve got a million of these diddys up my royal sleeve. Sometimes I even pull a rabbit out of my crown.ReplyCancel

  • Mary Bird Lanzavecchia - Tell me you brought an extra large suitcase, I mean purse, and stashed a few extra bottles away for me. What an amazing dinner!ReplyCancel

    • Cheryl - One better: I had them d-el-i-v-e-r.ReplyCancel

  • Elin Stebbins Waldal - Now this IS a meal fit for her Royal Highness. And I lover how The Queen makes mention of each drink pairing, marvelous. I loved this. And I want to eat there. With you. Even though I am a mere peasant.ReplyCancel

    • Cheryl - You present yourself as a peasant of the highest quality so I will consider your request…. and grant it. On your next visit perhaps?ReplyCancel

  • Lisa Carpenter - Gee whiz! NOW I’m starving. What a fabulous culinary experience. Yum, yum, yum. Thank you for sharing — the photos, at least. 😛ReplyCancel

  • Carpool Goddess - Okay now that made me hungry! Great photos.ReplyCancel

    • Cheryl - They’re a little grainy—– with dijon mustard! HahaaaaaReplyCancel

  • Mari Collier - The closest I came to such a grand feast was at a fancy hotel in Seattle. Nintendo paid for everyone who had worked for them for ten years or longer. It is a way I’ll never experience. I’m glad you can do it! The steak and mushroom had me drooling.ReplyCancel

  • Carolann - The quotes were great and the pics even better!ReplyCancel

    • Cheryl - And the food was even BETTER than that! HahaaaaReplyCancel

  • Wendy Walker Cushing - haha! I loved the fun commentary and quotes! That restaurant looks incredible! Lucky you!ReplyCancel

    • Cheryl - Yes. I am lucky. I work real hard at being ‘lucky’. HahaaaaaReplyCancel

  • Diane - I’m still stuck on the ermine cape. Is it warm? Fuzzy. Do you just want to cuddle it? And the food?! They’d have to call in the litter-bearers to get me out of there! And the fan boy. You do get a fan boy, don’t you?ReplyCancel

    • Cheryl - Oh, I forgot the fan boy. He was busy fanning the flames. The cape is awesome. Every Queen needs one. XXOOOReplyCancel

  • Connie McLeod - OMG, I love Commander’s.ReplyCancel

  • Carol Cassara - Tx for reposting. New Orleans has come up a lot recently so I think it’s time for Michael and me to find a way to get there again soon.ReplyCancel

    • Cheryl - I’m keeping my fingers crossed xxxxxxxxReplyCancel

  • Sue Pekarek - You made me look up sot!! I probably can’t pronounce the names of the delicious food, but to eat it looks divine. Me thinks the Food Channel needs a queenly show presented to the world on a silver platter via you.ReplyCancel

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