"Let's Spice Things Up" Cookbook + Seasoning Gift Set
Ships to U.S. & Canada
Some restrictions applyGift a little flavor and zest! The Let’s Spice Things Up experience is the perfect setting to turn up the heat in the kitchen. Complete with seafood seasoning and meat seasoning, you’ll be making the perfect dishes from the pages of Commander’s Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors. Recipes include everything from Juniper Berry-Grilled Elk and Rabbit and Goat Cheese Turnovers to Jamaican Conch Callaloo and Lemon and Garlic Grilled Pork.
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package includes
- Commander’s Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors Cookbook
- Seafood Seasoning (4 oz.)
- Meat Seasoning (4 oz.)
- Seasonings arrive ready to enjoy!
- Upon arrival, store seasonings at room temperature.
- Seafood Seasoning – Salt, Powdered Garlic, Black Pepper, Dried Cayenne Pepper, Dried Thyme, Dried Basil, Dried Oregano, Dried Paprika, Powdered Onion
- Meat Seasoning – Salt, Onion Powder, Garlic Powder, Black Pepper, Dried Cayenne Pepper, Dried Paprika
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
