Signature French Quarter Dinner Kit for 8
Ships to U.S. & Canada
Some restrictions applyThis pack includes your choice of rich Gulf Seafood Gumbo or Turtle Soup, as well as White Chocolate Bread Pudding with white chocolate ganache sauce or Bananas Foster Bread Pudding with banana rum caramel sauce!
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal’s Manale. Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city’s dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
This package serves 8 people and includes
- 2 bags Soup or Gumbo, your choice (each 32 oz.)
- Bread Pudding, your choice
- Each bread pudding tray serves 8-10 people
- Choose to add a cookbook!
Soup/Gumbo Options Include
- Gulf Seafood Gumbo
- Turtle Soup
Bread Pudding Options Include
- White Chocolate Bread Pudding
- 1 pan Bread Pudding (approx. 4.1 lbs.)
- White Chocolate Ganache Sauce (17 oz.)
- Bananas Foster Bread Pudding
- 1 pan Bread Pudding (approx. 4.6 lbs.)
- “Foster’s” Banana Rum Caramel Sauce (17 oz.)
Add Ons Include
- Palace Cafe Cookbook: The Flavor of New Orleans – Dickie Brennan presents “The Palace Café Cookbook: The Flavor of New Orleans,” featuring over 100 Creole recipes from his iconic French Quarter restaurant. The book includes classic dishes like Shrimp Tchefuncte and White Chocolate Bread Pudding, along with chef tips, anecdotes, and stunning photography. It’s a culinary journey celebrating New Orleans’ rich gastronomic traditions and perfect for fans of Creole cuisine.
- Soup + bread pudding ships frozen with ice packs, may thaw in transit.
- Upon arrival, remove soup from packaging and place in the refrigerator or freezer.
- Soup ay be stored in the refrigerator for up to 2 days or in the freezer for up to 6 months.
- Upon arrival, remove bread pudding bag of sauce from packaging and place in the refrigerator or freezer.
- Bread pudding ay be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months.
To Serve
Soup/Gumbo: Method 1
- Allow soup to thaw in the refrigerator overnight.
- Bring a medium-sized pot of water to a boil and place bag of soup directly into the water and turn off the heat immediately.
- Allow the bag of soup to sit in the warm water until the soup is completely warmed through.
- Serve & enjoy!
Soup/Gumbo: Method 2
- Allow soup to thaw in the refrigerator overnight.
- Empty entire contents of soup bag into a medium-sized pot and warm gently, stirring constantly (to avoid scorching) over medium heat until the temperature reaches 165° F.
- Serve & enjoy!
Bread Pudding
- Thaw overnight in refrigerator.
- Preheat oven to 325° F.
- Remove plastic and place pan on a baking sheet. Bake, uncovered, at 325° F for 30-35 minutes or until the custard is just barely set in the middle and the edges are golden brown.
Sauce
- Pour into a saucepan and warm gently stirring frequently. Or pour into a microwave safe bowl and warm for 15 seconds, stir to distribute heat and warm for another 15-20 seconds or until warmed through.
- Pour over bread pudding and enjoy!
- Gulf Seafood Gumbo – Vegetable Oil, Okra, Salt, Worcestershire, Tomato, Thyme, All Purpose Flour, Crystal Hot Sauce (Cayenne Pepper, Vinegar, Salt), Celery, Onion, Bell Pepper, Seafood Stock (Tomato, Bay Leaves, Black Peppercorn, Blue Crabs, Shrimp Heads And Shells, Thyme, Celery, Onion)
- Turtle Soup – Dry Sherry, Salt, Worcestershire, Spinach, Tomato, Tomato Paste, Eggs, Thyme, Flour, Crystal Hot Sauce (Cayenne, Vinegar, Salt) Turtle Meat, Celery, Lemon, Onion, Bell Pepper, Garlic, Ground Round, Veal Stock (Red Wine, Tomato, Black Peppercorn, Veal Bones, Garlic, Thyme, Celery, Carrot, Onion, Beef Bones)
- Bananas Foster Bread Pudding – Whole Milk, Cream, Eggs, Bananas, Unsalted Butter, Vanilla, Leidenheimer Bread (Enriched Flour, Water, Yeast, Soybean Oil, Salt Sugar, Wheat Gluten Calcium Propionate)
- “Foster’s” Banana Rum Caramel Sauce – Spiced Rum, Cream, Banana Extract, Brown Sugar, Unsalted Butter, Cinnamon
- White Chocolate Bread Pudding – Whole Milk, Cream, 35% White Chocolate, Eggs, Sugared Egg Yolks, Leidenheimer Bread (Enriched Flour, Water, Yeast, Soybean Oil, Salt, Sugar, Wheat Gluten Calcium Propionate)
- White Chocolate Sauce – White Chocolate, Cream
New Orleans Classics From the Legendary Restaurateur
New Orleans Classics From the Legendary Restaurateur
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan leads Dickie Brennan & Co., which operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal's Manale, the birthplace of BBQ shrimp.
Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city's dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
