Ti Adelaide Martin and Lally Brennan likely need no introduction if you live in New Orleans. The cousins have been co-proprietors of Commander’s Palace since 1997, as well as community leaders, innovators and champion protectors of New Orleans’ culture.
Commander’s Palace sets the bar for service. The landmark restaurant opened in 1893, and has earned accolades for hospitality and award-winning food for decades. It’s a storied destination for haute, modern Creole cuisine, but also a bastion of whimsical, Louisiana charm.
The restaurant is celebrating its 130th anniversary in 2023, and we sought the advice of these experts of entertaining, to discuss the midday meal. From décor to what’s served, fun ideas and easy tips.
In throwing the perfect lunch party — whether it’s 20 or 200 — incorporate a first, special moment upon guest arrival.
“Having a specialty cocktail pre-batched and ready to serve upon arrival is a nice touch,” says Brennan. Be sure to have proper glassware and proper garnishes. That’s also important for wine or non-alcoholic beverages. Fun-shaped ice is always a good treat. Keep a record of what you served and who was invited so you don’t repeat! Know your guests’ dietary likes and dislikes to ensure that the menu is pleasing to everyone.”
Rethink your tablescape. But, still have one.
“The tablescape is important, but a little more casual for lunch,” continues Brennan. “However, just as thoughtful. If you are not creative, look online for some ideas. My go-to ideas are flowers, place cards and to-go gifts. Some ideas include small flower vases as place cards or bud vases at each place setting. You can create a centerpiece made of small vases that will break apart so your guests can take them home. A small box of chocolates, macaroons or pralines are nice gifts, as well. Extend the planning to the powder room with flowers, hand towels, mints and candles.”
Plan, so you can party too.
“Choosing dishes that can be prepared in advance or just thrown together right before serving alleviates a lot of stress and time crunch,’ says Martin. “There are lots of good dishes you can make in advance. Gazpacho is a great example. Also, the guest list deserves advance thought. Who is at the table matters most. Mix it up! At a recent party, we asked guests to all bring a joke or a funny story. It was a blast.”
Think outside the box to make it memorable.
“Music is a great addition to any lunch party,” advises Brennan. “Leave a guestbook for signing on the way out. And, we like to have guests move three seats to the left after the second course. It shakes things up a bit. That way, everyone gets to talk to each other.”
