Spiced Sugarcane Lacquered Quail Kit - 4 Pack

Quail are extremely popular with Southern families and the hunting season stretches from Thanksgiving to Mardi Gras. During hunting season, Commander’s shifts to becoming more of a wild game house to reflect our history & heritage of Louisiana as The Sportsmen’s Paradise. The dish itself has become synonymous with white table cloth elegance and a great example of the refinement of the taste and flavor of New Orleans Haute Creole cuisine.

Add two loaves of Commander’s Palace’s legendary garlic bread. This garlic bread has been a staple in our restaurant and is served warm at every table when you join us to dine. Back in the mid 90’s, Chef Jamie Shannon got tired of making it before each shift and decided to switch it out and serve Cognac whipped chicken liver mousse instead. Although the recipe tasted great, our guests revolted and demanded we bring back the famous bread to start each meal. The risky experiment lasted only a week and the cheese covered crispy bread was back by popular demand and here to stay.

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.