The Commissary, a new addition to Dickie Brennan & Co., has changed its focus since the COVID-19 outbreak has occurred. With the April 30th opening, the Commissary was to supply its own restaurants along with a market open to the public but with the recent shutdown, they are now supplying meals for home and meals for those that are in need.
“The whole picture for what’s in demand has changed, but we can still use this to provide the community with restaurant-quality food for home and help feed more people,” said Richard Brennan.
The plan now is to serve complete family-style meals for home. The selection will be rotating and will consist of signature dishes from their five restaurants Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House, Tableau and Acorn. There will also be a selection of DIY kits for home cooking for purchase.
The Commissary will offer free family meals to the company’s staff, other hospitality workers, musicians and others out of work. There will be a drive-thru where people can pick up the food for free. Dickie Brennan & Co. is able to provide these free meals with the help of contributions from Jim Beam and Baumer Foods.
“There was a different plan for this, but we felt the sooner we could open with what we have now, the better for everyone,” said Geordie Brower, a chef with Dickie Brennan & Co. and part of the next generation of the family behind it.
Located in the Lower Garden District, the original plan was to use the Commissary to prepare food for the five restaurants and later offer a market to the public. Some of the prep work done at the five restaurants kitchens will be done now at the Commissary. The market would offer the same foods as the restaurants use including steaks, seafood and charcuterie to desserts and prepared items (like soups and stocks). In the second phase, an in-house eatery and a bar would be added where patrons can eat and shop.
The building includes 7,000 square feet that was originally a garage off Tchoupitoulas Street at 634 Orange St. The massive space holds a glass-in butcher shop and dry-aging room. There is also a bakery, seafood handling areas, rotisserie ovens, wood-fired grills and huge kettles. Some of the equipment is repurposed from the other restaurants and is being directed by the family owners which include Brower, Matthew Pettus, Sara Brennan, a baker, and her brother Richard Brennan III.
“When we’re allowed to gather again and do all the things New Orleanians love to do, this will be a great place to come eat and drink and be together,” said Sara Brennan.
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