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Rotary E-Club One Annual Dinner – Always A Memorable Event

Unlike traditional Rotary clubs that dine together once a week, Rotary eClub One dines just once a year. This annual gathering of our members from many countries around the world is always a very special event with an entertaining and inspirational Rotary program, outstanding international guest speakers, and fine food and wine.

The venues are special too. Past locations include Cathedral Hall at the University Club of Chicago, the Alta Club in Salt Lake City, the Jonathon Club in Los Angeles, the Edgbaston Golf Club in Birmingham UK, and the Mount Royal Club in Montreal.

Continuing our tradition of selecting an iconic venue for the Rotary eClub One Annual Dinner, our Board has chosen the historic Commander’s Palace in New Orleans for our dinner on Monday, May 23, at 7:00 pm.

In 1880, Emile Commander established this restaurant patronized by the distinguished neighborhood families of the Garden District of New Orleans. By 1900 Commander's Palace was attracting gourmets from all over the world.

In the 1920s, riverboat captains frequented it, and would rendezvous with women in the private dining room upstairs while the downstairs dining room with a separate entrance remained a respectable family establishment.

In 1944, Frank and Elinor Moran bought Commander's Palace, refurbished it and carried on its tradition of excellence with an expanded menu including many recipes still used today.

Thirty years later, when the Brennan family took over, they redesigned the interior to complement the outdoor setting. Large windows replaced walls, and custom trellises and paintings were commissioned.

The restaurant suffered extensive damage due to Hurricane Katrina in 2005. After a full renovation, the restaurant re-opened on October 1, 2006.

Our dinner is not restricted to our members. This special event is open to any Rotarian who would like to join us for a make-up attendance on the evening of May 23. Guests of Rotarians are welcome too, so come and make this one of the highlights of your visit to New Orleans for the RI Convention.

Follow this link to register:  JOIN US FOR DINNER - CLICK TO REGISTER

We look forward to welcoming visiting Rotarians and guests from near and far.

If you are unable to attend our Annual Dinner, perhaps you may like to create this Commander’s Palace traditional dessert in your own kitchen.

COMMANDER’S PALACE NEW ORLEANS BREAD PUDDING

Pudding Ingredients:

1 cup sugar
4 ounces butter softened

5 eggs beaten
2 cups heavy cream, room temperature
pinch cinnamon
1 tablespoon vanilla
1 ounce raisins
12 slices of 1" thick French bread
 

Directions:

Cream the butter and sugar.
Add the eggs, raisins, flavorings and add the cream slowly so as not to curdle.
Pour over the bread and let soak for at least 10 minutes.
Take bread from custard carefully and place in the bottom of baking pan.
Pour custard over bread and bake in a water-bath at 300F convection for 40-50 minutes covered with aluminium foil
When the custard is done it should still be soft not hard

Bourbon sauce ingredients:
1/2 cup cream
1/2 cup sugar
pinch cinnamon
1/2 tablespoon butter
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon bourbon
 

Directions:
Bring all ingredients to a boil except for water, cornstarch and bourbon.
Make a slurry and add to boiling liquid.
Return to boil and remove from heat.
Add the bourbon and let cool for service.