Executive Chef Kris Padalino
Ralph Brennan invited top culinary and culture media to an intimate luncheon at Brennan's to introduce its latest executive chef.Chef Kris Padalino is not unknown to them; she has been delighting diners at Brennan's for eight years now. The talented cuisine artist used her expertise to create fantastic pastries before moving into a sous chef position. Now, she is orchestrating the entire brand as Executive Chef.
Her special menu for the occasion featured a few unforgettable opening cocktails to mingle. Once seated, we were treated to Soft Scrambled Eggs laid over housemade brioche and topped with caviar. The most thrilling part was learning that this dish will be made tableside. Next arrived Chef Padalino's take on Cochon de Lait with crispy bits of pork coated in a thick fish caramel sauce. Asian flavors run through her creations because Asian cuisine is often what she cooks at home.
Most of the diners selected her Soft-Shell Crab Nantua, featuring the largest Louisiana soft-shell crabs that you've ever seen. A few others and myself selected the Cornish Hen, which arrived with a beautiful steaming glass teapot of tea-infused chicken stock brimming with fresh herbs. I absolutely loved the charming dish that was so herb-forward. The teapots added not just whimsey but a refreshing herbal scent to the whole room.
Three desserts closed out the satisfying meal. A cigar-inspired chocolate treat that had a not subtle smokiness to it was quite popular for photos. The Coconut & Vanilla Panna Cotta was a sight to behold; the vibrant pink dish was studded with braised rhubarb and dusted with flowers. The Milk & Honey was light and delicious: a little creamy sour from the goat cheese mousse, an earthiness from the chamomile ice cream, and sweetness from the chocolate.
It will be exciting to see how Chef Kris Padalino honors the classics while adding her own flair and expertise to the entire Brennan's menu. Cheers to Executive Chef Kris!
