(jazz music)
My family started in the restaurant business in the 1940s
and then in 1956, they moved to the location
where we are sitting today at 417 Royal Street.
The rest is history, we did a major renovation
and the restaurant business I knew as a child.
On of the desserts that we're most famous for
is Banana's Foster.
Which was actually created by my family
for Mr. Richard Foster to honor him.
He was a prominent business man here
and he was getting an award,
done some work on corruption in the city.
New Orleans was one of the largest ports
to import bananas into the United States.
First my great-grandfather started with a cart
in the French Quarter and it led to importing bananas
and growing bananas in Central America.
My grandmother, Grandmother Brennan,
actually used to brulee bananas at home for breakfast.
So there are a number of different connections to bananas.
The special thing about Bananas Foster
is that it's cooked table-side.
And so we start with a warm pan, some butter,
brown sugar, and some cinnamon.
And we cook it down and caramelize the sugar.
And then we add some banana liqueur,
and then flame it with some rum.
We serve it with vanilla ice cream
and so you get that creamy flavor
as the ice cream melts with the sauce.
So it's a very rich, sinful dessert.
But I think it's the whole show that you get.
People love to see it and we get a lot of people who come
in here to get only that dish.
My oldest daughter and my son who work with me,
and hopefully one day I'll get a chance
to turn it over to them.
I started working at Red Fish when I was nine,
working in the kitchen with the pastry chef.
I've been doing this as long as I can remember.
It makes me very proud, especially to see them
in the dining room walking around, talking to customers.
Customers get to know them,
and they're working their way up.
Because I think that's the best way to learn.
And I think making sure that this city still has
iconic food memories for people is important.
It's known as a food city
and if we can continue to make it known as a food city,
it'll always be a destination for people.
Well, this is the 300th anniversary in New Orleans
and it is a long history.
In my life, the defining moment for New Orleans,
was really Katrina.
We talk a lot about that because we never dreamed
that we would flood,
and when I heard the levees were breaking,
I went, "Oh my God, out lives are gonna change."
They taught us a resilience, and a pride in our city
that in a way we're celebrating right now
with the Tricentennial,
but I think it's gonna carry on much longer.
Because we had a choice back then in 2005 and 2006.
You know, do you come back or not?
Do you get your businesses back up and operational?
When you operate a family restaurant like this,
it's very personal.
And that's different than going to
a corporate owned restaurant.
New Orleans is very much of a small town in many, many ways.
And it's a very close community
and so I think what flourishes here is a family business.
We hope that they experience Southern hospitality
and that there's a warm greeting
and warm feeling the entire time they're here.
That they're wowed by the environment
and by the food and by the dessert.
I mean, we're really
in the entertainment business,
'cause it's more than just eating food
and sitting at a table, and taking an order,
and putting the plate down in front of you.
You know we have to create some magic.
A lot of people grew up coming here to New Orleans
with their parents and grandparents
and now they're bringing their kids here
and they have memories of Brennan's.
They ask you to come to the table and they tell you a story
about when their grandparents brought 'em here
and they were little kids.
And that means a lot.
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