VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 62 of 139

Spring Dinner at Commander's Palace BY TONY RITTER, Vice Chargé de Presse NEW ORLEANS BAILLIAGE members were treated to an enchanting dinner at the world-famous Commander's Palace on May 2. In 1880, Emile Commander built his restaurant in the city's historic Garden District. By the turn of the century, it had a stellar reputation and was attracting gour- mands from around the globe. Executive Chef Tory McPhail and his team created an extraordinary repast for attendees. Chef McPhail is following in the footsteps of such culinary icons as Emeril Lagasse, Paul Prudhomme, and Jamie Shannon, who have helped make Commander's Palace one of the country's premier restaurants. Starting at the lowest level of food preparation, Chef McPhail quickly worked through all twelve kitchen stations. He completed stints at the Michelin-starred Picasso Room and L'Escargot restaurants before returning to Commander's Palace as executive chef in 2002. Among his numerous accolades and achievements, Chef McPhail was named a "Rising Star Chef" and the "Best Chef: South" by the James Beard Foundation. Perfectly paired wines complemented the culi- nary delights. At evening's end, one and all raised their glasses in a celebratory toast to Chef McPhail, his tal- ented team, and the restaurant itself for the wonderful gastronomic experience. G NEW ORLEANS Commander's Palace May 2, 2018 FLORIDA KEYS STONE CRAB Fermented Mango, Pineapple, Jícama Rombauer Sauvignon Blanc 2015 CALABRIAN CHILI-GRILLED COBIA Elephant Garlic, Grilled Fennel, Tomato, Sugar Snap Pea Purée Forefront Pinot Noir 2014 DUCK LEG BACON Smoked Mushrooms, Gnocchi, Bourbon, Parmesan, Duck Broth Caymus Zenfield 2015 SPINALIS OF LOUISIANA WAGYU BEEF Grilled Spring Onions, Molten Grilled Corn Calas Flora Springs Gamut N.V. SEA SALT, DARK CHOCOLATE, AND MALTED PAVLOVA BAR Chocolate, Chicory Coffee, Sugarcane Caramel Dame Eileen Devall, Chevalier Joey Devall, Dame Tricia Schneider, and Chevalier Aaron Schneider. Dame Lacy Rabe, Mo Rabe, Bailli Yvette Cressend, and Dame Donna Ritter. Executive Chef Tory McPhail, Argentier National Hon. Rufus Cressend, Chef Christopher Lynch, Bailli Yvette Cressend, and Vice Conseiller Culinaire National Hon. Mary Bartholomew. Chevalier Ray Brown and Officier Harold Bartholomew. Vice Conseiller Culinaire Hon. John Cowling, Kay Cowling, Chevalier Robert Cangelosi, Dame Ann Yvette de la Villesbret, Dame Cindy Kessler, and Al Diket. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 61

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