New Orleans has always been known for it's old world Creole and Cajun cooking, but some local chefs are bringing a new school of thought to this old world style. If you’re looking to expand your Southern taste, steal a few “new school” recipes from Susan Spicer, Executive Chef of Bayona and Herbsaint and discover the old, traditional flavors of NOLA from Chef Tory McPhail of Commander's Palace:
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falseAbout Tory McPhail
Tory started as garde manger and moved through all 12 stations in the kitchen in two years. In 1995, he was named Sous Chef at Palace Café, then a part of the Commander's Palace Family of Restaurants. As executive chef at the famed Commander's Palace restaurant, Tory McPhail is dedicated proponent of local farmers and fishermen with fresh, seasonal products and insists that his dishes represent New Orleans to the fullest. Roughly 90% of his ingredients come from within 100 miles of Commander's Palace and McPhail continues to evolve New Orleans cuisine into the forefront of American's culinary scene.
About Susan Spicer
Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. After a 4-month "stage" with Chef Roland Durand at the Hotel Sofitel in Paris in 1982, she returned to New Orleans to open the 60-seat bistro "Savoir Faire" in the St. Charles Hotel as Chef de Cuisine. In 1990, Susan opened Bayona in the French Quarter and in October of 2000, she opened Herbsaint in the Warehouse District of New Orleans. In September 2001, as consulting chef, Susan opened Cobalt in the Hotel Monaco, owned by the Kimpton Group of San Francisco. In, 1993 she was the recipient of the James Beard Award for Best Chef, Southeast Region. Susan Spicer’s new book, Crescent City Cooking, is coming in October from Knopf.