Podcast appearances and mentions of tory mcphail

We talked to Tory McPhail on his birthday. It was nice to catch up with him. And we talked about Alton Brown on his birthday, and we talked White Castle.

On this episode of Best Served, our host Jensen Cummings sits down with Tory McPhail of Commander's Palace, New Orleans, LA.

On this week's show, we remember New Orleans culinary dynamo Carl Schaubhut, whose life was cut tragically short on September 9, 2019 at the age of 37 following a five-year battle with cancer. We begin by revisiting our 2017 conversation with Carl, where he tells us about his electrifying career that included opening two critically acclaimed restaurants DTB in New Orleans and Bacobar in Covington.   After his cancer diagnosis in 2014, Carl remained active both in the kitchen and as a volunteer for culinary benefits and local causes. We explore one of his favorite projects: Ochsner's Eat Fit program. Launched in 2013 by registered dietician Molly Kimball, Eat Fit encourages local chefs to offer more healthful options on their menus. Carl was named Chef Ambassador of the program in October 2017.   Last month, Molly released The Eat Fit Cookbook, a collection of recipes from Eat Fit partners throughout Louisiana. When Molly began work on the book, she sought out the assistance of Carl and his former colleagues at Commander’s Palace, Ti Martin and Tory McPhail. We join Ti, Tory, and Molly at Commander's to discuss the cookbook, the Eat Fit program, and Carl’s legacy.   In his final months, Carl turned to painting both as an outlet for his boundless creative energy and as a way to financially support his family. You'll find a link to view those paintings and information on how to contribute to the trust he established for his two children on our website, PoppyTooker.com.

NOLA Famous host Tatum Gardner and special cohost Sean Rivera, aka Foodie Patutie, sip on Urban South beers while interviewing one of the best chefs ever to cook in the Crescent City, the one and only Tory McPhail of Commanders' Palace. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On this week's show, we take a close look at superstar chefs to learn what it takes to reach the top. We begin with Chef Tory McPhail of Commander's Palace. Through determination and dedication to his craft, Tory has secured his place in the Commander's Palace family, as well as the restaurant's chef legacy. Tory discusses his career and relationship with the late Chef Jamie Shannon.

On this week's show, we take a close look at superstar chefs to learn what it takes to reach the top.   We begin with Chef Tory McPhail of Commander’s Palace. Through determination and dedication to his craft, Tory has secured his place in the Commander’s Palace family, as well as the restaurant’s chef legacy. Tory discusses his career and relationship with the late Chef Jamie Shannon .

On this week's show, we take a close look at superstar chefs to learn what it takes to reach the top.   We begin with Chef Tory McPhail of Commander's Palace. Through determination and dedication to his craft, Tory has secured his place in the Commander's Palace family, as well as the restaurant's chef legacy. Tory discusses his career and relationship with the late Chef Jamie Shannon .

On volume three of the  mini-series, we talk to Chef  of about the food and culture of New Orleans, including Creole and Cajun cooking, and ’s infamous Turtle Soup

Behind every great restaurant is a great chef. But that chef would be nothing without the scores of people in the front and the back of the house who turn a meal into a memorable experience. On this week s show, we get to know two unsung heroes of hospitality in New Orleans. We begin with the remarkable story of Chef Serigne Mbaye, a 24 year old Senior Line Cook at Commander s Palace. Though he was born in New York City, at the age of five, Serigne was sent to boarding school in Senegal where he endured almost ten years of abuse, starvation, and other harsh treatment. Upon returning to New York at 14, Serigne began high school unable to speak English, all while living on his own and supporting himself by working two jobs. He shares tales of his personal journey forged by hard work and a drive to understand his culinary roots. Then, we meet two people instrumental in Serigne s arrival in New Orleans Cliff Hall, co owner of New Orleans Fish House, and Serigne s boss, Commander s Palace executive chef Tory McPhail. Cliff tells us about his chance conversation with Serigne in an African airport, and Tory takes us into the kitchen for a snapshot of how personal and professional attitudes on the job have impacted Serigne s success. Finally, we get to know Sterling Constant, waiter at Antoine s Restaurant, on the heels of a major milestone. 2017 marks Sterling s 50th year in service at Antoine s, which makes him the restaurant s longest serving employee. Over the years, Sterling has waited on the likes of Bob Hope, Jackie Gleason, and former governor Edwin Edwards. As he explains, if you happen to get him as your waiter today, you can expect the same great level of hospitality they received. Antoine s CEO Rick Blount joins the conversation as the two discuss Sterling s remarkable career. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

As Executive Editor of Wine Enthusiast Magazine and WineMag.com, Susan Kostrzewa oversees all editorial planning content and tasting programs. She discusses the magazine's annual 100 Best Wine Restaurant list and covering the industry. Tory McPhail "commands the kitchen" as the award-winning Executive Chef at Commander's Palace in New Orleans since 2002, where dining memories are created every day. He discusses his approach to running a kitchen team and shares a few memories of Ella BrennanThis show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Hogs for the Cause has all of the ingredients for a spectacular spring festival live music, libations, and prize winning barbecue. But Hogs is so much more than that. It s one of the top fundraisers for families battling pediatric brain cancer. On this week s Louisiana Eats, we sit down with co founder Becker Hall to hear the story of how this worthwhile now legendary event came to be, and their plans for the future. Then, we talk with three members of a team going above and beyond, finding a way to bring home the bacon for Hogs all year round. Silence of da Hams is comprised of Chris Montero of the Napoleon House, Michael Brewer of Baton Rouge s City Pork, Tory McPhail of Commander s Palace, Jared Ralls, and its newest member, Parkway Bakery s Justin Kennedy. To increase their annual giving to the Hogs cause, the original four chefs developed a Louisiana style smoked sausage now available at Rouse s Markets and other groceries throughout the Gulf South. Finally, we speak with pitmaster and food writer Colleen Rush, who has been setting the world of backyard barbeque on fire. Along with co author Gary Wiviott, the Louisiana native has created a comprehensive guide to barbecue and charcoal cooking techniques in their book, Low and Slow 2 The Art of Barbecue, Smoke Roasting, and Basic Curing. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Silence of the Hams and Hogs In 2008, childhood buddies, Becker Hall and Rene Louape founded Hogs For the Cause during a casual backyard pig roast. Today, Hogs for the Cause has grown into New Orleans largest BBQ event, spanning two days with 85 teams from across the country competing for the big prize. But the real cause is pediatric brain cancer. Over the last decade Hogs has awarded 600 grants, partnering with Children s Hospital of New Orleans, Oschner, Duke and many other children s hospitals across the country to identify families in need. In this episode, we sit down with Becker to hear the story of how this worthwhile,now legendary event came to be and their plans for the future. And then we catch up with local favorites, Silence of the Hams, a Hogs team comprised of Chris Montero of the Napoleon House, Michael Brewer of Baton Rouge s City Pork, Tory McPhail of Commander s Palace, Jared Ralls and newest member, Parkway Bakery s Justin Kennedy. To increase their annual giving to the Hogs Cause, chefs Chris Montero, Tory McPhail, Michael Brewer and Jared Rails developed a Louisiana style smoked sausage, produced by Chisesi Brothers. that s now available at Rouse s Markets and other groceries throughout the Gulf South. Don t wait for the big Hogs weekend, have a Louisiana Eats Quick Bite right now To give to Hogs for the Cause click here.

On this week s show, we indulge our sweet tooth with the help of several influential dessert makers. We begin with Anne Byrn, also known as "The Cake Mix Doctor," whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer. Then we get a crash course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail of Commander s Palace, who, along with a group of other prominent chefs, is about to learn the art of creating sugar sculptures. Next, we tour the workshop at Acalli Chocolate, New Orleans only bean to bar chocolate maker. Acalli s owner, Carol Morse, launched her chocolate bars at the 2015 Good Food Awards in San Francisco, taking home an award before they were available anywhere for sale In Carol s West Bank kitchen, we get to learn about her bean to bar process. Back in the city, we stop by La Rivi re Confiserie, a French candy store that sources sweets dating all the way back to the reign of Louis the XIII. Kyly Larrivi re shares her most prized pralines, sugary morsels with a noble history. Finally, we arrive at the fragrant headquarters of Gracious Bakery, where we meet Executive Chef Megan Forman. She brings us into the kitchen, where one of the bakers is poised to begin folding dough, which will eventually become the flaky layers of their delectable croissants. Sweet dreams are made of these eats For more of all things Louisiana Eats, be sure to visit us at Poppytooker.com.

Commander's Palace is the most famous restaurant in New Orleans, which makes it one of the most famous in the U.S. Katherine talks with its executive chef, Tory McPhail, about life as a young chef, coming up through the ranks, and the differences between Cajun and Creole. Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/

On this week s show, we indulge our sweet tooth with the help of several influential dessert makers. We begin with Anne Byrn, also known as "The Cake Mix Doctor," whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer. Then we get a crash course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail of Commander s Palace, who, along with a group of other prominent chefs, is about to learn the art of creating sugar sculptures. We also speak to Sucr s executive pastry chef, Tariq Hanna, who explains what he learned when visiting master chocolatiers in Switzerland. He gives us a lesson in the science of sweetness. Wandering farther down Magazine Street, we stop by La Rivi re Confiserie, a French candy store that sources sweets dating all the way back to the reign of Louis the XIII. Kyly Larrivi re shares her most prized pralines, sugary morsels with a noble history. Finally, we arrive at the fragrant headquarters of Gracious Bakery, where we meet Executive Chef Megan Forman. She brings us into the kitchen, where one of the bakers is poised to begin folding dough, which will eventually become the flaky layers of their delectable croissants. Sweet dreams are made of these eats For more of all things Louisiana Eats, be sure to visit us at Poppytooker.com.

On this week s show, we re capturing portraits in sound of several superstar chefs in Louisiana and beyond. We begin with Chef Rick Bayless of Chicago s Frontera Restaurants, who spent his childhood poring over Julia Child s books and watching her on TV before launching his own successful career. Now, Rick s the 2016 recipient of the Julia Child Award for his transformative Mexican cuisine. Then, we bring it back home with Chef Tory McPhail of Commander s Palace. Through determination and dedication to his craft, Tory has secured his place in the Commander s Palace family, as well as the restaurant s chef legacy. Next, we hear from a Louisiana expat who s now making waves in Mississippi, Chef Bingo Starr. After gaining years of experience at the Windsor Court Hotel, Delmonico s, and Cuv e, Bingo relocated to Natchez to be come the chef at the Carriage House Restaurant, one of the city s oldest and most revered dining institutions. Finally, we speak with journalist Karen Stabiner, who documented the life and times of Chef Jonah Miller, owner of Huertas in New York s East Village, in her new book, Generation Chef. We re getting personal looks at some professional cooks on this week s Louisiana Eats For more information please visit us at PoppyTooker.com

On this week s show, we venture down to Grand Isle to explore the current state of Louisiana s shellfish industry. We begin with a visit with the Guerreros family, owners of the Caminada Bay Premium Oyster Company, who are leading the way in new product with Louisiana s first farm raised oysters. Marcos and Boris Guerrero take us on their compact bay boat to give us a first hand look at their off bottom cage system method that creates an entirely new oyster that lives its life without ever touching the muddy bottom. Then, we speak to Lisa Bourassa, Research Associate and Phycologist at Louisiana Sea Grant s Grand Isle Oyster Hatchery, to learn the scientific background on these amazing shelled mollusks. Lisa walks us through the oyster research lab, where we observe each step of the delicate oyster farming operation. Next, we hear from marine biologist Rusty Gaude at Sea Grant, who has some big news surrounding the Louisiana clam, coming soon to a restaurant plate near you Finally, we head into the kitchen to hear what Tory McPhail, the Executive Chef of Commander s Palace is doing with this brand new bounty of the sea. It s shellfish time on Louisiana Eats Poppy s Clams and SpaghettiServes 4 2 tablespoons olive oil2 6.5 oz. cans of minced clams, with the juice3 cloves of garlic, mincedsalt and freshly ground black pepper to taste2 teaspoons fresh, chopped, flat leaf Italian parsley1 tablespoon butter4 tablespoons grated parmesan or Romano cheese 1 2 lb of spaghetti, cooked In a saut pan, combine the olive oil, the entire contents of two cans of minced clams, 3 finely minced cloves of garlic, salt and pepper. Bring it all to a boil and cook until the mixture reduces by half. Remove from the heat and mix in the parsley then whisk in the butter to thicken and enrich the sauce. Pour the sauce over cooked spaghetti and toss in the cheese. Serve immediately.

On this week s show, we venture down to Grand Isle to explore the current state of Louisiana s shellfish industry. We begin with a visit with the Guerreros family, owners of the Caminada Bay Premium Oyster Company, who are leading the way in new product with Louisiana s first farm raised oysters. Marcos and Boris Guerrero take us on their compact bay boat to give us a first hand look at their off bottom cage system method that creates an entirely new oyster that lives its life without ever touching the muddy bottom. Then, we speak to Lisa Bourassa, Research Associate and Phycologist at Louisiana Sea Grant s Grand Isle Oyster Hatchery, to learn the scientific background on these amazing shelled mollusks. Lisa walks us through the oyster research lab, where we observe each step of the delicate oyster farming operation. Next, we hear from marine biologist Rusty Gaude at Sea Grant, who has some big news surrounding the Louisiana clam, coming soon to a restaurant plate near you Finally, we head into the kitchen to hear what Tory McPhail, the Executive Chef of Commander s Palace is doing with this brand new bounty of the sea. It s shellfish time on Louisiana Eats Poppy s Clams and SpaghettiServes 4 2 tablespoons olive oil2 6.5 oz. cans of minced clams, with the juice3 cloves of garlic, mincedsalt and freshly ground black pepper to taste2 teaspoons fresh, chopped, flat leaf Italian parsley1 tablespoon butter4 tablespoons grated parmesan or Romano cheese

This week on Chef’s Story, Dorothy meets up with Tory McPhail, executive chef of Commander’s Palace in New Orleans, Louisiana. She asks him about growing up in a small town in Washington, and how his passion for cooking led him to travel the country to explore different cultures and culinary worlds. Tune in to hear Tory’s full story! This program has been sponsored by Whole Foods Market. Today’s music has been provided by Dead Stars. Image from Cooking Light “I thought I really knew how to cook and I understood what good flavors were all about, but coming down to New Orleans I didn’t know a thing about what great food really was.” [9:15] Tory McPhail on Chef’s Story