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NEW ORLEANS (WGNO) – In the kitchen at Commander’s Palace, the commander-in-chief, sorry the commander-in-chef, is Chef Tory McPhail.

Tory’s got his hands on and in every bit.

WGNO News with a Twist features storyteller Wild Bill Wood finds out Tory’s even making his own potato chips.

The chips are not down. They’re homemade and on the menu at Commander’s Palace.

It’s one of the greatest restaurants in the world and Commander’s is making history with what’s happening there this summer.

It’s the Chef’s Playground White Table Cloth BBQ and here’s Chef Tory’s menu:

Red & White Shrimp Cocktail

A chilled Latin style cocktail with grilled Louisiana white shrimp and

pickled Argentinian red shrimp, avocado, Creole & heirloom tomatoes, chili,

lime and garlic ~served with red wine vinegar-barbecue sea salt potato chips and lunchbox chilies

Sierra Nevada “Nooner” • German Style Pilsner • California

2012 Commander’s Palace Cuvée Brut Blanc de Noirs, Green Valley of Russian River Valley 

Sweet Corn Fritters & Caviar

Jumbo lump blue crab meat and smoky grilled corn fritters with

Atchafalaya River Basin and cantaloupe caviar, okra tartar sauce,

smoked Parmesan and pickled watermelon

Tiny Bomb • Czech Style Pilsner • Tennessee

2013 Melville Estate “Verna’s Vineyard” Chardonnay, Sta. Rita Hills, Santa Barbara, California 

~le Coup de Milieu~
Watermelon Mojito

Appleton white rum, crushed lime, Louisiana sugarcane and mint 

Crispy Duroc Pork Cheeks

Tasso brined and cracklin’ crusted cheeks with bacony barbecued white beans,

cheese curds, pickled mustard seeds and sweet & sour figs

Bells Amber Ale • Red Ale Style • Michigan

Bayou Blaze Irish Red • Irish Red Ale • Mandeville, Louisiana

2012 Sartori Family Pinot Noir, IGT Delle Venezie, Veneto, Italy 

Black Angus Short Ribs

Smoky braised Creekstone short ribs with pink peppercorn jus, sticky parsnips,

cayenne ketchup, cowboy onion rings and grilled whiskey drunk peaches

Korova Milk Porter • Baltic Porter Style • Hammond, Louisiana

Irish Channel Stout • American Stout Style • New Orleans, Louisiana 

2014 St-Cosme Cotes-du-Rhone, Rhône Valley, France

Summer Berry & Cornbread Trifle

Rum soaked buttermilk cornbread layered with lemon curd, basil Chantilly cream, sugarcane soaked summer berries ~finished with candied orange & grated coconut

Abita Blueberry Harvest • New American Wheat • Abita Springs, Louisiana

2014 Govone “Terre Sabaude” Moscato d’Asti DOCG, Piedmont, Italy



Optional Wine Pairing Per Person   31.25

Optional Beer Pairing Per Person   20.00