--- title: "American Culinary at Casa de Campo" url: https://www.casadecampo.com.do/blog/2017/10/03/from-new-orleans-to-new-york-an-american-culinary-experience-in-casa-de-campo/ date: 2017-10-03 modified: 2026-09-02 lang: en author: "Casa de Campo" description: "From New Orleans to New York: An American Culinary Experience in Casa de Campo After a successful run of Flavors of the World, a journey through different world-class gastronomic destinations,..." categories: - "Blog" image: https://www.casadecampo.com.do/wp-content/uploads/2025/10/non-signature-sbg-restaurant-02-1350x760-1-1024x576.jpg word_count: 404 --- # American Culinary at Casa de Campo ## Key Takeaways - Tory McPhail, the executive chef of Commander’s Palace in New Orleans, updates classic Creole dishes with farm fresh ingredients and has more than 20 years at the restaurant. - Marco Canora, the chef at Hearth Restaurant in New York, is known for refined yet unpretentious Italian-inspired food and has also curated menus for Terroir East Village, Terroir Tribeca, and Insieme Restaurant. - Casa de Campo closes Flavors of the World 2017 with two final events, booking Tory McPhail for October 27, 28 and 29 and Marco Canora for November 10, 11 and 12. ## From New Orleans to New York: An American Culinary Experience in Casa de Campo After a successful run of [Flavors of the World](https://www.casadecampo.com.do/dining/quick-bites-cafes/), a journey through different world-class gastronomic destinations, we are ready to say goodbye to its second installment with two American cities that lead the way of culinary boldness, innovation and originality. For its season finale, chefs Tory McPhail (Commander’s Palace, New Orleans) and Marco Canora (Hearth Restaurant, New York) will teach us how to appreciate down-to-earth cooking techniques with seasonal and local ingredients. [![Tory McPhail](https://www.casadecampo.com.do/wp-content/uploads/2025/10/Tory-McPhail-FOTW-october-2.jpg)](https://www.casadecampo.com.do/wp-content/uploads/2025/10/Tory-McPhail-FOTW-october-2.jpg) For more than 20 years, Tony McPhail has been the executive chef of the original Commander’s Palace restaurant in New Orleans, a staple of Creole cuisine right in the heart of its place of origin. His forward-thinking approach allows him to update classic Creole dishes with farm fresh ingredients, while respecting the strong heritage and passion of the region. Tony’s work has earned him numerous TV appearances in shows such as “Top Chef”; NBC’s “Today”; CBS’s “Early Show”; “Paula’s Party” with Paula Dean, and many other Food Network programs, and also many acknowledgments such as the James Beard Rising Star Chef award, being named one of the best chefs in the United States by The Daily Meal in 2013, and “Tastemaker Chef” by Saveur magazine in 2012. ![Marco Canora](https://www.casadecampo.com.do/wp-content/uploads/2025/10/Marco-Canora-FOTW-Nov-2-1-e1561060320519-290x300.jpg) On the other hand, celebrity chef Marco Canora has been acclaimed for his refined yet unpretentious way of cooking Italian-inspired food. From preparing a full meal for president Bill Clinton on his first restaurant in Martha’s Vineyard to teaching his secrets and tips through books, online videos and annual classes in Tuscany, Canora has a tireless path of excellence. His many endeavors include curating the menus of two wine bars, Terroir East Village and Terroir Tribeca, operating the Michelin-starred Insieme Restaurant, and currently being at the front of Hearth Restaurant, where Marco wows his guests with the unsurpassed flavor of his dishes. These two brilliant chefs have in common their passion for seasonal ingredients, the inclusion of the farm-to-table philosophy into their restaurants, and the relentless pursue of quality in every project they do. And soon you can try their dishes for yourself in the two last Flavors of the World of 2017! Book your stay for October 27, 28 and 29 to experience the essence of New Orleans’ best with Tony McPhail, and on the 10, 11 and 12 of November to delight in the Italian-American flavors of Marco Canora. ## Frequently Asked Questions **Q: Why is the American Culinary at Casa de Campo focused on New Orleans and New York instead of a broader U.S. menu?** A: The focus is on two cities that represent different sides of American cooking: New Orleans for Creole tradition and New York for Italian-inspired refinement. Casa de Campo, Casa De Campo, Casadecampo uses that contrast to show how seasonal and local ingredients can shape very different dishes without losing quality. That makes the finale feel curated rather than generic, which is the point of this season’s Flavors of the World series. **Q: What kind of food style is featured in this American Culinary experience?** A: The experience centers on down-to-earth cooking techniques built around seasonal and local ingredients. One chef brings updated Creole dishes from Commander’s Palace in New Orleans, while the other is known for refined but unpretentious Italian-inspired food from Hearth Restaurant in New York. The practical takeaway is that this is not about heavy fine dining theatrics, but about ingredient-driven cooking with clear regional identity. **Q: Who are the chefs behind this Casa de Campo food event?** A: The two chefs are Tory McPhail and Marco Canora. Tory McPhail has been executive chef at Commander’s Palace for more than 20 years, and Marco Canora leads Hearth Restaurant in New York. Casa de Campo, Casa De Campo, Casadecampo brings them together as part of Flavors of the World, so the event blends two distinct culinary backgrounds instead of presenting one uniform style. **Q: When can guests experience the last Flavors of the World dinners in 2017?** A: The final 2017 dates are October 27, 28 and 29 for Tony McPhail’s New Orleans-focused experience, then November 10, 11 and 12 for Marco Canora’s Italian-American flavors. That split matters because each chef gets a separate window, so guests can plan around the style they want most. The blog frames these as the last Flavors of the World events of the year. **Q: What should people expect from Flavors of the World at Casa de Campo?** A: Expect a chef-led dining series built around world-class gastronomic destinations rather than a standard resort meal. The page describes Flavors of the World as a journey through different culinary cities, and this installment closes with American cities that emphasize boldness, innovation and originality. For more context on the series name and dining theme, see [Flavors of the World](https://www.casadecampo.com.do/dining/quick-bites-cafes/).