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, 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

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.

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.

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