Join SoFAB and Chef Tory McPhail in the Rouses Culinary Innovation Center by Jenn-Air for a special tasting of his new line of sauces. Made with fresh ingredients and few additives, these sauces can be used as marinades, salad dressings, and more! He'll make a few healthy dishes to try out the sauces and help you with your recovery from the food fest of Thanksgiving.
Free with museum admission.
Chef Tory will demonstrate the following dishes:
Chilled Gulf Seafood Salad:
Wild Shrimp & Blue Crab with whipped Creole cream cheese, preserved lemon and Pineapple, Ginger & Cayenne Sauce.
Smokey Jerked Chicken Pinchos:
Skewered Chicken thighs smoked over smoldering coals with grilled pineapple, Flambéed Old New Orleans rum, and Curry, Coconut & Key Lime Glaze
Bahamian Conch Chowder:
An island staple featuring late harvest tomatoes, corn, chilies, sweet onions and Cilantro, Lime & Sea Salt broth
Chef Tory McPhail is the executive chef of Commander's Palace. McPhail has followed a path forged from hard work to arrive at the historic Commander’s Palace restaurant’s storied chef legacy, which has cultivated the likes of Emeril Lagasse, Paul Prudhomme, and Jamie Shannon.