Commander's Palace Executive Chef Tory McPhail Joins Brennan's of Houston for Collaborative Creole Dinners

Brennan's of Houston welcomes a special guest, Executive Chef Tory McPhail of Commander's Palace in New Orleans, to collaborate with the restaurant's own Executive Chef Danny Trace for two nights of Creole cooking. Together, the celebrated chefs will create a six-course dinner menu, complete with wine pairings and cocktail reception, to celebrate their own unique vision of Creole cuisine. Dishes will include:

Wild Shrimp "Nose to Tail" Cooking (Chef Tory McPhail) - Shrimp crudo, shrimp "tasso", shrimp cracklin', shrimp vinaigrette and crispy sea spiders

Stuffed Gulf Coast Flounder (Chef Tory McPhail) - Smoked local tomatoes, grilled chilies, and brown butter curd over late summer chanterelles, pearled barley, grilled kale, red mustards, and sea urchin butter

Spicy Goat Head Tamales (Chef Tory McPhail) - Slow smoked and braised goat over spicy grilled corn tamale with a 5-hour egg, bacon fat, smoked sea salt, and Creole sauce

Meanwhile "Back at the Ranch" (Chef Danny Trace) - Creole-spiced Hill Country quail, wild boar boudin, duck ham popper, and hatch chilies with huckleberry Cazadores tequila glaze

Prickly Pear Barbecued 44 Farms Beef Belly (Chef Danny Trace) - Lobster and oxtail dumplings, MoonDog Farm vegetable confetti, bok choy kimchee and XO broth

Mardi Gras Flambeaux Cake (Chef Danny Trace) - Barracho ice creams, boozy cake, and NOLA chicory coffee liqueur

The following evening, the chefs will collaborate on a special cooking class demonstration, where they will prepare a three-course meal consisting of:

BBQ'ed Vegetable Salad - A tasting of slow smoked and grilled vegetables over spicy farm greens, with ripped herbs, tart goat cheese, and bbq'ed lemon vinaigrette

Louisiana Tur-duck-hen - A layered saltimbocca of turkey, duck, and chicken with smoky tasso, melted brie, and a crispy cracklin' crust

Candied Texas Tomato Galette - MoonDog Farm tomatoes, strawberry sangria, balsamic caramel and elote ice cream

Details:

Collaboration Dinner

Thursday, September 11, 2014

6:30 p.m. - 9 p.m.

$125 per person

 

Cooking Class Demonstration

Friday, September 12, 2014

6:30 p.m. - 9 p.m.

$150 per person