Haute Gumbo...Inside Commander's Palace's kitchen...

     I spent an interesting morning in the kitchen of Commander's Palace, one of the treasures of the New Orleans dining scene, watching executive chef Tory McPhail put together the restaurant's most unusual gumbo--think topping off your chicken-and-andouille gumbo with refinements like oyster mushrooms, brandy and even a little foie gras (see below) ! This would've had my traditionalist gumbo-cooking mom scratching her head but I have to say it was not simply unusual but killer good and beautiful to behold. In fact, it's so rich that Commander's only serves it by the cup and without rice.

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