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Tory McPhail talks New Orleans fusion cuisine 

"In my mind, New Orleans has always been about Creole food. Creole's been a more refined, European-style food compared to Cajun. And these days, it's ever-changing — generations ago, it really was a cross between French- and Spanish-influenced food. That, and some sort of Chinese, German, Italian, and a lot of Vietnamese influences. These days, there isn't a whole lot of culture that's outside the realm; it's probably America's first fusion food."

— Tory McPhail, chef at Commander's Palace, in a essay published by VICE.com's culinary offshoot Munchies (munchies.vice.com).

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