Latest news with #MasonHereford
Yahoo
18-04-2025
- Entertainment
- Yahoo
/C O R R E C T I O N -- Duke's Mayonnaise/
In the news release, Duke's Mayonnaise Teams Up with Chef Mason Hereford for Launch of Limited-Edition Kitchen Tools, issued 03-Apr-2025 by Duke's Mayonnaise over PR Newswire, we are advised by the company that the mention of New Orleans in the first paragraph has been corrected and the last sentence in the boilerplate 'About Mason Hereford' has been updated. The complete, corrected release follows: RICHMOND, Va., April 3, 2025 /PRNewswire/ -- Renowned chef Mason Hereford – best known as the genius behind the beloved New Orleans sandwich joint Turkey and the Wolf – is bringing his love of Duke's Mayo to home kitchens everywhere with the launch of their limited-edition kitchen tools. The two-piece collection that launched today includes a Duke's Mayo and Turkey and the Wolf co-branded deviled egg tray and mayo spatula, just in time for the upcoming Easter holiday and spring/summer entertaining. For years, acclaimed chef and restaurateur Mason Hereford has been vocal about his profound love for Duke's as his go-to mayo in all of his inventive culinary creations. Mason's love for the brand goes so deep that he also rocks a tattoo on his arm of Winnie the Pooh guzzling a jar of Duke's Mayo in place of his usual jar of honey. Additionally, Mason features the brand extensively throughout his popular NOLA restaurants and in his cookbook, Flavor Trippin' in New Orleans. The collaboration is an exciting evolution for the two like-minded partners, who have previously joined forces for smaller projects like Duke's 'House of Twang' -- a series spotlighting the gritty inner workings of iconic southern restaurants – featuring Mason and his Turkey and the Wolf team. "This collab has been a longtime coming," said Hereford. "Duke's is not just my go-to mayo, it's an essential ingredient in my kitchen. As a standalone, I slather it on tomato sandwiches and dip my french fries in it, but I also use it as the base to a ton of sauces and classic dishes like deviled eggs. Duke's is simply superior when it comes to mayo. We've talked about working on a cookware collection for a while now, and I'm excited that we can finally share it with the world." The Duke's Mayo x Mason Hereford Limited-Edition Collection: Deviled Egg Tray: Featuring a two-toned, speckled melamine design, this tray is perfect for showcasing those creamy, perfectly dressed deviled eggs – just in time for spring and summer holidays when deviled eggs are on the brain and being whipped up for every gathering and backyard BBQ. $34.99. Spatula: The silicone spatula with a polypropylene handle is crafted to spread, scrape, and serve with ease, making it the perfect companion for your Duke's-laden dishes. $19.99. The partnership between Duke's Mayonnaise and Mason Hereford is rooted in their shared commitment to authenticity, tradition and a love for delivering bold, uncompromising flavors. For Duke's, this collection is a celebration of the deep, long-lasting relationships they've cultivated with chefs like Mason, who feature the mayonnaise on their menus and in their kitchens all over the country. The spatula and deviled egg tray are a nod to these culinary connections, blending tradition with a fresh, bold approach to entertaining and cooking. "Mason's the perfect partner for this collab – he aligns with our brand so well," said Rebecca Lupesco, Marketing Director of Duke's Mayonnaise. "We're both about pushing the boundaries with products and recipes that speak to people who care about quality and creativity. He's been an avid Duke's supporter for years now, so teaming up for a fun collection like this felt like a no-brainer." The limited-edition collection is now available exclusively at To learn more about the collection and Duke's Mayo, follow @dukes_mayonnaise on Instagram and X. About Duke's Mayonnaise Duke's Mayonnaise was created in 1917 in Greenville, S.C., by Eugenia Duke. Since then, Duke's has been adding southern flavors to make good things better. In addition to the flagship mayonnaise, which is still made according to the founder's original recipe, Duke's offers light, olive oil, and flavored mayonnaises, tartar sauce, sandwich relish and regionally inspired Duke's Southern Sauces, dressings, and mustards. Duke's is the Official Condiment of the Tailgate, Official Mayo of the Carolina Panthers and title sponsor of the Duke's Mayo Classic & Duke's Mayo Bowl. About Mason Hereford Mason Hereford is a celebrated figure in New Orleans' vibrant food scene, known for his inventive take on classic dishes and his influence on the city's culinary culture. He is the renowned chef-owner of the acclaimed Turkey and the Wolf, a counter-service only joint that Food & Wine and Esquire listed as one of the best restaurants of the decade, and Bon Appetit named as the Best New Restaurant in America in 2017. He also owns Molly's Rise and Shine, a breakfast spot nearby that Food & Wine named one of the ten Best New Restaurants in America in 2020. His cookbook, Turkey and the Wolf: Flavor Trippin' in New Orleans, became a New York Times Bestseller. Mason partnered with the co-chef of Turkey and the Wolf, Philip Cenac, and his wife, Lauren Agudo to open the 80s-themed hotspot Hungry Eyes in 2023. In 2024, Mason and partner Nate Barfield opened a modern meat and three restaurant, Hot Stuff. Mason has received five James Beard Award nominations: one for Best New Restaurant in 2016, one for Best Chef Southeast in 2019 and 2020, one for his cookbook in 2023, and one for Outstanding Restauranteur in 2025. 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Yahoo
04-03-2025
- Entertainment
- Yahoo
Turkey and the Wolf is now open in Nashville; here's what to order
Turkey and the Wolf Icehouse opened in East Nashville officially March 1, with customers lined up down the block before the sandwich spot even flipped over the open sign. This is the second location of Turkey and the Wolf for chef Mason Hereford. The first, located in New Orleans, had Bon Appetit's Andrew Knowlton waxing poetic over a collard green sandwich. The writer, claiming to have been rendered "drunk on mayo," also declared Turkey and the Wolf America's Best New Restaurant for 2017. Except it wasn't just the mayo's influence. Food and Wine magazine recognized Turkey and the Wolf as one of the most important restaurants of the decade and declared, "This goofy-ass place is seriously excellent." The place is seriously goofy, which is part of what makes it so charming. You may be handed a unicorn on a stick instead of a number to mark your table. Your cocktail may arrive in a Winnie the Pooh glass, your sandwich on a collectible McDonald's plate. The opening menu is small, with additions to come, but for now your order is obvious: get that collard green sandwich. It's vaguely Reuben-like with its toasted rye, cherry pepper Russian dressing and melty Swiss cheese. There's also some crunchy slaw and then the umami-rich, slow-cooked collards that make this sandwich what it is. And this is a sandwich you need in your life. And also don't sleep on that spicy-sweet cabbage salad, with thinly sliced jalapeños and a dressing of coconut milk, fish sauce and Sriracha punched up with lime, herbs, tamarind. It's finished with fried garlic and toasted sesame seeds and it's simply fantastic. Not as show-stopping but still very good is the restaurant's wedge salad, which comes absolutely smothered with garlicky everything bagel seasoning, blue cheese dressing, fresh dill and crunchy bits of bacon over perfectly chilled iceberg lettuce. It's perfectly refreshing. The restaurant's Mama Tried burger, an ode to a Big Mac, special sauce and all (which is undoubtedly Duke's heavy), is exactly what you'd expect: a messy, drippy burger that you want to eat on Turkey and the Wolf's huge, pretty outdoor space which will surely be full at all times when the weather warms. The bologna sandwich is massive, and served on slabs of buttery toasted white bread. It's texturally fantastic with its shredded iceberg lettuce, crisp house-made potato chips and fried bologna, though the sweet-hot mustard is sweeter than you'd expect. More additions to the menu are on the way. You can buy beer by the bucket from Bud to Bell's Two-Hearted. There are some basic mixed drinks including a Ford's gin and tea with lemon and a Barq's and Buffalo Trace bourbon. There are more frozen drinks coming in time for the warmer weather. But for now grab yourself a seriously refreshing frozen French 75, a sweet, lemony gin and champagne concoction, frozen and blended. It's perfect for a lazy weekend afternoon. What: Turkey and the Wolf Icehouse is now open. It has an expansive lawn full of picnic tables and a heated tented seating area near the kitchen. Dogs and children are welcome. Where: 800 Meridian St. When: Hours are limited for now, but will expand. Currently, the restaurant is open 11 a.m.-4 p.m., closed Tuesday and Wednesday. This article originally appeared on Nashville Tennessean: Nashville restaurant: NOLA-based Turkey and the Wolf open; what to eat
