Chef Georges Perrier
Al Paris has unveiled the menu for the six chef collaborative feast that pays homage to the legendary career of Chef Georges Perrier. This historic event, which will benefit the James Beard Foundation’s scholarship program, will take place at Paris Bistro, 8229 Germantown Avenue in the Chestnut Hill section of Philadelphia, Pennsylvania, on Tuesday, November 11, beginning at 6:00 p.m. with a champagne reception and silent auction.
Guest chefs include Kevin Sbraga (Sbrago, The Fat Ham), Nicholas Elmi Laurel), Pierre Calmels (Bibou, Le Chéri), Chip Roman (Blackfish, ELA, Mica, The Treemont), and Robert Bennett (Classic Cake Company), all of whom worked with Chef Perrier at Le Bec-Fin and were hugely influenced by the master chef during their careers.
The format for the evening will include each of the chefs producing hors d’oeuvres for the reception, and commanding one course, which will be paired with wines selected by Paris Bistro’s sommelier, Wendy Wolf.
“Paris Celebrates Perrier” Menu
Les Hors d’Oeuvres
Al Paris: Colorado Lamb Rack, Green Horsradish Sabayon, Sumac… Kevin Sbraga: Seasonal Crab Salad, Country Toast, Benton’s Bacon… Nicholas Elmi: Crispy Veal Terrine, Purple Harvest Mustard… Pierre Calmels: Escargot, Champagne Foam, Green Cauliflower, Hazelnut… Chip Roman: Kombu Poached Scallop, Kaffir Lime, Caviar, Lardo Cream…Wine Pairing: Champagne Pierre Peters, Cuvée des Reserve, Blanc de Blanc, NV
Les Menu
Al Paris: Autumn Sea Urchin Flan, Lobster Consommé, Langoustine, Savoy Spinach;
Wine Pairing: Gasnier “Cravantine” Sparkling Brut Rosé, Loire Valley
Kevin Sbraga: Cool Hdson Valley Foie Gras, Lentil Tajine, November Seckle Pear; Wine Pairing: Domaine Zind-Humbrecht Muscat, Alsace
Nicholas Elmi: Alpine Arctic Char, Licorice, Late Harvest Citrus, Chicory; Wine Pairing: Cornu Camus, Hautes Côtes de Nuits, France
Pierre Calmels: Local Guinea Hen, Natural Truffle Mousse, Celeriac Purée, Wild Mushroom Fricassee; Wine Pairing: Châteauneuf-du-Pape, Guigal, 2007
Chip Roman: American Venison Porchetta, Sunchoke, Coffee, Fermented Huckleberry; Wine Pairing: Lalande-de-Pomerol, Château Tournefeuille, 2010
Robert Bennett: Legendary Le-Bec-Fin Pastry Cart, Traditional Petit Fours; Wine Pairing: Pineau des Charentes, Ferrand, Cognac, France
Silent auction items will be showcased on Paris Bistro’s website shortly, www.parisbistro.net. Notable mentions include: Fishing With Chip: A fishing excursion about Chef Chip Roman’s boat for four… Top Chef Stagiere: Spend a day as Chef Nicholas Elmi’s sous chef and then enjoy a multi-course dinner at Laurel with three friends… Dessert Lessons: A dessert class for four taught by Robert Bennett in the buyer’s home… Dinner With The Master: Eight guests will sit down with Chef Georges Perrier for dinner at Paris Bistro for a five course indulgence, featuring dishes from Perrier’s boo, Le Bec-Fin Recipes, prepared by Chef Al Paris… Dinner In The Incubator: A 5-course dinner for up to six people at the Sbraga Dining Test Kitchen hosted by Chef Kevin Sbraga… A Divine “Dîner de Vin”: A wine dinner at the chef’s table for eight at Le Chéri, prepared by Pierre and Charlotte Calmels
This special event, “Paris Celebrates Perrier,” is priced at $250.00 per person (plus tax & gratuity); $225.00 per person for James Beard Foundation members; and, as noted above, is a fundraiser for the James Beard Foundation’s scholarship program.
Paris Bistro is located at 8229 Germantown Avenue in Chestnut Hill. Tickets may be purchased at www.parisbistro.net or by calling (215) 242-6200. You may learn more about the James Beard Foundation by visiting www.jamesbeard.org.
Bon Appétit!
TAD
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