


Inspired by The French Laundry Dinner, July 19, 6:00-9:00
For this special dinner, I'll be putting my spin on six dishes from one of my favorite cookbooks - Thomas Keller's The French Laundry. Chef Keller's cooking style is delightfully unique - I'll share details about each course as it's served. The menu:
Canape: Gruyere Cheese Gougere with Wild Mushrooms and Local Sausage
First Course: Salad of Globe Artichokes with Garden Herbs and Gazpacho
Second Course: Lobster Crepes with Pea Shoot Salad and Ginger-Carrot Emulsion
Third Course: Carved Prime Rib with Chanterelles, Pommes Anna, and Bordelaise Sauce
Fourth Course: Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
Fifth Course: Verjus Sorbet with Poached Peaches
Special Dinner
Chef Heather Escobar
For this special dinner, I'll be putting my spin on six dishes from one of my favorite cookbooks - Thomas Keller's The French Laundry. Chef Keller's cooking style is delightfully unique - I'll share details about each course as it's served. The menu:
Canape: Gruyere Cheese Gougere with Wild Mushrooms and Local Sausage
First Course: Salad of Globe Artichokes with Garden Herbs and Gazpacho
Second Course: Lobster Crepes with Pea Shoot Salad and Ginger-Carrot Emulsion
Third Course: Carved Prime Rib with Chanterelles, Pommes Anna, and Bordelaise Sauce
Fourth Course: Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
Fifth Course: Verjus Sorbet with Poached Peaches
Special Dinner
Chef Heather Escobar
For this special dinner, I'll be putting my spin on six dishes from one of my favorite cookbooks - Thomas Keller's The French Laundry. Chef Keller's cooking style is delightfully unique - I'll share details about each course as it's served. The menu:
Canape: Gruyere Cheese Gougere with Wild Mushrooms and Local Sausage
First Course: Salad of Globe Artichokes with Garden Herbs and Gazpacho
Second Course: Lobster Crepes with Pea Shoot Salad and Ginger-Carrot Emulsion
Third Course: Carved Prime Rib with Chanterelles, Pommes Anna, and Bordelaise Sauce
Fourth Course: Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
Fifth Course: Verjus Sorbet with Poached Peaches
Special Dinner
Chef Heather Escobar