Culinary Liaisons: Culinaires

I won’t be writing much today, but I do have a very good excuse. Tonight is the James Beard Foundation’s annual Gala Dinner and Auction at the Four Seasons Restaurant, NYC.

From a previous event

I will be joining Chef Pascal Beric (master butcher and charcutier) and a few other chefs and students from FCI in serving the charcuterie course. We will be joining some living legends in the kitchen tonight: Alain Ducasse, Joël Robuchon, Guy Savoy, Jean-Georges Vongerichten, and François Payard. I’m more than a little nervous (although I won’t be doing any cooking).

Chef Pascal’s Charcuterie Menu:

Saucisson Sec (dry cured sausage)

Lonzo (Corsican-style salted dried pork loin)

Smoked Garlic Sausage

Fresh Ham

Country Pate

Smoked Andouille de Campagne

 Condiments: housemade pickled vegetables & mustard

Housemade Breads: Baguette, bordelaise, et al

Will try to post photos later or tomorrow.

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