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.
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
Smoked Andouille de Campagne
Condiments: housemade pickled vegetables & mustard
Housemade Breads: Baguette, bordelaise, et al
Will try to post photos later or tomorrow.