Chefs honor Georges Perrier
Six chefs who worked for or admired Philadelphia's most-honored French chef will honor him with a collaborative feast as a benfit for the James Beard Foundation on Tuesday, Nov. 11 at Paris Bistro in Chestnut Hill. Festivities will begin with a champagne reception and silent auction at 6 p.m.
The tributes keep rolling in for Georges Perrier, who left the day-to-day restaurant game more than a year ago.
Six chefs who worked for or admired Philadelphia's most-honored French chef will honor him with a collaborative feast as a benfit for the James Beard Foundation on Tuesday, Nov. 11 at Paris Bistro in Chestnut Hill. Festivities will begin with a champagne reception and silent auction at 6 p.m.
Chef Al Paris, who owns Paris Bistro (8229 Germantown Ave.), will host. Paris goes way back with Perrier, but never worked for him. Chefs in the collab will be Kevin Sbraga (Sbraga, 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 at Le Bec-Fin.
Each chef will turn hors d'oeuvres for the reception, and will command one course, which will be paired with wines selected by Paris Bistro sommelier Wendy Wolf.
Paris Celebrates Perrier costs $250 plus tax and gratuity per person ($225 plus tax and gratuity for James Beard Foundation members).
Les Hors d' oeuvres
Al Paris: Colorado Lamb Rack, Green Horseradish 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 and Hazelnut
Chip Roman: Kombu Poached Scallop, Kaffir Lime, Caviar, Lardo Cream
Wine Pairing: Champagne Pierre Peters, Cuvee des Reserve, Blanc de Blancs, N/V
Le Menu
Al Paris: Autumn Sea Urchin Flan (Lobster Consommé, Langoustine, Savoy Spinach), paired with Gasnier "Cravantine" Sparkling Brut Rose, Loire Valley
Kevin Sbraga: Cool Hudson Valley Foie Gras (Lentil Tajine, November Seckle Pear), paired with Domaine Zind-Humbrecht Muscat, Alsace
Nicholas Elmi: Alpine Arctic Char (Licorice, Late Harvest Citrus, Chicory), paired with Cornu Camus, Hautes Cotes de Nuits, France
Pierre Calmels: Local Guinea Hen (Natural Truffle Mousse, Celeriac Purée, Wild Mushroom Fricassee), paired with Chateauneuf-du-Pape, Guigal, 2007
Chip Roman: American Venison Porchetta (Sunchoke, Coffee, Fermented Huckleberry, paired with Lalande-de-Pomerol, Chateau Tournefeuille, 2010
Robert Bennett: The Le Bec-Fin Pastry Cart (Traditional Petit Fours)
Wine Pairing: Pineau des Charentes, Ferrand, Cognac, France
Silent-auction items will include: Fishing with Chip — A fishing excursion aboard Chip Roman's boat for four; Top Chef Stagiere — Spend a day as 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 Georges Perrier for dinner at Paris Bistro for five courses featuring dishes from Perrier's book, Le Bec-Fin Recipes, prepared by Al Paris; Dinner In The Incubator — A 5-course dinner for up to six people at the Sbraga Dining Test Kitchen hosted by 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.
Info is here.