As part of a charity event, a group of us offered a “Julia Child Night” for 10 people. It was purchased at arguably one-half its true value by another group of friends. The kitchen staff somehow managed to serve the meal and nibble and imbibe at the same time. I am not sure who had a better time. In any case, 16 bottles of wine were consumed in a flash.
This is a great idea for a fund raiser and pays tribute to one of the greatest culinary experts we’ll ever know.
Julia’s amazing career spanned 92 years. She originally wanted to be a writer, but found herself in Paris after WWII, with her husband who was working with the U.S. Information Service. That’s when her almost religious zeal for French cooking began.. She attended the Cordon Bleu school in Paris where she met students Beck and Bertholle, and that began their collaboration and their famous book “Mastering the Art of French Cooking” published in 1961. She was the first woman inducted into the Culinary Institute Hall of Fame in 1993. She is probably best remembered for her television programs, which started in 1962 and continued almost until her death in 2004.
Here is the menu:
Galette au fromage with Champagne Montaudon
Upon being seated:
Amuse Bouche de Salmon Roulé avec du Caviar
Coquilles St. Jacques with a 2010 St. Veran “Vers Les Monts” chardonnay
Meyer lemon sorbet
Boeuf Bourguignon with J.V. Fleury 2009 Cairanne Cote de Rhone (Grenache and Syrah grapes). We’ll do a separate post soon on how to prepare this classic dish.
Salade compose de poire with Noel Bourgrier Vouvray Reserve – Loire Valley (Chenin Blanc grape)
Les Fromage – Camembert, Morbier and St Agur Bleu with 2009 Chateau de Grand Carretey Sauternes
Tarte Tatin avec du glace – see recent post
Here are a few pictures from the evening: