Julia Child Tribute Dinner

Last night I met up with a group of good friends at Puritan and Company for their annual Julia Child Tribute Dinner. Six different chefs collaborated to create an awesome evening for everyone involved!





We began with some appetizers: crudités, chicken liver mousse, and gougères, all served with a wonderful boozy punch with too many ingredients to remember.




Louis DiBiccari of Tavern Road created the first course, Pissaladerie with marrow onions and charcuterie "bits n' pieces". It was so well paired with the amazing Duchesse de Bourgogne from Brouwerij Verhaeghe, a beer that even the non-beer drinkers at the table loved. I can't forget to mention the nice warm rolls and sweet butter that came out shortly after the Pissaladerie. 



The second course, a vichyssoise with warm potato-leek soup and Arctic char, was created by Colin Lynch of Restaurant Awesome. I don't know how I managed to go this far without trying his food, but woah it was good. It was paired with 2013 François Chidaine Touraine Rosé from the Loire Valley. I'm so ready for spring and rosé season!



Moules à la Marinière was up next, served with brioche, herb broth, and wood sorrel. This gorgeous and tasty dish was created by Alex Saenz of Puritan and Company, and was paired with 2011 François Cazin Cour-Cheverny from the Loire.



Our final "main" course was created by Dante de Magistris of Restaurant Dante. He served us perfectly cooked Duck à l'Orange with lentils, charred sweet onion, and orange mostarda. It was paired with the wonderfully full-bodied 2012 Domaine Ledogar "Les Brunelles" Aude. 



We were also served a couple of side dishes, created by Will Gilson of Puritan and Company: ratatouille and gratin dauphinois.





And then it was time for dessert, created by the ever-impressive Brian Mercury of Harvest Restaurant. He created a Reine de Saba with chocolate-almond cake, apricot sauce, almond sherbet, and crème fraîche meringue. Paired with this decadent and awesome dessert was 2013 M. Chapoutier Banyuls Rimage from Roussillon. After enjoying the dessert, all the chefs came out to talk to us about the evening and how they had been inspired to create their dishes. Then they all signed the apron for this years' event and encouraged us to do the same. I can't wait to try and find my name during the event next year! :D

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