Events / Friends of James Beard Benefit Dinner

Philadelphia

Paris Celebrates Perrier: A James Beard Foundation Tribute to Chef Georges Perrier

Tue, November 11, 2014

7:00 PM
Paris Bistro and Jazz Café
Member Price: $225 Public Price: $250 Phone: 215.242.6200
Reservations Policy

Chef Al Paris has brought together a dynamic team of chefs to pay homage to Georges Perrier and his half-century tenure as one of Philadelphia’s most celebrated toques.

Host Chef Albert Paris

Robert Bennett
Classic Cake, Cherry Hill, NJ

Pierre Calmels
Bibou BYOB and Le Chéri, Philadelphia

Nicholas Elmi
Laurel Restaurant, Philadelphia

Chip Roman
Blackfish and Tradestone Café, Conshohocken, PA
Ela, Mica, and the Treemont, Philadelphia 

Kevin Sbraga
The Fat Ham and Sbraga, Philadelphia

Menu

  • Hors d'Oeuvre
    • Colorado Lamb Rack with Green Horseradish Sabayon and Sumac
    • Seasonal Crab Salad with Benton's Bacon on Country Toasts 
    • Crispy Veal Terrine with Purple Harvest Mustard
    • Escargot with Champagne Foam, Green Cauliflowers, and Hazelnuts
    • Kombu-Poached Scallops with Kaffir Lime, Caviar, and Lardo Cream
    • Champagne Pierre Péters Cuvée de Réserve Blanc de Blancs Grand Cru NV
  • Dinner
    • Autumn Sea Urchin Flan with Lobster Consommé, Langoustines, and Savoy Spinach
    • Fabrice Gasnier Cravantine Brut Rosé NV
    • Hudson Valley Foie Gras–Lentil Tagine with November Seckel Pears
    • Domaine Zind-Humbrecht Muscat NV
    • Alpine Arctic Char with Licorice, Late Harvest Citrus, and Chicory
    • Domaine Cornu Camus Hautes Côtes de Nuits 2010
    • Local Guinea Hen with Natural Truffle Mousse, Celeriac Purée, and Wild Mushroom Fricassee
    • E. Guigal Châteauneuf-du-Pape 2007
    • American Venison Porchetta with Sunchokes, Coffee, and Fermented Huckleberries 
    • Château Tournefeuille Lalande-de-Pomerol 2010
    • Legendary Le Bec-Fin Pastry Cart and Traditional Petits Fours
    • Pierre Ferrand Pineau des Charentes NV

Related Info

Paris Bistro

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.