Join us as we celebrate the life and influence of Vincent La Chapelle (d.1745), a French master chef who worked for the Earl of Chesterfield and William IV, Prince of Orange. He wrote The Modern Cook in 1735, what is arguably the most remarkable, if not best-selling, cookbook of his time.
Chef Philip Mihalski spent hours creating the menu for this dinner. The age of the recipes is evident not only in the language, but also style, approach and list of ingredients. After reading the book cover to cover, he created the menu below. It should be a treat and a rare glimpse into gourmet food from the 18th century.
Our host, Ernie Pinot, will guide you through the meal. After a bit of investigation, Ernie has pieced together what little is known about Vincent La Chapelle's influential life. It's bound to be a great evening. We hope to see you then!
Vincent La Chapelle Tribute Dinner
Thursday, May 8, 2014
Mushrooms the Italian Way
Ragout of Mussels
Pierre Boniface – Brut de Savoie, Savoie Les Rocailles, FR N/V
Potage of Young Green Peas
Quincy – Domaine du Tremblay, Vin Noble, 2011
Sturgeon after the Dutch Way, Poached with Shrimp Sauce
Bourgogne – Maison Gabriel d’Ardhuy 2010
Pheasant with Oysters in a White Sauce
Pinot Noir – Evening Land “Blue Label,” Willamette Valley, OR 2011
Shoulder of Lamb with a Ragout of Turnips
Crozes-Hermitage – Saint Cosme 2011
An Almond Cake
Château Loupiac-Gaudiet – Loupiac 2010
$80. per person
tax and gratuity are extra