Tuesday, May 15, 2007
- Brent Weaver
Jacques Pepin makes guest appearance for a cookbook
signing of "Chez
Jacques: Traditions & Rituals of a Cook" at Strings.
About the Author
JACQUES
PÉPIN has been cooking professionally and teaching others how to cook for more
than 50 years. Before moving to America in 1959, he was the personal chef to
three French heads of state. In America, Pépin shared the spotlight with Julia
Child on their series Julia and Jacques Cooking at Home. He has published
more than 20 cookbooks, is currently a dean at the French Culinary Institute,
and teaches culinary arts at Boston University. In 2004, he was awarded the
French Legion of Honor. He lives in Madison, Connecticut, with his wife,
Gloria.
Here was the lunch party menu that day:
m a i n c o u r s e
Tammy’s Chicken Salad
greens, avocado, fresh fruit & grilled
chicken
Crispy Sweetbreads
Strings’ Penne Bagutta
chicken, mushrooms, broccoli & spicy tomato
cream
Grilled Angus New York Strip
sherry braised cippolini onions, roasted
red pepper aioli,
Cashew Crusted Seabass
saffron couscous & vanilla bean cream
»
d e s s e r t
Strings’ Assorted Miniature Desserts
Brownies, Ice Cream Sandwiches,
Butterscotch Cookies
(Pictured with his grand daughter, Strings kitchen & Denver's Gabby
Gourmet.)