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Chef Daniel Orr Event to Feature Farm-to-Table Cuisine and Book Signing on Aug. 26
Celebrated chef Daniel Orr will be the guest of honor at Proof on Main for a dinner event on Wednesday, August 26 at 6:30 p.m. celebrating the release of his new cookbook FARMfood: Green Living With Chef Daniel Orr (Indiana University Press, 978-0-253-22103-2, $29.95). Chef Orr, who earned three stars from the New York Times as executive chef of La Grenouille before opening his own restaurant in Indiana, is visiting Louisville as part of a national book tour. The cost of the dinner is $95 including wine, tax, gratuity, and a signed copy of chef Orr’s new cookbook. The book will also be available for purchase in Louisville at Carmichael’s, Borders and Barnes and Noble. Chef Orr will team up with Proof’s chef Michael Paley to present a four-course meal that showcases regional ingredients, including produce raised on Proof’s rooftop garden and at the restaurant garden at Woodland Farms. “Chef Paley and I share a commitment to the farm-to-table way of cooking,” says chef Orr. “When you know your producers and plan your menu around seasonal ingredients, you create a truly rewarding experience for the guest. Chef Paley and I will be focusing on this philosophy as we create a meal to remember at Proof.” Chef Daniel Orr Dinner Menu at Proof on Main: Chilled golden summer soup with crispy catfish nuggets Chicken-fried squash flowers with basil, mozzarella and wine-cured anchovies Cast-iron bison with creamy onion soubise, Proof garden greens and Gorgonzola grits Sweet corn ice cream with Cracker Jacks and caramel About Chef Daniel Orr: Chef Daniel Orr spent his childhood in Columbus, Indiana, where his parents were serious food lovers. His first summer job in the town’s only fine dining restaurant further fueled his interest and eventually led him to Johnson & Wales University in Providence, R.I. After graduating with a bachelor’s degree in restaurant management, he headed abroad where he worked at some of the top restaurants in France. Upon returning to the States in 1992, Orr settled in at New York’s famed French restaurant, La Grenouille. In 1997, as the executive chef at age 34, he earned a three-star review from the New York Times. That same year, Orr published his first cookbook, Daniel Orr: Real Food (Rizzoli); a collection of recipes for everyday meals, as well as menus for sophisticated entertaining. He also created Kitchen D’Orr, a line of ten spice blends perfected in his own kitchen. He subsequently spent time as executive chef at both Guatavino’s in New York and the CuisinArt Resort and Spa in the British West Indies. As a chef, Orr draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training. He calls his cuisine “real food for real people.” For more information or to make reservations for dinner, call Proof on Main at (502) 217-6360. Proof on Main is located at 702 West Main Street. For more information, visit www.proofonmain.com
Location:
Proof on Main
702 West Main Street
Louisville, Kentucky 40202
Phone: (502) 217-6360

URL: http://
Price: $95 (includes dinner, wine, tax, gratuity and a signed copy of chef Orr’s new cookbook)
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