Learn canning at the Brown Hotel during dinner [Books]

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The Preservation Kitchen

Chef Paul Virant of Chicago’s Vie and Perennial is a nationally recognized chef and restaurateur and was nominated for a James Beard award in 2011. He has appeared on The Today Show and Iron Chef America. He will be at The Brown Hotel on Thursday, August 9, in celebration of his new cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux. Chef Virant will share his revolutionary canning techniques in a refined dinner showcase at the English Grill. 

The Brown Hotel’s executive chef Laurent Géroli will join chef Virant for exclusive dining event where guests can meet the chef and author at a reception at 7 p.m. with a four-course meal with wine parings will follow. Dinner is $65 per person plus tax and gratuity.

Copies of The Preservation Kitchen will be made available for purchase at a price of $29.99 from Carmichael’s Bookstore for Chef Virant to autograph.  For more information or to make reservations, please call the Brown Hotel at (502) 583-1234 or online at www.brownhotel.com.

The Menu

Plated Hors d’Oeuvres

Charcuterie Platter

Chicken liver mousse on grilled bread with an assorted pickles and jams

Accompanied by a Beer Jam Manhattan

First Course

Fried Green Tomatoes

Lightly breaded and fried tomatoes with basil mayonnaise and local lettuces

Second Course

Grilled New York Steak with Fennel Panzanella Salad

Served family-style with braised lima beans and a pickled summer squash salad

Dessert

Raspberry Brown Butter Cake

Topped with yogurt ice cream and elderflowers

Photo: Courtesy of Estes Public Relations

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