Taste the latest food revolution from Michelin-starred chef Paul Virant 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, the Chicago restaurateur will bring new life to traditional canning techniques in a sophisticated, seasonal meal in the renowned English Grill.
Virant will join The Brown Hotel’s executive chef Laurent Géroli for the one-night-only dining event. Guests can meet the chef and cookbook author at an opening reception at 7 p.m. and a four-course meal with paired wines will follow. Dinner is $65 per person plus tax and gratuity.
Carmichael’s Booksellers will be on hand to sell copies of The Preservation Kitchen, which chef Virant can personalize. For more information or to make reservations, please call the Brown Hotel at (502) 583-1234.
The evening’s dinner menu will feature:
Plated Hors d’Oeuvres
Chicken liver mousse on grilled bread with an assorted pickles and jams
Accompanied by a Beer Jam Manhattan
Fried Green Tomatoes
Lightly breaded and fried tomatoes with basil mayonnaise and local lettuces
Grilled New York Steak with Fennel Panzanella Salad
Served family-style with braised lima beans and a pickled summer squash salad
Raspberry Brown Butter Cake
Topped with yogurt ice cream and elderflowers
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