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 .
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
Photo: Courtesy of Estes Public Relations