French Wine Pairing Dinner with Chef Gwen Gulliksen and Sommelier Mike Summerlin Honoring Chef Madeleine Kamman! *SOLD OUT*

French Wine Pairing Dinner with Chef Gwen Gulliksen and Sommelier Mike Summerlin Honoring Chef Madeleine Kamman!

Madeleine Kamman was a culinary force. Her cooking prowess began in France, shortly after WWII in her aunt’s two-star Michelin star restaurant in the Loire Valley. In the late 60’s she graced the US with her extraordinary, starred restaurant/cooking schools, multiple cookbooks. In the late 80’s she created her prestigious School for American Chefs at Beringer Vineyards where she taught, “already accomplished high level chefs from around the country”. She received numerous awards over the course of her long career including the James Beard, International Association of Culinary Professionals and Les Dames d’Escoffier Lifetime Achievement Awards and culminating in the French Ministry of Culture bestowing on her the Chevalier dans l’Ordres des Arts et de Lettres. Chef Gwen met Madeleine Kamman when she was selected to attend her School for American Chefs at Beringer Vineyards in 1993. There they forged a strong twenty-five-year friendship with Madeleine as Gwen’s mentor and, “culinary mother”. Gwen was incredibly fortunate to learn from Madeleine and to inherit her extraordinary culinary library which she now shares with her students at Glow and CFCC. Madeleine’s legacy lives on locally in a CFCC Culinary Book Scholarship and Chef Gwen Gulliksen honors Madeline’s culinary spirit each year on her birthday week with her special Madeleine Kamman Birthday Wine Dinner. Favorite recipes from Madeleine’s repertoire are selected, cooked, and shared by Gwen with her diners as well as selected cookbooks from her library. This year Gwen is SO pleased to also announce Madeleine’s son, Alan Kamman, as her special guest. Won’t you join us for this special and delicious evening!

The Menu:

Nibble:

Assorted French Cheeses & Crispy Baguette

La Bella Scarlotta Tartlettes Escarole/Pancetta/Egg/Fresh Herbs

First Course:

French Onion Soup with Gruyere Croutons

Main Course:

Autumn Vegetable Cassoulet with Heirloom Beans & Virgin “Butter”

Fennel & Carrot Salad with Saffron & Anise Oil Dressing

Dessert:

18th Century Pound Cake with Candied Pears & Butterscotch Crème Anglaise