Monday, November 19, 2007

6th Annual Jean-Louis Palladin Foundation Dinner At Andres's


Some of the biggest names in gourmet dining came together at Chef Andre Rochat's Andres in Las Vegas to honor the late Chef Jean-Louis Palladin and raise money for his foundation.
In 1974, at 28 yrs old, Jean-Louis won 2 Michelin stars for his restaurant Tables Des Cordeliers in Gascony, France. At the time he was the youngest chef to have won 2 stars. In 1979 he came to The United States to open Jean-Louis at The Watergate, in the Watergate Hotel, Washington, DC. Jean-Louis found farmers in the area to grow fresh herbs and organic vegetables, and encouraged others to raise poultry and meats to his standards.
When Jean-Louis became ill, his friends, colleagues and customers sprang into action to help him. Benefit dinners were held all over America to raise money for his medical expenses. Jean-Louis passed away in November 2001. At the time of his death there was an excess of funds, these funds were used to initially fund the Jean-Louis Palladin Foundation.
The Jean-Louis Palladin Foundation was incorporated in June, 2002 to serve as an ongoing tribute to the memory of chef Jean-Louis Palladin. The goal of the foundation is to create a memorial to his determination in seeking out and using the best ingredients, mentoring talent wherever he found it, and encouraging creativity among chefs.
The dinner was a who's who of Chefs from all over the world. All were there to rasie money for this very important foundation. Each of the Chefs prepared a mouth watering course that was paired with a fabulous wine.

Passed Hors D’Oeuvres
Rose Wine Poached Silk Chicken and Ginger Radish
&
Kobe Shabu Shabu, Potato Dill Cake and Lobster Bolognese
Wolfgang Von Wieser – Bellagio Hotel and Casino

Foie Gras and Chicken Pressed with Brioche and Black Truffle
&
Kampachi Sashimi with Cauliflower Rémoulade and Meyers Lemon Emulsion
Bruno Davaillon – Mix Restaurant, THEhotel at Mandalay Bay
Ruinart Blanc de Blanc, Brut, Reims, NV
1st – Alternating Course
Crustcea – Chilled Shellfish Platter
Maine Lobster, Florida Stone Crab, Deer Creek Oysters with
American Caviar and Spicy Cocktail Sauce
Barry S. Dakake – N9NE Steakhouse, Palms Casino Resort
or
Napoleon of Alaskan King Crab and Celery Root Rémoulade
Jean Joho and Joung Sohn - Eiffel Tower Restaurant, Paris Hotel
Langwerth von Simmern, Estate Riesling, Rheingau, 2005
2nd – Alternating Course
Pan Seared Halibut with Yukon Gold and Truffle “Buchette”
Chicken Jus and Banyuls Vinegar, Petite Mâche with Hazelnut Oil
Laurent Pillard and Hubert Keller - Fleur de Lys,
Mandalay Bay Resort & Casino
or
Stuffed European Calamari with House-Made Chorizo and “Basquaise” Vegetables
Vincent Pouessel - Aureole, Mandalay Bay Resort & Casino
Qupe Chardonnay Reserve, Bien Nacido Vineyard, Block 11, Santa Maria Valley, 2004
3rd – Alternating Course
Sautéed Squab Breast on Foie Gras Toast, Chestnut Butternut Squash Gnocchi and Winter Truffle Sauce
Mark Purdy – Alizé & Greg Engelhardt, Andre’s
or
White Marble Farms Pork Belly Braised in Almond Milk with
Celery Root Purée and Blood Orange Gastrique
Michael Demers – The M Resort
Etude Pinot Noir, Carneros, 2005
4th – Alternating Course
Day Boat Scallop with Braised Pork Belly, Melted Leeks andGrain Mustard Beurre Blanc
Rick Moonen – RM Seafood, Mandalay Bay Resort & Casino
or
Scampi Lessi in Brodo di Cappone con Cavoletti e Tartufo Bianco
“Langoustines Poached in Capon Broth with Brussels Sprout Leaves and White Truffle”
Paul Bartolotta – Bartolotta Ristorante di Mare, Wynn Las Vegas
Kuentz-Bas Pinot Gris, Cuvee Tradition, Alsace, 2004
5th – Alternating Course
Bone Marrow Stuffed Veal Shank with its “Sugo”
Luciano Pellegrini – Valentino’s, Venetian Resort Hotel Casino
or
Bordeaux Braised Cured Leg of Duck of a Bed of French Green Lentils
with Sizzle Leeks and Infused Garlic Oil
Michael and Wendy Jordan - Rosemary’s
Chateau Gruaud-Larose, St. Julien, 1998
6th – Alternating Course
“Brillat Savarin” Cheese on the Spoon
Baby Farm Yellow Frisée and Celery Salad with
Hazelnuts Oil on a Toast of Roasted Flour Bread
Aged Port Wine in Tube
Eric Damidot – Caesars Palace
or
Black Truffle Salad with Walnut Brioche
Sven Mede – Nobhill by Michael Mina, MGM Grand
Moet et Chandon, Brut Imperial Rose, Epernay, N
V
7th – Alternating Course

Timbale of Pistachio Financier with Passion Fruit Chiboust and Compote of Exotic FruitQuenelle of Coconut Sorbet with Wild Strawberry Coulis
Jean-Philippe Dufoin – Café Soleil
or
Hazelnut Fondant filled with Caramelized Bananas and Chocolate Custard Topped with a Crispy Tuile and White Chocolate Creme Glace
Sean DiCicco-Mandalay Bay Resort & Casino
Inniskillin Riesling Icewine, Niagra Penninsula , NY
Apres Diner
Coffee or Tea and Petit Fours
Megan Romano-Aureole, Mandalay Bay Resort & Casino
The Cocktail Reception and Dinner was $325.00 per person. This magnificant dinner by these talented Chefs was followed by an Auction. All the proceeds of this event benifited the foundation.
For more information please contact http://www.jlpfoundation.org/ Also a big thanks goes out to Southern Wine and Spirits for providing the wines. This was a fabulous event for a great cause and we look forward the the 7th Annual Fund Raiser next year !

1 comment:

ciaporkchop said...

Jean-Louis Palladin lives on inspiring young and experienced chefs alike. Andre's French Restaurant lives on as well, growing stronger by the day. Chef Andre and his chef Greg Engelhardt work hard to uphold the classic preparations JLP stood for.

May classic cuisine never die!

Elaine and Scott

Elaine and Scott
Elaine and Scott