6 p.m. | West Terrace
Our Cooks & Books Series continues with a dinner on Friday, May 17th, with a truly special guest, Thomas Keller. Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, and Ad Hoc at Home has been honored with innumerable awards,and his two Michelin Guide three-star-rated restaurants, French Laundry and Per Se, continue to vie for best restaurant in America and for ranking among the top five eateries in the world. Ad Hoc, his casual family-style restaurant, opened in 2006.
No fewer than five courses, inspired by his cookbooks, will begin with a cocktail reception at 6 p.m.
Guests will also receive an autographed copy of his most recent cookbook, the one that will inspire dessert: Bouchon Bakery. And as with all our Cooks & Books events, the price of dinner includes this book, tax and gratuity, and wine pairings. Also, we like to invite a local expert, a colleague and friend, to make a personal introduction to our guest chef/author. Chef Colin Bedford, who just joined Keller as a Relais & Chateaux Grand Chef, will make the introduction, and give a chef’s perspective, for a chef who needs little introduction.
The menu is still evolving, but we know that Chef Bedford is inspired by Keller’s amazing dishes which include: Cornets, Gruyere Gougers, Puree of English Pea Soup, Salad of Haricort Vert with Tomato Tartare and Chive Oil (from French Laundry); Fried Zucchini Blossoms with Olivade (from Bouchon); Grilled Asparagus with Prosciutto, Fried Bread, Poached Egg and Aged Balsamic Vinegar (from Ad Hoc at Home); Sirloin of Prime Beef with Spring Garlic Cloves, Glazed Carrots, Cepes, Bone Marrow, and Bordelaise Sauce (from Under Pressure); Strawberry Parfait, Milk Shake & Better Nutters, Bouchons, Financiers, Madeleines, Shortbread too (from Bouchon Bakery).
Price per person is $250 for the Thomas Keller Dinner. As always, we include with this price for the dinner, not just a reception, but wine pairings, tax and gratuity, and a copy of the most recent book, Bouchon Bakery, autographed. To make reservations, call the bookstore at 919.542.3030.
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UPDATE: this dinner is SOLD OUT. However please join us for a Bouchon Bakery Autographing Party, earlier that Friday, in the Village, 3 p.m. During that time, the Fearrington kitchen will treat everyone to sweet and savory treats from Bouchon Bakery. Please come out for this hearty welcome for the Relais Grand Chef Thomas Keller and co-author, the extraordinary baker, Sebastien Rouxel! More information here.