Paula Wolfert Dinner

Fifth Floor Restaurant & Lounge is hosting a special ~JAMES BEARD FOUNDATION BENEFIT DINNER IN HONOR OF COOKBOOK AUTHOR PAULA WOLFERT~. Chef Laurent Manrique and a roster of his acclaimed fellow chefs and friends will prepare a spectacular six-course dinner with dishes adapted from Wolfert’s classic recipes from the Gascony region of France. Master Sommelier Emily Wines will pair wines.

Here’s the menu (sorry for inducing any drooling):

Chef Laurent Manrique, Fifth Floor:
Homage a Jean Louis Palladin
Veloute de Châtaignes Rôties et Petites Quenelles de Volaille
veloute of roasted chestnut with chicken quenelles
Jardin de Bouscasse Pacherenc du Bihl 2006

Chef Ariane Daguine, D’Artagnan, New York:
Foie Gras D’Artagnan au Four, Echalottes Confites et sa Compote de Coing
whole roasted d’artagnan foie gras with shallot confit and quince compote
Chateau Bouscasse Pacharenc du Vic Bilh "Brumaire" 2005

Chef Jean Pierre Moulle, Chez Panisse, Berkeley:
Ragoût de Cabillaud aux Huitres et au Caviar D’Aquitaine
lingcod stew with oysters and caviar
Montus Blanc, Pacharenc du Vic Bilh 2006

Chef Jennie Lorenzo, Fifth Floor:
Fricassée de Lapin au Jurançon, Sauté de Cèpes aux Pruneaux
braised rabbit in jurançon with sauteed cèpes and dried plums
Chateau Bouscasse Madiran 2005

Chef Gerald Hirigoyen, Piperade:
Salmis de Pigeonneau Basquaise aux Légumes de Printemps
salmis of squab basquaise with spring vegetables
Chateau Montus "Cuvee Prestige" Madiran 2001

Chef Lionel Walter, Fifth Floor & Aqua:
Gâteau Basque Traditionnel, Feuillantine de Chocolat aux Noisettes
traditional gateau basque with hazelnut chocolate crunch
Veuve Goudoulin Armagnac 1977

The Cuisine of Southwestern France
Mon. Mar. 16th, 2009

Fifth Floor
12 Fourth St.
Cross: Market St.
San Francisco, CA 94103

415-348-1555
website

$150 for James Beard Foundation members
$165 for non-members

6pm: reception and silent auction
7pm: dinner