Elizabeth David Dinner Menu
Excited does not begin to describe how Jamie and I feel about our upcoming Elizabeth David Dinner and Discussion at All The Best Fine Foods, June 19th. (If you’re reading this, then you’ve likely been invited – there are still a few spots left: click here to secure a seat at the table.)
Jane Rodmell, who will lead our discussion of the impact and influence of one of the Twentieth Century’s most influencial food writers in between courses has worked with the All The Best kitchen to come up with the menu below, entirely derived from Elizabeth David’s famous books like Mediterranean Food and French Provincial Cooking.
Chicken liver paté served with
carottes marinées, onions à la monégasque, cornichons,
and French olives with freshly baked baguette
Escalope de poulet (tarragon cream sauce)
Endive and leek braised in butter
Mâche with lemon thyme vinaigrette
Tarte aux fruits
Stay tuned for the wine selection… and we hope to see you there!