| |
Andre's, 401 S. 6th St., Las Vegas, NV 89101
Sunday, November 4, 2007
Cocktail Reception and Auction Preview at 5:00, Dinner at 6:00pm
Jean-Louis Palladin
March 7, 1946 – November 25, 2001
For the sixth year, Andre's is pleased to host the annual and ever popular Jean-Louis Palladin Foundation dinner and auction. Jean-Louis' good friend and colleague, Chef André Rochat is once again opening his landmark restaurant and inviting those chefs and friends of the late Jean-Louis to create a remarkable dinner to please even the most discerning gourmand. The Jean-Louis Palladin dinner is undoubtedly the most exciting and anticipated event of the year. Not only do guests have a wonderful time and tremendous meal, but the participating chefs share a camaraderie and spirit that can be felt throughout the restaurant. Last year approximately $60,000.00 went toward scholarship programs of up and coming cooks admiring and studying Jean-Louis work. Please save this date; Sunday, November 4, 2007 at the original Andre's, 401 S. 6th St. for a guest chef dinner benefiting the JLP Foundation. Jean-Louis was a talented chef who was humble and generous. He would be so pleased to know that you a! ll think so respectfully of him and in his name allow others to follow in his foot steps. www.jlpfoundation.org.
TIME
Cocktail and Hors d'Oeuvres Reception and Auction Preview at 5:00, Dinner at 6:00pm
WHERE
Original Andre's, 401 South Sixth Street, Las Vegas, Nevada 89101
MENU
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 Lemon Meyers Emulsion Bruno Davaillon – Mix Restaurant, THEhotel at Mandalay Bay
Wine Pairing To Be Determined
Cold Appetizer
Crustcea – Chilled Shellfish Platter Main 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 Joung Sohn and Jean Joho - Eiffel Tower Restaurant, Paris Hotel
Wine Pairing To Be Determined
Hot Seafood Appetizer
Pan Seared Halibut with Yukon Gold and Truffle "Buchette" Chicken Jus and Banyuls Vinegar, Petite Mache 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
Wine Pairing To Be Determined
Hot Meat Appetizer
Sauteed Squab Breast on Foie Gras Toast, Chestnut Butternut Squash Gnocchi and Winter Truffle Sauce Mark Purdy – Alizé at the Top of the Palms Casino Resort
or
White Marble Farms Pork Belly Braised in Almond Milk with Celery Root Purée and Blood Orange Gastrique Michael Demers – The M Resort
Wine Pairing To Be Determined
Seafood Entree
Day Boat Scallop with Braised Pork Belly, Melted Leeks and Grain Mustard Beurre Blanc Rick Moonen – RM Seafood, Mandalay Bay Resort & Casino
or
Scampi Lessi en Brodo di Capone 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
Wine Pairing To Be Determined
Meat Entree
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
Wine Pairing To Be Determined
Salad
TBD
or
Black Truffle Salad, Walnut Brioche Sven Mede – Nobhill by Michael Mina, MGM Grand
Wine Pairing To Be Determined
Dessert
Timbale of Pistachio Financier with Passion fruit Chiboust and Compote of Exotic Fruit Quenelle of Coconut Sorbet with Wild Strawberry Coulis Jean-Philippe Dufoin - Cafe Soleil
or
Hazelnut Fondant filled with Caramelized Bananas and Chocolate Custard Topped with a Crispy Tuile and White Chocolate Crème Glacé. Sean DiCicco – Mandalay Bay Resort & Casino
Wine Pairing To Be Determined
Petit Fours
Megan Romano - Aureole, Mandalay Bay Resort & Casino
Coffee or Tea
Paul Tobias - Espresso World
Wines will be paired with each course and generously donated by Southern Wines and Spirits of Nevada. Wines are currently being paired and will be posted by Friday, 11/19/07. Please check back on www.andrelv.com for an update.
PRICE
$325.00 per person inclusive. Jean-Louis Palladin Foundation is a 501(c)3 corporation and all donations are tax deductible.
RESERVATIONS Call 702/385-5016 or Email us.
|
