A really great wine dinner at Richard’s Vicino’s with Winemaker Coco Umiker from Clearwater Canyon Cellars. Superb wines and an awesome dinner that was perfectly paired with the wines. These dinners always create a fantastic dinner atmosphere and we got to meet new friends, too! Below are some photos of the evening and also the menu that Chef Richard Langston created for our enjoyment. And as a note: Chef Richard uses local produce and products whenever possible. Tonight’s dinner is an example of that philosophy.
Jacques Pépin, one of the world’s most famous and skilled Chef’s, celebrates his 80th birthday. Here is some information about him from Wikipedia.
Jacques Pépin (born December 18, 1935) is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers. In addition to the Daytime Emmy Award won with Julia Child, Pépin has received two of the French government’s highest honors: He is a Chevalier de L’Ordre des Arts et des Lettres (1997) and a Chevalier de L’Ordre du Mérite Agricole (1992). In October 2004, he received France’s ultimate civilian recognition, the Légion d’honneur.
On May 13, 2010, Pépin, along with other chefs from The French Culinary Institute (known as The International Culinary Center), Alain Sailhac, Jacques Torres and André Soltner, prepared a $30,000-per-couple dinner for President Barack Obama’s fund-raiser for the Democratic Congressional Campaign Committee at Manhattan’s St. Regis Hotel.
On February 5, 2010, during the christening of MS Marina, Pépin was named an honorary commodore of the Oceania Cruises fleet, for which he serves as Executive Culinary Director.
He received an honorary Doctor of Humane Letters degree from Boston University on May 22, 2011. In October 2011, Pépin was the recipient of the first-ever tribute dinner at the New York Food and Wine Festival. Cooking for Pépin at the event, hosted by Martha Stewart, were some of America’s best-known French chefs including Alain Ducasse, Daniel Boulud, and others.
James Beard Foundation Lifetime Achievement Award
James Beard Foundation, Who’s Who of Food and Beverage in America
Chevalier de L’Ordre du Mérite Agricole
Chevalier de L’Ordre des Arts et des Lettres
Daytime Emmy, Julia and Jacques Cooking at Home
James Beard Foundation’s Cookbook Hall of Fame, La Technique
James Beard Foundation’s Cookbook Hall of Fame, La Méthode
James Beard Foundation Award for Best National TV Cooking Show, Jacques Pépin’s Kitchen: Encore with Claudine
James Beard Foundation Award for Best National Cooking Segment, Jacques Pépin’s Kitchen: Cooking with Claudine
James Beard Foundation Outstanding Culinary Video, Today’s Gourmet
Co-founder of the American Institute of Wine and Food
It’s just so much fun to see some of the dishes being presented at awesome restaurants such as Vicino’s in Boise or maybe even State and Lemp, which we have not been to, yet. Makes me wonder what Andrae Bopp would think of this dish. I think it was that good. Left-Click to see the dish enlarged. Cheers!
Caviar! That mysterious, fishy treat from the Caspian Sea. “Too expensive for me!” “I hate fish.” Maybe this article from About (dot) com will help to dispel some of the “bad rap” that caviar gets. Bet you never knew it was served in the saloons of the Old West, did you? Hmmm. Rough, tough cowboys eating caviar. Wonder if Billy The Kid or Kit Carson or Wyatt Earp ever ate caviar?
All About Caviar
By Brett Moore, About.com Guide
Caviar was once served as an appetizer in saloons of the Old West. In another time it was considered extremely valuable and only suitable to be served to royalty and the upper class. But what exactly is caviar? Why is it so highly prized and so expensive? Here are the facts on where caviar comes from and what all the fuss is about. Definition
Caviar refers to the salted eggs (roe) of the fish species, sturgeon. Caviar comes from the Persian word Khaviar which means “bearing eggs”. Some eggs from other species ( such as salmon, paddlefish, whitefish, and lumpfish) may be labeled caviar if the name of the fish is included. The three main types of caviar beluga, sevruga, and osetra, refer to the sturgeon species the caviar comes from. …
To read the rest of the article, look at Caviar Facts. It is really an interesting article and one worth reading. Cheers!