Stirring up the Fun with Chef Brian Roland

Join us on Saturday, November 15 for one of our most iconic events: The 11th Annual Cooking for the Arts – An Evening in Provence.

Guests will be transported to the Mediterranean coast for a signature interactive dinner experience led by beloved local Chef Brian Roland of Crave Culinaire. Become a chef for the night as you prepare exquisite French and Italian coastal favorites like ratatouille and salade niçoise, surrounded by immersive décor, fine wines, and incredible company.

Menu

CANAPES – PASSED HORS D’OEUVRES

Parbleu Prosciutto Endive Cups

Pecan + Fig Jam + Micro Basil

Chicken Florentine Croquette

Brie + Dijon Espuma + Micro Greens

Bordeaux Short Rib Canopy

Crispy Polenta + Creme Fraiche + Roasted Pepper Relish + Fresh Parsley

COOKING & SIT-DOWN DINNER EXPERIENCE

Course #1

Confit Byaldi

(Ratatouille)

Thin Layers of Slowly Cooked Zucchini + Eggplant

Squash + Tomato & Red Peppers + Saffron Piperade Sauce

Lemon – Basil Oil & Petite Flowers

Skills:Ring Molding + Presentation/Sauce Technique + Flavor Balancing

Course #2

Deconstructed Salade Niçoise

Dukkah Seared Tuna + Haricots Verts + Capers + Heirloom Potatoes

Niçoise Olives + 63° Egg + Roasted Tomato – Anchovy Vinaigrette

Skills: Proper Searing of the Tuna + Classic French Vinaigrette Emulsification

Suggested Wine: Rosé from Provence or Albariño

Skills: Proper Searing of the Tuna + Classic French Vinaigrette Emulsification

Course #3

Blackberry Glazed Chicken Breast

Butternut Squash Agnolotti + Wilted Greens

Toasted Hazelnuts + Crispy Sage + Blackberry Duck Demi

Skills: Pasta Making + Sauce Reduction

Course #4

Cannoli Mille Feuilleté Brûlée et Sauce au Chocolat Chaude

Filled with Orange Mascarpone Ricotta + Strawberry & Passion Fruit Salad+ Warm Chocolate Sauce

Demo Making the Filling & Salad + Blow Torch the Feuilleté