Beaucastel Dinner at Bistro Perrier, and Canape Crafting

If you remember our last event at the Restaurant School at Walnut Hill College, you remember being absolutely thrilled to get your hands dirty and learn the fine art of hand made pasta from scratch.  You made several different varieties of flour and shapes of pasta.  It was great fun!

We thought we would step it up even more, and since the Restaurant School has opened Bistro Perrier, an homage to the cuisine of our own legendary Chef Georges Perrier, we would go in a French direction this time!  But that's not all.  We will have Emmanuel Lemoine, U.S. Director of Family Perrin, who are best known for Chateau Beaucastel, one of the best Chateauneuf du Papes, both rouge and blanc.  But that's not all either!  We will have another class, this time you will learn how to make elevated canapes which you can duplicate at home!

And finally, many of you know about our long term relationship with the Walnut Hill College.  On this night we will not only present two scholarships to deserving students, we will also unveil our Chaine Wall!

And finally, dessert will feature an unusual beverage that requires a bit of "effort" on the part of your waitstaff that you simply don't see anywhere anymore.

What a night!

So here are the details, first, the class will be limited to no more than 16 people.  It will run from 4pm to 5:30pm.  If you are a group of two, and one does not want to participate, a wine or two will be available in the bar from 4pm to 5:30pm.  So come on up to the bar, grab a glass, then walk back upstairs and watch the proceedings if you like.

The dinner's cocktail hour will start at 5:30 when all are welcome and the dinner will start at 6:15. Monsieur Lemoine will tell us the story of Beaucastel.  He may also disclose and tell secrets of the A-list celebrities who own Miraval, which is a property that Perrin manages for them.

Pairing these highly respected wines with beautiful classic cuisine including Perrier's famous lobster bisque will result in a night to remember for a very long time.  Here is a tentative menu with wines.

Passed hors d'oeuvre: La Vielle Ferme Rose Brut of Provence

Amuse: Perrier's bisque.  Miraval Rose.

First: quenelle of fish with an herbed sauce.  2017 Family Perrin Chateauneuf du Pape Blanc Les Sinards.

Second:  Squab with Alsatian cabbage and its jus.  1998 Beaucastel CdP Rouge.

Third: Lamb loin with "pot au feu" vegetables.  2005 Beaucastel CdP Rouge.

Dessert:   Chocolate pastry, orange creme.  Accompanied with??? (a huge surprise)

Gladwyne, PA 19035