Breaking news: Alain Passard to cook at Manresa

lamb à la vapeur

This is not a very good picture, but the subject is interesting so I hope you’ll forgive me. Yes, it is Alain Passard, cooking at the Rarities Dinner at the Masters of Food and Wine in Carmel last year.

He had a big rack of lamb to cook, and instead of using the stove or oven, he decided to set up the outdoor fireplace on the patio to do it. He spent most of the prep time outside, nursing his fire and his lamb in between a smoke or two of cigar, even after it began to drizzle. Daniel Boulud and I joked that Alain was cooking his lamb à la vapeur. Funny.

That was when an idea germinated in Alain’s and David’s minds, and that idea has finally come to fruition, and now they are ready to announce it.

Alain Passard is coming to Manresa! He’s coming to cook three dinners, on March 9, 10, and 11! David and the team at Manresa have been planning this a long time, and Cynthia, the lovely gardener is planting special produce particularly for this dinner even. You should go to the Manresa blog to check out the details. If you want a table, call quickly. They are filling up fast. They are only doing one turn, that’s 60 seats, per night. Grab the phone. Quick!

—————————————–

Update: Sorry to say the dinners are now fully booked.

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

3 Responses to “Breaking news: Alain Passard to cook at Manresa

  • The Wine Makers Wife said:
    January 30th, 2007 at 2:40pm

    Pim, I went to Manresa last Saturday with my husband for his birthday. Not sure if david was around ( i was hoping!) But I knew for sure that Jeremy was cooking back in teh kitchen. We learned, we enjoyed and we will go back. Amazing experience and so relaxing. The wine and food pairings were printed out for me and I stuck them on the fridge.

  • Stephanie S. said:
    February 4th, 2007 at 2:36am

    Dearest Pim, I have a request for you. Would you consider writing a post on the mystery that is palm sugar? The stuff I used in Thailand was a fabulous paste, but here in the states, it’s all hard as a rock and impossible to get out of the tub. What is the regular consistency of the stuff? What’s the best kind to get? If you have any tips, they would be much appreciated!

  • Aleah said:
    May 18th, 2010 at 1:09pm

    I also am curious about Palm Sugar…..I have just been melting it down with my other ingredients on the stove, but would love to find it already soft.

Leave a Reply