Pâté, Confit, Rillette Book launch Dinner 2 / Chef Brian Polcyn & Michael Ruhlman
Brian Polcyn and Michael Ruhlman’s May Pâté, Confit, Rillette book dinner was so well-received, the duo is pioneering another frame experience based on their Pâté and Terrine revolution. When Chef Grant Achatz previewed the pages, he said, ” With Chef Polcyn’s knowledge and experience in crafting these classics and Michael Ruhlman’s ability to articulate the magic into words, this book shows us the timeless nature, both past and future, of the art of charcuterie.” On Polcyn and Ruhlman’s second night at frame, Brian will be preparing the first course of pate, confit, and rillettes in frame’s open kitchen. And joining him will be Chefs Jennifer Blakeslee, Sarah Welch, Michael Barrera, and Alex Young, each preparing a course inspired by this new book. Michael Ruhlman will be taking the starring role of mingling at our tables and sharing stories, while frame’s resident wine director and sommelier, Bryan Lamorena will complement each course with a thoughtful wine pairing. Ruhlman wrote The French Laundry Cookbook and Making of a Chef, and together Polcyn and Ruhlman authored Charcuterie, The Art of Salting, Smoking and Curing, and Salumi: The Art of Italian Dry Curing. Pâté, Confit, Rillette hits bookshelves mid-May, so we’re pretty geeked to be the first spot on the preview tour.
Wednesday, May 8th 5:30pm and 8:30pm seatings $100.00 + tax and service fee Included: Time spent with Brian Polcyn and Michael Ruhlman Dinner by Chefs Brian Polcyn, and inspired by dishes from Pâté, Confit, Rillette from Chef Jennifer Blakeslee, Sarah Welch, Michael Barrera, and Alex Young Additional: Copies of the just-released book, Pâté, Confit, Rillette by Brian Polcyn and Michael Ruhlman Brian and Michael will be signing personal copies at the end of each seating. A thoughtful wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena
Tickets on sale now.