AccessVegas.com Las Vegas News

For the eighth year, André Rochat is pleased to co-host the annual and ever so popular Jean-Louis Palladin Foundation dinner and auction. The Jean-Louis Palladin dinner is undoubtedly the most exciting and anticipated event of the year. Not only do guests have a wonderful time and tremendous meal, but the participating chefs share a camaraderie and spirit that can be felt throughout the restaurant.

Two years ago approximately $40,000.00 went toward scholarship programs of up and coming cooks admiring and studying Jean-Louis’s work. Please save this date; Sunday, October 17, 2010 at Rick Moonen’s rm seafood at Mandalay Bay for a guest chef dinner benefiting the JLP Foundation. Jean-Louis was a talented chef who was humble and generous. He would be so pleased to know that you all think so respectfully of him and in his name allow others to follow in his foot steps.

TIME
Cocktail and Hors d’Oeuvres Reception and
Auction Preview at 5:30, Dinner at 6:30pm

WHEN
Sunday, October 17, 2010

WHERE
Rick Moonen’s rm seafood at Mandalay Bay

PRICE
$295.00 per person, tax inclusive

RESERVATIONS
please call Rick Moonen’s rm seafood at (702) 632-9300

HOST AND EMCEE
André Rochat, RM Seafood & Robin Leach

DINNER MENU
A Menu in Honor of the great Jean Louis Palladin
Dishes from the legendary cook book “Cooking with the Seasons”
By Jean Louis Palladin

Passed Canapés
Cepe Purses and Oyster Caviar Delights, page 162
By Chef Mark Hopper of Bouchon

Champagne Paul Goerg, Blanc de Blancs, Vertus

1st – Alternating Course
Salad of Warm Sea Scallops, White Truffles, Fresh Hearts of Palm, Mesclun, Balsamic, page 185
By RM – Rick Moonen, Gerald Chin, Adam Sobel

Langoustine with Beets and Beet & Lobster Cream Sauce, page 170
By Nine/Nove – Chefs Barry Dakake and Geno Bernardo

Domaine Pastou, Sancerre “La Côte de Sury”, Loire Valley 2009

2nd – Alternating Course
Pumpkin Soup with Shallot Flan, Breast of Squab, Black Truffle Quenelles, Confit of Duck Gizzards, Mire Poix of Pumpkin, Squab and Prosciutto, page 162
By Rosemary’s – Chefs Michael and Wendy Jordan

Cream of Chestnut and Foie Gras Soup with Squab and Chestnut Quenelles and Mire Poix of Squab and Mulard Duck Confit, page 166
By Jean Phillippe Dufoin

Gustave Lorentz, Pinot Gris “Reserve”, Alsace, 2007

3rd – Alternating Course
Foie Gras and Sweetbreads Wrapped in Cabbage Leaves with Sautéed Cabbage and Foie Gras Sauce, page 166
By Andre’s – Chefs André Rochat and Gary FX LaMorte

Braised Foie Gras with Huckleberry Sauce, page 170
By Aureole – Chef Vincent Pouessel

Château Nairac, Barsac, 2004

4th – Alternating Course
Sautéed Salmon and Cilantro in Caul Fat with Celery Root and Lobster Cream Sauce, page 167
By Sensei/Silk Road – Chef Martin Heirling

Pacific Cod with Saffron Potatoes, Saffron Garlic Cream Sauce and a Mire Poix of Red and Yellow Bell Peppers, page 171
By Valentino – Chef Luciano Pellegrini

Domaine Faiveley, Montagny 1er Cru Clos de la Croix Jacquelet, Côte Chalonnaise, 2005

5th – Alternating Course
Magret of Duck with Daube of Cepe Mushrooms, page 171
By Le Cirque – Chef David Werly

Fricassee of Fresh Snails, Crispy Sweetbread Mire Poix, Prosciutto and Chanterelle Mushrooms with Shallot Sauce, page 163
By Eiffel Tower Restaurant – Chefs Jean Joho and Joung Sohn

Maison Louis Jadot, Nuits-St. Georges 1er Cru “les Boudots”, 2004

6th – Alternating Course
Noisette of Roasted Stuffed Venison Loin Wrapped in Venison Mousseline and Wild Mushrooms with Juniper Sauce, page 168
By Chef Arnaud Masset

Hare a la Royale, page 174
By Restaurant Guy Savoy – Chef Hugo Coudurier

Doamine Cayron, Gigondas, Rhône Valley 2006

7th – Alternating Course
Pear Croustade with Armagnac Sauce, page 172
By RM Seafood – Chef Michelle Lee

Fig Mousse with Fig Sauce and Pear Roses, page 180
By Aureole – Chef Megan Romano

Belle de Brillet, Poire Liqueur

Petit Fours
By Chefs Megan Romano and Michelle Lee

To Reserve Call 702.632.9300!

Related Links:

RM Seafood Reservations and Information

Mandalay Bay Resort and Casino

Related posts:

Comments(0)