“La Vie Rustic” Prix-fixe is Now 50% Sold Out
A week ago we announced the last in our summer “Sunday Evening Series” of special events: A prix-fixe dinner and book signing celebrating the publication of Georgeanne Brennan’s latest cookbook, “La Vie Rustic,” set for September 24 starting at 5:30 p.m. Without announcing the menu, only 34 seats remain out of 65 available. RESERVE NOW!
In the world of cookbook authors, Georgeanne is a rock star, with some 30 titles to her credit. She is a James Beard Award winner and is widely recognized for two works: “A Pig in Provence” and “Potager: Fresh Garden Cooking in the French Style.” We are absolutely delighted she is coming to Old Town Auburn.
Chef Alexander has created a menu inspired by La Vie Rustic and blessed by Georgeanne. Cost for the event is $120 per person, and everything is included: three French wine options, tax, tip and a copy of the cookbook (one per couple or single guest; retail price is $35, $22.48 on Amazon). All reservations must be pre-paid online and because this is an event limited to 65 guests, there will be no refunds.
We’ll start the evening by rallying in the bar with a welcome glass of wine and a conversation with Georgeanne. We’ll discuss her career, her approach to developing cookbooks and, of course, her process for maintaining life on two continents (Winters and Provence). We’ll adjourn to the dining room and Georgeanne will circulate through the buildings to sign your books with a personal message.
Here’s Chef’s menu, served family style:
Appetizers on table upon arrival:
Selection of artisan and house-made charcuterie served with Pickled Summer Vegetables, Seasonal Fruit, Violet Mustard and Epis Baguette.
• Pork and Pistachio Pate
• Saucisson Sec
• Rabbit Rillettes
• Chicken Liver and Foie Gras Mousse
• From the cookbook: Goat Cheese with Lavender-Pepper Honey (Vegetarian)
Heirloom Tomato Salad with Roquefort, Shaved Celery, Frisée, and Walnut Aillade
• Plum Wood Roasted Pork with Armagnac and Preserved
• Elephant Heart Plums
• Honey Glazed Early Fall Vegetables
• Swiss Chard and Fennel Gratin
Dessert (from the cookbook):
Frozen Meringues with Lemon Verbena Cream, Stone Fruit and Berries