Three Fox Vineyards
10100 Three Fox Lane
Delaplane, VA 20144 |
Sunday, September 28, 2008
12 p.m. – 5 p.m.
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Continuing a Washington, D.C. tradition by renowned chef Michel Richard, the 2008 French International Culinary Society’s annual picnic is a special event this year – featuring acclaimed traditional French pork dishes and a Mediterranean buffet from the capital city’s top chefs. This festive culinary experience combines the best in food, wine and the art of their enjoyment.
“La Fête du Cochon,” an ancestral ritual in villages all over France, was the culmination of a three-day period when farmers and neighbors would gather to prepare and preserve pork meat for the winter. The “cochon,” a staple of every French farm, has become an iconic emblem of the French culinary art and the basis for many delicious specialties. Hosted by Michel Richard, and uniting the skills from leading chefs throughout the Washington, D.C. capital region, FICS members and their guests will enjoy an exceptional end-of-summer outing celebrating one of France’s oldest cooking traditions.
A ticket to “La Fête du Cochon” includes:
- A feast "gourmande" of pork dishes prepared by Michel Richard and Washington, D.C.’s top chefs
- A buffet of traditional French Mediterranean picnic selections, side dishes and pastries
- Chefs’ demonstrations and tutorials
- Wine and Champagne tasting
- French luxury showcase
- Raffle
- Full beverage menu of Champagnes, French beer and select wines
- Live entertainment and performance
- “Pétanque” competition
- Winemaker Tour and introduction to “The Art of Winemaking"
Cost: $35 member - $45 non-member
No charge for children under 12. Reservation and advance payment is required. All sales are final
V.I.P. seating area cost: $35 additional per guest
Includes reserved seating in VIP tent with beverage service by wine sommelier.
A feast "gourmande" of pork dishes prepared by Washington, D.C.’s top chefs
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Café du Parc
Chef Christophe Marque
“Poitrine de Porc” ~ Cured Pork Belly
Cityzen
Chef Eric Ziebold
“Joues de Porc” ~ Pork Cheeks
Cuisine Solutions
Chef Gérard Bertholon
“Jarret de Porc & Travers de Porc“ ~
Pork Shanks & Baby Back Ribs
L’Academie de Cuisine
Chef Michel Pradier
“Fromage de Tête” ~ Pork Head Cheese
La Chaumière
Chef Patrick Orange
“Boudin Blanc & Épaule de Porc Braisée” ~
Boudin Blanc & Braised Boston Butt
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Marcel’s
Chef Robert Wiedmaier
“Saucisse de Porc” ~
French Sausage
Michel Richard Central
Chef Cédric Maupillier
“Pied de Cochon” ~ Pig’s Trotter
Michel Richard Citronelle
Chef David Deshaies
“Pâté de Campagne” ~ Country Pate
The Willard Room
Chef Nicolas Legret
“Jambon à L’Os” ~ Bone-In Ham
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Picnic buffet to accompany pork dishes.
- Mixed field greens salad with a julienne of 3 antique apple varieties, fennel, dried blueberries, caramelized
walnuts, camembert and a chiffonade of antique rose petals served with a Calvados/maple syrup vinaigrette.
- Israeli couscous (large grain) salad with dried fruits, Marcona almonds, caramelized onion, parsley and spices.
- Baked red cabbage Alscatian style.
- Lentil salad. (Traditional)
- Haricots verts with bacon, chopped egg and pistachios.
- Black truffle roasted potatoes.
- Chunky apple sauce with cinnamon and vanilla reduction.
- Assorted mustards, pearl onions and cornichons
...and of course, French cheeses, French charcuterie, French breads, French pastries and more.
Also, with the gracious participation of
Jose Galia & Roger Willes of Ocean M Restaurant
Simon Ndjikinia of Bistro Lepic
Patrick Moulet, Patrick Musel of Praline Bakery & Restaurant
Joseph Poupon of Patisserie Poupon
Alain Roussel of La Ferme Restaurant, Baguette Republic and Panorama Bakery
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