Follow the WDRB Newsroom, Reporters and Anchors.More >>
Tweets from the WDRB Newsroom, Reporters and Anchors.More >>
The week of August 13-16, the Brown Hotel will be celebrating the life and recipes of Julia Child in honor of her 101st birthday. Chef Laurent Géroli will be serving new versions of his favorites of her dishes at J. Graham's Café for lunch every day that week. An entrée, side and dessert "a la Julia" will be available on the buffet.
Chef Laurent made Julia's recipe for Cherry Clafouti with classic French techniques that home cooks can try.
Cherry Clafouti Start to finish: 1 hour Servings: 6-8
1 1/4 cups milk 2/3 cup granulated sugar, divided 3 eggs 1 tablespoon vanilla extract 1/8 teaspoon salt 2/3 cup sifted all-purpose flour Butter for baking dish 3 cups pitted black cherries, or canned pitted Bing cherries, drained, or frozen sweet cherries, thawed and drained Powdered sugar for sprinkling
1. Preheat oven to 350 degrees. Place milk, 1/3 cup sugar, eggs, vanilla, salt, and flour in blender at top speed for 1 minute. Lightly butter a 7- to 8-cup baking dish or pie plate. Pour a 1/4-inch layer of batter in the baking dish. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.
2. Spread the cherries over the batter and sprinkle on the sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.
3. Place in the middle position of preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned and a needle or knife plunged into its center comes out clean. Sprinkle top of clafouti with powdered sugar just before bringing it to the table.
(Recipe from "Mastering the Art of French Cooking" by Simone Beck, Louisette Bertholle and Julia Child)
Bon appétit! Brown Hotel celebrates Julia Child Aug. 13-16
Legendary chef's recipes reimagined for lunch buffet at J. Graham's Café
In honor of world-famous chef and author Julia Child, the Brown Hotel will celebrate her 101st birthday with four days of lunch buffet specials in J. Graham's Café Aug. 13 to 16 from 11:30 a.m. to 1:30 p.m. Each day, executive chef Laurent Géroli will reinterpret one of his favorite entrées, a side and a dessert "a la Julia" as part of the buffet. The cost is $18 per person and includes the full buffet with hot entrées, fresh vegetables, antipasto salads, choice of drink and decadent dessert display. For more information or to make reservations, call (502) 583-1234.