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

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

(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.

Select dishes include:

Boeuf Bourguignon
Napoleon's Chicken
Coq Au Vin
Smothered Beef Brisket

Split Pea Soup
Potage Parmentier (Potato & Leek Soup)
Brussels Sprouts with Cheese
Risotto al la Piémontaise

Baked Yogurt Tart
Chocolate Mousse
Hungarian Shortbread by Charles
Cherry Clafouti

For more information about the Brown hotel, visit or call (502) 583-1234. The Brown Hotel on Facebook and Twitter