Patina Alumni Celebration {special dinner}

Like Homecoming.

For chefs.

Fall Terrine of Rabbit, Squab and Foie Gras

with persimmon, pomegranate, and pistachio aillade, by Octavio Becerra of Palate Food + Wine (Patina 1989- 2005)

Glazed Vegetable Mosaic

with navette oil and jus de cuisson, by Tony Esnault, Patina 2009 - present. This dish could have converted me to vegetarianism.

Uovo in Ravioli with White Truffle Butter

with Burgundy truffles, by Theo Schoenegger of Sinatra at the Encore, Las Vegas (Patina 2003 - 2008).

Uovo in Ravioli with White Truffle Butter

When the plates were set down in front of us, no joke, someone in the main dining room passed out. The paramedics came.

Uovo in Ravioli with White Truffle Butter

Cut open.

Saint Pierre Vent Basque

John Dory with Iberico ham, squid ink and bacalao puree by David Feau of The Royce at the Langham (Patina 2008 - 2009).

Saint Pierre Vent Basque

Butter Poached Lobster

with Mole Santa Cruz, butternut squash, and lime brown butter sauce by Eric Greenspan of The Foundry (Patina 2001-2004).

Roast Duck, Tourte Gibier, Salmis Sauce

by Walter Manzke of Republique (Patina 1996 - 2001).

Green Apple Coconut Battera

with crispy meringue by Sarah Koechling of Patina (2011)

Chocolates

Breads

Bollinger La Grande Annee Rosé Champagne 1999

Krug Champagne 1990

Heitz Marthas Vineyard 1974

No wonder. Year of the Tiger.

Roast Suckling Pig

Roast Suckling Pig and Wine

Latour 2000

Patina Alumni Dinner Menu

Patina Alumni Chefs in the Kitchen

Walter Manzke

Eric Greenspan, Octavio Becerra

Sarah Koechling

Joachim Splichal, Homecoming King

Patina Alumni Chefs

Patina