’90 at 90′. A GALA CELEBRATION FOR CHEF JACQUES PÉPIN!

Hit the link and read this wonderful story written by Orlando based award winning journalist Faiyaz Kara! The evening just less than one month from now will be one for the books.

After reading his column check out this menu and roster of Chefs. And YES there will be welcoming Cocktails on our beautiful Terrace and wines to accompany each course!

 

‘90 at 90’ Jacques Pépin Gala at NORMAN’S, Orlando

February 28th, 2025

The Pre-Dinner Reception:

Mario Pagán, Chayote

Gloria’s Arroz con Pollo Croquette, Caper Escabeche, Chorizo Aïoli

Clay Miller, The Ravenous Pig

Mini Cheese Soufflés with Winter Truffles

Wendy Lopez, Reyes Mezcaleria

Pork Terrine with Pistachios, Winter Truffles, Cherries, Morels & Cornichons

Ryan Ratino, OMO by Jont:

Scallop “Black Tie”, Kombu, Black Truffle, 10-Year-Old Sake

The Seated Dinner

Ryne Wood, Bacán

Foie Gras Tart

Mango Gelée, Whipped Crème Fraîche, Ancho ‘Fleur de Sel’

Andres Mendoza, Citricos

Onion Crusted Flounder

Sweet Potatoes Confit, Fennel, Cucumber, Shellfish Velouté

Camilo Velasco, Tiffins

‘Poulet Au Vin Jaune’

Pennsylvania Golden Chicken, Black Trumpet and Chanterelles Mushrooms Fricassée,

Black Winter Truffle, Sauce Vin Jaune

Norman’s Team; Carlos Robles, Kyle Rhodes and Gloriann Rivera

Anchovy & Mirepoix Marinated Pan Roasted Bison Mignon, Toasted Breadcrumbs, Syrah Jus and a Lobster-Potato Gratin with Caviar,

Stefan Riemer; Disney Corporate Executive Pastry Chef

Chef Jacques Chocolate Soufflé Cake

Champagne Pickled Berries, Tahitian Vanilla Chantilly

“Food is evanescent.  You make a dish, you eat it, and it’s gone.  It is a short moment in time.  What is left are food memories.  Yet, these food memories are very powerful and will nourish you through the years.”— Jacques Pépin

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