The Director of Operations for the Jacques Pépin Foundation, Marissa Ain and the foundation’s Culinary Producer, Susan Wilbur invited me to head up two major dinners in Florida for the program titled, “90 at 90” to celebrate the life of the amazing Chef and Educator.
The ones I am helping curate will be in Orlando and in Coconut Grove. The overall vison is 90 events across America over 2024/2025 of various sizes, styles and price points.
On February 18th there will be the dinner at Sereia helmed by Lisbon Chef Henrique Sá Pessoa along with Chef de Cuisine Miguel Massens in Coconut Grove. See their website for details.
The ’90 at 90’ is in Orlando at NORMAN’S February 28th, 2025.
You can also see the tremendous Guest Chef line up and the dishes we all will be offering below. More information will be available on the Jacques Pépin Foundation website now. Reservations will be handled by our restaurant.
https://www.normans.com/event/Jacques-Pepin-Gala-Dinner/
‘90 at 90’ Gala hosted at NORMAN’S, Orlando
The Pre-Dinner Gala 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 Truffles, 10 Year Old Sake
The ‘90 at 90’ Dinner
Michael Collantes, ‘Soseki’
Shrimp Carpaccio with a Brown Butter Sea Urchin, Yuzu Kosho, Orange Supremes, Crouton, Chives & Espelette Pepper
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
Carlos Robles Molina, Kyle Rhodes and Gloriann Rivera, ‘NORMAN’S’
Anchovy & Mirepoix Marinated Pan Roasted Bison Mignon, Toasted Breadcrumbs, Syrah Jus and a Lobster-Potato Gratin with Caviar,
Stefan Riemer, Disney’s Corporate Executive Pastry Chef
Chef Jacques Chocolate Soufflé Cake
Champagne Pickled Berries, Tahitian Vanilla Chantilly