|
Owner/Chef Francesco Palmieri resurrects a selection of frighteningly amazing dishes from A Treasury of Great Recipes by Vincent & Mary Price. Many of the restaurants referenced in the book have long since vanished, but Chef Palmieri has conjured an exclusive dinner where he will recreate six legendary dishes from these great restaurants of the world in his own style, paired with wines for $130 per person or $95 without wine.*
We all know Vincent Price as the King of Horror, but the master of the macabre had a very interesting, but lesser known side - he and his wife Mary were food connoisseurs or what we fondly refer to today as "foodies". They traveled around the world exploring its great restaurants, and in 1965, they released A Treasury of Great Recipes, a beautiful 465-page compilation cookbook of menus, recipes, illustrations and photos from famous restaurants, chefs, bistros and even a museum. The book appropriately finishes with a selection of their own personal recipes.
As the Prices so eloquently stated, "The purpose of this book is to invite you to dine, wine, break bread, partake with us of our favorite dishes gleaned from kitchens all over the world . . . Behind the scenes we've met the alchemists in tall, white hats who have initiated us into their mysteries."
Chef Francesco says, "Guests are encouraged to bring any Vincent Price memorabilia and share any related stories. This will be an interactive dinner where Vincent Price movies will be shown, music played and discussion welcomed. Guests should feel free to dress expressively." He joked, "We dare you to enter the dark and hauntingly delicious world of the Prices."
*Price does not include tax/gratuity. ** Reservations are required and space is limited: call 973-337-6421. Dinner begins at 7pm on October 31, 2012. |
|
|
VINCENT PRICE COOKBOOK DINNER
MENU
6 Course Dinner & Wine Pairing
$130 pp with 5 wine pairings / $95 pp without wine
Amuse
Duck Liver Mousse / Apple / Crispy Shallots
(adapted from Lüchow's, NYC, p. 244)
Course I
Endive & Beet Salad/ Apple / Blue Cheese
(adapted from Antoine's, New Orleans, LA, p. 326)
Course II
Boned, Stuffed Quail with Sauce Diable
(adapted from The Hotel Réserve, Beaulieu, France p.36)
Course III
Spinach Lasagna /Béchamel / Crispy Tomato
(adapted from The Royal Danieli, Italy, p. 106)
Course IV
Deviled Crab / Sriracha Aioli
(adapted from Old Original Book Binders, Philadelphia, PA p. 315)
Course V
Filets of Lamb / Onion Sauce
(adapted from Tour d'Argent, Paris, France, p.69)
Course VI
Pot de Crème Chocolat / Brandy Snaps
(Vincent & Mary Price, specialty of the house, p. 407)