Greetings,
Next week, I’m making a quick trip to New York to join Kathie Lee and Hoda on NBC’s Today show. I’ll be appearing on Friday, September 13, during the 10:00am hour.
The ladies have asked me to show them how to make a budget-friendly Parisian picnic feast that takes only fifteen minutes to prepare. I have an excellent menu lined up and I’m excited to be spending next Friday morning with my favorite ladies. Tune in or set your DVRs to watch me in action on Today show, 9/13, 10am.
We are hosting a special wine dinner featuring the wines of the Loire Valley. This Taste of the Loire Valley will be the first in a regular series of wine dinners and tastings hosted by our new sommelier, Alex Bardsley AIWS. Alex has selected wines from independent, family-run estates in the Loire Valley to pair with a special menu that includes classic oysters on the half shell, sautéed Maine scallops, and roasted sirloin with wild mushrooms. Alex is always on the lookout for wines with individuality and character, and the Loire Valley region produces wonderful vintages in abundance.
Alex also happens to be an excellent mixologist; please stop by the restaurant or Jacques’ Brasserie to sample one of the new specialty cocktails that he developed for our bar menu.
Our on-site vegetable garden is still booming. I’ve been preparing our popular Gazpacho soup with the tomatoes, peppers, and cucumbers that we are harvesting daily.
Here is a video link to Chef Jacques TVon YouTube explaining how to prepare our Gazpacho at home (the recipe is printed below). I like to finish the soup with fresh basil from the garden but any available herb, such as parsley or chives, can be added.
I’m also happy to share this month’s winner of our contest for the best embellishment of Monsieur François’ profile: Congratulations to Quentin W of Round Hill, Virginia. Quentin will receive a $200 gift certificate to L’Auberge Chez François.
Our Purveyor of the Month is Congressional Seafood in Jessup, Maryland. L’Auberge Chez François has been working directly with Congressional Seafood for many years to source the best seafood from local fishermen and from around the world. As a (sometime) fisherman myself, I’m happy that Congressional Seafood is committed to sustainable fishing practices.
I know words like “sustainable” and “green” are thrown around so much these days that their meaning isn’t always clear. However, on Congressional’s website, http://www.congressionalseafood.com/, you’ll find an enlightening article about what it means to truly support sustainable seafood.
We look forward to serving you the finest, freshest ingredients in all of our dishes.
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Best Culinary Wishes,
Chef Jacques
Gazpacho Soup
Serves 6
4 to 6 large ripe tomatoes, peeled and seeded (3 cups)
1 bell pepper (1/2 cup)
2 stalks of celery (1/3 cup)
½ cucumber, peeled and seeded (1/2 cup)
1 carrot (1/3 cup)
1 clove garlic, peeled
2 tablespoons red wine vinegar
¼ cup olive oil
Salt
Freshly ground pepper
1 tablespoon finely minced fresh basil
Grind all the vegetables and garlic through a food mill. We prefer a course texture which is difficult to achieve with a food processor. Transfer into a large bowl and add the remaining ingredients. Mix thoroughly and season to taste. Cover and refrigerate. The soup must be chilled before serving.
Hint: Use tomato juice to thin the soup if too thick.
