Auguste Escoffier (1846-1935) was known as the ‘father of French cuisine. If he were around today, I’m confident he would be honored to know that our own chef Dave Jones of Log Haven has been selected to create the menu for this year’s Escoffier Dinner ---
The annual event, sponsored by the ACF Beehive State Chefs Chapter is a black-tie wing ding created to honor the spirit of Escoffier as it offers Utah’s best executive chefs the opportunity to show off their expertise in a multi-course meal. I don’t know if the menu always focuses on classic dishes (some of the most difficult to get right), but Jones’ menu has all the earmarks of the kind of dinner you may have devoured in a fine French restaurant of the early 1900s.
So instead of just reading about all the feasts being held around town, whether wine dinners or media dinners for the lucky few, why not go ahead and splurge for spring on this one? $125 per person includes this multi-course feast and fine wine pairings. Reservations required.
Call now to reserve at 801-272-8255 and look forward to:
Smoked Bison Carpaccio
Pan Asian Big Eye Tuna Tartare
Tomato Water Sorbet with English Cucumber
Coulibiac of Loch Duart Salmon
Dry Aged “Filet” of New York
Baby Frisee Salad Blancmange (a creamy white, very light custard that Jones has perfected)
Truffles and Coffee.