10th Annual Jean-Louis Palladin Dinner at Alize, October 16th

Start:: October 16, 2011 12:00 am
End:: October 16, 2011 11:00 pm
Cost:: 295

Venue:: Alize at the Palms
Address:: Las Vegas, NV, United States

For the tenth year, André Rochat is pleased to host the annual and ever so popular Jean-Louis Palladin Dinner, Friends of James Beard Benefit® dinner and auction to benefit the James Beard Foundation. The Jean-Louis Palladin dinner is undoubtedly the most exciting and anticipated event of the year. Not only do guests have a wonderful time and tremendous meal, but the participating chefs share a camaraderie and spirit that can be felt throughout the restaurant. Last year approximately $40,000.00 went toward scholarship programs of up and coming cooks admiring and studying Jean-Louis’ work. Please join us; Sunday, October 16, 2011 at Alizé at the Top of the Palms for a guest chef dinner benefiting the Jean-Louis Palladin Dinner, Friends of James Beard Benefit®. Jean-Louis was a talented chef who was humble and generous. He would be so pleased to know that you all think so respectfully of him and in his name allow others to follow in his foot steps.

TIME
Cocktail and Hors d’Oeuvres Reception and
Auction Preview, 5:30pm at Ghostbar. Dinner, 7:00pm at Alizé

WHEN
Sunday, October 16, 2011

WHERE
Alizé at the Top of the Palms

PRICE
$295.00 per person, tax inclusive

RESERVATIONS
Please call Alizé at (702) 951-7000

HOST AND EMCEE
André Rochat & Robin Leach

DINNER MENU

Passed Canapés
Roquefort Bouchon, Apricot Purée Glaze, Pecan Nuts, Banyuls Syrup
&
Hot Chinese Buns, Soya Sauce Shallot Fondue
Smoked Eel, Domestic Sevruga Caviar
&
Yuko Potato Chips, Aged Balsamic, Date Purée
&
Jack Daniels & Guinness Cube, Ginger Cake Powder
&
Goat Cheese Tartlet, Meringue, Colombo Disc
Pascal Sanchez, Executive Chef – TWIST by Pierre Gagnaire

Taittinger, “Brut Millesimes” 2003

1st – Alternating Course
Chilled Maine Lobster Salad with Celery Root & Green Apple Rémoulade
Lobster Glace, Black Truffle Vinaigrette
Mark Purdy, Chef de Cuisine – Alizé at the Top of the Palms Casino Resort
or
Beef Carpaccio with Watercress Salad
Fried Quail Eggs, Marinated Wild Mushrooms
Shaved Parmesan Cheese, Home Made Grain Mustard Aioli
Arnaud Massat, Executive Sous Chef – Mandalay Bay Hotel & Casino

Château d’Aqueria, Tavel Rosé, 2010

2nd – Alternating Course
Casco Bay Sea Scallop, Compote of Belgian Endive
Alsace Gewürztraminer Jus
Joung Sohn, Executive Chef – Eiffel Tower Restaurant, Paris Hotel
or
Gn-Avioli stuffed with Sottocenere Cheese
Sautéed Pioppini and White Truffle
Luciano Pellegrini, Chef/Owner – Valentino, Venetian Resort Hotel Casino

Domaine Emil Beyer, Pinot Gris, Alsace, 2009

3rd – Alternating Course
Pan Roasted Wild Columbian Sturgeon
Spice Cured Pancetta / Littleneck Clams / Peppercorn Jus
Grant MacPherson, Chef/Owner – Scotch Myst
or
Stuffed Saddle of Rabbit
Pink Apples, Bacon, Foie Gras, Gilcrease Cider
Royden Ellamar, Chef de Cuisine – Sensi at Bellagio

Domaine Ferret, Pouilly-Fuissé, 2008

4th – Alternating Course
Sea Urchin Tongues with Sea Urchin Flan, Sea Urchin Sauce
Brian Howard, Executive Chef – Comme Ca, Cosmopolitan
or
La Timbale de Queue de Boeuf Kobe
Gregory Pugin, Executive Chef – Le Cirque, Bellagio Hotel and Casino

Roger Moreaux, Sancerre Rouge, Caractere, 2008

5th – Alternating Course
Togarashi Crusted Australian Kobe Beef Strip Loin
Spinach Mousseline, Confit Yukon Gold Potatoes Black Truffle Jus
Vincent Pouessel, Executive Chef – Aureole, Mandalay Bay Resort & Casino
or
Mary’s Farm Organic Chicken
Fresh Truffle, Celery Root Purée, Roasted Fennel, Cippolini Onions
Burgundy Sauce
Barry S. Dakake, Executive Chef – N9NE Steakhouse, Palms Casino Resort
Geno Bernardo, Executive Chef – NOVE Italiano, Palms Casino Resort

Maison Louis Jadot, Nuits-St. Georges, 2007

6th – Alternating Course
Roasted ‘Brie de Meaux’ with Calvados, Celery Apple Salad
Cider Gelée and Walnut Bread
Laurent Pillard, Executive Chef – Burger Bar & Fleur
Mandalay Bay Resort & Casino
or
Cheese Trio
Caramelized Pear Stilton Bleu Cheese Dried Apricot Filo Dough
Brillat Savarin Toasted Brioche
Goat Cheese Crusted with Pink Peppercorn and Pistachio
Jean Philippe Dufoin, Chef/Owner – Creative Catering

Rothman & Winter, Orchard Apricot Liqueur, Austria

7th – Alternating Course
Dark Chocolate Grand Marnier Linzer Tart
Candied Orange, Honey Caramel Crème, Sesame Brittle
Megan Romano, Executive Pastry Chef – Aureole
Mandalay Bay Resort & Casino
or
Tarte Tatin with Spiced Pumpkin Sorbet
Lavender “Jam” & Marcona Almonds
Bryan Podgorski, Chef de Cuisine – Bouchon at the Venetian

Broadbent, 10 year Malmsey, Madeira
or
Paul Goerg, Brut Rosé Champagne, Vertus

Après Diner
Coffee or Tea and Petit Fours
Tammy Alana, Pastry Chef – Alizé at the Palms & Andre’s at Monte Carlo

To Reserve Call 702.951.7000!