By Amy Drohensushiatx.blogspot.com | @SushiGirl_ATX
On October 16th Michel Escoffier, the great-grandson of master chef Auguste Escoffier, inducted five local talents into the esteemed disciples of d’Escoffier. Fittingly a giant ceremonial spatula sprinkled with a bit of culinary humor was used during the induction. Michel shared his great-grandfather’s passion and mission that continue to be achieved with the generations that take after him.
|Michel Escoffier Honorary Texan|
The ceremony and reception were held at the gorgeous Olive and June treehouse. During the reception inductees and guests enjoyed a handsome selection of wines that paired beautifully with the delicious hors d’oeuvres provided by Olive and June. My two favorite dishes of the evening were the savory pork meatball skewers with fig mostarda and tomatoes and the ricotta cheesecake complimented with salted vanilla caramel topped with Prosecco poached blackberries. Courtney Smith, resident wine expert and Assistant GM at Olive and June, recommended Cruzat Clasico Brut and the 2003 Dicatum.
|Olive and June – meatball skewers|
|Olive and June – ricotta cheesecake parfait|
Auguste Escoffier School of Culinary Arts website
Auguste Escoffier School of Culinary Arts Facebook page
Olive and June website
Olive and June Facebook page