By Amy Drohen

sushiatx.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 impressive group of inductees included James Beard awarded Chef David Bull from La Corsha Hospitality Group; Harlan Scott of Parkside Projects; Bekki Callaway owner of Skinny Lane Farm;  Texas State Representative Eddie Rodriguez, Chair of the Texas Farm to Table Caucus; and Carla Williams of the Auguste Escoffier School of Culinary Arts. Michel Escoffier was also celebrated.  Michel was made an honorary Texan by Governor Perry and was presented with the Texas state flag that was flying above the state capital that evening.


Olive and June

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

One Response