So, Jacques Pèpin was in town yesterday, and a source I like to call "Deep Sandwich"sent me the menu that chef Cary McDowell and pastry chef Carolyn Downs, of Revival, prepared for Pèpin at lunch. As "Deep Sandwich" said, "Pèpin's the real deal! A chef's chef! It's a big thing getting to cook for him!"
McDowell and Downs actually shared the honors with good friends and fellow chefs Gerard Craft, of Niche, and Josh Galliano, of Monarch. My mouth's watering over this menu, which you can read after the jump...
Chopped Iceberg with Pickled Red Onions, Cucumbers, Peppered Cottage Cheese, & Green Goddess
Carrollton Drop Biscuits with "Icebox Jam"
Scallops in Popcorn Consommé with Pork Cracklings & Candied Lemon Zest
"Romana Pizza" with Olive Oil-Poached Tuna & Garden Sorrel
MO Pig Two Ways: Slow-Cooked Belly with Cabbage & Farmyard Stuffed Trotter
Caramel Apple "Pie Iron"
Molasses Cookies, Peanut Butter Fudge and Revival Doughnuts
Cary, if you're reading this, put the duck on the menu for us regular people!
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