Like so many chefs, I was shocked and taken aback by the death of Anthony Bourdain. His writing was such a humongous influence to so many chefs that were looking for direction. His blunt "tell it like it is" style of writing and speaking, was something new to many of us and gave many in the industry "a voice."
Mental illness is a touchy and controversial subject in the culinary industry. Many are afflicted, however, most refuse to say anything for fear of the stigma attached to mental illness. With the circumstances surrounding Anthony Bourdain's death we at La Petite Pierre have partnered with Josh Wamsley of Mazunte, Tommy Quitter of Tramonte and Sons, and Dana Adkins of Premier Produce One to put together a benefit dinner for the Suicide Prevention Hotline of Cincinnati.
Join us on July 18th for a 6 course menu featuring some of Chef Anthony Bourdain's, classic inspired dishes, as well as some of his favorite foods.
First of all, I am very excited about what this dinner is becoming and what has transpired over the last couple weeks. All three of us, Chefs Dana, Josh, and myself, sat down to tell each other stories and experiences that pertained to each of our backgrounds related to Anthony Bourdain. We immediately established that we want each dish to speak to Anthony's personal philosophy and his love of various cuisines. Out of that conversation we came together, blending our own personal styles to create what will surely be a memorable evening.
Other exciting news; we have partnered with David Bach of Cincinnati Wood Collaborative and will be raffling off a few of their custom wood cutting boards. If you know anything about CWC's work, then you know his woodworking is absolutely stunning and is a perfect accent/ conversation piece for any kitchen.
The outpour of support for this event has been frankly, amazing. After talking to multiple people, I've learned of a greater need close to home in the organization 1n5. They focus on stopping the stigma associated with "mental illness." The organization just recently won the National Jefferson Award, which is awarded to organizations or people that do extraordinary things without any expectation of recognition. Please join us in helping this noble cause. Check out their website https://1n5.org/
- First Course -
Escabeche of Walleye, XO Vinaigrette, Frisee, Soy Cured Egg
- Second Course -
Singaporean Laksa of Kentucky Red Claw "Lobster"
- Third Course -
Escargot de Bourguignonne, Green Garlic, Shallot, Baby Yukon Potato
- Fourth Course -
Sweetbreads, Port, Cherries, Espresso Foie Gras Emulsion, Hazelnut
-Fifth Course -
Mole Poblano Crusted Veal Short Rib, Yucca, Radish, Tomatillo, Cilantro
- Sixth Course -
Sweet Plantains, Pomegranate, Crema, Sweet Corn Caramel, Plantain Chips
Price will be $125, tax and gratuity not included.