Carmichael’s Booksellers will be on hand to sell copies of The Preservation Kitchen, which chef Virant can personalize. For more information or to make reservations, please call the Brown Hotel at (502) 583-1234.
The evening’s dinner menu will feature:
Plated Hors d’Oeuvres
Chicken liver mousse on grilled bread with an assorted pickles and jams
Accompanied by a Beer Jam Manhattan
Fried Green Tomatoes
Lightly breaded and fried tomatoes with basil mayonnaise and local lettuces
Grilled New York Steak with Fennel Panzanella Salad
Served family-style with braised lima beans and a pickled summer squash salad
Raspberry Brown Butter Cake
Topped with yogurt ice cream and elderflowers
About Paul Virant: Chef Paul Virant of Chicago’s Vie and Perennial Virant is a nationally recognized chef and restaurateur. He released the first canning manual and cookbook authored by a Michelin-starred chef in spring 2012. The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux is a collection of Paul Virant's canning techniques, preserve recipes and seasonal menus. The cookbook (hard cover, ISBN 978-1-60774-100-8, $29.99) is inspired by chef Virant’s award-winning fare and reveals the magical world of capturing flavors in a jar. Virant was nominated for a James Beard award in 2011 and has appeared on The Today Show and Iron Chef America.