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was in his Bregard & Cie. jacket with embroidery, leading the guests into the Inn’s kitchen to allow the guests to rub up against the stoves and whatnot over cocktails and hors d’oeuvres cooked where they stood. They sipped and nibbled to the music of fiddlers, hired for the evening.
“We were approached about this three months ago,” said O’Connell about the evening’s festivities. “The menu was highly reflective of our region.”
And reflective of O’Connell’s newest cookbook, “Patrick O’Connell’s Refined American Cuisine,” which illustrates how America now has a food culture comparable to Europe’s haute cuisine.
From the kitchen, it kras over to the Old Tavern’s ballroom, where speeches were made, before sitting down to an amazing meal:
Sorrel Jelly with Lemon
93.8%