Back in mid-November Culinary Capers Beijing had the true pleasure of being asked to assist with the catering for an event for 250 guests for Alice Waters, the acclaimed chef and owner of Chez Panisse in Berkeley, CA and Founder of The Edible Schoolyard.
Our Beijing team partnered with her chefs with food preparation and on-site execution; supplied the use of our commercial kitchen for their preparation; helped with product and rental sourcing; and supplied the service staff.
Lots of high profile personalities, diplomats and Chinese movie stars attended this groundbreaking culinary event that took place at the US Embassy in Beijing. As you can imagine it took hours to get into the Embassy as all the staff had to be escorted and ID checked.
We nailed the job and the US Embassy loved our Beijing team. Alice Waters called her chefs and ours out for an enthusiastic ovation. The four-course dinner (see below) used sustainable and organic ingredients from all over Mainland China and sustainable wines and olive oil from California.
Read The Atlantic about the gorgeous details about the dinner and photos.
Dinner at the American Embassy in Beijing
in honour of the US-China Forum on Arts and Culture
Chez Panisse Menu
Handmade ricotta and mozzarella with California olive oil
Yunnan ham with wilted greens
Fried onions, herbs and Jerusalem artichokes
Flatbreads with rosemary and sage
At the Table
Petite aїoli with autumn vegetables and farm eggs
Consommé with butternut squash tortellini
Grilled and braised pork with red wine sauce, purée of turnips and garden salad
Apple and candied orange galette with honey ice cream
Sustainable Wines from California
2007 Schramsberg: Blanc de Blancs, North Coast Sparkling Wine
2009 Chateau Montelena Winery: Napa Valley Chardonnay
2008 Au Bon Climat: Isabelle Pinot Noir
2007 Merry Edwards: Russian River Valley Pinot Noir
2006 Jordan Winery: Cabernet Sauvignon