Dinner with Jacques Pépin at The Prescott

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The Prescott Hotel

Dear Diners and Culinary Adventurers,
Stag Dining is thrilled to work in conjunction with Kimpton’s Prescott Hotel and some esteemed Postrio alumni to produce a very special evening honoring Chef Jacques Pépin and the 100th Anniversary of the Prescott.  Chef Pepin will be on-hand to mingle with guests and share a few anecdotes and laughs from over the years. Our own Chef, Jordan Grosser, previously Chef de cuisine at Postrio, was influenced by Jacques’ grace and sage culinary wisdom and is very excited to consult with this culinary master on the menu for the evening. Before he even wanted to be a chef, Jordan recalls watching him on TV as a child and was fascinated by Jacques’ voice and what delicious things he was making.

Throughout the 14 years of Jacques’s illustrious career that played out here in San Francisco with KQED, the Prescott Hotel in Union Square has been the place Jacques has called home. Jacques’ name is synonymous with the legends Julia Child, Paul Prudhomme, Martin Yan and Wolfgang Puck that have changed the way we see food and are responsible for bringing a great culinary presence to the United States. Being that Postrio and the Prescott have been home for the Stag’s events over the last four years, we felt it only fitting to partner with the hotel in a dinner honoring Jacques’ impact in the home kitchens as well as restaurants over the years by showcasing a meal centered around Chef Pépin’s recipes featured on KQED.

Jacques Pépin & KQED: Chef Jacques has contributed six decades of culinary magic over his storied career. In the Bay Area we know him best from his 14 years of television tutelage that he has given us through KQED.  Heart and Soul, Pepin’s final cooking series on public television, is aimed with a personal direction. Heart and Soul travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.

Time: 8:00pm - 11:00pm
Address: 5
  • Ratatouille

    little fish, olives, migas, poached egg, caviar
    Jean D’Arc 2013-Hobo Wines Chenin blanc Orange wine

  • Brandade de Morue au Gratin

    sea urchin, parsley sauce, pickles
    Deerblood Rosé 2013- Bodkin x Stag Dining

  • Braised Sweetbreads in Mirepoix

    frisée, celeriac, truffles, gremolata, barquette
    2011 Sunce’ Winery Montgomery vineyard Russian River Pinot Noir

  • Squab a L'Orange

    frisée, caperberry, kumquat, squab jus
    Erick Kent  2011 Barrel Climber, Russian River Valley Grenache

  • Crepe Suzette

    crepe napolean, brown butter ice cream, meyer lemon curd, anise hyssop
    MiraFlores Winery NV Princessa Muscat Canelli