French Cuisine at Plains Gala

OK, I am going to just say it out loud. “Deb, you finally are ahead of the game” There, I said it. I am always telling you about the event after it happens, but not this time.

I got so excited when I heard the advertising for the upcoming Gala at the Plains this Saturday May 3. They are serving French Cuisine! I thought well what exactly does that mean?

In my world it means very rich food and a lot of wine, yes! Nor, by the way, is that bad in my book. But I still was very curious as to what the cuisine is.
The thing that also made me excited was that I have seen the art form in the food that Andrea makes with her gift of cooking. She not only loves what she is doing but the food has been infused with that love.

Now I also know that she has some very talented people in the kitchen with her. Marcie for one, “Game Feed Queen,” can do the most amazing things to with food. And I know that Brent has a magic touch with flavors too, I am still craving that Asian salad, hint, hint. Put them all together and, c’est magnifique!! I sent some last-minute questions to Andrea and Peter at Cafe Muse.

Unfortunately I did not know that Nichole, from Nichole’s Fine Pastry, will also have her beautiful desserts there. I apologize for not having more information for you about that. Ah, looks like you will have to take in the event to get the visual and culinary art flavors of it all.

High Plains Reader: When did you decide on a French-inspired menu for the Gala?

Peter Kelly: Rodin and French food was an easy match to make. Andrea is a Francophile and generally inspired by French cooking—having spent college time in Paris and the South of France. We did two special dinners leading up to this which was French menus as well—one that was more bistro-style and the second being more Parisian. We were pleased with the response to both events.

HPR: French Cuisine, hmm what are some of the things you will make?

PK: With our inventory of artisanal cheeses, we will offer a selection of European cheeses and accompaniments, with housemade breads and crackers. Mason Lewis, a recent graduate of the Culinary Institute of America, will make his lovely chicken liver mousse, which will be paired with Dave’s flax crackers. We will also offer: fresh spring vegetable crudité with aioli; roasted beet napoleons with boursin; gougeres; new potatoes with creme fraiche and caviar; French ham-wrapped asparagus with Mediterranean salsa; olive crostini with chevre and oven-dried cherry tomato; cassoulet tartlets; beef and roquefort vol au vents and endive spears with smoked-salmon-and-caper-salad. Nichole will be offering a wonderful selection of French pastries for dessert.
HPR: Do you think that this style of food is hard to cook for the average person?
PK:No, not at all thanks to Julia Child, who was a great demystifier of French cuisine. The amazing part of French cooking is that they take such pride and pleasure in the essential ingredients and it does make a discernable difference.

HPR: I assume there will be great cheeses…
PK: Roquefort, a tangy, slightly grainy and salty blue, will be paired with beef sirloin in a puff pastry vol-au-vent; Morbier, a great melting cheese with an ash layer dividing the two halves of the semi-soft cheese. Traditionally, the bottom half of the cheese was made with the morning cow’s milk, the cheese was sprinkled with wood ash to keep a skin from forming, and the top half of the cheese would be made with the evening’s milk.
HPR: Will there ever be a French evening dinner?

PK: We did two. To avoid missing future dinners and events, feel free to check out our website, http://www.greenmarketcater.com

HPR: OK, another assumption, is the art of the food a reflection of the work in the Museum? Did you get your inspiration from the art?

PK: The works are sensuous and beautiful. Although the work has a grandeur of scale and volume, there is a refined delicacy to the emotional impact of the pieces—partly related to the fact that they involve the body. The food doesn’t directly relate to the work, but to the culture that gave life to Rodin.

HPR: Anything you would like the public to know about your upcoming French appetizers that I did not ask??
PK: You covered it.
Oh, and I almost forgot, Nichole Hensen of Nichole’s Fine Pastry is planning on bringing an assortment of tartlets including fresh fruit, lemon curd, and chocolate; petit fours glace; profiteroles; truffles and cookies. Yum! You better get there before me.

Have a great weekend. Eat well and stay safe. Until next week…

If You Go

WHAT: 12th Annual Spring Gala
WHERE: Plains Art Museum
WHEN: Sat, May 3, 7pm-midnight
INFO: (701) 232-3821