Guest Chef Robert Guillou-The Flavors of Provencal, France

Guest Chef Robert Guillou-The Flavors of Provencal, France

A Dinner for Friends with Taste by Guest Chef Robert Guillou  

When: Friday, October 20th, 7:00 pm – 10:00 pm
Where: Regnier Dining Room inside the Wylie Hospitality and Culinary Academy

We are pleased to welcome French-born, JCCC Guest Chef, Robert Guillou to campus for a culinary dinner that will open your eyes to the delicious dishes inspired by the French region of Provence.Helping him is JCCC culinary graduate, Chef Katie O’Connor, who spent the summer working for Chef Robert Guillou at a private ranch in Montana. It was she who suggested that he come back to campus with her for this one night only French wine dinner prepared exclusively for Friends with Taste.Born on the French Riviera, Chef Robert Guillou, has 32 years of experience cooking in kitchens in both France and the United States. He attended culinary school in Monaco, and trained for 8 years in a Michelin-starred restaurant in France before moving to the U.S. in 1998, to continue his culinary career.From there, Chef Robert worked for Ritz-Carlton Hotel in Buckhead Atlanta, and he was the Executive Chef for Joel Restaurant in Atlanta, before opening his own catering business called Prestige Gourmet Catering in Atlanta. Since 2010, Chef Robert has been working for Collier Management Naples, FL as a personal chef.

We invite you to join us for dinner to enjoy this lovely 5-course wine dinner that will be prepared by Chef Robert, Chef Katie and the entire culinary competition team headed by JCCC Chef Instructor, Edward Adel.

Provencal Dinner for Friends with Taste

 

Hors d’oeurves

 

Barbajuian Monegasque – Butternut Squash Parmesan Fritter, Monaco, FR

Pissaladiere Nicoise – Onion and Anchovy Tart, Nice, FR

Painsse – Lemon and Red Pepper Garbanzo Bean Pancake, Menton, FR

 

Menu

 

Crusted Seared Foie Gras with Almond Drages

Vegetable Escabeche

Fig Chuntey

Provence, FR

 

Marinated Cod over Mediterranean Compote

Roasted Fennel Bouillabaisse Gelee

Aioli Crostini with Fish Soup Reduction

Marseille, FR

 

Roasted Lamb Loin over Swiss Chard and Pine Nut Tian

Polenta Cremeuse and Tomato Confit

Short Thyme Lamb Jus

Avignon, FR

 

Tropezienne with Calisson Coulis

Blood Orange Sorbet

Saint Tropez, FR

 

A white and red wine from Provence, FR will be served with dinner.

 

Friday, October 20th7 – 10 pm

Regnier Dining Room inside the Wylie Hospitality and Culinary Academy: 

12345 College Blvd.
Overland Park, KS 66210

Cost: $60 per person 

Buy Ticketshttps://secure.touchnet.com/C20110_ustores/web/product_detail.jsp?PRODUCTID=24209&SINGLESTORE=true

 

Reservations must be made, and you are always welcome to invite guests to come with you to share in this unique culinary opportunity. We look forward to seeing you there. 

 

www.jccc.edu/foundation
913.469.3835

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