Culinary Tour de France at Stella Restaurant
Chef Jacob Burton serves up lessons in the kitchen, geography at Stella culinary lunch lectures
Written by Kristin Close
Crêpe cake with pistachio pastry cream, lemon macerated strawberries and apricot coulis, paired with a 2009 Quarts de Chauma Chenin Blanc. Photo by Kristin Close.
Jacob Burton, 30, is the executive chef of The Cedar House Sport Hotel and Stella Restaurant. After graduating from culinary school in San Francisco, Chef Jacob volunteered on the staff of La Folie, an award-winning French restaurant. Wanting to further his education, Chef Jacob made a popular YouTube channel and created his own online culinary cooking school. He also hosts popular lunch-lecture series at Stella Restaurant.
The lunch-lecture series is called a “Culinary Tour de France.” For guests passionate about great food and cooking, this class will teaches them how to “think like a chef.” Chef Jacob walks guests through his recipes to help them understand flavor structure, cooking technique and the science behind seasoning.
“The cooking techniques were inspired by the French culture,” says Chef Jacob.
Each lunch-lecture includes a four-course meal paired with unique wines. The regions of focus for May 10 were Western France Normandy, Brittany, Loire Valley and Poitou-Charentes. The menu is a classic four-course meal:
-Amuse Bouche – Loire
Rillette trio; salmon belly with preserved lemon and capers, duck with tarragon, pork with pickled mustard seed
First Course: Brittany
Buckley bay oysters with cucumber mignonette, paired with a 2012 Les Baucauds ‘Claude Riffault’
Second Course: Normandy
Sautéed scallops, artichoke velouté, melted leeks and shallots, with mâche, fermented artichoke hearts and carrot peals, paired with a 2012 Benoît Gautier ‘Domaine de la Châtaigneraie’
Third Course: Normandy
Normand pork sausage, caramalized apples and pickled fennel, spiced jus de poulette, paired with a 2011 Domaine du Viking ‘Gauthier-Lhomme’
Fourth Course: Brittany
Slow braised leg of lamd, white bean and tomato casserole, pearl onions, bone marrow and lamb shank demi-glace, paired with a 2011 Clau de Nell Cuvée Violette, Cabernet Franc, Cabernet Sauvignon
Dessert: Loire
Crêpe cake with pistachio pastry cream, lemon macerated stawberries and apricot coulis, paired with a 2009 Quarts de Chauma Chenin Blanc
If you’re interested in unleashing your inner cook, visit www.stellaculinary.com
Chef Jacob will be featured in TQ’s upcoming Summer 2014 issue, due out the last week of June.
The next Culinary Tour de France event, on June 14, featuring Southern France’s Acquitaine, Midi-Pyrénées, Languedoc-Roussillon, Rhône-Alpes, Provence and Riveria, is sold out. Check back with Stella for more events like this in the future
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Category: Wine & Dine
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