On December 7th, I had the pleasure of attending an intimate gathering at the penthouse of Pamela Johananoff and Matthew Adell, for the launch of The Seasons of Veuve Clicquot: A Social Cookbook for All Celebrations by Stephane Gerschel, global communications director of Veuve Clicquot. Vanessa Kay, President of Veuve Clicquot USA, hosted the event, while guests enjoyed champagne and canapés.
The Seasons of Veuve Clicquot: A Social Cookbook for All Celebrations, published by Rizzoli, is the perfect cookbook to gift for the holidays. The cookbook is divided into four chapters - Spring, Summer, Autumn and Winter, "highlighting centuries-old traditions and expertise of champagne-making while chronicling the brand's world-renowned events and original recipes for celebrations fit for each season".
I couldn't ask for a better way to spend a rainy evening - with amazing food, including a to-die-for black truffle risotto, which is the best risotto I've ever had, and a beautiful performance by Stephane's cousin, that made me feel like I was in France.
I can't wait to try out some of these recipes!
Mixed Berry Tarts
Guests were able to sample a chosen recipe from each of the four seasons featured in the cookbook
Left - Spring: Spring Vegetable Ratatouille - pan seared red mullet fillet, diced baby zucchini, red bell peppers, eggplant, flowering thyme sprig
Right - Summer: Smoked Salmon Tiramisu - house smoked salmon layered with salmon roe mascarpone, baby arugala, sun dried tomato pâté, crema soaked whole wheat bread
Autumn: Duck a la Automne - seared sliced duck breast, pan roasted fall root vegetables & apples, Jerusalem artichoke purée
Winter: Black Truffle Risotto - riso carnaroli, beef stock, Veuve Clicquot, aged parmesan, panna, shaved black truffle
- Kim Weling