French-American Fare
A menu that spans the Atlantic to reveal the best of both continents begins with Sautéed Soft Shell Crab on Asparagus garnished with tomato, garlic, and tarragon. Then, Jacques demonstrates the boning of a chicken to make Chicken Ballottine Stuffed with Red Rice, a dish to impress! Pears in Grenadine elevates poached Bosc pears for a perfect ending.
#CelebrateJacques at Home Starting in May
Starting May 1, we have a new way to participate in our Home Cook 90/90 Celebration Campaign. Host a celebratory fundraiser in honor of Jacques’ 90th birthday at your home for a fun and impactful way to be a part of the JPF’s work.