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.
![JPF Newsletter Chef's Corner](https://jp.foundation/wp-content/uploads/2022/07/overlay-chef-corner.jpg)
The JPF Monthly Newsletter
Stay up to date about Foundation events and JPF’s support of culinary education nationwide. Receive recipes, techniques, and tips for your own cooking.