jen carroll’s goodbye dinner

Last Wednesday was Chef Jen Carroll’s last day at 10 Arts. It was also the Philly stop on the Celebrity Chef Tour. To celebrate Jen’s last day, there was a reception followed by a seven course dinner.

Local Philly chefs and mixologists contributed to the reception. The chefs who helped out were Marcie Turney (Barbuzzo), Mike Solomonov (Zahav), David Katz (Meme), Akiko Moorman (Hapa Kitchen), Kevin Sbraga (Sbraga), and Jeff Michaud (Osteria). These chefs served a variety of canapes consisting of foie gras soup, Wagyu beef, lamb croquettes, and sweetbreads, just to name a few.

A couple local mixologists were present during the reception. Katie Loeb of the Oyster House made an Autumn Fizz consisting of Mango vodka, Laird’s 7 year apple brandy, lime juice, housemade orgeat, St. Elizabeth Allspice Dram, black walnut bitters, club soda, and nutmeg. Other mixologists in attendance were John Connor (10 Arts), Al Sotack (Franklin Mortgage), Christina Tessaro (London Grill), and Phoebe Esmon (The Farmer’s Cabinet).

Chef Jen Carroll served the first course, a yellow fin tuna with orange, ginger, and white miso. It was paired with The Marquis de Lafayette Cocktail which consisted of Plymouth gin, cilantro shrubs, and prosecco.

The second course was Fermin Iberico pork with California caviar, and Greek yogurt paired with a Segura Viudas Rose. This course was prepared by Chef Victor Albisu of BLT Steak in Washington DC.

Chef Eli Kirshtein, contestant of Top Chef: Las Vegas, prepared the third course of Marvesta shrimp with whipped cauliflower and piment d’espelette. Kirshtein’s dish was paired with a 2009 Domaine Serene Chardonnay.

The fourth course was prepared by Chef Adam Sobel of Bourbon Steak in Washington DC. Sobel served sturgeon poached in duck fat with apples, chanterelles, and baby turnip. The sturgeon was paired with a 2009 Davis Bynum Pinot Noir.

Course five consisted of Lola duck breast, Hudson Valley foie gras, and duck confit crepinette with rhubarb and parsnip mousseline. Chef Michael Ginor of Hudson Valley Foie Gras and New York State Foie Gras prepared this course. It was paired with a 2008 Domaine Serene Pinot Noir.

Chef Scott Drewno of Wolfgang Puck’s The Source in Washington DC prepared the sixth course of Creekstone Farms “szechuan style” filet with kabocha squash puree and caramelized shallot sauce. The filet was paired with a 2007 Rodney Strong Cabernet Sauvignon.

The dessert course was prepared by 10 Arts’s own Monica Glass. Glass served a pumpkin budino with brown butter, bourbon, apple, hazelnut, and sour cream sorbet. Dessert was paired with a 2009 Villa Rosa Moscato d’Asti.

jen & monica

It was a fantastic night of fun and delicious eats. I wish Jen the best of luck in the future and look forward to seeing what she has up her sleeve!

If I only had enough in me to make it to the after party. I heard it was crazy…

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