Photos courtesy of Inn at Little Washington
Patrick O'Connell and Jacques Pepin
Renowned chefs Patrick O'Connell and Jacques Pepin will join forces Sunday, Jan. 29 in Washington, Va., for two special events celebrating Pepin's new book, "Art of the Chicken: A Master Chef's Paintings, Stories and Recipes of the Humble Bird."
Tickets go on sale Friday, Jan. 13 for both events.
The first event will kick off Jan. 29 at 11 a.m., when the two will take the stage at The Little Washington Theatre for a "colorful conversation" followed by a four-course lunch at the Inn at Little Washington, a three-star Michelin restaurant.
Later that day, at 6 p.m., a cocktail reception and exhibition of Pepin's paintings are scheduled, followed by a four-course menu inspired by Pepin's book. Pepin's art will be available for viewing and sale throughout the weekend at The Inn's Tavern Shops. Giclée prints as well as original pieces will be on display and Pepin will be available signing books. No reservations are required.
Image courtesy of the Inn at Little Washington
Paintings by chef Jacques Pepin will be on display at a gallery reception and for sale at the Inn at Little Washington's Tavern Shops.
Pepin's book celebrates his lifelong love of chickens—featuring dozens of his celebrated paintings, a treasure trove of poignant and often humorous stories, and sprinkled with recipes throughout.
Chicken may not be an extravagant ingredient, but for master chef Pépin, it is the one he turns to most frequently—to cook and to paint. In his illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his "maman" turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child.
Finally, with this book, readers will learn many of the chef’s secrets for the first time. He shares his collection of antique and hand-made molds, the secrets of sugar work, key recipes for beautiful cakes and exotic sorbets, and opens a new world of possibilities—some even attainable—for professionals and home chefs alike.
Tickets for the program and lunch go on sale Friday, Jan. 13 at 9 a.m. Tickets for the reception and dinner will also be for sale.
For more information, call 540-675-3800.
