Join Forsythia as they celebrate the legendary Julia Child in an exclusive culinary event, bringing her iconic recipes to life with a modern twist.
Forsythia, the acclaimed French restaurant, and bar in Old City, Philadelphia, is gearing up to honor the culinary trailblazer Julia Child in their upcoming installment of The French AF Series. Aptly titled “Mastering the Art of French Cooking by Chef Julia Child,” this five-course dinner will showcase renowned recipes from Child’s bestselling cookbook. Guests can expect delightful dishes like Soup Au Pistou and Quenelles de Poisson, expertly paired with optional wines curated by Ray Gazdzinski of Vine Street Imports.
Julia Child was an iconic American chef, author, and television personality best known for her influential role in bringing French cuisine to the American public. In 1961, she co-authored the groundbreaking cookbook “Mastering the Art of French Cooking” with Simone Beck. The book became an instant hit and is still celebrated as a definitive guide to French culinary techniques and recipes. Child passed away in 2004 but is remembered as a culinary trailblazer, a beloved television personality, and a true pioneer in the world of cooking and gastronomy.
The French AF Series at Forsythia provides Chef Christopher Kearse and his team the perfect platform to experiment with classic French ingredients and techniques while presenting a modern twist. The event offers an exclusive dining experience, available for just one night, that allows food lovers to savor the authentic flavors of French cuisine with Kearse’s innovative touch.
The first course includes Soup Au Pistou, a Provençal vegetable soup made with garlic, basil, and herbs. This will be paired with a Domaine L’Epinay Primula Sauvignon Blanc from the Loire Valley vintage 2020. L’Omelette Roulée aux Pipérade is a rolled omelette with peppers, onions, and ham for the second course. This will be paired with a Domaine Huet Vouvray Petillant from the Loire Valley vintage 2015. The third course consists of Quenelles de Poisson, fish quenelles with Blue Crab Sauce. This will be paired with a Cornin Bourgogne Blanc from the Burgundy vintage 2018. The fourth course includes Ris de Veau Brasés à L’Italienne, braised sweetbreads with brown mushroom sauce. This will be paired with a Domaine Mas Blanc Collioure Syrah, Mourvedre, and Grenache from the Languedoc-Roussillon vintage 2015. Finally, the fifth course comprises Clafouti aux Pruneaux, a plum flan. This will be paired with a Domaine Mas Blanc Banyuls Colloque from the Languedoc-Roussillon.
For those seeking the all-inclusive experience, the optional wine pairings offer a guided journey through each course, expertly selected by Ray Gazdzinski. The event celebrates Julia Child’s indelible influence on Chef Kearse’s culinary career.
Mastering the Art of French Cooking by Chef Julia Child will occur at Forsythia on Wednesday, August 9. Reservations are highly encouraged, and guests can secure their spot by visiting the restaurant’s website.
“Find something you’re passionate about and keep tremendously interested in it.” – Chef Julia Child.
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