FRENCH NIGHT MADIDI

January 13, 2011 2 Comments

The Chefs of French Night Madidi with GM Madge Marley Howell and Chevalier Master French Chef Philippe Boulot. Photography by Langdon Clay

CLARKSDALE, Mississippi

A pictorial essay by Mississippi Delta Photographer Langdon Clay

Deep in the heart of the Mississippi Delta, Saturday, January 8, 2011, a local restaurant played host to eight gifted chefs and one well-informedSommelier for a culinary night beyond compare. The dinner boasted an eight-course dinner with pairings of wine for each. The wine steward was Scott Sutherland of Miko Restaurant in Philadelphia, MS.

As a special treat, the restaurant welcomed renown Master French Chef Chevalier Philippe Boulot from Portland, Oregon, as the Honored Guest for the event. The following will give you a visual taste of the science that went down that night from a tiny kitchen.

: Morgan Freeman’s Madidi Restaurant in Clarksdale, MS

: Co-owner of Madidi Restaurant and Candidate of Governor of Mississippi Bill Luckett, wife Francine, and Chevalier Master French Chef Philippe Boulot. Photography by Langdon Clay

: THANK YOU, CHEFS! Photography by Langdon Clay

: During the Dinner of French Night Madidi in Clarksdale, MS. Photography by Langdon Clay

: A table in the Dining Room at Madidi Restaurant for French Night Madidi. Photography by Langdon Clay

: Course Eight: Macaroons. Chef Phillipe Gelfi of Numero 75, Avignon, France. Photography by Langdon Clay

: Course Seven: Oxtail Marmalade, Bretzel Bread, Bone Marrow & Fleur de Sel. Executive Chef Nick Wallace of King Edward Hotel, Jackson, MS. Wine Pairing: 1995 Chateau Ducru (125). Photography by Langdon Clay

: Course Six: Gulf Coast Bouillabaisse, Vanilla Fennel Poached Grouper Cheeks, Clams, Pickled Gulf Oyster, Olive Oil Spoon Bread, Black Garlic Rouille, Saffron Lobster Nage, Sea Urchin Air. Executive Chef Craig Noone of Parlor Market, Jackson, MS. Wine Pairing: 2007 Celestin Blndeau, “Cuvee des Moulins Bales” Sancerre (12). Photography by Langdon Clay.

: Course Five Gnocchi Parisienne with Veal Sweetbreads, Louisiana Crawfish Tails, Chanterelles, Benton’s Smoked Bacon, Edamame Executive Chef Dan Blumenthal of Mangia Bene, Inc., Jackson, MS Pairing: NV, Duval Leroy, Brut Rose (15). Photography by Langdon Clay

: Course Four Turbot with Poached and Stuffed Artichoke Heart, Champagne Sabayon, Lobster Butter Chef Romain Foubert of Numero 75, Avignon, France Pairing: 1998 J.M. Boillot, Meursault “Les Charrons” (25). Photography by Langdon Clay

: Course Three Foie Gras Torchon, Sauterne and Green Tomato Jelly, Shaved Truffles Executive Chef Levi Minyard of Madidi Restaurant, Clarksdale, MS Pairing: 2005 Chateau Guiraud, Sauternes (125). Photography by Langdon Clay

: Course Two Scallops, Prawns, Lemongrass Broth Chef Tom Ramsey of Ivy & Devine Culinary Group, Jackson, MS Pairing: 2009 J.C. Pichot, “Domaine Le Peu de la Moriette” Vouvray (9). Photography by Langdon Clay

: Course One: Confit Quail Leg, Brioche, Collard Greens and Sunny Side Up Quail Egg Chef Samantha Shelton, Portland, OR Pairing: 2007 Perrin & Fils, Cotes du Rhone Village (8)