James Beard Foundation presents Farmer’s Bounty Holiday Dinner with Chef Paul Virant December 12, 2011

Chef Paul Virant has long been ahead of the culinary curve at the critically acclaimed Vie, where he serves exquisitely prepared seasonal fare. At newly founded Perennial Virant, the 2011 JBF nominee for “Best Chef: Great Lakes” channels his obsession with pickling and preserving into a gorgeous celebration of locavore cuisine. The freshly made menu by Virant, Vie Sous-Chef Nathan Sears, and pastry chef of Vie and Perrennial Virant Elisa Narow will be paired with a selection of fine beers by Goose Island Beer Co.

A sampling of the multi-course dinner complete with beer pairings from Goose Island Beer Co.: Kentucky Burnt Apple; Salami with Marinated Ricotta, Salt-Cured Olives, Vie Apiary Honey, and Frisee; Yukon Gold Potato Gnocchi with Slow-Cooked Mint Creek Farm Goat; Prairie Fruits Farm Goat Cheese with M&M Ranch Kumquat Marmalade and Pumpkin Brioche.

Official Website: http://www.jamesbeard.org/index.php?q=events_beardhouse_121211