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June 16,
2003
A Conversation with Thomas Keller: The Soul of Haute Cuisine in America
Clark Wolf and Thomas Keller discuss the past, present and
future of the French Laundry, and the impact that the restaurant has had
on haute cuisine in America
Acclaimed French Laundry chef and proprietor, Thomas Keller, was the
featured guest at the fourth program in SFPFS's speaker series, Stirring
the Pot. In a discussion held at San Francisco's Ritz-Carlton Hotel and
moderated by food consultant Clark Wolf, Keller spoke about his pride in
the success of The French Laundry, the important relationships he has
built with purveyors of regional food products, and his early
experiences working in Los Angeles and New York.
Keller is about to return to Big Apple to open a restaurant with the
"same menu, format and food philosophy" as The French Laundry. A
temporary closure of the landmark Yountville restaurant will allow a
core group of kitchen and administrative staff to join Keller on the
east coast as he "inoculates [The French Laundry's] culture into that of
the New York staff." The two-month, mid-winter closing will also allow a
renovation of the historic stone building housing The French Laundry,
including the installation of "a proper wine cellar" and an increase in
administrative space.
Sous-Chef
Frederec Chabert and Chef Sylvain Portay from the
evening's host hotel, The Ritz Carlton, serve up decadent appetizers on
the Garden Terrace.
"No matter how much the back of the house may change," Keller reassured
SFPFS members, "the [French Laundry's] dining room size is to remain at
62-seats. We have high standards, and the renovation will simply allow
us to offer our guests a better dining experience."
A food tasting following the discussion introduced The French Laundry's
purveyor partners to SFPFS members, and The Ritz Carlton's Dining Room
Chef, Sylvain Portay, provided a menu of appetizers inspired by their
specialty products.
Jonathan Yohannan of Ketchum and Patricia Schneider of
Context Marketing relax by the California Milk Advisory Board cheese
tasting station.
Colin Lafrenz from Royal Hawaiian Seafood and cooking teacher
Kathy Lautz brought their love of fresh fish, along with two
"feisty" lobsters to the purveyors' tables.
Marion Cunningham and Thomas Keller catch up after the
presentation.
Victoria Green of JRN Associates and Ed Keller, Thomas'
father, toast a successful and vibrant evening with wines from Trinchero
Family Estates.
A SPECIAL THANKS TO:
Andante Dairy
California Milk Advisory Board
C.J. Olson Cherries
Della Fattoria Bakers
Gourmet Mushrooms, Inc.
Iron Horse Ranch & Vineyards
Royal Hawaiian Seafood
Solé H2O, Inc.
Sonoma Organics
Trinchero Family Estates
* All event photos courtesy of M. Christine Torrington Photography,
©2003, www.sfphotopro.com.
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