Be Our Guest (chef) Patricia Wells And Michael Romano Visit Paris Bar And Grill

At Paris Bar and Grill, too many cooks never spoil the broth. Especially when they are collaborating on bountiful brunches and gourmet dinners. And, in November, Paris Bar and Grill at The Ritz-Carlton, Philadelphia is where they will be gathering for a culinary cavalcade.

On Saturday, November 10, Patricia Wells joins executive chef Kai Lermen and Paris Bar and Grill chef de cuisine Andrew Hewson for a brunch with dishes inspired from her newest cookbook, aptly entitled The Paris Cookbook (HarperCollins; November, 2001). From 11 a.m. to 2 p.m. guests will experience the flavors of Paris and its finest chefs. Ms. Wells will be on hand to sign books, meet and greet. The meal will cost $100 plus tax and gratuity. The Paris Cookbook is included.

American's have always been in love with Paris: its romantic scenery, its suggestive undertones, and its decadent cuisine conjure images of passion and moments of grandeur. A culmination of the longstanding love affair Wells has with Paris, Ms. Wells' newest cookbook, The Paris Cookbook, is her magnum opus. It is a guided tour of this beloved location, and arguably, one the world's best culinary destinations. From the three-star cuisine of Alain Ducasse to traditional bistro favorites to the prized dishes of butchers, cheese makers, and market vendors, Patricia Wells' culinary travelogue leaves nothing to be desired. From Michelin Star restaurants to marketplace vendors, Patricia has carefully transformed the laborious recipes into simple preparations even an inexperienced home cook can conquer. Whether used in the kitchen or left for browsing on the coffee table, The Paris Cookbook is destined to be a classic.

On Monday, November 19, chef Michael Romano of New York's acclaimed Union Square Caf visits chefs Lermen and Hewson to share his secrets of the kitchen and anecdotal tales with guests of Paris Bar and Grill. This dinner menu will be based on recipes from chef Romano's newest cookbook, Second Helpings from the Union Square Caf (HarperCollins; October, 2001). Voted New York's "Most Popular Restaurant" by Zagats for five ears in a row, The Union Square Caf offers a variety of the traditional coupled with new and exciting culinary combinations-the perfect fit for Paris Bar and Grill's updated and innovative cuisine. Dinner will take place from 5:30 to 10:00 and will be priced at $120 plus tax and gratuity. Chef Romano will chat with guests and sign copies of Second Helpings From Union Square Caf, which is included with the meal.

Chefs and magicians have much in common-both specialize in turning one thing into another, a silk handkerchief into a white hare and an egg into a souffl. Magicians, it is said, never reveal their secrets. Chefs and restaurateurs can be equally tight-lipped, only giving away the obvious ingredients while concealing the two or three select spices that really make the dish. After all, it is their pride and product to be able to do what others cannot. However, Chef Romano and co-author Danny Meyer seem to have none of this reserve. The recipes in this collection are complete, exhaustively tested for the home kitchen, and-above all else-generous. Their point is not to protect their inventions but to share them. With a palate of tastes that has clearly been influenced the Union Square Greenmarket, the largest outdoor farmers' market on the East Coast, the recipes offer unique, savory blends made from widely available ingredients. The appetizers, soups, salads, pasta and risotto, and main courses are all rounded out with careful wine suggestions, entertaining historical notes, and Duane Michaels's witty photo essay about restaurant mini-dramas.
Michael Romano was recently awarded the 2001 James Beard Award for Best Chef in New York City. He trained in France under the legendary Three-star chef Michel Guerard, then returned to New York to serve as chef of La Caravelle.