Presenting Our 1st Annual...
Elliott's Culinary
Hall of Fame
Select from the Prix Fixe lunch special inspired by each Chef Inductee.
Stamp your Ticket. Enjoy the following rewards:
Try 4, receive a $15 gift certificate
Try all 5, receive a $30 gift certificate
Inspired by the reading list in the left-hand column,
join chef James Ardinger's lunchtime tour
through his favorite winter library additions.
January 18 - 30th
Albert & Michel Roux
'The New Classics' and 'French Country Cooking'
The Roux brothers were the first chefs in Britain to receive 3 Michelin stars. They wrote several influential books and served as ambassadors for authentic French cookery. The Roux brothers influenced several generations of chefs, and spawned several accredited protégés. Their food is the height of elegance while rooted in very traditional methods.
February 1 - 13th
Raymond Blanc
'La Manior aux Quat Saisons' and 'Simply'
Raymond Blanc is a self taught French chef, restaurateur, author and TV personality. His restaurant ‘La Manior aux Quat Saisons’ heralded elegant French food prepared simply and with finesse. He was one of the first big time chefs to emphasize the use of fresh, local ingredients. Raymond Blanc also authored several ‘cult classic’ cookbooks. His style has influenced several famous and not so famous chefs; my self included.
February 15 - 27
Thomas Keller
'French Laundry Cookbook' and 'Bouchon'
Thomas Keller is one of America’s first great chefs. With his iconic restaurants ‘The French Laundry’ and ‘Bouchon’ Keller elevated the possibilities for an American restaurant with emphasis on smaller plates and more courses. His style of cooking is very cutting edge and rooted in tradition, with the end result being perfection. His books have become standards, inspiration, to be read and reread.
March 1 - 13
Marco Pierre White
'White Heat'
Originally dubbed ‘La enfant terrible’ for his bad boy persona in the kitchen. His raw energy and passion for cooking along with incredible talent and creativity has made him one of this eras great chefs. He managed to bridge the gap between old world French cuisine and the more avant garde style. His books have served to influence me greatly, as well as his standard of excellence at the stoves.
March 15 - 27
Anton Mosimann
'The Art of Anton Mosimann' and 'Naturally'
Anton is a Swiss-born chef who has pushed the boundaries for visually stunning food. This chef was truly before his time; interpreting healthy, nouvelle cuisine in a modern way. Within this restaurant, he is one of the chefs we hold in highest regard.