History of Burgundy Seen Through the Eyes of a Gourmand: An Evening of Burgundian Splendor with Jacques Pépin

Acclaimed chef, author and artist Jacques Pépin created this evening's menu prepared by Élan Catering for this event.

6 pm Champagne and caviar with Jacques Pépin, CMA Curator of Medieval Art Stephen Fliegel and the International Symposium speakers: Madame Elisabeth Delahaye, Musée du Louvre; Dr. Till-Holger Borchert, Groeningemuseum, Bruges; Dr. Ann Kelders, Royal Library, Brussels; Dr. Sherry C. M. Lindquist, St. Louis University; Dr. Renate Prochno, Institut für Kunstgeschichte, Salzburg; and Madame Sophie Jugie, Musée des Beaux-Arts, Dijon.

6:30 pm Lecture and conversation with Jacques Pépin.

7:30 pm Cocktails.

8 pm Banquet.

Jacques Pépin, born in Bourg-en-Bresse, France, began cooking as a child in his parent's restaurant. Following his formal apprenticeship, he was the personal chef to three French heads of state, including Charles de Gaulle. He moved to the United States in 1959 and worked as a chef, taught cooking and studied at Columbia University before hosting several award-winning cooking series on public television, the most recent of which is Jacques Pépin: Fast Food My Way. The author of numerous cookbooks, Pépin writes a quarterly column for Food & Wine magazine and teaches at The French Culinary Institute in New York City and at Boston University.

Tickets are available for $450 per person by calling Eliza Parkin (216) 707-2589. Limited availability. Ticket price includes: champagne and caviar reception with Jacques Pépin, a menu designed by Jacques Pépin accompanied by selected wines and prepared by Cleveland's Élan Catering; a special lecture; cocktails; banquet; complementary exhibition catalogue; and VIP admission to the International Symposium held on Saturday, October 30, 2004, 9 am to 5 pm This symposium will focus on CMA's special exhibition Dukes and Angels: Art from the Court of Burgundy (1364-1419).

Page 1 of 5 | On the next page: International Symposium
Saturday, October 30, 9am-5pm