19 Chefs Honor Jean-Louis Palladin at Annual Dinner

A feast fit for a king is coming this Sunday when 19 of Vegas' top chefs gather to honor the late Jean-Louis Palladin. For the past 11 years, chef Andre Rochat, who hosts the event at Alizé at the top of the Palms, has held the dinner to honor Palladin, a culinary genius who raised the level of cuisine in America.

Palladin briefly had Napa Restaurant at the Rio before he died at age 55 from lung cancer complications in Nov. 2001.

Known as the chef who put fine dining on the proverbial map, Palladin inspired world-renowned chefs to leave the kitchen and go to the farms in search of the finest products no matter where they were located.

Only 100 guests are allowed to participate in a cocktail reception at the Ghost Bar and a silent auction. Later they move upstairs for a three-hour culinary extravaganza with a live auction hosted by Robin Leach. Tickets are $325 per person and $300 for James Beard members. For reservations, call 702-951-7000. The dinner's proceeds benefit the James Beard Foundation.

Here's a look at the entire menu for the Jean-Louis Palladin Foundation Fundraiser dinner held this Sunday at Alize.

JEAN-LOUIS PALLADIN FOUNDATION FUNDRAISER
Sunday, Oct. 21, 2012

Passed Hors D'oeuvres
Duck Confit with Caramelized Shallots and Truffle Sweet Chili in Phyllo
Seared Yellowfin Tuna with Ginger Emulsion in Miso Spoon
Jean Philippe Dufoin, Chef/Owner — Bleu Blanc Rouge Catering

Gerard Bertrand, Cremant de Limoux, Languedoc, France 2010

First — Alternating Course?
Duo of Foie Gras
Pan Seared with Caramelized Pineapple, Port Ginger Sauce
Tacos with Fig Compote and Torchon
Laurent Pillard, Executive Chef — Burger Bar and Fleur, Mandalay Bay
or
Green Papaya Salad with Sea Scallops
Rick Moonen, Executive Chef — RM Seafood, Mandalay Bay

Langwerth Von Simmern, Riesling, Spatlese, Erbacher Macrobrunn, Rheingau, Germany 2005

Second — Alternating Course
?Akami Tuna "Carpaccio", Arugula, Parmesan Cheese, Rice Crackers, Truffle Soy Vinaigrette
Stephane Chevet, Former Executive Chef — Shibuya, MGM Grand
or
Santa Barbara Sea Urchin "Ice Cream", Ginger-Lemon Grass Gelée, Fennel Purée
Gregory Pugin, Executive Chef — Le Cirque, Bellagio

Sauvion, Vouvray, Loire, France 2011

?Third — Alternating Course
Butter Poached Lobster Crépinette, Tarragon Aioli, Fennel
Joung Sohn, Executive Chef — Eiffel Tower Restaurant, Paris Las Vegas?
or
Sautéed Sterlet Sturgeon
Artichoke Mousseline and Russian Osetra Caviar Beurre Blanc
Mark Purdy, Chef de Cuisine — Alizé at the top of the Palms

Gerard Bertrand, Chardonnay, Languedoc, France 2010

Fourth — Alternating Course?
Duo of Veal
Fine Herb Crusted Loin & Crispy Sweetbreads
Wild Mushrooms, Celeriac Purée, Truffle Jus
Vincent Pouessel, Executive Chef — Aureole, Mandalay Bay
or
Chicken Galantine with King Crab Legs and Pommes Maxime's
Truffle Chicken Jus
Arnaud Masset, Executive Sous Chef — Mandalay Bay

Gerard Bertrand, Tautavel, Languedoc, France 2007

Fifth — Alternating Course
Open Raviolo Stuffed with Cheesy Polenta, Roasted Rabbit, Wild Mushroom & Rabbit Demiglace Custard
Luciano Pellegrini, Chef/Owner — Valentino, Venetian
or
Uni Carbonara, California Diver Urchin, Wild Boar Pancetta, Diane's Herbs
Royden Ellamar, Executive Chef — Sensi at Bellagio

Chanson, Bourgogne, Burgundy, France 2010
?
Sixth — Alternating Course
Kobe Beef Short Ribs, Lobster Mashed Potatoes, Roasted Carrots and Celery,
White Truffle-Red Wine Sauce
Barry S. Dakake, Executive Chef — N9NE Steakhouse, Palms?
or
Cipollini Onion Braised Beef Neck, Piccola Zucca Puree, Rapini, Demi-glace
Geno Bernardo, Executive Chef — Nove Italiano, Palms

Gerard Bertrand, Cigalus, Languedoc, France 2009

Seventh — Alternating Course
Porcini Mushroom Salad, Parmesan Ice Cream Tandoori Popcorn Mousseline
Broccolis Floret, Caramelized Hazelnuts
Ryuki Kawasaki, Executive Chef — Twist by Pierre Gagnaire at Mandarin Oriental
or
Squid Ink Pasta Salad, Heirloom Tomato Marinated, White Balsamic Vinaigrette
Dewayne Rose, Executive Chef — Palms

Nuschese, La Pietra, Campania, Italy 2009

Eighth — Alternating Course
Chocolate Hazelnut Crunch Bar with Nutella Ice Cream
Megan Romano, Chef/Owner — Chocolate and Spice Bakery
or
Napoleon Crème Brûlée
Todd Harrington, Executive Chef — Central by Michael Richard, Caesars Palace

Sandeman, 20 year, Tawny Port, Portugal

Après Diner
Chocolate Truffles & Candied Boxes
Jean-Marie Auboine, Chocolatier — Jean-Marie Auboine Chocolates

Coffee or Tea and Petit Fours
Tammy Alana, Pastry Chef — Alizé at the Palms and Andre's at the Monte Carlo
· All Coverage of Jean-Louis Palladin Dinner [~ELV~]