Vintage Michelin Star Restaurant Menu Providence CA Cuisine Signed 3 Chefs 2015 for Sale

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Vintage Michelin Star Restaurant Menu Providence CA Cuisine Signed 3 Chefs 2015 For Sale

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Vintage Michelin Star Restaurant Menu Providence CA Cuisine Signed 3 Chefs 2015:
$178.68

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Estate sale find, vintage original Providence 10th Anniversary Dinner Series Menu for October 6th, 2015.
To commemorate a decade of dishing out sensational and sustainable seafood, Michelin-starred culinary master Michael Cimarusti of Providence restaurant in Los Angeles has invited a few more acclaimed artisans into the kitchen for a series of celebratory dinners.
The guest chefs have all been an influence on Cimarusti, who is also the restaurant’s co-owner.
From the Entertaiment Voice website (2015/08/07)
A fine dining restaurant of Providence’s caliber is rare in Los Angeles, and even rarer still is one that thrives for ten years. This year, Chef Michael Cimarusti and Providence Restaurant are celebrating its tenth anniversary. Though, Providence celebrates their anniversary every June with a lower priced prix fixe tasting menu, beginning in August Providence will be celebrating in a big way.
This year, Chef Michael Cimarusti has organized a series of guest chef dinners with celebrated chefs who have inspired him and his cooking throughout the year. Many of the guest chefs are hailing from Michelin-starred restaurants, some of whom will come from as far away as France. This will be your chance to try their cuisine without a passport or a ticket to Europe.
The guest chef dinner series will start on August 18 with collaboration between Chef Michael Cimarusti, Chef Suzanne Goin of Lucques and A.O.C., and Chef Dominique Crenn from San Francisco’s Michelin two-starred Atelier Crenn. Each chef will alternate preparing different courses. The dinner costs $225 per person for seven courses and several amuse bouches, exclusive of beverages, tax and gratuity.
The dinner will start with amuse bouche bites that include oyster and Japanese sword squid and will be followed by a course of melon and sea urchin with summer herbs sorbet. Other courses throughout the evening will consist of Santa Barbara spot prawn with Osetra caviar and geoduck, avocado and beet tartare, and grilled striped bass with black truffle.
There will be ten dinners in this commemorative series. The next dinners in the series will be Chefs Michael Tusk (Quince in San Francisco) and Marc Vetri (Vetri Ristorante in Philadelphia) on September 14 and Chefs Mauro Colagreco (Mirazur, a Michelin two-starred restaurant in Menton, France) and David Kinch (Manresa in Los Gatos, another two star Michelin restaurant) on October 6. Tickets for all commemorative dinner events start two months from the date.\"
From the Providence website:
For over a decade, Providence has elevated the standard of modern American seafood restaurants.
Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.”
The accolades for Providence include “Top 50 Restaurants in the United States” by Gourmet magazine; “Best Seafood Restaurant” by Los Angeles magazine; the #1 ranking in “Jonathan Gold’s 101 Best Restaurants” in the Los Angeles Times; a James Beard Award, and two highly coveted Michelin stars.\"
Mauro Colagreco (born 5 October 1976 in La Plata, Argentina) is an Italian Argentine chef at the three-Michelin stars restaurant Mirazur in Menton, France.
David Kinch (born April 4, 1961) is an American chef who owns and operates Manresa, a restaurant in Los Gatos, California, which was awarded three Michelin stars in 2016.
Manresa has been named one of the World\'s 50 Best Restaurants by Restaurant Magazine, was in America\'s Top 50 Restaurants by Gourmet, and has received four stars from the San Francisco Chronicle. He is also dean at the International Culinary Center, founded as the French Culinary Institute in 1984.
Kinch is a winner of the Best Chef in America award for the Pacific region from the James Beard Foundation[6] as well as GQ\'s Chef of the Year for 2011. Kinch\'s California cuisine has strong French, Catalan and Japanese influences. Kinch opened a second restaurant in Los Gatos, called The Bywater, on January 12, 2016.
Product Dimensions: approximately 6.25\" X 9.5\", approximate shipping weight: 4 ounces.
PLEASE SEE DESCRIPTION AND PHOTOS FOR ADDITIONAL DETAILS - AS IS - LIGHT SOILING - SMUDGES - STAINS - The item is in overall Fair to Good Minus used condition, signs of wear, creases, fading, tears, chipping, sunning and age toning, soiling, stains, writing, no odors, please see images.
(C1C7-110)