Happenings
Upcoming Events
Fall 2010
Chef Patrice is heading to the Golden State. California fare will never be the same once Chef Patrice adds his French flair in his cooking presentation, “French Food: California Style” featuring Vins de Provence. At the San Diego Bay Wine and Food Festival on Thursday, November 18, 2010 Chef Patrice will deliver this unique semiar and tasting at the San Diego Wine and Culinary Center. In addition, Chef Patrice will design a dinner menu at a local restaurant where he will be guest chef. A portion of the proceeds from the dinner will be donated to charity.
Recent Events:
Summer 2010
Chef Patrice taught an intensive cooking class weekend at the Mercersburg Inn over the weekend of July 16th, 2010. The weekend getaway cooking class featured two intesive, hands-on cooking classes and fabulous meals with Chef Patrice. Cooking classes were held in the mornings, followed by a lunch featuring the results.
Chef Patrice presented a seminar on the Five Taste Sensations at the National Harbor Wine and Food Festival on Sunday, June 13, 2010. Audience members learned how sweetness, sourness, bitterness, saltiness, and savoriness (umami) combine to create one's tasting palate. Chef Patrice demonstrated how layering flavors that encompass all of the taste sensations creates an appetizing meal. One at a time, he added ingredients from each flavor element to his tuna salad, allowing the audience to sample the progression of tastes and complexity.
Winter 2010
Chef Patrice guest stars on the Vitamix Professional Series. Be sure to check out his delicious Buttnernut Squash Gnocchi recipe, it's healthy and delicious.
Winter 2009
Chef Patrice returned to the International Wine and Food Festival at the Ronald Reagan Building, the largest wine and food show in the D.C. region. He showed the packed audience how to make Sautéed Shrimp tossed with Belgium Endive, Frisée, and Fresh Baby Spinach with Warm Balsamic Dressing and Duck Confit Ravioli with Parsnip Puree and Rosemary Jus.
In case you missed Chef Patrice's interview on The Splendid Table on NPR, be sure to check out the online version. Chef Patrice discusses the fine art of souffles with host Lynn Rossetto Kasper.
Chef Patrice can now be seen on the Emeril Green website. Get some exclusive cooking tips from Chef Patrice and Emeril online. Chef Patrice got a little saucy when Emeril welcomed Chef Patrice onto his TV show, Emeril Green, for a second time. Chef explained the art of sauce making and conducted a class at L'Acadamie de Cuisine especially for the show. The original air date was December 21st, but you can watch it online in case you missed it.
Chef Patrice returned to the Kojo Nnamdi Show for his second appearance. He divulged his favorite French restaurants in the DC area, plus he discussed Beaujolais Nouveau day from a Frenchman's perspective. If you missed Chef Patrice's appearance on November 11 on WAMU, you can listen to the interview here.
Chef Patrice cooked up some delicious food in a live edition of Dinner is Served at the Metropolitan Cooking Show at the Washington Convention Center, Sunday, November 8th. Attendees were able to sample and learn how to make 3 simple recipes by Chef Patrice: Wild Mushroom Velouté; Pan Seared Chicken Breast on a Bed of Sautéed Spinach with Baby Arugula and Spinach Pesto, Tomato Sauce and Blue Cheese; and a mind-blowing dessert of Chocolate Delice. Thank you to Valrhona for donating the chocolate. It made the Chocolate Delice more mind-blowing than ever.
Chef Patrice successfully fulfilled Washingtonian Magazine's Frugal Foodie challenge. Chef Patrice made a mouthwatering vegetarian meal for two for under $15. The three-course meal included Chilled Apple-and-Cucumber Soup with Ginger, Grilled-Vegetable-and-Polenta Napoleons, and Chocolate Delice. Read the article here and try out the recipes for yourself.
Fall 2009
Chef Patrice, Safeway, and Black Box Wines are teaming up to improve the quality of young people's lives by supporting The Emeril Foundation's Carnivale du Vin through their charity auction. The online auction is over, but the highest bidder will receive a private cooking class for two donated by Chef Patrice. The lucky winners will learn to cook a four-course meal from Chef Patrice in the kitchen of his upcoming TV series, Dinner is Served. After the lesson, the winners will be able to enjoy the delicious meal while sipping on custom wine pairings. The winners will also receive an oversized gift basket, valued at over $300. It contains professional kitchen tools kindly donated by Kuhn Rikon, Capresso, CDN, William Bounds, and Vinturi. Go to emeril.org for more information on this great cause.
Chef Patrice traveled to California for the two-day Monterey Wine Festival. Both days were a success as over 2,000 people watched Chef Patrice in action.
On Thursday, October 1st, Chef Patrice created fresh snacks to accompany beer and wine at the world-class Monterey Bay Aquarium. To pair with wine, he marinated olives with certified California olive oil and stuffed them with goat cheese and fresh herbs. Chef Patrice also created the prefect accompaniment to beer, Barbequed roasted Virginia peanuts.
On Friday, October 2nd, Dole Fresh Vegetables teamed up with Chef Patrice at the Hyatt Regency Monterey Resort. Chef Patrice conducted a live cooking demonstration highlighting fresh produce and Dole's salad blends in unique and surprising ways. Chef Patrice whipped up a 3-course West Coast dinner - Artichoke and Chestnut Velouté with Sautéed Apples, Grilled Romaine Caesar Salad with Parmesan Lollipops, and Pan Seared Chicken Breast with Spinach Arugula Pesto, Tomato Sauce and Blue Cheese. It is a perfect option for lunch with friends or at a casual dinner party, accompanied with a great bottle of wine.
Summer 2009
Bastille Day is July 14, 2009: Chef Patrice was recently a guest on The Kojo Nnamdi Show on NPR's American University Radio, WAMU. He discussed the history of Bastille Day and what French people cook and eat to celebrate. In honor of the holiday, Chef Patrice invented a refreshing appetizer “French Tacos” – a tasty combination of red peppers, arugula and goat cheese. Kojo adored the dish, and happily munched away. As Chef Patrice shared his experience, knowledge and charm, phones rang off the hook and emails flooded in from across the country. Listen to Real Audio or Windows Media Chef Patrice's WAMU radio appearance.
Chef Patrice believes no child in our nation should grow up hungry, so he joined the fight to end childhood hunger in America by participating in Share Our Strength's A Tasteful Pursuit. Chef Patrice donated a custom, seasonal, 7-course dinner to their live auction, held on the rooftop of the U.S. Capitol. When this exclusive meal was announced, the bidding war began! Once all the excited hopefuls placed their bids, the dinner brought in a very impressive donation for SOS. The lucky buyer will experience a private, personalized meal for six guests, and each of Chef Patrice's courses will be paired with local Virginia wines, presented by Sommelier Jason Tesauro of Barboursville Vineyards. Ingredients will be generously provided by Bloom Grocery.
On June 6th, amateur cooks presented their homemade desserts to Chef Patrice and an expert panel at The Food & Wine Festival at National Harbor's Country Fair Contest. Entries were judged on originality, visual appeal, taste, and texture in 6 main categories.
Spring 2009
Thank you to igourmet.com. Delicious ingredients from igourmet.com are featured in many of Chef Patrice's recipes. Igourmet.com has generously provided ingredients for hundreds of samples at Chef Patrice's cooking demonstrations. The mission of igourmet.com is to provide delicious, high-quality gourmet products to American consumers at the lowest possible prices. In addition, the online store includes detailed product descriptions, recipes and serving suggestions in order to educate consumers about fine foods.
On April 25th, Chef Patrice cooked up a preview of Dinner is Served at the St. Michael's Wine & Food Festival in the heart of Maryland's Chesapeake region. On the menu was a refreshing appetizer of Chilled Cucumber and Apple Soup, followed by Crispy Pan-seared Rockfish in a Nest with Pickled Citrus Carrot Curls and Tartar Sauce with a Twist, then a tangy-sweet Rhubarb Parfait for dessert. Many ingredients for the demonstration were provided by igourmet.com and a lucky audience member won a set of starter knives from Mercer Cutlery.
Chef Patrice appeared as a guest chef on WUSA's 9 News Now. In honor of Earth Day, Chef Patrice celebrated the bounty of the Chesapeake with Crunchy Soft Shell Crabs in a Nest served with Pickled Citrus Carrot Curls and Tartar Sauce with a Twist - a tasty seasonal entrée that is "easy, delicious, and not expensive". Recreate the meal yourself
Chef Patrice, Program Director of Culinary Arts at L'Academie de Cuisine, taught “Modern French Cuisine” in the Food with Flair Cooking Series – a cooking experience for major donors of Food & Friends. The mission of Food & Friends is to foster a community caring for men, women, and children living with HIV/AIDS, cancer, and other life-challenging illnesses by preparing and delivering specialized meals and groceries, in conjunction with nutrition counseling. Consider donating today.
Winter 2008
Chef Patrice cooked up a preview of Dinner is Served LIVE on "What's Cooking?" on FOX5. He demonstrated how to make Grilled Eggplant Rolls with Goat Cheese & Roasted Red Peppers.
Chef Patrice appeared on the Nation's premiere radio cooking show Dishing it Out Sunday, February 15th. Chef Patrice discussed his role at L'Academie de Cuisine, his series Dinner is Served, and his trick for quick meringues.
A huge crowd caught Chef Patrice at the Reagan Center where he performed Dinner is Served LIVE, in coordination with igourmet.com, at the Washington, D.C. International Food & Wine Festival.
Fall 2008
Chef Patrice performed a live demo at the Metropolitan Cooking & Entertaining Show on November 9th. Valhrona chocolate bars were passed out to participating audience members and samples of his Simple Chocolate Mousse were enjoyed by all.
Capital Cooking asked Chef Patrice to be a guest judge at the Food Bloggers Challenge. He helped judge the best Chicken Potpie of the bunch.
Chef Patrice was the Master of Ceremonies at a fundraiser for the USA World Pastry Cup in September.
Summer 2008
Chef Patrice Olivon appeared on Planet Green's new series Emeril Green July 28th at 8 pm. Chef Patrice helped an Emeril viewer whose soufflés are a "flop." Chef Patrice detailed the principals of making a classic soufflé. He explained that a soufflé can only rise properly with careful balance and chemistry. Chef Patrice emphasizeds the importance of whipping egg whites slowly so that the air bubbles build a strong structure inside the soufflé. He also divulged an insider secret that allows anyone to create a perfect soufflé at home. Chef Patrice said "I was flattered that Emeril invited me onto his new series Emeril Green in order to explain the particulars of soufflé making. Helping Emeril create an entertaining, educational television segment was very satisfying. Emeril told me he was honored to have me appear on his new series, and I was equally honored to be asked."
On August 2nd & 3rd advanced cooks took part in Chef Patrice Olivon's Advanced Culinary Workshop at L'Academie de Cuisine. Attendants learned how to create an 8-course dinner in an intense weekend of lectures, demonstrations, and cooking. Chef Patrice instructed how to make Puff Pastry, Consommé with Quail and Truffles, Tournedos of Beef with Sauce Marchant de Vin, Potato Gratin as well as Pulled Sugar and Ice Cream.
Chef Patrice was the master of ceremonies at this year's Bastille Day at the Embassy of France. He topped the celebration off with an amazing cooking demonstration of his own that featured Pan Seared Shrimp and Risotto.
After designing the menu for L'Academie de Cuisine's 9th Annual Food & Wine Golf Tournament, Chef Patrice whipped it up with his L'Academie students. Local chefs ate and drank in between rounds of golf, and Chef Patrice finished 4 under par. All proceeds benefited L'Academie's Sponsorship Fund.