On December 24th at 7pm, we are hosting our annual Christmas Eve Dinner in Fellowship Hall following the Christmas Eve Candlelight Service at 5pm.
We are pleased to welcome Executive Chef Bertrand Vernejoul to our kitchen.
Bertrand Vernejoul is a French chef hailing from the southwest and Toulouse region. Early on he studied at a well-known culinary arts school followed by several apprenticeships at renowned restaurants across France. Upon arriving in New York City, he began his culinary career as a pastry chef and then as a sous chef at Bouley restaurant. He received two stars from the New York Times when he was the executive chef at Le Comptoir restaurant. Bertrand then moved on to take over as the chef for The Pierre Hotel. After seven years, he opened up his own restaurant, Cafe Joul, a beloved neighborhood French bistro in the Sutton Place neighborhood of Manhattan. Cafe Joul closed last year, after a successful fifteen-year run. Bertrand currently works as a private and consulting chef in New York.
Christmas Eve Dinner Menu
Appetizers
Cream of asparagus with crab meat
Haricots verts and endive salad with toasted almonds, shaved Parmesan and truffle vinaigrette
Entrees
Sautéed salmon with curried mashed cauliflower and green with citrus mustard sauce
Roasted leg of lamb with gratin dauphinois, glazed carrots and thyme-garlic jus
Dessert
Dark chocolate mousse tart with caramelized oranges
