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24 - Feb
(Nearby Event: )
Where:Suite D, 21800 Schellville Rd, Sonoma, California, United States, 95476
Part of the Series of Pop-Ups Called My Dinner with ________; Inspiration from Culinary Legends. Tonight's menu is inspired by Paul Prudhomme. Just in time for Mardi Gras!!! Edible Inspired Conversation with Kathleen Hill and Sondra about Paul Prudhomme. MENU - Salmon Cakes, Ham Poppers, Smoked Trout - Chicken Gumbo - Blackened Redfish - Garden Greens & Andouille - Parsnip Hash - Double Banana Cake General Admission - $55.00 per person + taxSuite D Social Club - $45.00 per person + tax WINE CORKAGE - $5.00Social Club Members - COMP CORKAGE Paul Prudhomme is known for bringing Cajun cooking from coast to coast. Born to a large Southern family and learning to cook at his mother's side (without electricity or refrigeration!), Chef Paul found an early appreciation for fresh ingredients prepared with regional flare. Prudhomme made a name for himself as chef of the Commander's Palace in the heart of the Garden District of New Orleans before launching his own restaurant, K-Paul's Louisiana Kitchen, in 1979. Subsequent cookbook's and cooking series' brought his love of Cajun cooking into the kitchens of people all over the country with signature recipes like Blackened Redfish, Turtle Soup, and Turducken. Kathleen Hill is Food & Wine Editor of Sonoma Index-Tribune, a culinary historian who has written for Thomas Keller's Finesse magazine, Edible Marin & Wine Country, and other magazines, is an award-winning professor of American government and politics, and author or co-author of 40 books, most with her late husband Gerald. The Hills wrote a series of guidebooks to wine regions of the west coast. Kathleen's latest books are Career Opportunities in the Food & Beverage Industry and Kitchen Memories, the latter about her large collection of antique kitchen utensils. Kathleen spent several days a week for seven years with her friend and mentor, the late writer M.F.K. Fisher, who kept encouraging Kathleen to get back to writing and to write about
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