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Night in Paris


Night in Paris Graphic
Black Tie. Members/Guests: $175.00.  Limited Availability.
Wine pairing information will be provided soon.



                   

Night in Paris Menu (Induction Dinner) 
November 9th, 2014

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HORS D'OEUVRES

- Pate de Foie de Poulet Tarts -
- Pork Rillettes with Piccalilli -
- Burrata and Black Olive Crostini -
- Dungeness Crab Arancini -
*Nicolas Noble Brut Champagne*

PLATS PRINCIPAUX

Ahi Tuna Carpaccio
salt roasted baby beets, lemon vinaigrette, cilantro leaves
*2011 Domaine Huber Verdereau, Mercurey,  “Vieilles Vignes”, Burgundy*

Honey and Sake Glazed Black Cod
matsutake & Shitake mushrooms, braised radish, dashi broth
*
2012 Paul Jaboulet Aîné, Condrieu, “Les Cassines”, Côte de Rhône*

Gnocchi a la Parisian with Truffles
duck confit, butternut squash, Brussels sprout leaves
*1988 Chateau d’Angludet, Margaux, Bordeaux*

Chestnut Crusted Venison Loin
chestnut puree, fricassee of kale and smoked bacon, huckleberry jus
*2009 Paul Jaboulet AînéChâteauneuf-du-Pape,  “Les Cedres”, Côte du Rhône*

DESSERT

Passion Fruit Panna Cotta
lemon grass consommé, tropical fruits, coconut sorbet
*Nicolas Noble Rosé Brut Champagne*



Evan Perlick

CHEF EVAN PERLICK

Evan Perlick enjoys vast and robust experience in some of Michael Mina’s finest kitchens around the country. Perlick brings this wealth of experience and knowledge to another Michael Mina kitchen. As Chef de Cuisine at ARCADIA, his focused goals include always looking for new and invigorating ways to lead and elevate the kitchen team and to offer his guests the best dining experience in San Jose.

Perlick has opened restaurants and developed kitchen teams with Michael Mina for over 12 years, including STONEHILL TAVERN in Dana Point, XIV in Los Angeles, MICHAEL MINA and RN74 in San Francisco and RN74 in Seattle. Perlick was also a member of the Mina Group task force team leading opening responsibilities for SEABLUE in Atlantic City, and BOURBON STEAK in San Francisco.

Prior to joining the Mina team, Perlick externed and worked as a tournant at Auberge du Soleil in Rutherford, California. Between those positions Perlick had the opportunity to work in France as a line cook at Restaurant Drouant in Paris. Perlick’s experience in Paris helped solidify his desire to become a chef and completely immerse himself in the cooking and culinary culture. When he wasn’t working long hours in the kitchen, day to day life in Paris included dining at as many restaurants as he could, and exploring markets and cooking shops.

Graduating with an A.A. degree in Culinary Science from the Culinary Institute of America in Hyde Park, New York, Perlick knew he was meant to be in a kitchen shortly after he took a summer job in the kitchen at an Italian restaurant. His love of cooking and the quick –paced environment of restaurants blossomed quickly as he rose through the ranks in two kitchens that summer. Traditional college was soon set aside for a culinary degree.

Incorporating all of his experiences in the culinary industry, Perlick is dedicated to creating memorable dining experiences for his guests at ARCADIA.