Ever dreamed of time-traveling back to another age to experience life under vastly different circumstances? That opportunity presented itself this week to 36 men in Newport Beach.
Hotelier Henry Schielein, president of the Balboa Bay Club & Resort and founder of the Les Amis d'Escoffier Society of Southern California, invited a select contingent of men to dinner under the banner of "Le Diner d'Automne."
It was prepared and served in the classic, and very 19th century, French tradition of Auguste Escoffier, "the chef of kings and the king of chefs." The Escoffier Society is a worldwide organization with chapters in many nations.
Born in France in 1846, Escoffier began his culinary career at the age of 12, working as an apprentice in his uncle's restaurant in Nice. He would go on to revolutionize French cuisine, and, in so doing so, modernize and elevate standards in kitchens worldwide.
Escoffier's philosophy was to prepare foods while preserving their utmost nutritional value and creating a "refined simplicity" of cooking and presentation. His standards internationally remain a high watermark today for serious chefs.