Just another day at the stove at Williams Sonoma.Photo courtesy Daniel BouludChef demonstrations tend to be pretty grim affairs, and the so-called “tastings” that come with it even worse. (Usually, it’s a sample of whatever horrible product the chef is currently shilling.) Tomorrow’s demo by Daniel Boulud at the Time Warner Center’s Williams Sonoma, though, will be a rare chance to actually eat the chef’s actual food. The chef is promoting The Cafe Boulud Cookbook, but there’s a bonus Bar Boulud tasting, too.
Boulud will demonstrate one of the dishes on Daniel’s fall menu, a duo of fig-leaf papillote of lamb leg and roasted lamb loin with fennel confit and fresh figs — exactly the kind of autumnal, old-school French country cooking that’s at the root of his best work. And get this: They’ll be passing out samples of the charcuterie from the soon-to-open Bar Boulud. Word from the master is that he’ll be giving out pâté grand-père (a country-style terrine with chicken livers) and rabbit garrigue (a Provençal-style rabbit terrine with herbs en gelée). There will be samples for 400, so you won’t even feel like Milton from Office Space.