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Chef Jean Claude Cavalera

Julia Child, the cooking goddess who took the world by storm in the 1970s and 1980s by making French cooking accessible to all, would have turned 100 years old this August, and five Warwick hotels (Dallas, Denver, San Francisco, Seattle, New York) are celebrating her extraordinary life. Jean Claude Cavalera, executive chef at the Warwick Denver Hotel, has designed a prix fixe menu comprised of recipes culled from Child’s cookbooks. The three-course menu runs throughout the month at the five locations, with a special four-course offering on her actual birthday, August 15.

Child was more than just a culinary icon or TV star to Cavalera—she was a friend. He met her a few weeks after arriving in Boston to work as a chef at the Ritz-Carlton, and the two formed an immediate bond. “I was young and brave and full of ego at the time,” says Cavalera. “And Julia was very interested in the French way of enjoying food. After a while, I said, ‘Why don’t you come to dinner at my house?’ And Julia said, ‘Why not?’” Cavalera’s now wife was horrified (“What will we cook? What will we wear?”), but Cavalera served recipes from the south of France and the dinner was a tremendous success.

To continue the celebration, guests can register to win a five-night stay for two at Hotel Warwick Champs-Elysées in Paris. And as for this month’s menu, Cavalera fell back on his French cooking once again. The three-course dinner features salad Niçoise, beef bourguignon short ribs (naturally) and, for dessert, orange-and-almond cupcakes, a reinvented Child specialty. Bon appétit! Through August; 1776 Grant St., Denver; 303-861-2000;


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