Planning Child-like dinner

July 07, 1999|By Suzanne Loudermilk

At age 86, Julia Child still inspires impressive menus.

The grand dame of the culinary world will be honored July 16 in Baltimore with an elaborate four-course dinner prepared by award-winning chef Allen Susser of Florida and several local chefs, including Galen Sampson of Harbor Court Hotel, Denis Manneville of Weber's on Boston and Harriet Dopkin of the Classic Catering People.

The event at the Belvedere Hotel, which is open to the public, is sponsored by the American Institute of Wine and Food. The 7,000-member organization -- founded by Child and vintners Robert Mondavi and Richard Graff in 1981 to promote a better understanding of food and wine -- is holding its first national board meeting in Baltimore.

Susser collaborated with Child on the menu, which includes Chesapeake Bay Jumbo Crab Tian, Herb-Roasted Rack of Lamb with Pimento Relish, Camembert and Stilton with Country Pecan Bread and Fresh Fruit, and Double Chocolate Espresso Timbale.

A reception beforehand, which starts at 7: 30 p.m., will feature Shiitake and Goat Cheese Strudel, Pan-Seared Foie Gras on Sugar Cane "Toothpicks," Smoked Salmon Salsa, and Osetra Caviar on Oven-Roasted Fingerling and Purple Potatoes.

The cost, which includes wine, gratuities and valet parking, is $80 a person for AIWF members and $99 a person for nonmembers. For more information, call 410-244-0044.

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