Thanks for coming to Provence in Berkeley
Thank you to everyone who came to Provence Day last Saturday…the event was quite a success! Chef Christopher Lee made 675 portions of bouillabaisse, all of which were consumed by about 3 pm! Chris’s sous chef, Samin Nosrat, provided this break down of all the ingredients that went into the bouillabaisse:
60 lbs shrimp
130 lbs rock fish
25 lobsters (for broth)
60 lbs squid
720 cups broth
30 bunches parsley
90 yolks and 64 cups oil for rouille
120 lbs clams
80 lbs onions
80 lbs tomatoes
10 lbs garlic
Our next event will celebrate the release of the 2009 Beaujolais Nouveau, taking place on Saturday, November 21st. Mark your calendars!
Here are some photos from Saturday’s event and check out our Facebook page for more pics. Thanks for coming out!
A big steaming copper pot of bouillabaisse and lots of garlic.
A line-up of musicians and a line-up of wines.