The Social Diary joined in the festivities of the Christmas season, with a warm gathering, during a cold winter’s evening, to celebrate Chef Jacques Pépin at 90. Besides, celebrations have been under way at other notable venues to recognise this legendary chef as he turns 90 years young on December 18th 2025!
Happy Birthday Chef Jacques Pépin!
What an amazing career for this selfless man who loves to teach people how to cook and enjoy doing it too. Chef Pépin broadcasts from his own kitchen on his popular Youtube Channel. His long term friendship with Chef Julia Childs inspired their cooking show, “Julia and Jacques Cooking at Home,”
In 2016, Chef Pépin and his equally accomplished daughter, Claudine Pépin, together with her husband Rollie Wesen established the Jacques Pépin Foundation. Their mission is “Enriching lives and strengthening communities through the power of culinary education.”
The “Farm to Table” evening hosted by Stone Acre Farms started with cocktails, scallops on the half shell, oysters and tray passed hors d’oeuvres. The expertly shucked oysters had sweet earthy notes, with no gritty after taste. Whilst “saucy” accoutrements were available, lemon “acid” richly enhanced the taste of both the scallops and oysters.
The hors d’oeuvres, a culinary “experiment.” included “meat tongue.” This particular “delegacy” is an “acquired” taste, no doubt, and the meat tongue reminded us of the culinary exploits of Andrew Zimmern’s “Bizarre Foods.” The venison meatballs on individual spoons rounded out the “game” influenced small bites, and rather delicious!
Chef Jacques Pépin at 90
In November, we celebrated the 40th Anniversary of the founding of the James Beard Foundation. The November’s Gala also recognised the achievements of Chef Marcus Samuelsson. And now at the Manor House at Stone Acre Farms in December, we celebrate the 90th birthday of beloved culinary champion, Chef Jacques Pépin, honoured with 16 James Beard Awards, including the Lifetime Achievement Award in 2005.
Chef Pépin is an accomplished artist as well and hand painted the dinner menu. Every guest seated for dinner received a reprint of the menu as a gift. The original artwork, auctioned off during dinner, raised $6500 for the Jacques Pépin Foundation. Joining the festivities included Chef Renee Touponce and James Beard Award winning chef/author, Jesse Griffiths.
Stone Acre Farms, The Manor House
As dinner commenced, the servers brought out the board filled with crusty breads with creamy butter, soupy and sea sausages. The first course started with seafood soup.
The second course was a delegable winter cabbage with creamy black garlic sauce. Moreover, definitely could go for seconds on this dish. YUM!
The third course consisted of deliciously prepared duck served “two ways.” Normally, not a duck “lover” per se, but enjoyed every last bite of this dish!
Silent Night…and Cake!
As is the tradition at the Manor House for Christmas, we sang Silent Night by candle light. What a lovely way to end the evening.
Of course, what is a birthday without cake? Guests enjoyed a delicious, rich and moist slice of honey layered cake with Meyer lemons and Chocolate Ganache. YUM!
The courses expertly paired with wine and port for dessert!
Thank you Stone Acre Farms!
In addition to the lovely painted menu, each departing guest also received a box of homemade Empanadas by Chef Renee Touponce! What a delicious parting gift.
Chef Jacques Pépin at 90
This special Farm to Table dinner raised money for The Jacques Pépin Foundation and Yellow Farm Education Center. Not only was this event a culinary journey but 100% of the proceeds went to great causes! Moreover, that is what we call that a win/win.