Le Cirque Chef Alumni Dinner: A Reunion at Nectar

Produced by Monica Rogozinski

No one can deny the influence of Le Cirque, the New York based restaurant known for introducing some of America’s top chefs. Daniel Boulud, David Bouley, Jacques Torres. While those names may be well known, there were hundreds of other chefs that experienced the glory of that restaurant. These guys loved going to work every day. Cooking didn’t seem like a job, but rather a privilege. And when they moved on, they took the spirit of Le Cirque along with them.

For years Chef Patrick Feury of Nectar Restaurant in Berwyn has been talking about gathering some of the chefs that he worked with between 1998 and 2000. And on Thursday, May 14, 2015 he finally did it. The Le Cirque alumni gathered together to prepare an unique dinner as part of the Mid Atlantic Wine and Food Festival. The chefs recount their experiences at Le Cirque and show how they’ve updated their recipes to fit into what’s available and on trend today.


Cheese Close to Home

Produced by Monica Rogozinski, Edited by Kelsey Styles

Nectar Restaurant only uses local dairies for its cheese. Chef Patrick Feury explains the five cheeses used in this sampler and the three dairies they come from.


Nectar Inside and Out

Produced by Monica Rogozinski, Edited by Kelsey Styles

Chef Patrick Feury of Nectar Restaurant walks viewers through the creation of a dish, beginning with its roots in Nectar’s own garden and ending with the final plate. Everything is a local product; the herb tomato salad he makes is picked straight off the vine.

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