Tonight, Nell’s is hosting a six-course dinner honoring the French chef Fernand Point (1897-1955), whom many consider the father of nouvelle cuisine. Think baby vegetables, light cream sauces, strictly seasonal menus, and an unrepentant demand for high-quality ingredients. The meal begins with crayfish tail salad, and continues on with fillet of sole, young chicken, and saddle of venison. Each course is paired with a wine, from a Riesling to a Sauternes, all appropriately French. Dessert is peach Melba. As you dine, you’ll hear tales of the French chef from local food personality Ernie Pino, who might recall such details as Point’s war-time refusal to serve German soldiers at his restaurant, or the daily train shipments of produce from the Paris market, Les Halles, to Point’s restaurant in Lyon. Thursday, Sept. 24 (tonight!), 6:15 p.m.Location: Nell’s Restaurant, 6804 E. Green Lake Way N., 524-4044, nellsrestaurant.comCost: $80, plus tax and tip. Reservations suggested.