After Alfred Portale wowed us with his braised artichoke ravioli at last year’sgala auction, we’ve been counting down the days until the iconic chef’s Beard House dinner. The highly anticipated meal is going down tomorrow night, for which Portale will round up his New York team (as well as the crew from his semi-new Miami outpost, Gotham Steak) to prepare this New American menu:
Cauliflower Custard with Santa Barbara Sea Urchin, Golden Osetra Caviar, and Aged Soy Sauce
Hamachi Sashimi with Asian Pear, Radishes, Honshimeji Mushrooms, and Soy–Yuzu Sauce
Truffle-Crusted Atlantic Halibut with Romanesco Cauliflower, Marcona Almonds, and Vermouth Emulsion
50-Day-Aged Niman Ranch Sirloin with Market Carrots, Vidalia Onion Rings, Bone Marrow, and Bordelaise
Meyer Lemon Pudding with Ruby Red Grapefruit Carpaccio, Bergamot, and Banana Torte
Creamy Chocolate Budino with Almond Praline, Salted Caramel Chantilly, and Espresso Gelato
We’re wrapping up the week with another helping of photos from Wednesday’s American Icons gala auction and dinner at the Four Seasons Restaurant. Scroll down for shots of the fabulous crowd and stunning space. (For yesterday’s batch, click here.)
JBF president Susan Ungaro and Charlie Palmer
pose for a photo during the VIP reception
Guests mingle during the silent auction
Spoons of otoro with fennel pollen
Mixologist Dale DeGroff enjoys a cocktail with his son, Leo
Liquor carousels behind the bar
Alec Baldwin with Alfred Portale and Larry Forgione
Guests sample oysters and caviar in the Four Seasons kitchen
Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images.
Petrossian American white sturgeon caviar on brioche
The silent auction awaiting bidders in the Four Seasons Restaurant Grill Room
Right on the heels of Alfred Portale, chef and restaurateur extraordinaire Charlie Palmer stopped by the CBS studios this morning to offer his tips on cooking pork. The segment made us all the more hungry for the Niman Ranch pork loin that he’s preparing at tonight’s American Icons gala auction and dinner. Watch the video below (after a short commercial):
American icon and JBF Award winner Alfred Portale is cooking his way through the media circuit before he puts on his toque for our gala auction and dinner tomorrow. Check out his appearance (after a brief commercial) on this morning’s Early Show on CBS:
More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year’s gala dinner and auction we’re celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here’s a preview of what will grace the tables at Wednesday’s sold-out event at the Four Seasons Restaurant:
Reception
JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC
Otoro with Fennel Pollen
Kumamoto Oysters with Cauliflower and Lobster Aspic
Nantucket Bay Scallops with Parsley and Piment d’Espelette
Dinner
JBF Award Winner Dan Barber
This Morning’s Farm Egg
JBF Award Winner Larry Forgione
Butter-Poached Maine Lobster with White Asparagus, Fresh Hearts of Palm, and Roasted Parsnips
JBF Award Winner Alfred Portale
Braised Artichoke Ravioli with Shaved Black Truffle, Wild Mushroom Broth, and Pecorino Romano
JBF Award Winner Charlie Palmer and JBF Award Winner Christopher Lee
Niman Ranch Pork Loin with Pork Belly Cannelloni, Mostarda, Brussels Sprouts, Pickled Mustard Seeds, and Tarragon
JBF Award Winner Gale Gand
Butterscotch Pudding with Molasses Crisps and Black Pepper Whipped Cream
We’ll also have a stunning range of wines from Napa Valley Vintners and hand-crafted cocktails by JBF Award winner Dale DeGroff. Click here to view the full menu.
JBF president Susan Ungaro and Charlie Palmer
Guests mingle during the silent auction
Spoons of otoro with fennel pollen
Mixologist Dale DeGroff enjoys a cocktail with his son, Leo
Liquor carousels behind the bar
Alec Baldwin with Alfred Portale and Larry Forgione 
Guests sample oysters and caviar in the Four Seasons kitchen
JBF president Susan Ungaro addresses diners
Guests in the Pool Room of the Four Seasons
Wine from Napa Valley Vintners
Daniel Boulud and Susan Ungaro
Petrossian American white sturgeon caviar on brioche
The silent auction awaiting bidders in the Four Seasons Restaurant Grill Room
Dan Barber and the kitchen staff plate his “This Morning’s Fresh Egg” course
Guests enjoy dinner in the Four Seasons Restaurant Pool Room
Alfred Portale’s 
Larry Forgione, Alfred Portale, and Gale Gand
Gale Gand’s 
