Eye Candy: American Icons Gala Auction and Dinner
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
Rougié foie gras sandwiches on pain d'epice
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 braised artichoke ravioli with shaved black truffle,
wild mushroom broth, and pecorino romano
Larry Forgione, Alfred Portale, and Gale Gand
enjoy some wine between courses
Gale Gand's butterscotch pudding with molasses crisps
and black pepper whipped cream
(Photos by Philip Gross)
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@beardfoundation
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
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