On the Menu: American Icons Gala Auction and Dinner

American Icons 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 Parsnip Cappuccino with Périgord Black Truffles Foie Gras Sandwiches on Pain d'Epice 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.

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