On the Menu: Gala Dinner and Auction

by jbfauthor on November 09, 2010

Anywhere in the world the names Ducasse, Payard, Robuchon, Savoy, and Vongerichten are synonymous with the best of modern French cuisine. Tomorrow evening these giants of gastronomy are joining forces in the Four Seasons kitchen for an unforgettable celebration, a tribute to the interconnectedness of French and American food cultures, and a fundraiser for the James Beard Foundation. Here's what's on the menu: Larry Finn and Pecko Zantilaveevan of the Four Seasons Foie Gras Lollipops with Quince Gelée Cucumber-Wrapped Citrus-Cured Hamachi Tuna and Santa Barbara Sea Urchin Ravioli Charred Eggplant with Harissa and Pappadam Chips Baby Lettuce and Herb Hand Rolls Corn Pudding with Chanterelles and Black Truffles Beef Tartare with Caviar and Pommes Gaufrettes Forest Mushroom Tartlets with Crème Fraîche and Fines Herbes Duck Burgers with Sun-Dried

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