On the Menu: Gala Dinner and Auction

2010 James Beard Foundation Gala Auction and DinnerAnywhere 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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Marcia "The Tablehopper" Gagliardi: Jean-Georges, Pure Class

He walks into the room, and just watch the ladies swoon.

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On the Menu: Valentine's Day Seduction

Ricco-Ong We’ll always love the tried and true chocolate and roses, but this year we’re excited for something extra on Valentine's Day: a sexy menu from the renowned team from Jean-Georges Vongerichten's Spice Market. Chef Anthony Ricco’s reinvented Asian fare will be on display, as well as tasty sweets by the restaurant’s original pastry chef, Pichet Ong. Check out the menu below (warning: heart palpitations may occur): Shaved Tuna with Chili Tapioca and Coconut-Lime Broth Spiced Chicken Samosas with Cilantro Yogurt Cod with Malaysian Chile Sauce and Thai Basil Red Curried Duck with Pineapple Sambal Tropical Fruit Sundae with Passion-Fruit Foam and Basil Seeds Ovaltine Kulfi with Spiced Chocolate Sauce and Muckwa Chocolate Cupcake with Salted Caramel and Vietnamese Coffee To view the entire menu, visit the official event page.

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