On the Menu: Gala Dinner and Auction

2010 James Beard Foundation Gala Auction and Dinner 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 Cherries and Parsnip Chips Joël Robuchon La Truffe blanche en duo mêlé de pomme ratte comme un carpaccio aux copeaux de foie gras Shaved White Truffles and Potatoes with Foie Gras Carpaccio Guy Savoy Soupe d’Artichaut à la truffe noire, brioche feuilletée aux champignons et truffe Artichoke Soup with Black Truffle and Layered Brioche with Mushrooms and Truffles Chef Pascal Beric, Instructors, and Students from the French Culinary Institute A Selection of Charcuterie and French Breads Alain Ducasse Belle Tranche d'aubergine fondante, légumes et cèpes comme un gratin à la boulangère Braised Caramelized Eggplant with Salvatore Bklyn Smoked Ricotta and Porcini–Fall Vegetable Gratin Boulangèr Jean-Georges Vongerichten Carré d'Agneau grillé, glaçage au piment fumé, pleurotes et rapinis Grilled Rack of Lamb with Smoked Chile Glaze, King Oyster Mushrooms, and Broccoli Rabe François Payard La Poire rôtie au beurre noisette, sirop d'érable, créme glacée au vanille, noix pécanes salées Brown Butter–Roasted Pear with Maple Syrup, Vanilla Bean Ice Cream, and Salted Pecans

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