The James Beard Foundation celebrated its 25th anniversary with a fantastic event at the Four Seasons restaurant, featuring a five-course dinner prepared by JBF Outstanding Chef award winners: Tom Colicchio, Daniel Humm, Alfred Portale, David Bouley, and Michel Richard. The passed hors d’oeuvres during the reception were exceptional — my favorites were the parsnip soup with truffle foam (so good that I had 4 of them!) and the veal-stuffed arancini. My favorite dish of the night was Tom Colicchio’s monkfish wrapped in pancetta with savoy cabbage and truffle. The fish was perfectly cooked, the pancetta added a nice bit of saltiness, and the cabbage was absolutely delicious (I am quite partial to cabbage). Added bonus: Daniel Boulud and Alain Ducasse made an appearance via video teleconference! One of my best friends (who also has her own food blog – SaraDish) was on the fundraising committee for this event. She did a truly amazing job of bringing in fantastic prizes for the silent auction! I’m so proud of her!
Parsnip Soup with Truffle Foam (absolutely amazing!)
Spotted one of my favorite chefs, Tom Colicchio, during the reception. Naturally, I had to snap a picture!
Chef David Bouley: Porcini Mushroom Flan with Black Truffle Dashi and Dungeness Crab
Chef Alfred Portale: French Charcuterie > Duck Rillettes, Saucisson Sec, Foie Gras Torchon, and Pheasant Ballotine with Périgord Truffles, Served with Traditional Garnishes and Eric Kayser Bread
Chef Tom Colicchio: Monkfish wrapped in Pancetta with Savoy Cabbage and Truffle (BEST DISH OF THE NIGHT!)
Chef Daniel Humm: Stuffed Filet of Beef
Chef Michel Richard: Crème Brûlée Napoleon
James Beard Foundation Silver Anniversary Gala