James Beard Foundation Silver Anniversary Gala

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!

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Parsnip Soup with Truffle Foam (absolutely amazing!)

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Veal-Stuffed Arancini

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Spotted one of my favorite chefs, Tom Colicchio, during the reception. Naturally, I had to snap a picture!

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Chef David Bouley: Porcini Mushroom Flan with Black Truffle Dashi and Dungeness Crab

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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

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Chef Tom Colicchio: Monkfish wrapped in Pancetta with Savoy Cabbage and Truffle (BEST DISH OF THE NIGHT!)

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Chef Daniel Humm: Stuffed Filet of Beef 

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Chef Michel Richard:  Crème Brûlée Napoleon 

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James Beard Foundation Silver Anniversary Gala

James Beard Foundation Silver Anniversary Gala