Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images.
Petrossian American white sturgeon caviar on brioche
The silent auction awaiting bidders in the Four Seasons Restaurant Grill Room
Rougié foie gras sandwiches on pain d'epice
Dan Barber and the kitchen staff plate his "This Morning's Fresh Egg" course
Guests enjoy dinner in the Four Seasons Restaurant Pool Room
Alfred Portale's braised artichoke ravioli with shaved black truffle,
wild mushroom broth, and pecorino romano
Larry Forgione, Alfred Portale, and Gale Gand
enjoy some wine between courses
Gale Gand's butterscotch pudding with molasses crisps
and black pepper whipped cream
(Photos by Philip Gross)
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