More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant:
Reception
JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC
Otoro with Fennel Pollen
Kumamoto Oysters with Cauliflower and Lobster Aspic
Parsnip Cappuccino with Périgord Black Truffles
Foie Gras Sandwiches on Pain d'Epice
Nantucket Bay Scallops with Parsley and Piment d'Espelette
Dinner
JBF Award Winner Dan Barber
This Morning’s Farm Egg
JBF Award Winner Larry Forgione
Butter-Poached Maine Lobster with White Asparagus, Fresh Hearts of Palm, and Roasted Parsnips
JBF Award Winner Alfred Portale
Braised Artichoke Ravioli with Shaved Black Truffle, Wild Mushroom Broth, and Pecorino Romano
JBF Award Winner Charlie Palmer and JBF Award Winner Christopher Lee
Niman Ranch Pork Loin with Pork Belly Cannelloni, Mostarda, Brussels Sprouts, Pickled Mustard Seeds, and Tarragon
JBF Award Winner Gale Gand
Butterscotch Pudding with Molasses Crisps and Black Pepper Whipped Cream
We'll also have a stunning range of wines from Napa Valley Vintners and hand-crafted cocktails by JBF Award winner Dale DeGroff. Click here to view the full menu.
More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant:
Reception
JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC
Otoro with Fennel Pollen
Kumamoto Oysters with Cauliflower and Lobster Aspic
Parsnip Cappuccino with Périgord Black Truffles
Foie Gras Sandwiches on Pain d'Epice
Nantucket Bay Scallops with Parsley and Piment d'Espelette
Dinner
JBF Award Winner Dan Barber
This Morning’s Farm Egg
JBF Award Winner Larry Forgione
Butter-Poached Maine Lobster with White Asparagus, Fresh Hearts of Palm, and Roasted Parsnips
JBF Award Winner Alfred Portale
Braised Artichoke Ravioli with Shaved Black Truffle, Wild Mushroom Broth, and Pecorino Romano
JBF Award Winner Charlie Palmer and JBF Award Winner Christopher Lee
Niman Ranch Pork Loin with Pork Belly Cannelloni, Mostarda, Brussels Sprouts, Pickled Mustard Seeds, and Tarragon
JBF Award Winner Gale Gand
Butterscotch Pudding with Molasses Crisps and Black Pepper Whipped Cream
We'll also have a stunning range of wines from Napa Valley Vintners and hand-crafted cocktails by JBF Award winner Dale DeGroff. Click here to view the full menu.
