Monday, June 6, 2011

The Tibetan Aid Benefit Dinner

Last Wednesday I had the the good fortune to be invited to the swanky benefit dinner for the Tibetan Aid Project at the Arader Gallery on Madison Avenue.  The food was created by a coterie of celebrated  chefs: Missy Robbins of A Voce did the first course, George Mendes of Aldea the Second, the Main was done by Gavin Kaysen of Cafe Boulud and dessert by Michael Laiskonis of Le Bernardin.  Beautiful, seasonal, delicious and to make the evening perfect I was seated at a great table with lots of interesting people to while away the evening with.  I've listed the entire menu at the bottom of the page.

After Cava and canapes downstairs, dinner was served upstairs in a very clubby, art filled front room over looking the avenue.

To start: Crudo of Wild Salmon Ramp pesto, grilled pickled ramps, lemon, extra virgin olive oil
Out charming waiter who took great care of us:
The second course: House-Cured Bacalao 24 hour cooked tomato, coconut curry and lime
Here is the host of the evening the charming Stephen Hall (one of the principals of Hall Company PR one of the preeminent restaurant and food public relationships companies in the country) working the room.
Above, the main course: Caper Crusted Lamb Loin Carrot, pommes dauphine, zucchini, mint jus
Below, dessert: Lime Parfait Avocado puree, crispy meringue, grapefruit sorbet
It's embarrassing to admit, but I think I ate three of these desserts, OMG it was so good and so refreshing, the perfect antidote the hot muggy night outside.

All in all a lovely evening for a very good cause.

To learn more about the Tibetan Aid Project or to make a donation check out their website.
Taste & Tribute New York June 1st, 2011
Hors d’Oeuvre

Wild Mushroom Tartlet with Fontina and Truffle Oil
Pissaladière with Niçoise Olives 
Millefeuille of Smoked Salmon and Cream Cheese
Tarte Flambée of Fromage Blanc, Onion and Bacon 
Crispy Parmesan Basket with Soft Goat Cheese and Fresh Herbs
Duck Confit with Duck Prosciutto on Toast Espumante Esporão Brut 2008
Chef Missy Robbins, A Vocé 
Crudo of Wild Salmon Ramp pesto, grilled pickled ramps, lemon, extra virgin olive oil
Peju Province Sauvignon Blanc 2009, Napa Valley, California

Chef George Mendes, Aldea 
House-Cured Bacalao 24 hour cooked tomato, coconut curry and lime 
Esporao Reserva White DOC 2009, Portugal

Chef Gavin Kaysen, Café Boulud
Caper Crusted Lamb Loin Carrot, pommes dauphine, zucchini, mint jus 
Heitz Cellar Cabernet Sauvignon 2005, Napa Valley, California

Chef Michael Laiskonis, Le Bernardin
Lime Parfait Avocado puree, crispy meringue, grapefruit sorbet 
Whispering Heaven Tea from TSalon & Coffee

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