Jean-Louis' friends in Las Vegas sponsored a festive and delicious multi-course dinner (see menu) at Andre's Restaurant. Though the final tally isn't in, it was a successful fund raiser for the foundation and a delightful evening for the attendees. The chefs outdid themselves with course after course of exceptional creations paired with wonderful wines. Special thanks to chefs Andre Rochat and Jacques Van Staten for pulling this great event together. Thank you to all the chefs and sponsors that gave their time and products to make the evening so successful.
The dinner was attended by over 100 guests including Executive Director, Ann Brody Cove, and friends of the foundation Clint Arthur, owner of Five Star Butter, and Nanette and Valentin Hummer, owners of Salute Sante Grapeseed Oil-both wonderful products that should be tried. Next year another celebration will be held in Las Vegas. Timely date announcements will be made so you can mark your calendars.
Las Vegas Gala Fundraising Dinner Menu
Passed Hors d'Oeuvres
Jean-Louis' Very Expensive Crab Cake - Chef Jimmy Sneed
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Blini Cornet with Foie Gras, Cranberry Dust, Hamachi Tartar and Seaweed Waffle;
Black Cod Sphere with Osetra Caviar, Lemon Balm Crème Fraîche;
Chicken Aileron with XO Dipping Sauce; and
Santa Barbara Spot Prawns with Rice Flakes and Black Pepper Caramel
Chef Wolfgang Von Weiser- Bellagio Resort & Casino
Champagne Henriot, Brut Souverain, Reims, N/V
Dinner
"Crustacea" Chilled Shellfish Platter with Spicy Cocktail Sauce
Chef Barry Dakake-N9ne Steakhouse at the Palms Casino Resort
Drylands Sauvignon Blanc, Marlborough, 2004
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Duo of:
Hudson Valley Foie Gras auTorchon, Served with Eggplant Confit "Surprise",
Port Reduction and Micro Celery
Chefs Hubert Keller & Laurent Pillard-Fleur de Lys at Mandalay Bay Resort & Casino
and
Caramelized Foie Gras, Orange Scented Brioche with Vanilla Bean Arugula,
Onion Marmalade and Mango Coulis
Chefs Michael & Wendy Jordan- Rosemary's Restaurant
Pinot Gris, Kitterle Grand Cru, Domaine Schlumberger, Alsace, 2001
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Cream of Sweet Onion Soup with Crispy Sweetbreads and Aged Parmesan Flan
Chefs Jean Joho & Joung Sohn-Eiffel Tower Restaurant at Paris Las Vegas
Bernkasteler Doktor Riesling Kabinett, Dr. Thanisch, Mosel, 2003
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Braised Veal Cheeks Agnolotti, Veal Demi -Glace, Parmesan Fondue and White Truffles
Chef Luciano Pellegrini-Valentino at the Venetian
Morellino de Scansano, Le Pupille, Tuscany, 2004
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Black Rice Crusted Fillet of Snapper with Pomme Purée and Roma Tomato Relish
Chef Grant MacPherson-Wynn Las Vegas Resort & Casino
Laetitia Pinot Noir, Reserve, Arroyo Seco, 2002
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Wild Boar Spare Ribs Stuffed with Chestnuts and Hickory Smoked Bacon and BBQ-Truffle Sauce with Endive Marmalade and Glazed White Asparagus
Chefs Jacques Van Staden & Eric Patterson-Andre's French Restaurant
Two Hand Shiraz, Angel's Share, McLaren Vale, 2003
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Milk Chocolate Hazelnut Parfait, Pixie Tangerine Sorbet,
Vanilla Citrus Gelée and Candied Orange; and
Blackberry Pear Clafoutis with Chocolate Blackberry Napoleon,
Blackberry Port Sorbet, Port Reduction and Maple Sauce
Chef Megan Romano-Aureole at Mandalay Bay Resort & Casino
Bouteille Call, Bonny Doon Winery, N/V
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Petit Fours
Jean Phillipe Dufoin - Creative Catering
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Coffee or Tea
Order
