Say Cheese: May 2014
Abbe Lewis - May 2014
The annual Grand Truffle Dinner celebrating Oregon’s native winter white and black truffles was held at The Hilton Eugene Playwright’s Hall this winter. Participating chefs, including this month’s Silver Spoon winners Hiro Sone and Lissa Doumani (Terra, Napa, CA), Robin Jackson (Sooke Harbour House, Sooke, B.C.), Jackie Ellis (Beaucoup Bakery, Vancouver), Aaron Barnette (St. Jack, Portland, OR), Jason Stratton (Spinasse, Seattle), Jason French (Ned Ludd, Portland, OR), and Gregory and Gabrielle Quiñónez (Ox Restaurant, Portland, OR), dished up six courses for what guests consider to be the pièce de résistance of the Grand Truffle Festival. After dinner, chefs finally sat down for a drink to celebrate, à la Leonardo Da Vinci’s The Last Supper.
Hungry philanthropists gathered at the Altman Building in New York City for the 2014 Chefs for Kids’ Cancer event, where nearly $1 million was raised for the nonprofit Cookies for Kids’ Cancer. Some of Manhattan’s notable chefs, including Jean-Georges Vongerichten, Justin Smillie, and Ben Pollinger prepared multicourse meals for individual tables, while PDT’s Jim Meehan was on hand to offer his Parkside Fizz cocktail.
Boston’s Eastern Standard hosted “Standard Education,” a day of interactive classes, demos, and tastings for guests led by various members of the Eastern Standard team this winter. Attendees ate and drank their way through different aspects of the restaurant’s food and beverage programs, including a tour of the Sud-Ouest region of France through wines with wine director Colleen Hein; preparing both classic and modern presentations of raw oysters, crudo, carpaccio, and seviche with executive chef Patrick Campbell; and demystifying Sherry with bar director Jackson Cannon.
A whopping $828,000 was raised at Daniel Boulud’s annual Sunday Supper for Citymeals-on-Wheels in March. Backed by Michelin-starred chef/cohort Régis Marcon, guests at restaurant Daniel noshed on roasted venison loin with black truffles, braised shoulder ravioli, and winter root casserole, and black truffle–stuffed Dover sole with glazed celery and salsify at the “Burgundy, Black Truffles, and Blue Jeans”-themed dinner. Marcon’s sons (and chefs) Jacques and Paul, were also on hand. Photo by Alan Barnett Photography.
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