Introduction of Chefs at the Friends of James Beard Foundation 25th Anniversary Benefit Dinner held at The Venetian/Palazzo, Las Vegas.
First Course – Bouchon Chef Jacob Wetherington's Roasted Heirloom Beet Salad Sunchokes, Petite Mache, Black Truflle Vinaigrette paired with a Riesling: Hugel Alsace; 2010
Second Course – B&B/ Carnevino Chef Jason Neve's Hand-Made Orecchiette with local Spring vegetables, Arugulat Pesto & Mangalista Pancetta paired with a Bastianich Vespa Blanco; 2009
Third Course – Table 10/ Delmonico Executive Chef Sean Roe's Roasted Sturgeon with Wild Mushrooms, Fava Beans and Red Wine Sauce paired with a Pinot Noir; Hallberg Ranch, Russian River Valley; Emeritus; 2009
Fourth Course – Valentino Chef Luciano Pellegrini's Spring Lamb Medallions over a fava bean puree with a Spring Garlic-flavored demiglace, served with white asparagus tips, butter fried potato tourne, wild mushrooms and fava beans paired with a a Catiglion Del Bosco Brunello di Montalcino; 2004
Chef Olivier Dubreuil's Criollo Chocolate dessert – Chocololate Mascarpone cream, Nougatine Tuile, Sweet Amarena Cherries with Balsamic Reduction
For more photos, visit our James Beard Foundation Dinner Photo Album