For those of you who know how I feel about the childhood obesity epidemic in this country, here is an event that benefits programs aimed at reaching out to students in
low-income areas. It happens to be a darn tasty event, too! See below for the menu & the wine pairings – some awesome fare! David Burke, Michael White, Laurent Tourondel, Shea Gallante, Terrance Brennan and PichetOng are cooking.
This also a great chance for foodies to join an organization that focuses on great food while at the same time giving back to the community.
NEW
YORK CHAPTER OF
THE AMERICAN INSTITUTE OF WINE & FOOD HOLDS IT’S
ANNUAL CHAMPAGNE GALA BENEFIT
CELEBRATING 25 YEARS OF THE AIWF!
The New York Chapter of the American Institute of Wine & Food will hold its annual Champagne Galaat the New York Helmsley on Monday, June 5, 2006 .A champagne reception will begin the festivities, which features both a live and silent auction. Following the reception will be an elegant five-course dinner showcasing six of New York's star chefs:David Burke of David Burke and Donatella, Terrance Brennan of Artisanal Premium Cheese, Shea Gallante of Cru, PichetOng of P*ONG,Laurent Tourondel of BLT Fish/ BLT Steak/BLT Prime and Michael White of Fiamma Osteria . Some of the world renowned champagne producers highlighted in the evening will include Veuve Clicquot, Dom Perignon and Krug!
This year as we celebrate the AIWF’s 25th anniversary we are pleased to announce Sara Moulton, Executive Chef of Gourmet Magazine, as our Honorary Chair.Auctioneerand master of ceremoniesMichael Green, Wine Consultant for Gourmet Magazine, will raise the gavel at the live auction where rare wines, international travel adventures and unique memorabilia will be offered. Our silent auction will include a dazzling array of culinary merchandise, dining experiences and collectable bottles of wines, beers and spirits.
The proceeds from the Champagne Gala fund our signature children’s educational program, Days of Tasteâ – a four-week discovery-based program for fourth and fifth grade New York City Public School students to learn about food and how it weaves its way through daily life from farm to table. In addition to raising funds for Days of Taste®, proceeds from the gala will fund AIWF’sEndowed Scholarships including the André and Simone Soltner Food Education Scholarship; the
Michael Jackson Beer Education Scholarship;the Ray Wellington Wine Education Scholarship; The French Culinary Institute Scholarship; The Institute of Culinary Education Scholarship and AIWF ’sScholars Internship Program.
The Champagne Gala is made possible by our generous sponsors:
Chapter Sponsor - Continental Airlines, Gold
Sponsor- Moet Hennessey USA, Professional Series Sponsor - Famiglia DeBartolo, Event Sponsors - Dallis Coffee, Fresh Direct, New York Helmsley Hotel and Tom Cat Bakery.
We anticipate another sold-out event with two hundred high profile food & wine enthusiasts, hospitality professionals, corporate sponsors and Days of Taste Ò supporters.
Tickets:
$250 per person for AIWF Members, $2,250 per table of ten for AIWF members
$300 per person for non-members, $2,700 per table of ten for non-members
To purchase tickets or for more information, please
call the AIWF NY Chapter at
718-229-6565 or visit www.aiwf.org.
# # #
Our Mission: We enhance quality of life through education about what we eat and drink.
The American Institute of Wine & Food
Champagne Gala
To
Benefit AIWF/NY Days of Taste®
Monday, June 5, 2006
The New York Helmsley
Hotel
Menu
HORS
D’OEUVRES
David Burke, David Burke and Donatella
VeuveClicquot Rose NV
vvv
DINNER
Blue
Fin Tuna Tartare
Avocado
& Crispy Shallots
Laurent Tourondel,
BLT Fish/BLT Steak/BLT Prime
Dom Perignon 1998
vvv
Maine Lobster Tortellini in Salsa di
Crostacei
Michael White, Fiamma Osteria
Krug
Grande Cuvée
vvv
Crisp Beef Short Ribs
Celery Root Purée, English Peas and
Chanterelles, Red Wine-Garlic Jus
SheaGallante, Cru
Newton Unfiltered Cabernet Sauvignon, Napa 2001
vvv
Seasonal Selection of Jasper Hill Dairy Cheeses
Terrance Brennan, Artisanal
ChâteauneufduPape, Château La Nerthe, 2003
vvv
Port Poached Bing
Cherries
Fresh Indian
Cheese, Soft Chocolate & Cocoa Bean Meringue
PichetOng, P*ONG
Moët & Chandon
Nectar Imperial
vvv