Last Thursday for my Photo Essay, I featured appetizers, nibbly bites and wine from the spectacular Meals on Wheels Star Chefs and Vintners Gala. Of course, the appetizers were only just the beginning (as appetizers are) of the Gala. A quick sneak behind the curtains to see the 40+ chefs (and their staff) working away to create dinner for the black tie attendees made me realize the meticulous plating was as amazing to watch as it was to eat. AJ and I were lucky be seated with friends including food writer Pat Fusco and eat the three-course meal that included Cold Smoked Scottish Ocean Trout with Farm Egg Salad by Peter Armellino of Plumed Horse, Duck Liver Bruschetta with Fava Beans and Ramps by Chris Cosentino of Incanto, and Roasted Veal Rib Loin with Black Chanterelles and Asparagus by Staffan Terje of Perbacco. A live auction and a standing ovation for the chefs capped off the second part of the evening.
I’m taking a slight break from my Photo Essays but they’ll continue in a couple of weeks. In the meanwhile, please stop by this coming Monday for a very special wordless recipe that I developed and can’t wait to share with you!
Special thanks to Meals on Wheels & Charles Zukow Associates for the allowing AJ and me into the Gala to cover and photograph the chefs. Even though tickets were provided, there was no monetary compensation for his blog post and all opinions are my own.