1 Here I am with His Royal Highness Prince Robert of Luxembourg, one of the honorees at this fabulous tribute dinner.
2 Prince Robert of Luxembourg is managing director of Domaine Clarence Dillon, and owns along with his family, two of the most prestigious Premier Grand Cru estates in Bordeaux: Chateau Haut-Brion and Chateau La Mission Haut-Brion.
3 With Jacques Pepin and Lee Schrager - Jacques Pepin, the other honoree is a self-made legend in the culinary world.
4 Posing with Susan Magrino and Lee Brian Schrager - Food & Wine founder and director and also serves as the vice president of corporate communications and national events at Southern Wine & Spirits of America, Inc.
5 I was joined by members of my food department - Lucinda Scala Quinn, Nikki Elkins, Sara Mastracco, and Thomas Joseph.
6 Hors D'Oeuvres Creations were provided by Ariane Daguin, of D'Artagnan and Alison Awerbuch, of Abigail Kirsch Catering.
7 It's always great seeing Daniel Boulud and even better eating his food!
8 With Daniel Boulud and Rita Jammet, owner of La Caravelle champagne
9 With Rita's husband, Andre Jammet
10 A nice shot of Thomas and Sara
11 The dinner was held at Pier Sixty, Manhattan's largest event space with water views.
12 Chef Alain Sailhac prepared Pumpkin and Celery Root Soup
13 The velvety soup creation
14 There was a silent auction presented by Les Dames d'Escoffier New York. All proceeds from the auction benefit Les Dames d'Escoffier New York Make a Difference Scholarship Fund.
15 Melanie Young - President of Les Dames d'Escoffier New York addressed the room. The scholarship fund is for talented and deserving women with a dream to work in the food, fine beverage, or hospitality profession.
16 There were many fantastic things to bid on.
17 Roberta Morrell - Morrell & Company, me, and Melanie Young - President LDNY
18 Didier Elena, for Alain Ducasse, prepared Pressed Chicken and Foie Gras with Black Truffle Condiment.
19 The pressed chicken and Fois Gras with Black Truffle Condiment
20 Here I am with the dynamic Sonia Young of Chattanooga, Lucinda Scala Quinn, and Jacques Torres.
21 With master pastry chef Jacques Torres
22 Daniel Boulud prepared Grilled Wild Alaskan Salmon with Sumac, Fennel Confit, Roasted Figs Glazed in Graves Reduction.
23 The beautifully prepared salmon
24 Laurent Gras created a Beef Tenderloin, Roasted with Tobacco, Cabernet Sauvignon, and King Oyster Mushroom.
25 The beef tenderloin was so delicious!
26 Festive autumn centerpieces with dahlias, pomegranates, and wheat
27 So many wine glasses!
28 Some of the fabulous wines of Chateau La Mission Haut-Brion
29 Jacques Torres, of Jacques Torres Chocolate and Ariane Daguin, of D'Artagnan laughing it up
30 Here I am with Mel Dick - senior vice president of Southern Wine and Spirits of America and his wife, Bobbi.
31 Posing with Tanya Novelli and Brett Dunne
32 Here I am, as the Mistress of Ceremony, addressing the crowd.
33 All of the chefs involved in this tribute dinner, were presented with a lovely commemorative Riedel decanter. And so was I!
34 The chefs with their decanters
35 Introducing Jacques Pepin to the crowd - I confessed that he is my culinary idol and that his cookbooks are my bibles in the kitchen, and that while I have the utmost respect and admiration for Julia Child, Jacques has the better accent!
36 It was a hard to stop laughing kind of night!
37 Presenting Jacques with his decanter
38 Last, but not least - Dessert by Jacques Torres! These are the dishes.
39 Preparing the Parfait of Calvados, Almond Cake with Fricasseée of Autumn Fruits & Pumpkin Ice Cream
40 As usual, dessert by Jacques Torres was phenomenal!