1 Here I am with Thomas Woltz and Jack Lenor Larsen, who will be honored at the The New York School of Interior Design's annual spring benefit in April.
2 The pottery on the wall is a display of very well-known Danish and Swedish potters of the mid-20th century. On the table, amazing pottery by new, young Danish ceramicist, Christina Schou Christensen, solely represented by Dienst + Dotter Antikviteter.
3 Eric Pike, Kevin Sharkey, Jill Dienst, and Emma Dienst - Jill's daughter and business partner
4 Dan Dienst, Emma, me, Jill, Kevin, and Eric
5 David Sprouls, the acting president of The New York School of Design
6 Hanging from the ceiling is an 1890 Penny-farthing from Sweden. The light fixture is a stunning Butterfly Chandelier by Poul Henningsen with real amber shades.
7 Jill decorated the shop with beautiful green hydrangeas.
8 Hors d' oeuvres included gravlax on Scandinavian crispbread.
9 This table is Norwegian Rococo from about 1750.
10 And this is a fabulous original production 1958 chair by Arne Jacobesen, commissioned by The Royal Hotel in Copenhagen.
11 Drinks were served on an early Swedish Baroque drop-leaf table with original paint, great patina. The shelving unit against the wall is a Mogens Koch. And the wall hanging is tooled leather from Germany and Poul Henningsen sconces.
12 Susan Magrino and her sister, Allyn and a better look at the tooled German wall hanging
13 This is Mario Buatta, the well-known interior designer long known as the Prince of Chintz.
14 Music was provided by Russell Kaplan, on staff in admissions at NYSID. The piannette is a Poul Henningsen design.
15 These pots are also by Christina Schou Christensen, called Soft Folds.
16 Pat Sovern, chairman of board NYSID, spoke briefly.
17 Stephen Sills, celebrated interior designer and Michael Boodro, Editor-in-Chief of Elle Decor and former Editor-in-Chief of Living
18 These amazing sandstone lions are the signature of Dienst + Dotter Antikviteter.
19 Jill, looking lovely, as always
20 At the Bocuse d'Or USA Foundation dinner - This is the auction booklet containing the various lots of private dinners one could bid on prepared by different notable chefs, such as Emeril, Michael White, Daniel, and others.
21 We started with a delicious Nantucket Bay scallop ceviche with cucumber and tapioca. All of the hors d'oeuvres were prepared by Chefs Daniel Boulud and Gavin Kaysin.
22 These crispy and savory frog leg lollipops with sweet garlic, served atop asparagus, were amazing!
23 The bar area of the restaurant was quite crowded during cocktail hour.
24 In the dining room the staff waited attentively for the guests to filter in.
25 Large green arrangements on the back wall of the restaurant
26 My seat, menu, and auction booklet
27 I asked Thomas Joseph, from the TV kitchen, to join me for this event. He sat across the table from me.
28 Chef Daniel Boulud spoke about the benefit and past competitors.
29 Thomas Keller waited for his turn to speak about the importance of supporting the American delegate.
30 One of the first courses made by Chef Daniel Humm — lobster poached with Meyer lemon, with a burnt leek and shellfish bisque.
31 Salmon Coulibiac, mushroom duxelle and spinach farci - Each plate was dressed table-side with a wonderful emulsion. This plate by Thomas Keller included a pickled shallot mouselline.
32 Daniel Boulud also made this Four Story Hill Farm squab leg pastille, savoy cabbage with black truffle, roasted breast and sauce Rouennaise.
33 Thomas sat next to Brooke Neidich - a wonderful philanthropist, Stephen Haimo - an attorney, and Chiara Ferragamo - socialite.
34 Chiara and Massimo Ferragamo - Chairman and president of Ferragamo USA, Inc.
35 John Idol - CEO of Michael Kors - He was bidding a lot that night! Shirin Fekkai - Frédéric's wife and Dan Deidich - real estate mogul
36 Two plated desserts were served, a chocolate and fruit option, as well as chocolates, madeleines, and assorted petit fours.
37 Pastry Chef Sandro Micheli of Daniel made this dark chocolate leaf, caramel hazelnut crémeux with tonk a bean sorbet.
38 Laurie Moran, pastry chef for Eric Ripert's restaurant Le Bernardin, made this mandarin spehere, with bergamot-olive oil sorbet and basil.
39 The chefs came out at the end of the night for a much-deserved round of applause.