1 A group shot with Sherry Yard, Merry Edwards, Barbara Lynch, Melissa Kelly, Gail Simmons, me, Tyra Banks, Susan Ungaro, Kristen Kish, Dominique Crenn and Audrey Saunders
2 Susan Ungaro (wearing blue) is the President of the James Beard Foundation.
3 With my fellow Honorary Event Chairs – Gail Simmons - culinary expert, food writer, and TV personality (permanent judge on BRAVO's Top Chef) and Tyra Banks - actress, TV personality, author, and former model
4 Posing at the step and repeat
5 A photo with Four Seasons co-owner Julian Niccolini, Chef Dominique Crenn - Atelier Crenn San Francisco, and Drew Nieporent - New York City restaurateur
6 A VIP cocktail hour allowed guests to mingle in the kitchen while the chefs were at work. People always love to be in the kitchen at a party!
7 Tuna Niçoise
8 Spicy Grilled Sepia by Pecko Zantilaveevan and Richard Brower, The Four Seasons
9 This is JBF Award Winner Chef Barbara Lynch of No. 9 Park, Boston. One of the most successful culinary professionals in America, Barbara has steadily built an empire of acclaimed eateries in her native Boston.
10 Barbara created White Truffle Gnocchi with Mousseron Mushrooms and Lobster.
11 Amazing mushrooms
12 Chef Kristen Kish of Menton, Boston - Kristen is a protégé of Barbara Lynch and is best known for her impressive comeback and win on the tenth season of Top Chef, which made her the second female winner in the history of the show.
13 This is the foie gras for Kristen Kish's Foie Gras Terrine with Walnut, Brioche Sablé, Persimmon, and Apple.
14 This is Kala Sung - Consultant Chef Four Seasons Restaurant
15 Posing with Alex von Bidder - The Four Seasons co-owner
16 Dominique created a 'Land And Sea' dish for the first course - Razor Clams with Plankton, Seaweed, Bone Marrow, and Pork Belly.
17 Prepping the bone marrow
18 Dominique prepared vacuum-sealed bags to sous vide for cooking.
19 The razor clams, bone marrow, and pork belly were prepared in the vacuum bags.
20 JBF Award Winner Melissa Kelly of Primo, Rockland, ME - Melissa served a Jamison Farm Lamb Duo - Saddle and en Croûte with Truffled Red Kuri Squash and Roasted Baby Root Vegetables.
21 Melissa Kelly was snipping Rock Chives Cress for garnish.
22 Rock Chives Cress is a chive type from the mountain regions of East Asia. It has a distinct garlic flavor and the little dark tip provides a decorative effect.
23 A fabulous Salmon Tartare with Apples and Fennel
24 These Fried Oysters with Pickled Peppers were especially good!
25 Veal Pate with Cornichon
26 This was Nantucket Bay Scallops with Lime Dashi - impeccably fresh and delicious!
27 The co-owners of The Four Seasons - Julian Niccolini and Alex von Bidder
28 This was a fabulous Chestnut Soup.
29 Posing with Heather Bertinetti - Executive Pastry Chef of The Four Seasons Restaurant - Heather became the first woman named an executive chef of the restaurant in September 2013. Her creations are amazing!
30 Here I am with Pecko Zantilaveevan of The Four Seasons Restaurant. Pecko began working at the Four Seasons as a sous chef. He steadily rose through the kitchen's ranks, earning promotions to chef de cuisine and, in 2010, to executive chef.
31 With MSLO's Heather Kirkland and Sarah Carey
32 Lavazza was a sponsor of the evening. They served Coffee-infused Caviar on Whipped Cream during the cocktail reception.
33 With Salvatore Foto, Lavazza’s master trainer
35 Here I am with Sarah Carey and JBF Award Winner Merry Edwards of Merry Edwards Winery, Sebastopol, CA. Merry selected the wine pairings for the dinner.
36 With host committee chair Lori Pomerantz
37 Dominique explained the fascinating story behind the tattoo on her arms.
38 Dominique has many interesting tattoos.
39 She had this tattoo done after an incident where she nearly lost her life, as a reminder of the beauty of life. The girl is looking at a flying pig, signifying reaching for and attaining one’s dream. “When pigs fly, it’s all possible.”
40 This is the beautiful Pool Room. The Four Seasons opened in 1959 and was designed by Modern architects Philip Johnson and Mies van der Rohe. The Four Seasons offers two public dining rooms - The Pool Room and The Grill Room.
41 The Pool Room is airy and romantic, where the Grill Room is more masculine and is known for its legendary power lunch.
42 The current installation at the Four Seasons is Robert Indiana's Eat & Art.
43 The table setting
44 And the anticipated dinner menu yet to come
45 Zachary and Lori Pomerantz, the host committee chairs for the event, with Tyra
46 Here I am seated between two pillars of the New York City dining scene - David Burke and Drew Nierporent.
47 With David Burke and Marisa May, who grew up in her father Tony May's restaurant and now runs SD26 with him.
48 Tim Rooney Jr., general counsel for Empire City Casino in Yonkers and guest
49 Gail Simmons with her husband, Jeremy Abrams
50 Tyra shared a moving story about how her appreciation for food required her to make some tough choices in her modeling career.
51 Les Dames d Escoffier International as Women's Culinary Circle Sponsors: Dames Pamela Morgan, Rita Jammet, Carol Brock, Mary Ellen Griffin, along with WNBC Producer Tiffany Zeno.
52 Sarah Carey with Halima and Tony May. Tony May has run restaurants in New York City for many years, including his current restaurant, SD26. http://www.sd26ny.com/
53 Tyra, Dorothy Cann Hamilton from the International Culinary Center, and Susan Ungaro