1 Here I am with Chef David Chang, founder of the Momofuku restaurant group. While David planned most of the dinner menu, I was in charge of planning the dessert and the table setting.
2 Some of the preparations for the dessert were done in our Starrett Lehigh office test kitchen. Here, Jennifer Aaronson was making spun sugar for my dessert of choice - wait until you see it later in this gallery.
3 Here is a closer look of the spun sugar after it was carefully draped over the wooden spoons.
4 The long, threadlike strands of spun sugar were very delicate. We put down sheets of parchment paper to catch any that touched or fell on the floor.
6 My idea was to create a centerpiece filled with lots of natural elements of spring.
7 Muscari was the perfect touch of color for the display.
8 Katie Berry, and one of our interns, Caroline Hulsey, prepared the elements at the office. We did as much as we could prior to the event, so the actual set-up was smooth and easy.
9 Katie, Heather Kirkland, and Anthony Luscia brought the terrarium plants to the dinner location, and did the assembling on site.
10 I had several wooden rounds cut from a fallen tree on my farm - they were perfect for this project.
11 The moss and plants were used to dress the wooden rounds.
12 Katie used the moss to keep the plants together and to create the look of a woodland scene for the table.
13 Here is a look at the dining room table at the auction winner's home before the transformation began.
14 Katie used several wooden rounds and various glass terrariums down the length of the table for this centerpiece.
15 On this day, New York City was covered in snow, but we managed to bring a little bit of spring to this dinner table, don't you think?
18 Each place setting was perfectly adorned with chopsticks, flatware and the evening's menu.
19 The room looked almost magical after the table setting was completed.
21 David's Momofuku restaurant group includes restaurants in New York City, Australia and in Canada. If you are ever near one of his establishments, you should definitely visit! http://momofuku.com
22 David brought a great crew with him to help with all the cooking.
23 In order for a multi-course dinner to run smoothly, chefs organize themselves meticulously. Notes about timing, when to fire the next course, tasting information, and dietary preferences for each guest were outlined in advance and reviewed prior to service.
24 Every platter was labeled ahead of time to prevent any confusion during the service.
25 Labeling the plates and platters allowed the chefs to quickly identify what they needed for each course.
26 All the glasses were freshly washed, laid out, and counted.
27 Every utensil, platter, cake stand and plate was carefully laid out to ensure all the necessary equipment was on site and ready to use.
28 These beautiful gold forks, spoons and knives from Casa de Perrin were perfect for this table setting.
29 The first cocktails of the evening were poured and ready to serve right on schedule.
30 Guests were welcomed with Soju Sours - a very tasty cocktail of shichimi infused soju, lime and yuzu. They were a big hit!
31 I loved this beautiful bottle of sake.
33 To start, everyone was served pork buns made with hoisin, cucumber and scallion; and, shiitake buns also with hoisin, cucumber and scallion.
34 Eleanor McQuistion, who works in my test kitchen, posed with David.
35 The beet salad was served with radish, red shiso and Thai basil.
36 David was heavily involved with every part of the dinner preparation.
37 David brought staff from several of his restaurants. Here, Nick Wong prepared the short ribs.
38 Ian Davis prepared the arctic char.
39 If you're not familiar with daikon, it is a mild flavored winter radish. Here, David used daikon sliced in rounds.
40 This was a vegetarian alternative fourth course dish - a king oyster mushroom with daikon, pickled mustard seed, and dashi.
41 Here is the smoked egg with fingerling potato chips and osetra caviar. Osetra caviar is one of the most sought after caviar varieties - it is from the osetra sturgeon.
42 The chefs worked quickly to plate the delicate smoked egg dish, so the egg was served at the perfect consistency.
43 The smoked egg is a favorite dish at David's New York City restaurant, Momofuku Ko.
44 And it was equally popular at this event.
45 A donabe is an earthenware pot often used over an open flame or burner in Japanese kitchens. David originally planned to make an arctic char donabe but then switched to lobster as the dish came together.
46 Here, David grated black truffle for his donabe dish.
47 David and his chefs presented the finished donabe dish to the guests before serving it. The shaved black truffle on top was a decadent touch.
48 The rice was also very rich and flavorful.
49 Braised short rib served with pommes puree and pickled carrots.
50 David said these ribs were "just like Mama Chang's"! They certainly were delicious.
51 The fluke crudo was served with chickpea hozon, lime and masago.
52 For dessert, I chose blood-orange pavlovas with Grand Marnier.
Pavlova is a meringue-based dessert. I like to add a little cornstarch to my recipe so the pavlovas are light and fluffy.
53 Look how beautiful each one is topped with blood-orange sections.
54 Here is the spun sugar you saw being made at the top of this gallery. Strands were gathered and bunched into nests.
55 And then each pavlova was covered with a nest of spun sugar.
56 They looked simply divine - and they tasted even better.
57 Everyone took photos of the beautiful pavlovas, including David, who said, "pavlovas are very popular in Australia," where he runs Momofuku Seiōbo.
58 Brown butter shortbread cookies with caramelized blood-orange zest.
59 It was a great evening. David and I are already looking forward to the next dinner collaboration!