3 The kitchen was located close to the dining table, which made it very easy for guests to see how the meal was cooked and prepared.
4 Here, I'm joined by the auction winners, Olivia Song and Scott Rofey. The dinner was a 40th birthday party celebration for Scott.
5 As guests arrived, wait staff passed canapés - this was the shrimp roll, made with daikon, green mango, and peanut. It was a big hit.
7 David is always very involved with the dinners he prepares. Here he was going over details with one of his team.
8 The Test Kitchen was equipped with an open work space, which was great for all the people who helped prepare the special dinner. The Bouley Test Kitchen also reviews recipes for all the Bouley entities, so it was designed to accommodate a good number of people.
9 The table for 20-guests was decorated with a "Chef's Table" theme using spring ferns, mosses, topiaries, strawberry plants and herbs potted in copper.
10 And, because Bouley Test Kitchen is on West Broadway, the dining space also had a lovely view of the street on the other end. It was a perfect venue.
11 Our executive editorial director of style, Ayesha Patel, headed the group that created the centerpiece on a coordinating earthy brown tablecloth with copper votives and flax linen dinner napkins.
12 The myrtle and rosemary topiaries and tall lavender plants in moss topped pots added height and texture to the tablescape.
13 All kinds of copper covered vessels were used for the table - copper pots and pans in various shapes and sizes.
14 Flowering oregano top dressed with moss in wide, shallow vessels looked so pretty on the table.
16 Paintings and mirrors made the space feel very comfortable and homey.
17 The place settings included elegant menu cards on flax linen hemstitch dinner napkins.
18 Elle McQuistion from our food team helped to plate the first course grilled asparagus with sunflower, spring onion and pea shoots.
19 David checked to make sure every dish, and every plate looked perfect before it was served.
21 The birthday party theme was "40 for 40" - each guest was asked to bring two books for Scott, the "birthday boy". Because there were 20 guests, he ended up with 40 books for his 40th birthday.
22 Each of the bags on these chairs was for the books. Such a creative idea, don't you think?
23 David's crew prepared and plated everything perfectly. This was the second course, Agnolotti - artichoke, ricotta and nettles.
24 The Agnolotti was also a very popular dish at the dinner. It looked so stunning on the pure white dinner plates.
25 The plates were ready for the next course to be served. Organization in the kitchen is crucial, especially when planning a multiple course meal for a large group.
26 The food service was conducted with precision from start to finish.
27 David's signature Ko Egg - a smoked egg with osetra caviar and fingerling potato chips. Osetra caviar is one of the most sought after caviar varieties - it is from the osetra sturgeon.
28 David communicated with his team throughout the meal service to ensure everything was prepared to his specifications.
29 The Bouley Test Kitchen had multiple tables for all the plates, glasses and other serving equipment. It was a pleasure working in such a roomy space. All the copper pots above added a lovely touch to the kitchen'n decor. Here is Elle going over details with Jenna from the Bouley team.
30 There were delicious wines served as well.
31 The dry-aged ribeye as it was cooking in the oven.
32 And here is the finished third course - Dry-Aged Niman Ranch Ribeye - it was cooked to perfection.
33 Look how tender the meat was. The guests finished every last bit of it.
34 This side of fresh vegetables was a perfect accompaniment to the ribeye. Also served with the main course was french fries - it added a nice touch.
35 For dessert, I chose to serve a chocolate pistachio tart.
36 Here I am with Jenna Nocciolino, Director of Events at Bouley NYC.
37 One of the guests made this lovely cross stitch for me.
38 Chef David Bouley and Chef David Chang. What a fun collaboration and charity event.