JBF Dinner – A Cornucopia of Flavors
By Nelly Mckay
This is the event we all were anxiously anticipating, the moment we all had prepared for … some took time off from school, others from work. We all greatly invested our energies, travel, and tuition to confirm tonight that we had made the right choice.
We filled the James Beard Foundation to capacity (tickets were sold out months ahead) and all guests were very pleased with the meal. Long-standing JBF members, a restaurant, and a pharmaceutical company were amongst the crowd along with FUA guests from SUNY Stony Brook, Pratt Institute, Johnson & Wales University, Penn State University, Pace University, Rutgers University, and the Italian consulate of NYC.
I can’t speak for everyone, but the kitchen was a bit intimidating because it was equipped with cameras for the live JBF kitchen cam recording and the activity in the kitchen could be seen online! It was like having the world checking your every move. Nonetheless, the professionalism shown by everyone was inspiring. It was truly the image of a professional staff.
Before I continue to cover the dinner, it’s important to profile our sponsors, who represent some of Italy’s best food products:
Food: Risotto Acquerello – Pasta Senatore Cappelli – Pruneti olive oil
Wine: Col De’ Salici, Santa Cristina, Fontodi, Poggio Scalette, Salcheto
Of course, guests were once again treated to some mouthwatering sweets in a cornucopia of flavors: persimmon, pear, lemon, and chocolate.
So, here is the winning team and some shots taken during the event preparation. The live kitchen cam recording can be viewed in the JBF archive.
