The American Institute Of Wine & Food Champage Gala

The American Institute of Wine and Food Champagne Gala 2007

Tuesday, June 12th, 2007

The Pierre Hotel
The Cotillion Room
Fifth Avenue and 61st Street

An elegant evening featuring stellar champagnes and an exquisite menu.
All proceeds benefit the AIWF New York Chapter Day's of Taste, scholarships, and educational programs.

6:00pm Reception
7:00pm Dinner
Silent Auction
Live Auction
Russell E. Burke III, Auctioneer

Tickets:
$300 Members
$350 Non-Members

Attire: Black Tie
Time: 06:00 pm to 10:00 pm

Star chefs prepare a select menu paired with champagne and fine wines.

Reception
Hors d'Oeuvres, The Pierre
Champagne Taittinger Pr�lude Grands Crus NV

Jean Fran�ois Bruel, Daniel
Ballotine of Liberty Farms Duck with
Fresh Almonds, Foie Gras, Salad Burnett
Champagne Taittinger Comtes de
Champagne Rose 2000

Matthew Hoyle, Nobu 57
Chilean Sea Bass Marinated in Sake Lees
Champagne Taittinger Comtes de
Champagne Blanc de Blancs 1998

Floyd Cardoz, Tabla
Spice Crusted Beef Striploin and
Pulled Braised Shortribs, Greenmarket Vegetables
Agricola Punica Barrua, Isola dei Nuraghi,
Sardinia 2003

Harpersfield Cheese
Selection of Artisanal Cheese
Delaforce Colheita Porto 1986

Nicole Kaplan, Del Posto
Chocolate-Caramel Tart with Caramel Popcorn,
Peanut Butter Powder and Roasted
Banana Ice Cream
Champagne Taittinger Nocturne, Sec NV