Manger: Eat/ Boire: Drink/ Vivre: Live At The James Beard Foundation Auction

Guests at The James Beard Foundation Holiday Auction on Sunday, November 13 will take a short culinary tour of France without leaving The Essex Hotel in New York City. The evening, entitled: Manger: Eat/Boire: Drink/Vivre: Live will feature a stellar line-up of French chefs. Flying in from France will be: Pierre Hermi, Pierre Hermi, Paris, and Daniel Hibet of Restaurant Le Jardin du Quai, L'Isle-sur-la-Sorgue. They will be joined by US-based French chefs Bertrand Chemel, Cafi Boulud, New York City; Luc Dimnet, Brasserie, New York City; Michel Richard, Michel Richard Citronelle, Washington, DC and Andri Soltner, The French Culinary Institute, New York City. Each course will be paired with champagnes from Champagne Piper-Heidsieck and Champagne Charles Heidsieck, courtesy of Remy Cointreau USA. Dominique Hiriard Dubreuil, Chairman of the Board of Rimy Cointreau, will serve as the event's dinner chair. (See attached menu.)

Auction paddles will fly, as Christie's guest auctioneer Richard Brierley bids off lots of luxury travel and once-in-a-lifetime dinners prepared by top chefs including a seven-day Vietnam culinary tour for two; a private dinner for 50 prepared by celebrity chef Eric Ripert (Le Bernardin, New York City) at The James Beard House; a "Once in a Lifetime" trip for two to Cognac Rimy Martin and Champagne Charles Heidsieck in the historic French regions of Cognac and Champagne, donated by Rimy Cointreau; a trip to southern France donated by All-Clad Metalcrafters; and, A Dinner Party of the Season (at winner's home), designed by Preston Bailey, dinner prepared by chef David Fiau, Cercle Rouge, with china and glassware by Waterford Wedgwood and Rosenthal. It is all for good reason: 100% of the evening's net proceeds will go to the operating budget of The James Beard Foundation, and its scholarship program for aspiring culinary professionals.

Each guest will sit at a dinner table festively decorated and hosted by a chef. No two tables will be alike! Admission is $350 ($300 for Foundation members) and $3,500 for a table seating 10-12 guests. New this year, tables will be available for $5,000, with surprise gifts from Waterford, Wedgwood or Rosenthal for table guests. Admission includes both the auctions and seated dinner. The holiday auction and dinner is open to the public. To make a reservation, visit www.jamesbeard.org or call 212-627-2308.
The evening is generously underwritten by All-Clad Metalcrafters, American Express, Waterford Wedgwood and Rosenthal, with premium wines and spirits provided by Remy Cointreau USA and air for guest chefs provided by Continental Airlines.
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The James Beard Foundation is a national not-for-profit organization based in New York City whose mission is to celebrate, preserve, and nurture our culinary heritage and diversity in order to elevate the appreciation of culinary excellence in America. In addition to presenting The James Beard Foundation Awards, the Foundation showcases chefs, authors and winemakers through dinners and events at The James Beard House; provides scholarships for culinary students; maintains an archival culinary library; participates in educational initiatives within the culinary industry; and preserves and maintains The James Beard House, the nation's premier culinary performance space. Membership in The James Beard Foundation is open to culinary professionals as well as anyone who enjoys and supports the culinary arts. Membership, House and Scholarship Information: 212-675-4984.All information: www.jamesbeard.org.
THE 19TH ANNUAL JAMES BEARD FOUNDATION ANNUAL HOLIDAY AUCTION & DINNER MENU
MANGER: EAT/BOIRE: DRINK/VIVRE: LIVE

Reception
BERTRAND CHEMEL ~ CAFE BOULUD
Une soupe de courge exotique
Exotic Squash Soup
Faisan sauvage ecossaise avec pbti en cro{te
Wild Scottish Pheasant with Pbti en Cro{te
Une salade de betteraves avec des pecans caramilisis