Sea Grill Chef Ed Brown Hosts Black Truffle Gala January 17

FOR IMMEDIATE RELEASE


THE SEA GRILL EXECUTIVE CHEF ED BROWN UNVEILS AN EVENING OF ENCHANTMENT
PRESENTING A BLACK TRUFFLE GALA DINNER EVENT JANUARY 17

Acclaimed chef to travel to Provence, France to personally harvest black truffles

Rockefeller Center, New York City (January 4, 2006) - For centuries, the mysterious black truffle has inspired generations of chefs with its deep, earthy aroma and alluring flavor. To celebrate these elusive gems at the height of their season, executive chef Ed Brown will travel to Provence, France to personally harvest this culinary treasure for guests to enjoy at The Sea Grill, located rink-side at 19 West 49th Street in landmark Rockefeller Center. Upon his return, chef Brown will host a Gala Black Truffle Dinner on Tuesday, January 17 from 6:30 to 10 pm. An exclusive gift bag with black truffle salt and a truffle slicer is included.

THE MYSTIQUE OF 'BLACK GOLD'
The mystique of the black truffle mushroom is attributed to its rarity and distinctive flavor. Uncultivated growing wild beneath oak tree groves, chef Brown along with truffle specialists and highly trained dogs or pigs will hunt for this sought-after 'buried treasure.' Once found, chef Brown will look for ideal characteristics in his black truffles like a firm texture, small plum-like size, deep black peel, a magical aroma and when sliced, a rich brownish black color with very fine white veining.

STUNNING TEXTURES, SUPERB FLAVORS
Chef Brown will showcase the prized black truffle in a menu layered in luxury:
AMUSE BOUCHE
Lobster "cappuccino" with sea urchin froth and black truffle

FIRST COURSE
Melted leek salad, poached quail eggs, maple-walnut vinaigrette

SECOND COURSE
Steamed live scallop with truffle mousseline, crushed fingerling potato and Muscat-truffle jus

THIRD COURSE
Tuna and foie gras crepinette, crisped fennel confit, saffron endives and red wine sauce

FOURTH COURSE
Ballotine of capon with sweet breads, trotters and black truffle risotto

DESSERT
Chocolate truffle beignet

The cost per person for the Gala event is $250, which includes complementing wine pairings. Tax and gratuity are additional and seating is limited. For reservations, call 212-332-7610.

January 18 through February 13, Chef Brown will also present a special black truffle prix fixe menu for $90 per person (with complementing wines $125 per person; Tax and gratuity additional). The Sea Grill will receive bi-weekly shipments of fresh black truffles to showcase in dishes such as:

AMUSE BOUCHE
Sea scallop carpaccio with passion fruit, coconut milk and black truffle

Lobster "cappuccino" with sea urchin froth and black truffle

FIRST COURSE
Black sea bass studded with black truffle, sunchokes, wild mushrooms and napa cabbage

SECOND COURSE
Slow-roasted squab, sweet potato fondant, spinach, crisp hen egg and black truffle jus

DESSERT
Chocolate truffle beignet

For more information on Chef Ed Brown, The Sea Grill or for additional details on the black truffle menus, visit www.rapatina.com.

The Sea Grill is part of Restaurant Associates (RA), one of America's leading restaurant groups with legendary restaurants and premier catering at sporting venues and events in New York City, Washington DC, Los Angeles and beyond. In Manhattan, the company's portfolio includes the world-famous Ice Rink, The Sea Grill and Rock Center Cafi in Rockefeller Center; Cafi Centro, Naples 45 and Tropica in The MetLife Building; Brasserie 8 =; Brasserie; and Nick + Stef's Steakhouse in Madison Square Garden. For more information, visit www.rapatina.com.

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