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Chapter Contact
Anthony Milano, Chapter Chair
212.888.8334 ext. 101
aiwf.nyc@gmail.com

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Champagne Gala
Monday, June 5, 2006 - AIWF New York (NY)
Time: 06:00 pm to 10:00 pm
Member Price: $250.00
Guest Price: $300.00
Chair: AIWF NY Chapter
Venue: The New York Helmsley Hotel
Address: 212 East 42nd Street, NYC
Phone: 718.229.6565
Email: aiwf@beardallis.com

2006 CHAMPAGNE GALA

Join us in celebrating the American Institute of Wine and Food’s 25th Anniversary with the New York Chapter’s prestigious CHAMPAGNE GALA at the New York Helmsley Hotel on Monday, June 5, 2006. 

The proceeds from the Champagne Gala funds our signature children’s educational program, Days of Taste® – a four-week discovery-based program for fourth and fifth grade New York City Public School students to learn about food and how it weaves its way through daily life from farm to table. In addition to raising funds for Days of Taste®, proceeds from the gala will fund AIWF NY Chapter’s three endowed scholarships, the Scholars Internship Program and our other year-round educational programs.

The Champagne Gala is an elegant black-tie evening that features five of New York's most acclaimed chefs paired with spectacular tête de cuvée champagnes from some of France's finest producers and other fine wines.  Chefs this year include David Burke of David Burke and Donatella, Terrance Brennan of Artisanal Premium Cheese, Shea Gallante of Cru, Pichet Ong of P*ONG, Laurent Tourondel of BLT Fish/BLT Steak/BLT Prime and Michael White of Fiamma Osteria.

This year to mark the AIWF’s 25th anniversary and in remembrance of AIWF co-founder Julia Child, we have named Sara Moulton, Executive Chef of Gourmet Magazine, as our Honorary Chair.  Auctioneer and master of ceremonies Michael Green, Michael Green Wines & Wine Consultant for Gourmet Magazine, will raise the gavel at the live auction where rare wines, international travel adventures and unique memorabilia will be offered. Our silent auction will include a dazzling array of culinary merchandise, dining experiences and collectable bottles of wines, beers and spirits. 

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WHERE: The New York Helmsley Hotel

WHEN: Monday, June 5, 2006

TIME: 6:00 PM Reception; 7:00 PM Dinner

HONORARY CHAIR: Sara Moulton, Executive Chef, Gourmet Magazine

MASTER OF CEREMONIES/AUCTIONEER: Michael Green, Wine Consultant, Gourmet Magazine

AUCTION: Silent & Live

ATTIRE: Black Tie

TICKETS: $250 AIWF Member, $2250 Table of Ten Member; $300 Non-member, $2700 Table of Ten Non-member. 

RESERVATIONS: 718.229.6565 or aiwf@beardallis.com

EVENT CHAIRS: Scott Hunt, The French Culinary Institute & NY Chapter Board Member, Catherine Lederer, Niman Ranch & NY Chapter Board Member.

Menu 

Hors d’Oeuvres

David Burke, David Burke and Donatella

Veuve Clicquot Rose NV

 

Laurent Tourondel, BLT Fish/BLT Steak/BLT Prime

Blue Fin Tuna Tartare

Avocado & Crispy Shallots

Dom Perignon 1998

 

Michael White, Fiamma Osteria

Maine Lobster Tortellini in Salsa di Crostacei

Krug Grande Cuvêe

 

Shea Gallante, Cru

Crisp Beef Short Ribs

Celery Root Purée, English Peas & Chanterelles, Red Wine-Garlic Jus  

Newton Unfiltered Cabernet Sauvignon, Napa 2001

 

Terrance Brennan, Artisanal Premium Cheese

Seasonal Selection of Jasper Hill Dairy cheeses

Châteauneuf du Pape, Château La Nerthe, 2003

 

Pichet Ong, P*ONG

Port Poached Bing

Cherries, Fresh Indian Cheese, Soft Chocolate & Cocoa Bean Meringue

Moët & Chandon Nectar Imperial 

 

 

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