40th Anniversary Gala

Among the cherry blossoms at the reception

he opening of Act II was breathtaking. Members and their guests made their ascent to the Terrace Room, which had been transformed into a beautiful garden filled with cherry blossoms. Perrier-Joüet Grand Brut and Domaine Comte Lafon Macon Chapeau 1997 were poured as we strolled and sampled. French goose liver, French duck liver, and Hudson Valley goose liver were pan sautéed to order, providing an exciting taste comparison. An enormous seafood station included four varieties of oysters on the half-shell, Louisiana crayfish, Norwegian langoustines, tiger shrimp from Venezuela, white shrimp from Guatemala, Hawaiian rock shrimp, and shrimp from the Gulf of Mexico. Tuna was presented three ways: roasted with red and green pepper salsa, sashimi with soy vinaigrette and ginger, and tartare with mustard wasabi. Among the chafing dish specialties were sweetbreads, Scottish hare stew, wild pigeon confit, and Coquilles St. Jacques. Risotto featuring the last truffles of the season was another popular attraction.

Continued . . .