Every year, the AIWF (American Institute of Wine & Food) of New York City holds a Gala event and invites guest chefs to lend their talents for the night.
This year's menu was probably the best I've experienced in the 3 years I've attended.
The Hor d'Oeuvres by Josh Grinker of Stone Park Cafe
Crabcakes **
Foie Gras Terrine on Toast Points **
Mini Shortrib Burgers *
Almond Soup *
First Course by Bill Telapan of TelapanEgg in a hole with Hen of the Woods Mushrooms,
Toasted Garlic and Baby Spinach ***
Second Course by David Waltuck of ChanterelleSauteed Dayboat Scallops with Duckfat, Angel Hair pasta and Snowpeas **
Third Course by Stephen Lewandowski of Tribeca Grill Big Red Braised Shortrib with Foiegras and Black Truffle Chartreuse **
Cheese Course by Pampered Cow 
Dessert by Elizabeth Katz of BR GuestLemon Pistachio : Toasted Meringue Bavarian, Pistachio Crema *
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