Cooking for the Cure Slideshow

TDM's 1,000 Cooks for the Cure Dinner Party

Cook for the Cure forms were left out in the hallway to encourage guests to make a donation.

Heirloom Tomato and Avocado Bruschetta

Loaves of French bread are evenly topped with an heirloom tomato and avocado mix.

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Finishing Touches

Just before serving, the loaves are sprinkled with freshly grated ricotta salata cheese.

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Appetizers

The bruschetta was served in bite-size pieces among platters.

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Fillet of Beef

A medium-rare fillet of beef was served as one of the two main entrées.

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Fillet of Beef Platter

With simplicity as the theme, the fillet was served on its own with roasting juices for a modest and natural flavor.

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Lobster Niçoise Salad

Lobster was reinvented at this New England dinner party in the form of a French classic: Niçoise salad.

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Lobster with Olives, Green Beans, and Tomatoes

The addition of fresh green beans, tomatoes, olives, and artichokes served as the perfect accompaniment to the herb-marinated and chilled lobster.

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