Featuring the evening’s menu breakdown of French cuisine.
As the cocktail sponsor of the evening, Aviόn Tequila paired the French cuisine with La Brisa which contained Aviόn Silver, lemon juice, agave nectar, cucumber, and basil leaves.
Truffle ready to be prepared for a featured bone marrow dish of the evening.
Bone marrow with pastrami, shallot, chanterelle, black truffle jam, and watercress.
Fluke ceviche with aji amarillo, avocado, cilantro, and puffed quinoa.
Chef Daniel Boulud and his DBGB crew: Pastry Chef Douglas Phillips, Executive Chef Charlie Foster and Chef Charcutier Aurelien Dufour.
Chef Boulud dishes out small plates for eager guests as they watch his demo.
A decorated Honey Baked Eggplant on toast was featured as another guest favorite.
[From Left to Right] Chef Boulud, Rachel Barbarotta of KitchenAid, and Chef Charlie Foster of DBGB.
[From Left to Right] Perla George of BVI Tourism with Chef Boulud and guest.
[From Left to Right] Michelle Colban of Unilever with Chef Boulud and guest.
Penny Lerner with Chef Boulud.
Brian Roberts, Sarah Platt, Michael Mercede, Catherine Young, and Brittany Pietrunti of Mindshare with Chef Boulud and Chef Foster.
Ashley MontBlanc Day and Dana Curatolo from Laura Davidson Public Relations with Chef Boulud and Chef Foster.
Chef Boulud with Artie De Los Santos of Aviόn.
Blood Orange Caviar with Meyer lemon cream and vanilla praline.
Pâté Grand-Mère, Terrine de Lapin Moutarde, and pickled vegetables.
Featured as the evening’s demonstration, Rilletes de Jambonneau Provencal, also known as pulled ham hock with tomato, zucchini, eggplant, basil, and olive oil.
A mouth-watering merguez with spinach and chickpeas.
Chef Boulud adding his name to The Daily Meal’s Celebrity Chef Board.
DB Tea — Early Grey vodka, lemon juice, and soda
Avion La Brisa — Avion Silver, lemon juice, agave nectar, cucumber, basil leaves