November 17, 2011
A Meal to Remember Gala
French Fare and Philanthropy
- Photos by BenRosePhotography.com with Jim Fitts
The St. Regis played host to a glittering evening of masterful French cooking to benefit Atlanta’s Meals on Wheels program
Event chairs Marjorie Harvey, Harison Rohr and Jack Sawyer, Honorees Joanne and Charles Ackerman, Jeff Smythe and Steve Hargrove of Senior Citizen Services, Master of Ceremonies Monica Pearson and Karyn Greer, and St. Regis Atlanta GM Simon Rusconi
The Astor ballroom was glittering with an elegant décor by A Legendary Event
After sipping the signature French cocktail, Le Rêve de Chambord and fine French champagnes, guests retreated to the Astor Ballroom for a gourmet French dinner, a luxe live auction, and after-dinner dancing to A Class Act.
The Scene Makers
Among the crowd of black tie patrons:Judy Zaban, Mo Akbar, Marlene Alexander, Millie and Steve Smith, Sandra and Dan Baldwin, Elizabeth and Carl Allen, Charlene and Earnest Ingram, Lauren and Marc Skalla, Stephanie and Jerome Russell, Vicki and John Palmer, Krista and Matt Toddy, Darrell Mays, Sharon and Chip Shirley
The Master Chefs of France
An all-French line up of chefs, each with the prestigious Master Chef of France title, prepared this year’s Un Repas Memorable: Chef Pascal Tingaud, a global ambassador for Moet & Chandon and Dom Pérignon; Chef Marc Ehrler, Corporate Chef America for Hilton Worldwide; Chef Jonathan Jerusalmy, Executive Chef of St. Regis Atlanta; Chef Jean-Louis Dumonet, Executive Chef of The Union Club of New York; Chef Nico Romo, Executive Chef of Fish in Charleston, S.C.; and Chef Andre Renard, owner of Sug’Art Artistic Cooking School.
Crab Thai Soup with Coconut Milk and Lime Kaffir (Chef Pascal Tingaud)
Upside Down Beet Goat Cheese Carpaccio, Pickled Fennel and Red Onion, Shaved Smoked Duck Breast with Bitter Sweet Maple Vinaigrette and Brioche Crunch (Chef Marc Ehrler)
Foie Gras Custard with Warm Chestnut Soup and Tawny Port Reduction (Chef Jonathan Jerusalmy)
Classic Pike Quenelle with Nantau Emulsion, Fig Sauce (Chef Jean-Louis Dumonet)
Shaved Duck Prosciutto, Emmental Potato Celery Tart, Butternut Squash Puree, Fig Sauce (Chef Nico Romo)
Nougat Glacé Laced with Combier Liqueur d’Orange, Raspberry Coulis and Crème Anglaise (Chef Andre Renard)
Presenting Culinary Sponsors: Marjorie and Steve Harvey and The St. Regis Atlanta. Epicurean Sponsors: Cox Enterprises/Atlanta Journal-Constitution and Wilmington Trust. Chef Sponsors: A Legendary Event, Sandra and Dan Baldwin, Louise and Doug Billian, Eric S. Barr Inc., Frabel Studios, Neiman Marcus, Hodges Mace, Monica and John Pearson, The Ray M. and Mary Elizabeth Lee Foundation, Sharon Umphenour, United Distributors.
This year’s gala raised a record-breaking amount to benefit Senior Citizens Service’s Meals on Wheels Program, providing nutritious meals to seniors in need.