Support Bocuse d’Or USA

DINNER OF THE DECADE, Stella! New Orleans, September 14

“It’s like a dream, a dream come true, ” Stella! Chef Scott Boswell said. Boswell cooked with chefs Thomas Keller, Daniel Boulud and Jerome Bocuse to raise funds for the Bocuse d’Or USA Foundation and for the local Barrier Islands Reclamation and Development Society, or BIRDS. A Cocktail reception was held in the beautiful Ursuline Convent Garden and the Guests enjoyed dinner in the exquisite new dining room at Stella!
The dinner was a great success and raised $50,000 for the Bocuse d’Or USA Foundation and $50,000 for BIRDS.

DINNER MENU AT STELLA! FOR THE BOCUSE D’OR USA FOUNDATION & BIRDS

Scott Boswell
Melon Sashimi, Seven Sea Salts, Wasabi Honey Dew and Sweet Soy Sauce
Mariani Orchards Late Harvest Stone Fruit with Iberico Bellota Ham, Candied Louisiana Pecans, Petite Basil and Mint Cream
M. Chapoutier, Chateauneuf-du-Pape, Blanc, “La Bernadine, ” France, 2005

North Star American Caviar with Scrambled Egg Mousse and Accoutrements
Charles de Cazanove, Brut Rosé, Champagne, France NV

Jerome Bocuse
Lobster a L’Américaine with Slivered Snow Peas, Leeks and Black Truffle
Domaine Leflaive, Puligny Montrachet, Burgundy, France, 2007

Daniel Boulud
Hazelnut-crusted Louisiana Sea Bream with Tasmanian Black Truffles with a Tasting of Cauliflower
Faiveley, Gevrey Chambertin, Burgundy, France 2006

Thomas Keller
Elysian Fields Farm Lamb en Persillade, Caramelized Fennel Bulb, Confit Bayaldi, Sweet Garlic Tortelloni and Niçoise Olive, Jus
Lokoya, Cabernet Sauvignon, Diamond Mountain, Napa Valley, California, 2006

Scott Boswell
Grilled Cheese “Sandwich” with Robiola Bosina, Cherry Compote, “Golden Honey” Gelée, Toasted Walnut Oil and Petite Greens
Taylor Fladgate 20-year Tawny Port

German Chocolate Cake with Coconut Sorbet, Caramel and Frozen Chocolate Mousse
Taylor Fladgate 20-year Tawny Port