Here's another helping of photos from last week's gala dinner and auction at the Four Seasons:
Miniature duck burgers
Guests check out the silent auction in the Four Season's Grill Room
Joël Robuchon's shaved white truffles and potatoes with foie gras carpaccio
Bottles of Louis Jadot Bonnes Mares Grand Cru
Charcuterie prepared by students from the French Culinary Institute
Autioneer Nicholas Lowry during the live auction
Alain Ducasse's braised caramelized eggplant with Salvatore Bklyn smoked ricotta and porcini–fall vegetable gratin boulangère
François Payard, Guy Savoy, Alain Ducasse, and Jean-Georges Vongerichten in the Four Seasons kitchen
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