For this year's holiday gala and fund-raising auction, the James Beard Foundation choose to highlight truffles—and, more specifically, le città del tartufo (the truffle towns of Italy). And so it seemed fitting that the decor at Guastavino's on Thursday evening took on a forestlike feel to evoke the countryside setting where these sought-after fungi are found. (It also served as a reminder that one of the auction items was a trip for two to Italy during truffle season.)
The foundation's vice president, Mitchell Davis, and its director of sponsorships and special events, Yvon Moller, worked with Flaherty & Company to plan the affair.Starting with the venue's outdoor space, event designer Marc Wilson created a river-shaped structure of moss embedded with votives that led to the front entrance, which was flanked by two 12-foot-tall birch trees. Inside, more moss covered the eight-foot-tall panels that stood at either side of the stage. Sprays of large green goddess calla lilies poked through large circular cutouts in the center of each panel. And for the tables, Wilson created sculptural centerpieces, using birch bark, moss, and leaves to cover glass vases. Other nods to the countryside motif included two chandeliers—12 feet in diameter—made from twisted grapevine, a 20-foot-long, eight-foot-tall mural of a forest along the rear wall, and loose leaves scattered over the staircase.
On the upper level, the decor was relatively sparse, making room for the 100 or so auction items on display as well as sponsors such as jewelry company Mikimoto and Delta Airlines. The upper level was also where chefs from the Joe Bastianich-owned restaurants (William Gallagher from Becco, Fortunato Nicotra from Felidia, and David Pasternack from Esca) served a selection of truffle dishes. More truffles made their way into the passed hors d'oeuvres, which included chestnut and parsnip soup with truffled whipped cream and truffled veal meatballs.
If that wasn't decadent enough, the extensive dinner menu—created by Italy-based chefs Alberto Bettini, Bruno Cingolani, and Flavio Faedi—included items like confit of black truffle with beef carpaccio and heirloom beans and cauliflower puree; ravioli with goat's milk ricotta, mountain butter, and white truffle; and braised veal cheeks with black truffles on a potato and savoy cabbage cake in a lentil broth.
More than 250 guests attended, including Lorraine Bracco, The Sopranos actress and owner of Bracco Wines; restaurateurs Drew Nieporent, Joe Bastianich, and Sirio Maccioni; and Heat author Bill Buford. The silent and live auctions raised a total of $289,000.
The foundation's vice president, Mitchell Davis, and its director of sponsorships and special events, Yvon Moller, worked with Flaherty & Company to plan the affair.Starting with the venue's outdoor space, event designer Marc Wilson created a river-shaped structure of moss embedded with votives that led to the front entrance, which was flanked by two 12-foot-tall birch trees. Inside, more moss covered the eight-foot-tall panels that stood at either side of the stage. Sprays of large green goddess calla lilies poked through large circular cutouts in the center of each panel. And for the tables, Wilson created sculptural centerpieces, using birch bark, moss, and leaves to cover glass vases. Other nods to the countryside motif included two chandeliers—12 feet in diameter—made from twisted grapevine, a 20-foot-long, eight-foot-tall mural of a forest along the rear wall, and loose leaves scattered over the staircase.
On the upper level, the decor was relatively sparse, making room for the 100 or so auction items on display as well as sponsors such as jewelry company Mikimoto and Delta Airlines. The upper level was also where chefs from the Joe Bastianich-owned restaurants (William Gallagher from Becco, Fortunato Nicotra from Felidia, and David Pasternack from Esca) served a selection of truffle dishes. More truffles made their way into the passed hors d'oeuvres, which included chestnut and parsnip soup with truffled whipped cream and truffled veal meatballs.
If that wasn't decadent enough, the extensive dinner menu—created by Italy-based chefs Alberto Bettini, Bruno Cingolani, and Flavio Faedi—included items like confit of black truffle with beef carpaccio and heirloom beans and cauliflower puree; ravioli with goat's milk ricotta, mountain butter, and white truffle; and braised veal cheeks with black truffles on a potato and savoy cabbage cake in a lentil broth.
More than 250 guests attended, including Lorraine Bracco, The Sopranos actress and owner of Bracco Wines; restaurateurs Drew Nieporent, Joe Bastianich, and Sirio Maccioni; and Heat author Bill Buford. The silent and live auctions raised a total of $289,000.
The rustic-style decor of the James Beard Foundation dinner.
Photo: Brad DeCecco for BizBash
A curving structure of moss led to the venue's entrance, which was surrounded by tall birch trees for the event.
Photo: Brad DeCecco for BizBash
Arrangements of large goddess calla lilies poked through the circular holes in the stage's panels.
Photo: Brad DeCecco for BizBash
Fifty tubelike lightbulbs hung from each custom chandelier. Additional lighting elements included a leaf-patterned projection.
Photo: Brad DeCecco for BizBash
Wilson also used moss in the tabletop centerpieces and replaced the traditional table numbers with traffic-sign-style cards.
Photo: Brad DeCecco for BizBash
A long forest mural stood at the rear of the dinner area.
Photo: Brad DeCecco for BizBash
Italian restaurants from Mario Batali and Joe Bastianich's restaurant group served small plates of truffle-themed hors d'oeuvres during cocktails.
Photo: Brad DeCecco for BizBash
Some of the live auction items, including a Waterford bar trunk filled with crystal and sterling-silver pieces, were displayed during the cocktail hour.
Photo: Brad DeCecco for BizBash
Sponsors such as Delta Airlines filled the reception area with products and displays.
Photo: Brad DeCecco for BizBash
Loose leaves and votives lined the stairs.
Photo: Brad DeCecco for BizBash
