On Saturday night, more than 500 people filled an airplane hangar at Kissimmee Gateway Airport for the fourth annual Jetport Food and Wine Party. The event is a fund-raiser for the Bocuse d’Or U.S.A. Foundation, a nonprofit led by renowned chefs Jérôme Bocuse, Daniel Boulud, and Thomas Keller that supports culinary education and recruits a team of chefs to represent the United States at the global Bocuse d'Or Competition held in Lyon, France, every two years. This year’s event benefited the Arnold Palmer Hospital for Children and Special Olympics Florida.
Cooking alongside Bocuse, Keller, and Boulud at the party were Scott Boswell of Stella! restaurant in New Orleans, Michael Cimarusti of Providence in Los Angeles, and Daniel Patterson of Coi in San Francisco, along with chefs from more than 20 top restaurants in the Orlando area. In addition to fine cuisine, the party included a display of more than 100 exotic cars, eight private jets, an air show, and a silent auction. The Jetport Food and Wine Party is part of the four-day Celebration Exotic Car Festival that took place Thursday through Sunday. Here's a look at some of the evening’s fare.
Photo: Kayla Hernandez for BizBash
Chef Thomas Keller, owner of the French Laundry in California, served salmon cornets.
Photo: Kayla Hernandez for BizBash
Emeril Lagasse's Tchoup Chop restaurant served panko-crusted pork galette with a spicy pear chutney and mustard coriander vinaigrette over arugula.
Photo: Kayla Hernandez for BizBash
Melissa Kelly's Primo at the J.W. Marriott Orlando Grande Lakes served Maine peekytoe crab gougère with Florida heirloom tomato soup, avocado ramps, and pickled cucumber.
Photo: Kayla Hernandez for BizBash
The Walt Disney World Swan and Dolphin Resort's executive pastry chef, Laurent Branlard, served grown-up s'mores made with a coconut sable cookie and marshmallows filled with sauteed bananas and sea salt caramel cream, and topped with dark chocolate foam and vanilla coconut sauce.
Photo: Kayla Hernandez for BizBash
Real rose petals topped the rose petal margaritas from the Rix Lounge at Disney's Coronado Springs Resort.
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Chefs from Seasons 52 presented a variety of the restaurant's mini desserts.
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Scott Boswell, chef at New Orleans' Stella! restaurant, displayed an ice sculpture of a French fleur-de-lis.
Photo: Kayla Hernandez for BizBash
The Ravenous Pig served an offal pheasant terrine with a local peach and asparagus salad.
Photo: Kayla Hernandez for BizBash
Winter Park's Luma restaurant served key lime pie milk shakes with Florida sugarcane rum meringue.
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Chefs from more than 25 restaurants participated in the event.
Photo: Kayla Hernandez for BizBash
More than 500 people attended the Jetport Food and Wine Party, hosted by the Bocuse d'Or U.S.A. Foundation.
Photo: Kayla Hernandez for BizBash
Guests could check out more than 100 exotic cars and eight executive jets that filled the runway at Kissimmee Gateway Airport.
Photo: Kayla Hernandez for BizBash
