University Settlement celebrated its 9th Annual Fine Wine Dinner & Auction with An Evening at Lutèce last Tuesday at 82 Mercer and it raised over half a million dollars for University Settlement.

A Henriot champagne reception included a mouth-watering hors d’oeuvre of mini onion tart that I loved, and dinner and live auction followed.

Celebrated Master Chef André Soltner re-created the legendary menu of serious french food and incomparable dining experience that was Lutèce — Manhattan’s trendy high society restaurant for 40 years before closing in 2004.

Guests savored an unforgettable selection of wines expertly paired with his award-winning cuisine and guests enjoyed dessert by Master Pastry Chef Jacques Torres.

Former ‘Times’ critic Mimi Sheraton spoke to the room with long time friend, André Soltner from the stage as she expressed her love for Lutèce and the chef behind the savory food.

Committee of Honor included: Chef Francesco Berardinelli, Chef David Burke, Chef Cesare Casella, Gael Greene, Chef Emily Luchetti, Mr. and Mrs. Sirio Maccioni, Chef Jacques Pépin, Alan Richman, Chef Alain Sailhac, and Mimi Sheraton.

The Wine Committee includes: Gary J. Baumann Co-Chair, Sharon R. Egilinsky Co-Chair, James K. Finkel Co-Chair, Neil D. Aaron, Camilla Andersson-Schmidt, Paul W. Brandow, Susan Casey, Nancy Drosd, Renee Eubanks, Gary Fradin, Heather S. Goldman, Nicole Heyman, Trevor Kempner, Janice M. Lee, Richard Medor, Lars Neubohn, Ronald S. Pohl, Benjamin Schall, Gail Schargel, Charles Schwartz, Stuart L. Shapiro, Kevin A. Stuessi, and Alan P. Winters.

Guest list:  Scott Carney, Gary J. Baumann (chair), Sharon R. Egilinsky (chair), James K. Finkel, Michael Zisser, Alan Winters, Heather & Ethan Goldman, Francesco Berardinelli, Alain & Arlene Feltman Sailhac, David Burke, Cesare Casella, Alan Richman, Mimi Sheraton, Gina Novak, Gail Schargel, Richard & Heidi Rieger, Zachary Rieger, Molly Rieger, Hillary Rieger, Jeffrey Cohen, Hope Winters, John McCormick, Paul & Ann Brandow, Herbert Allen, Janice Lee, Renee Eubanks, Sarah & Stuart Britton, Tom & Loraine Morgan, Ben & Michael Schall, Katie Sexton, and CK Zheng.

Pictured: Master Pastry Chef Jacques Torres, Chef Andre Soltner,  Chef Jacques Torres & Hasty Torres

(scroll down for menu)


 

The Menu was:

Reception: Canapes, Champagne – NV Henriot Blanc de Blancs

Amuse Bouche: Choux et Mousse de Saumon (Choux Puff with Salmon Mousse); Wine Region: Alsace – Dinner Wine Selection: 2000 Trimbach Clos. Ste Hune Reisling

First Course: Crème de Moules aux Quenelles à la Moëlle (Cream of Mussel Soup with Marrow Dumplings); Wine Region: Burgundy, Côte de Beaune – Dinner Wine Selection: 2006 Louis Jadot Corton-Charlemagne

Mid-course: Saumon et Bar en Feuilleté, Mousseline de Brochet, Sauce Choron (Salmon and Bass with Mousseline of Pike in Pastry); Wine Region: Burgundy, Côte de Nuits – Dinner Wine Selection: 2008 Domaine Faiveley Volnay 1er Cru Santenots

Main Course: Tournedos Rossini Lutèce (Filet Mignon with Foie Gras, Sauce Périgourdine) Spätzele Printanière (Noodle Dumplings with Spring Vegetables); Wine Region: Bordeaux: Saint Julien – Dinner Wine Selection: 2000 Château Léoville Barton

Cheese: Bibeleskäes sur Laitue (Alsatian Garlic flavored Cottage Cheese); Wine Region: Alsace – Dinner Wine Selection: 2010 Domaine Zind-Humbrecht Rangen de Thann Pinot Gris

Dessert: Soufflé Glacé aux Framboises Coulis aux Fruits Rouges (Frozen Raspberry Soufflé)Petits Chocolates Jacques Torres; Wine Region: Sauternes – Dinner Wine Selection: 2001 Château de Fargues