| James Beard Dinner, August 2003 |
Page 2 of 2 continued.
| Hors d'Houevres are being served while Brian looks on... |
| ...followed by Tennessee fresh water shrimp lasagne. |
| Grand finale passion fruit mousse and watermelon sorbet preceeding our cheese selection finish off another great event. Raves from the guests. |
| Streets of Manhattan. |
| First course, Hudson Valley goose liver pate with beets. |
| Entre, poached beef tenderloin and summer vegetables with shaved horseradish |
| The Gaylord Culinary team 2003 |
| James Beard in his living room. |