This is the Gymnasium at the Head Royce School after we transformed it. As you can still see the name of the school's team the Jayhawks in the background. Chef Christophe insisted with good humor that it be aired out the day before the event to get the air fresh.
The first course you see here is the Beet and Burrata Salad made with a Pomegranate, Molasses and Kefir Lime Oil Dressing. The second course not pictured was the 12 Hour Braised Beef served with Bordelaise Sauce on Gratin Dauphinois with Red and Yellow Peppers Julienne. The Vegetarian option was Bamboo Rice Risotto with Sauteed Market Vegetables and Shavings of Parmesan on top. I'm not a vegetarian, yet I would have been happy to have that as my meal. It seems everyone was very pleased with their meal because from what I saw all the plates that left the tables were empty.
Once again Sebastien outdid himself with his design and decor which includes the center pieces you see here. It was a 15 hour day for some of the production and culinary team. This Gala was a huge success mainly because of their dedication and hard effort.