BON APPÉTIT Kitchen Housewarming

Nothing makes a housewarming special like Pointy Snout Caviar.

In an auspicious unveiling, Bon Appétit’s editor-in-chief Adam Rapoport along with Publisher Pamela Drucker Mann hosted chefs and culinary aficionados in Bon Appétit’s pristine 1 World Trade Center #BA Kitchen. Mingling with the clinking glasses of spicy Palomas and fresh ginger Moscow Mules was the sound of passionate food-related chatter between the likes of French restaurateur Daniel Boulud and Executive Chef Andrew Carmellini.  Chef Carmellini brought along six chefs, one from each of his notable establishments, to provide the evenings fare.  These chefs recreated signature dishes from their respective restaurants such as the upside-down pineapple éclairs from New York’s Lafayette.

The architectural marvel of the space, with its speakeasy intimacy and haute-cuisine capabilities, was the ideal ambience for high-profile food fanatics like J. Crew’s Jenna Lyons, molecular gastronomist Wylie Dufresne, and Benchmarc and Landmarc owner chef Marc Murphy. Situated somewhere between the comfortable grandeur of the party, and the iconic evening skyline of Manhattan were two kilos of Pointy Snout Caviar Avant-Garde, a guest welcomed with poised voracity.

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