SKY’S THE LIMIT FOR BON APPÉTIT AND CHILDREN’S BUREAU In helping design and produce the gala, the Huntington Hospitality events team transformed the Santa Monica Museum of Flying into an elegant cocktail reception lobby, dining room, and sparkling dessert alcove. Embracing the theme, Sarah and Huntington Hospitality Marketing Manager Rebecca Farraj wove aviation details throughout the event. Menus resembled boarding passes, stations were named using airport lingo, and the bartenders even donned pilot hats and pins. Guests enjoyed first-class favor boxes packed with eye masks and TSA-approved cocktail kits. Blue featured prominently. Executive Chef Julie Picco from The Restaurant at the Getty served gorgonzola-and-bacon-stuffed dates, gin-cured salmon, fall endives, beef crostini, and honey-roasted pear flatbread during the intimate VIP reception. During the main reception, guests entering the museum were welcomed with hors d’oeuvres, champagne, and specialty cocktails: Sky’s the Limit and Sunset in the Clouds. Celebrity chefs Susan Feniger and Mary Sue Milliken of Border Grill fame — two of Bon Appétit’s chef-partners at The Huntington, along with Kajsa Alger — served Baja ceviche tostadas, Peruvian ceviche, poblano quesadilla wedges, and skirt steak skewers with freshly made guacamole.
Congee with shiitake mushroom, Chinese sausage, and kabocha squash purée prepared by Huntington Hospitality
FOR THE PAST SEVEN YEARS, Bon Appétit has been proud to support the Children’s Bureau, donating culinary efforts and resources to help the Los Angeles–based child abuse prevention organization plan and execute its annual Celebrity Chefs and Wine Tasting fundraiser. This year, Bon Appétit teams from around Southern California joined forces for a special new edition of the fundraiser, dubbed the first annual Blue Tie Gala; the organization was also honoring Children’s Bureau President and CEO Alex Morales for his 30 years of dedicated service. General Manager Sarah Geana of Huntington Hospitality oversaw the massive effort, coordinating Bon Appétiters from The Huntington Library, Art Collections, and Botanical Gardens; Edwards Lifesciences; The Colburn School; Whittier College; and The Restaurant at the Getty, as well as celebrity chefs to ensure that guests enjoyed a fantastic experience.
Huntington Sous Chef Nery Godoy led the catering team in preparing four passed appetizers: caramelized pork belly and uni on petite miso-glazed drop biscuits; savory congee with Chinese sausage, shiitake mushroom, and kabocha squash purée; hamachi sashimi with avocado purée; and brûléed acorn squash with goat cheese. Executive Chef Rene Adame from Edwards Lifesciences, Executive Chef Jake Ihara from The Colburn School, and Executive Chef Frank Gurrola from Whittier College were on hand to assist with prep and plating. After enjoying a two-course dinner by Steve Samson from Sotto and Bruce Kalman from Union, guests were treated to desserts by Executive Pastry Chef Joanne Ponvanit from The Restaurant at the Getty and Hou Mao “Jessie” Liu of Providence and Jane Soudah of Eveleigh. Joanne prepared chocolate pots de crème, playful dulce de leche caramel apple entremets, and Meyer lemon–honey tartlets. Guests sipped Philz coffee before dancing to a live band, and were treated to chocolate chip cookies for the ride home. The Bon Appétiters enjoyed the chance to work together to execute this high-flying evening. “I was incredibly lucky to have the most amazing team to work with this year,” Sarah said. “I always
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