Food Art was asked to do an exciting task; cater the holiday dinner for a very special client and his 15 guests. This black tie affair was in celebration of his new home and the creation of his new book, "The Lost Art of Entertaining". This fabulous six course degustation menu included warm lobster flan with a tarragon blood orange beurre blanc and five-star anise spiced duck with Cous Cous with a reduction of Zinfandel, currents, figs and pears just to name a few.

The scene was out of Architectural Digest. A leaf was removed from the dining room table to shorten it from one that seats 24 to just 16 seats; that along with the 24 carat gold rimmed crystal made for a spectacular setting. Even the flowers were perfectly selected, huge yellow garden roses in antique silver vases. With each course presented under silver dome, this contemporary Revillion evening culminated with a spectacular flaming dessert.