Ted Mandes, Founder and Chair of the Palm Beach Wine Auction, recently hosted a luncheon at Café Boulud in Palm Beach to announce the chef team for the upcoming 2016 Palm Beach Wine Auction.
The January 21st event at the Mar-a-Lago Club in Palm Beach will feature a cocktail reception and five-course dinner curated by seven award-winning local chefs hailing from the area’s finest resorts, clubs and restaurants.
The event’s returning Chef de Cuisine is Zach Bell, Executive Chef of Addison Reserve Country Club, Delray Beach. Bogdan Boerean, Banquet Chef of The Mar-a-Lago Club, Palm Beach, will be helming the cocktail reception hors d’oeuvres; Rick Mace, Executive Chef at Café Boulud, will be crafting a charcuterie for the reception; Executive Chef Joe Ferro of Table 26 Palm Beach, West Palm Beach, will create the first course; Executive Chef Josh Thomsen and Chef de Cuisine Manlee Siu, of Angle at Eau Palm Beach Resort & Spa, Manalapan, will curate the second course. Producing the third course entrée will be Mar-a-Lago’s Chef Boerean along with returning Owner/Chef Joe Mercuri and Sous Chef Athiraj Phrasavath of Mercuri, Montreal. Michael Troise, retired Auction Director for NY Wines/Christie’s Fine and Rare Wine Department and the evening’s auction director, will select the evening’s cheese course. Graham Randall, Pastry Chef of The Mar-a-Lago Club, will present dessert. Brian Chamis, sommelier of Café Chardonnay in Palm Beach Gardens, returns to the helm for the event’s wine service.
The luncheon, attended by Auction committee members Susan Esson, Barbara Golden, Steven Gottlieb, Ashley Hoffman, John Kessler, Shelley Menin, Martin Rivard, Jeffrey Sabean, Richard Sloane and Jill Wachter, along with Chefs Thomsen, Siu and Ferro and Brian Chamis, was held in Café Boulud’s Conservatory, where guests were welcomed with a “preview” glass of unfiltered 2014 Beau Vigne Reserve Chardonnay Bacigalupi Vineyard, to be served during the Auction’s first course. Lunch featured highlights from Chef Mace’s kitchen, including sprout salad with persimmon, pomegranate and guanciale, a pan-roasted flounder with pink lady peas and a key lime pie with grapefruit sorbet. White orchids dotted the luncheon table and a preview of Chef Mace’s charcuterie board for the Auction was on display.
“One of the things that separates this event from others is that we run it like a business,” said Mandes. “There are investments being made in wine that will take us through 2021. And while everyone has a cause they are passionate about, educating our children isn’t just a cause, it’s an obligation.”
Diane Bergner, Senior Director of Development for the Kravis Center, echoed Mandes’ thoughts, noting that the Palm Beach Wine Auction has been instrumental in helping the Kravis Center meet its financial goals for children’s arts education, even during the recent recession.
“The community is truly fortunate to have the Kravis Center, but the Kravis Center is truly fortunate to have the Palm Beach Wine Auction,” Bergner said. “Ted came to us eleven years ago and said he had a great idea for a fundraiser – and he really did have a great idea.”
Since its inception, the auction has raised $2.8 million net for the education programs at the Raymond F. Kravis Center for the Performing Arts in West Palm Beach. Such programs include the S*T*A*R (Students and Teachers Arts Resource) Series, which brings thousands of students to the Kravis Center each year for diverse performances in theater, dance and music.
The Auction’s mission attracts some of the food and wine industries’ most treasured and iconic names, whose donations to the cause offer gastronomic experiences that simply cannot be bought.
The 2016 event will feature more than 50 lots of remarkable wines and spirits from around the globe, exceptional luxury travel experiences and unique treasures all under the direction of Michael Troise.
Featured wines at the 2016 Auction will include Alexana Winery’s pinot noir from the Willamette Valley (“a Pommard clone,” says Mandes), a 2011 Clos Mogador, a priorat from Spain and Beau Vigne’s 2014 Bacigalupi. Lots to be auctioned in 2016 include exquisite wine, food and travel to destinations including Paris, London, New York City, Montreal, Bordeaux, Cognac and the Napa Valley and Willamette, Oregon wine regions. Wine lots for 2016 will include amazing wines from every corner of the world, including Krug, Château Palmer, Colgin, Carter, Antica, and several rare single-vineyard wines from the Antinori family in Italy.
Spearheading the 2016 Palm Beach Wine Auction with Chair Ted Mandes is Co-chair and International Ambassador Patrick M. Park. Serving on the auction committee are Amos Dare, Edward Dudnyk, Susan Hurley Esson, Roderic R. Fink, Barbara Evans Golden, Steven M. Gottlieb, Ashley D. Hoffman, John H. Kessler, Shelley Menin, I. Jeffrey Pheterson, Martin Rivard, Jeffrey Sabean, Lewis M. Schott, Laurie S. Silvers, Richard Sloane, Daniel J. “Rusty” Staub, Michael R. Troise and Jill Wachter. Honorees are Barbara Evans Golden, Jane M. Mitchell, Monika E. Preston, Laurie S. Silvers, Kathryn C. Vecellio and Lee Wolf.
Event sponsors include: Susan Hurley Esson; Madeline & Roderic Fink; First Republic Bank; Barbara and Jerome Golden; Stephen M. Gottlieb and Laurie Raber-Gottlieb; Harriet and Ashley Hoffman; Jaguar Palm Beach, Land Rover Palm Beach, Aston Martin Palm Beach; JPMorgan Chase & Co.; Bill and Marilyn Lane; Craig and Rochelle Menin, Menin Development, Inc.; Jane M. Mitchell; NetJets, Inc.; Park Foundation; Publix Super Markets Charities; Christine and Martin Rivard; Lewis M. Schott, Laurie; Silvers and Mitchell Rubenstein; Carolyn and Richard Sloane; Table 26 Palm Beach and Tiffany & Co.; Media Support: Gulfstream Media Group.
Tickets to the Palm Beach Wine Auction are $1,000, by invitation only. Call 561-651-4320 or visit palmbeachwineauction.org for more information about the Palm Beach Wine Auction. For more information on the Kravis Center’s arts education programs, please visit kravis.org/education.