Black-Tie Gala at 425

Please join President Jack Gordon, Events Chair Gunnar Pritsch, and Gala Co-Chairs Sherie and Arnie Reiter at our Annual Black-Tie Gala to be held at New York’s hottest and newest great restaurant, Four Twenty Five.

We will begin the celebrations promptly at 6:00 PM with a cocktail reception featuring a selection of passed canapés paired with Roederer 241 out of magnums. We then continue our culinary journey prepared by chefs Jean-Georges Vongerichten and Jonathan Benno, a “dream team” duo who have launched a restaurant that is at the apex of New York’s culinary scene.

About Four Twenty Five

Situated at the prestigious address of 425 Park Avenue, Four Twenty Five boasts a remarkable design by the esteemed Lord Norman Foster of Foster+Partners, a recipient of the prestigious Pritzker Prize.

Four Twenty Five represents a full circle moment for Jean-Georges. In 1986, he began his New York journey at Lafayette, steps from Four Twenty Five. With his Michelin three-star training, Jean-Georges traveled to Asia, where he eschewed traditional French preparations in favor of the exotic and aromatic flavors of the East.

The kitchen at Four Twenty Five is overseen by Jonathan Benno, a blue-chip chef who was culinary No. 1 at Per Se, and later showcased his Italian cooking expertise at Lincoln Ristorante and Benno.

Four Twenty Five is the first restaurant collaboration between celebrity chefs Jonathan Benno and Jean-Georges Vongerichten. Two megawatt celebrity chefs in one kitchen is practically unheard-of.

Recently awarded three stars by The New York Times, reservations at Four Twenty Five are almost impossible to secure. The Times review raved:

“It’s food that doesn’t just please, it woos. Four Twenty Five’s dishes go out of their way to meet you where you are before they lead you somewhere else.”

MENU

RECEPTION

PASSED CANAPÉS

• Tuna on Rice Crackers – Scallion, sriracha citrus emulsion
• Maine Lobster Rice Paper Rolls – Sriracha dipping sauce, dill
• Spiced Chicken Samosas – Cilantro yogurt
• Polenta Fritter – Pecorino Romano

Wine Pairing: Roederer Collection 241

APPETIZER

PEEKYTOE CRAB SALAD
Gem lettuce, onion rings, Russian dressing

Wine Pairing: 2020 Pascal Cotât Sancerre Les Monts Damnés

SECOND COURSE

FAROE ISLAND SALMON
Pumpkin seed gremolata, butternut squash, tamarind-mustard sauce

Wine Pairing: 2012 Bouchard Clos de la Mousse

THIRD COURSE

SEARED WAGYU BEEF TENDERLOIN
Broccoli roasted with pistachio crumbs, aromatic beef jus, aged balsamic vinegar

Wine Pairing: 1990 Château La Mission Haut-Brion

CHEESE COURSE

ARTISANAL CHEESE SELECTION

• Cave-aged Hudson Flower
• Cave-aged Barnstorm Blue
• Fennel seed, almonds, quince jam, cheddar crackers

Wine Pairing: 1988 Château Ducru-Beaucaillou

DESSERT

MIGNARDISES

📌 Note: Menu items are subject to slight variations based on product availability.

After-Dinner Details

After our champagne reception, we will indulge in a wonderful four-course dinner, including an extraordinary cheese course to complement our spectacular wines from our Wine Cellar.

In addition to the three-star food from Four Twenty Five, we have our Cellar wines of extraordinary depth, age, and character.

We extend our sincere thanks to:
✔ Chefs Jean-Georges Vongerichten and Jonathan Benno
✔ Lauren Morgan, Private Dining Director
✔ Gunnar Pritsch, Chair of the Events Committee
✔ Sherie and Arnie Reiter, Gala Co-Chairs
✔ Cathleen Burke, Chair of the Wine Committee, for selecting the wines

We recognize that this event has a large price tag, but it will be worth every penny.

📧 To reserve your seat(s), contact Rose at rose@wfsny.org or 908-719-0550.

Event Logistics

Date: Monday, April 14, 2025
Time: Reception PROMPTLY at 6:00 PM | Dinner at 6:45 PM
Location: Four Twenty Five – 425 Park Avenue (between 55th and 56th Streets)
Contribution:

• Members: $595
• Guests: $645
• (4% surcharge applies if paying by credit card – Zelle or check preferred)
  Dress Code: Black Tie and Name Tag

Consent Notice: Your attendance at this event constitutes your consent to the use of your name and likeness on the Society’s website and social media.