Chef Daniel Lemaire, who has particular expertise with duck, unsurpassed by none, will prepare Galantines, Mousselines and Jambonettes at the Barclay Hotel accompanied by a selection of red wines selected by Harriet Lembeck.
The menu
The menu for this evening will be provided by RESTAURANT NAME, and includes DRINKS and FOOD.
Participating restaurants
The restaurants this evening include:
Event Highlights
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The oldest United States chapter of the International Wine & Food Society (IW&FS).
