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Our Executive Chefs for dinner will be two of my favorite TV personalities, Emeril at the Waldorf and Georges Perrier at the Plaza. They have recruited the best chefs from America's finest five-star restaurants, including some from the Four Seasons in New York and Le Bec Fin in Philadelphia. I'm picking up the tab for this feast and Emeril and Georges won't even tell me the menu. I've heard them whispering about things like Japanese hand-rubbed beef at $200 per pound. Don't worry, though; I'm so conscious of being politically correct that we'll have beef, succulents from the sea and vegetarian menus.
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