On March 28, 2006, Wilo Benet, of Pikayo, Eric Ripert of Le Bernardain, and Alfredo Ayala of Delirio, hosted an unforgettable four-course dinner dubbed “Body and Soul” to benefit the National Foundation of the Advancement of the Arts (NFAA), given in San Juan's Museo de Arte de Puerto Rico.



The menu :

The Canapés

Micro Tanier “Pasteles” with Ham and Raisin Jus

Hamachi Tartare Topped with Wasabi Tobiko,
Ginger-Coriander Emulsion


Puff Pastry topped with Foie Gras, Spiced Rum Aspic

Krug, Brut Vintage 1988 Magnum

The Main Course

Maine Lobster with Sweet Pea Raviolis,
Pumpkin and Coconut Emulsion

Joseph Phelps, Ovation, Vintage, 1997, Magnum

Pan Roasted Monkfish, Confit Peppers and Fiery “Patatas Bravas”, Chorizo Albariño Emulsion

Romanne Saint-Vivant by Leroy, Gran Cru, Vintage 1998

Shaved Kobe Beef Strip Loin, Pearl Onions & Carmellini Beans,
Mirin and Sake Beef Broth

Joseph Phelps, Insignia, Vintage, 1996, Magnum

Baby Lettuces, Hazelnut Vinaigrette & Camembert Chatelain, La Peral & Aged Gouda Cheeses

Chateau Figeac, St. Emilion Vintage 1995

Dessert

Chocolate-Ginger Cashew Tart, Caramelized Banana, Malted Rum Milk Chocolate Ice Cream

Port Wine Croft Vintage 1977


The restaurant was beautiful backdrop fot the exquisite dinner.

Meanwhile, in the back of the house, everyone was busy with their chores, working seamlessly as a well-oiled machine.
























In the end, it was a spectacular success.