Cotton Candy Foie Gras for a Cause

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Chef de cuisine Jorge Chicas of The Bazaar with Sophie Gayot eating cotton candy foie gras

Chef de cuisine Jorge Chicas of The Bazaar with Sophie Gayot eating cotton candy foie gras

by Sophie Gayot In my eyes, any excuse is good enough to go to The Bazaar by José Andrés at the SLS Hotel at Beverly Hills for a cube of foie gras wrapped in cotton candy. So I was especially pleased to find executive chef Jorge Chicas serving it at the second Los Angeles March of Dimes Annual Chefs Event. Over 300 guests gathered last week on the private patio at the SLS to taste food and wine from more than 25 restaurants and wineries. During the evening some $100,000 was raised to benefit the 70-year-old charity organization created by 32nd President of the United States Franklin Delano Roosevelt to fight polio. Today The March of Dimes is the leading nonprofit organization for pregnancy and baby health. With chapters nationwide and its premier event, March for Babies, The March of Dimes works to improve the health of babies by preventing birth defects, premature birth and infant mortality. You can click on each photo to enlarge.

: SLS Hotel at Beverly Hills ballroom where the live auction was hold

: Chef Kevin Meehan from Pinot Bistro with Sophie Gayot

: Brian Pope

: Chef Mette Williams from One Pico restaurant

: Uni flan with caviar from One Pico restaurant

: Ceviche from Nobu West Hollywood

: The Bazaar’s pastry chef Michael Gillet

: Chef John England from Rosa Mexicano @ L.A. Live

: Lawry’s The Prime Rib

: Chef Raymond Garcia from Fig restaurant Santa Monica

: Chef Marc Gold (with the black eperon) of Eva Restaurant

: Chocolate dessert from The Bazaar

: Seared ahi on watermelon carpaccio from Baleen Los Angeles

: Executive chef Daniel Roberts from Baleen Los Angeles

: Chef Alex Reznik from Ivan Kane’s Café Wa s

: Chef de cuisine Jorge Chicas of The Bazaar with Sophie Gayot eating cotton candy foie gras

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