On Wednesday, March 9 Seagull Services held a fundraising luncheon at Café Boulud in Palm Beach. Seagull Services is beginning its 35th year assisting people to live with dignity and realize their life potential through education, training, employment, residences, transportation and support service. Their mission is to help unemployed workers with barriers to employment and adults and students with disabilities to find success and fulfillment.

The setting for the luncheon could not have been more beautiful. As you enter the Brazilian Court Hotel you face the courtyard gardens. If you walk a few steps to your left you are in the intimate dining room of Chef Daniel Boulud’s jewel of a restaurant Café Boulud. And a from that you enter the ballroom where the luncheon was held. Just about filled to capacity the ballroom is still elegant and cozy.

The anteroom was filled with arriving guests who mingled and bid on a fabulous array of Silent Auction items. And raffle tickets were being sold for even more great items. As we all entered the ballroom the tables were set with our Caesar Salads of hearts of Romaine, marinated avocado, herbed croutons, parmesan tuile and black pepper vinaigrette. We were graciously welcomed by Seagull Services President and CEO Barbara Nuremberg. There were also a few brief words from the event sponsors and by that time our second course was served.

The entrée was a gorgeous and delicious plate of Scottish Salmon with carrots, endive, and tangerine emulsion. The salmon was buttery and delectable but I would expect nothing less of Chef Boulud!

For our entertainment we had a delightful demonstration by Pastry Chef Alexander McKinstry. As an American growing up in a military family, Alex spent his youth traveling the globe. This helped him develop an appreciation for different cultures and a passion for cooking. He discovered his adoration for culinary arts in Tokyo and returned to the states to  pursue his love at the Culinary Institute of America, receiving a degree in Baking and Pastry.

Alex began his professional culinary career in New York City at Payard Patisserie, where he trained for six months in order to fully learn the haute cuisine pastry world. Following that he honed his skills at Tabla, Le Bernadin and 10Arts before bringing his skills to the Ritz-Carlton in Palm Beach where he garnered the experience in large-scale banquets and leading a team. Following this he joined the team at Café Boulud Palm Beach as the Pastry Sous Chef under Arnaud Chavigny. After stints in Hong Kong, Singapore and Melbourne, Australia, Alex is back here and thrilled to return to Café Boulud in Palm Beach as Pastry Chef!

Chef Alex demonstrated how to make all of the components of our artfully plated dessert Banoffee Pie which consisted of Chocolate rice pudding, banana bread and coffee ice cream. A perfect ending to a fantastic luncheon.