The Daniel management team had a recent Christmas party at Cello. According to L Brenner's "The Fourth Star" (2002), they were "feasting on semismoked tuna and avocado salad with yuzu vinaigrette, hamachi carpaccio with ginger, olive oil, and marinated beets, seared Maine scallops and grilled foie gras with ketchup [!] emulsion, bay scallops and foie gras risotto with white truffles, *marinated Chilean sea bass with acacia honey and parsnip puree*, potato-crusted halibut with a capuccino of porcini mushrooms -- all washed down with Clos Pegase Chardonnay 'Mitsuko's Vineyard' 1998 and Volnay, Jean-Marc Boillot 1998. . . ."
Also, if you are comfortable discussing it, could you describe why the Boulud team chose Cello for the Christmas party described in your book? For instance, is Cello highly regarded by Boulud or A Lee, or is there some connection between Laurent Tourondel and Boulud of which I am not yet aware?