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How do you keep some of the world’s most innovative and crazy foodies entertained? As the kickoff dinner last night for Le Fooding D’Amour Paris-New York revealed, you serve them incredible food cooked by the talented crew at Brooklyn's Vinegar Hill House, like whole roasted German trout with green beans and guanciale-and-crème-fraîche pizza. You pair the food with lots of Veuve Clicquot Champagne (seven cases were consumed!). And you set up a pétanque court, enlist a singing accordion player and hire a seriously good balloon-animal-hat maker.
© Andrew Sessa
My table unanimously voted my hat, a unicorn-like crown, as the most outrageous creation of the night (though David Chang’s gold-and-black tower was a close runner-up). Unfortunately, when Daniel Boulud asked to try on my balloon hat, he popped it!
© Andrew Sessa
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