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MALIBU SEEN

ARE YOU TRUFFLING WITH ME?

By Kim Devore/Entertainment Writer

It was a packed house filled with lively locals over at Jane Seymour’s place the other day as Malibu’s favorite mom/medicine woman/painter played host to the annual City Hearts truffle dinner.

The six-course feast was lovingly prepared by Patina’s Joachim Splichal and Miro’s Remi Lauvand. The festivities kicked off with a cocktail party inside Seymour’s elegant oceanfront digs. Guests nibbled on seared scallops and sipped champagne while eyeing auction items like Versace china, Zuma orchids and for the truly goal oriented, a signed L.A. Kings hockey puck.

“The auction is amazing,” Ms. Jane exclaimed, “and don’t forget this,” she said, gesturing to one of her very own creations. Her colorful impressionist oil painting was inspired by Monet’s magical garden in France and was up for grabs to the highest bidder.

Seymour, too, was pretty as a picture, decked out in a beaded pink shift and sporting a classic 1960’s up-do-very Jean Shrimpton. Also looking lovely was the always effervescent Liane Weintrab. The City Hearts prez sailed through the room in a dazzling fire engine red gown and a crown of matching blooms. Dr. Frank Ryan brought lamas-buxom Shannon Sand Lamas-as well as a real-life tiger from his Bony Pony Ranch. Others making the rounds included “Soap Talk” queen Lisa Rinna with handsome hubby Harry Hamlin as well as stylish Cindy Crawford, hair pair John Paul and Eloise DeJoria, and jazzman Kenny G.

Sherry Jason is especially proud of the organization, which she founded in 1984. Today, City Hearts provides encouragement and hope to thousands of at-risk inner-city kids through education and artistic expression.

After one last sip of champagne, it was time to get to the business at hand. The truffle hour was upon us. The guests slowly made their way into a massive tent set up on a tennis court for their fab six-course feast. The space was awash in amber and orange with large Chinese lanterns swaying from the ceiling and tables topped with blush roses and red amaryllis. The truffle trove began with a tuna tartare crowned in truffles, followed by turbot with leak compote, black truffle and watercress coulis, Maine lobster with truffles, brillat savrin with quince confit and potato gallet, and ended with chocolate mousse with fresh raspberries.

Truffle lovers certainly didn’t have to sniff around for a good time here-the aroma was everywhere. “Can you believe it?” said Jane, holding up a golf-size specimen of the goods. “It’s amazing that something so ugly could taste so divine, and raise sooo much money!”

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