This is a tough one, but here we go.
Appetizer: An assortment of fresh seafood flown in from Tsukiji and prepared by Masa Takayama(Masa's LA) and Roksaburo Michiba(Original Iron Chef Japanese)
Main dish: French Blue Lobster and Kobe Beef Ribeye prepared by Thomas Kellar(French Laundry) and Ron Siegel(Ritz-Carlton SF)
Desert:Chocolate prepared by Francois Payard
White Wine:Chateau Yquiem
Red Wine: Chateau Lafite
Cognac: Courvoisier XO
Cigar: Dunhill Cabinetta or something from Dustin's Humi!
