The sated diners applaud chef Charlie Palmer.

The early risers on Sunday morning were well rewarded with a bracing breakfast from Palmer, the chef and owner of such luminary eateries as Charlie Palmer Steak in Las Vegas, and Aureole, which has locations in both Sin City and Manhattan. The morning began with a rich yogurt and granola parfait, served in a Martini glass and festooned with dried and fresh fruits. Then it was time for the meat of the meal--literally. A small army of waiters delivered plates loaded with two types of gourmet sausage and a thick slice of bacon, along with soft-scrambled eggs served in a puff pastry, hash brown potatoes and focaccia. Palmer planned the hearty repast with the rest of the day in mind, which called for Cognac and, of course, several cigars.

Chef Charlie Palmer signs an autograph following his seminar.

"I wanted to give you a big breakfast to fill you guys up," he said. "Otherwise, you'd be drunk by noon."

Palmer described the sausages to the crowd, which had been supplied by Adelle Sausage, "The greatest sausage maker in the United States."

The sausages were incredible, not your diner variety pork, but a wonderful combination of flavors that grabbed the palate. There was an applewood smoked chicken sausage, and a Moroccan-style turkey and pistachio sausage. The chicken sausage was made with a pineapple-juice reduction that intensified the sweetness, which Palmer called a perfect mate for the natural bitterness of a cigar.

"That bitterness and sweetness pair well," he said.

To prove his point, the audience began sipping their coffee and lighting up the Davidoff No. 2s that had been provided to pair with the meal. As the fragrant cloud of smoke filled the room, Palmer looked over the crowd again. "Thank you for coming. I'm totally impressed."

The feeling was mutual, and many of the sated diners lined up to have their menus signed by Palmer after the event was over.