It was an evening to remember, Sunday night as Foodsville Pioneers and City Councilors gathered at New York's hot, trendy, uptown Cuban restaurant Calle Ocho to eat and pay tribute to one of the most prolific authors in Foodsville, Pinckney Mikell. Attending were City Councilors Andrew Bolwell and Steven Rosenberg, Pioneers Michael Marino, Disty Pearson, Andy Smith, Cooper Wright and Pioneer and wife of the Citizen of the Year 2007, Laura Mikell.

The Mayor sent regrets, but sent Publisher Phil Zuckerman to present the first annual "Foodsville Citizen of the Year Award." Before appetizers, Mr. Mikell was presented with a plaque commemorating his achievement. He humbly accepted the award. "Thank you for this honor." Moments later, he was presented with a sherrif's badge and a selection of hot sauces from Pioneer Mike Marino, who had just returned from Texas.

According to the Mayor's press release, Mr. Mikell was honored for his unflagging enthusiasm for the creation and addition of content to Foodsville, for his willingness to encourage and help others, and for his "Foodsville rock-star status" among his growing hoard of food groupies in the Boston, New York, and San Francisco areas.

After Mr. Mikell's award, the Mayor sent along a surprise announcement. The City Council had voted to elect Andrew F. Smith as a city councilor. This position, though without remuneration or benefit, is in recognition of Andy's long standing as an advisor and friend to Foodsville and the Mayor's office.

Dinner was delicious. The meal began with appetizers of Gallitos, platter of traditional Costa Rican soft tacos with grilled beef, shrimp enchilado & chipotle chicken, four beautifully presented oyster shooters (mojito, caipirinha, sangria, margarita), and a ceviche sampler. The entrees were all served exquisitely: Bistec, Cuban style “steak frites”, traditional chimichurri; Lechon, mojo braised pork shank, guizo de maiz; Cordero, braised lamb “Barbacoa style”, rajas poblanos; Corvina, Chilean seabass, porotos mixtos, sea urchin butter, and Pato, duck two Ways, Colombian carimañola, dried cherry sauce. After much conversation and a little seat swapping, the meal was finished off with a medley of festive desserts and coffees: dark chocolate cake, toasted coconut ice cream, and a tasting of sorbets—mandarina, guanabana-kiwi.

The restaurant was friendly and festive. The waitstaff always at hand but never in the way. The evening was a true success.

At the end of the evening, as the group dispersed into the frigid New York night, Mr. Mikell presented a gift of venison steaks to Mr. Zuckerman, who reported: "These will be good." Mr. Mikell advised: "Don't cut off the fat." With that advice, fittingly, the gala evening ended.