"We wanted to work in the theme of the Last Supper," Boulud says, and many recipes come from his own Boulud Sud. "We wanted to go the Mediterranean, to Galilee in Israel, and take everyone back in time." So there is tabbouleh, hummus dusted with sumac, and roasted vegetables, but there's another dish, the main course, that speaks distinctly of somewhere else: a moqueca. "It's my favorite fish stew from Brazil," Daniel adds, knowing that such an elaborately balanced stew will be a feat to serve for a group of this size. "But the biggest pressure is to make sure Vik is happy." The vermillion broth, laden with aromas of fish, coconut milk, and coriander, hits the mark.