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Taste of Italy and France

Kevin O'Donnell

The Salty Pig, Boston

When Kevin O’Donnell last cooked at the Beard House, he was working with Lorenzo Polegri at Zeppelin in Orvieto,...

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  • Date:
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  • Fri, 06.21.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
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Cullen Campell's recipe for Crespelle with Red Wine Strawberries and Ricotta, adapted by the James Beard Foundation
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Recipe: Crespelle with Red Wine Strawberries and Ricotta

by JBF Editors

June 17, 2013

  Crespelle may sound exotic, but if you've ever tucked into a crêpe, you already know... More >

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