Chefs Rickie Piper and Angelo Elia and their team in the Beard House kitchen
Black Cod–Mortadella Croquettes
Elk Tartare with White Alba Truffle Shavings and Endive Salad
White Anchovies, Lemon, Arugula, and Shaved Parmigiano-Reggiano on Crostini
Behind the scenes in the Beard House kitchen
Pheasant–Farro Soup with Crispy Black Kale
Behind the scenes in the Beard House kitchen
Braised Baby Octopus with San Marzano Tomato Sauce and Soft Polenta
Carnaroli Risotto with Taleggio and White Alba Truffle Shavings
Duck Egg Lasagna with Lamb Ragù, Buffalo Mozzarella, and Parmigiano-Reggiano
Panko and Tuscan Herb–Crusted Elk Chop with Roasted Porcini–Fingerling Potato Medley
Chestnut–Dark Chocolate Torte with Persimmons and Bourbon–Vanilla Sauce
Dinner

Christmas in the Italian Countryside

Angelo Elia, Rickie Piper, and Sommelier Koen Kersemans
Casa D'Angelo Ristorante, Atlantis Resort, Paradise Island, Bahamas; Boca Raton, FL; and Fort Lauderdale, FL; and D'Angelo Pizza Wine Bar and Tapas, Oakland Park, FL

Known for his opulent, masterfully prepared Tuscan fare, Angelo Elia was just the chef to tap for a festive, Italian-inspired Christmas dinner. Along with executive chef Rickie Piper and sommelier Koen Kersemans, Elia has crafted a tantalizing menu to celebrate the holiday traditions and cuisine of the bountiful Italian countryside.

 

Event photos taken by Mira Zaki.

MENU

  • Hors d'Oeuvre

    • Black Cod–Mortadella Croquettes
    • Elk Tartare with White Alba Truffle Shavings and Endive Salad
    • White Anchovies, Lemon, Arugula, and Shaved Parmigiano-Reggiano on Crostini
    • Tomino Cheese–Wild Mushroom Arancini
    • Ferrari Brut NV
    • Maso Canali Pinot Grigio 2010
    • Ca'marcanda Promis 2009
    • Castello Banfi Brunello di Montalcino 2007
  • Dinner

    • Pheasant–Farro Soup with Crispy Black Kale
    • Tua Rita Perlato del Bosco 2009
    • Braised Baby Octopus with San Marzano Tomato Sauce and Soft Polenta
    • J. Hofstätter Meczan Pinot Nero–Blauburgunder 2011
    • Carnaroli Risotto with Taleggio and White Alba Truffle Shavings
    • Paolo Scavino Barolo 2008
    • Duck Egg Lasagna with Lamb Ragù, Buffalo Mozzarella, and Parmigiano-Reggiano
    • Rocca di Frassinello Le Sughere di Frassinello 2006
    • Panko and Tuscan Herb–Crusted Elk Chop with Roasted Porcini–Fingerling Potato Medley
    • Orma Bolgheri 2008   
    • Chestnut–Dark Chocolate Torte with Persimmons and Bourbon–Vanilla Sauce
    • Michele Chiarlo Nivole Moscato d'Asti 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 12.04.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

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