Event chefs in the Beard House kitchen
Baci di Dama al Pecorino di Fossa, Bietolina, e Finocchiona > Savory Cookies with Cave-Aged Pecorino, Swiss Chard, and Finocchiona
Tonno, Fagioli Cannellini, e Cipolla di Certaldo > Tuna, Cannellini Beans, and Certaldo Onions
Micropanino di Bollito alla Fiorentina, Salsa Verde, e Peperoncino > Miniature Sandwiches with Florentine-Style Boiled Beef, Salsa Verde, and Chilies
Belgian Endive Salad with Chianti Blue Cheese, Almonds, Flowers, and Santa Cristina Chianti-Soaked Pear Brunoise
Behind the scenes in the Beard House kitchen
Chianti-Style Duck with Duck Liver and Orange
Wild Boar and Tuscan Chickpea–Stuffed Rosemary-Scented Cannelloni with Roasted Meat Sauce and Brussels Sprouts
Capannelle Chianti-Braised Lamb Shank with Celery Root Sauce and Glazed Shallots
The Perfumes of Chianti > Violets, Red Fruits, Licorice, and Cacao
Dinner

Contemporary Chianti Dinner

President/Founder Gabriella Ganugi
Palazzi Florence Association for International Education, Florence, Italy

Andrea Trapani, Desirè Boualy, Pastry Chef Simone De Castro, and Wine Director Camilla Carrega Bertolini
Apicius International School of Hospitality, Florence, Italy

Wine will also show up on our plates at this unique Beard House dinner, where Gabriella Ganugi and the team at Florence’s Apicius School of Hospitality will present a sophisticated Italian menu that raises a glass to Chianti, the superstar Tuscan red.

 

Event photos taken by Jeffrey Gurwin.

MENU

  • Hors d'Oeuvre

    • Baci di Dama al Pecorino di Fossa, Bietolina, e Finocchiona > Savory Cookies with Cave-Aged Pecorino, Swiss Chard, and Finocchiona
    • Triangoli di Pan di Spezie e Mousse di Fegatini > Pan di Spezie Triangles with Liver Mousse
    • Micropanino di Bollito alla Fiorentina, Salsa Verde, e Peperoncino > Miniature Sandwiches with Florentine-Style Boiled Beef, Salsa Verde, and Chilies
    • MAZZEI BELGUARDO VERMENTINO 2011
    • SALCHETO ROSATO DI TOSCANA SANGIOVESE 2011
  • Dinner

    • Insalatina di Belga, Blu del Chianti, Mandorle, Fiori, e Brunoise di Pere Affogate nel Chianti
    • Belgian Endive Salad with Chianti Blue Cheese, Almonds, Flowers, and Santa Cristina Chianti-Soaked Pear Brunoise
    • SANTA CRISTINA TOSCANA 2010
    • L'Anatra del Chianti, il Suo Fegato e l'Arancia
    • Chianti-Style Duck with Duck Liver and Orange
    • SALCHETO ROSSO DI MONTEPULCIANO 2010
    • Cannelloni di Pasta al Rosmarino con Ripieno di Cinghiale e Ceci Nostrali, Sugo dell'Arrosto, e Cavolino di Bruxelles
    • Wild Boar and Tuscan Chickpea–Stuffed Rosemary-Scented Cannelloni with Roasted Meat Sauce and Brussels Sprouts
    • SALCHETO VINO NOBILE DI MONTEPULCIANO 2009
    • Stinco di Agnello Brasato al Chianti, Salsa al Sedano Rapa, Scalogno Glassato
    • Capannelle Chianti-Braised Lamb Shank with Celery Root Sauce and Glazed Shallots
    • CAPANNELLE CHIANTI CLASSICO RISERVA 2007
    • Rappresentazione dei Profumi del Chianti > Violetta, Frutti Rossi, Liquirizia, Sentori di Cacao
    • The Perfumes of Chianti > Violets, Red Fruits, Licorice, and Cacao
    • SALCHETO PIGLIATELLO VENDEMMIA TARDIVA 2007

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 10.27.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2013

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