Event chefs convene at the Beard House
Crema Montata di Patate di Cetica al Tartufo con Terrina di Anatra Confit > Whipped and Truffled Cetica Potato Mousse with Duck Confit Terrine
Cubo di Galletto Nostrale Impanato al Timo Finito nell'Olio del Chianti > Breaded Tuscan Cockerel with Thyme and Chianti Olive Oil
Tonno, Fagioli Cannellini, e Cipolla di Certaldo > Tuna, Cannellini Beans, and Certaldo Onions
Soft Polenta with Mushroom Confit and Chianti–Lard Mousse
Behind the scenes in the Beard House kitchen
Carnaroli Risotto with White Wine, Cauliflower, and Peppery Impruneta Beef Stew
Behind the scenes in the Beard House kitchen
Sangiovese-Glazed Duck Breast with Quince Compote and Crispy Savoy Cabbage
Florentine Layer Cake with Spices and Cacao
Lunch

Contemporary Chianti Luncheon

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

Now in its fifteenth year, the Florence-based Apicius School of Hospitality is once again returning to the Beard House for a weekend of sumptuous, Tuscan-inspired cuisine. For this year’s events, Gabriella Ganugi and the Apicius team will seek inspiration from their region’s headlining wine, Chianti. 

 

Event photos taken by Mira Zaki.

MENU

  • Hors d'Oeuvre

    • Crema Montata di Patate di Cetica al Tartufo con Terrina di Anatra Confit > Whipped and Truffled Cetica Potato Mousse with Duck Confit Terrine
    • Cubo di Galletto Nostrale Impanato al Timo Finito nell'Olio del Chianti > Breaded Tuscan Cockerel with Thyme and Chianti Olive Oil
    • Tonno, Fagioli Cannellini, e Cipolla di Certaldo > Tuna, Cannellini Beans, and Certaldo Onions
    • SANTA CRISTINA BIANCO 2011
  • Luncheon

    • Polenta Morbida, Funghi Confit all Olio Extra Vergine, Piccola Mousse di Lardo del Chianti
    • Soft Polenta with Mushroom Confit and Chianti–Lard Mousse
    • CAPANNELLE CHARDONNAY 2008
    • Risotto Carnaroli Mantecato Bianco, Cavolfiore, Assaggio di Peposo dell'Impruneta
    • Carnaroli Risotto with White Wine, Cauliflower, and Peppery Impruneta Beef Stew
    • SANTA CRISTINA CHIANTI SUPERIORE 2010
    • Petto d'Anatra Laccato all'Uva Sangiovese, Composta di Mele Cotogne, Verze Croccanti
    • Sangiovese-Glazed Duck Breast with Quince Compote and Crispy Savoy Cabbage
    • MAZZEI FONTERUTOLI CHIANTI CLASSICO 2010
    • Schiacciata alla Fiorentina, Abbinamenti di Spezie, e Cacao
    • Florentine Layer Cake with Spices and Cacao
    • SANTA CRISTINA VIN SANTO DELLA VALDICHIANA 2008
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 10.26.2012
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam