Annie Favia-Erickson, Tyler Rodde, and Curtis Di Fede with members of their team at the Beard House
Roasted Squash with Chicharrones
Yellowfin Tuna Crudo with DiSanti Farms Citrus, Pistachios, and Blood Orange Agrumato
Chef Curtis di Fede plating tuna crudo in the Beard House kitchen
Braised Monterey Bay Squid with Fennel and Squid Ink Mayonnaise
Chef Tyler Rodde plating squid in the Beard House kitchen
Lamb Sugo Ravioli with Pickled Garden Vegetables
Braised Short Ribs with Celery Root–Fennel Purée, Cavolo Nero Pesto, and Meyer Lemon
California Sheep, Goat, and Cow’s Milk Cheeses with Accompaniments
Dinner

The Cult of Napa

Curtis Di Fede and Tyler Rodde
Oenotri, Napa, CA

Andy Erickson and Annie Favia-Erickson
Favia Wines, Napa, CA

Just mention the name Favia, the Napa winery renowned for its limited-batch, artfully crafted vintages, and in-the-know oenophiles will start whispering in hushed, excited tones. Consider this dinner, at which Favia will team up with Oenotri, a beloved Italian eatery in the heart of Napa wine country, an invitation to join the cult.

Event photos taken by Philip Gross.

Related Info:

MENU

  • Hors d’Oeuvre

    • House-Cured Salumi
    • Roasted Squash with Chicharrones
    • Parmesan Gougères
    • A fine wine will be served during this reception.
  • Dinner

    • Yellowfin Tuna Crudo with DiSanti Farms Citrus, Pistachios, and Blood Orange Agrumato
    • Favia Línea Sauvignon Blanc 2011
    • Braised Monterey Bay Squid with Fennel and Squid Ink Mayonnaise
    • Room Pinot Noir 2010
    • Lamb Sugo Ravioli with Pickled Garden Vegetables
    • Favia Rompecabezas 2010
    • Braised Short Ribs with Celery Root–Fennel Purée, Cavolo Nero Pesto, and Meyer Lemon
    • Favia Cerro Sur 2005
    • California Sheep, Goat, and Cow’s Milk Cheeses with Accompaniments
    • Favia Marie Viognier 2010
    • Chocolate Truffles

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 02.22.2013
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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