Mario Cassineri, Francesca Penoncelli, and their team at the James Beard House
Fried Focaccia Dough with Prosciutto di Parma
Speck-Wrapped Wild Atlantic Salmon with Celery Root Puré
Behind the scenes in the James Beard House kitchen
Parmesan Tempura with Housemade Tomato Jam
Porcini–Pumpkin Soup Shooters with Pecorino Foam
Kale Chips with Mascarpone–Truffle Dip
Traditional Savory Flan with Red Cow Parmesan Fondue, White Truffles, Jerusalem Artichokes, and Beet Reduction
Ligurian-Style Rabbit and Borage Ravioli with Thyme–Leek Sauce, Pine Nuts, Crispy Speck, and Barbera d’Alba Reduction
Pan-Seared Turbot with Delicate Seafood–Saffron Broth
Mario Cassineri and Francesca Penoncelli at the James Beard House
Imported Italian Cheeses > Lagrein, Sottocenere al Tartufo, Testun al Barolo, and Rosemary Pecorino with Fig Bread and Honey
Dessert Sampler > Bonet Piemontese, Sicilian Pistachio Budino, Torta Caprese, and Sbrisolona
Dinner

Italian Chic

Mario Cassineri

BiCE, San Diego

Francesca Penoncelli

BiCE, San Diego

For fine dining in the Gaslamp, those in the know head straight to BiCE, the U.S. outpost of the chic Northern Italian eatery where Milan-born chef Mario Cassineri’s modern spin on classic Italian dishes is inspired by Southern California’s local bounty.

Event photos taken by Lisa Ozag. 

Related Info:

BiCE

 

MENU

  • Hors d’Oeuvre

    • Coccoli con Prosciutto > Fried Focaccia Dough with Prosciutto di Parma
    • Salmone Rosolato allo Speck, Passata di Sedanp Rapa > Speck-Wrapped Wild Atlantic Salmon with Celery Root Puré
    • Parmesan Tempura with Housemade Tomato Jam
    • Quiche di Topinambur > Warm Sunchoke Tarts
    • Porcini–Pumpkin Soup Shooters with Pecorino Foam
    • Kale Chips with Mascarpone–Truffle Dip  
    • Beni di Batasiolo Millesimé Metodo Classico 2006
  • Dinner

    • Tartra Piemontese con Scaglie di Tartufo, Fonduta di Parmigiano Vacche Rosse, Riduzione di Barbabietole, e Topinambur
    • Traditional Savory Flan with Red Cow Parmesan Fondue, White Truffles, Jerusalem Artichokes, and Beet Reduction
    • Beni di Batasiolo Dolcetto d'Alba 2009
    • Ravioli di Coniglio e Borraggine alla Ligure con Salsa di Porri, Pinoli, e Speck Croccante
    • Ligurian-Style Rabbit and Borage Ravioli with Thyme–Leek Sauce, Pine Nuts, Crispy Speck, and Barbera d’Alba Reduction
    • Beni di Batasiolo Sovrana Barbera d'Alba 2010
    • Rombo in Guazzetto allo Zafferano
    • Pan-Seared Turbot with Delicate Seafood–Saffron Broth
    • Beni di Batasiolo Langhe Chardonnay 2011
    • Imported Italian Cheeses > Lagrein, Sottocenere al Tartufo, Testun al Barolo, and Rosemary Pecorino with Fig Bread and Honey
    • Beni di Batasiolo Barolo 2009
    • Dessert Sampler > Bonet Piemontese, Sicilian Pistachio Budino, Torta Caprese, and Sbrisolona
    • Beni di Batasiolo Bosc d'La Rei Moscato d'Asti 2012
    • Wines generously provided by Beni di Batasiolo.​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 11.18.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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