Mark Liberman, Jeff Michaud, Colin Lynch, Brad Spence, Gina DePalma and their team
Quail Egg–Stuffed Quail Polpettine
Partridge Mortadella with Quince
Plating Partridge Mortadella in the Beard House kitchen
Squab Liver Sformato with Langoustine Crema
Plating hors d'oeuvres in the Beard House kitchen
Herbed Goat Cheese Frittelle with Caramelized Apples
Black Sesame–Glazed Wood Pigeon with Prunes
Venison Crudo with Walnuts, Anchovies, and Allium
Chef Mark Liberman plating Venison Crudo
Wild Boar with Juniper, Clam-Infused Kohlrabi, and Meyer Lemon
Behind the scenes in the Beard House kitchen
Chestnut Rigatoni with Wild Hare Ragù, Pears, and Cocoa
Antelope Saltimbocca with Pomegranate and Persimmons
Sheep’s-Milk Ricotta Cheesecake with Crema di Castagne, Chestnut Honey, and Saba
Chef Gina DePalma plating dessert in the Beard House kitchen
Dinner

Italian Wine and Game Dinner

Mark Liberman
AQ, San Francisco

Colin Lynch
Menton, Boston

JBF Award Winner Jeff Michaud
Osteria, Amis Trattoria, and Alla Spina, Philadelphia

Brad Spence
Amis Trattoria, Philadelphia

JBF Award Winner Pastry Chef Gina DePalma
Babbo, NYC

Join us at the Beard House for a sumptuous winter dinner prepared by some of the most acclaimed maestros of Italian cuisine in the country. This seasonally driven menu will spotlight an array of tempting game meats and superb Italian wine pairings.

Event photos taken by David Braunstein.

MENU

  • Hors d’Oeuvre

    • Quail Egg–Stuffed Quail Polpettine
    • Partridge Mortadella with Quince
    • Squab Liver Sformato with Langoustine Crema
    • Herbed Goat Cheese Frittelle with Caramelized Apples
    • Black Sesame–Glazed Wood Pigeon with Prunes
    • Ca’ Furlan Cuvée Beatrice Prosecco NV
  • Dinner

    • Venison Crudo with Walnuts, Anchovies, and Allium
    • Pepi Lignana Leopoldino Vermentino 2010
    • Wild Boar with Juniper, Clam-Infused Kohlrabi, and Meyer Lemon
    • Parusso Nebbiolo 2010
    • Chestnut Rigatoni with Wild Hare Ragù, Pears, and Cocoa
    • Rocca di Castagnoli Chianti Classico 2009
    • Antelope Saltimbocca with Pomegranate and Persimmons
    • La Rasina Brunello di Montalcino 2007
    • Sheep’s-Milk Ricotta Cheesecake with Crema di Castagne, Chestnut Honey, and Saba
    • Accornero Brigantino Malvasia di Casorzo 2010
    • Wines generously provided by Regal Wine Imports.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 01.14.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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21
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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31
1
2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam