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
  • 212.627.2308
 
 
 

February 2013

S M T W T F S
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31
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2
 
 
 
 
 
Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
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4
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9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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1
2
Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam