Chef Julian Marucci and his team in the Beard House kitchen
Pan-Fried Frogs’ Legs with Salsa Verde
Behind the scenes in the Beard House kitchen
Supplì al Telefono > Risotto Fritters
Foie Gras with Preserved Cherries, Hazelnuts, and Cocoa Nibs
Agnolotti dal Plin with Peas, Ricotta, and Morels
Lobster with Artichokes, Poached Egg, and Garlic
Roasted Pork Saddle and Straw-Smoked Pork Belly with Maryland Stone Fruits and Fennel
Dinner

Italian Wine Lovers’ Dinner

Julian Marucci

Cinghiale, Baltimore

Cinghiale, opened by Baltimore’s food and wine power couple (and JBF Award semifinalists), Cindy Wolf and Tony Foreman, draws crowds for the elegant yet rustic dishes prepared by talented chef Julian Marucci. This dinner will be paired with an array of carefully selected Italian vintages.

Event photos by Eileen Miller.

Related Info:

MENU

  • Hors d’Oeuvre

    • Supplì al Telefono > Risotto Fritters
    • Pan-Fried Frogs’ Legs with Salsa Verde
    • Vitello Tonnato
    • Big-Eye Tuna Cannoli
    • Ferrando La Torrazza Erbaluce di Caluso Brut Spumante 2006
  • Dinner

    • Foie Gras with Preserved Cherries, Hazelnuts, and Cocoa Nibs
    • Matteo Correggia Anthos 2010
    • Agnolotti dal Plin with Peas, Ricotta, and Morels
    • Malabaila di Canale Pradvaj Roero Arneis 2010
    • Lobster with Artichokes, Poached Egg, and Garlic
    • Gini La Frosca Soave Classico 2009
    • Roasted Pork Saddle and Straw-Smoked Pork Belly with Maryland Stone Fruits and Fennel
    • Produttori del Barbaresco Barbaresco 2007
    • Casadello > Baked Custard Tart with Strawberries and Rhubarb
    • Giacomo Bologna Braida Brachetto d’Acqui 2010
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 06.25.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2014

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