Raffaele Ronca in the Beard House kitchen.
Arancini > Fried Risotto Dumplings with Four Cheeses and Saffron
Carciofi > Crispy Organic Baby Artichokes with Garlic, Olive Oil, and Gorgonzola
Prosciutto e Grissini al Parmigiano > Homemade Parmigiano Grissini with 24-Month-Aged Gran Riserva Prosciutto di Parma
Pan-Seared Long Island Scallops with American Caviar and Fava Bean Purée
Searing scallops in the Beard House kitchen.
Wild King Crab Tortino with Salsa Verde
Homemade Stracciatella and Italian Chicory–Stuffed Raviolo with Butter–Sage Sauce
Plating in the Beard House kitchen
Lamb Porchetta > Pork, Currant, Pine Nut, and Italian Herb–Stuffed Rolled Leg of Lamb with Soft Polenta and Braised Fennel
Behind the scenes in the Beard House kitchen
Whole cheesecakes await their fate
Ricotta di Bufala Cheesecake with Shaved Chocolate
Midwinter bounty at the Beard House
Lunch

Italian Winter Luncheon

Raffaele Ronca

Ristorante Rafele, NYC

L’appetito viene mangiando—Italian for “food that makes you want more”—is the mantra espoused by Raffaele Ronca at his rustic and soulful trattoria, Ristorante Rafele. Join us as he delivers on that promise at the Beard House with a menu of his transporting Italian fare.

Event photographs taken by Lisa​ Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Arancini > Fried Risotto Dumplings with Four Cheeses and Saffron
    • Carciofi > Crispy Organic Baby Artichokes with Garlic, Olive Oil, and Gorgonzola
    • Prosciutto e Grissini al Parmigiano > Homemade Parmigiano Grissini with 24-Month-Aged Gran Riserva Prosciutto di Parma
    • Ca’ del Bosco Franciacorta Brut Cuvée Prestige NV
  • Luncheon

    • Pan-Seared Long Island Scallops with American Caviar and Fava Bean Purée
    • Monchiero Carbone Roero Arneis Recit 2011
    • Wild King Crab Tortino with Salsa Verde
    • Marramiero Abruzzo Pecorino Superiore 2011
    • Homemade Stracciatella and Italian Chicory–Stuffed Raviolo with Butter–Sage Sauce
    • Benanti Rosso di Verzella Etna Rosso 2009
    • Lamb Porchetta > Pork, Currant, Pine Nut, and Italian Herb–Stuffed Rolled Leg of Lamb with Soft Polenta and Braised Fennel    
    • Petra Quercegobbe Merlot 2006
    • Ricotta di Bufala Cheesecake with Shaved Chocolate
    • Pellegrino Passito di Pantelleria 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 02.01.2013
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • 212.627.2308
 
 
 

February 2013

S M T W T F S
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2
 
 
 
 
 
Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
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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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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