Carmine Di Giovanni and his team at the Beard House
Quail Eggs en Croûte with American Caviar
Quail Eggs en Croûte being prepared
Salmon Crudo on Citrus–Tapioca Crackers
Tomato Still Life > Dehydrated Tomato with Tomato Sorbet, Basil Macaron, and Tomato Jam
Carmine Di Giovanni plating the Tomato Still Life
Sheep’s Milk Ricotta Gnocchi with Valley View Farms Corn and Tarragon
Carmine Di Giovanni plating the Sheep’s Milk Ricotta Gnocchi
Black Sea Bass with Celery Textures and Lemon Brown Butter
Pork Tenderloin with Roasted Garlic–Pine Nut Jam and Shaved Fennel–Piquillo Pepper Salad
Watermelon Ice with Lemon Balm, Sweet Ricotta, and Pistachio Brittle
Dinner

La Vie en Rosé

Carmine Di Giovanni

Greenwich Project, NYC

Is there anything that says summer more than a glass of crisp, chilled rosé? The Project Group executive chef Carmine Di Giovanni, who was formerly chef de cuisine at Picholine, has designed a paean to the refreshing, colorful quaff with this gorgeous tasting menu of his refined New American food.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Salsify Tuile
    • Quail Eggs en Croûte with American Caviar
    • Salmon Crudo on Citrus–Tapioca Crackers 
    • Espresso Macarons with Foie Gras Jam
    • Beard Reviver > Ford’s Gin with Yellow Chartreuse, Lemon Juice, Luxardo Maraschino Liqueur, and Maraschino Cherry
  • Dinner

    • Tomato Still Life > Dehydrated Tomato with Tomato Sorbet, Basil Macaron, and Tomato Jam
    • Bertaud Bélieu Rosé 2012
    • Sheep’s Milk Ricotta Gnocchi with Valley View Farms Corn and Tarragon
    • Prieuré de Montezargues Tavel Rosé 2011
    • Black Sea Bass with Celery Textures and Lemon Brown Butter
    • Argyle Brut Rosé 2009
    • Pork Tenderloin with Roasted Garlic–Pine Nut Jam and Shaved Fennel–Piquillo Pepper Salad
    • Champagne Gosset Grand Reserve Brut Rosé NV
    • Watermelon Ice with Lemon Balm, Sweet Ricotta, and Pistachio Brittle
    • Champagne Henriot Brut Rosé NV

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 08.14.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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Greenhouse Gallery Mon, 09.01.2014
 
Pensacola Panache Wed, 10.01.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
Minneapolis Sun, 10.05.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Tampa Mon, 10.06.2014
 
Philly Favorite Mon, 10.06.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Belgian Farmhouse Style Tue, 10.07.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Beard on Books Wed, 10.08.2014
 
The Allure of Aspen Wed, 10.08.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
 
Greenhouse Gallery Mon, 09.01.2014
 
 
 
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Greenhouse Gallery Mon, 09.01.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
Toast of the Rockies Wed, 10.15.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Grand Italian Autumn Feast Thu, 10.16.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Taste America: Chicago Fri, 10.17.2014
 
 
 
Greenhouse Gallery Mon, 09.01.2014
 
Tabernash, CO Sat, 10.18.2014
 
Whiskey, Whiskey, Whiskey! Sat, 10.18.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
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Urban Mediterranean Mon, 10.20.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Maine Marvel Tue, 10.21.2014
 
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Enlightened Eaters Wed, 10.22.2014
 
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Cutting-Edge Asian Thu, 10.23.2014
 
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Taste America: Boston Fri, 10.24.2014
 
Cascade of White Truffles Fri, 10.24.2014
 
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Kirkland, WA Sat, 10.25.2014
 
Ten Years of Tuscan Flavor Sat, 10.25.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
Atlanta Sun, 10.26.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
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Minneapolis Wed, 10.29.2014
 
Autumn Luxe Wed, 10.29.2014
 
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San Antonio Fri, 10.31.2014
 
 
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