Lorenzo Polegri, Kim Brookmire, and members of their team in the Beard House kitchen
Chestnut–Raisin Crostini with Spicy Cow’s-Milk Caciotta and Arugula Mousse
Pan-Fried Polentine with Mushrooms and Red Pepper Cream
Lumachelle Bread with Pancetta and Aged Grana Padano
Supplì with Castelluccio Lentils and Puttanesca Velouté
Umbrian Pecorino with Chestnut–Honey Jelly and Tuscia Hazelnuts
Beef–Chicory Polpettine with White Truffle Béchamel
Hors d'oeuvres in the Beard House kitchen.
Warm Farro Sformatino with Cherry Tomatoes, Capers, Black Olives, Mozzarella, Arugula, and Velvet Yogurt Sauce
Plating farro in the Beard House kitchen
Red Cabbage Soup with Crispy Guanciale, Shaved Parmigiano-Reggiano, White Grapes, and Extra Virgin Olive Oil
Umbrian Lasagna with Duck Ragoût, Sweet Turnips, Black Truffles, Pumpkin Fondue, and Toasted Almonds
Truffles for the Umbrian Lasagna
Prune, Garlic, Sage, and Leek–Stuffed Lamb Shoulder Roulade with Alkermes Liqueur, Shallots, and Cauliflower–Nettle Purée
Monte Bianco > Candied Chestnuts, Meringue, and Mascarpone–Cream Mousse with Bitter Chocolate Sauce and Pink Pepper Flakes
Chefs Lorenzo Polegri and Kim Brookmire after tasting dessert
Dinner

Love, Umbrian Style

Lorenzo Polegri and Kim Brookmire
Zeppelin Restaurant & Cooking School, Orvieto, Italy

James Beard alums Lorenzo Polegri and Kim Brookmire have led Italian cooking classes all over the world, from Cambridge, Massachusetts, to Italy’s Umbria region. Now their shared adoration for Italian cuisine (and for each other) brings them to the Beard House for a meal that celebrates sumptuous Umbrian fare.

 

Event photos taken by Elana Iaciofano.

MENU

  • Hors d’Oeuvre

    • Chestnut–Raisin Crostini with Spicy Cow’s-Milk Caciotta and Arugula Mousse
    • Pan-Fried Polentine with Mushrooms and Red Pepper Cream
    • Lumachelle Bread with Pancetta and Aged Grana Padano
    • Supplì with Castelluccio Lentils and Puttanesca Velouté
    • Umbrian Pecorino with Chestnut–Honey Jelly and Tuscia Hazelnuts
    • Beef–Chicory Polpettine with White Truffle Béchamel
    • La Carraia Orvieto Classico 2011
  • Dinner

    • Warm Farro Sformatino with Cherry Tomatoes, Capers, Black Olives, Mozzarella, Arugula, and Velvet Yogurt Sauce
    • La Carraia Orvieto Classico 2011
    • Red Cabbage Soup with Crispy Guanciale, Shaved Parmigiano-Reggiano, White Grapes, and Extra Virgin Olive Oil
    • La Carraia Sangiovese 2010
    • Umbrian Lasagna with Duck Ragoût, Sweet Turnips, Black Truffles, Pumpkin Fondue, and Toasted Almonds
    • La Carraia Tizzonero 2010
    • Prune, Garlic, Sage, and Leek–Stuffed Lamb Shoulder Roulade with Alkermes Liqueur, Shallots, and Cauliflower–Nettle Purée
    • La Carraia Fobiano 2008
    • Monte Bianco > Candied Chestnuts, Meringue, and Mascarpone–Cream Mousse with Bitter Chocolate Sauce and Pink Pepper Flakes
    • Hazelnut Biscotti
    • Wines generously provided by Winebow Imports.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 01.26.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2014

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