Chef Matthew Accarino and wine director Shelley Lindgren with members of their team in the Beard House kitchen
Chicken Liver with Carrot Marmellata and Aged Balsamic
Platter of chicken liver hors d'oeuvres
Erbazzone Torta with Castelmagno Cheese, Burnt Onions, and Dill
Sea Urchin Panna Cotta with Trout Roe and Black Radishes
Behind the scenes in the Beard House kitchen
Smoked California Sturgeon with Cucumber, Meyer Lemon, and Roe
Napa Valley Lamb Tartare with Juniper and Apple–Onion Mostarda
Insalata > Sweet Carrots with Medjool Dates and Curry
Winter Squash, Chestnut, Black Truffle, and Parmesan Sformato with Black Truffle Bun
Spada > Swordfish and Sanguinaccio with Apple Cider Lees and Wild Fennel Vinegar
California Poultry Lasagna with Black Trumpet Mushrooms and Nasturtium Pesto
Manzo > Smoked Short Ribs with Bone Marrow–Mushroom Budino, Parsnips, and Cabbage
Uva > Concord Grape Soda with Frozen Concord Grapes and Cashew Panini
Barbabietola > Sweet Red Beets with Passion Fruit and Milk Chocolate
Behind the scenes in the Beard House kitchen
Chefs relax after service in the Beard House kitchen
Dinner

Modern Italian Food and Wine

Matthew Accarrino

SPQR, San Francisco

Co-Owner/Wine Director Shelley Lindgren
SPQR, San Francisco

Inspired by Italy’s ancient network of roads, SPQR co-owner and wine director Shelley Lindgren and chef Matthew Accarrino set out on a culinary odyssey captured in their cookbook, SPQR: Modern Italian Food and Wine. This dinner will reflect the dishes featured in the book as well as the adventurous culinary sensibility of this dynamic duo.

Event photos taken by Elana Iaciofano.

Related Info:

MENU

  • Hors d’Oeuvre

    • Chicken Liver with Carrot Marmellata and Aged Balsamic
    • Erbazzone Torta with Castelmagno Cheese, Burnt Onions, and Dill
    • Sea Urchin Panna Cotta with Trout Roe and Black Radishes
    • Smoked California Sturgeon with Cucumber, Meyer Lemon, and Roe
    • Napa Valley Lamb Tartare with Juniper and Apple–Onion Mostarda
    • Ferrari Brut Rosé NV
  • Dinner

    • Insalata > Sweet Carrots with Medjool Dates and Curry
    • Terlano Gewürztraminer 2011
    • Winter Squash, Chestnut, Black Truffle, and Parmesan Sformato with Black Truffle Bun
    • Palazzone Campo del Guardiano Orvieto Classico Superiore 2010
    • Spada > Swordfish and Sanguinaccio with Apple Cider Lees and Wild Fennel Vinegar
    • Durin Ormeasco 2010
    • California Poultry Lasagna with Black Trumpet Mushrooms and Nasturtium Pesto
    • Villa Bucci Rosso Piceno 2010
    • Manzo > Smoked Short Ribs with Bone Marrow–Mushroom Budino, Parsnips, and Cabbage
    • Giovanni Rosso Barolo 2007
    • Uva > Concord Grape Soda with Frozen Concord Grapes and Cashew Panini
    • Barbabietola > Sweet Red Beets with Passion Fruit and Milk Chocolate
    • Marenco Brachetto d’Acqui NV
    • Da Asporto > Take-Home Gift: Chocolate–Fior di Sale Caramels and Verbena Marshmallow

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
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  • Thu, 02.28.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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