Chef Enzo Fargione prepping the hors d’oeuvre
Crunchy Artichoke Heart and Parmigiano-Reggiano Cornets
Savory Honeydew Melon Shooters with Caviar, Sour Cream, and Spicy Pepper Gelatin
Blue Point Oysters Gratinée with Mascarpone, Prosciutto di Parma, and Scallions
Goose Liver Custard Brûlée with Port Wine and Pears
Roasted Sweet Baby Onions with Licorice, California Caviar, Smoked Sicilian Tuna Shavings, Grappa, and Crunchy Polenta–Caper Cracker
Raw Tomato Risotto with Cracked Black Peppercorns, Crunchy Basil, Sicilian Frantoio Olive Oil, and Burrata-Filled Baby Zucchini
Cold-Smoked and Polenta-Crusted Turbot Fillet with Fava Bean–White Asparagus Ragù and Carrot, Thyme, and Riesling Reduction
Roasted Veal Fillet and Sweetbreads with Maitake Mushroom Tempura, Port Wine Jus, Pancetta, Summer Truffles, and Crispy Sage
Chocolate Custard–Filled Eggshells
Deep Chocolate Eggshell > Gianduja Chocolate Custard–Filled Eggshell with Pistachio Crunch
Cigar in an Ashtray > Modern-Style Ricotta Cheese Cannoli
Behind the scenes in the Beard House kitchen
Dinner

Modern Italian

Enzo Fargione

Elisir, Washington, D.C.

Touted as a “chef to watch” by Esquire, Enzo Fargione has garnered widespread acclaim for his modern Italian cuisine. At Elisir, his latest venture, the Turin-born chef lives up to his hands-on reputation with an observation deck and a live video feed of his masterful work in the kitchen.

Event photos taken by Mira Zaki.

Related Info:

MENU

  • Hors d’Oeuvre

    • Crunchy Artichoke Heart and Parmigiano-Reggiano Cornets
    • Savory Honeydew Melon Shooters with Caviar, Sour Cream, and Spicy Pepper Gelatin
    • Blue Point Oysters Gratinée with Mascarpone, Prosciutto di Parma, and Scallions
    • Goose Liver Custard Brûlée with Port Wine and Pears
    • Bellavista Franciacorta Cuvée Brut NV
  • Dinner

    • Roasted Sweet Baby Onions with Licorice, California Caviar, Smoked Sicilian Tuna Shavings, Grappa, and Crunchy Polenta–Caper Cracker
    • Teruzzi & Puthod Terre di Tufi 2010
    • Raw Tomato Risotto with Cracked Black Peppercorns, Crunchy Basil, Sicilian Frantoio Olive Oil, and Burrata-Filled Baby Zucchini
    • Antinori Castello Della Sala Bramìto Del Cervo Chardonnay 2010
    • Cold-Smoked and Polenta-Crusted Turbot Fillet with Fava Bean–White Asparagus Ragù and Carrot, Thyme, and Riesling Reduction
    • Damilano Lecinquevigne Barolo 2006
    • Roasted Veal Fillet and Sweetbreads with Maitake Mushroom Tempura, Port Wine Jus, Pancetta, Summer Truffles, and Crispy Sage
    • Pio Cesare Barbera D’alba 2009
    • Deep Chocolate Eggshell > Gianduja Chocolate Custard–Filled Eggshell with Pistachio Crunch
    • Cigar in an Ashtray > Modern-Style Ricotta Cheese Cannolo with Spun Sugar Smoke
    • Michele Chiarlo Nivole Moscato D’asti NV
    • Sweet Frivolezze
    • Wines generously provided by Bacchus Importers, Ltd., The Country Vintner, and Republic National Distributing Company.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 07.24.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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