Fabio Vivani, David Blonsky, and their team at the James Beard House
Coccoli with Prosciutto di Parma, Stracchino, Truffled Honey, and Herb Oil
Olive Oil, Charred Lemon, and Anchovy Cicheti with Parsley, Young Celery, Red Chiles, and Grilled Bread
Wagyu Beef Tartare with Marinated Pecorino, Spiced Peach Mostarda, and Crispy Potatoes
Tomato Gazpacho with Avocado, Sweet Corn, and Crispy Parmesan
Hamachi Crudo with Serrano Chiles, Spicy Balsamic, Native Forest Honey, Shaved Summer Truffles, and Crispy Shallots
Tomato Brûlée with Baby Greens, Burrata, Basil, Red Onion Marmalade, and Focaccia Toast
Squid Ink Linguini with Grilled Lobster, Koppert Cress Rock Chives, and Charred Lemon
Balsamic-Glazed Rack of Lamb with Sticky Potatoes and Fava Bean Salad
Dessert Duo > Bomboloni with Whiskey Caramel and Raspberry Chianti; and Warm Chocolate Butter Cake with Candied Hazelnuts and Hazelnut Gelato
Fabio Vivani, David Blonsky, and James Beard Foundation President Susan Ungaro
Dinner

Modern Mediterranean

Fabio Viviani

Siena Tavern, Chicago

David Blonsky

Dine|Amic Hospitality Group, Chicago

Inspired by the delicious simplicity of the dishes served in restaurants in Florence, former Top Chef contestant Fabio Viviani and chef David Blonsky have created a menu of lusty Mediterranean food that has Chicagoans craving another visit to Siena Tavern.

Event photos taken by Joan Garvin.

MENU

  • Hors d’Oeuvre

    • Coccoli with Prosciutto di Parma, Stracchino, Truffled Honey, and Herb Oil
    • Olive Oil, Charred Lemon, and Anchovy Cicheti with Parsley, Young Celery, Red Chiles, and Grilled Bread
    • Wagyu Beef Tartare with Marinated Pecorino, Spiced Peach Mostarda, and Crispy Potatoes
    • Tomato Gazpacho with Avocado, Sweet Corn, and Crispy Parmesan
  • Dinner

    • Hamachi Crudo with Serrano Chiles, Spicy Balsamic, Native Forest Honey, Shaved Summer Truffles, and Crispy Shallots
    • Tomato Brûlée with Baby Greens, Burrata, Basil, Red Onion Marmalade, and Focaccia Toast
    • Squid Ink Linguini with Grilled Lobster, Koppert Cress Rock Chives, and Charred Lemon
    • Balsamic-Glazed Rack of Lamb with Sticky Potatoes and Fava Bean Salad
    • Dessert Duo > Bomboloni with Whiskey Caramel and Raspberry Chianti; and Warm Chocolate Butter Cake with Candied Hazelnuts and Hazelnut Gelato
    • A selection of fine wines will be served with this dinner. 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 08.19.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

September 2014

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Greenhouse Gallery Mon, 09.01.2014
 
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Chef Collaboration Mon, 09.08.2014
 
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Virginia Rising Stars Tue, 09.09.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
 
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Denver Women Chefs Rule Tue, 09.16.2014
 
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JBF Kitchen Cam