JBF IS DINING
Previous Pause Next
Chefs Pino Luongo, Tim Ryan, Scott Burnett and team in the Beard House kitchen
Baby Gnocchi with Fava Beans, Crispy Bacon, Scallions, Corn, and Parmigiano Broth
Smoked Salmon with Salmon Tartare on Crispy Chickpea Fritters
Miniature Buffalo Mozzarella Napoleons
Roasted Beet–Rhubarb Salad with Crispy Gorgonzola Fritters, Arugula, Toasted Walnuts, and Vincotto
Bucatini with Ramps and Pancetta Ragù
Sautéed Sea Scallops with Crispy Bone Marrow Fritter, Chanterelles, Scallions, Soft Polenta, and Porcini Sauce
Roasted Lamb Loin with Braised Lamb Lasagna, Chickpeas, Green Olives, Sun-Dried Tomatoes, and Aromatic Honey–Yogurt Sauce
Warm Chocolate–Caramel Tart with Caramel Gelato and Espresso Sauce
Dinner

Pino Luongo’s Mediterranean Feast

Pino Luongo
Morso, NYC

Tim Ryan
Morso, NYC

Scott Burnett
Morso, NYC

A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.

​Event photos by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Baby Gnocchi with Fava Beans, Crispy Bacon, Scallions, Corn, and Parmigiano Broth
    • Smoked Salmon with Salmon Tartare on Crispy Chickpea Fritters
    • Grilled Duck Sausages with Fig–Olive Chutney
    • Miniature Buffalo Mozzarella Napoleons
    • Fattoria San Giuliano Arneis 2010
  • Dinner

    • Roasted Beet–Rhubarb Salad with Crispy Gorgonzola Fritters, Arugula, Toasted Walnuts, and Vincotto
    • Costaripa RosaMara Chiaretto Rosé 2010
    • Bucatini with Ramps and Pancetta Ragù
    • Schreckbichl Colterenzio Pinot Nero 2010
    • Sautéed Sea Scallops with Crispy Bone Marrow Fritter, Chanterelles, Scallions, Soft Polenta, and Porcini Sauce
    • Jermann Chardonnay 2010
    • Roasted Lamb Loin with Braised Lamb Lasagna, Chickpeas, Green Olives, Sun-Dried Tomatoes, and Aromatic Honey–Yogurt Sauce
    • Viticoltori De Conciliis Donnaluna Aglianico 2009
    • Warm Chocolate–Caramel Tart with Caramel Gelato and Espresso Sauce
    • Borgo Maragliano El Calié Mosto d’Uva Moscato 2011
       
Previous EventNext Event

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 05.15.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 

More Event Information

 
About JBF Events Event Archive Greenhouse Gallery
Entertaining/
Private Dining Event FAQs
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
11
12
13
14
15
16
 
Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
New Jersey Wine & Food Festival Fri, 03.15.2013
 
New Jersey Wine & Food Festival Fri, 03.15.2013
 
17
18
19
20
21
22
23
New Jersey Wine & Food Festival Fri, 03.15.2013
 
Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
24
25
26
27
28
29
30
Sunday Supper at Chelsea Market Sun, 03.24.2013
 
 
Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
James Beard Foundation's Taste America