Chef Melissa Muller Daka with her team in the James Beard House Kitchen
Black Squid Ink Arancini with Seafood Ragù and Primo Sale Sheep’s Milk Cheese
Black Olive Crostini with Sardines in Agrodolce, Oven-Roasted Tomatoes, Braised Onion Spread, and Fried Pantellerie Capers
Eggplant Sfornato Stuffed with Roasted Peppers, Whipped Ricotta, and Parmigiano-Reggiano Crisp
Puff Pastry Crescents Stuffed with Saffron Chicken Ragù, Caciocavallo, Golden Raisins, and Pine Nuts
Charred Octopus with Tarragon, Mâche, Salted Codfish Custard, Dried Fava Bean–Carrot Purée, and Shellfish Oil
Sicilian Oregano–Infused Ricotta and Broccoli Rabe Ravioli with Spicy Lamb Sausage and Dried Cherries
Nero d’Avola–Braised and Cocoa-Rubbed Beef Short Ribs with Pumpkin Purée, Salsify–Black Garlic Purée, and Cauliflower Caponata
Dessert Sampler > Ricotta Doughnuts with Vanilla–Orange Cream and Cappuccino Crème Anglaise; Sicilian Pistachio Couscous with Candied Cucuzza Squash and Rosemary-Infused Milk Custard; and Chocolate Salami with Toasted Panettone Bread Crumbs and Almond Crumble

The Sicilian Kitchen Lunch

Melissa Muller Daka

Bar Eolo and Pastai, NYC

When Melissa Muller Daka opened Bar Eolo in 2010, it was a self-professed “love letter to Sicily”–and three years later, her ode to the Southern Italian region was such a success that she opened the artisanal pasta bar, Pastai. Join us at the Beard House for the chef's contemporary spin on rustic Sicilian cuisine, complete with wines straight from the island.

Event photos taken by Tiffany Smith.

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  • Hors d'Oeuvre

    • Black Squid Ink Arancini with Seafood Ragù and Primo Sale Sheep’s Milk Cheese
    • Crostini with Ginger-Spiced Tuna Tartare, Roasted Peppers, Sicilian Pistachio Pesto, and Fried Caper–Dried Olive Dust
    • Smoked Potato Croquettes with Taleggio and Sicilian Sun-Dried Tomatoes
    • Shredded Saffron Chicken, Caciocavallo, Golden Raisin, and Pine Nut–Puff Pastry Crescents 
  • Luncheon

    • Charred Octopus with Tarragon, Mâche, Salted Codfish Custard, Dried Fava Bean–Carrot Purée, and Shellfish Oil
    • Sicilian Oregano–Infused Ricotta and Broccoli Rabe Ravioli with Spicy Lamb Sausage and Dried Cherries
    • Nero d’Avola–Braised and Cocoa-Rubbed Beef Short Ribs with Pumpkin Purée, Salsify–Black Garlic Purée, and Cauliflower Caponata
    • Dessert Sampler > Ricotta Doughnuts with Vanilla–Orange Cream and Cappuccino Crème Anglaise; Sicilian Pistachio Couscous with Candied Cucuzza Squash and Rosemary-Infused Milk Custard; and Chocolate Salami with Toasted Panettone Bread Crumbs and Almond Crumble 
    • A selection of fine Sicilian wines will be served with this lunch.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 02.21.2014
  • 12:00 PM
  • The Beard House map
  • Members $80 / General Public $95
  • Call 212.627.2308 to reserve
 
 
 

November 2014

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