Chef Chance Bear and team in the Beard House kitchen
Tomato Crostini with Tomato Jam and Roasted Garlic–Onion Spherification
Buffalo Mozzarella–Stuffed Ricotta and Fontina Arancini with Braised Grape Tomatoes
Pan-Seared Old World Gnocchi with Chianti–Leek Marmalade
Behind the scenes in the Beard House kitchen
Roasted Garlic–Marinated and Hickory-Grilled Swordfish with Lime–Ginger Crème Fraîche, Pickled Micro-Beets, and Bull’s Blood Salad
Fava Beans with Charred Calamari and Smoked Heirloom Pomodoro Sauce
Braised Wild Striped Bass in Parmesan Broth with Soft Polenta, Fried Pecans and Walnuts, and Crispy Fish Chips
Pistachio and Ricotta Cream–Stuffed Zeppole with Sweet Marsala Sabayon
Dinner

St. Joseph's Feast

Chance Bear

Francesca’s Cucina, Syracuse, NY

On this day every year, Italians all over the world celebrate one of their favorite patron saints with an abundant, seafood-rich feast filled with beloved traditional foods. To mark the holiday, chef Chance Bear of the family-owned Francesca’s Cucina will serve a menu of Old World–inspired dishes prepared with modern-day precision.

​Event photos by Eileen Miller.

Related Info:

MENU

  • Hors d’Oeuvre
    • Tomato Crostini with Tomato Jam and Roasted Garlic–Onion Spherification
    • Buffalo Mozzarella–Stuffed Ricotta and Fontina Arancini with Braised Grape Tomatoes
    • Shrimp and Clam Ceviche with Blood Oranges and Candied Limes on Grilled Toasts
    • Pan-Seared Old World Gnocchi with Chianti–Leek Marmalade
    • Saffron–Basil Martinis
    • Francesca’s Spumoni Cocktails
  • Dinner
    • Harvest Minestrone with Local Vegetables and Garlic–Cannellini Bean Broth
    • Ommegang Rare Vos Amber Ale
    • Roasted Garlic–Marinated and Hickory-Grilled Swordfish with Lime–Ginger Crème Fraîche, Pickled Micro-Beets, and Bull’s Blood Salad
    • Fox Run Vineyards Riesling 2010
    • Pasta Sabbia > Hand-Cut Linguine with Bread Crumbs and Pesto and Basil–Infused Olive Oil
    • Dr. Konstantin Frank Gewürztraminer 2009
    • Fava Beans with Charred Calamari and Smoked Heirloom Pomodoro Sauce
    • Fox Run Vineyards Rosé 2010
    • Braised Wild Striped Bass in Parmesan Broth with Soft Polenta, Fried Pecans and Walnuts, and Crispy Fish Chips
    • Sheldrake Point Waterfall Chardonnay 2010
    • Zeppole di San Giuseppe
    • Pistachio and Ricotta Cream–Stuffed Zeppole with Sweet Marsala Sabayon
    • Fox Run Vineyards Ruby Port

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 03.19.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2012

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