JBF IS DINING
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Grilled Stuffed Calamari with Beluga Lentils, Artichokes, and Cipolline
Sausage and Sharp Provola Ravioli with Fresh Sage and Caramelized Roma Tomatoes
Lamb Ribs with Root Vegetables and Cannonau Wine Reduction
Liquirizia Panna Cotta and Mint Truffles
Chef Marco Porceddu with guests
Greens

A Taste of the Italian Islands

Marco Porceddu
Asellina at the Gansevoort Hotel/NYC

Join the James Beard Foundation Greens (foodies under 40) for a soulful dinner at Asellina at the Gansevoort Hotel. Chef Marco Porceddu will create a menu of rustic dishes from his native Sardinia, while Vias Imports will be on hand with Sardinian and Sicilian wine pairings.

Event photos taken by Michael Johnston.

MENU

  • Reception

    • Stella Artois, Leffe, and Hoegaarden
    • Bisol Jeio Prosecco Brut NV
  • Dinner
  • Grilled Stuffed Calamari with Beluga Lentils, Artichokes, and Cipolline

    • Nuraghe Crabioni Vermentino di Sardegna 2011
  • Sausage and Sharp Provola Ravioli with Fresh Sage and Caramelized Roma Tomatoes

    • Feudi del Pisciotto Nero D`Avola Vintage?
  • Lamb Ribs with Root Vegetables and Cannonau Wine Reduction

    • Nuraghe Crabioni Cannonau di Sardegna
  • Liquirizia Panna Cotta and Mint Truffles

    • Colosi Passito di Pantelleria 2010
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Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 02.26.2013
  • 6:30 PM
  • Asellina map
  • Members $75 / General Public $90
  • Call 212.627.2308 to reserve
 
 

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May 2013

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