Kevin O'Donnell and his team at the Beard House
Chicken Liver Mousse with Vin Santo
Oysters with Borage and Cucumbers
Salty Pig Lardo on Crescentina
Goat’s Milk Stracciatella with Strawberries and Calabrian Chilies
Langoustine Crudo with Zucchini and Pesto
Ricotta Gnudi with Peas, Carrots, and Summer Truffles
Striped Bass with Vignarola and Garlic Scape Brodo
Sardinian-Style Suckling Pig with Myrtle and Fregola
Bitter Chocolate with Cherries, Mascarpone Mousse, and Tobacco
Dinner

Taste of Italy and France

Kevin O'Donnell

The Salty Pig, Boston

When Kevin O’Donnell last cooked at the Beard House, he was working with Lorenzo Polegri at Zeppelin in Orvieto, Italy. Now—with a stint at Paris’s L’Office under his belt—this Del Posto alum joins us from the Salty Pig, and will prepare a globally inspired feast. 

 

Event photos taken by Eileen MIller.

Related Info:

MENU

  • Hors d’Oeuvre

    • Chicken Liver Mousse with Vin Santo
    • Oysters with Borage and Cucumbers
    • Salty Pig Lardo on Crescentina
    • Porchetta di Testa
    • Goat’s Milk Stracciatella with Strawberries and Calabrian Chilies
    • Bisol Prosecco NV
    • Tenuta Pederzana Lambrusco NV
  • Dinner

    • Langoustine Crudo with Zucchini and Pesto
    • Marchesi Antinori Vermentino di Bolgheri 2011
    • Ricotta Gnudi with Peas, Carrots, and Summer Truffles
    • Abbazia di Novacella Sylvaner 2011
    • Striped Bass with Vignarola and Garlic Scape Brodo
    • ​Terredora di Paolo Falanghina 2012
    • Sardinian-Style Suckling Pig with Myrtle and Fregola
    • Nuraghe Crabioni Cannonau di Sardegna 2010
    • Bitter Chocolate with Cherries, Mascarpone Mousse, and Tobacco
    • Marenco Brachetto d'Acqui 2010​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 06.21.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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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
 
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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
 
 
 
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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
 
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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
 
 
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