Lisa Tassone and Thomas Giudice and their chef team in the Beard House kitchen
Seared Scallops with Honeyed Caviar on Buttered Toasts
Housemade Grappa–Cured Salmon with Preserved Meyer Lemon on Crisps
Sea Salt Focaccia with Lamb–Currant Polpette and Sprout Creek Farm Ouray Cheese
Quail Legs with Dried Figs, Speck, and Molasses
Calamari with Smoked Tomato Broth, Arugula, and White Truffle Oil
Rooster Consommé with Poached Quail Egg and Morel Mushrooms
Farro Risotto with La Zingara Farm Hubbard Squash, Butter-Poached Mantis Shrimp, Bottarga, and Crispy Kale
Porcini Polenta with Braised Rabbit, Tarragon, Grapes, and White Truffle Oil p, Bottarga, and Crispy Kale
Venison Medallion with Juniper–Game Glace, Chestnut Flan, and Cherry Grove Farm Tricolored Carrots
Brûléed Goat Cheese with Toasted Brioche, Saba-Poached Figs, and Gianduja
Behind the scenes in the Beard House kitchen
Dinner

That's Amore

Thomas Giudice and Lisa Tassone
La Zingara, Bethel, CT

La Zingara is the type of romantic neighborhood restaurant that draws food lovers—and celebrity couples—from well outside its charming New England neighborhood. For this Beard House dinner married owners Lisa Tassone and Thomas Giudice, who met on the job, will showcase their irresistible regional Italian food, much of it sourced from their 126-acre organic farm.

 

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d'Oeuvre

    • Seared Scallops with Honeyed Caviar on Buttered Toasts
    • Housemade Grappa–Cured Salmon with Preserved Meyer Lemon on Crisps
    • Sea Salt Focaccia with Lamb–Currant Polpette and Sprout Creek Farm Ouray Cheese
    • Quail Legs with Dried Figs, Speck, and Molasses
    • FERRARI BRUT NV
  • Dinner

    • Calamari with Smoked Tomato Broth, Arugula, and White Truffle Oil
    • LA SPINETTA TOSCANA VERMENTINO 2010
    • Rooster Consommé with Poached Quail Egg and Morel Mushrooms
    • MARZIANO ABBONA PAPÀ CELSO DOLCETTO DI DOGLIANI 2009
    • Farro Risotto with La Zingara Farm Hubbard Squash, Butter-Poached Mantis Shrimp, Bottarga, and Crispy Kale
    • GIACOSA FRATELLI ROERO ARNEIS 2010
    • Porcini Polenta with Braised Rabbit, Tarragon, Grapes, and White Truffle Oil
    • MIRAFIORE BAROLO 2007
    • Venison Medallion with Juniper–Game Glace, Chestnut Flan, and Cherry Grove Farm Tricolored Carrots
    • FATTORIA DEI BARBI BRUNELLO DI MONTALCINO 2006
    • Brûléed Goat Cheese with Toasted Brioche, Saba-Poached Figs, and Gianduja
    • AZIENDA AGRICOLA COS FRAPPATO 2009
    • Wines generously provided by Worldwide Wines, Inc.  
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 10.16.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2014

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