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
  • 212.627.2308
 
 
 

February 2016

S M T W T F S
31
1
2
3
4
5
6
 
Splash of Winter Rosé Mon, 02.01.2016
 
Five-Star Winter Elegance Tue, 02.02.2016
 
Beard on Books Wed, 02.03.2016
 
Salmon Seduction Wed, 02.03.2016
 
Flavors of Veneto Thu, 02.04.2016
 
Maui, HI Fri, 02.05.2016
 
San Diego Hot Spot Fri, 02.05.2016
 
Maui, HI Fri, 02.05.2016
 
Luxurious Kaiseki Sat, 02.06.2016
 
7
8
9
10
11
12
13
 
 
Mardi Gras Mystique Tue, 02.09.2016
 
Feast of the Senses Wed, 02.10.2016
 
Pocono Mountain Retreat Thu, 02.11.2016
 
Southern Social Fri, 02.12.2016
 
14
15
16
17
18
19
20
 
 
 
New Orleans Charm Wed, 02.17.2016
 
The Art of the Chef Thu, 02.18.2016
 
Rustic Italian Fri, 02.19.2016
 
Neighborhood Gem Sat, 02.20.2016
 
21
22
23
24
25
26
27
 
Toast of Montauk Wed, 02.24.2016
 
New-School Italian Thu, 02.25.2016
 
Beetlebung Farm Supper Fri, 02.26.2016
 
 
28
29
1
2
3
4
5
 
Bold Asian Flavor Mon, 02.29.2016
 
 
 
 
 
 
JBF Kitchen Cam