Ryan DePersio and team members at the Beard House
Grilled Flatbreads with Whipped Ricotta and Housemade Mangalitsa Coppa
Sambuca-Cured Scottish Salmon with Paprika Yogurt and Black Pepper Grissini
Mascarpone–Polenta Fries with Gorgonzola Fonduta
Piedmontese Beef Tartare with Truffle Essence and Parmigiano-Reggiano on Toasted Crostini
Pancetta-Wrapped Scallops with Fig Jam
Yellowfin Tuna Rollatini with Shaved Fennel, Cucumbers, Opal Basil, and Yuzu–Sesame Vinaigrette
Behind the scenes in the Beard House kitchen
Red Snapper with Cumin-Scented Carrot Purée, Tuscan Chickpeas, and Saffron Acqua Pazza
Ryan and Anthony DePersio plating Carrot Purée for Red Snapper
Housemade Red Pepper Rigatoni with Duck Leg Cacciatore and Ricotta Salata
Bone Marrow–Crusted Beef Tenderloin with Garlic Confit–Sautéed Rapini, Gorgonzola–Potato Torta, and Winter-Spiced Red Sauce
Dessert Trio > Pignoli Torta, Banana–Marshmallow Cake, and Caramel Gelato
Chef Ryan DePersio plating dessert
Ryan and Cynthia DePersio at the Beard House
Dinner

Vibrant Italian

Ryan DePersio, Pastry Chef Cynthia DePersio, and General Manager/Sommelier Anthony DePersio
Bar Cara, Bloomfield, NJ; Fascino, Montclair, NJ; and Nico Kitchen + Bar, Newark, NJ

Sit down to a meal of vibrant Italian cuisine at any of the DePersio family's trio of charming New Jersey establishments and you're sure to feel like you're part of the family. Join chef (and Jean Georges and Bouley alum) Ryan, his brother Anthony, and their mother, pastry chef Cynthia, when they make their return to the Beard House.

Event photos taken by David Braunstein.

MENU

  • Hors d'Oeuvre

    • Grilled Flatbreads with Whipped Ricotta and Housemade Mangalitsa Coppa
    • Sambuca-Cured Scottish Salmon with Paprika Yogurt and Black Pepper Grissini
    • Mascarpone–Polenta Fries with Gorgonzola Fonduta
    • Crispy Zucchini Chips with Citrus Aïoli
    • Piedmontese Beef Tartare with Truffle Essence and Parmigiano-Reggiano on Toasted Crostini
    • Pancetta-Wrapped Scallops with Fig Jam
    • Villa Sparina Gavi 2011
    • Castello di Neive Grignolino 2011
  • Dinner

    • Yellowfin Tuna Rollatini with Shaved Fennel, Cucumbers, Opal Basil, and Yuzu–Sesame Vinaigrette
    • La Scolca Gavi 2011
    • Red Snapper with Cumin-Scented Carrot Purée, Tuscan Chickpeas, and Saffron Acqua Pazza
    • Poggio Al Tesoro Solosole Vermentino 2011
    • Housemade Red Pepper Rigatoni with Duck Leg Cacciatore and Ricotta Salata
    • Rubiolo Chianti Classico 2009
    • Bone Marrow–Crusted Beef Tenderloin with Garlic Confit–Sautéed Rapini, Gorgonzola–Potato Torta, and Winter-Spiced Red Sauce
    • Castello di Neive Barbaresco 2008
    • Dessert Trio > Pignoli Torta, Banana–Marshmallow Cake, and Caramel Gelato
    • Fontanafredda Moncucco Moscato d’ Asti 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 12.18.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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31
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Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam