JBF IS DINING
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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
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Event DetailsReservation Policy >

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

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March 2013

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