Chef Michael White and his team in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Nova Scotia Lobster with Burrata and Eggplant al Funghetto
Swiss Chard–Ricotta Tortelli with Black Truffle–Veal Sugo
Mediterranean Sea Bass with Butternut Squash, Brussels Sprouts, and Trumpet Mushroom Caponata
Lamb en Crépinette with Winter Ratatouille
Budino di Cioccolato with Candied Hazelnuts, Grapefruit, and Mascarpone
Dinner

White Christmas

Michael White

Ai Fiori, Marea, and Nicoletta, NYC; Al Molo, Hong Kong; Due Mari, New Brunswick, NJ; and Osteria Morini, Bernardsville, NJ

PJ Calapa and Beverage Director Hristo Zisovski
Ai Fiori, NYC

Bill Dorrler
Osteria Morini, NYC

Gordon Finn and Head of Bar Innovation and Operations Eben Freeman
Altamarea Group, NYC

Jared Gadbaw, Pastry Chef Bob Truitt, and Beverage Director Francesco Grosso
Marea, NYC

Kevin Knevals
Osteria Morini, Bernardsville, NJ

Alex Stotler
Due Mari, New Brunswick, NJ

JBF Award nominee and nationally acclaimed chef Michael White has helped shape the Italian-food landscape over the past decade. Join him when he brings the hyper-talented chefs of his much-lauded Altamarea Group restaurants to the Beard House for an extravagant holiday dinner of the team's storied regional Italian dishes.

 

Event photos taken by Geoff Mottram.

MENU

  • Hors d'Oeuvre

    • Truffled Beef Tartare
    • Mortadella Spiedini
    • Tuna Crudo with Oyster Crema
    • Foie Gras Toasts
    • Zuppa di Funghi
    • Fortissimo > Zucca Amaro with Nonino Chardonnay Grappa, Pineau des Charentes, Regans' Orange Bitters, and Flamed Orange Twist
    • Ronco Calino Radijan Franciacorta Rosé NV
  • Dinner

    • Astice
    • Nova Scotia Lobster with Burrata and Eggplant al Funghetto
    • Feudi di San Gregorio Cutizzi Greco di Tufo 2009
    • Tortelli
    • Swiss Chard–Ricotta Tortelli with Black Truffle–Veal Sugo
    • Castello di Luzzano Tasto di Seta Malvasia 2010
    • Branzino
    • Mediterranean Sea Bass with Butternut Squash, Brussels Sprouts, and Trumpet Mushroom Caponata
    • Punta Crena Vigneto Isasco Rossese 2010
    • Agnello
    • Lamb en Crépinette with Winter Ratatouille
    • Agricola Punica Barrua 2009
    • Budino di Cioccolato with Candied Hazelnuts, Grapefruit, and Mascarpone
    • Marco de Bartoli Marsala Superiore Riserva 10 Anni NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 12.06.2012
  • 7:00 PM
  • The Beard House map
  • Members $200 / General Public $250
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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Big Beef, Big Red Sat, 03.09.2013
 
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Modern Chinese Fri, 03.15.2013
 
 
 
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Culinary Whimsy Mon, 03.18.2013
 
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Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Awards