Events / Friends of James Beard Benefit Dinner


Celebrating the SD26 Five-Year Anniversary

Tue, January 20, 2015

7:00 PM
SD26 Restaurant & Wine Bar
Member Price: $75 Public Price: $95 Phone: 212.265.5959

Hosts Tony May and Marisa May

Host Chef Matteo Bergamini

Indulge in an evening of food, drinks, and music throughout all three floors of SD26! From pizza in the prep kitchen to salumeria in the bar and lounge or never-ending fresh pasta in the dining room, it will be a celebration to remember.

​For reservations, please click here.


  • Stations:
  • Nervetti Salad
  • Porchetta > Roasted Whole Suckling Pig
  • Trippa Tuscan Style
  • Cassola alla Milanese > Pork–Cabbage Stew
  • Coratella > Roman-Style Chicken Livers
  • Cotechino > Pork Italian Sausage
  • Passed:
  • Grilled Vegetables
  • Sicilian Caponata
  • Toasted Bread with Lardo and Anchovies
  • Bottarga Salad with Red Onions, Tomatoes, and Orange
  • Big-Eye Tuna Carpaccio with Spinosini Pasta Salad, Chives, Lemon Zest, and American Caviar
  • Mixed Greens with Lemon Dressing
  • Mozzarella di Bufala
  • Tomato–Basil Salad
  • Sorana Beans–Shrimp Salad with Rosemary and Olive Oil
  • Chitarra > Homemade Pasta with Fresh Tomato Sauce and Fino Basil
  • Paccheri Pasta with Seafood Ragù
  • Rigatoni alla Genovese > Pasta with Onions and Beef Shank Ragù
  • Veal-Filled Ravioli del Plin with Butter and Sage
  • Aglio, Olio, e Peperoncino Spaghetti Quadrato
  • Grilled Baby Octopus with Cicerchia Bean Purée and Rosemary–Sundried Tomato Gremolata
  • Braised Beef Cheeks alla Vaccinara
  • Deboned Rabbit alla Ischitana with Olives, Tomatoes, and Herbs
  • Pan-Roasted Veal Sweetbreads with Baby Turnips, Mustard Zabaglione, and Coffee Oil
  • Seared Diver Scallops with Beet Salad
  • Baccalà Mantecato > Whipped Salt Cod
  • Red Wine Chicken Casserole with Mushrooms
  • Milk-Braised Veal with Crushed Potatoes and Parsley
  • The Entire Selection of SD26 Desserts

Related Info

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.