Host Chef JBF Award Winner Jeff Michaud



Cotechino-Polenta Cannoli

Pinsa Romana with Artichoke Trifolati and Taleggio

Fried Skate with Sorrento Lemon Agrodolce


Olive Oil-Poached Cobia with Charred Chicory, Squid Ink Crema and Parsley

Chicken Liver Rigatoni and Trecce Ravioli with Neonata and Stracciatella Cheese

Rabbit Porchetta with Asparagus and Black Trumpet Mushrooms

Polenta Budino with Gianduja Mousse, Candied Hazelnut-Citrus Sorbet Terrine, Pistacchio Gnocchi and Mint


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Related Info

If you're interested in hosting a benefit or would like to learn more, please contact Michelle Santoro at or 212.627.1111x552.