Events / Dinner

Tuscan Essentials

Fri, October 30, 2015

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Reservations Policy

Gabriella Ganugi

Palazzi Florence Association for International Education, Florence, Italy

For more than a decade, chefs of Apicius in Florence have made an annual visit to the Beard House to create a uniquely unforgettable Tuscan feast. Join them for this fall’s ode to Tuscan flavors, which will highlight the incredible quality of the region’s salumi, olive oil, produce, and other singular ingredients.

Menu

  • Hors d’Oeuvre
    • Vin Santo–Scented Guinea Fowl and Pistachio Terrines 
    • Chicken Liver Semifreddo Shooters with Aceto Balsamico Tradizionale di Modena Extra Vecchio
    • Borlotti Bean Purée with Deep-Fried Sage
    • The Heretic > Spicy Bread with Butter–Olive Oil Emulsion
    • Fall Panzanella Salads
    • Col de' Salici Valdobbiadene Prosecco Superiore Extra Dry 2014
    • Santa Cristina Pinot Grigio 2014
    • Santa Cristina Rosato 2014
  • Dinner
    • Cauliflower–Pecorino Toscano Tiramisù with Powdered Anchovies, San Rossore Pine Nuts, and Chive Oil Drops 
    • Fontodi Chianti Classico 2013
    • Acquerello Risotto with Blu del Chianti Cheese, Toasted Hazelnuts, and Dehydrated Ginger
    • Salcheto Vino Nobile di Montepulciano 2010
    • Senatore Cappelli Tortiglioni di Semolato di Grano with Old-Fashioned Beef Ragù
    • ​Salcheto Vino Nobile di Montepulciano 2010
    • Stuffed Rack of Lamb with Rosemary, Pecorino Cheese, Honey, Wild Fennel Flowers, Violet Potatoes, and Pickled Red Onions 
    • Podere Poggio Scalette Il Carbonaione Alta Valle della Greve 2012
    • Italian Meringue with Persimmon Cream, Pear–Lemon Foam, and Vermouth di Prato Sauce
    • Chocolate Waffle with Chocolate Praline, Dark Chocolate Cream, Alkermes–Dark Chocolate Sponge Cake, and Milk Chocolate Mousse
    • Santa Cristina Vin Santo della Valdichiana 2009
    • Jasmine Tea with Jasmine Cookies
    • Petit Fours > Vin Santo Snap Cookies with Grape Gelée; Rosemary-Scented Extra Virgin Olive Oil Cake; Ricotta, Raisin, and Pine Nut Cake; and Biscotto di Prato