Events / Dinner

Tuscan Essentials

Fri, October 30, 2015

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Cancellation and Food Allergy 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.


  • 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

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