We are honored to announce that our own executive chef, Josh Bernstein, will present a Taste of Tuscany dinner at the world-renowned James Beard House, located at 167 west 12th Street in Manhattan’s Greenwich Village neighborhood, on Friday, April 1 at 7:00pm.
The menu will take guests on a culinary journey through the Tuscany region of Italy, known for its extraordinary countryside, one of the world’s most notable wine regions and cuisine that emphasizes the use of simple ingredients to create exquisite dishes packed with flavor.
The evening will feature dishes carefully curated by Chef Bernstein, who graduated first in his class from the prestigious Culinary Institute of America and has 20+ years of experience in the kitchen, beginning with a trio of hors d’oeuvres to sample and savor, followed by a five-course dinner and dessert. The menu includes wine pairings hand-selected to complement the flavors of each dish. Guests will also have the opportunity to walk through the kitchen upon arrival to see the chef in action, as well as participate in a Q&A session with Chef Bernstein during the dessert course. Following is the full menu:
Torta di Ceci
Chickpea cakes with eggplant caponata;
Tuna crudo and balsamic
Chicken Liver Crostini
With fried sage.
Paired with a Castello Di Bossi Rosato 2015.
Tuscan kale, borlotti beans and parmesan broth.
Paired with a San Quirico Vernaccia di San Gimignano
Insalata con Lardo e Barbabietole
Roasted baby beets with lardo, baby arugula, green strawberries, and vino bianco vinaigrette.
Paired with a Fattoria le Pupille Poggio Argentato 2014.
Gnocchi al Sugo di Lepre
Housemade ricotta gnocchi with rabbit ragù.
Paired with a San Polo Brunello di Montalcino DOCG 2009.
Cacciucco alla Livornese
Livornese seafood stew with shrimp, red mullet, octopus, mussels and chianti-tomato broth.
Paired with a Castellare Chianti Classico Riserva Il Poggiale 2012.
Cinghiale in Umido
Braised Boar Shoulder with Asiago Polenta.
Paired with an Orma Super Tuscan 2011.
Chestnut flour cake with whipped ricotta and chocolate.
Paired with an Altesino Vin Santo Sant’Antimo 2009.