Dining out is a great inspiration for learning how to impress your loved one when preparing an intimate romantic meal for two. Whether aroused by an exotic delicacy, captivated by a creative presentation, or enchanted by the overall mood of an experience, you can learn much from the masters.
The James Beard Foundation has been at the forefront of America’s culinary revolution for over 20 years. Throughout the year chefs from America’s finest restaurants cook in the kitchen of James Beard’s legendary Greenwich Village home, presenting their culinary craft to Foundation members, guests and friends.
The lunch events typically held on Friday afternoon are less expensive then the dinners and are a great way to sample the goods, so to speak, before becoming a member and attending lunches, dinners, and other James Beard Events–all of which you will want to do!
Today’s food and wine tasting menu was prepared by chef Roberto Lamorte of Trattoria Dopo Teatro. Born in Pisa, Italy, Roberto’s food-loving family inspired his culinary passion. After working at two highly acclaimed NY restaurants, Le Cirque and Da Silvano, Lamorte now pays homage to the regional cuisine of Tuscany.
It was a lovely Friday afternoon and a welcomed opportunity to enjoy an outdoor cocktail reception in the James Beard Garden.
Hors d’Oeuvres
- Chicken Liver Pâté Crostini
- Tuna Tartare with Avocado
- Arancini with Green Peas and Parmesan
- Beef Carpaccio with Arugula, Parmesan, and Truffle Oil
- Sausage, Spinach, and Gorgonzola-Filled Fried Ravioli with Tomato Sauce
- Wine Served: Mormoraia Vernaccia di San Gimignano 2006
We moved inside for the main meal. The food served was exquisite and creatively presented, each coarse perfectly paired with select wines.
Lunch
- Porcini and Ricotta-Filled Homemade Crêpes with Four-Cheese Sauce
- Servied with Firriato Altavilla della Corte Grillo Bianco 2006
- Stracci all’Aragosta: Homemade Pasta Ribbons with Lobster, Cherry Tomatoes, and Tuscan Pesto
- Served with H. Lun Sandbichler Pinot Noir 2004
- Osso Buco alla Milanese: Braised Veal Shank with Saffron Risotto and Citrus Zest
- Fontodi Chianti Classico 2001
- Sfogliatina di Mele: Puff Pastry Layered with Baked Apples and Chantilly Cream, Served with Chocolate Sauce
- Served with Icardi La Rosa Selvatica Moscato d’Asti 2006
