Join Chef Michael Scelfo for his third Beard House stint, serving up a refined, seafood-focused repast in honor of the sacred Italian holiday feast.
Squid Ink Cannelloni with Brandade and Garlic Crumbs
Pan con Tomate with Jamón Ibérico and Boquerones
Crab–Pickled Pumpkin Salad with Apple on Caraway Crackers
Smoked Whitefish Terrine with Whipped Buttermilk, Everything Crumbs, and Caviars
Grilled Octopus Salad with White Beans, Celery, and Lamb’s Tongue Vinaigrette
Veal Breast with Sunchoke Crema and Grilled Clam Oreganata
Wood-Grilled Bluefish with Japanese Yam, Burnt Scallion, and Eggs
Italian Classics Reinvented > Ricotta Cannoli, Citrus Pavlova, and Marzipan Panettone
A selection of fine wines will be served with this dinner.
For more information and to reserve your tickets please click here: James Beard Foundation