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Seasonal Italian


Brian Cartenuto Cantinetta/ Seattle

At Seattle’s Cantinetta, executive chef Brian Cartenuto serves up serious, soulful Italian food. Hewing to a style he describes as refined simplicity, Cartenuto has wowed critics with “assured cooking” that combines “a wonderful balance of flavors with an element of surprise,” as per Providence Cicero of the Seattle Times.

Event Details

Wed, 02.10.2010

07:00 PM, US/Eastern

  • JBF Members $125
  • General Public $165
  • Event Location:
The Beard House
167 West 12th Street
NYC
  • Call 212.627.2308 to reserve.

JBF Reservations

Hors d’Oeuvre

Housemade Sheep’s Milk Ricotta with Roman Sea Salt and Fig Jam

Pancetta-Wrapped Dates with 50-Year–Old Balsamic Vinegar

Bacalao with Tomato–Olive Sugo

Polpettone with Grilled Onion Chutney

Arancini with Saffron and Ricotta Salata

Prosciutto-Wrapped Winter Squash with Brown Butter–Cider Agrodolce

Livio Pavese Prosecco NV


Dinner

Avocado with Grapefruit, Oil-Cured Olives, and Pickled Chilies
San Quirico Vernaccia di San Gimignano 2008

Grilled Treviso with 50 Year–Old Balsamic Vinegar and Grana Padano
Buty Sémillon, Sauvignon, and Muscadelle 2008

Casoncelli with Sage, Amaretti, and Brown Butter
Fèlsina Fontalloro 2004

Pork Cheeks with Turnips and Citrus Gremolata
For the table > Beets with Farro and Fennel Pollen; and Brussels Sprouts with Duck Confit and Roman Sea Salt
Camigliano St. Antimo Campo ai Mori Cabernet Sauvignon 2005

Bombolini with Mascarpone and Citrus Confit
La Spinetta Moscato d’Asti 2008
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