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Cucina Moderna


Enzo Fargione Teatro Goldoni/ Washington, D.C.

With culinary training in Italy and extensive restaurant experience, including a prolonged stint with Roberto Donna, the tireless Enzo Fargione recently joined Teatro Goldoni and wasted no time propelling the venue into the upper echelon of Capitol City dining. Join us and find out why Esquire magazine recently declared Fargione a “chef to watch.”

Event Details

Wed, 06.17.2009

07:00 PM, US/Eastern

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

Hors d’Oeuvre

Anise–Dusted Ahi Tuna Lollipops with Bagna Cauda Foam

Prosciutto-Wrapped Goat Cheese, Asparagus, and Mushrooms with Pickled Carrots and Ginger

Gorgonzola Panna Cotta with Candied Celery and Crispy Speck

Vin Santo–Poached Goose Liver with Green Tomato Marmalade, Red Wine, and Maldon Salt

Aneri Prosecco NV


Dinner

Cigar Box–Smoked Branzino Carpaccio with Blood Orange, Garlic Chips, Porcini, Micro-Pea Shoots, Spring Onions, and Citrus Dressing
Bottega Vinaia Pinot Grigio 2007

Saffron-Flavored Lithographic Pasta Pages with Shellfish Stew, San Marzano Tomato Reduction, and Oregano
Livio Felluga Terre Alte 2007

Butter-Roasted Baby Octopus with Raw Polenta Sauce, Fried Pantelleria Capers, Crispy Basil, Hot Pepper–Orange Caramel, and Polenta Crackers
Cecchi Chianti Classico 2008

Veal Stew with Sweet Peas, Roasted and Pearled Potatoes, Candied Cherry Tomatoes, Black Truffles, Crispy Pancetta Cubes, and Roasted Shallot Froth
Michele Chiarlo Le Orme Barbera d’Asti 2007

Sunny Side Up > Vanilla Panna Cotta with Orange Juice Yolk, Chocolate Nibs, Pistachio Crumbs, and Bacon Tuile
Michele Chiarlo Nivole Moscato d’Asti 2008 DOCG

Mignardises > Pine Nut Cookies, Orange–Gianduja Truffles, and Biscottini
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