Carmine Di Giovanni and his team at the Beard House
Quail Eggs en Croûte with American Caviar
Quail Eggs en Croûte being prepared
Salmon Crudo on Citrus–Tapioca Crackers
Tomato Still Life > Dehydrated Tomato with Tomato Sorbet, Basil Macaron, and Tomato Jam
Carmine Di Giovanni plating the Tomato Still Life
Sheep’s Milk Ricotta Gnocchi with Valley View Farms Corn and Tarragon
Carmine Di Giovanni plating the Sheep’s Milk Ricotta Gnocchi
Black Sea Bass with Celery Textures and Lemon Brown Butter
Pork Tenderloin with Roasted Garlic–Pine Nut Jam and Shaved Fennel–Piquillo Pepper Salad
Watermelon Ice with Lemon Balm, Sweet Ricotta, and Pistachio Brittle
Dinner

La Vie en Rosé

Carmine Di Giovanni

Greenwich Project, NYC

Is there anything that says summer more than a glass of crisp, chilled rosé? The Project Group executive chef Carmine Di Giovanni, who was formerly chef de cuisine at Picholine, has designed a paean to the refreshing, colorful quaff with this gorgeous tasting menu of his refined New American food.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Salsify Tuile
    • Quail Eggs en Croûte with American Caviar
    • Salmon Crudo on Citrus–Tapioca Crackers 
    • Espresso Macarons with Foie Gras Jam
    • Beard Reviver > Ford’s Gin with Yellow Chartreuse, Lemon Juice, Luxardo Maraschino Liqueur, and Maraschino Cherry
  • Dinner

    • Tomato Still Life > Dehydrated Tomato with Tomato Sorbet, Basil Macaron, and Tomato Jam
    • Bertaud Bélieu Rosé 2012
    • Sheep’s Milk Ricotta Gnocchi with Valley View Farms Corn and Tarragon
    • Prieuré de Montezargues Tavel Rosé 2011
    • Black Sea Bass with Celery Textures and Lemon Brown Butter
    • Argyle Brut Rosé 2009
    • Pork Tenderloin with Roasted Garlic–Pine Nut Jam and Shaved Fennel–Piquillo Pepper Salad
    • Champagne Gosset Grand Reserve Brut Rosé NV
    • Watermelon Ice with Lemon Balm, Sweet Ricotta, and Pistachio Brittle
    • Champagne Henriot Brut Rosé NV

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 08.14.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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