Kevin O'Donnell and his team at the Beard House
Chicken Liver Mousse with Vin Santo
Oysters with Borage and Cucumbers
Salty Pig Lardo on Crescentina
Goat’s Milk Stracciatella with Strawberries and Calabrian Chilies
Langoustine Crudo with Zucchini and Pesto
Ricotta Gnudi with Peas, Carrots, and Summer Truffles
Striped Bass with Vignarola and Garlic Scape Brodo
Sardinian-Style Suckling Pig with Myrtle and Fregola
Bitter Chocolate with Cherries, Mascarpone Mousse, and Tobacco
Dinner

Taste of Italy and France

Kevin O'Donnell

SRV, Boston

When Kevin O’Donnell last cooked at the Beard House, he was working with Lorenzo Polegri at Zeppelin in Orvieto, Italy. Now—with a stint at Paris’s L’Office under his belt—this Del Posto alum joins us from the Salty Pig, and will prepare a globally inspired feast. 

 

Event photos taken by Eileen MIller.

Related Info:

MENU

  • Hors d’Oeuvre

    • Chicken Liver Mousse with Vin Santo
    • Oysters with Borage and Cucumbers
    • Salty Pig Lardo on Crescentina
    • Porchetta di Testa
    • Goat’s Milk Stracciatella with Strawberries and Calabrian Chilies
    • Bisol Prosecco NV
    • Tenuta Pederzana Lambrusco NV
  • Dinner

    • Langoustine Crudo with Zucchini and Pesto
    • Marchesi Antinori Vermentino di Bolgheri 2011
    • Ricotta Gnudi with Peas, Carrots, and Summer Truffles
    • Abbazia di Novacella Sylvaner 2011
    • Striped Bass with Vignarola and Garlic Scape Brodo
    • ​Terredora di Paolo Falanghina 2012
    • Sardinian-Style Suckling Pig with Myrtle and Fregola
    • Nuraghe Crabioni Cannonau di Sardegna 2010
    • Bitter Chocolate with Cherries, Mascarpone Mousse, and Tobacco
    • Marenco Brachetto d'Acqui 2010​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 06.21.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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