On the Menu: Friday, March 4, 2016

Here’s a taste of what’s on tap this weekend at the Beard House.

Friday 3.04
Iconic Italian, 7:00 P.M.
Fortunato Nicotra
Felidia, NYC

Dazzling diners since 1981, Lidia Bastianich’s Upper East Side institution Felidia garnered three stars from the New York Times and a Beard Award nomination for Outstanding Restaurant, thanks to chef Fortunato Nicotra’s masterful work. Sicilian by birth and raised in Torino, Nicotra has kept Felidia’s star shining bright since joining the restaurant nearly two decades ago. For his Beard House dinner, the accomplished toque is showcasing the full range of his native skills, presenting innovative twists on Italian classics like Tutto Tonno Tonnato > Yellowfin Tuna Variations with Tonnato Sauce and Ravioli Carbonara > Egg Yolk and Grana Padano–Stuffed Ravioli with Bacon, Pecorino, and Black Pepper. Join us at the Beard House and discover why Lidia Bastianich described Nicotra as having his finger on the “real pulse of Italian cuisine.”

Check out the event listing for the chef lineup, full menu, and to book your seat.

Saturday 3.05
Eat. Drink. Barcelona., 7:00 P.M.
JBF Award Winner Christopher Lee, Barcelona Wine Bar & Restaurants, multiple locations in Connecticut, Georgia, Massachusetts, Virginia, and Washington, D.C. / James Burge, Barcelona Wine Bar & Restaurant, Fairfield, CT / Darren Carbone, Barcelona Wine Bar & Restaurant, Stamford, CT / Emilio Garcia, Barcelona Wine Bar & Restaurant, Brookline, MA / Michael Lucente, Barcelona Wine Bar & Restaurant, Greenwich, CT 

Prepare yourself for a decadent jaunt through the diverse and delicious cuisines of Northern Spain care of by JBF Award winner Christopher Lee, a student of Daniel Boulud and Jean-Georges Vongerichten (not to mention the recipient of two Michelin stars). Now at the helm of Barcelona Wine Bar & Restaurants, Lee and a team from the empire's New England locations will craft a menu that spans the breadth of the country, pulling from the coast with dishes like King Crab with Fingerling Potatoes, Spring Onions, Garlic, and Dill to the pig paradise of the dehesa with Braised Wild Boar with Creamy Polenta, Aged Mahón Cheese, and Spiced Hazelnuts. In the skilled hands of this dynamic team, Beard House diners will have ample proof that tapas are only the tip of the iceberg of Spanish gastronomy.

Check out the event listing for the chef lineup, full menu, and to book your seat.

For all upcoming Beard House dinners, check out our events calendar.