On the Menu: Scott Conant

jbfauthor

October 18, 2010

In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today. Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below: Hors d’Oeuvre Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens Chilled Cauliflower Purée with Oysters and Italian Caviar Baby Potatoes with Fonduta and Truffles Pairing: De Conciliis Selim Spumante NV Dinner Pumpkin Soup Purée with Spot Prawns and Leeks Pairing: Castello di Rubbia Malvasia d’Istria 2007 Kobe Beef Tartare with Shaved Parmigiano-Reggiano, Croutons, and Preserved Truffles Pairing: Tenuta delle Terre Nere Etna Rosato 2009 Pheasant Tortelli with Foie Gras Emulsion Pairing: Brovia Ciaböt del Re Dolcetto d’Alba 2006 Roasted Halibut with Preserved Truffle Purée and Shellfish Broth Pairing: La Stoppa Ageno 2005 Ash Spice–Crusted Venison Loin with Creamy Polenta, Rutabaga, and Dried Cherry Reduction Pairing: Matteo Correggia Roero Riserva Ròche d’Ampsej 2003 Chocolate Sophia > Warm Chocolate Cake with Chocolate–Hazelnut Crema Bavarese Pairing: Mastrojanni Botrys 1997