The James Beard Foundation
search
welcome
 
 
 
AT THE BEARD
HOUSE EVENTS


All In-House Events
take place at
The Beard House
167 West 12th Street
New York, NY 10011

For reservations call
212-627-2308

Reservation Policy


ARCHIVES

2008 Events

2007 Events

2006 Events

2005 Events

2004 Events

2003 Events

2002 Events

2001 Events

2000 Events

1999 Events

1998 Events
 
Special Event
Gian Piero Mazzi
Gian Piero Mazzi
Morrison House

Alexandria, VA
Gian Piero Mazzi

Friday, February 22, 7:00 P.M.
Members $85, guests $110

It is an open secret that VIP guests at even the fanciest restaurants are allowed to order items not on the menu. Even when the other tables are covered with succulent dishes of tender organ meats dripping with butter and cream, a starlet can come in and order steamed vegetables and a dressing-free salad with Cheez-Its on the side, and have it all served under a silver dome. You might think that such treatment only comes with celebrity, power, or obscene wealth, but at the 18th-century Federal manor Morrison House in Alexandria, Virginia, every guest at the Elysium restaurant receives star treatment from executive chef Gian Piero Mazzi and his team. The menu, in fact, reads: "As it is our mission to personally assure each guest's happiness, our chefs will come to your table and create an individualized collaborative culinary adventure based upon our freshest and most unique groceries and your distinct desire."

Personally, we'd be content with the "rarefied cassoulet" or "beautifully roasted squab" with baby vegetables and red-onion tart that Cynthia Hacinli described in her Washingtonian review. Elysium, she wrote, is "Old Town's most elegant restaurant." Situated in the AAA Four-Diamond, Mobil Four-Star Morrison House, the restaurant is a recipient of both the DiRoNA and the Wine Spectator Award of Excellence, while the hotel has been described by Condé Nast Traveler as among the "world's best."

Only 27 years old, Mazzi already has the credentials to match his luxurious setting. Born in La Spezia, Italy, he worked at a number of regional hotels and restaurants, including Hotel Fiascherino in Liguria. After cooking school in Florence, Mazzi moved to Paris for an externship at Chez des Amis, which soon became a full-time job. Five years ago, he moved to the United States, working for Roberto Donna at Galileo and then serving as executive sous-chef at The Ritz-Carlton, Tysons Corner, where he assisted visiting chefs Dante Boccuzzi, Charlie Palmer, and Jean-Louis Palladin with seminars at the hotel.

Don't you deserve VIP treatment? Indulge yourself with Mazzi's perfectly attuned cuisine.

 

Perona Farms Smoked Salmon and Lump Crabmeat "Lollipops"

Sweet Potato and Foie Gras Cappuccino

Green Tea-Smoked Tuna Tartare Crisp

Persimmon-Glazed Muscovy Duck Bundle on Belgian Endive

     Zardetto Prosecco Brut NV

Grana Padano Risotto with Caramelized Sweet Carrot and Madeira Jus

     Pacific Echo Brut Rosé NV

Foley Sea Scallops and Dublin Bay Prawns with Pierogi, Kalamata Olives, and Extra-Virgin Olive Oil

     Archery Summit Vireton 1999

Milk-Fed Roasted Veal Tenderloin with Truffled Arrow Spinach and Natural Veal Jus

     Morgon Vieilles Vignes 2000

Mesclun with St. André Cheese and Huckleberry Vinaigrette

     Jean-Baptiste Crémant d'Alsace Brut NV

Coeur de Normandie

     Domaine de Coyeux Muscat de Beaumes-de-Venise NV


   Next Event
home  :::   about us | membership | ethics and governance | privacy policy | contact us
 
 
StarChefs.com
If you like food. A lot!
  recipes    chefs    restaurant jobs   culinary schools  wine   community   features   events   news   chefs congress   ask the experts   rising stars