The James Beard Foundation Events: February 2004

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

Dina Davies		Cristina Mariani-May

Dina Davies
Ristorante Tuscany at the J.W. Marriott Desert Ridge Resort & Spa | Phoenix

Cristina Mariani-May
Banfi Vintners

Friday, February 27, 7:00 pm
Members $100, guests $125

It gets hot in Tuscany, but it’s no desert. Phoenix is a desert, but that doesn’t mean you can’t eat as well as in Tuscany. In part, that’s because Dina Davies is cooking up some real cucina italiana at Ristorante Tuscany in the swellegant JW Marriott Desert Ridge Resort & Spa. For her debut at the Beard House, we’ve paired her with Cristina Mariani-May of Banfi Vintners as part of our Women & Wine series. Two women in two different parts of the world, united by a passion for the authentic tastes of Tuscany.

As executive chef of Ristorante Tuscany, Davies draws on her diverse experience cooking at Lon’s at the Hermosa Inn in Paradise Valley, Arizona, and at the Beard Award-winning Vincent Guérithault on Camelback in Scottsdale. A graduate of the Scottsdale Culinary Institute, she also worked at Jean Joho’s Brasserie Jo in Chicago. “Every once in a while you’re privy to a sublime state—when hunger has been wonderfully satiated,” began a Phoenix Home & Garden review. “It’s a quality amply apparent at Ristorante Tuscany.” Carey Sweet of Phoenix New Times concurred, gushing, “Ristorante Tuscany is an incredible restaurant, from decor, to service, to each perfect plate of food.”

A perfect plate of food requires a perfect glass of wine. Enter Mariani-May. As executive vice president of Banfi Vintners, she is responsible for marketing her family’s Montalcino estate, Castello Banfi, to the world. In some ways, it’s an easy job, because the deep, heady flavors of their top-quality Brunellos and super Tuscans speak for themselves. To challenge herself, perhaps, Mariani-May emphasizes the role of wine in history and culture through projects like The Etruscan Legacy, a documentary jointly produced by Cornell University’s School of Hotel Administration and National Geographic Magazine.

Melanzane
Eggplant Rollatini with Pomodoro on Spoon

Tortina di Baccalà con Nocciole
Baccalà Cakes with Fennel Crème and Saffron

Crostini di Fegatini
Chicken Liver Pâté on Fennel Toast

Vigne Regali Principessa Perlante Gavi 2002

Broccolini con Sugo di Cannellini e Pancetta Croccante
Broccolini Timbale with Cannellini Bean Sauce and Crispy Pancetta

Castello Banfi Serena 2002

Ravioli di Funghi in Sugo di Vaniglia e Pastinaca
Golden Chanterelles and Crimini Mushroom Ravioli with Parsnip-Vanilla Sauce

Castello Banfi Rosso di Montalcino 2001

Granita di Fichi e Pompelmo
Fig and Grapefruit Granita

Pere Imbottite con Gorgonzola e Cicoria
Gorgonzola-Stuffed Pear with Dandelion Greens

Castello Banfi Cum Laude 2000

Dorada con Fonduta, Spinacci, Pomodoro, e Capperi Fritti
Pan-Seared Sea Bream, Garlic Spinach, Tomato Fondue, and Fried Capers

Castello Banfi SummuS 2000

Vitello Arrosto con Ravioli d'Uovo al Sugo di Tartufi con Besciamella e Parmigiano
Roasted Veal with Egg Yolk Ravioli, Shaved Truffle, and Reggiano Béchamel

Castello Banfi Poggio alle Mura Brunello di Montalcino 1998

Crespelle di Pere con Cioccolata di Gianduja Servite con Gelato al Mascarpone e Sciroppo di Moscato Balsamico
Gianduja Chocolate and Pear Crespelle with Roasted Pear and Quince Compote, Balsamic-Moscato Syrup, and Mascarpone Ice Cream

Vigne Regali Rosa Regale Brachetto d’Acqui 2002

Next Event

home ::: about us | membership | ethics and governance | privacy policy | contact us



	recipes chefs restaurant jobs culinary schools wine community features events news chefs congress ask the experts rising stars