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The James Beard Foundation Awards

Award Gala

Award Gala Menu

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The 2000 James Beard Foundation Awards Gala Reception Menu


A Passion for Italy
Food • Wine • Culture

 

Executive Chef
Lidia Matticchio Bastianich
Felidia Ristorante, New York NY
1999 James Beard Foundation/American Express Best Chef: New York City Winner



Reception Chefs

George Germon & Johanne Killeen
Al Forno
Providence RI
Panna Cotta di Limone con Caviale
Lemon Panna Cotta with Caviar

 

Alberto Leandri
Barbetta
New York NY
Crespelle alla Savoiarda
Crepes filled with a Medley of Vegetables, Meats and Parmigiano-Reggiano

 

Biagio Settepani
Bruno Bakery
New York NY
Tartino Croccante al Cioccolato con Salsa di Lampone
Crunchy Hawaiian Vintage Chocolate Tart with Raspberry Sauce

 

Baci di Dama alla Crema Nocciola
Hazelnut Cookie topped with Hazelnut Mousse Cream

 

Zuccotto alla Crema Chantilly e Crema Caffe
Hawaiian Vintage Chocolate covered sphere filled with Chantilly Cream and Coffee Mousse

 

Mark Strausman
Campagna
New York NY
Prosciutto Fresco di Campagna, "Sette Ore"
Campagna 7-Hour Fresh Ham

 

Marta Pulini
Coco Pazzo
New York NY
Zuppa di Fava e Cicoria con Fave
Fava Bean Soup with Dandelion and Favas

 

J.P. Samuelson
D'Amico Cucina
Minneapolis MN
Tegolina di Mandorle con Gelato di Vaniglia, Melassa di Fichi e Balsamico
Almond Tuille with Vanilla Gelato, Fig Molasses and Balsamico

 

Celestino Drago
Drago
Santa Monica CA
Timballo di Polenta, Ripieno con Mascarpone, Salsa di Fegato Grasso e Tartufi Estivi
Polenta Timbale stuffed with Mascarpone with Foie Gras Sauce and Summer Truffles

 

Fortunato Nicotra
Felidia Ristorante
New York NY
Gnocchi di Semolina in Brodo d’Oca con Sfilacci dOca
White Polenta Gnocchi in Goose Broth with Shredded Goose

 

Alan Tardi
Follonico
New York NY
Cannelloni di Funghi Selvatici con Fonduta Tartufatti
Fresh Pasta filled with Wild Mushrooms and Fonduta flavored with White Truffles

 

Roberto Donna
Galileo
Washington DC
Petto di Quaglia con Salsa di Fegato d’Anatra e Polenta Soffice
Sautéed Breast of Quail with Duck Liver Sauce and Soft Polenta

 

Sara Jenkins
I Coppi
New York NY
Flan di Ricotta e Vedure con Salsa di Pomodori Freschi
Ricotta and Vegetable Flan with Fresh Tomato Sauce

 

Mauro Mafrici
i Trulli
New York NY
Tirallo Pugliese d’Aragosta con Caponatina d’Ostriche
Apulian Lobster Tirallo and Oyster Caponatina

 

Dan Swinney
Lidia's Kansas City
Kansas City MO
Crostini di Patata con Insalata di Polipo, Cipolle Rosse e Capperi
Warm Potato Crostini topped with Octopus, Red Onion and Caper Salad

 

Mario Batali and Mark Ladner
Lupa Osteria Romana
New York NY
Coda alla Vaccinara
Mini Oxtail "Slaughterhouse Style" with Celery

 

Antonio Graziano
Mulinazzo
Villafrati (Palermo), Italy
Gelo di Mandarini con Marmellata di Pompelmo
Clementine Gelo with Grapefruit Jam

 

Paul Bertolli
Oliveto Cafe and Restaurant
Oakland CA
Salumi di Oliveto, Fatti in Casa: Salami Toscano e Genoa, Coppa, Coppa di Testa e Salami Piemontese
Oliveto House Made Salumi: Dry Cured and Semi Dry Sausages to include Toscano and Genoa Salami, Coppa, Coppa di Testa, Mortadella and Salami Piemontese

 

Alessandro Giuntoli
Osteria del Circo
New York NY
Lombata di Manzo Marinata con Carciofi Croccanti e Robiola
Marinated Beef Sirloin with Crispy Artichokes and Robiola Chesse
And
Stufato di Mele con Biscotti Sabbiosi alla Crema di Latte
Semi Confit of Golden Apple on Sand Cookie with Crème Fraiche Sauce

 

Enzo Secci
Osteria del Circo
Las Vegas NV
Gamberi con Fagioli Cannellini e Cipolle in Agrodolce
Poached Fresh Shrimp with Cannellini Beans and Sweet and Sour Onions

 

Paul Bartolotta
Ristorante Bartolotta
Milwaukee, WI
Risotto con Cappesante e Funghi
Risotto with Sea Scallops and Wild Mushrooms

 

Nevio Cornaro & Odorico Pinato
Ristorante Colleoni dell'Angelo
Bergamo, Italy
Bocconcini di Sogliola Ripieni di Melanzana su Purea di Cipolle e Guanciale con Pomodori
Rolled Dover Sole Stuffed with Eggplant, Braised Onion Puree and Guanciale

 

Salvatore Tassa
Ristorante Colline Ciocare
Acuto (Fiuggi), Italy
Baccala in Crepinette
Salt Cod wrapped in Pig’s Caul

 

Andrea Berton
Ristorante La Taverna
Udine, Italy
Coscia di Piccione con Orzotto
Barley Risotto with Pan Roasted Squab and Natural Reduction

 

 

Reed Hearon
Rose Pistola
San Francisco CA
Antipasti Misti Liguri
Assorted Ligurian Antipasti

 

Odette Fada
San Domenico NY
New York NY
Uovo in Raviolo al Burro Tartufato
Soft Egg Yolk filled Raviolo with Truffle Butter

 

Vincent Scotto
Scopa
New York NY
Polenta con Ragu d’Agnello, Piselli e Menta
Creamy Polenta with a Ragu of Spring Lamb, Peas and Mint

 

Giovanni Perticone
Splendido
San Francisco CA
Alici Marinate con Caponata
Parfait of White Anchovies with Caponata

 

Bruce McMillian
Tony's
Houston TX
Cannelloni Ripieni d’Agnello Brasato e Funghi Selvatici
Braised Lamb and Wild Mushroom Cannelloni

 

 

Michael Chiarello
Tra Vigne
St. Helena CA
Tartara di Tonno alla Siciliana con Cannoli d’Anice Nero di Calabria e Olio Mandarino
Sicilian Tuna Tartare and Calabrian Black Anise Canoli with Tangerine Oil

 

Angelo Auriana
Valentino
Santa Monica CA
Crespella di Anatra Muta con Mostarda di Cremona
Muscovy Duck Crepe with Candied Fruit

 

Marc Vetri
Vetri
Philadelphia PA
Terrina di Coniglio e Pistacchi, Ripena di Prugne Secche
Rabbit Pistachio Terrine stuffed with Prunes

 

Nicola Mastronardi
Vincenti
Los Angeles CA
Lasagne Verdi
Green Lasagne inspired by the Chef’s Grandmother

 

Rene Salorsano
Vivolo
New York NY
Torre di Bietole
Layers of Fresh Beets and Smoked Salmon with Mascarpone and Goat Cheese



Guest Chefs presented by Sponsors

Michael Shiell and Harlee Morrow
Baldoria, New York NY
Presented by All-Clad Metalcrafters
Ravioli Di Coda di Bue con Salsa al Tartufo Nero e Noce
Oxtail Ravioli with Walnuts, Black Truffles and
Brown Butter

 

Bigne di Ficchi e Marsala
Fresh Fig and Marsala Bigne

 

Bruno Wehren
Presented by Barilla Pasta, Lincolnshire, IL
Freshly Created Pasta Specialities

 

Nick Stellino
PBS’s "Family Kitchen", Los Angeles CA
Presented by Bertolli Olive Oil
Lamb Chops with Balsamic Vinegar, Garlic and Rosemary
Mashed Potatoes Parmesan

 

Franco Seccarelli
Il Perugino, Old San Juan, PR
Presented by Rums of Puerto Rico
Pasta e Ceci Perugina
Typical Pasta with Chick Peas

 

Filetto di Manzo Flambeato al Rum con Salsa Leggera al Fegati di Pollo
Beef Filet Flamed with Rum and served with a Light Chicken Liver Sauce

 

Eriksson W. Hill
Robert Trent Jones Golf Club, Manassas, VA
Presented by Georgetown Farm
Braised Bison Short Ribs with Cannellini Beans, Porcini Mushrooms and Sage

 

Michael Ginor
Hudson Valley Foie Gras, Great Neck, NY
Presented by Hudson Valley Foie Gras
Hudson Valley Foie Gras Mousse and Perona Farms Brown-Sugar Cured Moulard Duck Prosciutto with Parmigiano-Reggiano Crisp, Micro Greens and Calabrian Fig Glaze

 

Bob Blumer
The Surreal Gourmet, Hollywood, CA
Presented by Weber Grills (Weber Stephen Products Company)
Grilled Tuscan Bread Salad

 


Also featuring:


Balducci.comm
4 Assorted Artisan Styled Bread Tables accompanied by Handmade Tuscan Farmhouse Cheeses, Bertolli Olive Oil and Monari Federzoni Balsamic Vinegar

 

Bindi
Gianduia Mousse on a bed of fancy Coulis

 

Citterio USA
Prepared Italian Meats

 

Consorzio Parmigiano-Reggiano
1 Chunking Table of Parmigiano-Reggiano with Breads, Bertolli Olive Oil and Monari Federzoni Balsamic Vinegar
8 Towers of Parmigiano Reggiano

 

Ciao Bella Gelato Co.
Danilo Zecchin, Chef
Mark Castle, Pastry Chef
Gelato Cookie Sandwich made with Eleni’s Ginger Cookies and Ciao Bella’s Lemon Curd Gelato

 

Terrine Tricolore — Pistachio and Vanilla Gelato with Raspberry Sorbet

 

And,

 

The KitchenAid Blender Bar
Jeffrey Becker
Master Mixologist
Della Femina, New York, NY


Awards Coordinating Chef
Robert Cacciola, The James Beard Foundation



Champagne by
Champagne Perrier-Jouët

 


Wines & Spirits donated by
Banfi Vintners
Gallo of Sonoma
Kobrand Corporation
Laird & Co.
Masi Winery
Palm Bay Imports
Paterno Imports
Remy Amerique
Robert Mondavi Winery
Rums of Puerto Rico
Schieffelin & Somerset
Tuscan Estates of Ruffino
Seagram Chateau & Estate Wines Co.
Vignaioli Imports

 


Beverages by
illy espresso of the americas, inc.
Panna
Perrier Sparkling Mineral Water
San Pellegrino
Vittel Mineral Water