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 This Month's Calendar
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For reservations, call The James Beard House at (212) 675-4984 or (800) 36-BEARD. |
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| Great Italians |
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James Beard Award Winner
Salvatore Esposito
Gregg Korney
Marius Pavlak
Philip Privitera
Thursday,
October 1,
7:00 pm
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The latest installment in our Great Italian series promises to transport you to a world where pasta is cut fresh by hand, where mozzarella is dipped and shaped according to tradition, and where lush golden olive oil outdazzles all the crowns of Europe. It's a way of life that the Gruppo Ristoratori Italiani knows well. GRI was founded in 1979 to promote Italian food and wine through education. Their accomplishments include the initiation of an Italian curriculum at the CIA and scholarship awards to the Italian Culinary Institute. For Beardies, GRI's greatest achievement is their dinners held here at the House. This month, we will share la dolce vita with Roberto Donna and his gifted friends when they take over the kitchens in our 12th Street villa.
Donna, the chef/owner of Galileo and ten other Washington-area restaurants, worked in top kitchens across Italy and throughout Europe before coming to D.C. at the age of 19. He opened Galileo in 1984, and his innovative spin on Italian cuisine quickly drew great attention. Last year, Wine Spectator named Galileo one of the ten best restaurants in the country. As Phyllis Richman wrote in The Washington Post, "Donna has practically become a national treasure."
Salvatore Esposito, executive chef of La Pizza Fresca Ristorante in New York, has made authenticity his hallmark. At Pizza Fresca, every pie is made according to the rigorous standards of the Associazione Vera Pizza Napoletana, a Naples organization dedicated to preserving high pizza standards. His pizza is nothing less than "great," according to Sylvia Carter of Newsday. Eve Zibart and Bob Sehlinger of The Unofficial Guide to New York City were equally impressed by Esposito's "immaculately authentic, beautifully prepared" pizza, "by far the best...of its type in the city."
Philip Privitera brings a more American sensibility to his Italian cookery. A CIA grad, Privitera took over the stoves at Marcello and Dino Roman Café to glowing reviews. He turns out Italian fare with a dash of American style -- like clove-scented breast of duck with port wine and pears, and breast of chicken stuffed with Montrachet goat cheese and fresh mango chutney. His cooking prompted Bob Lape of WCBS Radio to call Marcello and Dino's "a delicious dining destination...one of New Jersey's best for contemporary Italian food."
Gregg C. Korney of Ristorante Giovanni's has earned the respect of area critics hungry for home-style Italian fare. Korney began his culinary career in local Italian eateries, catering to the picky sensibilities of the area's substantial Italian population. Now he wears the top toque at Giovanni's, one of the best restaurants in the region and an institution of some 20 years' standing. The restaurant counts the Wine Spectator's coveted Grand Award among its many honors.
Marius Pavlak of Manhattan's Barbetta hails from Poland, but this American-trained chef gave up pierogies for pasta long ago. Pavlak has cooked in some of the finest kitchens in New York, including Le Madri, Palio, La Reserve, and Le Cirque. At Barbetta, the oldest restaurant in the city still owned by its founding family, he's busy turning out the kind of authentic Italian fare that is savored in the sunny Mediterranean. Salut!
MENU
Roberto Donna
Bocconcini Fior di Latte al Basilico Basil-Marinated Mini Mozzarella Balls
Frittata di Zucchini e Cipolla
Frittata with Zucchini and Onion
Tartina di Formaggio
Cheese Tartlet
Marius Pavlak
Capesante "Maine Diver" Coronate da una Crosticina di Patate "Yukon" Julienne, in un Ristretto di Pomodoro con "Baby Bok Choi" Maine Diver Scallops Capped with Julienned Yukon Potato Crust, in Tomato Jus with Baby Bok Choi
Salvatore Esposito
Risotto ai porcini Risotto with Porcini Mushrooms
Gregg Korney
Filetto di Tonno del Marinaio con Tino Fresco Pan-Seared Fillet of Tuna with Crisped Jumbo Shrimp, Braised Spinach, Risotto Cake, and Barolo-Thyme Reduction
Philip Privitera
Quaglia Arrosto Farcita con Salsiccia Dolce all'Italiana e Funghi, con Fagioli Borlotti al Uccelletto Pan-Roasted Quail Stuffed with Sweet Italian Sausage and Portobello Mushrooms, Served with Cranberry Bean Ragù and Black Currant Sauce
Roberto Donna
Crespelli con Ricotta Tiny Chestnut Crêpes Filled with Goat's Milk Ricotta and Chocolate Sauce
Autumn Fruit Napoleon with Plum Compote in Sauce of Lemon, Orange, and Pistachios, Served with Croccante Ice Cream and Red Currants
Biscotti
Coffee and Espresso provided by Manhattan Espresso. Water provided by San Pellegrino.