Join Chef Michael Scelfo for his third Beard House stint, serving up a refined, seafood-focused repast in honor of the sacred Italian holiday feast. 

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Hors d'Oeuvre

Squid Ink Cannelloni with Brandade and Garlic Crumbs

Pan con Tomate with Jamón Ibérico and Boquerones

Crab–Pickled Pumpkin Salad with Apple on Caraway Crackers

Dinner

Smoked Whitefish Terrine with Whipped Buttermilk, Everything Crumbs, and Caviars

Grilled Octopus Salad with White Beans, Celery, and Lamb’s Tongue Vinaigrette

Veal Breast with Sunchoke Crema and Grilled Clam Oreganata

Wood-Grilled Bluefish with Japanese Yam, Burnt Scallion, and Eggs

Italian Classics Reinvented > Ricotta Cannoli, Citrus Pavlova, and Marzipan Panettone

A selection of fine wines will be served with this dinner.

For more information and to reserve your tickets please click here: James Beard Foundation