I was lucky enough to attend a dinner at the venerable James Beard house with my friends and family in the fall of 2015. The visiting chefs were Damian Sansonetti and Ilma Jeil Lopez of the excellent Piccolo (which I would later visit) in Portland, ME. It was a fun night full of great food, drink, and merriment.
The evening began with cocktail hour in the house, where we were (mostly) free to walk around and look at the historical building's fixtures. After some time, we were called to take our seats for the dinner to come.
Pastinaca
Parsnip, Bottarga di Muffine, Fennel Pollen, Citrus, Saffron Aioli, Pickled Celery
I love parsnip, but I recall this first course being slightly underwhelming. Despite the many interesting components, none of the flavors really came through very clearly.
Crudo
Hamachi, Carrot, Calabrian Chili, "Cippola Conservato", Radicchio, Gaeta Olives, Olio Nuovo
I...can't recall the slightest thing about this dish. Looks good though!
Pasta di Agnello
North Star Farm Lamb Neck Ragu, Cavatelli, Eggplant, Fennel, Cerignola Olives, Mint, Pecorino di Parco
Now this I remember. One of the trademark dishes from Piccolo's menu and one of the better pasta dishes I've ever had. Classic but refined, and bursting with flavor.
Mialino di Latte
Suckling Pig "Porchetta", Stonecipher Chioggia Beets, Bitter Greens, Smoked Onion, Amaretti, Whey Jus
Another hit, the pork was incredibly tender and went wonderfully with the vegetal components. The whey sauce was clever and unique.
Intermezzo
Limoncello, Lemonade
My parents especially went nuts for this frozen treat, being the vocal Limoncello enthusiasts that they are.
Baci
Bittersweet Venezuelan Cacao, Hazelnut Milk, Rocher
This was like a Ferrero Rocher on steroids. It had a really noticeable, almost savory, depth of flavor, aided by the micro-greens on top. A great finish to a great meal.
Final Menu
