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Vincenzo Betulia to Cook at NYC’s James Beard House

Our acclaimed chef has earned his first solo act at the internationally known bastion of culinary excellence.



Osteria Tulia’s chef-owner, Vincenzo Betulia, will cook at the James Beard Foundation in New York City on Sept. 21.

 

First comes love, then comes marriage—and so it seems true of chefs and the James Beard Foundation.

We were thrilled for Vincenzo Betulia when he hosted a Friends of James Beard dinner last spring at Osteria Tulia that raised funds for the foundation’s culinary scholarships.

Now, he has been invited as a solo star for a dinner at the prestigious Greenwich Village brownstone on Wednesday, September 21, 2016.

It’s not the first time he will have seen the inside of a James Beard kitchen: A disciple of cooking greats like Paul Bartolotta, Betulia has been a supporting player in others’ starring turns. This time, it’s his turn to shine.

We have a sneak peek below of the proposed menu, which, of course, is subject to change. (Given that Betulia stakes his reputation on working with the finest ingredients, should an amazing piece of fish swim into his orbit, he likely wouldn’t pass up the opportunity to serve it.)

Should you be in New York then or want to use it as an excuse to visit the Big Apple, the $175 tickets are available from the Beard House by phone at (212) 627-2308 (or on its website after Aug. 1).

 

CHEF VINCENZO BETULIA’S JAMES BEARD HOUSE DINNER

WEDNESDAY, SEPT. 21, 2016, NEW YORK CITY

MENU

 

RICEVIMENTO:
SICILIAN EGGPLANT CAPONATA “DELLA NONNA”

Barone Pizzini Satene 2012, Lombardia – presented by owner, Silvano Brescianini


CALABRIAN N’DUJA AND WHITE ANCHOVY WITH TOASTED BRIOCHE AND FENNEL

“OUR LOCAL” COBIA CRUDO WITH PISTACHIO BUTTER, GRAPEFRUIT AND SEA SALT

HOUSE MILK RICOTTA CROSTINO, FIGS, FLORIDA ORANGE BLOSSOM HONEY

ARANCINE DI MARE, SEPPIA RISOTTO, GULF SHRIMP, VENUS SUN CLAMS, SCALLOP

 

CENA:
CARAMELIZED CAULIFLOWER, WHIPPED SARDINIAN SHEEP RICOTTA, TOASTED HAZELNUTS & BOTTARGA DI MUGGINE

Barone Pizzine Nature 2012, Lombardia – presented by owner, Silvano Brescianini



BRAISED PORTUGUESE OCTOPUS, BLACK GARLIC, PAGLIARINO, SOPPRESSATA AND SCALLION

Fattoria Le Pupille Poggio Argentato 2015, Tuscany presented by owner, Clara Gentili



TORTELLONI OF ROASTED SQUAB, SWEET BUTTER, PARMIGIANO VACCHE ROSSE, ROASTED FOIE GRAS EMULSION & GLASSATO DI MARSALA

Poggio Scalette il Carbonaione 2013, Tuscany – presented by owner, Alessandro Fiore



PAN ROASTED SPIGOLA, ARTICHOKES “SOTT’OLIO”, COZZE SCOPPIATE, CRUSTACEAN BROTH AND TARRAGON

Falesco Ferentano 2012, Lazio – presented by owner, Dominga Cotorella



MASAMI WAYGU BEEF SPINALIS, AUTUMN FORAGE, SUNCHOKE PANNA AND SALSA D’ACCIUGE SICILIANE

Falesco Montiano 2013, Lazio – presented by owner, Dominga Cotorella

 

TORTA AMALFITANA ALLA "Paul Bartolotta"

Citrus Chiffon Cake, Florida Key Lime and Lemon Curd and Saba 

Maculan Torcolato 2011, Veneto – presented by owner, Angela Maculan

 

 

Get the Hot Dish every Wednesday and Friday online and every month in Gulfshore Life.

 

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