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
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
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
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