Chef Pino Posteraro Headed To New York’s James Beard House

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Together with his staff, owner/chef Pino Posteraro (interview) of Cioppino’s Mediterranean Grill in Yaletown will be travelling to New York to cook for the James Beard Foundation on July 2nd.

Have a gander at his menu after the leap…

Menu for July 2nd

Reception with Montenisa Brut

Budinetti alla Siciliana
Arancine di riso con mozzarella di bufala
British Columbia Spotted prawn cocktail
Crispy Albacore tuna with seaweed- truffle vinaigrette
Salted cod brandade, chick-pea bread, caviar de Provence

1st Course

Seared Qualiqum beach scallops, Romesco, barley risotto
(Vermentino Bolgheri DOC)

2nd Course

British Columbia Sable fish marinated with wild fennel pollen, Marsala and soy
(Bramito del Cervo Umbria IGT)

3rd Course

Ravioli of braised beef cheek served with preserved truffle sauce
(Chianti Classico Riserva Tenute Marchese Antinori)

4th Course

Salt Spring Island Lamb, Caponata, Tomato conserve Calabrian Style
(Il Bruciato Bolgheri DOC)

Dessert

Limoncello cheese cake, orange marmalade, Balsamico Caramel
(Muffato Della Sala Umbria IGT)

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  • Brent Argue

    that is one killer menu : )