Executive chef/co-owner Joseph Cuccia and partner/beverage director Jenna Cuccia from 17 Summer Restaurant in Lodi, will be presenting at the James Beard House, 167 W 12th Street, New York City, on February 20. The following menu will be served:
HORS D’ OEUVRES: Poached octopus with lentil salad and endive; house-made stracciatella with mosto cotto on house-made semolina; cod brandade with romesco; tripe sandwiches; and duck breasts with blueberry compote
DINNER:
Tortellini en Brodo
Beet Salad with Fennel, Citrus, and Ricotta Salata
Seared Halibut with Buttered Leeks, Lobster Broth, and Pickled Radishes
Pan-Roasted Venison Loin with Celery Root Purée, Roasted Root Vegetables, and Red Wine Demi-Glace
Coffee and Doughnuts
A selection of fine wines will be served with this dinner.
7 PM; $170; members $130. Reservations: 212-627-2308.
ROBERT CHO
Pit master Robert Cho has opened Kimchi Smoke BBQ, offering Southern-style Korean barbecue dishes, at 49 W Church Street, Bergenfield (201-338-8333).
WIRT AND KAREN COOK
Husband and wife team Wirt and Karen Cook have opened Tillie’s, offering farm-to-table American food, at 519 Millburn Avenue, Short Hills (973-564-9700); BYO. Chef Wirt has previously worked at Butter, The Darby and The Waverly Inn in New York City.
WILSON LINDEMANN
Wilson Lindemann is the executive chef of Biddy O’Malley’s at 6 N Van Brunt Street, Englewood (201-608-5545). The restaurant also has a location in Northvale.
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