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Fortina’s Chef Christian Petroni
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HotDate
May 19, 7 pm ($130 for James Beard Foundation Members; $170 to public)
Love Fortina? Then do NOT miss this killer event at the James Beard House. Here’s the menu:
Hors d’oeuvres, paired with The Bearded Lady (Barr Hill Gin with Campari, Chinotto, lemon, grapefruit, and soda) and the Motorino (Aperol with Prosecco, soda, and Angostura Bitters)
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Prosciutto butter with cherries
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Foie gras cannoli with pistachios
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Red wine arancini
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Parmesan bomboloni
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Prosciutto cotto with soft herbs and lemon maionese
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Whipped Robiolina with caviar
Dinner
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Fruta di mare (Terredora di Paolo Rosaenovae Rosé NV)
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Burrata with English peas, lobster, brown butter, and vino cotto (Casale del Giglio Satrico Bianco 2012)
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Paccheri alla vodka (Cascina Bruciata Nebbiolo 2011)
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Baccalà with potato purée and celery (Brasserie St. Feuillien Saison)
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Braciole with soft polenta and gremolata (Anderson Valley Brewing Company Hop Ottin’ IPA)
