Farewell Dinner for Executive Sous Chef Kyle Jacovino at Empire State South

Join us on June 17th as we throw a farewell dinner for Executive Sous Chef Kyle Jacovino. Kyle is leaving for an extended trip to Emilia-Romagna to learn the ways of the old Italian countryside.  He and Bruce Logue (formerly of La Pietra, currently of STG, studied in Italy) will be guest-cheffing.  Italian Style Five courses with wine, $90 per person plus tax and gratuity.

June 17^th Wine Dinner

Five Courses

Kyle Jacovino

&

Bruce Logue

Reception

Beer Cocktail

Kelle Thorn

1^st Course

Kyle

Flounder Crudo and Marinated Sapelo Clams, Celia’s Bronze fennel & Parsley, Cherry tomatoes, Magnalista Lardo

Vernaccia di San Gimignano, Fontaleoni, Tuscany, Italy, 2010 

2^nd

Bruce

Speck with Peaches, Whipped Ricotta and Giardiniera

Kerner, Abbazia di Novacella, Alto-Adige, Italy, 2010 

3^rd

Bruce

Middlin Risotto, Field Peas, Corn, Baby Squash

Vino Rosso da Tavola , Paolo Scavino, Langhe, Italy, 2010

4^th

Border Springs Lamb, Stewed tomatoes, Gnocchi, Pole Bean, Calabrese Peppers

 Rosso di Montalcino, Val di Suga, Tuscany Italy, 2009

5^th

Kyle’s Last American Tiramisu

mascarpone, espresso, frozen biscuit, sambuca,

cherries, chocolate, hazelnuts