Thursday, June 7, 2012

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 17th Wine Dinner
Five Courses
Kyle Jacovino
Bruce Logue
Beer Cocktail
Kelle Thorn

1st Course
Flounder Crudo and Marinated Sapelo Clams, Celia’s Bronze fennel & Parsley, Cherry tomatoes, Magnalista Lardo
Vernaccia di San GimignanoFontaleoni, Tuscany, Italy, 2010 

Speck with Peaches, Whipped Ricotta and Giardiniera
Kerner, Abbazia di Novacella, Alto-Adige, Italy, 2010 

Middlin Risotto, Field Peas, Corn, Baby Squash
Vino Rosso da Tavola , Paolo Scavino, Langhe, Italy, 2010

Border Springs Lamb, Stewed tomatoes, Gnocchi, Pole Bean, Calabrese Peppers
 Rosso di Montalcino, Val di Suga, Tuscany Italy, 2009

Kyle’s Last American Tiramisu
mascarpone, espresso, frozen biscuit, sambuca,
cherries, chocolate, hazelnuts
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