September 24, 7:00 P.M. Dinner: Tuscan Wine Dinner with Apicius and Castello di Verrazzano
September 24, 2024 07:00 PM
Experience Tuscan Hospitality Featuring the Students From Apicius International School of Hospitality in Florence, Italy
25 11th Ave, New York, NY 10011, USA
Celebrate the 500th anniversary of Giovanni da Verrazzano’s exploration of New York Bay with this dinner featuring the students from the prestigious culinary school, Apicius International School of Hospitality in the heart of Florence, Italy and Castello di Verrazzano winery. This convivial family-style dinner will serve up the traditional hospitality alongside classic Tuscan dishes, and fantastic wines to match. During the night guests will learn details of the wines being presented and have an opportunity to experience expert Italian hospitality.
Dining Table $170 | Internal Chefs Counter $185
MENU
Apertivo
Assorted Canapes, Tomato and Grapes, Bell Peppers and Garlic Sauce, Rice Cake, and Tuscan White Bean Stew
Castello di Verrazzano Toscana IGT Il Rose 2023
Deep-Fried Marinated Pumpkin with Roasted Apple, Salt Cod, Rosemary and Housemade Smoked Paprika
Castello di Verrazzano Toscana IGT Il Rose 2023
Primo
Spelt Flour and Cheese Gnocchi with Butter-Sage Sauce and Parmigiano Reggiano
Chianti Classico Castello di Verrazzano 2021
Potato gnocchi with Tomato Chili Sauce and Goat Cheese flakes
Castello di Verrazzano Chianti Classico 2021
Secondo
Traditional “Peposo” Beef Stew with Tuscan Cornmeal Polenta, Turnip Greens and Roots
Castello di Verrazzano Chianti Classico Riserva 2020
Assorted Breads> Italian-Style Corn bread, Tuscan Spelt Bread, Tuscan Bread with Dried Tomato , and Focaccia with Rosemary and Potato
Dolci
Torta Spongata > Dehydrated Fruits, Bread Crumbs, Wine, and Spices
Almond and Cocoa “Delizia” Cake with Pineapple Cream, Chocolate Drops, and Wine Sauce
Castello di Verrazzano Vinsanto 2016
About APICIUS International School of Hospitality at FUA-AUF:
Apicius International School of Hospitality is the first International School of Hospitality in Italy. The city of Florence—a top global destination for millions of tourists and a thriving center of cuisine, wine, hospitality and art—offers an unparalleled natural environment to the School of Hospitality. Founded in 1997, the school is now an internationally respected leader in academic, professional, and career-oriented education.
About Massimo Bocus, WACS-certified culinary educator:
Massimo Bocus is the executive sous chef of Apicius International School of Hospitality where he serves as a culinary arts instructor, coordinates academic organization, and supports the executive chef. After an academic career in the field of law, Massimo felt compelled to seek a more creative life path and decided to follow his passion: food. He began working in the restaurant industry and has since then fully dedicated his efforts to the development of culinary knowledge and skills. Bocus’s kitchen philosophy is defined by genuine ingredients, respect for culture and territory, passion, and dedication. During his experience in the foodservice industry he has had the privilege of working and being involved in the startup of diverse types of restaurants, starting from the J.K. Lounge of the J.K. Place Hotel in Florence, recommended by the Michelin Guide in 2005 and 2006. He was the executive chef of the Villa Mangiacane Hotel in the Chianti Classico area of Tuscany, featured in SLH Small Luxury Hotels and JDB Fine Hotels & Resorts. In 2011 and 2012 he was the senior sous chef at the Michelin-starred Ora d'Aria restaurant in Florence. As a consultant he also developed nutritionally balanced menus for a Waldorf private kindergarten and junior school. In 2013 Bocus once again took on a substantial career transition by becoming a full-time member of the Apicius faculty at FUA-AUF.
About Simone De Castro: WACS-certified culinary educator:
Simone De Castro joined the Apicius team in 2012 as a faculty member, head of Baking and Pastry Departments, executive pastry chef and Fedora CEMI Manager of the pastry shop operated by Apicius faculty and students and open to the public. He was trained in Tuscany and northern Italy as well as the rest of the world, such as Germany, Spain and France. He was a technical advisor for a chocolate industry, Barry Callebaut. De Castro specializes in haute pastry arts, particularly in the field of chocolate showpieces, chocolate pralines, and chocolate bars. De Castro has been a member of AMPI Accademia Maestri Pasticceri Italiani. His creations have been commissioned by high fashion brands, as well as luxury Hotel properties. He has also collaborated with the Italian television network RAI, Gambero Rosso, and Slowfood, as well as obtained international recognition at competitions in Italy, Germany, and Austria. De Castro has been awarded a silver medal at the Frankfurt World Championships and received recognition for professionalism and craftsmanship from the Rotary Club Italia.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.