Now that’s Italian! Mario Batali Joins James Beard Foundation in Celebrating Italian Cuisine in America

11/02/11 | 6:30pm reception and silent auction; 8:00pm dinner and live auction


409 East 59th street Map


Members $625, General Public $750, Individual VIP Seats $1,500, VIP Tables for 10 people $12,500.

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Mamma mia! On Wednesday, November 2, the James Beard Foundation, the world’s foremost culinary organization, will host its annual fall gala dinner and auction featuring culinary iconoclast Mario Batali. Now that’s Italian! is a celebration of the unique contributions of American chefs to Italian cuisine and vice versa. There will be a reception featuring the top toques from A Voce, Artichoke Basille’s® Pizza, Nick & Toni’s, Salumeria Rosi, SD26, and Sullivan St Bakery set in a recreation of an Italian piazza marketplace. The evening will also include silent and live auctions of once-in-a-lifetime experiences.

Dinner by: JBF Award Winner Mario Batali, Babbo, New York City • Agnolotti dal Plin with Black Truffles and Occelli Butter JBF Award Winner Nancy Silverton and Matt Molina, Mozza, Los Angeles • Grilled Octopus with Potatoes, Celery, and Lemon Prosciutto-Wrapped Grissini with Truffle Butter Ricotta with Braised Artichokes, Pine Nuts, and Currants • For Dessert: Butterscotch Budino with Maldon Sea Salt and Rosemary Pine Nut Cookies JBF Award Winner Marc Vetri, Vetri, Philadelphia • Baby Lamb with Freshly Milled Polenta JBF Award Winner Michael White, Marea, New York City • Seared Sea Scallops with Butternut Squash Caponata, Aged Balsamic, Brown Butter, and White Alba Truffles

Reception by: Sal Basille and Francis Garcia, Artichoke Basille’s® Pizza, New York City Matteo Bergamini, SD26, New York City (VIP) Cesare Casella, Salumeria Rosi, New York City Jim Lahey, Co. and Sullivan St Bakery, New York City Joe Realmuto, Nick & Toni’s, East Hampton, NY Missy Robbins, A Voce, New York City (VIP)

Also featuring Ferrari Brut, Forever Cheese and Lavazza Espresso and Coffee

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