Italian ingredients and an Italian chef are the starring players in Tristan’s next wine dinner, scheduled for Jan. 19.
Tristan’s chef, Nate Whiting, is collaborating with Villa San Carlo Hotel and Restaurant’s Carlo Zarri on a five-course meal featuring black truffles and hazelnuts. The menu includes king prawn tails fried in hazelnut tempura; truffle risotto and hazelnut sponge cake with pear custard.
The cost of the 6:30 p.m. dinner is $140. For reservations, call 534-2155 or email firstname.lastname@example.org.
Following in the footsteps of the 50 local chefs who’ve cooked at James Beard House since Louis Osteen in 1991 represented Louis’ Charleston Grill there, Patrick Owens next month will travel to New York City to prepare a lowcountry seafood meal.
Owens — executive chef and owner of Owens Dining Group, which operates Langdon’s and Opal – is planning to prepare a menu including seared diver scallops with green chile-fontina polenta and bacon-fig jam and scamp grouper with sweet corn, crab and tarragon for his Nov. 9 dinner.
Steven Lusby of 82 Queen is scheduled to take his turn in the James Beard House kitchen on Dec. 4.
Tickets to Owens’ appearance in conjunction with the James Beard Guest Chef Program are $130 for James Beard Foundation members and $170 for non-members. For reservations, call (212)627-2308.