Executive Chef Joseph Realmuto Of Nick & Toni's Cooks A Mediterranean Feast At The James Beard House

Executive Chef Joseph Realmuto of Nick & Toni's (136 N. Main St., East Hampton, [631] 324-3550) will be cooking a Mediterranean Feast at The James Beard House (167 West 12th Street, New York, NY [212] 675 - 4984, www.jamesbeard.org) on Monday, February 4th at 7 p.m. The cost of the dinner is $125 for members of The James Beard Foundation and $155 for the general public. The menu is as follows:
Passed Hors d' Oeuvres
North Fork Pipes Cove Oysters with campari mignonette
House Cured Foie Gras in a pomegranate glaze
Montauk Lobster Roll
Long Island Duck Confit with Quall Hill Farms sweet potato gaufrette
House Cured Bresaola Involtini with sheep's milk ricotta and baby arugula
Crispy Sweetbread Spiedini
Prosecco "Rustico" Nino Franco, Veneto NV

First Course
Cockles Minestra with cranberry beans, salumeria biellese sopressata and fresh thyme
Orvieto Classico "terre Vineate" Pallazone Wumbria 2006

Second Course
House-made Ricotta Gnocchi with wild mushroom and winter truffles
Chardonnay "Brick Kiln" Channing Daughters, North Fork 2006

Third Course
Seared Diver Scallop with Satur Farms trevisano, butternut squash and 25yr balsamic vinegar
Fleurie "La Roilette" J.M Lanford, Beaujolais 2005

Fourth Course
Vermont Farms Porchetta with Anson Mills toasted farro and Balsam Farms cheese pumpkin
Merlot Bedell, North Fork 2005

Dessert
Trio of Panna Cotta
Fiore di Latt� Panna Cotta with Clementine gelee and candied clementines
Espresso Panna Cotta with caramel and cinnamon whipped cream
Milk Chocolate Panna Cotta with dark chocolate ganache and amarena cherries
La Spinetta Moscato d' Asti, 2004