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October 29, 2015updated Nov 05, 2015

Valentino Cucina Italiana Hosts Special Dinner

By Zahra Al-Kateb

P1. Chef Giovanni Rocchio and Chef de Cuisine Jimmy Everett

Chef Giovanni Rocchio, Executive Chef and Owner of Valentino Cucina Italiana, and Chef de Cuisine Jimmy Everett

Chef Giovanni Rocchio of Valentino Cucina Italiana in Fort Lauderdale is honored to have crafted a special dinner at the proclaimed James Beard House on Friday Sept 25th for over 75 guests and members of the James Beard Foundation. Chef Giovanni supports the James Beard Foundation’s mission of celebrating, nurturing, and honoring America’s diverse culinary heritage.

As one of South Florida’s top chefs, Chef Giovanni, along with his Chef De Cuisine Jimmy Everett, prepared a seven course tasting menu with a wine to complement the flavor profile of each course from Antinori. The dishes being prepared will represent Chef Giovanni’s signature innovative cuisine with his modern Italian twist. As the evening progresses it will reflect an evolution of their work in the kitchen from the Aperitivo course featuring Beet & Goat Cheese Macarons, to the Pesce course presenting Monkfish served with chowder, sun chokes, manila clams and bacon.

This culinary journey also include dishes such as Foie Gras Terrine with oat cream, dark chocolate granola, brioche and goose berries; Veal Casoncelli with prosciutto, brown butter and red wine jus; and Lamb Saddle with black olive, eggplant, cucumber, paprika yogurt and pear.   The perfectly paired wines from Antinori Family Vinyards we explained by Sommelier Rudolpho Bobini from the winery’s NYC headquarters.  As the dessert course was served, Silvi Forrest, a long time James Beard Foundation member and friend of James Beard introduce Chef Giovanni and team to the guests and members of the James Beard House that evening.  Guests preceded to ask questions about the dishes and creativity that Chef Giovanni used during the experience.

Take a look at our gallery for more.

P3. Beet Macarons

Beet Macarons

Foie Gras Terrine, Oat Cream, Dark Chocolate Granola, Brioche and Gooseberries

Foie Gras Terrine, Oat Cream, Dark Chocolate Granola, Brioche and Gooseberries

Monk Fish Chowder, Sunchokes, Manila Clams with Bacon

Monk Fish Chowder, Sunchokes, Manila Clams with Bacon

Veal Cassoncelli, Prosciutto, Brown Butter, Red Wine Jus

Veal Cassoncelli, Prosciutto, Brown Butter, Red Wine Jus

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