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 joined the James Beard Foundation on Friday, September 25th to prepare a special dinner at the world renowned James Beard House for more than 75 guests and members of the James Beard Foundation. Recognized as one of South Florida’s top culinary artists, Chef Giovanni supports the James Beard Foundation’s mission of celebrating, nurturing, and honoring America’s diverse culinary heritage. Suitably entitled Inventive Italian, the seven-course tasting menu paid homage to Chef Giovanni’s signature innovative culinary approach.
Rudolfo Bobini of Antinori Family Vineyards; Silvi Forrest, James Beard Foundation Member and Event Coordinator and Chef Giovanni Rocchio, Executive Chef and Owner of Valentino Cucina Italiana
Chef Giovanni was joined by Valentino’s Chef de Cuisine, Jimmy Everett, and the two prepared a delectable dinner that was carefully paired with hand-selected vintage wines courtesy of Antinori Family Vineyards. Chef Giovanni’s signature culinary style, “Innovative Cuisine with Modern Italian Twist,” was showcased throughout each course taking guests on an unforgettable dining experience. As the evening progressed, diners experienced the evolution of the culinary duo’s work in the kitchen, from the aperitivo course featuring Beet & Goat Cheese Macaroons to the pesce course with Monkfish served alongside chowder, sunchokes, manila clams and bacon.
Beet Macarons
This culinary journey also included 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. Each of the skillfully paired wines were selected by Sommelier Rudolpho Bobini of Antinori Family Vineyards’ New York headquarters, who was in attendance to explain each wine pairing.
Foie Gras Terrine, Oat Cream, Dark Chocolate Granola, Brioche and Gooseberries
As the dessert course was served, Silvi Forrest, a long time James Beard Foundation member and friend of James Beard, introduced Chef Giovanni and his team to the guests and members of the James Beard House. Guests had the opportunity to speak with Chef Giovanni and ask questions about the dishes, the menu and his inspiration when creating this memorable culinary experience.
Monk Fish Chowder, Sunchokes, Manila Clams with Bacon
There was a live broadcast from the James Beard Kitchen Cam from the start of the evening to the end found at http://livestream.com/
Veal Cassoncelli, Prosciutto, Brown Butter, Red Wine Jus
Photos courtesy of Alessandria Iannece