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Chef Marcellino Verzino of Marcellino Ristorante will cook at the James Beard House in New York City on October 14. The honor came as a result of a competitive selection process. To celebrate, he is giving locals who are not able to attend the dinner a chance to try the menu on November 14 at his Scottsdale restaurant.

Date: Tuesday, November 14

Time: 7:00 – 9:00 p.m.

Location: Marcellino Ristorante,

Cost: $165++ per person

Marcellino Ristorante

7114 E Stetson Dr, Scottsdale, AZ 85251

(480) 990-9500

http://marcellinoristorante.com

APERTIVO

Insalata di Gamberetti e Ceci con Salvia

Baby shrimp and chickpea salad perfumed with fresh sage.

Capesante con prosciutto

Deep-sea scallop wrapped with San Daniele Prosciutto sautéed in white wine, fresh sage and touch of tomato.

Sfere di Polenta e funghi misti

Polenta spheres mantled with mixed mushrooms.

Crosinti di Breseola e formaggio di capra

Crostini blanketed with Breseola and soft goat cheese.

– All paired with Falanghina Nudo Eroica

ANTIPASTO

Insalata Reinese (named after his hometown of Reino)

A hearty medley of winter vegetables and fruit that was kept fresh in the family’s “cantina,” (underground: cool storage). Potatoes, celery, parsley, vinegared peppers, cured black olives, orange bits with their rind all tossed with extra virgin olive oil and salt.

– Paired with Falanghina

PRIMO

Paccatelli con Piccione

Chef’s handcrafted, toothsome pasta sautéed with humanely raised pigeon in a red sauce.

– Paired with Aglianico

Polenta con Salsiccia e funghi

Creamy polenta served with his homemade sausage and mixed mushrooms in a white sauce of extra virgin olive oil, white wine and a touch of sweet butter.

– Paired with Aglianico vigne Cataratte (reserva)

SECONDO

Angello in Umido

Baby lamb chops sautéed in its own juices, potatoes, fresh garden herbs from Chef’s home garden, red wine and touch of tomato, served with Saffron Risotto.

– Paired with Orazio (reserva)

DOLCE

Pastiera di Riso

A “torta” of Arborio rice gently blended with fresh ricotta, hand harvested vanilla, aroma zest of orange and lemon, sugar and perfume of cinnamon, finished with crema allo Strega.

– Paired with Spumante Moscato