Chef Peter Sclafani, executive chef and partner at Ruffino’s, 18811 Highland Road, Baton Rouge, will cook at the James Beard House in New York City on April 6.
Sclafani’s menu includes hors d’oeurves of shrimp corn dogs, crawfish arancini, charbroiled oysters with tasso ham-garlic butter, corn and crab shooters and grillades with grits. Dinner will include crab cheesecake; heirloom tomatoes with foie gras mousse-filled burrata and 25-year-old balsamic caviar pearls; braised rabbit with gnocchi; and pork cheeks with bacon jam served with butternut squash purée and pork trotter tortellini. Dessert will be chicory café au lait panna cotta with chocolate chip beignets.
Join the Ruffino’s team and enjoy Sclafani’s dinner during a three-day trip for $1,650 per person, with a reduced rate for couples, including airfare and a stay at the W. New York.
The excursion will fly out of New Orleans on April 5, arriving in New York City at 10:41 a.m. The group will dine on Broadway before going to see the musical “Jersey Boys.” On April 6, the day is open, but the group will meet in the hotel lobby at 6 p.m. for private transportation to the James Beard House for dinner. The group departs April 7, but not before a brunch at the Blue Fin.
Can’t make it to New York? Ruffino’s will host a James Beard Preview Night on March 27. Sclafani will prepare his entire menu, priced at $130 per person. Reservations are required.
Call (225) 753-3458.
