Looks like we’ll never get that raincheck for the Italian autumnal cookout that Superstorm Sandy screwed us out of at Le Virtu, but next week the restaurant’s chef Joe Cicala will offer a collaboration dinner that should serve as an offally good consolation. Six chefs will prepare dishes with organs and other often overlooked parts from at least five different animals. The dinner is scheduled for December 3 with two seatings at 6 and 8:30 p.m., and will cost $60. Chefs joining Cicala for the evening include Sam Jacobson, soon to exit Sycamore, Pat Cancelliere from 943, Jennifer Choplin, and Eric Paraskevas from newly opened Bainbridge Street Barrel House. Keep reading to see who is cooking what.
Pig-head croquettes, lemon-parsley aioli from Sam Jacobson
Pan-fried sweetbreads, apple-pepper jelly, caramelized fennel, fava beans from Pat Cancelliere
Warm salad of Beaujolais-braised beef heart, watercress, hazelnuts, beets, horseradish vinaigrette from Jennifer Choplin
Lamb-brain ravioli in blood pasta, pioppini mushrooms, pecorino canestrato from Joe Cicala
Veal tongue Wellington, mushroom duxelles, pine-needle velouté Funky Lil’ Kitchen’s Michael Falcone
Foie gras, nougat, caramel and peanut ice-cream bar from Eric Paraskevas
