September 26, 6:30 P.M. Demo: Tuscan Demo and Dine: From Aperitivi to Dolci

Join Apicius International School of Hospitality for this demonstration and tasting of contemporary Tuscan dishes and drinks

25 11th Ave, New York, NY 10011, USA

Anyone curious about Tuscan cuisine should attend this three-part demonstration and tasting led by the instructors and students from Florence, Italy’s prestigious culinary school, Apicius International School of Hospitality. To kick off the evening, guests will be treated to a Gin and Tonic—with an Italian twist, of course. As everyone sips their aperitivi, they will learn how to prepare savory squid ink gnocchi, followed by a demonstration of torta di mele (apple cake). Helmed by the Apicius team, guests will savor both dishes and walk away with a better understanding of contemporary Tuscan cuisine.  

General Admission: $95

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MENU   

Gin e Tonic alle Erbe Toscane  > Gin and Tonic with Tuscan Aromatic Herbs 

Gnocchetti Neri con Coulis di Broccoli e Gamberi Scottati > Squid Ink Gnocchi with Broccoli Coulis and Seared Shrimp 

Torta di Mele Toscana Casereccia  > Tuscan Home-Style Apple Cake   

About APICIUS International School of Hospitality at FUA-AUF: Apicius International School of Hospitality is the first International School of Hospitality in Italy. The city of Florence—a top global destination for millions of tourists and a thriving center of cuisine, wine, hospitality and art—offers an unparalleled natural environment to the School of Hospitality. Founded in 1997, the school is now an internationally respected leader in academic, professional, and career-oriented education. All of the above academic areas have been developed and expanded with the rapid changes in higher education and the demand for international experiences.

Students are immersed in career situations from the first day of class, with courses designed on the basis of real world, hands-on projects and the latest industry input. Strong experiential education opportunities, interdisciplinary activities, and active engagement with the community are essential for the school learning strategy. The curriculum is designed so that students gain the knowledge and skills to succeed in this sophisticated ever-changing industry.  

About the Chefs

Andrea Trapani, WACS-certified culinary educator: Andrea serves as the executive chef of Apicius, the hospitality division of FUA-AUF, and oversees the culinary and baking departments. Molecular cuisine and scientifically inclined gastronomy are a personal and professional passion for chef Trapani. He has produced several international events, including 13 appearances at the James Beard House, and received the Star Diamond Award at the five-star Hotel Santa Croce in Florence. He has participated in the festival of sciences in Genova, supported by chemist Peter Barham, with a demonstration of cutting-edge techniques in molecular cooking. Chef Trapani is also the official chef of the A.C.F Fiorentina A-series soccer team, and responsible for the compilation of the menu in collaboration with D. Paolo Manetti (A.C.F Fiorentina‘s physician). Chef Trapani has appeared on SKY network and is the Gastronomical Consultant for the prestigious wine brand Santa Cristina, part of the Marchesi Antinori group. 

Simone De Castro, WACS-certified culinary educator: Simone joined the Apicius team in 2012 as a faculty member and head pastry chef of the Apicius baking and pastry department, as well as the Fedora CEMI Manager the pastry shop operated by Apicius faculty and students. He was trained in Tuscany and northern Italy, as well as in kitchens in Germany, Spain, and France. He was a technical advisor for  Barry Callebaut. Chef De Castro specializes in haute pastry arts, particularly in the field of chocolate showpieces, chocolate pralines, and chocolate bars. He has also collaborated with the Italian television network RAI, Gambero Rosso, and Slowfood, as well as obtained international recognition at competitions in Italy, Germany, and Austria.  

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.