culinary institute of America Launches Richard Capizzi Memorial Scholarship
NEW YORK, February 2, 2023 /PRNewswire/ — Pastry chef ricardo capizzi this will be honored February 19th with a tribute dinner and fundraiser at Lincoln Ristorante, where he has practiced his trade for the past decade. A star-studded lineup of Chefs Thomas Keller, gallant shea, jonathan bennoArtem Orlovskyy and Chad Palagui will prepare a sumptuous dinner in honor of his dear friend, while pastry chefs Sebastien Rouxel, Stephanie Morgado, kara blitz, katie backlund and scott cioe will collaborate in the desserts.
The tragic passing of Chef Capizzi last September left the culinary community stunned and heartbroken. The vibrant and dynamic Capizzi suffered from glioblastoma, an aggressive type of brain cancer. The Patina Restaurant Group of Delaware North conceived the tribute dinner as a fundraiser for the Capizzi family, with all proceeds benefiting his wife Phyllis and his two children. The soiree provides an opportunity for the restaurant community that loved him to come together and remember him, and a chance to launch a scholarship in his honor at his Alma materHe Culinary Institute of America.
The evening will celebrate the life and legacy of Chef Capizzi and the enormously positive impact he had on those around him. Capizzi was a rare expert in all the arts of pastry: a talented baker, pastry chef, chocolatier, and ice cream and sorbet maker. However, it was his teaching, leadership, camaraderie, generosity and grace that made him beloved by those whose paths he crossed.
“Richard was a tremendous talent and tremendous human being who honored our teams at Per Se and Bouchon Bakery. We owe it to Richard how we make our Bouchons, how we make our confections, and so much more at the bakery. His legacy is everywhere, ” saying Thomas Keller.
He February 19th The tribute includes a cocktail hour followed by a luxurious six-course dinner with wine pairing. with a price of $1250 pp all inclusive of drinks, taxes and tips, all proceeds will go to the Capizzi family.
Lincoln Ristorante will offer a scholarship donation for the remainder of the school year. $1 for every Tortino di Ciccolato with Pizelle dessert and every Big Easy Capizzi cocktail sold. This heirloom chocolate dessert is made with hazelnuts, which Capizzi loved. The cocktail was Capizzi’s favorite libation: a signature blend of rye whiskey, fennel liqueur, gingerbread syrup, ground black pepper, and Peychaud’s bitters.
Dinner tribute to Richard Capizzi
Sunday, February 19, 2023
18:00 cocktail hour
7:00 p.m. Dinner
at Lincoln Ristorante, 142 West 65th Street, New York, NY 10023
lincolnristorante.com
Reservations are open via https://www.lincolnristorante.com/richard-Capizzi-Tribute-Dinner
DINNER TRIBUTE TO RICHARD CAPIZZI
Sunday, February 19, 2023
APPETIZER CANAPES
Chickpea panelle, smoked aubergine purée, pomegranate
Risotto to the jumpBlack Garlic Alioli, Crispy Garlic Chip
Smoked Sable Fish, Pastrami Spices, Cauliflower Panna Cotta
Beef Tartare, Feuille De Brick, Chives
Duck press, dates, Marsala onions, pistachio
Lanson Rosé champagne, Big Easy Capizzi cocktail
ENTERTAIN
Potato Cake, Chicken Egg Mousse, Black Truffle
Chef Artem Orlovskyy
Lanson Rosé champagne, Big Easy Capizzi cocktail
ANTIPASTIES
japanese hamachi
Caviar Regiis Ova ossetra, with green apple and cucumber
Chef Thomas Keller and cook Chad Palagui
Feudi Di San Gregorio ‘Cutizzi’ Greco di Tufo ’21
PRIMI
Rigatoni with octopus “Fra Diavolo”
Homemade Rigatoni with San Marzano Tomato,
octopus, Calabrian chili and guanciale
Chef gallant shea
Cecchi Coevo Tuscany IGT ’13
SECOND
braised
Beef rib stewed in red wine,
cavolo nero, Marsh Hen Mills polenta, shredded black truffles
Chef jonathan benno
The Poggione Brunello di Montalcino ’17
DOLCE
noisy chocolate
Milk chocolate crémeaux, praline croustillant and hazelnut nougat
Chef sebastien rouxel
Lanson Brut Champagne, L’Aperitivo Nonino, Amaro Nonino Riserva
LITTLE FOUR
chefs Stephanie Morgado, kara blitz, katie backlund, scott cioe
About ricardo capizzi:
Pastry chef ricardo capizzi refined handcrafted interpretations of from Italy classics: light, lush and beautifully constructed. He was known for a finely tuned attention to detail and fine artistry. Richard worked in what could be called the golden age of pastry, when no renowned restaurant would be without a pastry chef, and often without a pastry department. Earlier in his career, before becoming a pastry chef at Lincoln Ristorante, he was an assistant pastry chef at The Russian tea room, the sous pastry chef at the opening of Per Se and later pastry chef of the restaurant and Bouchon Bakery. He had stints at Le Cirque, Chef by Jean-Louis Palladin Napa restaurant, The Royaume du Chocolat in lyons and Monte Carlo Great Hotel. With each position, he honed his craft, methodically honed his skills.
Richard graduated first in his class from The Culinary Institute of America. He won Pastry Chef of the Year, as well as gold medals for “Most Artistically Plated Dessert,” the Vatel Club “Technical Award,” and the Société Culinaire Philanthropique’s Outstanding Taste Award at the 14th Annual Pastry Chef Competition. US pastry in NY in 2003. He was the youngest and the first pastry chef to sweep all the competition. While at Per Se Dessert Professional, he honored Richard as one of the Top 10 Pastry Chefs in 2009. With him as Pastry Chef, Lincoln Ristorante received two New York Times stars and a Michelin star.
In 2021, the covid pandemic led him to expand his pastry chef role and serve as executive chef at Lincoln. He took up the challenge with his usual concentration and determination. Due to his selfless nature, only those close to him knew that he had come down with glioblastoma. he passed away in September 2022 at the age of 45, mourned by his wife, children and all who knew him.
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SOURCE Lincoln Ristorante