Chef Josh Moore of Volare Ristorante has been invited to present a dinner at the James Beard House. He plans a Southern Inspired Italian Feast. And he's giving our viewers a preview of the main course: Kentucky Orchard Honey, Espresso, Fennel Pollen, and Balsamic Rubbed Certifies Angus Beef® Spinalis Steak

The James Beard dinner will take place July 16th at the West Village townhouse which belonged to the great chef himself. The house was built in 1844, and the James Beard Foundation has preserved the homey, yet formal, atmosphere. Beard was known as the definitive expert on cooking fine food American style, and the author of over 20 cookbooks.

Chef Moore will recreate his James Beard dinner for his Louisville customers at a special dinner at his Volare Ristorante. It is scheduled for Thursday, July 25th at 7 p.m. For information on reservations, call the restaurant at 502-894-4446.

The menu:

Hors d'oeuvres

Heirloom Melons with Col. Bill Newsom's Aged Prosciutto

Baccalà Cakes with Caper, Tarragon, and Dijon Aïoli

Grilled White Truffle Béchamel Pizza with Mortadella and Baby Arugula

Savory Sheltowee Farm Mushroom, Caramelized Leek, and Pecorino Cheesecake

Goat Cheese and Rock Shrimp-Stuffed Peroni-Battered Squash Blossoms

First course

Chilled Roasted Fennel, Pear, and Buttermilk Soup with Blood Orange Reduction and Sapori d'Italia Walnut Cheese

Accompanied by: Artesa Pinot Noir Rosé 2012

Second course

Heirloom Tomatoes, Lemon Cucumbers, Basil Cress, and Feta Cheese with Red Wine Vinaigrette

Accompanied by: Artesa Sauvignon Blanc 2012

Third course

Pan-Seared Halibut Cheeks with Sweet Pea Purée and Tomato Marmalade

Accompanied by: Artesa Chardonnay 2011

Fourth course

Hen Egg Ravioli with Ricotta Cheese, Parmigiano, and Brown Butter

Accompanied by: Artesa Pinot Noir 2010

Fifth course

Kentucky Orchard Honey, Espresso, Fennel Pollen, and Balsamic-Rubbed Certified Angus Beef® Spinalis Steak with Celeriac-Yukon Potato Gratin, Roasted Beets, and Baby Squash

Accompanied by: Artesa Artisan Series Cabernet Sauvignon 2009

Dessert Trio

The Big Apple: Hand-Blown Sugar Apple with Volare's Signature Tiramisù,

Duck Egg-Grappa Custard with Tart Montmorency Cherries and Sablé Crust

Flourless Valrhona Chocolate Cake with Rock Hill Farms Bourbon Sauce and Saffron Gelato

Accompanied by: Volare's Chocolate-Espresso Spritz

Kentucky Orchard Honey, Espresso, Fennel Pollen, and Balsamic Rubbed Certifies Angus Beef® Spinalis Steak

Serves 4

1 each Certified Angus Beef® Spinalis Steak

½ cup Honey (I prefer to use honey from my farm)

1 cup Espresso

2 tsp. Chopped Herbs (½ Italian parsley, ¼ basil, ¼ rosemary)

¼ cup Champagne Vinegar

S & P

4 Tbsp. garlic compound butter

1 tsp. Fennel Pollen

¼ cup Quality Aged Balsamic Vinegar (25 year is ideal)

Preheat a grill. For the marinade combine honey, espresso, fresh herbs, vinegar and s&p. Marinate the spinalis steak for about 15 minutes (I do a short marinate to ensure the flavor of the beef is not compromised). Grill steak to desired temp (I recommend rare to medium rare), let steak rest for 5 minutes before slicing. While steak is still warm place the compound butter over top and allow it to melt. Next finish the steak with a drizzle of balsamic vinegar and dust with the fennel pollen. Serve steak with any starch or vegetables (I love a fresh panzanella salad in the summertime). Enjoy!

Volare Ristorante

2300 Frankfort Avenue

Louisville, KY 40206


Year-Round Indoor and outdoor seating is available.

Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.

He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.

Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.

As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.

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