The legacy of pastry chef Richard Capizzi honored with a tribute dinner at Lincoln Ristorante this February 19, 2023

NEW YORK, NY, February 02, 2023 /24-7Press Release/ — Pastry chef Richard Capizzi will be honored this February 19 with a tribute dinner and fundraiser at the Lincoln Ristorante, where he has plied his trade for the past decade. A star-studded lineup of chefs Thomas Keller, Shea Gallante, Jonathan Benno, Artem Orlovskyy and Chad Palagi will prepare a sumptuous dinner in tribute to their beloved friend, while pastry chefs Sébastien Rouxel, Stefanie Morgado, Kara Blitz, Katie Backlund and Scott Cioe will collaborate on the desserts.

The tragic passing of Chef Capizzi last September left the culinary community stunned and devastated. The dynamic and dynamic Capizzi suffered from glioblastoma, an aggressive type of brain cancer. Delaware North’s Patina Restaurant Group designed the tribute dinner as a fundraiser for Capizzi’s family, with all proceeds benefiting his wife Phyllis and their two children. The evening provides an opportunity for the restaurant community who loved him to come together and remember him, and an opportunity to launch a scholarship in his honor at his Alma Mater, The Culinary Institute of America.

The evening will celebrate the life and legacy of Chef Capizzi and the overwhelmingly positive impact he has had on those around him. Capizzi was a rare expert in all the pastry arts: a gifted baker, pastry chef, chocolatier, and ice cream and sorbet maker. Yet it was his teaching, his leadership, his camaraderie, his generosity and his grace that endeared him to those whose paths he crossed.

“Richard was an immense talent and a wonderful human being who graced our teams at Per Se and Bouchon Bakery. We owe Richard how we make our Bouchons, how we make our confectionery and many other things at the bakery. His legacy is everywhere,” said Thomas Keller.

The February 19 tribute includes a cocktail reception followed by a sumptuous six-course dinner with wine pairings. Priced at $1,250 per person, including drinks, taxes and gratuities, all proceeds will go to the Capizzi family.

Lincoln Ristorante will be offering a scholarship donation through the end of the year of $1 for each Tortino di Ciccolato con Pizelle dessert and each Big Easy Capizzi cocktail sold. This ancient 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 bitters.

Dinner Tribute to Richard Capizzi
Sunday, February 19, 2023
6 p.m. Cocktail hour
7 p.m. Dinner
at Lincoln Ristorante, 142 West 65th Street, New York, NY 10023

Reservations are open via

Sunday, February 19, 2023

Panelle of Chickpeas, Smoked Eggplant Puree, Pomegranate
Al Salto Risotto, Black Garlic Aioli, Crispy Garlic Crisp
Smoked sand, spices for pastrami, cauliflower panna cotta
Beef Tartare, Brick Sheet, Chives
Pressed Duck, Dates, Marsala Onions, Pistachio

Champagne Lanson Rosé, Cocktail Big Easy Capizzi

Potato torta, chicken egg mousse, black truffle
Chef Artem Orlovsky

Champagne Lanson Rosé, Cocktail Big Easy Capizzi

Japanese Hamachi
Regiis Ova Ossetra Caviar, with green apple and cucumber
Chef Thomas Keller and Chef Chad Palagi

Feudi Di San Gregorio ‘Cutizzi’ Greco di Tufo ’21

Devil’s Octopus Rigatoni
Homemade rigatoni with San Marzano tomato,
octopus, calabrian pepper and guanciale
Chief Shea Gallante

Cecchi Coevo Toscana IGT ’13

Short rib of beef braised in red wine,
cavolo nero, Marsh Hen Mills polenta, shavings of black truffles
Chef Jonathan Benno

Montalcino’s Poggione Brunello ’17

Hazelnut Chocolate
Milk chocolate cremeaux, crispy praline and hazelnut nougatine
Chef Sebastien Rouxel

Lanson Brut Champagne, Nonino Aperitif, Amaro Nonino Riserva

Chefs Stefanie Morgado, Kara Blitz, Katie Backlund, Scott Cioe

About Richard Capizzi:

Pastry chef Richard Capizzi has crafted refined interpretations of Italian classics: light, lush and beautifully constructed. He was known for his attention to detail and his artistry. Richard worked in what could be called the golden age of pastry, when no reputable restaurant would ever be without a pastry chef and often a pastry department. Earlier in his career, before becoming pastry chef at Lincoln Ristorante, he was assistant pastry chef at the Russian Tea Room, sous pastry chef when Per Se opened and later pastry chef for the restaurant and Bouchon Bakery. He has worked at the Cirque, at chef Jean Louis Palladin’s restaurant Napa, at the Kingdom of Chocolate in Lyon and at the Grand Hotel in Monte Carlo. At each position, he honed his craft, methodically perfected his skills.

Richard graduated first in his class from the Culinary Institute of America. He won the title of pastry chef of the year, as well as gold medals for the “most artistic plated dessert”, the “technical prize” of the Vatel club and the prize of the philanthropic culinary society for Outstanding Taste at the 14th Annual American Baking Competition in New York. in 2003. He was the youngest and first pastry chef to win the entire competition. While at Per Se Dessert Professional honored Richard as one of the Top 10 Pastry Chefs in 2009. With him as Pastry Chef, Lincoln Ristorante was awarded two New York Times stars and one Michelin star.

In 2021, the covid pandemic led him to expand his role as a pastry chef and become executive chef at Lincoln. He rose to the challenge with his usual focus and determination. Due to his selfless nature, only those closest to him knew that he had fallen ill with glioblastoma. He passed away in September 2022 at the age of 45, mourned by his wife, children and all who knew him.

# # #