Join us at the Ryland Inn for night two of our Spring Dinner Series with Chef Anthony Bucco. We’ll be welcoming our friend, Marie Charlotte, proprietor of Piro Olive Oil and Bonini Vinegar, as Chef Bucco expertly crafts each course using a specific aged balsamic vinegar, along with the floral forward EVOO.

1^st Course

Fluke Crudo – 8yr
‘Nduja Vinaigrette, Grapes, Radish

Domaine Pichot, Vouvray, 2022

–

2^nd Course

Creste de Gallo – 3yr/18yr
Morels, Ramps, Aged Pecorino

Ken Wright Cellars, Pinot Noir, Willamette Valley, 2022

–

Entree

Veal Osso Bucco– 25yr
Gremolata, Spring Onion, Baby Turnips

Michele Chiarlo, ‘Il Principe, Nebbiolo, Langhe, 2021

–

Dessert

Strawberries – 50yr
Vanilla Ice Cream 

Ceretto, ‘I Vignaioli Di Santo Stefano’, Moscato d’Asti, 2022

Meet the Chef…

Chef Anthony Bucco is a leading industry figure in the vibrant New Jersey restaurant scene, with an illustrious career that spans several decades. In his current role as the Senior Vice President of Culinary Operations at Landmark Hospitality, Chef Bucco oversees Landmark’s widespread portfolio of seven restaurants, and serves as a mentor to numerous budding talents across the company and state.

Throughout his culinary journey, Chef Bucco has received widespread acclaim, including a coveted 4-star rating from the Star-Ledger, as well as the highest rating (Excellent) from The New York Times and AAA’s prestigious Four Diamond Award. Chef Bucco’s leadership in renowned establishments such as Landmark Hospitality’s The Ryland Inn and Felina has left an indelible mark on the New Jersey restaurant landscape. Beyond his professional achievements, Anthony Bucco is known for his philanthropic spirit, supporting various charitable causes including advocating for small-family farmers, improving school lunch programs, combating hunger, and nurturing culinary education.