The GOODS from Campagnolo
Vancouver, BC | “Bite your teeth into the ass of life and drag it to you!” – Ian Holm as Pascal, Big Night, 1996. One of the most adored movies amongst restaurant industry veterans is Big Night. The movie expresses both the passion and frustration experienced by many restaurateurs, while clearly demonstrating the level of dedication necessary to succeed in the restaurant business.
“Big Night is one of the best restaurant movies ever made,” says Ted Anderson, the executive chef at Campagnolo. “It captures a chef’s internal struggle to cook food that appeals to them, while desperately striving to please their guests.” Anderson has planned a family style banquet designed to engage, inspire and create a deeper connection between the guest and the chef. The menu pays homage to an array of dishes featured during the memorable feast in Big Night. Jaw dropping dishes include risotto tricolore, whole game hens, steelhead trout and suckling pig, and the extremely complicated baked pasta dish, timpano. Details and menu after the jump…
Campagnolo’s Big Night is priced at $75 per person and will take place in the upstairs private dining room on Wednesday, February 20, 2013 at 7pm. Dinner will be served alla famiglia at communal tables. Guests are invited to make their dinner reservations, for Campagnolo’s Big Night in advance by calling 604 484 6018. A credit card number is required to book.
Big Night Menu
(substitutions are politely declined)
Date: Wednesday, February 20, 2013
Location: Campagnolo Restaurant (1020 Main St., Vancouver B.C.)
Reservations: Big Night reservations must be made in advance by calling 604 484 6018. A credit card number is required to book.
Price*: Menu, $75.00
*beverages, applicable taxes and gratuity are additional.
Chef de Cuisine: Adam Vaughan
Restaurant Manager: Giovanni Giardino
Executive Chef: Ted Anderson
Director of Operations & Proprietor: Tim Pittman
Proprietor: Robert Belcham
Proprietor: Tom Doughty
Campagnolo offers affordable, casual Italian dining in a warm and welcoming space. The menu, crafted by Chef de Cuisine Adam Vaughan, boasts salumi (The Cure), pizza, pasta, risotto, and seasonally inspired main courses using only the finest ingredients. It’s simple and authentic. Each dish is inspired by the Piedmont and Emiglia-Romagna regions of Italy, where Pillay spent six months familiarizing himself with the cuisine. Sommelier Tom Doughty’s expertly chosen wine list focuses entirely on Italian and BC selections, balanced by Italian-influenced cocktails and a solid selection of beers.