GOODS: Upstairs Campagnolo Supper Club To Present A Nose To Tail Feast On April 17

April 4, 2013.
1020 Main St | 604-484-6018 | campagnolorestaurant.ca | 1944 West 4th | 604-288-7905 | refuelrestaurant.com

The GOODS from Campagnolo

Vancouver, BC | Campagnolo Supper Club presents Get Cracklin, a nose-to-tail feast of whole roasted suckling pig to be held on April 17. Chef Ted Anderson is preparing an array of seasonal sides to be served family style and shared at communal tables to complement the pig. There are only 30 seats available, so get cracklin! Details after the jump…

‘Get Cracklin’
Campagnolo Restaurant (1020 Main St.)
Upstairs Private Dining Room
April 17, 2013
7:00pm
$59* (inclusive of tax, service charge and tip)
*beverages are additional
Buy Tickets at: http://getcracklin.eventbrite.com/

About the Campagnolo Supper Club | Campagnolo Restaurant is honoured to have some incredibly talented cooks on their team. Although they specialize in Italian cuisine, their chefs and cooks are only limited by their imaginations. The Campagnolo Supper Club allows the team to explore new ideas, celebrate many traditions and techniques. A new event will occur every month and will be posted on their website and facebook page.

Details

1020 Main St, Vancouver, BC V6A 2W1 | MAP
Tel: 604-484-6018
Web: www.campagnolorestaurant.ca | Twitter | Facebook
Email: info@campagnolorestaurant.ca

Gallery

  • Campagnolo (Opening Night)
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  • Campagnolo | 1020 Main St. | Strathcona | 604-484-6018 | www.campagnolorestaurant.ca
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The Team

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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

About Campagnolo

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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.

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