The GOODS from Campagnolo

Vancouver, BC | One of the most exciting seasonal ingredients to grace the beautiful city of Vancouver is the B.C. spot prawn. They are here for a good time, not along time arriving in May and usually not available past the first or second week of June. In honour of this local delicacy, chefs Robert Belcham and Ted Anderson bring their annual B.C. spot prawn boil to the Campagnolo Supper Club. In their 6th year of preparing this highly anticipated boil for Vancouver diners, they will host the event every Wednesday in May, starting May 8 in the upstairs private dining-room at Campagnolo.

Guests will spread out along communal tables and share in a massive boil of spot prawns, Sawmill Bay clams, house-made chorizo sausage and seasonal vegetables. This is a roll-up-your-sleeves and dig-in kind of affair. R&B Brewing Co. is making a cask conditioned beer for each dinner, and beer is included. In addition, guests can bring their own wine selections with no corkage fee attached, or they can choose from the incredible reserve list of rieslings for an additional cost. Details after the jump…

B.C. Spot Prawn Boil

Location: Campagnolo Restaurant, 1020 Main St. (upstairs dining room)
Price: $59 (includes beer, tax and gratuity. Eventbrite service charge is additional)
Tickets: Tickets can be purchased at bcspotprawnboil.eventbrite.com
Dates: May 8, 15, 22 and 29
Time: 7pm

Details

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

Gallery

The Team

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

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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