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‘CinCin’ Chef Andrew Richardson Set For Special Dinner Inspired By New Cookbook

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The GOODS from CinCin

Vancouver, BC | For the past 26 years, CinCin Ristorante has mastered the art of the fire through its signature cookery with wood-burning fornos and grills — famously perfuming Robson Street with heady aromas and fragrant smoky notes. It is a natural evolution that Executive Chef Andrew Richardson put pen to paper to share a collection of his favourite recipes in CinCin: Wood Fired Cucina. The newly minted cookbook exemplifies the restaurant’s signature wood-fired cooking techniques and his interpretation of modern Italian dishes married with seasonal West Coast ingredients.

To celebrate the launch of the book, Chef Andrew and his brigade will grill a montage of fruits, vegetables, prime cuts, and fish on rustic street fires directly on Robson Street.

Feast of the Fire

CinCin Ristorante | October 13th, 2016

$175 per person plus taxes and gratuities, inclusive of a personalized copy of the cookbook
6:00 pm Street Fires Demo | 6:30 pm Reception | 7:00 pm Dinner | 9:15 pm Book Signing

The multi-course dinner menu, paired with vintages from Stile Brands and Mark Anthony Wine & Spirits, highlights recipes drawn from the pages of the book and includes:

Antipasti
Goat cheese salad — golden and chioggia beets
smoked orange vinaigrette and pistachios

Primi
Ravioli of fire-cooked squash
brown butter, sage and hazelnuts — fresh toscano pecorino

Pesce
Pacific salmon cooked on bamboo over fire
smoked eggplant, giambotta and grilled rapini

Carne
Ribeye of alberta beef hanging over burning coals
potatoes with prosciutto and parmesan, ash-roasted onions — salmoriglio

Dolci
Maple-roasted apples
smoked milk gelato, vanilla crumble — toasted brioche

Chef Andrew believes that the essence of Italian cuisine is found cooking in rhythm with the seasons and allowing fresh local ingredients to shine. After decades of experience gained in leading kitchens in England, California, Whistler, and Vancouver, Chef Andrew’s passion for wood-fired cooking has led to the installation of a massive Grillworks Infierno™ in the CinCin kitchen, garnering much acclaim from both local and international guests.

“Italian cooking need not be intimidating, and in this cookbook you will find recipes that are straightforward and accessible for the home cook,” Chef Andrew says. “I believe in simplicity and the interaction of absolutely prime ingredients on the plate — the passionata as the Italians say. Less is often more, especially in Italian cookery.”

CinCin: Wood Fired Cucina contains 80 recipes calibrated for the home cook, as well as colourful photographs by Kevin Clark Studios that inspire celebrating food with friends and family. The internationally-acclaimed Argentinean chef Francis Mallmann, who is renowned for his use of open fire and hailed for his authorship of several best selling cookbooks, has provided a foreword to CinCin’s cookbook. Signature dishes such as goat cheese salad — Chioggia beets, smoked orange vinaigrette and pistachios, ravioli of ricotta and Parmesan — truffle, parsley and roasted hazelnuts, and grilled peaches with amaretto — caramelized hazelnuts and vanilla mascarpone, are delightfully highlighted with wine pairing suggestions from one page to the next. Additionally, there are plenty of practical shopping and preparation tips and techniques intermingled throughout the book.

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The cookbook will be available beginning October 3rd, 2016 for $37.95 plus tax at fine booksellers including Barbara-Jo’s Books to Cooks in Vancouver, through online retailers such as Indigo Books, and directly from CinCin Ristorante and Toptable Group.

DETAILS

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1154 Robson Street | Vancouver, BC | V6E 1B5 | MAP
Voice: 604-688-7338
Web: cincin.net
Email: [email protected]

Gallery

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Hours

Ristorante: 4:30pm-11pm
Bar: Nightly from 4:30pm – midnight

Our Team

Andrew Richardson, Executive Chef
Lewis Birch, Pastry Chef
Richard Luxton, Restaurant Director
Elle Boutilier, Restaurant Manager
Shane Taylor, Wine Director
Jamie Lauder, Assistant Wine Director
David Wolowidnyk, Bar Manager

About CinCin Ristorante

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A winding stone staircase leads upward from bustling Robson Street to this celebrated Vancouver dining room, recognized for its contemporary, Italian inspired menu and award-winning wine cellar. The elegant marble bar is a central feature, accented by stone walls hung with original artworks, and punctuated with tall arched windows that open onto a secluded terrace. Housed in the private dining room, part of CinCin’s value-driven wine collection is on display: deep and global with rare vintages, boutique finds, and an extensive half-bottle selection.

An ingredient-driven, seasonal focus sets the tone for CinCin’s menu, with distinctive dishes embracing the traditions of Italy.

Restaurant Director Richard Luxton and his service team choreograph unrivalled dining experiences, committed to their exemplary wine program and his own industry-leading service standards.

Accolades

Wine List Award, Gold
Recognized for ‘Greatest Gains’
Vancouver International Wine Festival, 2015

Best Upscale Italian, Bronze
Vancouver Magazine Restaurant Awards, 2014-2015

Wine List Award, Silver
Vancouver International Wine Festival, 2014

‘Best of’ Award of Excellence
Wine Spectator, 2013-2014

Best Upscale Italian, Silver
Vancouver Magazine Restaurant Awards, 2012-2013

Premier Crew Service Award, Jamie Lauder
Vancouver Magazine Restaurant Awards, 2013

Certificate of Excellence
Trip Advisor, 2013

Achievement of Distinction in Dining
DiRoNA, 2013

World’s Most Imaginative Bartender, David Wolowidnyk
BOMBAY SAPPHIRE® World’s Most Imaginative Bartender Competition, Morocco, 2012

Best Formal Italian, Silver
Vancouver Magazine Restaurant Awards, 2006-2007, 2011

Best Last Course, Gold
Vancouver Magazine Restaurant Awards, 2010

Best Italian Fine Dining, Silver
Vancouver Magazine Restaurant Awards, 2005

Best Last Course
Vancouver Magazine Restaurant Awards, 2004

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