The GOODS from CinCin
Vancouver, BC | Executive Chef Andrew Richardson’s debut cookbook, CinCin: Wood-Fired Cucina, is both a story about his passionata for wood-fired grills and a cook’s go-to for CinCin Ristorante’s iconic, Italian-inspired dishes that have been collected and perfected during its 26 years on Robson Street.
In celebration of Chef Andrew’s cookbook launch, CinCin Ristorante will feature a stellar, truffle-intense dinner to coincide with the restaurant’s annual Mushroom & Truffle Festival. This book launch and wine dinner on Tuesday, November 15th promises to be a spectacular autumn tasting of flavours, flights, and fungi. The rustic, wood-fired dinner will be paired with vintage Carpineto wines selected by Wine Director Shane Taylor and include a complimentary signed copy of Chef Andrew’s cookbook. Carpineto Principal and Export Manager Antonio Zaccheo Jr. will attend and speak to the wines.
The Menu
Reception
Carpineto Spumante
Antipasti
Lobster from Nova Scotia cooked over fire
warm la ratte potato salad – Burgundy truffle
Farnito Chardonnay 2014
Primi
Semolina gnocchi ‘Romani’
parmesan – San Marzano tomato sauce – Burgundy truffle
Chianti Classico Riserva 1993 & Rosso di Montalcino 2013
Secondi
Wood-grilled Alberta lamb rack
salsify – truffled cannellini bean puree – Burgundy truffle
Vino Nobile Di Montepulciano Riserva 1996 & Brunello Di Montalcino 2010
Contorni
10-hour rib eye of beef – hung over the fire
Wild foraged fall mushrooms – shaved white truffle from Alba
Molin Vecchio 2001 & Poggio Sant’Enrico 2001
Dolci
Maple roasted apples and walnut praline
toasted brioche – smoked milk gelato
Farnito Vin Santo Del Chianti 1996
Tuesday, November 15th, 2016
CinCin Ristorante
Five-Course Truffle Dinner with Carpineto Wines
6:30 pm Reception | 7:00 pm Dinner | 9:15 pm Book Signing
$225 per person plus taxes includes a personalized signed copy of the cookbook
Tickets can be purchased through Barbara-Jo’s Books to Cooks at 604 688 6755 or through Restaurant Director Richard Luxton at [email protected] or 604 688 7338.
“This book has always been a story that I’ve wanted to share,” Chef Andrew says. “I’ve been writing recipes for as long as I can remember, knowing that a collection of signature dishes would be a representation of all the wonderful people that pass through the kitchen – from our suppliers and producers to the entire team that make up the CinCin family.”
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.
The cookbook is now available 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
1154 Robson Street | Vancouver, BC | V6E 1B5 | MAP
Voice: 604-688-7338
Web: cincin.net
Email: [email protected]
Gallery
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
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