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Campagnolo ROMA To Host Nose-To-Tail Supper With Woodford Reserve, July 27th

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The GOODS from Campagnolo Roma

Vancouver, BC | On the evening of Wednesday, July 27th, Campagnolo ROMA and Woodford Reserve will be hosting a five course dinner. The dinner will feature a whole suckling pig served family-style. The courses will be presented from nose to tail (literally) alongside some of the best produce in the province and bourbons from Woodford Reserve. Tickets are limited, so don’t wait. $65 inclusive of service.

Buy tickets at https://campagnoloroma.eventbrite.ca

MENU

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crown roast – fermented pickles

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ragu of neck and shoulder – tagliatelle

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whole roasted rack – pepperonata

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pressed trotter and offal terrine – romano beans

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pork fat semifreddo – crackling ‘churros’, candied prosicutto

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About Woodford Reserve | One of Kentucky’s oldest and smallest distilleries, the present day Woodford Reserve Distillery is built on history, sitting on Kentucky’s oldest distilling site where Elijah Pepper began crafting whiskey in 1812. It was on these same hallowed grounds that years later Master Distiller James Christopher Crow perfected his whiskey-making methods, which today have become common practice, including the implementation of sour mash into fermentation.

Details


2297 East Hastings Street | Vancouver, BC
Tel: 604-569-0456
Email: [email protected]
Web: www.campagnoloroma.com
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Roma is open seven days a week serving dinner from 5pm – 10pm and lunch from 11:30am – 2:30pm, and weekend brunch from 10:30am – 2:30pm. Seating is available on a first come, first served basis with reservations only taken for parties of eight or more dining with one of ROMA’s alla famiglia group menus.

Gallery

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Key People

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Chef de Cuisine | Jesse McMillan
Restaurant Manager | Colin Turley
Director of Operations | Tim Pittman
Proprietor| Robert Belcham
Proprietor| Tom Doughty

About Campagnolo ROMA

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Located in the old Italian district of Vancouver’s East Village, Campagnolo ROMA serves rustic dishes inspired by the classics of Rome. The menu is simple, focusing on antipasti, pasta and pizza complemented by an extensive features board showcasing the freshest seasonal ingredients available. Quality, value and flavour drive the cocktail and wine program. The small yet comprehensive wine list offers Italian and B.C. options, while locally brewed beer and hand crafted cocktails round out the bar. The room is intimate and adorned with the familiar & eclectic, including damask wallpaper, a touch of lace, wood accents and a few of Nona’s lampshades.

Reviews

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“The Hired Belly is always impressed when a restaurant hits the ground running. That’s the case with Campagnolo Roma.” – Tim Pawsey, The Vancouver Courier.

“Campagnolo Roma cuts to the chase: the food.” – Mia Stainsby, The Vancouver Sun.

2009 Vancouver Magazine Restaurant Awards – Chef of the Year, Robert Belcham

“An ego-free chef who’s making some of the best food this city has seen.” – Vancouver Magazine

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