The GOODS from Cioppino’s
Vancouver, BC | On Friday, November 23, award-winning Chef Pino Posteraro of Cioppino’s will join forces with Chef Heinz Beck of La Pergola, Rome, for a gourmet dinner. Organized by the Consulate General of Italy in Vancouver and the Italian Chamber of Commerce in Canada-West, this not-to-be-missed chef collaboration is part of the 2018 edition of the Week of the Italian Cuisine in the World, a worldwide event that celebrates Italian cuisine in major cities around the globe. The two chefs will present the dinner at Cioppino’s Mediterranean Grill in Yaletown at 6:30pm. Tickets are limited and available by phoning the restaurant directly.
Chef Heinz Beck is best known for his cuisine at the famous restaurant La Pergola in Rome. Internationally-renowned and Michelin-recognized, Chef Beck’s unique interpretation of modern cuisine goes beyond his undisputed culinary talent to include the utmost attention towards the selection of ingredients and their transformation into highly innovative flavours. Chef Beck has been heralded as a leader in the Italian and Mediterranean culinary tradition. This will be Chef Beck’s first visit to western Canada.
Chef Pino Posteraro has been at the helm of Cioppino’s in Vancouver for 19 years. In that time Chef Pino and his restaurant have been recognized year over year as one of the top Italian fine-dining establishments in Canada. The restaurant makes regular appearances on Canada’s 100 Best list and was awarded top honours for Italian Fine Dining by Vancouver Magazine, earning a gold honour in 2018. Chef Pino’s own achievements are considerable and include a Knighthood of the Order of the Star of Italy.
The dinner is set to be a fusion of Chef Beck and Chef Pino’s luxurious, yet unexpected version of Italian dining. In its third edition, Week of the Italian Cuisine in the World is an annual international event primed to celebrate Italy’s culinary excellence and food education. The event aims to promote Italy’s tradition of high-quality food and wine central to the Italian identity and culture. Tickets to Chef Heinz’s and Chef Pino’s dinner are $300 per person inclusive of wine pairings, plus tax and gratuities. To reserve a ticket, call 604-688-7466.
Carpaccio of Sea Scallops with Smoked Potato Puff, Asparagus and Caviar
Carpaccio di capesante su spuma di patate affumicate, asparagi e caviale
Lightly Seared Tuna with Lentils, Marinated Mushrooms and DOP Buffalo Mozzarella
Tonno scottato con lenticchie di Castelluccio, funghi marinati e mozzarella di bufala DOP
Sedanini De Cecco with Red Shrimps, Smoked Aubergine Coulis and Croutons
Sedanini De Cecco con gamberi rossi, purea di melanzana affumicata e croccante di pane
Alberta Wild Boar Two Ways with Japanese Squash and Chestnuts
Duo di cinghiale dell’Alberta con castagne e zucca giapponese
Hazelnut Crunch with Ricotta Ice Cream and White Truffle from Alba
Croccante alle nocciole con gelato di ricotta e tartufo bianco d’Alba
Or Noir™ Pino Nero 71.9 % Dark Chocolate Four Ways
Variazione di cioccolato Pino Nero Grand Cru Calabria Or Noir™
Each course will be paired with specially selected wines