Toronto's Basilio Pesce at Campagnolo
Chefs Robert Belcham and Basilio Pesce Unite for Fratello on June 25
Vancouver B.C., June 9, 2015—Two highly acclaimed Italian restaurants from opposite sides of the country unite for one night only in Vancouver. On Thursday, June 25, Chef Robert Belcham will share his Campagnolo kitchen with Chef Basilio Pesce of Toronto's Porzia to present Fratello (meaning brother in Italian). Pesce and Belcham both believe strongly in community—this special evening will celebrate the bond amongst chefs, the relationship nurtured between restaurant and supplier, and a supportive community of diners.
Pesce, famous for his handmade pasta and seasonal menus, will join Belcham to prepare an alla famiglia-style feast for 60 discerning guests. Diners will be treated to a cocktail reception followed by a seated five-course dinner served at communal tables. Belcham and Pesce have designed their menu to spotlight the freshest locally grown ingredients. Tickets are $100 plus tax and Eventbrite charge.
Dates: Thursday, June 25
Time: 6:30 pm
Price: $100 plus tax and Eventbrite charge
Tickets Include: A five course dinner* consisting of a snack, antipasti, pasta, main and dessert, beverage pairings, and a copy of the summer issue of MONTECRISTO Magazine.
*Due to the spontaneity of the menu and seasonality of ingredients substitutions will be politely declined.
Chill Out at Bistro Wagon Rouge
East Van French Eatery Launches New Menu For Summer
Vancouver B.C., June 5, 2015—Bistro Wagon Rouge introduces a lineup of cool new dishes and cocktails perfect for warm Vancouver nights. Classic French flavour combinations and techniques unite with West Coast ingredients to offer lighter fair for summer.
Chef/Owner Brad Miller and Chef de Cuisine Ryo Narumi have created five new additions to the menu that showcase ingredients from local purveyors including North Arm Farm, Two Rivers Specialty Meats and 7Seas. A variety of fresh herbs complement seasonal produce and quality meats. Although dishes like beef bourguignon and cassoulet will not make an appearance again until fall, guests can rest assured that fan favourites including steak frites will remain staples on the menu throughout the coming months.
Bistro Wagon Rouge Summer Dishes
Stuffed Squid $12
chorizo, couscous, olive, romesco, mint, fennel
Mint Pea Mascarpone Agnolotti $14
merguez, jus, greens
Pacific Halibut $26
herbed gnocchi, saffron broth, peas, carrot, watercress
Milk Braised Pork Shoulder $19
bean salad, pickled fennel, anchovy dressing
Ruby Trout $19
friseé, poached egg, dill, crispy potatoes
Bistro Wagon Rouge Summer Sippers
Down by the Basil $10
lillet blanc, gin, basil
rhubarb syrup, bubbles