Thursday, September 1, 2016

swine and dine

just because i love the name of this:

 

Camp_ROMA_LOGO 3                                         peloton-de-la-muerte-mezcal

 

On Wenesday September 7th, Campagnolo ROMA will be hosting its second 'Swine and Dine' dinner.

The dinner will feature a whole suckling pig served family style, in 5 courses.
The courses will be presented literally from nose, to tail, alongside some of the 
best produce in the province, paired with Peloton de la muerte mezcal.

Tickets are limited, so don't wait.
$85 inclusive of tax and service

 

MENU

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terrine of jowl and foie gras - fermented pickles
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smoked rillettes of shoulder - fried crispy with condiments
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whole roasted rack and saddle - eggplant caponata
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pressed trotter and offal terrine - chilliwack sweet corn
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pork fat butter tart - candied bacon
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About Campagnolo ROMA

Campagnolo Roma is located in the old Italian neighbourhood of Vancouver's East Village and features the specialties of Rome. Serving classic antipasti, pastas and pizzas using local, fresh ingredients in a casual atmosphere. We pride ourselves on sourcing the highest quality ingredients and working directly with farmers and fishermen. We proudly support Organic Ocean Products in Vancouver, Sloping Hill Farm in Qualicum Beach, Stoney Paradise Farm in the Okanagan Valley and many more. 

About Peloton De La Muerte


100% Agave Espadín (Agave angustifolia), made by master mezcalero Cutberto Santiago in Santiago Matatlán, Oaxaca, and bottled at 41% ABV. The name and label of Pelotón de la Muerte, which means Brigade of Death, commemorates the flag used by the insurgents during the Mexican Revolution who called themselves "the squadron of death for the suffering Hidalgo", who tried to enact revenge for the death of the priest Miguel Hidalgo y Costilla, the founding father of Mexico's independence. Cutberto use ancient traditional methods, starting with cooking the Espadín agave in a stone pit oven for 4-6 days covered with lava rocks, after which it ferments for four days or more in wooden vats using only wild yeast from the ambient environment. It is then double-distilled with agave fiber in copper pot stills. All the wild agaves used to produce Pelotón de la Muerte are organically grown.

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