Bauhaus restaurant is setting the table

Bauhaus restaurant is setting the table

BAUHAUS AND CIOPPINO’S UNITE FOR SPECIAL CULINARY EVENING 

 

On January 27th, Bauhaus restaurant is setting the table for a remarkable eight-course dinner prepared by two of Vancouver’s most celebrated chefs.  Bauhaus’s own Michelin Star Chef Stefan Hartmann will be joined in the kitchen by award-winning chef Pino Posteraro of Cioppino’s restaurant, for a unique German/Mediterranean feast, with each chef contributing four exquisite dishes.

Both Hartmann and Posteraro are well known for their commitment to using only the finest ingredients, prepared in ways that surprise and delight.  Chef Hartmann is noted for his “new German cuisine,” while also earning a reputation for his flair in transforming traditional dishes into contemporary creations.

Chef Posteraro is recognized for his focus on the lightness of taste in his Italian and Mediterranean dishes, electing to use the finest olive oils in lieu of heavier animal fats and creams.

Guests will be treated to six savoury dishes and two desserts, each inspired by that chef’s country of origin.

“We wanted to create an exceptional culinary event for Vancouverites, one they don’t get to experience every day,” says Bauhaus owner Uwe Boll.  “I’ve always been a big fan of Pino’s and of his cuisine, and I’ve dined at his restaurant countless times over the years.  To have him join forces with Stefan will truly be a special treat for our guests.”

The price for the eight-course tasting menu is $95.00 and seating is limited.  To reserve your space, please contact reservations@nullbauhaus-restaurant.com.

 

Menu

German ham, onsen egg, asparagus

Light lobster bisque, Pacific crab-apple remoulade, lobster gnocchi

Mackerel, blood sausage, apple, onions

Pinched ravioli, truffle sauce

Veal loin, sweetbreads, brioche, carrots

Alberta wild boar “Black Forest” coffee and chocolate, preserved cherry sauce

White chocolate, lychee, rose water, champagne

Variation of Cacao Barry Tanzanie chocolate

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