CHEF ANDREW RICHARDSON COOKS FROM CINCIN: WOOD-FIRED CUCINA

– Cookbook Launch Honours the Art of the Fire with a Truffle Dinner –

Executive Chef Andrew Richardson’s debut cookbook, CinCin: Wood-Fired Cucina, is both a story about his passionata for wood-fired grills and a cook’s go-to for CinCin Ristorante’s iconic, Italian-inspired dishes that have been collected and perfected during its 26 years on Robson Street.

In celebration of Chef Andrew’s cookbook launch, CinCin Ristorante will feature a stellar, truffle-intense dinner to coincide with the restaurant’s annual Mushroom & Truffle Festival. This book launch and wine dinner on Tuesday, November 15th promises to be a spectacular autumn tasting of flavours, flights, and fungi. The rustic, wood-fired dinner will be paired with vintage Carpineto wines selected by Wine Director Shane Taylor and include a complimentary signed copy of Chef Andrew’s cookbook. Carpineto Principal and Export Manager Antonio Zaccheo Jr. will attend and speak to the wines.

The Menu

Reception

Carpineto Spumante

Antipasti

Lobster from Nova Scotia cooked over fire

warm la ratte potato salad – Burgundy truffle

Farnito Chardonnay 2014

Primi

Semolina gnocchi ‘Romani’

parmesan – San Marzano tomato sauce – Burgundy truffle

Chianti Classico Riserva 1993 & Rosso di Montalcino 2013

Secondi

Wood-grilled Alberta lamb rack

salsify – truffled cannellini bean puree – Burgundy truffle

Vino Nobile Di Montepulciano Riserva 1996 & Brunello Di Montalcino 2010

Contorni

10-hour rib eye of beef – hung over the fire

Wild foraged fall mushrooms – shaved white truffle from Alba

Molin Vecchio 2001 & Poggio Sant’Enrico 2001

Dolci

Maple roasted apples and walnut praline

toasted brioche – smoked milk gelato

Farnito Vin Santo Del Chianti 1996

Tuesday, November 15th, 2016

CinCin Ristorante

Five-Course Truffle Dinner with Carpineto Wines

6:30 pm Reception | 7:00 pm Dinner | 9:15 pm Book Signing

$225 per person plus taxes includes a personalized signed copy of the cookbook

Tickets can be purchased through Barbara-Jo’s Books to Cooks at 604 688 6755 or through Restaurant Director Richard Luxton at richard@nullcincin.net or 604 688 7338.

“This book has always been a story that I’ve wanted to share,” Chef Andrew says. “I’ve been writing recipes for as long as I can remember, knowing that a collection of signature dishes would be a representation of all the wonderful people that pass through the kitchen – from our suppliers and producers to the entire team that make up the CinCin family.”

CinCin: Wood-Fired Cucina contains 80 recipes calibrated for the home cook, as well as colourful photographs by Kevin Clark Studios that inspire celebrating food with friends and family. The internationally-acclaimed Argentinean chef Francis Mallmann, who is renowned for his use of open fire and hailed for his authorship of several best selling cookbooks, has provided a foreword to CinCin’s cookbook. Signature dishes such as goat cheese salad – Chioggia beets, smoked orange vinaigrette and pistachios, ravioli of ricotta and Parmesan – truffle, parsley and roasted hazelnuts, and grilled peaches with amaretto – caramelized hazelnuts and vanilla mascarpone, are delightfully highlighted with wine pairing suggestions from one page to the next. Additionally, there are plenty of practical shopping and preparation tips and techniques intermingled throughout the book.

The cookbook is now available for $37.95 plus tax at fine booksellers including Barbara-Jo’s Books to Cooks in Vancouver, through online retailers such Indigo Books and directly from CinCin Ristorante and Toptable Group.

ABOUT TOPTABLE GROUP:

One of Canada’s leading hospitality groups, Toptable Group has six elegant yet approachable restaurants in Vancouver and Whistler: Araxi Restaurant and Oyster Bar and The Cellar by Araxi, Bar Oso, CinCin Ristorante, Blue Water Cafe, West Restaurant, and Thierry Cafe.  More information can be found online at www.toptable.ca.