Mark McEwan's Fabbrica
Chef Mark McEwan, chef and owner of critically acclaimed Toronto restaurants North 44, Bymark and One, returns to Vancouver to celebrate his new book, Mark McEwan's Fabbrica. This sumptuous collection of recipes takes on an Italian twist to Chef McEwan's detailed and refined cuisine. He features a broad range of Italian dishes that are simple and delicious, including many that are served at his newest restaurant, Fabbrica. Barbara-Jo's Books to Cooks hosts two exciting events with Chef McEwan.
On Monday, October 31 at 6:00 p.m. join us at the shop for a celebratory reception with Chef Mark McEwan. Guests will meet Chef McEwan and enjoy a cooking demonstration, lively conversation, and a delicious taste of Mark McEwan's Fabbrica. Libations for the evening are sponsored by the Vendemmia Group. Tickets are $50.00 and include a signed copy of Mark McEwan's Fabbrica.
Books to Cooks and CinCin Ristorante are pleased to host a special dinner with Chef Mark McEwan on Tuesday, November 1 at 6:30 p.m. This evening Chef Todd Howard of CinCin will treat guests to a delectable meal inspired by Mark McEwan's Fabbrica. The menu for this evening:
Please visit our website at www.bookstocooks.com for more information about these and many more events. Please call 604-688-6755 to register.
On Monday, October 31 at 6:00 p.m. join us at the shop for a celebratory reception with Chef Mark McEwan. Guests will meet Chef McEwan and enjoy a cooking demonstration, lively conversation, and a delicious taste of Mark McEwan's Fabbrica. Libations for the evening are sponsored by the Vendemmia Group. Tickets are $50.00 and include a signed copy of Mark McEwan's Fabbrica.
Books to Cooks and CinCin Ristorante are pleased to host a special dinner with Chef Mark McEwan on Tuesday, November 1 at 6:30 p.m. This evening Chef Todd Howard of CinCin will treat guests to a delectable meal inspired by Mark McEwan's Fabbrica. The menu for this evening:
Reception
House cured trout, shaved beetroot and balsamic caviar
Organic squash cappelleti, black truffle and brown butter
Duck tart with B.C. porcinis and Walla Walla onion
Adriano Adami, Bosco di Gica, Prosecco di valdobbiadene
Dinner
Polpi e ceci
Wood oven grilled octopus with chickpeas and salami
House cured trout, shaved beetroot and balsamic caviar
Organic squash cappelleti, black truffle and brown butter
Duck tart with B.C. porcinis and Walla Walla onion
Adriano Adami, Bosco di Gica, Prosecco di valdobbiadene
Dinner
Polpi e ceci
Wood oven grilled octopus with chickpeas and salami
Gnocchi con ragu d'agnello e ricotta alla mentaHouse made gnocchi with lamb Bolognese and mint ricotta
Trota con vongole e salsiccia
Steelhead trout with clams and Italian sausage
Costolette di manzo con polentaBraised short ribs with polenta
Barbabietole arroste con pistacchi
Wood oven roasted beets with Sicilian pistachios
Tiramisu di FabbricaTiramisu
Tickets for this uniquely delicious evening are $99.00 and include a signed copy of Mark McEwan's Fabbrica (Beverages at table and gratuities are additional). CinCin Ristorante is located at 1154 Robson Street.
Please visit our website at www.bookstocooks.com for more information about these and many more events. Please call 604-688-6755 to register.