Tiffin Project

Events Pictorial: Temper Chocolate and Pastry & Quinto Quarto at Campagnolo ROMA Restaurant

by Brian K Smith on March 29, 2014

Post image for Events Pictorial: Temper Chocolate and Pastry & Quinto Quarto at Campagnolo ROMA Restaurant

Come inside and check out some photos from the latest events Urban Diner has attended over the last few weeks…

Steve Hodge – Chef / Owner of Temper livens up West Van’s Dundarave neighborhood with ( left to right ) back row – strawberry, basil and black pepper truffle, apricot truffle, piña colada truffle. Bottom row- fresh mint, ginger root and Lemon, and milk chocolate 40% Crispy mouth watering chocolate coconut croissant Signature Desserts – ( left to right ) hazelnut gateaux, pineau dis charentes cheese cake, pistachio and strawberry Mille fruille Fresh and Tasty – ( left to right ) pain aux raisin, potica, laminated brioche Chef Steve Hodge and staff show off Temper’s coconut double bake pastry Chef Steve Hodge with his Signature West Coast Bear and a tray full of Hearts ready to fill Truffles – pink pepper corn, vanilla and bourbon, 70% Amazing sandwiches – Montreal smoked meat, Cali veggie, Chicken Waldorf and Curry Chicken. Classic Milk and Cookies – Temper style Wonderful Temper Collection that will make you a hero at any occasion! Campagnolo ROMA Restaurant Manager, Giovanni Giardino and R&B Brewing Co. Co-Owner, Rick Dellow introduce Quinto Quarto, discuss the history of eating offal in Italy, and describe the special cask conditioned beer pairings for the dinner. Campagnolo ROMA Restaurant Manager, Giovanni Giardino, taps the R&B fresh hopped ESB casks Quinto Quarto Course 1- Crispy Pig’s Ears and Geoduck with preserved green tomato and lemon aioli Quinto Quarto Course 2 Fraser Valley Pekin Duck Three Ways – grigliato duck feet, duck gizzards frito, duck heart tar tare alla puttane Quinto Quarto Course 3 – Roasted Lambs Kidney, pine nuts, fennel, tarragon Guest enjoy passing around a growler of R&B Smoked Porter

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Quinto Quarto Course 4 – Pacific Octopus, freggola, octopus sanguinaccio, peas Quinto Quarto Course 5 – Braised Lamb Neck, root vegetables, drippings Quinto Quarto Course 5 – Accompanying the lamb neck -  bone marrow with grilled black kale, celery root Campagnolo ROMA server, Mellisa. with Bone Marrow in front of the R&B casks Quinto Quarto Course 6 – Cherry Panna Cotta with sponge toffee, white chocolate, candied pork crackling, Mission fig, and foie gras soft-serve, Italian merengue, candied mint, and plums Campagnolo ROMA’s Chef de Cuisine Joachim Hayward (back row, second from the left) and Restaurant Manager Giovanni Giardino (far right) and their award-winning kitchen and service team.

{ 1 comment… read it below or add one }

Bob Loblaw March 31, 2014 at 9:10 am

I think you forget to mention what beer was paired with each course.

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