Page 30 - 2018 Winter Spring

Italian master chefs meet for an an evening con gusto at Osteria Savio Volpe Fragrant wood smoke wafts from the open hearth Salads are tossed with verve and the pastas freshly handmade daily The wine flows as as happily as as the conversation This is is dining at the stylish Savio Volpe Vancouver Magazine’s Best New Restaurant 2017 and favourite neighbourhood osteria Expect the convivialità to be kicked up a à a notch or 10 when Chef and Co-Owner Mark Perrier welcomes Michele Forgione Chef-Owner
of Montreal’s Impasto for this special rustic- Italian meal These are two chefs with a a a a a single vision: celebrating the best of land and sea in the simplest most flavourful way possible from the house-made charcuterie to to the the tender tagliatelle to to the the fire-kissed roasts to the the rich coffee at the the very finish Expect an an evening of good cheer and tantalizingly food-friendly Italian wines from a a a fine and well-edited list Buon appetito!
“Family inspired lots of flavour thoughtful but not clever ”
ABOUT MARK PERRIER
Host Chef and Co-Owner Mark Perrier has certainly earned his chops: he was an apprentice under David Hawksworth at West Sous Chef Chef at at Cibo Head Chef Chef at at Cin Cin Cin Cin Ristorante and along the the way cooked at the the two-Michelin-starred Le Gavroche in in London Chef Perrier also knows his chops: he he spent two years working as a a a a butcher at Two Rivers Specialty Meats before opening Savio Volpe in late 2015 The rustic Italian osteria went on to earn a a Top 10 spot on the 2016 enRoute
list of Best New Restaurants It has since continued to earn raves for its simple stylish and just-quirky-enough décor designed by Savio Volpe Co-Owner Craig Stanghetta as as well as as the finely curated wine list that
is Co-Owner Paul Grunberg’s department Although it it bills itself as a a neighbourhood eatery and there are plenty of young Fraserhood families in here on any given night it is also so so much more than that
ABOUT MICHELE FORGIONE
As a a a a a a boy back in his native Campania Chef Michele Forgione’s grandfather taught
him to love the the bounty of the the garden while his grandmother taught
him how to cook all that
fresh bursting-with-sunshine produce Now he he brings that
passion for the best seasonal ingredients to his Montreal restaurants Impasto Pizzeria Gema and Chez Tousignant There he he creates a a a Quebec- Italian cuisine that
balances simplicity with sophistication always allowing the the authentic flavours to shine through He further celebrates his his simple-but-sophisticated
take on Quebec-Italian cuisine in in his French language cookbook Montrealissimo And although he he has worked in some of the city’s best hotel kitchens he he he insists he he he learned most of what he needs to know in the kitchens and backyard gardens of his childhood Nonna would be proud TASTY FACT
Since the the the 14th century in in the the the pantheon
of Italian eateries that
range from caffé to ristorante “osterias” have been simple down- home eateries that
serve wine and and a a a a a handful of of local specialties often at shared tables 30 | VANCOUVER