Chef Robert Belcham – Campagnolo
As one of the EAT! Vancouver Ambassadors, we’re catching up with the chefs at this culinary festival! Here’s a little bit about Chef Robert Belcham from Campagnolo. EAT! Vancouver takes place from November 4 to 9, 2019 and features culinary collaborations between award-winning local and special guest chefs from across Canada and the United States. Experience a culinary experience like none other from this year’s events including: EAT! Dinner Series, EAT! Harvest, EAT! Pastry Day and EAT! Expert Classes.
Tell us a little bit about your restaurant and/or style of cooking.
I have an Italian restaurant, Campagnolo, that emulates the cuisine of Northern Italy. We utilize a farm to table approach to our food and put our west coast take on it.
Where do you eat in your city?
Maenam, Kissa Tanto, The Fish Counter, Burdock and Co. Fat Mau, Harvest, Moderne Burger, Masayoshi, and on and on.
What would be your ideal food day?
Exploring the markets and small restaurants of a new city with my partner and son.
What trend do you wish would die?
The shortening of classic terms, demi for demi glace, appys for appetizer, mayo for mayonnaise. It drives me nuts. You are not saving time shortening the word and it looks like you are uneducated.
What trend/s do you wish would be next?
The general public embracing the idea that good food cost good money. Hospitality professionals are worth the extra money.
What ingredient do you always have on hand?
Salt/ lemon. They enhance the flavour of everything.
What’s your go-to recipe when you’re eating at home?
I rarely cook the same thing twice, except my chicken wings, they are not too bad at all.
What equipment do you wish you had in your kitchen?
Now that I have a bit more time to cook at home, I really need to invest in a kitchenaid mixer.
What cookbook do you suggest every cook should have?
There are so many, but a good rule of thumb is to learn to walk before you run.
Culinary Artistry – Dorenburg/ Page
Ma Gastronomie- Fernand Point
Larousse Gastronomique
La Technique- Jacques Pepin
What is one of the dishes you will prepare for Eat Vancouver?
We have specialized in house made salumi for the last 11 years. We procure our pork from very small, low production farms that specialize in quality not quantity.
What are you most looking forward to about Eat Vancouver?
Getting to meet and cook with Craig Harding. Bringing Chefs together is one of my favourite aspects of this great event.
Can you share a recipe with us?
Spaghetti Carbonara – Serves 4
1/2c guanciale, diced, usually found at an Italian deli
2 tbsp extra virgin olive oil
2 generous tsp freshly ground black pepper
1/4c red onion, very thinly sliced
1/2c dry white wine
1 whole large egg
1/2c pecorino romano, grated very fine
400g fresh spaghetti
Bring a large pot of cold water to a boil and season heavily with salt. In a small bowl, mix the egg and grated pecorino and reserve. In large saute pan, over medium high heat, add in the extra virgin olive oil. add in the diced guanciale and slowly cook until it renders some of it fat and starts to crisp. Add in the red onion and cook until translucent, add in the black pepper and saute briefly. Add in the white wine and deglaze. Remove the pan from the heat. Start cooking your pasta, it should take 2 to 4 minutes maximum depending on where you got it from. If you want to use dried spaghetti, cook it to your desired doneness. To the pan, add in the hot cooked spaghetti, and the pecorino egg mixture. Mix the pasta off heat until the sauce is thick and uniform. You can use a bit of pasta water to adjust the consistency of your sauce. It should just nicely coat the pasta. Divide amongst 4 warm pasta bowls and serve.
