FESTA DEL FUNGO
This November will signal CinCin’s eighth annual Festo del Fungo, the celebration of Truffles and Wild Mushrooms that heralds the lusty flavours of autumn.
Executive Chef Andrew Richardson, whose Michelin-starred skills have ignited the wood-burning forno at CinCin for the past six months, has been busy meeting with his suppliers – and together they have staked a claim to the finest native examples of mushrooms that best demonstrate the flavours of the forest. Guests will be treated to distinctive varieties including spicy and aromatic matsutakes, golden and bluefoot chanterelles, as well as lobster, trumpet, oyster and cauliflower mushrooms. A number of specialty dishes will be featured on chef’s primi menu, including a standout wild mushroom risotto.
Equally exciting has been chef Richardson’s quest for paramount quality truffles. “We buy only the best varieties, hand-selected from experts we trust,” says Richardson. Each dish has been designed specially for the festival, in order to pair perfectly with the striking flavour of fresh truffles. Other feature dishes will include Beef Carpaccio with maionese al tartufo topped with shaved boschetta, Ricotta Gnocchi, Tagiolini, and chef Richardson’s signature Ricotta Ravioli.
“The trick with truffles is not to clean them too early”, says chef Richardson. “They are truly living ingredients, and their cloak of earth should be gently washed just before use.”
To enhance these extraordinary flavours, wine director Dave Marchand will draw from CinCin’s renowned cellar to recommend ideal pairings, such as Barolo, Barbaresco, and Barbera d’Alba – in order to echo the aromas and flavours of the mushrooms and truffles. Throughout the festival, Marchand will also feature a selection of these wines by the glass and carafe.
Master pastry chef Christophe Bonzon will conclude each dining experience with a retinue of seasonal Autumn desserts, such as Almond Semifreddo and his now-famous signature Tiramisu.
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Antinori Wine + Truffle Dinner
Wednesday November 21, 7pm
$175 + tax and gratuity
Join us for an exclusive evening with Antinori Estates, beginning with a canapé reception, followed by a 5-course truffle tasting experience by Chef Andrew Richardson. Each dish will be carefully paired with standout Antinori wines, including: Col de’Salici Prosecco di Valdobbiadene NV, Cervaro Della Sala 2009, Prunotto Barbaresco 2008, Guado Al Tasso 2008 (Wine Enthusiast 2012 Wine of the year), Tignanello 2009 (94 points” from Wine Spectator).
