Buon Appetito!
We are shaking things up around here. Chef JC launched a new winter menu, Chef Paul Croteau’s pastry kitchen is up and running, and a new bakery/cafe featuring Croteau’s confections and baked goods will soon open directly above us.
Pastry Chef Paul Croteau’s Olive Oil Cake with Pears
Olive Oil Cake
150 g eggs (approx. three med eggs)
275 g sugar
175 g milk
250 g flour
65 g almond meal
10 g baking powder
150 g olive oil
Beat eggs and sugar for 5 mins, add remaining ingredients, pour the batter into bread mould (s), and bake at 350c for 35-45 mins.
Sauteed Pears
Four local pears
100 g sugar
20 g olive oil
Peel and cut pears into cubes, heat the olive oil in a pan on medium heat, add the pears, cook them for 5 mins, add sugar, and continue cooking until the pears are caramelized.
Holiday Parties & Family Style Dinners
We are taking reservations for November and December private events and large group gatherings. Whether it’s a family affair or a business event, we want your guests to feel at home. We offer family-style dining for large groups to encourage laughter, sharing, and great conversation. If you are planning a private luncheon, cocktail reception, or group dinner, let us help you make your event a success. Please email us at info@campagnolorestaurant.ca for group menus and available dates.
Mangia e bevi in allegria! (Eat, Drink & be Merry)
- Hockey, Pizza & Beer – Join us for a pizza & a pint of R&B Beer for $14 after 9:30 pm daily & 5 pm until the puck drops on Canucks game nights!! We show scheduled Canucks games in the wine bar.
- JC’s Lasagna Thursday—Enjoy JC’s lasagna, fresh-baked bread, and salad for $20, plus drink specials from Barman Giovanni Giardino.
- 10% off Gift Certificates – Nov 15 – Dec 24 receive 10% off of Campagnolo Gift Certificates.
Alchemy Rye Drinks Pt 1
by Barman Giovanni Giardino
Discover my interpretation of classic rye/bourbon cocktails using Tuaca and Vecchia Romagna.
The “Whiskey” Cola
- 1oz Tuaca
- 1oz Vecchia
- Chinotto
- Lime
I picked up Tuaca while cruising the shelves at 39th, looking for cool stuff. It was described as an orange/vanilla-infused liquor, and I thought the flavour was a little Grand Marnier/Navan-esque. I started thinking of cocktails that include G.M., and the ‘Beautiful’ came to mind. We had already sourced the only Italian Cognac we could find (Vecchia Romagna), so I was eager to mix equal parts for an Italian ‘Beautiful’. After a small sip I realized that it was not anything like a Beautiful, as a matter of fact it tasted like Canadian Rye, but just a hint more caramel.
Well, after that first taste, I was determined to come up with classic cocktails made with none of the original ingredients. The most straightforward is the Whiskey Cola. In a rocks glass, over ice, add one ounce of track with one ounce of Vecchia and top with chin-otto (an Italian bitter cola). Garnish with a lime wedge, and you have a “Whiskey” Cola.
