{"id":20712,"date":"2020-11-22T17:20:51","date_gmt":"2020-11-23T01:20:51","guid":{"rendered":"https:\/\/www.pickydiners.com\/www\/?p=20712"},"modified":"2020-11-22T17:22:07","modified_gmt":"2020-11-23T01:22:07","slug":"recap-cincin-truffle-dinner-2020","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/recap-cincin-truffle-dinner-2020\/","title":{"rendered":"Recap: CinCin Truffle Dinner 2020"},"content":{"rendered":"

This five-course truffle dinner experience at CinCin<\/a> was truly remarkable. This is one of the highlights of the restaurant\u2019s annual Mushroom & Truffle Festival<\/a>, showcasing some of the best autumn flavours of the featured delicacies, amazing wines, and mouthwatering Italian inspired dishes. Priced at $195 before tax and gratuity, this wine pairing tasting menu is a heck of a deal.<\/p>\n

Leading the culinary team, Executive Chef Andrew Richardson<\/em> and Chef de Cuisine Andrea Alridge<\/em> had worked the truffle magic into beautiful dishes coming out the beautiful open kitchen! The main features were the highly prized Italian Alba white truffle and Burgundy truffle.<\/p>\n

Restaurant manager Michael Littleford<\/em> is conducting the wine tasting in the front. This year the truffle dinner was paired with a few beautiful wines supplied by the Mark Anthony Group<\/a>.<\/p>\n

\"Executive<\/a>
Executive Chef Andrew Richardson and Chef de Cuisine Andrea Alridge at CinCin<\/figcaption><\/figure>\n
\"CinCin<\/a>
CinCin Truffle Dinner 2020<\/figcaption><\/figure>\n
\"Italian<\/a>
Italian Alba white truffle<\/figcaption><\/figure>\n
\"Burgundy<\/a>
Burgundy truffle<\/figcaption><\/figure>\n
\"CinCin<\/a>
CinCin Truffle Dinner 2020<\/figcaption><\/figure>\n
\"Wine<\/a>
Wine pairing for CinCin Truffle Dinner 2020<\/figcaption><\/figure>\n
\"Wine<\/a>
Wine pairing for CinCin Truffle Dinner 2020\u00a0<\/span>\u00a0<\/span><\/figcaption><\/figure>\n

 <\/p>\n

Canape for the table<\/h3>\n

A trio of canap\u00e9<\/strong> came to the table first, with the crunchy Truffled Arancini<\/strong> topped with crispy sage for more flavourful texture, the Smoked Bison Tartare<\/strong>, topped with crispy shallot and watercress and enhanced with a side of truffle aioli, and the Prawn Saltimbocca<\/strong>, featuring a succulent wood grilled tiger prawns wrapped in prosciutto, bursting with flavours. The canap\u00e9 trio was paired with the bubbly Marchese Antinori ‘Cuvee Royale’ Franciacorta, Brut NV<\/strong>.<\/p>\n

\"left<\/a>
left to right: Smoked Bison Tartare, Truffled Arancini, Prawn Saltimbocca<\/figcaption><\/figure>\n
\"Marchese<\/a>
Marchese Antinori ‘Cuvee Royale’ Franciacorta, Brut NV<\/figcaption><\/figure>\n

First<\/h3>\n

The Grilled Castelfranco Radicchio\u00a0<\/strong>woke up the taste buds with some tartness and other wonderful flavours of coronation grape, hazelnut, truffle vinaigrette, and Parmigiano Reggiano.\u00a0 It paired with Alois Lageder ‘Porer’ Pino Grigio 2018<\/strong> from, Alto Adige, Italy.<\/p>\n

\"Grilled<\/a>
Grilled Castelfranco Radicchio<\/figcaption><\/figure>\n

Second<\/h3>\n

The Lobster Ristotto<\/strong> was prepared with organic acquerello carnaroli risotoo with fresh herbs, parmsan and shaves of alba truffles. The rice might be a tad bit overcooked, but all the flavours were tied together nicely.<\/p>\n

\"Lobster<\/a>
Lobster Ristotto<\/figcaption><\/figure>\n

Pairing the risotto, we were served the Cierck ‘t’ Erbaluce di Caluso 2015<\/strong>\u00a0from Piedmont, Italy.<\/p>\n

\"Cierck<\/a>
Cierck ‘t’ Erbaluce di Caluso, Piedmont 2015.<\/figcaption><\/figure>\n

Third<\/h3>\n

Next came the Tortellini & Brodo<\/strong>, featuring hand-rolled pasta stuffed with wild mushrooms, as well as porcini simmered in a beef broth that was simply divine. Thinly shaved Burgundy truffles enhanced the dish to the next level.<\/p>\n

\"Tortellini<\/a>
Tortellini & Brodo<\/figcaption><\/figure>\n

A couple of delectable red wines were served along with the 2nd and 3rd courses – a slightly lighter and smoother Prunotto Barbaresco 2015<\/strong> and a bolder Prunotto Barolo 2014, both representing the great wine region of Piedmont, Italy tremendously.<\/p>\n

\"\"<\/a><\/p>\n

Fourth<\/h3>\n

The dinner party reached the climax when the main arrived. The Wood-Grilled Snake River Farm Beef Wagyu<\/strong>\u00a0was served on top of Anson Mills truffled polenta and topped with brussels sprouts and a generous amount of Burgundy truffle.<\/p>\n

We celebrated the incredibly tasty piece of steak and black truffle with Prunotto Barolo ‘Bussia’ 2015<\/strong>. With an intense aroma, the Piedmont red is dry on the palate, full, and\u00a0well-balanced.<\/p>\n

\"Wood-Grilled<\/a>
Wood-Grilled Snake River Farm Wagyu Steak<\/figcaption><\/figure>\n
\"Prunotto<\/a>
Prunotto Barolo ‘Bussia’ 2015<\/figcaption><\/figure>\n

Fifth \/ Dessert<\/h3>\n

The truffle dinner extravaganza ended with a sweet note. Guests were served with the Chocolate Cake<\/strong>, with hazelnut sponge, coffee, and white truffle-infused gelato. To me, the truffle gelato was one of the most interesting things to eat for the evening. What a true gourmet treat to the taste buds with truffle flavours and luscious texture.<\/p>\n

We were given a shot of Tignanello Grappa<\/strong> enjoyed this awesome Italian tradition at the dinner table.<\/p>\n

\"Chocolate<\/a>
Chocolate Cake<\/figcaption><\/figure>\n
\"Tignanello<\/a>
Tignanello Grappa<\/figcaption><\/figure>\n

\"\"<\/a><\/p>\n

Final thought<\/h3>\n

I just want to thank my foodie friend Areta (@foodgressing<\/a>) to take me to this amazing dinner. Hats off to the CinCin teams, both the front and the back of the house. The food and the service were truly impeccable and up to the Top Table<\/a> standards.<\/p>\n

CinCin’s\u00a0Mushroom & Truffle Festival<\/a>\u00a0will run through the end of November and this special menu is available for dine-in and take-out.<\/p>\n

CinCin<\/em><\/h3>\n

1154 Robson St, Vancouver, BC V6E 1B2<\/em>
\n(604) 688-7338 or cincin.net<\/a><\/em><\/p>\n