Menu for EAT! Vancouver Food and Cooking Festival 2015 is fresh off the press.
Quoting from press release:
As part of the expanded week-long lineup, EAT! Vancouver will host 15 top chefs from across Canada who will participate in 35 unique culinary events including:
A Collaborative Chef Dinner Series that sees EAT! guest chefs paired with Vancouver’s hottest kitchens to create 12 unforgettable dining experiences;
Seventeen exclusive Hands-on Workshops being held throughout the week at premier restaurants, chef’s private homes and artisan kitchens across the city;
The Canadian Flavors Gala in partnership with the Naramata Bench Wineries Association, featuring more than 15 top chefs from across Canada pairing unique local dishes with the first spring release wines from the Naramata Bench;
From May 1 to 3, EAT! Vancouver at BC Place features over 250 exhibitors celebrating food, drink and cooking, celebrity chefs from across Canada, including Ned Bell, Rob Feenie, Susur Lee, Mark McEwan, Anna Olson and Vikram Vij, as well as all-new programming such as:
The Canadian Food Artisan Pavilion sponsored by Edible Canada, which spotlights the country’s leading culinary artisans and their products;
The Craft Beer Alley sponsored by the BC Craft Brewers Guild, which features the best local craft beers, recognized globally for excellence;
Ticketsfor all EAT! Vancouver Food + Cooking Festival events go on sale March 5.
This 13th edition of EAT! Vancouver runs from April 26 to May 3rd, 2015.
Won't break the bank cocktail from Downtown Italian, Recipes Inspired by Italy, Created in New York's West Village (Andrews McMeel, October 2014) by Joe Campanale, Gabriel Thompson, Katherine Thompson.
Roasted-Orange Negroni Sbagliato
This cocktail was inspired by the sparkling bright-red drink I discovered while studying in Italy.
The Negroni Sbagliato (“broken” or “mistaken” Negroni, because it features sparkling wine instead of gin) was inexpensive, and it quickly became my favorite drink.
1 wedge roasted orange (see Notes) 1 ounce red vermouth (such as Carpano Antica Formula) 1¼ ounces Campari Ice 1¼ ounces Lini Lambrusco Bianco, or other sparkling white wine Orange peel, for garnish
Place the orange wedge in a mixing glass and add the vermouth. Muddle the two so that the charred bits of the orange are released into the vermouth. Add the Campari and ice; cover and shake.
Fill a chilled rocks glass with ice. Strain the contents of the mixing glass into the rocks glass. Add the sparkling wine. Do not stir, as this will dissipate the bubbles. Garnish with the orange peel.
Notes: Roasted orange: To roast the orange, first cut it into 8 wedges and soak the wedges in red vermouth overnight. Roast them on a hot grill until they are charred and caramelized on both sides. You can keep them refrigerated, covered with red vermouth, for 1 week.
Preparation: This cocktail can also be made as a regular Roasted-Orange Negroni by using gin instead of sparkling wine (in the same proportions) and stirring with ice instead of shaking; strain into a chilled cocktail glass.
Never shake the drink with the sparkling wine; the mixing glass will “explode” like a can of soda after being shaken.
(* Recipe reproduced with permission from Downtown Italian: Recipes Inspired by Italy, Created in New York’s West Village by Joe Campanale, Gabriel Thompson, and Katherine Thompson, Andrews McMeel Publishing 2014)