Thursday, 20 September 2018

Cibo’s New Executive Chef, Curtis Luk, Launches Fall and Thanksgiving Menus

Sourced from Cibo

This time of year marks a shift in our eating preferences towards food with more robust, earthy flavours.

Cibo Trattoria and its sister establishment, UVA Wine & Cocktail Bar, are ushering in the change in seasons with a new executive chef, Curtis Luk, and new menus that showcase their accessibly sophisticated take on Italian cuisine.

Luk recently was the chef/owner of the now closed Mission Restaurant in Kitsilano, a participant in Top Chef Canada, and one of the opening chefs of Fable. He’s known for his passion for and knowledge of local sourcing, as well as his technical expertise honed at kitchens across the country, such as the one at George in Toronto.

Sourced from Cibo

This autumn, he’s excited to be crafting menus for Cibo Trattoria that involve plays on traditional, often rustic Italian dishes and evidence an attention to depth of flavour, in addition to the quality and seasonality of ingredients.

Photo: Tara Lee

Antipasti selections include a lovely comforting dish of polpette, pork and beef meatballs in tomato sauce with golden raisin ricotta; as well as a delicate chickpea torto enfolding grilled octopus and guanciale.

Photo: Tara Lee

The primi course offerings feature a luxuriously creamy risotto with squash, mascarpone, and endive; classic spaghetti alle vongole; and handmade gnocchi with crisp sweetbreads, gorgonzola, and apple.

Sourced from Cibo

Photo: Tara Lee

Make sure to save room for the mains, with a selection of duck breast served with intensely flavoured dolce forte and pine nuts.

Photo: Tara Lee

A roasted cauliflower dish with panissa, parmigiano zabaligone, and mint showcases Luk’s skills with vegetables.

Photo: Tara Lee

End with a beautifully elegant crostata di limone (double lemon tart) and your evening is complete.

Photo: Tara Lee

Thanksgiving Feasting

Sourced from Cibo

Cibo is also inviting everyone for a four-course Italian Thanksgiving dinner October 6-8, 2018. The meal will consist of Tuscan kale soup with cannellini beans; potato gnocchi with sage, brown butter, and bread crumbs; turkey cutlet with cranberries and arugula salad; and pumpkin pie with sour cream Chantilly. The cost is $59 per person plus tax and gratuity. Optional wine pairings and à la carte options are also available. Reservations are highly recommended.

More information can be found on-line.



Read more from Inside Vancouver https://www.insidevancouver.ca/2018/09/20/cibos-new-executive-chef-curtis-luk-launches-a-fall-and-thanksgiving-menu/

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