CinCin’s Andrew Richardson Teams up With South America’s Most Famous Chef for Fiery Vancouver Dinners

Chefs Andrew Richardson and Francis Mallmann host ‘Gods of the Grill’ Dinners
at CinCin Ristorante in Downtown Vancouver

CinCin Ristorante Executive Chef Andrew Richardson first met Francis Mallmann – South America’s most famous chef – at the 20th Anniversary Autumn Harvest Dinner at Danny Meyer’s Gramercy Tavern. They had an instant, fiery connection and knew they must collaborate on an event together.

On September 10th and 11th, Chefs Richardson and Mallmann will co-host two multi-course dinners. The first, a five-course Wine Dinner – will see specially selected British Columbia wine pairings chosen by Mallmann, while the second – a four-course Tasting Menu – will offer optional bottles and by-the-glass selections drawn from CinCin’s 1,000 label wine cellar, and selected by wine director Shane Taylor. Both dinners will be convened in CinCin’s main dining room with service orchestrated by restaurant director Richard Luxton following an exciting streetside demonstration of Chef Mallmann’s skills over open fire.

“I first met Chef Mallmann when he was giving his grillingdemonstration in New York,” Richardson says. “Perhaps it’s our mutual passion for cooking over open flame,” he added, “but we’ve remained in touch ever since, and now I’m thrilled that Francis is joining us at CinCin next month.”

The two chefs are indeed connected by fire. Chef Richardson’s kitchen at CinCin is famous for its hardwood-fired cucina, while Mallmann is world-renowned for his use of his open fire parilla and cast iron planchas.   Mallmann, who was born in Patagonia but trained in some of France’s top restaurants, now eschews the fancified food preparations that he learned in Europe in favour of the bigger, bolder flavours of the grill. His award-winning restaurants in Buenos Aires, the Mendoza and Uruguay are wildly popular, and he numbers among his most devoted fans Francis Ford Coppola and Ralph Lauren.


Wednesday, September 10th

Assorted Canapes
Steller’s Jay Sparkling, Brut 2008

Grilled Sweetbreads
Tantalus Riesling 2013

Small “Plancha” Breads served with Grilled Scallops, Avocado, and Tomatoes
Foxtrot Chardonnay 2012

Burned Salmon Confit served with Watercress Salad
Cedar Creek Block 2 Platinum Pinot Noir 2011

Slow Roasted Rib Eye on the bone with chimichurri and “Patagonia” Potatoes
Laughing Stock Portfolio 2012

Sampler of Sweets from “Rio de la Plata”
Inniskillin Riesling Ice Wine 2012

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