CinCin Archives - MONTECRISTO | MONTECRISTO

CinCin

Food and Drink

These Award-Winning Vancouver Restaurants Now Offer Takeout

Nothing lifts the spirits like exceptional dishes from some of this city’s best kitchens.

Travel

Abbotsford’s Growth

How to be hip.

To tour Abbotsford today is to witness a city on the cusp of cool.

MONTECRISTO Magazine: Chef Francis Mallmann

Food and Drink

Chef Francis Mallmann

Play with fire.

In a global world where collaboration means food styles are copied and, subconsciously at least, all chefs are influenced by each other, Francis Mallmann walks his own path.

MONTE Blog: Araxi Longtable Dinner

Food and Drink

Araxi’s Longtable Vancouver Debut

Dinner for many.

Pemberton, Whistler, Fraser Valley, and the Okanagan have played host to some of B.C.’s finest al fresco dinners. It was just a matter of time until these outstanding farm-to-table fetes would arrive in Vancouver.

MONTECRISTO: Chef Andrew Richardson of CinCin

5th Anniversary

Five Years in the Kitchen

Over five years, we have done our fair share of dining, which means we have had the good fortune to sit down with some fine chefs in the restaurants they make special. The food scene, ever-evolving, remains constant in that it is never the same, and never boring.

MONTECRISTO: Chef Andrew Richardson of CinCin

Food and Drink

Chef Andrew Richardson of CinCin

The quiet reinvention.

From Araxi in Whistler through the French Laundry in the Napa Valley, Michelin starred restaurants in Newcastle, UK, and now, at CinCin, a talent comes home.

MONTECRISTO: House Wines

Food and Drink

House Wines

Custom crush.

With a close proximity to a world-class wine region, a number of Vancouver restaurants are partnering with Okanagan and Similkameen wineries to develop branded house wines. It’s a marriage of terrior, cusine, and culture, all from the West Coast.

MONTECRISTO: Grappa

Food and Drink

Grappa, My Grappa

Italy’s pomace brandy.

An unsung hero of grape-based spirits, grappa is made by distilling the skin, pulp, seeds, and stems left over from the winemaking process. The spirit is enjoying a small renaissance in bars and liquor stores worldwide.