Rewarding! Exhilirating! Exhausting! And ultimately, successful! These are many of the words that can describe the Primograno Pasta Party for Chef Tina Fineza.
The night, themed “Forza! Tina” held at NWCAV on Sunday November 23rd was an overwhelming success. Fifty two guests, five chefs, and innumberable contributors and volunteers all came together in our kitchen and had an amazing evening…and most importantly we raised a lot of money to help Tina get through the next year or so as she recovers.
The five chefs (Alex Tung, Angus An, JC Poirier, Pino Posteraro, and Jennifer Peters) prepared a tapas plate that was served with a signature cocktail designed by Canucks mixologist Jay Jones.
The night continued with a series of Rustachella pasta dishes. First up, Chef Alex Tung of La Grotta del Fromaggio and his Primogranno Spaghettoni with local shelfish and Berkshire pork sausage.
Second was Chef Angus An of Maenam and Longtail with his Primogranno Sagne A Pezzi with sea urchin butter and lardo.
Next up, Chef JC Poirier of Just Ask Luigi and Boulevard and his Primo Granno Penne Rustiche with escargot ragout and bone marrow.
Chef Pino prepared his Primograno Traghetti with porchetta and sausage ragout to round out the savoury part of the evening
Chef Jen prepared an amazing Almond and Primogranno Intosso Olive Oil Cake
And Chef Christophe provided a selection of mignardise to finish up the evening.
An amazing time was had by all. Tina was inspirational and humble when addressing those gathered. She continues to be courageous and inspirational as she continues her fight.