Pasta making demonstration and Lunch with Sarah Fiore and David Marcelli

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Dates
  • January 24, 2022
Location
  • Gionvane Bacaro located in The Fairmont Pacific Rim Hotel, 1029 West Cordova, Vancouver, BC V6C 0B9
Cost
  • $125 All Inclusive
  • Details

    • Presented By: Bacaro
    • Bacaro
    • January 24, 2022
    • 12:00 PM to 2:00 PM
    • $125 All Inclusive

    Pasta Making Demonstration and Lunch at Giovane Bacaro
    A 3-course interactive lunch with pasta-making demonstrations by Sarah Fiore and David Macelli.



    About Chef Sarah Fiore
    Born and raised in Toronto, Ontario, Sarah Fiore started her culinary career at one of Canada’s best restaurants in Toronto, Buca Osteria & Enoteca at age 15. She spent 8 years working with Chef Rob Gentile, opening up new locations, with a Sous Chef promotion, and having responsibility for menu creation. She then spent a year working at Ignacio Mattos’ restaurant Estela in New York City, which gained a Michelin Star during her tenure. Most recently, Sarah was the Chef at the acclaimed vineyard restaurant at Phantom Creek.

    “Cooking with my grandmother is my first memory of my love for cooking. It was always so magical watching her cook. Everything that she made always tasted so amazing. It was simple but it always tasted really good.
    I remember she had this big wooden table in her basement where she would make all her fresh pasta and bread. She had a little stool for me to stand on. I’d watch and help her roll out pasta. That’s what started my love for cooking” – Sarah Fiore



    About Chef David Marcelli 
    As the son of Italian immigrant parents, David has always had a close connection with traditional Italian cuisine. His family hails from the Ciociara region of southern Lazio, where fettucine is a feature of most Sunday meals. He had the pleasure of watching his mom roll out pasta almost every week and not before long, he began to do the same. Wanting to focus solely on pasta, David began to search for his first pasta-making job: a pastaio. The search brought him to the newly opened Scarpetta in Toronto. Scott Conant’s pasta program at his Scarpetta restaurants was highly respected and David would bring his expertise. Soon after opening in Toronto, Scott had David train his other pasta makers in new Scarpetta’s in Beverly Hills and Las Vegas. David has been with Buca in Toronto since November 2012, preparing and creating pastas as well as heading the bread program.

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