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Thanksgiving Week, Chapter 2.

Thanks to Chef Casavant, Chef Barillaro & Okanagan Collage!

Also this year, from 8th – 15th October, in honour of this occurrence, Hotel Belvedere in Riccione is hosting two important people for the second time: Chef Bernard Casavant, Culinary Manager of Okanagan College of Kelowna, and Chef Mike Barillaro, Culinary Arts teacher in the faculty of Food, Wine &Tourism.
They both come from Kelowna, situated in the Okanagan Valley: a region halfway between Vancouver and Alberta, a quiet area full of cottages nestled between valleys and lakes and, above all, an area of excellence for the production of fine wines. Here, in perfect coherence with the local territory, you can also find the best schools of food, wine and tourism.

The two chefs have not come alone. Also this year they are accompanied by two new students from the Culinary Arts course who, after beating their classmates in a gruelling cooking contest organised by the college, both won their place on this trip. A trip that will introduce them to the world of Italian cuisine and more specifically Romagnolo cuisine.
The programme of collaboration with Hotel Belvedere is very intense as it features not only in-house work experience, but also various appointments with local businesses and schools. It has been confirmed a meeting with students and directors of Savioli School of Tourism in Riccione, where the Canadian guests will follow a patisserie lesson, then a Romagnolo cooking lesson in Hotel Belvedere and another special traditional cooking lesson at I Muretti (winery and farm Restaurant) who joined to a wine tasting and a typical lunch.
 
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The most awaited event of this week will take place on Monday on the occasion of the Thanksgiving Dinner. The event will start off with a cocktail party on the Belvedere terrace and an aperitif that will be served - accompanied by music of our djs Marco and Martina. After the aperitif will follow a dinner served at the table at the Belvedere Restaurant cooked by our Team of Chef led by Giancarlo Bruno from the Belvedere, his team, and Chef Bernard and Chef Mike and their two students from the Okanagan College in Canada.
Thanksgiving Week, Chapter 2.
 
Thanksgiving Week, Chapter 2.
 
 
Chefs Bernard and Mike with their two students, together our Staff, will prepare a typical Thanksgiving dinner for Belvedere guests with the most traditional and coolest dishes such as Roast Turkey, roast pumpkin and cranberry and apple cheesecake. They will prepare a typical Canadian dinner featuring little neck clam and corn chowder, Canadian whisky flamed prawns and venison loin with herb and chestnut crust.

The guests are ready, preparations are underway and the enthusiasm of Marina Pasquini and the staff of the Belvedere is sky-high for yet another challenge of excellence, with particular attention and curiosity for what abroad has to offer and, at the same time, with pride for the outstanding quality of our own local food and wine. As always, an authentic passion for hospitality is in play: a spontaneous energy that generates a quantum leap also in cultural exchanges.

Thanks to Chef Bernard Casavant, Chef Mike Barillaro and their two students Riley and Daniel for the amazing food!

A fantastic experience, a new success for Belvedere that we will repeat again next year from October 6th – 13th, 2017!!
 
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