Collaboration between Toronto and Vancouver chefs at Cioppino’s Mediterranean Grill makes for an epic meal
In the kitchen of Cioppino's, owned by Chef Pino, left, Chef Saito, prepares rice for one of the nine courses for a special collaborative dinner on Aug. 4, 2021By prepandemic standards, last week’s collaboration dinner between Toronto’s Masaki Saito and Vancouver’s Pino Posteraro at Cioppino’s Mediterranean Grill would have been extraordinary.Days later, it still feels like a blissful fever dream.
But shorter lineups, more food per guest , new measures such as flush toilets and booking engines that allow easy ticket transfers will likely only enhance the experience. For their fourth course is Katsuo, which consists of lightly torched bonito, dressing of ponzu, balsamico, and meyer lemon.“But I’m beginning to think the hybrid model will be with us forever. There are some people, including many of our key supporters, who have no intention of ever going back into a ballroom to sit with 650 strangers again.”
And it’s not just regular restaurant staff that have left the industry in droves – the sector, which employed 190,000 in prepandemic times is currently down about 40,000 workers, according to B.C.’s Alliance of Beverage Licensees.
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