Bonacini Boys at Buffo
Join us on Oct 18 or Oct 19 for dinner with the Bonacini boys!
Chef Michael Bonacini, co-founder of Oliver & Bonacini Hospitality and CTV’s MasterChef Canada judge, and his son, Oscar, will be hosting an exclusive dining event, highlighting their Italian heritage through a delicious four-course dinner!
Dates: Thurs, Oct 18 and Fri, Oct 19
Time: Reservations available from 5-9pm
Cost: $58 (excludes tax & gratuity)
Location: Buffo Ristorante
Chef Michael’s passion for Italian cuisine stems from his father — who was born and raised in the northern Italian region of Emilia-Romagna — and has been carried down through generations. Oscar, who is avidly following in his father’s footsteps, is currently enrolled in culinary school in Toronto, and recently spent his summer working at a café in Italy.
Celebrating the simplicity and generosity of Italian cooking, the evening will be filled with authentic Italian cuisine and the company of our favourite father-son duo.
Limited spots available! Please call Veronika or Martin at (403) 351-2316 to book your reservation.
$58 Four-Course Dinner
excludes tax and gratuity
ANTIPASTI FOR THE TABLE
burrata, gnocco fritto, crostini, funghi fritti, mortadella, prosciutto, marinated vegetables, mostarda, san marzano conserve
pasta stuffed with toasted walnuts, radicchio & taleggio, brown butter sage
squid ink semolina pasta, calamari, tomato, chilies, focaccia crumbs
PASSATELLI EN BRODO
poached italian bread dumplings served in an aromatic chicken broth
CODA ALLA VACCINARA
roman oxtail ragù, creamy polenta, toasted pine nuts, dried grapes
POLPO ALLA LUCIANA
grilled luciana-style octopus, ’nduja-braised umbrian lentils, radicchio
POLLO ALLA CACCIATORA
braised chicken cacciatora, alberta-grown san marzano tomato passata
italian vegetables, tomato ragù, artichoke, black pepper béchamel, fior di latte
reggiano di modena DOP, mild gorgonzola DOP, chef bonacini’s personal honey, toasted hazelnuts, aged balsamico
baked walnut & chocolate tart, espresso gelato
secret chocolate torte of modena with amarena cherries & traditional balsamic