Mark Perrier, shown here, is now the chef at Carlino, the latest from Kitchen Table Restaurants. But this time, he’s not cook- ing the same old tomato- drenched favourites. He’s cooking the dishes of Italy’s northeastern corner, which owes as much, culinarily, to the Austro-Hungar- ian empire as it does the Roman one.
edibl e VANCOUVER & WINE COUNTRY
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