Epic weekend picking Lightning Mushrooms & Morels with @chefpaulmoran and @rootsfruitsfungi ! We picked 200+lbs of lightnings and a few solid buckets of morels. Can’t wait to get out again soon! Keep an eye on the @savio_volpe and @wildoriginsca menus for these rare and delicious mushrooms, Thanks Paul and Larry!
Now with more tomato, more vodka, same delicious @rustichelladabruzzo rigatones - Version 2.0 drops tonight!@pepinosspaghettihouse
Thank you @taitjared for this beautiful and unique commission piece. I’m honoured to have it in our home! @ms_courtney_ambers
MOREL SZN 2022! What a weekend in the Fraser Canyon with @muchogustos and @gregorymccallum - Morel picking is always a mix of preparation, research, and being in the right place at the right time. A true grind that leaves your legs feeling like Jell-o and your heart truly full! Looking forward to more trips as different regions in British Columbia pop. Cheers to all my fellow pickers, and much gratitude to Mother Nature for the generous harvest 🙏🏼.
Creste di Gallo - the ultimate sauce & ragu vehicle! @itsthaiguy @savio_volpe
Tajarin, butter, sage, parmigiano - thanks to @donniekim_v & @vish_mayekar_ for the pasta demo hangouts today!
Rabbit, the tough cuts braised in roasting juices with dates, mustard and white wine, the tender cuts marinated overnight and gently grilled over the embers. Polenta laced with green garlic, lard, pecorino and grana padano, and sweet cicely from @lancewildcraft - 7 on feature tonight, and another 8 tomorrow @savio_volpe @philipwells812 @pompi_11 @kennykao23 @paul.grunberg @katiespaghetti @andreaalridge
@46southfishco yellowfin & @mitchs.catch albacore, fried @lancewildcraft nettles, green garlic dressing, serrano chili #menudevelopment for spring @savio_volpe
Fantastic time cooking alongside some of the best in the west @modelmilk with @idmg_culinary @visaca @b_lemis @muchogustos @beccaemacleod @garrettbmartin - a big thanks to them and their powerhouse team of chefs & FOH for showing us a great time & putting on a banger of a dinner!
Today I turn 37! I am overwhelmed with gratitude for having such amazing, talented, kind, loving, and interesting people in my life. I am looking forward to even more great adventures in my 37th year, full of mushrooms, hikes, road trips, big services, beautiful food, and lots of laughs. I am especially grateful for my partner @ms_courtney_ambers - her love, support & grace have made this last year truly special. So my friends & family, send me a photo of you and I together, or a picture of your dog as a puppy & I’ll have the best day ever! Much love. Phil 🙌🏼 also as a side note - I’ll be taking the next month off of all social media platforms to give myself the gift of time! Feel free to reach out via text or email - let’s hang out!
cotechino con lenticchie 2021 🔥
NYE PHOTO DUMP #2 ft. @muchogustos @dklimitz @andreaalridge @stefdelz @scarfonephoto @zaklanfarm @ms_courtney_ambers
NYE PHOTO DUMP #1 ft. @scarfonephoto @ms_courtney_ambers @pepinosspaghettihouse @dillscarfoni
I first met Doug and Gemma in late 2015 while we were working on sourcing during the pre-opening of Nightingale. They brought the most beautiful baby beets and baby kale. I was immediately struck by their desire to produce the absolute best product possible, and how laid back & real they were. They’ve truly been an asset to myself and the entire Vancouver dining scene. I’m so proud of them, and wholeheartedly appreciate their friendship and partnership over the years. Those late summer BBQ’s, the early morning texts of “Shishitos?” I hope you both have the best adventures & look forward to sending you the latest of late orders when you start up again. Much love to you both! 💚🌱🍆
end of the season 🧦🌲🍂
Maybe the last pick of the year! @focacciaza @muchogustos
Kenny Kao. My right hand man at Savio Volpe. Kind, driven, accountable. A real chef’s chef. He’s the guy on the pass five nights a week at The Fox, keeping the standards high and pushing alongside our insanely talented kitchen team. He also does all of the ordering from our many, many suppliers for the entire restaurant. I wanted to recognize Kenny for his perseverance, commitment and for being an all around awesome dude to work with. Looking forward to pushing through this holiday season with you, chef! #risingstar
Hitting the menu this weekend @savio_volpe - braised beef shin with preserved june morels, stone ground polenta & rosemary #braisingseason
Worthwhile adventures with @muchogustos and @gregorymccallum today! #protecttheoldgrowth
