Vito Fasciana
Culinary & Food Service Management
LaSalle College Vancouver
Art Culinaire Portfolio
Dishes made by myself in the Art Culinaire class at Lasalle College Vancouver
Wild mushroom minestrone with mascarpone dumplings
Key ingredients are fried sage and basil, wild mushrooms and shaved carrot.
Braised pork in coke with coconut rice and pickled onions
Key ingredients are coke, coconut cream and pickled red onions.
Panko and parmesan crusted chicken breast with lemon sauce
Key ingredients are leeks, whipped egg whites for breading, monte beurre to finish sauce.
Neon flying sqiud
Key ingredients are fresh uni, shaved fennel, golden fish eggs.
Miso spaghetti alla Carbonara
Key ingredients are white miso, confit egg yolk, fried basil.
Ginger brulee with raspberry fluid gel
Key ingredients are yuzu juice and ginger with raspberry.
Braised veal cheeks with truffle sauce and puree potatoes
Key ingredients are veal tongue, black truffle, and fresh watercress.
Risotto with cuttlefish
Key ingredients are cuttlefish, herb oil, fresh tomato sauce.
Fresh potato salad
Key ingredients include capers, roasted red bell pepper and dill.
Summer berry parfait with muscat sabayon
Key ingredients include muscat wine, parmesan wafers, mascarpone cream.