Diary | Cento Notti Spring Menu Tasting

A few weeks ago my girlfriends and I made ravioli by hand. Have you ever? With all the rolling and filling and mixing, it is the tastiest thing in the world, but very, very time-consuming. I find it’s much easier to have someone else prepare Italian food for you. Especially when that someone else is Paul Marshall, executive chef of Cento Notti.

I went to the spring menu tasting at proprietor John Evans’s home (not pictured: his trillion dollar view of Coal Harbour) and as much as I loved the ahi tuna carpaccio and pan-seared halibut, it reminded me why caprese salad is the best. And it’s hardly time-consuming at all.

Previous Post Next Post

You Might Also Like


  • Reply camille May 18, 2012 at 4:18 am

    One day I’m finally going to get around to making ravioli…

  • Reply Kelsey Dundon May 18, 2012 at 10:05 am

    It’s the best! Also the hardest. And you need a fancy machine to roll out the dough. Share your recipe when you do, mmkay?

  • Leave a Reply