Anthony Pittoello

[Anthony Pittoello @Chefapittoello]

@Vintagelance @ChefRogalski @BistroRougeYYC We would have made bad ass Knights

[Anthony Pittoello @Chefapittoello]

I love vacation Period @ San Jaun Del Sur Nicaragua https://t.co/v66G9reBFE

[Anthony Pittoello @Chefapittoello]

Thanks @filly_mae for finishing this today. Looks f-in awesome. @ Truro, Nova Scotia https://t.co/WKzotvfvIB

[Anthony Pittoello @Chefapittoello]

Frazier excited to join revamped White Sox lineup https://t.co/j64MfXD5FE (via https://t.co/5yYYE2pPoA)

[Anthony Pittoello @Chefapittoello]

Nice to see this thing again. #nofilter #reallynofilter #dontcomebacksmoke https://t.co/1Gi5DGqrwd

[Anthony Pittoello @Chefapittoello]

Missin this crew, thanks rob lebs https://t.co/3XYIOI3feR

[Anthony Pittoello @Chefapittoello]

BBQ beef carpaccio, garlic aioli, fried capers, pickled onion, arugula, shaved parmesan. First course… https://t.co/0LT8Qe0C7j

[Anthony Pittoello @Chefapittoello]

The course was better looking than my game today in radium. But that view saved my putters life. https://t.co/hnXC7shJLZ

[Anthony Pittoello @Chefapittoello]

Tonights feature.....bouillabaisse @BistroRougeYYC #yycfood #oceanwise https://t.co/FzdJOeDkO5

[Anthony Pittoello @Chefapittoello]

The makings of a pulled pork dream. Come visit the wine lounge this friday and make this dream a… https://t.co/YgnkhDTZaF

[Anthony Pittoello @Chefapittoello]

And on the 8th day, he created pastrami. @bistrorougeyyc #yycfood https://t.co/MJshwcyv0f

[Anthony Pittoello @Chefapittoello]

Merciful christ, and it just cooled down 2 degrees https://t.co/44cV8Oe8px

[Anthony Pittoello @Chefapittoello]

Rainy day blues with the King https://t.co/O76bjENz44

[Anthony Pittoello @Chefapittoello]

9:10pm on april 28, 21 degrees. Thanks spring you're the best. https://t.co/aktuQfhKLy

[Bistro Rouge @BistroRougeYYC]

Flaming Burger in honor of our Calgary Flames. House made Chorizo Patty, Red Chili Aioli and more on our fresh... http://t.co/ZlCSIOYkNT

[Anthony Pittoello @Chefapittoello]

Tonights feature @bistrorougeyyc. To celebrate the Flames return to the post season we're doing the… https://t.co/gSq0tjllcY

[Anthony Pittoello @Chefapittoello]

What did you have for staff meal? Fried chicken skin? If only i weren't on this cleanse. #staffmeal… https://t.co/bpTtV6a4Mm

[Paul Rogalski @ChefRogalski]

I told @Chefapittoello i was hungry so he gave me this. Made from scratch including the beef @BistroRougeYYC

[Paul Rogalski @ChefRogalski]

Get 2 cooks on set of an epic @theatrecalgary play & this happens.
#kinglear @BistroRougeYYC @Chefapittoello

[Anthony Pittoello @Chefapittoello]

First round of the year https://t.co/LX0B8DzfYF