In the June 11-17 issue Foodie Q&A column in the Westender, Campagnolo restaurant's chef de cuisine, Alivin Pillay, was asked what he had for last night's dinner. His answer? "Poutine, Phillips IPA, Serrano ham, Phillips IPA, Bellota Spanish ham, Phillips IPA—can you see a pattern? Meat on a plate, the way it should be. [I had this] at Au Petit Chavignol with Ted Anderson, chef de cuisine at Fuel Restaurant." Sounds like a perfect meal to us!