Tag Archives: Boulevard Kitchen & Oyster Bar

Les Dames Dinner Parties – Summerdine August 10

Join Restaurants around BC on August 10 for Summerdine, a Fundraiser for Les Dames d’Escoffier

I am a member of a wonderful organization that assists women in the culinary, wine and hospitality industry with scholarships and supports and raises money for Growing Chefs and Project Chef, two programs focused on teaching children about food and food skills in school.


August 10 is our annual event that is one of the best value culinary fundraisers of the year: Les Dames Summerdine.  Dozens of restaurants, vineyards, gardens and cooking schools, from Vancouver Island to Metro Vancouver to the Okanagan, each donate one table for a concurrent dinner party.  Each restaurant is priced exactly the same ($79/seat), with each restaurant donating the food menu and table and a winery donating the wine.

One table or bar seats,  located in the dining room or in a very special location like the kitchen or wine room.  Some locations may offer an outdoor dining experience in the form of a picnic dinner. TICKETS

Most are sold out, but there are a few seats left at these Vancouver hot spots.  But tickets here.

Chicha Restaurant

Chicha Restaurant

Chicha restaurant is a modern Peruvian inspired shares plates restaurant owned and operated by three female friends; Shelome Bouvette (executive chef), Allison Flook (executive chef), and Kumiko Umeno (GM). Chicha focuses on local sustainable west coast ingredients, fresh flavours, vibrant and feminine plating, with a modern Peruvian Latin twist.

 Ceviche Chalaco –  Albacore tuna, sockeye salmon, halibut, side stripe prawns, scallops marinated in green tigre de leche, fresh oranges topped with fried calamari (gf)

Chicha Restaurant

 Causa Camaron-  Aji Amarillo Chili whipped and chilled potato layered with Dungeness crab, mango, avocado and topped with cherry tomato corn salsa, and poached side stripe prawns (gf)

 Chimu Mote Ensalada –  Cherry tomatoes, black olives, fresh cheese, amaranth, arugula, baby greens, orange and champagne vinaigrette (gf)

Chicha Restaurant

 Lomo Saltado –  Medium rare Pemberton meadows hanger steak, kennebec fries, onions, peppers, tomatoes, rich veal Demi stir fry (gf)

Flourless Peruvian Rocoto Chili Spiced Chocolate cake with warm chocolate sauce (gf)

Kaya Malay Bistro – Kaya’s Festive 8 Course Dinner

A true gastronomic delight and proud winner of Best Restaurant Awards, Kaya Malay Bistro offers authentic Malaysia fares with smart west coast twists that are lavishly unique, both in texture and aroma. With profound influences from Portugal, India, Indonesia, and China, Malaysian cuisine is diverse, complex and inviting. Come and experience this intriguing spectrum of flavours and culinary adventures with us.

 Green Papaya & Mango Salad – (Fresh papaya and mango mixed with jicama root, carrot, organic greens served with mango puree and crushed peanuts)

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Roti Canai – (Flaky layered breads known as the Indian community’s greatest culinary contribution to Malaysia, served with curry dip)

Squash and Apple curry Bisque –(South East Asian soup infused with Malay spices, galangal and pepper leaves)

Jumbo Scallops & Prawns Sautéed in a Lamèricaine
(Simmered in our house made sauce prepared with tomato, garlic, chili, wine shallot& egg sauce)

Court-Bouillon Braised Lamb Shank in Malaysian Style (A lamb shank so tender it almost falls off the bone, braised with ginger, leek, carrots, & spinach)

Caramelized Wild Sockeye Salmon with Asparagus (Boneless Salmon fillet topped with caramelized sweet ginger sauce & onion)

Organic Vegetable simmered in Nyona Style Curry (Organic Broccoli, Cauliflower, Carrot, Eggplant & Green Bean simmered in Lemak Curry

Deep Fried Coconut “Helado” (The ultimate fried treat is the one that sounds almost too good to be true!)
(Deep fried coconut ice cream)

Provence Marinaside

A refreshed masterpiece in collaboration with Trine Hendriksen “When re-imagining Provence, I wanted to evoke the refined elegance and charm of restaurants you come across in Europe.” The new feature wine wall will add a sense of drama and focus to the room; and with False Creek and the seawall walk across the street, it was an easy decision to open up the window wall to the fresh air, welcoming guests to stay to drink in the view. The whole effect is airy, bright – sophisticated but natural.Full Event Details

 Tomato, Avocado and Local Dungeness Crab Salad Champagne Vinaigrette

Di Mare Clams, Mussels, Scallops and Prawns in a light wine broth radish sprouts, fresh herbs and EVOO

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Seared Fresh Halibut Marcona Almond and Arugula Pesto Citrus Beurre Blanc Forbidden Rice and Grilled Bell Peppers

provence (8)

Crème Brulée Fresh Local Raspberries

ARC at Fairmont Waterfront

ARC offers simply inspired, handcrafted fare in a relaxed setting. With its beautiful West Coast views, it’s the perfect place to partake in a four course dinner for Summerdine created by the Executive Chef.

BURST OF SUMMER Baby vegetables, planted back, roasted almond and herb soil
Tuna poke pizza, crisp tortilla, tobiko, smashed avocado
Seared pork belly and Humboldt squid, Harissa spiced, smoked buttermilk

DESSERT TASTING by Scholarship winners Kirsten and Jessica

Lemon mousse, fresh berries
Okanagan peach, honey shortcake, thyme chocolate sauce
Chocolate bomb


Boulevard Kitchen & Oyster Bar

Vancouver’s Boulevard Kitchen & Oyster Bar provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style.

With an innovative approach that blends a respect for the past with a celebration of the present, Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences.

Snake River farms Wagyu Carpaccio, Classic Foie gras terrine, brioche, smoked mayo

Slow cooked local Octopus a la Plancha, eggplant, pine nut, Prosciutto

Canadian Prime NY, sweet corn succotash, “Winter” Australian black truffle

BLVD Opera bar, chocolate ganache, coffee buttercream, hazelnut praline


Hart House Burnaby

Hart House Restaurant is one of Burnaby’s hidden treasures.  The restaurant is located in a Tudor-style heritage house situated on a 3-acre estate.  If weather permits, Summerdine guests will enjoy award-winning Pacific Northwest cuisine al fresco on the restaurant’s private patio, which offers picturesque views of the lawns and tranquil Deer Lake.  In the case of rain, the table for four will be set indoors, in the relaxed elegance of Hart House’s sunroom.  The winning combination of great food, attentive service, and a beautiful setting is sure to make your evening one to remember.


SUMMER GREEN SALAD Hannah Brook Farms Greens, Dried Figs, Ricotta Salata, Raspberries,Hazelnuts, Huckleberry Vinaigrette

CARNAROLI RISOTTO Pork Belly, English Peas, Pea Tips, Parmigiano Reggiano

SEARED HALIBUT English Peas, Squid Ink Fregola, Pea Tips, Mussels, Clams, Citrus Beurre Blanc

DARK CHOCOLATE TART Pistachio Ganache, Chocolate Crumble, Cherry Puree, Cocoa-Nib Tuile

nicili pizza


A sophisticated yet family-friendly restaurant, award-winning Nicli Antica Pizzeria is the first VPN-certified pizzeria to bring a lot of attention to Gastown, the culinary epicentre of Vancouver.

Nicli Antica Pizzeria honours the culinary traditions from four generations of the Nicli family. Chef David Tozer’s menu highlights the season’s freshest, local ingredients alongside a robust beverage program. An experience at Nicli Antica Pizzeria will bring to mind the touchstones of Italian culture — family, authenticity, and incredible food and wine.

Cannellini bean spread,
Albacore tuna conserva, oregano and grana padano flatbread

Orecchiette en brodo,
heirloom grape tomatoes,heirloom beans

Local Margherita di culatello,
fire-roasted heirloom pomodoro, Courtenay mozzarella di bufala,
Agassiz “Fermière” grana, Two Rivers 17 month aged Mangalista Culatello,
sweet basil

Olive oil cake with candied lemon,
lemon confit, blueberries, crème fraîche, tonka bean gelato

fairmont hotel vancouver notch8 booth

Notch 8 Fairmont Vancouver

“A restaurant, a bar, a journey.”

Located in the lobby of Fairmont Hotel Vancouver, Notch8 Restaurant & Bar welcomes you to a new era of glamour.
Named for a train’s highest speed, the luxurious and contemporary design of the Notch8 takes inspiration from the romance of rail travel and the hotel’s rich heritage. Restaurant Chef Jason Saruya offers his modern spin on classic comfort dishes including a daily rotating rotisserie menu, while mixologists shake up both innovative and classic cocktails behind the bar. Notch8 is the perfect setting for everything from casual cocktails with friends, to business lunches, to an intimate dinner with your loved ones.


NOTCH8 WALDORF SALAD apple croutons, poached celeriac, sour grape dressing

RICOTTA RAVIOLI hay & honey infused, locally foraged morel mushrooms, cured egg yolk

SPRING SALMON WELLINGTON lentil duxelle, organic chard, tomato fondue

DARK CHOCOLATE SOUFFLE burnt honey anglaise

Market by Jean-Georges

Market by Jean-Georges is the first restaurant in Canada for three-star Michelin chef Jean-Georges Vongerichten and the signature restaurant of Shangri-La Hotel, Vancouver. Executive Chef Ken Nakano is a homegrown talent who delights guests with sophisticated yet uncomplicated flavours. With a passion and dedication for authentic farm-to-table cuisine, chef Nakano showcases the finest Canadian ingredients from coast to coast. Market is open seven days a week from breakfast through dinner, and is located on the hotel’s third floor, accessible through the hotel or by taking the glass elevator located next to Urban Fare.

King Crab Jubilee corn royale avocado thai basil sorbet

Seared Foie Gras grilled Okanagan peach tatin ice wine, black pepper pearls

40 Day Dry Aged Cache Creek Beef Striploin smoked potato tomato and thyme jus

Summer Fruit Mosaic bergamont granite lemongrass foam

Red Ribbon Cocktail Fundraiser

In the lead up to World AIDS Day 2015 (Dec 1), the Dr. Peter AIDS Foundation is launching a new fundraising initiative called the “Red Ribbon Cocktail Fundraiser” to raise awareness of HIV and generate financial support for compassionate care at the Dr. Peter Centre. The fundraiser runs until December 1st.

champagne cocktail

Bars and restaurants in Vancouver participate by each creating a red, signature cocktail. A portion of the proceeds will benefit the Dr. Peter AIDS Foundation.  This initiative is supported by Tap & BarrelWest Bar + RestaurantBoulevard Kitchen & Oyster Bar and the Fountainhead Pub and others.