#Boulevard Kitchen & Oyster Bar

[vanfoodies]

6 Additions to Vancouver's Michelin Guide, September 2023

Today, 6 more restaurants are added to the Recommended category of Vancouver’s MICHELIN Guide. According to the press release, the full 2023 MICHELIN selection will be announced on October 5, and these 6 new restaurants may earn themselves Bib Gourmand or Star awards then. Continue reading Untitled

[goodlifevancouver]

Brewery & The Beast Culinary Talent

Brewery & The Beast Culinary Talent

Additional Ticket Released for Brewery & The Beast Western Canada’s popular food-and-drink feast for the senses, Brewery & The Beast, is releasing one hundred general admission tickets and 10 VIP Experience tickets on its website at 9 a.m. tomorrow, Tuesday, July 26, to the previously sold-out Vancouver event taking place on Aug. 7. Brewery & The Beast is also teaming up with Harbour Air to give…

[theclosetyvr]

V.v: Where to Get Buck-a-Shuck Oysters in Vancouver

Image: Instagram/@blvdyvr

Fancy a shuck? Vv Magazine’s Helen Siwak has searched high and low to ensure you get your fill of oysters on a budget. Read on for some of the most notable buck-a-shuck deals in the city. 

With Vancouver’s Buck-A-Shuck scene dwindling, the city finds itself with a plethora of a Buck+30 or a Buck+50 per shuck or Half Price Shucks. Here are 10 generous establishments that…

[yecgaytravel-blog]

Hail Canada: Hottest cocktails in Vancouver!

Hail Canada: Hottest cocktails in Vancouver!

Vancouver: hot Canucks all over the place

Let us be honest: when it comes to travelling, Canada is a safe bet. It might not bear the excitement of Maspalomas or the discreet charm of Berlin, but you know you’ll have a great time in Canada: it’s huge, beautiful, accepting and warm (even if only at heart, cause winters there can get quite chilly). And one of everyone’s favorite cities in Canada is…

[myvancityca]

Private Holiday Events at Boulevard by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/10/08/private-holiday-events-at-boulevard/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

Private Holiday Events at Boulevard

    Located in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar is the ideal venue for events of all sizes, featuring inspired seafood-focused cuisine from Chef Alex Chen paired with a wide selection of wine and craft cocktails.

    Our gorgeous private dining area is available for celebrations and gatherings for 40 guests seated, or 80 guests reception-style. Additional adjoining spaces can accommodate up to 150 guests privately. Ideal for your private holiday events.

  For bookings and enquiries, please contact us at 604-642-2932 or eordel@boulevardvancouver.ca.

info@boulevardvancouver.ca | boulevardvancouver.ca

845 Burrard Street, Vancouver  |  604-642-2900

[myvancityca]

Wine Pairing for #TasteofThursday - @ryandavidlewis by Ryan Lewis posted on My VanCity

View New Post: http://myvancity.ca/2015/09/17/wine-pairing-for-tasteofthursday-ryandavidlewis/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

Wine Pairing for #TasteofThursday - @ryandavidlewis

Bartier Brothers Semillon 2013 – $22

  One of the Okanagan’s more consistent and interesting wines, Bartier Brothers Semillon is always a favourite of mine. Complimentary herbal and citrus flavours, accompanied by exceptional acidity makes this wine a easy pairing with a wide range of dishes, but in this case it matches up well with the richness of a butter sauce and roasted chicken.

  Ryan Lewis

Sommelier, Writer

Independent Wine, Beer and Sprits Consultant -ISG Level 3 Diploma Certified-

  Roasted Free Range Chicken, Glazed Young Vegetables, Brown Butter, Chicken Jus

Chicken jus

Ingredients:

20g canola oil

2 lbs chicken leg bones

1 leek, cut into 1” squares

1 celery stalk, cut into ½” slices

1 white onion, cut into ¼” slices

2 cloves garlic

1 cup white button mushrooms, cut into thin slices

4 sprigs thyme

1 bay leaf

1 cup white wine

1 cup sherry wine

8 cups non-salted chicken stock

kosher salt and fresh cracked black pepper

  Method:

Chop chicken leg bones into 1” segments.

Roast the bones at 400° F for 20 minutes.

Heat a heavy bottom stock pot on medium high heat. Add oil and roast for 5 more minutes.

Add leeks, celery, onion, garlic, button mushrooms, thyme and bay leaf. Cook for 5 more minutes, stirring often with a wooden spoon.

Add white wine and reduce until almost dry. Add sherry and reduce again until almost dry.

Add chicken stock and reduce until 1 cup of liquid is left, skimming often.

Season with salt and pepper.

Strain, and discard the bones.

  Roasted Chicken

Ingredients:

1 x 3.5 lbs free range chicken

1 carrot, peeled and cut into 1” dice

1 celery cut into 1” dice

1 white onion, cut into ½” slices

1 tbsp olive oil

kosher salt and fresh cracked black pepper

3 sprigs thyme

3 sprigs tarragon

1 whole leek, cut into ½” slices

½ fennel, cut into ½”slices

6 medium button mushrooms, cut into ¼” pieces

2.5 oz of unsalted butter

  Method:

Heavily season inside the cavity of the chicken with kosher salt. Let sit for 30 minutes.

Set the oven to 425° F.

Mix the carrot, celery, onion (mirepoix), thyme, tarragon, leek, fennel and button mushrooms together and spread out evenly in a roasting pan.

Rub chicken skin with olive oil and truss with butcher’s twine. Season with salt and pepper.

Place chicken in the roasting pan. Pierce the skin and set a thermometer in between the breast and leg cavity. Set the thermometer to cook until the internal temperature reaches 160° F. Place in the oven. After 20 minutes, lower the temperature to 350° F.

Brush chicken with butter every 5 minutes until the internal temperature reaches 145° F.

Brush chicken with jus. Glaze at least 4 times until the chicken is fully coated.

Once the internal temperature reaches 160° F, take chicken out and let sit for 20 minutes.

Remove the breast and leg from the chicken and set aside.

  Vegetables

Ingredients:

6 snow peas (remove stringy bits and cut on a bias)  

3 red radishes, blanched in salted water

6 medium green asparagus, peeled and blanched in salted water

6 baby thumbelina carrots, peeled and blanched in salted water

6 baby carrots, peeled and blanched in salted water

10 fava bean pods, blanched and shelled

3-4 turnips, peeled and blanched in salted water  

1 tbsp unsalted butter

1/4 cup unsalted chicken stock

kosher salt and fresh cracked black pepper

lemon juice

  Method:

Using a 10” sauté pan on medium-high heat:

Add chicken stock and butter.

Add all the vegetables and reduce the liquid until almost dry.

Season with salt and pepper.

Add a few drops of lemon juice to balance the seasoning.

To Plate:

Arrange the vegetables and chicken neatly on the plate.

Drizzle the jus around the chicken.

Garnish with few sprigs of sweet cicely or chervil.

Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Twitter: @blvdyvr @ChefAlexChen Instagram: @blvdyvr Facebook: /blvdyvr  /chefalexchen Website: boulevardvancouver.com

Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients.

Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.

[myvancityca]

Chef Alex Chen, Boulevard Kitchen & Oyster Bar #TasteofThursday Roasted Free Range Chicken recipe by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/09/17/chef-alex-chen-boulevard-kitchen-oyster-bar-tasteofthursday-recipe/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

Chef Alex Chen, Boulevard Kitchen & Oyster Bar #TasteofThursday Roasted Free Range Chicken recipe

Roasted Free Range Chicken, Glazed Young Vegetables, Brown Butter, Chicken Jus

Chicken jus

Ingredients:

20g canola oil

2 lbs chicken leg bones

1 leek, cut into 1” squares

1 celery stalk, cut into ½” slices

1 white onion, cut into ¼” slices

2 cloves garlic

1 cup white button mushrooms, cut into thin slices

4 sprigs thyme

1 bay leaf

1 cup white wine

1 cup sherry wine

8 cups non-salted chicken stock

kosher salt and fresh cracked black pepper

  Method:

Chop chicken leg bones into 1” segments.

Roast the bones at 400° F for 20 minutes.

Heat a heavy bottom stock pot on medium high heat. Add oil and roast for 5 more minutes.

Add leeks, celery, onion, garlic, button mushrooms, thyme and bay leaf. Cook for 5 more minutes, stirring often with a wooden spoon.

Add white wine and reduce until almost dry. Add sherry and reduce again until almost dry.

Add chicken stock and reduce until 1 cup of liquid is left, skimming often.

Season with salt and pepper.

Strain, and discard the bones.

  Roasted Chicken

Ingredients:

1 x 3.5 lbs free range chicken

1 carrot, peeled and cut into 1” dice

1 celery cut into 1” dice

1 white onion, cut into ½” slices

1 tbsp olive oil

kosher salt and fresh cracked black pepper

3 sprigs thyme

3 sprigs tarragon

1 whole leek, cut into ½” slices

½ fennel, cut into ½”slices

6 medium button mushrooms, cut into ¼” pieces

2.5 oz of unsalted butter

  Method:

Heavily season inside the cavity of the chicken with kosher salt. Let sit for 30 minutes.

Set the oven to 425° F.

Mix the carrot, celery, onion (mirepoix), thyme, tarragon, leek, fennel and button mushrooms together and spread out evenly in a roasting pan.

Rub chicken skin with olive oil and truss with butcher’s twine. Season with salt and pepper.

Place chicken in the roasting pan. Pierce the skin and set a thermometer in between the breast and leg cavity. Set the thermometer to cook until the internal temperature reaches 160° F. Place in the oven. After 20 minutes, lower the temperature to 350° F.

Brush chicken with butter every 5 minutes until the internal temperature reaches 145° F.

Brush chicken with jus. Glaze at least 4 times until the chicken is fully coated.

Once the internal temperature reaches 160° F, take chicken out and let sit for 20 minutes.

Remove the breast and leg from the chicken and set aside.

  Vegetables

Ingredients:

6 snow peas (remove stringy bits and cut on a bias)  

3 red radishes, blanched in salted water

6 medium green asparagus, peeled and blanched in salted water

6 baby thumbelina carrots, peeled and blanched in salted water

6 baby carrots, peeled and blanched in salted water

10 fava bean pods, blanched and shelled

3-4 turnips, peeled and blanched in salted water  

1 tbsp unsalted butter

1/4 cup unsalted chicken stock

kosher salt and fresh cracked black pepper

lemon juice

  Method:

Using a 10” sauté pan on medium-high heat:

Add chicken stock and butter.

Add all the vegetables and reduce the liquid until almost dry.

Season with salt and pepper.

Add a few drops of lemon juice to balance the seasoning.

To Plate:

Arrange the vegetables and chicken neatly on the plate.

Drizzle the jus around the chicken.

Garnish with few sprigs of sweet cicely or chervil.

Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Twitter: @blvdyvr @ChefAlexChen Instagram: @blvdyvr Facebook: /blvdyvr  /chefalexchen Website: boulevardvancouver.com

Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients. Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.

[myvancityca]

Boulevard Kitchen & Oyster Bar Hosts Sunday Pig Roast Series This Fall by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/09/10/boulevard-kitchen-oyster-bar-hosts-sunday-pig-roast-series-this-fall/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

Boulevard Kitchen & Oyster Bar Hosts Sunday Pig Roast Series This Fall

BOULEVARD KITCHEN & OYSTER BAR GOES WHOLE HOG WITH LAUNCH OF NEW SUNDAY PIG ROAST SERIES THIS FALL

Exclusive Events Offer Family-Style Feast with Optional Beer, Wine Pairings Available

  Boulevard Kitchen & Oyster Bar will build on the success of its sold-out string of summer Seafood Boils by adding a Sunday Pig Roast Series to the menu in its luxurious private dining room this fall.

Beginning Sunday, Oct. 4 and continuing each Sunday throughout October and November, Boulevard will welcome a limited number of guests to belly up to the banquet table as Executive Chef Alex Chen and his team carve up a local Sloping Hill Farm roasted pig, served family-style with an impressive array of seasonal fixings.

  PIG ROAST MENU  

Butternut Squash Velouté

apple cider, allspice and crème chantilly

Sloping Hill Farm Roasted Porchetta-Style Pig

selection of seasonal side dishes

Autumn Tatin

gala apple confit, caramel and vanilla ice cream

“We were overwhelmed with the response to our sold-out Seafood Boil Series on the patio this summer,” says Boulevard Kitchen & Oyster Bar Director of Operations Steve Edwards. “We decided to keep the momentum going and showcase a new side of the Boulevard experience with a communal feast in the comfort of our private dining room.”

  TICKETS

Tickets for Boulevard’s Sunday Pig Roast Series on October 4, 11, 18 and 25 and November 1, 8, 15, 22 and 29 are limited to just 42 tickets per event, and are available online at www.boulevardvancouver.ca/events.

  • Pig Roast: $59 per person

• Hog & Hops (with beer pairings): $69 per person

• Swine & Wine (with wine pairings): $89 per person

All tickets are based on a minimum of two guests, and are exclusive of tax and gratuity.

    About Boulevard Kitchen & Oyster Bar | Located at the iconic Sutton Place Hotel in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar provides a unique showcase for the culinary vision of Executive Chef Alex Chen. 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. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 4 p.m.), dinner (5 to 11 p.m.) and late night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m. and Happy Hour from 3 p.m. to 6 p.m.

845 Burrard Street, Vancouver, B.C. V6Z 2K6 | (604) 642-2900 | boulevardvancouver.ca

Twitter: @blvdyvr | Facebook: /blvdyvr | Instagram: @blvdyvr

[myvancityca]

BEYOND THE SEA: BOULEVARD KITCHEN & OYSTER BAR EXTENDS SOLD-OUT SUNDAY SEAFOOD BOIL SERIES INTO SEPTEMBER by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/07/30/beyond-the-sea-boulevard-kitchen-oyster-bar-extends-sold-out-sunday-seafood-boil-series-into-september/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

BEYOND THE SEA: BOULEVARD KITCHEN & OYSTER BAR EXTENDS SOLD-OUT SUNDAY SEAFOOD BOIL SERIES INTO SEPTEMBER

With all seven of its inaugural Sunday Seafood Boil Series events in July and August already sold out, Boulevard Kitchen & Oyster Bar is pleased to announce four additional dates to take place on their wrap-around outdoor patio this September, with tickets now available at www.boulevardvancouver.ca/events.

Beginning at 6 p.m. on Sept. 6, 13, 20 and 27, Boulevard will continue to offer guests a chance to tie up their bibs and tuck into an East Coast-inspired seafood boil of fresh-caught seafood selections including crawfish, jumbo prawns, clams, mussels and Dungeness crab, served family-style on communal tables.

“We’re thrilled with the response to our Seafood Boil and that it’s been so well received by our guests,” says Boulevard Executive Chef Alex Chen. “With two events down, we’re excited to build on our success by expanding the series into September and giving more guests the chance to experience it.”

  – SEAFOOD BOIL MENU –  

Haywire ‘The Bub’ Sparkling Wine

upon arrival, courtesy of Okanagan Crush Pad

Iceberg Wedge Salad, Crumbled Blue Cheese, Chive, Pickled Cherry Tomatoes

Crawfish, Jumbo Prawns, Clams, Mussels, Dungeness Crab, Potatoes, Corn

drawn garlic butter, spicy remoulade, green goddess sauce, crumbled chorizo sofrito

Bacon and Jalapeño Jack Cheese Cornbread Skillet

BC Blueberry Crumble, Elderflower Ice Cream

$49 per person, two-guest minimum beverages, tax and gratuity additional

  TICKETS

Tickets for Boulevard’s Sunday Seafood Boil Series events on Sept. 6, 13, 20 and 27 are available online at www.boulevardvancouver.ca/events for $49 per person plus beverages, tax and gratuity (two-guest minimum).

Ten per cent (10%) of all ticket sales will be donated to the BC Hospitality Foundation, which provides support for individuals within the hospitality community who are coping with a financial crisis arising from a health or medical condition.

  About Boulevard Kitchen & Oyster Bar | Located at the iconic Sutton Place Hotel in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar provides a unique showcase for the culinary vision of Executive Chef Alex Chen. 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. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 4 p.m.), dinner (5 to 11 p.m.) and late night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m and happy hour from 3 p.m. to 6 p.m. daily.

845 Burrard Street, Vancouver, B.C. V6Z 2K6 | (604) 642-2900 | boulevardvancouver.ca

Twitter: @blvdyvr | Facebook: /blvdyvr | Instagram: @blvdyvr

[myvancityca]

Pairing for #TasteofThursday recipe Korean Galbi 'Dog' by Chef Alex Chen by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/07/23/pairing-for-tasteofthursday-recipe-korean-galbi-dog-by-chef-alex-chen/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

Pairing for #TasteofThursday recipe Korean Galbi 'Dog' by Chef Alex Chen

With thanks to Boulevard’s Director of Operations, Steve Edwards, (also a certified sommelier) who has suggested a couple of beverage pairings which we’re sharing along with the recipe (see below):

“To pair with Chef Alex’s Korean Galbi ‘Dog’, I would recommend something refreshing like a Stanley Park Pilsner. For wine, I’d suggest a lighter, earthy red with choke cherry notes (not ripe fruit), like a village Burgundy.”

  Steve Edwards, Director of Operations, Boulevard Kitchen & Oyster Bar

For Steve Edwards, there’s a specific recipe for success behind any restaurant — a symmetry of exemplary cuisine, a distinctive-yet-accessible wine list, consummate service and a warm, inviting atmosphere. If there’s one person who can speak with unabashed authority on the subject of what ultimately determines the good fortune of any restaurant, it’s Steve. From his time as restaurant manager and sommelier at Vancouver’s CinCin Ristorante + Bar and restaurant director at Araxi — Whistler’s first fine-dining restaurant and star of Gordon Ramsay’s Hell’s Kitchen — to his time as general manager and wine director at Whistler’s Bearfoot Bistro and Cibo Trattoria in Vancouver, the industry stalwart has demonstrated an uncanny knack for knowing exactly what fills the seats and creates lasting impressions.

Twitter: @blvdyvr  Instagram: @blvdyvr Facebook: /blvdyvr  Website: boulevardvancouver.com

  Korean Galbi Dog by Chef Alex Chen

Ingredients:

200g Beef short rib, 1 inch dice

100g beef fat, 1/2 inch dice

1/5 of an Granny Smith apple, do not peel

1/8 of an Asian pear, do not peel

1 tsp peeled ginger, peel

3 Tbs green onion, finely chop

1 Tbs chopped garlic, finely chop

3 Tbs soy sauce

1 tsp korean soy bean paste

1/2 tsp toasted sesame seeds

1/2 tsp sesame oil

3 Tbs sugar

1 Tbs honey

Sausage casing 3 feet

  Method:

In a blender, blend everything together except for the beef

Pour the marinade over the beef and refrigerate for 16 hrs

After 16 hours, drain the marinade

Keep all the ingredients cold, including the meat grinder

Using your hand in a continuous circular motion, mix your meat for 30 seconds to combine and evenly distribute the fat

With a sausage stuffer, stuff the meat into the casing

Let it air dry for a day in the fridge

  Grill directly onto a medium low oven until it reaches an internal temp of 160 F

Serve on a brioche bun with pickled vegetables and chili paste.

Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Twitter: @blvdyvr @ChefAlexChen Instagram: @blvdyvr Facebook: /blvdyvr  /chefalexchen Website: boulevardvancouver.com

Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients. Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.

[myvancityca]

Taste of Thursday recipe by Chef Alex Chen - Boulevard Kitchen & Oyster Bar by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/07/23/taste-of-thursday-recipe-by-chef-alex-chen-boulevard-kitchen-oyster-bar/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

Taste of Thursday recipe by Chef Alex Chen - Boulevard Kitchen & Oyster Bar

Korean Galbi ‘Dog’

Chef Alex Chen

    Ingredients:

200g Beef short rib, 1 inch dice

100g beef fat, 1/2 inch dice

1/5 of an Granny Smith apple, do not peel

1/8 of an Asian pear, do not peel

1 tsp peeled ginger, peel

3 Tbs green onion, finely chop

1 Tbs chopped garlic, finely chop

3 Tbs soy sauce

1 tsp korean soy bean paste

1/2 tsp toasted sesame seeds

1/2 tsp sesame oil

3 Tbs sugar

1 Tbs honey

Sausage casing 3 feet

  Method:

In a blender, blend everything together except for the beef

Pour the marinade over the beef and refrigerate for 16 hrs

After 16 hours, drain the marinade

Keep all the ingredients cold, including the meat grinder

Using your hand in a continuous circular motion, mix your meat for 30 seconds to combine and evenly distribute the fat

With a sausage stuffer, stuff the meat into the casing

Let it air dry for a day in the fridge

  Grill directly onto a medium low oven until it reaches an internal temp of 160 F

Serve on a brioche bun with pickled vegetables and chili paste.

Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Twitter: @blvdyvr @ChefAlexChen Instagram: @blvdyvr Facebook: /blvdyvr  /chefalexchen Website: boulevardvancouver.com

Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients. Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.

[myvancityca]

SUMMER DAZE: BOULEVARD KITCHEN & OYSTER BAR BRINGS SUMMER TO A BOIL IN THE HEART OF DOWNTOWN VANCOUVER WITH SUNDAY SEAFOOD BOIL SERIES by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/07/02/summer-daze-boulevard-kitchen-oyster-bar-brings-summer-to-a-boil-in-the-heart-of-downtown-vancouver-with-sunday-seafood-boil-series/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

SUMMER DAZE: BOULEVARD KITCHEN & OYSTER BAR BRINGS SUMMER TO A BOIL IN THE HEART OF DOWNTOWN VANCOUVER WITH SUNDAY SEAFOOD BOIL SERIES

Restaurant Marks Notable First Year with Exclusive Seafood Boil Series on Wrap-Around Outdoor Patio this July, August

  Boulevard Kitchen & Oyster Bar will celebrate its first anniversary in grand style by hosting an exclusive Sunday Seafood Boil Series on its luxurious outdoor patio overlooking Burrard Street every Sunday at 6 p.m. from July 19 to Aug. 30.

Limited to just 24 seats at each event, Boulevard’s talented team of chefs will cast their net to haul in fresh-caught selections of crawfish, jumbo prawns, clams, mussels and Dungeness crab, served in a traditional East Coast-style seafood boil piled high on butcher’s paper, and executed with the restaurant’s signature style and finesse.

“We want to show guests a different side of the restaurant, and of Chef Alex’s cooking, while still staying true to our seafood-focused, West Coast-inspired cuisine,” says Boulevard Director of Operations Steve Edwards. “There’s no better way to do that than by giving people the opportunity to tuck into a true seafood feast on our patio while soaking up the sun in the heart of the city.”

– SEAFOOD BOIL MENU –  

Iceberg Wedge Salad, Crumbled Blue Cheese, Chive, Pickled Cherry Tomatoes

Crawfish, Jumbo Prawns, Clams, Mussels, Dungeness Crab, Potatoes, Corn

with choice of drawn garlic butter, spicy remoulade, green goddess sauce or crumbled chorizo sofrito

Bacon and Jalapeño Jack Cheese Cornbread Skillet

BC Blueberry Crumble, Elderflower Ice Cream

$49 per person, two-guest minimum beverages, tax and gratuity additional

The Sunday Seafood Boil Series marks the first anniversary of the restaurant, which was singled out for a number of notable accolades during the past year, including the Gold Award and Best New Entry at the 12th annual Vancouver International Wine Awards as well as double honours for Best Fine Dining and a tie in the Best Dinner – West End/Robson category in the Westender’s 18th annual Best of the City 2015 Readers Choice Awards. Boulevard also earned two second-place finishes in the Best New Restaurant and Best Appetizers categories in the Georgia Straight’s 18th Annual Golden Places Readers’ Choice Awards.

TICKETS

Tickets for Boulevard’s Sunday Seafood Boil Series on July 19 and 26 and August 2, 9, 16, 23 and 30 are available online at www.boulevardvancouver/events for $49 per person plus beverages, tax and gratuity, based on a minimum of two guests.

Ten per cent (10%) of all ticket sales will be donated to the BC Hospitality Foundation, which provides support for individuals within the hospitality community who are coping with a financial crisis arising from a health or medical condition.

  About Boulevard Kitchen & Oyster Bar | Located at the iconic Sutton Place Hotel in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar provides a unique showcase for the culinary vision of Executive Chef Alex Chen. 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. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 4 p.m.), dinner (5 to 11 p.m.) and late night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m.

845 Burrard Street, Vancouver, B.C. V6Z 2K6 | (604) 642-2900 | boulevardvancouver.ca

Twitter: @blvdyvr | Facebook: /blvdyvr | Instagram: @blvdyvr

[myvancityca]

#TasteofThursday Yellowfin Tuna Crudo recipe from Chef Alex Chen of Boulevard Kitchen & Oyster Bar by My VanCity posted on My VanCity

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#TasteofThursday Yellowfin Tuna Crudo recipe from Chef Alex Chen of Boulevard Kitchen & Oyster Bar

Yellowfin Tuna Crudo

Tuna:

1.5 lbs sashimi grade yellowfin tuna

Cut into 16: 2.5 inch by 0.5 inch slices

  Tonnato Sauce:

Ingredients:

1 can of high quality canned tuna packed in olive oil (local Italian deli)

1 cup extra virgin olive oil

Heart of one bunch of celery

1 medium shallot

1 medium garlic clove

Lemon juice: half lemon

Lemon zest: half lemon

Pinch fennel pollen

Pinch espelette

Pinch sugar

  Method:

Dice the shallot and garlic clove

In a pan, sauté the shallots and garlic

  Blend all ingredients in a high speed blender until smooth

   Garnish: (approx. 4 pieces of each per plate)

Frisée (yellow only)

Red mustard frill

Shaved radish

Cherry tomatoes (1 per plate sliced in half)

Castelvetrano olives (1 per plate cut in 4)

White anchovies (1 piece cut in 4)

Olive oil croutons

Capers

Extra virgin olive oil

Lemon zest: 1 whole

  Assembly:

Arrange the 4 slices on a round plate in a row, half an inch apart, season with sea salt and lemon zest

Drizzle the tonnato sauce over the slices of tuna

Arrange garnish items on and around the tuna

  Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Twitter: @blvdyvr @ChefAlexChen Instagram: @blvdyvr Facebook: /blvdyvr  /chefalexchen Website: boulevardvancouver.com Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients. Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.

[myvancityca]

MOM’S THE WORD: BOULEVARD KITCHEN & OYSTER BAR  HOSTS EXCLUSIVE MOTHER’S DAY BRUNCH, DINNER SERVICES by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/04/17/moms-the-word-boulevard-kitchen-oyster-bar-hosts-exclusive-mothers-day-brunch-dinner-services/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

MOM’S THE WORD: BOULEVARD KITCHEN & OYSTER BAR  HOSTS EXCLUSIVE MOTHER’S DAY BRUNCH, DINNER SERVICES

All Mothers in Attendance Will Receive an Edible Chocolate Flower Lovingly Handcrafted by Boulevard Pastry Chef Jason Pitschke     

  On Sunday, May 10, pay special tribute to the mothers in your life by treating them to a three-course Mother’s Day brunch or dinner service at Boulevard Kitchen & Oyster Bar, either in its expansive dining room or chic outdoor patio, which just opened for the warm weather season.

From 11 a.m. to 3 p.m. on May 10, Boulevard Executive Chef Alex Chen has crafted a special three-course Mother’s Day Brunch for $59 per person that offers appetizer choices such as sawmill bay oysters, asparagus salad with burrata, and smoked black cod and clam chowder, paired with mains like traditional eggs benedict, nutella stuffed french toast, ‘KFC’ Korean Fried Chicken rice bowl and eggs florentine.

From 5 p.m. to 11 p.m. on May 10, Boulevard’s three-course Mother’s Day Dinner service will be available for $65 per person and features starters like snake river farm wagyu beef carpaccio, sweet green pea soup, albacore tuna; and main courses such as spring vegetables risotto, slow braised lamb navarin, arctic char and roasted porchetta.

Both the brunch and dinner services will also include a dessert-course selection of either mother’s tart or chocolate torte and every mother in attendance will receive an edible milk, white and dark chocolate flower lovingly handcrafted by Boulevard Pastry Chef Jason Pitschke.

To view Boulevard’s full Mother’s Day Brunch and Dinner menus offered on May 10, go to: www.boulevardvancouver.ca/content/mothers-day-boulevard-kitchen-oyster-bar.

Mother’s Day reservations may be made by calling (604) 642-2900 or online at: www.boulevardvancouver.ca/reservations.

___________________________________________________________________

About Boulevard Kitchen & Oyster Bar | Located at the iconic Sutton Place Hotel in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar provides a unique showcase for the culinary vision of Executive Chef Alex Chen. 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. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 2 p.m.), dinner (5 to 11 p.m.) and late night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m.

845 Burrard Street, Vancouver, B.C. V6Z 2K6 | (604) 642-2900 | boulevardvancouver.ca Twitter: @blvdyvr | Facebook: /blvdyvr | Instagram: @blvdyvr

[myvancityca]

#TasteofThursday Arctic Char recipe from Chef Alex Chen of Boulevard Kitchen & Oyster Bar by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/04/02/tasteofthursday-arctic-char-recipe-from-chef-alex-chen-of-boulevard-kitchen-oyster-bar/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

#TasteofThursday Arctic Char recipe from Chef Alex Chen of Boulevard Kitchen & Oyster Bar

Arctic Char (4 servings)

Parsley Coulis: Yield 1.5 cups

Ingredients:

4 cups (packed) flat leave parsley, no stems

1 cup 2% milk

½ cup Heavy cream

2 medium shallots cut into 2 cm

10 garlic cloves stems remove

pinch kosher salt

  Directions:

Remove stems from parsley

Bring a large pot of salted water to a rapid boil

Blanch parsley in salted water for 60 seconds

Drain and cool

Squeeze parsley dry with your hands

Bring cream, milk, shallot, garlic and salt to a boil

Let simmer for 20 minutes or until garlic cloves are soft

Add parsley into the milk mixture and adjust seasoning

Puree on high in a blender till smooth

Cool down on ice to preserve color

Wrap with saran wrap directly on the purée to prevent a skin

    Potato Gnocchi: 4 servings

Ingredients:

2 potatoes

2 cups all-purpose flour

1 egg

Pinch kosher salt

Pinch black pepper

1 tsp finely grated parmesan

3 tsp finely chopped chives

Pinch of nutmeg

  Directions:

Bring a large pot of salted water to a boil

Peel potatoes and add to pot

Cook until tender but still firm (approx. 15 minutes)

Drain, cool and mash

Combine mashed potato with all other ingredients in a large bowl

Knead until dough forms a ball

Shape small portions of dough into long dowels

On a floured surface, cut snakes into half inch pieces

Bring a large pot of slightly salted water to a boil

Drop in gnocchi and cook for 3-5 minutes or until gnocchi has risen to the top

Drain

    Mustard Glaze: Yield 2 cups

  2 medium shallots finely diced

1 ¾ cup grainy mustard

2 cloves finely diced garlic

1 cup maple syrup

Zest ¾ of an orange

3 turns fresh cracked black pepper

  Method:

Mix everything in a mixing bowl

    Salsify:

Ingredients:

4 pieces salsify

2 cups 2% milk

2 cloves garlic

2 sprigs of thyme

3 pinches kosher salt

Bay leaf

  Method:

Peel outer black layer until you see white core (do not over peel but make sure all black is gone)

Cut off both ends

Place in water with a squeeze of lemon

In a pot add milk, thyme, salt, and bay leaf

Crush garlic and add

Simmer

Cut each piece of salsify into 3 even pieces

Place in pot with other ingredients

Simmer until tender

Check doneness but piercing salsify with a pairing knife, it is done if there is no resistance

  Arctic Char:

Pre-heat oven to 350°F

2 scaled filets

Cut each in half

Season with salt and pepper

Sear skin side in a hot pan to crisp skin

Spread mustard glaze on top of each piece

Bake in oven for approx 6 minutes

  Assembly:

Slowly warm parsley coulis in small pot

Soft poach an egg

Hot water

1 cap white vinegar

Do not overcook!

In a pan melt a tbsp of butter on med-high heat until foamy

Add gnocchi and sear until golden brown

Add salsify and sear

Season with salt, pepper and lemon juice

Spoon coulis onto the center of the plate and spread into a small circle

Arrange 6 pieces of gnocchi and 3 pieces of salsify around coulis

Place arctic char on top of coulis

Season egg with salt and pepper and place beside arctic char

Cut yolk before serving

  Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Twitter: @blvdyvr @ChefAlexChen Instagram: @blvdyvr Facebook: /blvdyvr  /chefalexchen Website: boulevardvancouver.com Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients. Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.

[myvancityca]

#Taste of Thursday recipe by Chef Alex Chen, Boulevard Kitchen & Oyster Bar by My VanCity posted on My VanCity

View New Post: http://myvancity.ca/2015/01/29/12807/?utm_source=TR&utm_medium=My+Vancity+Tumblr&utm_campaign=SNAP%2Bfrom%2BMy+VanCity

#Taste of Thursday recipe by Chef Alex Chen, Boulevard Kitchen & Oyster Bar

Pan-Roasted Octopus with Marcona Almonds and Sherry Vinaigrette Served with Maple Butternut Squash by Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar

  Yields 6-8 servings

 Sherry Vinaigrette:

 3 shallots, diced

2 tbsp grainy mustard

½ tsp kosher salt

3 tbsp sherry vinegar (available at gourmet food stores)

1 tbsp honey

¼ cup olive oil

1 pinch black pepper

 Mix all ingredients together in a mixing bowl.

Maple Butternut Squash:

1 small butternut squash

1 cup chicken stalk

1 tsp maple syrup

1 tbsp olive oil

Peel butternut squash and dice into approx. 2 cm x 2 cm pieces. In a sauté pan, add 1 tablespoon of olive oil, chicken stock, and maple syrup, and simmer. Add butternut squash and cook until tender. Add salt and pepper to taste.

 Ingredients:

 5 lbs octopus (Alex likes to purchase his at the Steveston Fish Market)

1 lemon

1 orange

1 ½ tbsp kosher salt

2 pieces star anise

2 cups dry white wine

1 fennel bulb cut into 16

1 onion cut in 8

1 celery stalk cut in 8

1 bay leaf

5 pieces Marcona almonds (available at Gourmet Warehouse)

Mixed greens of your choice (suggested: watercress, celery hearts, frisée, nasturtiums, arugula, chervil, mustard frill)

1 tbsp olive oil

Fresh lemon juice

Salt and pepper to taste

Method:

Boil a large pot of water and simmer octopus for 40 minutes, or until tender. Cool in the sink in cold water for 20 minutes, and then refrigerate overnight. Remove, and cut into approx. 1 inch segments

Halve the lemon and orange. Chop fennel bulb into approx. 16 pieces. Chop both onion and celery stalk into approx. 8 pieces each. Boil 2 litres of water in a large pot, add white wine, and all ingredients except the octopus. Boil for 20 minutes and strain.

Shave red onion into very thin rings. Soak in water for 30 minutes to remove harshness. Remove from water and allow to dry.

Heat 1 tablespoon of olive oil in a sauté pan. Sear octopus for one minute on each side, and remove from pan. In a bowl, toss with lemon and sherry vinaigrette.

Arrange onions on plate, with the octopus on top. Place almonds and mixed greens around octopus, and drizzle greens with sherry vinaigrette.  Serve with butternut squash on the side.

  Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Twitter: @blvdyvr @ChefAlexChen Instagram: @blvdyvr Facebook: /blvdyvr  /chefalexchen Website: boulevardvancouver.com Alex Chen’s culinary vision is an inspired recipe of family tradition and classical technique and training, combined with creative hints of international influences. From his childhood roots in Malaysia to his time in both Vancouver and California, the Pacific Rim and West Coast regions have helped form the basis for Alex’s innovative signature style, as well as his love for seafood. So, too, has his emphasis on sourcing the best fresh, local and in-season ingredients. Alex joined Boulevard Kitchen & Oyster Bar as Executive Chef after charting a top-10 finish representing Canada at the prestigious Bocuse d’Or culinary competition in Lyon, France in 2013. Before spending six years as the Executive Chef of the legendary Polo Lounge at the Beverly Hills Hotel, Alex apprenticed at Vancouver’s Wedgewood Hotel, and held the roles of Senior Sous Chef at the Four Seasons Hotel Chicago and Chef de Cuisine at the Four Seasons Hotel Toronto.