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BOULEVARD KITCHEN & OYSTER BAR NETS THREE MAJOR WINS AT 2018 VANCOUVER MAGAZINE RESTAURANT AWARDS

APRIL 17, 2018

It was a banner night for both Boulevard Kitchen & Oyster Bar and Chef Alex Chen yesterday when the downtown destination captured big wins in the Best Seafood and Best Upscale categories, while Chen was appointed Chef of the Year at the 2018 Vancouver Magazine Restaurant Awards.

Chen, who now adds Vancouver magazine’s ‘Chef of the Year’ title to his list of impressive accolades, led Team Canada to a top-10 finish at the 2013 edition of the prestigious Bocuse d’Or in Lyon, France, and won the 2015 and ’17 editions of the Gold Medal Plates BC regional culinary competitions as well as the 2018 Canadian Culinary Championships

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AU COMPTOIR TEAMS UP WITH lOCAL chefs FOR GUEST CHEFS' DINNER

APRIL 18, 2018

Au Comptoir Executive Chef Daniel McGee will welcome two dynamic culinary minds to the line at the Parisian-inspired bistro when he hosts Chambar's Nico Schuermans and The Mackenzie Room's Sean Reeve for a four-course Guest Chefs' Dinner on Tuesday, May 1 at 7 p.m.

The event will see the chefs trade courses throughout a service that will also feature a dessert course courtesy of the restaurant’s new pastry chef Julien Salomoni

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CHOCOLATIER THOMAS HAAS KEEPS WINNING STREAK ALIVE AT ANNUAL VANCOUVER MAGAZINE RESTAURANT AWARDS

APRIL 17, 2018

The fourth-generation talent behind the internationally renowned Thomas Haas Chocolates & Pâtisserie was singled out for the newly christened ‘Best Patisserie’ title yesterday at the 29th annual Vancouver Magazine Restaurant Awards.

This year marks the 15th time in the last 17 years in which Haas has been honoured for an accolade at the ceremony. After winning eight straight titles for Best Last Course beginning in 2001, Haas went on to score four consecutive Pastry Chef of the Year awards and five since the category was launched in 2011, in addition to Best Bakery at last year’s edition of the awards.

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BOULEVARD KITCHEN & OYSTER BAR CHEFS ALEX CHEN, ROGER MA PROMOTED TO NEW ROLES 

APRIL 4, 2018

Boulevard Kitchen & Oyster Bar chefs Alex Chen and Roger Ma — who have anchored the back-of-house team at Boulevard since its inception in 2014 — have been promoted to new roles within the restaurant and beyond.

Chen will now take on the role of Executive Chef – Signature Restaurants for Sutton's luxury brand, where he will also drive menu and restaurant development, while continuing to be based at Boulevard to maintain a mentorship role and oversee private and custom menu creation. Ma will now step into the role of Executive Chef

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Café Medina TEAMS UP WITH Renouned chocolatier for international waffle day

MARCH 13, 2018

Café Medina and Thomas Haas team up for a week from Monday, March 19-Sunday, March 25, to deliver the ultimate treat to celebrate International Waffle day. Café Medina will offer the local chocolatier's signature "Haaselnut" spread as a limited topping to their trademark waffles. 

Sunday, March 25 marks International Waffle Day and for that day only $1 from every waffle sold will be donated to Mealshare - a notable national charity that has provided over 1.8 million meals to youth in need since 2013. Read more.     

 

 

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COQUILLE FINE SEAFOOD ADDS LINEUP
OF LUNCH, HAPPY HOUR SPECIALS TO THE DAILY MENU

MARCH 8, 2018

Following a successful launch in Vancouver’s historic Gastown district, Coquille Fine Seafood is now serving up Lunch and Happy Hour specials seven days a week.

From 11:30 a.m. to 5 p.m. daily, the restaurant will showcase lunch fare such as Hearty Fisherman’s soup, Chirashi Bowl, a Cheeseburger or Fish Sandwich, and a Crab & Shrimp Roll. The menu also features hot and cold small plates, crudos and salads.
 
Coquille will also offer Happy Hour service from 3 p.m.to 6 p.m. In addition to drink specials, food features include Octopus Toast, Fritto Misto, Cod Croquette, Crab & Shrimp Roll, an array of freshly shucked oysters, as well as daily rotating features. Read more.

 

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THOMAS HAAS EMBRACES EASTER WITH LATEST COLLECTION OF HANDCRAFTED CONFECTIONS

MARCH 8, 2018

Legendary chocolatier has unveiled his latest lineup of decadent seasonal confections available exclusively at his two Thomas Haas Chocolates & Pâtisserie locations. 

Fresh from the patisserie, Easter also sees the return of Haas’ signature Easter Stollen, a seasonal delicacy fashioned from almonds, Sicilian pistachios and kirsch-soaked organic cherries with a pistachio-almond marzipan centre. Is your mouth watering yet? Read more.

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RAILTOWN CATERING ANNOUNCES RETURN OF POPULAR EASTER TO-GO PACKAGES

MARCH 7, 2018

 

 

 

 

 

The classically trained chefs at Railtown Catering are once again providing hosts with a ready-made festive feast courtesy of the company’s popular Easter To-Go packages, available for pickup or delivery on Sunday, April 1 and Monday, April 2

Options for entrées include the choice of Honey-Glazed Bone-in Ham or Lemon-and-Rosemary-Crusted Leg of Lamb plus a wide array of homespun seasonal side dishes, salads, rolls and desserts. To-Go packages are fully-cooked and ready to heat and serve.

An added bonus is that a portion of the proceeds from the sale of each Easter To-Go package will be donated directly to Mission Possible- an agency dedicated to fighting poverty, homelessness, and addiction. All orders must be placed by 3pm on Wednesday, March 28. Read more.

 

 

 

 

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Boulevard Kitchen hosts festive Easter brunch and dinner service 

MARCH 7, 2018

On Sunday, April 1, Boulevard Kitchen is inviting friends and families to come share a brunch feast from 10:30 AM to 3 pm. Charcuterie, fresh pastries, salads, and classics such as Eggs Benedict and Nutella French Toast will all be on the menu. A carving station and fresh seafood including West Coast Paella and Clam Chowder is also an added plus to get your taste buds going.

Boulevard Kitchen will also be offering a three-course prix-fixe Easter dinner from 5pm-10pm. The exquisite meal includes an appetizer of Spring Garlic Velouté, a main dish of Roasted Leg of Lamb, and will finish off with a dessert course of Passionfruit Mousse. All of this in addition to its daily à-la-carte dinner menu.

Seating is limited, so make sure to make a reservation to secure a spot. Read more.

 

 

 

 

 

 

 

 

 

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Lucky you.. here are some fun PaDDy's day options for Next weekend

MARCH 7, 2018

Railtown Cafe and Wildebeest will both have something to offer on this fun-filled holiday. Drink specials, parties, and Irish inspired meals will all be on the menu at these two favored spots.

Railtown Cafe will be throwing a St Paddy's day party all day until 7pm at their original Railway St location. They will also be treating any guests with a valid Irish passport to a perfectly poured pint of Guinness and a shot of Jameson. Read more for all of their menu items. 

Wildebeest will be adding some Irish-themed dishes and drink specials to its regular brunch lineup — making it a great spot to visit for some hearty fare before continuing the St. Paddy’s festivities.

 

 

 

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COQUILLE FINE SEAFOOD NOW OPEN IN THE HEART
OF Gastown

FEBRUARY 13, 2018

The winning team behind Gastown's L’Abattoir has officially opened the doors of Coquille Fine Seafood, its latest venture located only a stone’s throw away at 181 Carrall Street. 

Open for lunch, dinner, and late-night drinks seven days a week, Coquille (French for 'shell') serves up a bounty of fresh-caught seafood and shellfish dishes, a selection of hot and cold small plates, salads, sandwiches and crudos, seafood platters, and mains featuring the best of local land and sea. 

The beverage program, features an array of local craft beer, house-made cocktails, and a notable list of BC and international wines. Check out their website. Read more.


 

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JUKE FRIED CHICKEN ADDS WEEKEND BRUNCH SERVICE TO THE MENU 

FEBRUARY 17, 2018

 

 

Juke Fried Chicken will be treating brunch lovers to a selection of new daytime menu items available every weekend from 10 a.m. to 3 p.m. beginning this Saturday, February 17. 

The menu includes Chicken and Waffles, the signature Juke Breakfast Sandwich (pork sausage, egg, cheese, hashbrown on a biscuit), Biscuits & Sausage Gravy with Honey-Glazed Ham, Chicken Hash, with Soft-Boiled Egg, and more. Snacks inlcude add-on's like Buttermilk Biscuits, Hangover Fries, and Corn Chicken Fritters.

Juke offers a special brunch drink menu as well, including Juke's Spicy Caesar and "the Breakfast Club" made with Bourbon, rum, cereal milk, and spice. Read more.

 

                

 

 

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Love is in the air with these dreamy Valentine's day spEcials

JANUARY 25, 2018

 

This Valentine’s day join Au Comptoir for a Paris-by-way-of-West-Coast menu of quintessential French favorites, Boulevard Kitchen for a decadent five course meal prepared by Executive Chef Alex Chen and team, or a heart-shaped ravioli pasta course paired with a deliciously dreamy pink cocktail at Cibo Trattoria.      

For the bitter lovers out there, L'Abattoir has a Valentine’s Day cocktail created just for you. For couples wanting to fill their hearts and bellies with love, a four-course feast is available at The Salted Vine prepared by Chef Jeff Park, or head to to Wildebeest for locally sourced fare such as Duck Carpaccio, Seared Lingcod, and a dessert course of Earl Grey Panna Cotta for two. 

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THOMAS HAAS UNVEILS NEW HANDSPUN treats
FOR Valentines Day, hot chocolate festival, and chinese new year

JANUARY 18, 2018                         

Thomas Haas will take part in the eighth annual Vancouver Hot Chocolate Festival this year. For 26 days, hot chocolate aficionados can indulge their sweet tooth by sampling one of two new custom creations, 

Mr. Haas will set hearts afire with new creations this Valentines day including Signature Gift Boxes, Truffle Hearts, Cupid Hearts, and more.

Lastly, Chinese New Years is around the corner and this year marks the year of the dog, new creations such as "The Lucky Dog", and a "Good Fortune Mandarin Orange" will be available and more. Read more

 

 

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TACOFINO HASTINGS TEAMS UP WITH VANCOUVER CRAFT BREWERIES
TO HOST SERIES OF BEER DINNERS 

JANUARY 10, 2018   

Tacofino will partner with a six-pack of local breweries at its Hastings location to host a monthly series of five-course Beer Dinners beginning January 25 and continuing throughout the spring and summer.

The list of participating brewers includes Red Truck, Tofino, Steel & Oak, Strange Fellows, Four Winds and Port Moody Brewers Row.

Pairing Tacofino’s eclectic, Baja-by-way-of-West Coast cuisine with a variety of beers from each participating brewery, Executive Chef Stefan Hartmann and Head Chef James You create a custom, five-course menu in collaboration with each brewery. Read more