The GOODS from The Parker
Vancouver, BC | Ring in the New Year with The Parker and you’ll enjoy more than just a glass of bubbles come midnight. On December 31st, the restaurant will be hosting an inspired dinner featuring Osake sake and dishes from executive chef Jason Leizert. Hosted by Masa Shiroki, head sakemaker at Artisan SakeMaker on Granville Island, there are just 40 tickets available for this very unique evening.
Masa Shiroki is a celebrated name amongst Vancouver’s top sommeliers and his sakes are offered on many of the city’s top wine lists. Handcrafted in an artisan studio, Osake is the first “Fresh Premium” Junmai Sake of its kind produced in Canada. Unlike premium sakes imported from Japan, Osake is made in small batches several times a year to correspond with the changing of the seasons. This allows the sakes to pair well with the seasonal fare available in Vancouver and will work beautifully with Leizert’s creations, which also rely on the freshest seasonal produce Vancouver and the surrounding area has to offer.
The five course menu will consist of unique vegetarian dishes crafted by Leizert using classic French techniques. Cuisine will be paired with equally unique sakes, including the world’s first made in the Methode des Champagnois. And for those interested in drinking sake in a non-traditional form, bar-master Steve Da Cruz will be shaking things up and creating Osake infused cocktails.
Tickets for this event are now on sale and reservations will be taken for 6:00 or 9:00pm and are reserved upon purchase of tickets. Tickets for the 6pm seating will be $79 plus tax and gratuity. The 9pm seating is $99 plus tax and gratuity and includes complimentary sparkling sake to ring in the New Year. Inquiries about the Osake NYE Dinner at The Parker can be made over the phone at 604-779-3804 or by email to firstname.lastname@example.org.
Owner/Chef: Jason Leizert
Owner/Bar & GM: Steve Da Cruz
Owner/Design: Martin Warren
ABOUT THE PARKER
The Parker is the latest collaboration between Jason Leizert & Steve Da Cruz (both Boneta & Corner Suite alumni). Built with the intent to achieve zero waste and the desire to become a sexy destination for the discerning diner, The Parker is quickly becoming known for in-the-box thinking. Two seats at the bar will deliver a ringside view of Jason delivering his almost daily changing menu (usually by himself) in a 60 sqft kitchen whilst Steve delivers dynamite cocktails and expounds on his wine program based on the Columbia Watershed Basin. Open for Lunch, Brunch and of course Dinner, the little room seeks to accommodate all dietary restrictions with aplomb.
Most recently, as we forlornly said goodbye to the amazing late-summer Tomatoes that SOLE Foods provided via The Astoria, we welcomed the arrival of Kohlrabi Carpaccio, Hand-made Carrot Agnolotti and Rainbow Chard. We also regularly feature vegetables grown in the our SBIA garden ‘just behind the Mister Lube’ on Hastings & Clark by the Waldorf. From the bar, Steve has created some unique destination-worthy potions, most potable being the current New Strathcona made with Bourbon & Candied Calamata Olive Syrup. Of course, off-the-cuff requests are always encouraged.
The Parker serves Dinner Tuesday through Saturday starting at 530PM, Lunch Tuesdays through Fridays and Brunch on the weekends beginning at 10AM. Reservations and walk-ins are both welcome. Reservations can be made via theparkervancouver.com or by calling 604 779 3804.