GOODS | Burdock & Co. And Sedimentary Wines Pair Up For Night Of “Orange” Wines
The GOODS from Burdock & Co.
Vancouver, BC | Chef Andrea Carlson and Matt Sherlock of Sedimentary Wines guide guests off the well-worn path of red and white to explore the world of orange wines. In a four-course tasting experience, guests are introduced to these quirky, funky, zingy Italian wines paired with flavourful dishes that bring out the best in each intriguing bottle.
Orange wines are created using ancient traditional techniques not commonly used in modern times; in a method usually reserved for red wines, white grapes are macerated and allowed to sit in their skins for a fortnight or more, resulting in wines with complex flavour, rich texture and glowing with a warm copper hue.
Only 20 seats are available for this extraordinary evening. Interested parties are encouraged to act quickly to reserve a seat. Tickets are $130 per person including tax and gratuity. Get all the tickets and menu details (with wine pairings) after the jump…
To find out more or make a reservation, please call Burdock & Co at 604-879-0077 or purchase online.
BURDOCK & CO AND SEDIMENTARY WINES
PRESENT AN EVENING OF ORANGE WINES
March 24, 2014, 6PM
$130 per guest
2011 Denavolo Catevela,
Emilia Romagna, Italy
2010 Monastero Suore Cistercensi Coenobium
Trebbiano, Grechetto, Malvasia, Verdicchio
2004 Gravner Breg Anfora
Chardonnay/Sauvignon Blanc/Riesling Italico/Pinot Grigio
2005 Radikon Jakot 1000ml
2011 Paolo Bea Arboreus Bianco
Chef and owner: Andrea Carlson
Co-owner and architect: Kevin Bismanis
Front-of-house manager: Lisa Haley
Consulting sommelier: Matt Sherlock
Consulting bartender: Lauren Mote
ABOUT BURDOCK & CO.
Burdock & Co serves refined dishes crafted from organic ingredients. Chef Andrea Carlson’s relationship with local suppliers ensures that only the best arrives at the table, whether sourced from one of Vancouver’s nearby farms or a downtown urban garden.
In keeping with its rough-and-refined theme, seating includes a communal table where diners are welcome to converse with neighbours as they enjoy Chef Andrea’s polished, approachable dishes. Burdock’s vegetable-focused share-plate menu changes frequently, to reflect seasonal availability of ingredients. A careful selection of naturalist wines from France and Italy, along with craft beers and bespoke cocktails rounds out the menu.
Reminiscent of quirky family-owned hardware stores and inspired by one of Chef Andrea’s favourite local root vegetables, the name Burdock & Co captures the essence of the restaurant and its philosophy. It implies a sense of community and highlights the botanical focus of the menu, while evoking a warm heritage quality.
Chef Andrea Carlson trained at Dubrulle Culinary School, and has cooked at some of the finest restaurants in the Vancouver area, including C restaurant and Sooke Harbour House. At Sooke, Andrea was inspired by the fresh, organic, seasonal foods that were grown on-site. It was there she was motivated to further explore small-scale organic gardening, later creating a kitchen garden for the Tofino Botanical Gardens. This close connection to food and nature became the foundation of Andrea’s cooking philosophy, which she brought to her role as chef de cuisine at Raincity Grill. At Raincity she developed Vancouver’s first 100-Mile Menu, and became a driving force behind the city’s “locavore” movement.
During her tenure as executive chef at Bishop’s, it was twice named Best Regional Restaurant by Vancouver magazine. Now chef and owner of Burdock & Co, Andrea offers organic, seasonal plates, crafted with polish and served with approachable style.
Chef Andrea Carlson creates an organic, seasonal menu crafted with refined technique. The menu spotlights our rich local bounty of coastal seafood, organic vegetables, ethically-raised meats and fresh dairy. Dishes might include heirloom beans, grains, wild foraged greens, eggs or local honey.
Named one of Western Living’s Top 40 Foodies Under 40 in 2012, sommelier Matt Sherlock chooses naturalist wines from France and Italy to complement Burdock’s menu. Wine list selections include an earthy Aurora Marche Rosso, a Domaine de Cristia Cotes du Rhone with flavours of singed herb and raspberry, and a Maison Roche de Bellene Bourgogne Blanc, bright with baked apple flavours.
Celebrated Vancouver bartender Lauren Mote’s cocktail list makes use of fresh, homemade ingredients. Lauren is passionate about using fruits, herbs and spices with beneficial properties to mix well-balanced cocktails. Drinks are earthy, with influences taken from field, forest and garden. Original cocktails include the woodland-inspired Vieux Boreal made with maple rye whisky and pinecone dram, and the Burdock & Beer, flavoured with saison, burdock root and sour ginger and a dash of plum and rootbeer bitters.
A well-curated selection is on tap, with bottles on offer from BC breweries and carefully chosen beers from Europe. Craft brews from companies like Driftwood (Victoria), Phillips (Victoria) and Coal Harbour (Vancouver) pair perfectly with the menu’s share plates.
The rough-and-refined interior of Burdock & Co. was designed by Andrea’s partner, architect Kevin Bismanis. Andrea and Kevin chose building materials that reduce the restaurant’s environmental impact, reclaiming wood from local buildings, and up-cycling vintage finds to evoke a warm “urban barn” atmosphere.
“Committed to organic, locally-sourced produce, Carlson’s menu is one of the more impressively creative offerings in the city right now.”—Fiona Morrow, Huffington Post, May 13, 2013
“I really like this place. Carlson takes her fine dining skills and funks it up although the dishes could sit comfortably on most fine dining menus and they’re tastier than many haute dishes I’ve had in high-priced spots. The food looks fresh and vibrant and lively and skillfully presented.”—Mia Stainsby, The Vancouver Sun, May 22, 2013
“If there were a competition for the restaurant that best represented Vancouver, Burdock & Co. would be the hands-down winner…this refined-yet-rustic charmer is a shining reflection of progressive local tastes.” –Alexandra Gill, Globe and Mail, June 21, 2013