The GOODS from Burdock & Co.
Vancouver, BC | You know it’s spring in Vancouver when cherry blossom canopies unfurl over sun-washed streets and spot prawns pop up on menus citywide. In celebration of these seasonal delights, bohemian Main Street eatery Burdock & Co is staging a collaborative dinner – combining the renowned skills of Owner/Executive Chef Andrea Carlson and Masayoshi Baba, executive chef of acclaimed eponymous Japanese eatery Masayoshi. Held on Tuesday, May 30 and inspired by the colours and playfulness of spring, the collaboration reads like a rhythmic Haiku, paying homage to the simple beauty of cherry blossoms (sakura) and the abundance of spring spot prawns.
The single-night affair features multiple plated courses, each a product of chefs Carlson and Masayoshi’s distinct culinary influences complemented by seasonal ingredients sourced from local foragers and farmers. Sakura and spot prawns will play a role in each dish, and will also make an appearance in thoughtful touches, such as the delicately sweet sakura cocktail. Wild and sustainable B.C. spot prawns are a highly sought-after delicacy, coveted by chefs and consumers around the world for their exquisitely juicy flavour and firm texture. They are available live in B.C. during harvest season, which typically starts in May and lasts between six to eight weeks.
Burdock & Co’s rustic space, adorned by festive fairy lights and designed with locally sourced materials, is the perfect nature-inspired venue for this intimate event. Guests seeking a romantic night out can opt for a seating at one of several cozy tables, while larger groups are invited to settle in at the communal table running the length of the room. The restaurant offers a comprehensive selection of naturalist wines to pair with menu items, as well as local craft beers and bespoke cocktails.
Chef Masayoshi brings to the table a longstanding passion for Japanese cuisine, having spent nearly 20 years perfecting his skills in the kitchens of Japanese restaurants around the world. He has also studied multiple styles of international cooking, and regularly applies different cultural techniques to his cooking with the aim of coaxing maximum umami (savoury taste) out of each ingredient. After working in high-end restaurants for nearly a decade, Masayoshi opened his own restaurant in Vancouver’s trendy Fraserhood district. Since launching in summer 2015, the restaurant’s rising popularity and critical praise have contributed to Masayoshi’s current reputation as one of Vancouver’s top sushi chefs.
Tickets for the sakura and spot prawn dinner cost $99 per person, plus tax and gratuity (sakura cocktail and wine pairings available at an additional charge). Guests may select from one of two seatings: the first at 6pm and the second at 8pm; each seating will last 2.5 hours. Limited tickets can be purchased online at Eventbrite, or by calling 604.879.0077.
Located at 2702 Main Street, Burdock & Co is open for dinner Mondays to Fridays, between 5:00pm and 9:30pm; and for brunch on Saturdays and Sundays, between 10:30am and 2:00pm. For reservations or group bookings, please call 604.879.0077 or visit Burdockandco.com.
2702 Main Street | Vancouver, BC
Telephone: 604-879-0077 | Email: email@example.com
Web: www.burdockandco.com | Facebook | Twitter
Reservations are accepted 7 days a week | Dinner from 5PM | Weekend brunch 10:30AM–2PM
Chef and Owner: Andrea Carlson
Co-Owner and Architect: Kevin Bismanis
Wine Director: Matt Sherlock
Sommelier: Jesse Walters
General Manager: Julie Sopuck
ABOUT BURDOCK & CO.
Burdock & Co seeks inspiration from British Columbia’s tangle of islands and coastlines, sourcing ingredients from local growers, farmers and foragers and presenting them in a fluid culinary experience.
In May 2013, Andrea Carlson opened her cozy neighbourhood eatery at the East End of bohemian Main Street. Her farm-to-table philosophy intrigued and enchanted diners, and the restaurant soon earned a reputation as a pioneer of naturalist food and drink. Now, Burdock & Co is recognized citywide as a welcoming haven that encourages patrons to slow down, connect and linger over a shared meal.
Marrying professional service with a relaxed and approachable vibe, Burdock & Co showcases a constantly updated organic menu and signature method of cooking that allows raw materials to shine. Chef Andrea Carlson has spent more than a decade building relationships with regional farmers and growers from whom she sources seasonal ingredients daily. Her cooking is vibrant, earthy and delicate, complemented by a careful selection of natural wines, craft beers and bespoke cocktails. Every aspect of Burdock & Co reflects Andrea and her team’s commitment to respecting the land, employing artisanal techniques and enjoying simple and honest food.
“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