GOODS from Boulevard Kitchen & Oyster Bar

Vancouver, BC | Napa Valley will take centre stage at Boulevard Kitchen & Oyster Bar when the restaurant hosts a pair of celebrated California wineries for an exclusive ‘Napa: Past, Present, Future’ wine dinner on Thursday, May 17.

Presented as part of the fifth annual Top Drop Vancouver festival, the exclusive five-course feast will feature Boulevard’s signature West Coast-inspired cuisine prepared by Executive Chef Roger Ma and paired with a variety of current and back vintages from Spottswoode Estate Vineyard and Blackbird Vineyards. Tickets to the dinner, which begins with a canapé service at 6 p.m. and continues with dinner at 7 p.m., are limited to just 36 seats and available for $160 per person plus tax and gratuity.

Boulevard Executive General Manager and Sommelier JP Potters will co-host the event with Spottswoode President and CEO Beth Novak Milliken — who will present a special pre-release tasting of the 100-point 2015 Cabernet from the certified organic vineyard as part of the event — and Blackbird President Paul Leary, who will offer insights into his winery’s Oak Knoll appellation while making a case for Napa Valley Merlot.

NAPA: PAST, PRESENT, FUTURE DINNER MENU
– $160 per person plus tax and gratuity –

CANAPÉS
sunseeker oyster with rosé gelée, pickled mustard seeds, baby coriander
kampachi, nori cracker, ‘ramen’ quail egg, shiso
sunchoke arancini, La Sauvagine cheese
~
2017 Blackbird Arriviste Rosé

FIRST
Octopus a la Plancha
grilled romaine, chiffonade of herbs, cucumber white soy emulsion,
puffed wild rice, toasted almonds and bonito
~
2016 Blackbird Dissonance Sauvignon Blanc, Semillon
2016 Spottswoode Sauvignon Blanc

SECOND
Pâté en Croûte
duck, venison, foie gras, preserved cherries and pistachio
~
2014 Blackbird Arise
2014 Spottswoode Lyndenhurst Cabernet

THIRD
Slow-cooked Halibut
bone marrow crust, leeks, porcini, beurre rouge
~
2006 Blackbird Illustration
2014 Blackbird Illustration

FOURTH
Braised Beef Short Rib
potato ‘rösti’, spring peas, braised watermelon radish, brown butter nigella crumb,
tarragon spinach butter emulsion, cipollini onion
~
2005 Spottswoode Estate Cabernet
2014 Spottswoode Estate Cabernet

FIFTH
24-month Cave-Aged Comté
buckwheat honey, almond lavash, watercress salad
~
2015 Spottswoode Estate Cabernet

“This is going to be an exceptional event for our guests that will explore two very different aspects of Napa Valley wines while providing a golden opportunity to learn a little more about the ongoing story of the Napa Valley straight from the very people who have helped author it,” says Potters. “We’re also incredibly excited about the chance to try the 100 point 2015 Cabernet from Spottswoode before it is released in Canada.”

TICKETS | Tickets to Boulevard Kitchen & Oyster Bar’s Napa: Past, Present and Future Dinner on Thursday, May 17 are available for $160 per person plus tax and gratuity and may be purchased by calling the restaurant at 604-642-2900. A credit card is required to secure all reservations.

For the latest news about Boulevard, register for the restaurant’s e-newsletter at www.boulevardvancouver.ca, become a fan of /blvdyvr on Facebook or follow @blvdyvr on Twitter and Instagram.

Boulevard Kitchen & Oyster Bar

Neighbourhood: Downtown

845 Burrard St.

604-642-2900

WEBSITE