GOODS from Boulevard Kitchen & Oyster Bar
Vancouver, BC | Boulevard Kitchen & Oyster Bar’s Executive Chef, Roger Ma, will feature his award-winning dishes in a special menu available exclusively from February 22 until the end of March. The recent winner of the Canadian Culinary Championship invites diners to savour the flavours from the three competitions – Mystery Wine Pairing, Black Box and Grand Finale. Guests can expect a culinary journey of suspense and surprise. Ma presents a menu that celebrates coastal cuisine and exhibits a variety of specialized techniques that wowed championship judges and earned his gold championship title.
The experience will commence with Ma’s BC Coastal Terroir, a dish that celebrates his home region and exhibits an expert understanding of local ingredients, Ma shares it’s “who I am and where I’m from.” The Grande Finale dish features honey mussel “gratinée,” foraged bull kelp, sea urchin custard, Yukon potato and scallion terrine, and manila clam emulsion. Described by head judge James Chatto as “so meticulous, so thoughtful, yet vivid and alive. The flavours were rich, interesting and clear — it was Vancouver on a plate”.
The second course presents a decadent Duck ‘Cassoulet’, created during the Mystery Wine Pairing competition. Here Ma joined forces with General Manager and Wine Director, JP Potters to design a dish to pair with Closson Chase Vineyard’s 2017 Pinot Noir. Ma and Potters modern rendition of a French cassoulet pairs perfectly with this bright New World offering and celebrates Boulevard’s collaborative environment where a series of award-winning chefs are thriving.
Diners will also experience the product of the Black Box challenge – where Ma was tasked with preparing a dish featuring a surprise collection of unique ingredients. The result – Oat Crusted Elk accompanied with parsley root purée, haskup berry gastrique, fiddlehead fern and phytoplankton relish, and braised Tuscan kale. This near impulsive exhibition of artistry and technical skill is sure to impress guests just as it did the discerning championship judges. To finish, attendees will be treated to a Sea Buckthorn Crémeux presented by Pastry Chef Kenta Takahashi, who designed the dish to compliment Ma’s creations.
Available February 22 – March 31, the four-course menu is CAD 75 per person, with Canadian wine pairings available for CAD 45 per person. This menu will only be available during dinner service, 5:00 pm – 10:00 pm, daily. To view the Canadian Culinary Championship 2020 Winning Menu and reserve, click here.
About Boulevard Kitchen & Oyster Bar | Located in Vancouver’s downtown shopping district, Boulevard Kitchen & Oyster Bar is an award-winning showcase for sensational seafood paired with the culinary visions of Chefs Alex Chen and Roger Ma. Like Ma, Chen also won the Canadian Culinary Championship crown in 2018 and was the first competitor to beat an Iron Chef – Hugh Acheson – in the 2018 reboot of Iron Chef Canada. In fact, Boulevard is one of the most awarded restaurants in the city’s recent history. Boulevard’s seafood-focused menu is grounded in classical technique and training, and artfully infused with West Coast flair and international influences. Boulevard boasts a gorgeous room, signature booths, a buzzy bar and elegant private dining spaces, each enhanced with exceptional service, and a wide-ranging selection of wines and cocktail. Boulevard welcomes guests for breakfast, lunch, dinner, happy hour and late-night service seven days a week, as well as brunch on weekends.