SUNDAY SEAFOOD BOIL SERIES at Boulevard Kitchen & Oyster Bar

Boulevard Seafood BoilJoin Boulevard Kitchen & Oyster Bar this summer as they celebrate their first anniversary in grand style by hosting an exclusive Sunday Seafood Boil Series on their outdoor patio overlooking Burrard Street.

Executive Chef Alex Chen and his talented team of chefs will serve up a fresh-caught selections of crawfish, jumbo prawns, clams, mussels, and Dungeness crab, served in a traditional East Coast-style seafood boil piled high on butcher’s paper and executed with our signature style and finesse.

MENU

  • Haywire ‘the bub’ sparkling wine upon arrival, courtesy of Okanagan crush pad
  • iceberg wedge salad, crumbled blue cheese, chive, pickled cherry tomatoes
  • crawfish, jumbo prawns, clams, mussels, Dungeness crab, potatoes, corn
    with choice of drawn garlic butter, spicy remoulade, green goddess sauce or crumbled chorizo sofrito 
  • bacon and jalapeño jack cheese cornbread skillet
  • BC blueberry crumble, elderflower ice cream

Price: $49 per person, plus beverages, tax and gratuity (two guest minimum).
10% of all ticket sales will be donated to the BC Hospitality Foundation.

Date & Time: 6 pm each Sunday until September 27

Reservations: Available online.
To be added to the wait list for our sold out events, please email cgoleski@boulevardvancouver.ca.

For more information, click here.

Please note: Seating is communal-style. In the event of rain, the seafood boil will be held in our private dining room.

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MATCH HIS PASSION TO A `TEA’!

Written by Tealeaves, and originally posted on tealeaves.com.

Father’s Day is the perfect opportunity to celebrate your dad for who he is. The key is finding the perfect gift; one that fuels his creativity, aligns with his deepest passions and keeps him healthy for years to come. Tealeaves has some ideas to help you bring a smile to his face this year.

The Aficionado
Does your father always demand the best? The smoothest whiskey, the softest leather, the freshest cut of tenderloin. This Father’s Day, give him a gift to meet (or likely exceed) his passion for quality. The Connoisseur Collection delivers a hand-picked selection of some of the most prestigious blends in the Tealeaves repertoire. It’s the perfect gift for those who constantly seek the finer things in life and the best way to show how much you appreciate his superior taste.

The Speedster
From fast cars to speed boats, is your dad all about the rush? He loves the thrill, the wind in his face and the adrenaline pumping through his veins. To keep these speedsters safe, they need the highest level of focus and a steady hand on the wheel. This Father’s Day, give your dad the gift of high performance with Tencha Matcha High Energy. Matcha, arguably one of the world’s healthiest teas, is known for improving focus and providing caffeine energy without the crash of coffee or energy drinks. Fuel his need for speed (and keep him healthy to boot)!

The Epicure
Is your father the master chef of the house, always in the kitchen, mixing, tasting and creating? He needs a gift to fuel his creativity and infuse his ideas with a new flavour and a unique punch. Give him the gift of Lapsang Souchong. The smoky flavor of this tea is the perfect addition to savory dishes, dark chocolate delights or to bring a new twist to a late night bourbon. Inspire him with the recipe below and be prepared to taste test all his new concoctions.

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JUSTIN TAYLOR PRESENTS: CHIEF SKUGAID

Words from Justin Taylor, Bar Manager at Boulevard Kitchen & Oyster Bar:
“Vancouver’s rich history never ceases to inspire me in my quest for unique cocktail creations. The Chief Skugaid, which is still afloat today and remains moored in New Westminster, B.C., was the most successful rum-running vessel in the country. Commissioned in 1912 and built in Coal Harbour, the Chief Skugaid was originally designated as a fishing boat, but sailed for 11 years as rum-running vessel without ever getting caught. While the Chief Skugaid is the longest serving ship in Canadian history, its future is uncertain as development in the area currently threatens its place of rest.”

· INGREDIENTS FOR CHIEF SKUGAID ·
3 dashes
BC Forestea Tincture*
1 Barspoon
Giffard Gomme Syrup
Orange peels
2 oz Diplomatico Anejo Rum

· STEPS FOR CHIEF SKUGAID ·
In a mixing glass, combine 1 orange peel and the remaining ingredients.
Add ice and stir for 20 seconds.
Strain over fresh ice and garnish with remaining peel.

· *INGREDIENTS FOR BC FORESTEA TINCTURE ·
10 oz 151 Proof Rum
4 tbsp BC Forestea

· STEPS FOR *BC FORESTEA TINCTURE ·
Add rum and loose leaf tea in a mason jar.
Secure with a lid and let rest for 24 hours.
Strain ingredients and place liquid in a bitters bottle with eye dropper.

Tealeaves Folio | Chief Skugaid

Mother’s Day at Boulevard Kitchen & Oyster Bar

Mother's Day Brunch, Vancouver

Written by Dale Hanson Bourke
Chicken Soup for the Woman’s Soul

Time is running out for my friend.

We are sitting at lunch when she casually mentions that she and her husband are thinking of “starting a family.”  What she means is that her biological clock has begun its countdown and she is considering the prospect of motherhood.

“We’re taking a survey,” she says, half jokingly. “Do you think I should have a baby?”

“It will change your life,” I say carefully.

“I know,” she says. “No more sleeping in on Saturdays, no more spontaneous vacations…”

But that is not what I mean at all.

I look at my friend, trying to decide what to tell her.  I want her to know what she will never learn in childbirth classes.  I want to tell her that the physical wounds of childbirth heal, but that becoming a mother will leave her with an emotional wound so raw that she will be forever vulnerable.

I consider warning her that she will never read a newspaper again without asking, “What if that had been my child?” That every plane crash, every fire will haunt her. That when she sees pictures of starving children, she will look at the mothers and wonder if anything could be worse than watching your child die.

I look at her carefully manicured nails and stylish suit and think she should know that no matter how sophisticated she is, becoming a mother will immediately reduce her to the primitive level. That a slightly urgent call of “Mom!” will cause her to drop her best crystal without a moment’s hesitation.

I feel I should warn her that no matter how many years she has invested in her career, she will be professionally derailed by motherhood. She might successfully arrange for child care, but one day she will be waiting to go into an important business meeting, and she will think about her baby’s sweet smell. She will have to use every ounce of discipline to keep from running home, just to make sure he is all right.

I want my friend to know that everyday routine decisions will no longer be routine. That a visit to McDonald’s and a five year old boy’s desire to go to the men’s room rather than the women’s room will become a major dilemma. That right there, in the midst of clattering trays and screaming children, issues of independence and gender identity will be weighed against the prospect that danger may be lurking in the rest room.

I want her to know that however decisive she may be at the office, she will second-guess herself constantly as a mother. Looking at my attractive friend, I want to assure her that eventually she will shed the pounds of pregnancy, but will never feel the same about herself. That her life, now so important, will be of less value to her once she has a child. That she would give it up in a moment to save her offspring, but will also begin to hope for more years, not so much to accomplish her own dreams, but to watch her child accomplish his.

I want her to know that a cesarean scar or stretch marks will become badges of honour.

My friend’s relationship with her husband will change, but not in the ways she thinks. I wish she could understand how much more you can love a man who is always careful to powder the baby or who never hesitates to play with his son.  I think she should know that she will fall in love with her husband again for reasons she would never have imagined.

I wish my modern friend could sense the bond she will feel with other women throughout history who have tried desperately to stop war and prejudice and drunk driving.

I want to describe to my friend the exhilaration of seeing your son learn to hit a baseball. I want to capture for her the laugh of a baby who is touching the soft fur of a dog for the first time. I want her to taste the joy that is so real that it hurts.

My friend’s quizzical look makes me realize that tears have formed in my eyes.

“You’ll never regret it,” I say finally.


Mother's Day Brunch, Vancouver, Boulevard Kitchen & Oyster Bar
On Sunday, May 10, pay special tribute to the mothers in your life by treating them to either a three-course Mother’s Day brunch or dinner service at Boulevard Kitchen & Oyster Bar in Vancouver, either in their expansive dining room or chic outdoor patio, which just opened for the warm weather season.

Both the brunch and dinner services will also include a dessert-course selection of either mother’s tart (sweet ricotta, muscovado crumble, spiced tea ice cream) or chocolate torte (brownie sponge, mousse) and every mother in attendance will also receive a uniquely edible milk, white and dark chocolate flower.

Date: Sunday, May 10, 2015
Time: Brunch: 11am – 3pm
Dinner: 5pm – 11pm
Costs: Brunch: $59* per person
Dinner: $65* per person

View menu: Brunch Menu | Dinner Menu

For reservations, please call 604.642.2900 or book online

*Note: Prices above are exclusive of taxes and gratuities

CELEBRATE VALENTINE’S DAY WITH TIMELESS ELEGANCE AND CHARM AT THE SUTTON PLACE HOTELS

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Love is in the air this February at The Sutton Place Hotels. Offering exciting and elegant experiences including exclusive room offers, spa packages, and dinners, The Sutton Place Hotel Edmonton and Vancouver have it all covered this Valentine’s Day.

“If you’re looking for a great place to spend time with your sweetheart, look no further than The Sutton Place Hotels,” explained Taj Kassam, president and COO of The Sutton Place Hotels. “No matter who you are, we have created the perfected romantic packages to spoil your loved one.”

Give the perfect gift this Valentine’s Day weekend with a romantic stay in one of our luxurious guest rooms.

love_114016054The Sutton Place Hotel Edmonton

RELAX…
…for those seeking an escape from the everyday hustle and bustle.

Includes:

  • Overnight accommodation
  • Spasation Salon & Spa Couples Treatment: Aroma Steam therapy for two, including a 60-minute couples’ massages, two Classic Manicures, and two Classic Pedicures
  • His and Hers’ monogrammed Sutton Place Hotel bathrobes to take home
  • Starting from $494 per night

INDULGE…
…for those who love to please their palate.

Includes:

  • Overnight accommodation
  • 3-course prix fixe dinner for two at Chop Steakhouse & Bar
  • Mini ‘Chocolate Buffet’ sampler plate for two
  • Starting from $219 per night

UNWIND…
…for those seeking a serene getaway in pure luxury.

Includes:

  • Overnight accommodation
  • Breakfast in bed
  • A complimentary in-room movie
  • Starting from $174 per night

For more information about The Sutton Place Hotel Edmonton’s Valentine’s Day Packages, click here.

istock_000004758316mediumThe Sutton Place Hotel Vancouver

RELAX…
…for those seeking an escape from the everyday hustle and bustle.

Includes:

  • Overnight accommodation
  • Choice of a 60-minute Swedish Couples’ Massage or two Classic Facials at Vida Spa
  • His and Hers’ monogrammed Sutton Place Hotel bathrobes to take home
  • Starting from $459 per night

INDULGE…
…for those who love to please their palate.

Includes:

  • Overnight accommodation
  • 4-course prix fixe dinner for two at Boulevard Kitchen & Oyster Bar
  • Mini ‘Chocolate Buffet’ sampler plate for two
  • Starting from $339 per night

UNWIND…
…for those seeking a serene getaway in pure luxury.

Includes:

  • Overnight accommodation
  • Breakfast in bed
  • A complimentary in-room movie
  • Starting from $224 per night

For more information about The Sutton Place Hotel Vancouver’s Valentine’s Day Packages, click here.

cute coupleIf you’re looking to celebrate Valentine’s Day on a different day than February 14th, then The Sutton Place Hotels have you covered. The perfect romantic package has been created to show your special someone how you truly feel all month which is why Valentine’s Day has been extended this year to encompass the entire month of February. With sparkling wine, chocolate, and breakfast in bed, the perfect way to celebrate love is with this ‘Month of Love’ romantic hotel package.

Click here for The Sutton Place Hotel Edmonton’s Month of Love

Click here for The Sutton Place Hotel Vancouver’s Month of Love

Whether you need an escape from the everyday hustle and bustle, you want to please your palate, or you’re looking for a serene getaway in pure luxury, both The Sutton Place Hotel Edmonton and Vancouver are offering the perfect romantic packages this Valentine’s Day.

We Want to Give you $100!

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Looking to get a head start on your Christmas shopping, catch all the Grey Cup action in the heart of the city, or bring in the New Year in style? Or maybe you just need a break from the everyday hustle and bustle. Whatever the reason, we invite you to escape to The Sutton Place Hotel Vancouver with our ‘Gift Card Getaway’ and get rewarded with a $100 AMEX Gift Card!

Gift Cards can be used any way you like – to cover hotel costs, room service, amenities, or at surrounding restaurants and shops. The choice is yours.

Book your stay through this promotion and receive rates from $142, including:

  • Overnight accommodation (based on double occupancy)
  • A $100 AMEX Gift Card to be used in any way you choose

Offer must be booked through this link: www.suttonplacehotel.bevancouver.com.

Facebook iconContest announcement: Next week (November 3-7, 2014), we’ll be giving away Boulevard Kitchen & Oyster Bar gift cards on our Facebook Page. ‘Like’ us to hear the official contest details and to learn all about our latest promotion.

*Terms & Conditions: Must be booked by Sunday, November 16, 2014 for stays until Saturday, February 28, 2015. Subject to availability, taxes, and applicable fees. Cannot be combined with other offers. Some restrictions may apply. Full payment is required at time of booking. Offer is non-refundable. The gift card is provided by our partners at the VHDA.

 

 

Ruffino Winery Dinner

Join Boulevard Kitchen & Oyster Bar for their first winemaker’s dinner!


Ruffino Winery Dinner with Special Guest Beppe d’Andrea, Ruffino Senior Global Brand Ambassador

Date & Time: October 20th, 7PM
Cost: $129 per person, inclusive of tax and gratuity
Tickets: 604-642-2900 or info@boulevardvancouver.ca
Seating is limited

Please join us for an exclusive winery dinner featuring Italian winemaker Ruffino. Our Wine Director, Lisa Haley, will treat guests to nine wines from Ruffino’s estates in Tuscany, paired with five courses from Executive Chef Alex Chen’s upcoming fall menu. Boulevard will also welcome special guest Beppe d’Andrea, Ruffino’s Senior Global Brand Ambassador for the event, which will take place in our elegant private dining room.

RECEPTION

Ruffino Prosecco NV

WEATHERVANE SCALLOP CRUDO

radish, autumn heirloom apples, wasabi, sea salt
Libaio Chardonnay IGT 2012

PACIFIC OCTOPUS TWO WAYS

cold-pressed, marinated, celery paquillo peppers, green olives
Luminia Pinot Grigio 2013
Orvietto Classico 2013

SLOW-ROASTED SQUAB

chestnuts, celeriac confit, muscat grape
Riserva Ducale Chianti Classico 2010
Brunello di Montalcino Greppone Mazzi 2006

BRAISED LAMB OSSO BUCO

fennel, butternut squash, brussels sprouts
Modus Toscana IGT 2010
Romitorio di Santidame Toscana IGT 2006

ANJOY PEAR ‘MILLE-FEUILLE’

poached, maple diplomat crème, smoked cinnamon ice cream
Ruffino Vin Santo Serelle 2009

To purchase your tickets, please contact us at 604-642-2900 or email info@boulevardvancouver.ca.

Savour a “BLOOD ALLEY” at Boulevard Kitchen & Oyster Bar

Provoke_BLVD_BloodAlley1For renowned mixologist Justin Taylor, who serves as Bar Manager at the newly opened Boulevard Kitchen & Oyster Bar at The Sutton Place Hotel Vancouver, nothing beats the true spirit of a cocktail. His philosophy, which is also his reality, is to tell a story with each and every glass.

With that said, ‘Blood Alley’, a cocktail that is sure to tantalize your taste buds is more than just a fresh summer drink.

“BLOOD ALLEY”
Named after the famous alley in Gastown , this is a melting pot of flavour and excitement. It is rich with spice and smoky elements, yet remains on the light and refreshing side. Its vibrant colour, speckled with black peppercorns, is stunning to the eye and its beauty is confirmed with each delicious sip.

TOOLS
Boston shaker
Jigger
Hawthorne strainer
Fine mesh strainer
Muddler

GLASSWARE
Coupe

INGREDIENTS
1.5 oz Los Siete Misterios Doba Yej Mezcal
0.5 oz St. Germain Elderflower
0.5 oz lime juice
3 whole strawberries
10 black peppercorns
0.25 oz Venturi-Schulze balsamic vinegar
House bubbly

METHOD
Chilled coupe glass
Muddle strawberries and peppercorns
Add remaining ingredients minus bubbly to shaker
Add ice and shake for 15 seconds
Double strain to coupe glass
Top with house bubbly

GARNISH
Peppered strawberry

Provoke_BLVD_BloodAlley

Boulevard Kitchen & Oyster Bar’s Locally Sourced Menu

Chef Chen’s culinary philosophy: use the best locally sourced, farm fresh ingredients.

Boulevard_Menu_SeafoodTower

LOCAL SUPPLIERS
Boulevard’s close proximity to the Pacific Ocean, Okanagan wine country and nearby farms, fisheries and ranches aligns with one of Executive Chef Alex Chen’s key culinary principles: to use the best locally sourced, farm fresh ingredients. To that end, Boulevard is proud to source a number of its products from the following local suppliers, among others.

Barnston Island Herbs:
A 100% local family business with farms located in Surrey, Barnston Island Herbs has sustainably grown and supplied the best herbs, greens and specialty product to B.C.’s top restaurants and hotels since 1979.

North Arm Farm:
A 60-acre, family run and working organic farm in Pemberton, North Arm Farm produces a full selection of seasonal vegetable as well as strawberries, raspberries and blueberries and sources a wide range of fruit from the Okanagan. North Arm practices organic methodology and grows its crops following standards adopted by the Pacific Agriculture Certification Society, which is a member of the Certified Organic Association of B.C.

Cherry Lane Farm:
A family owned and operated farm that has been located in Richmond since the early 1950s, Cherry Lane grows some of the largest varieties of tree fruit such as Italian plums, heritage apples and cherries, white and red wine grapes, black mulberries and Bosc and Anjou pears, as well as an array of vegetable crops all produced without the use of synthetic chemicals or genetically modified seeds.

Pacific Provider Salmon:
Owned and operated by a North Vancouver fishing family, the Pacific Provider is a 43-foot fishing boat that travels through the waters around the Queen Charlotte Islands in search of the best catch and using only the most sustainable fishing methods. Pacific Provider is Ocean Wise certified and trolls with barbless hooks and line designed specifically for Coho salmon, eliminating the risk of endangering other fish, birds and marine mammals and of damaging the ocean floor. 

Sawmill Bay Shellfish Company:
An Ocean Wise certified, family-run farm located in the pristine, glacier-fed waters off Read Island, B.C., Sawmill Bay produces oysters, clams, mussels and scallops that are delivered within 24 hours of harvesting. Sawmill Bay is also in a remote location away from human habitation, which helps provide a clean and pollution-free environment for its harvests.

Mikuni Wild Harvest:
Mikuni Wild Harvest, the exclusive supplier of Boulevard’s wasabi, provides an abundance of richly flavoured foods found exclusively in the wild. Since 2001, Mikuni has focused on developing a boutique line of sustainable wild foods for restaurants and gourmet retail outlets.

Boulevard_Wine_Corks

WINE PROGRAM
Boulevard’s noteworthy and wide ‐ranging list of wines available by the glass and bottle reflects Wine Director Lisa Haley’s passion for showcasing the best natural, biodynamic, organic and sustainable labels produced in both British Columbia and abroad.

The Boulevard wine list also features a focus on Champagne and sparkling wine that perfectly complement the seafood-focused menu designed by Executive Chef Alex Chen. Much like Chen’s dishes, all of Haley’s hand-picked selections are unadulterated, true reflections of their provenance.

Boulevard boasts an extensive list of wines sourced both locally and internationally, and with three accredited sommeliers on the front-of-house management team (Haley, Restaurant Director Steve Edwards and Maître d’ Brian Hopkins),the knowledge and experience to help each guest get the very best out of every glass.

If you haven’t yet visited the 290-seat, European-styled bistro and contemporary bespoke style restaurant, make sure to put Boulevard Kitchen & Oyster Bar on your Must-Eat-At list.

Now Open: Boulevard Kitchen & Oyster Bar

Boulevard_Menu_OystersAn exciting new addition to Vancouver’s ever-expanding restaurant roadmap, Boulevard Kitchen & Oyster Bar – located at The Sutton Place Hotel – provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected, and playful approaches to cuisine, service, and style.

Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences. Boulevard’s close proximity to the Pacific Ocean, Okanagan wine country, and nearby farms, fisheries, and ranches aligns with Chen’s culinary principle of using the best, locally sourced, farm-fresh ingredients.

Boulevard_Interior_SignageBoulevard_Interior1[1]Boulevard_Interior2Boulevard_Interior4

From early morning to late at night, the 290-seat restaurant offers guests a variety of culinary experiences: from the stylish dining room, seated oyster bar and craft-cocktail and champagne bar to the vintage-style lounge, private dining room, and expansive wrap-around patio.

Boulevard_Menu_Cocktail2COCKTAIL PROGRAM

Justin Taylor’s cocktail philosophy is an inspired recipe blending equal parts simplicity and high-quality, local ingredients. With a focus on craft spirits and bitters sourced from B.C. and Canada and house-made syrups and infusions, Taylor and his team combine a wide variety of styles, spirits, flavours and flair to underscore their unique emphasis on telling a story in each and every glass.

From the signature house classic Boulevardier (cinnamon and vanilla infused Canadian whisky, oak-aged Campari and Amaro, stirred and served over ice) to the Boulevard Bellini (white peach purée, peach liqueur, B.C. sparkling wine and peach bitters, built and stirred in an elegant coupe glass and garnished with violet ice) and the Boulevard Caesar (Canadian vodka, all natural clam and tomato juice, house spices, grated horseradish and a lemon pepper and smoked salt rim, built over ice), Taylor’s cocktail menu offers up fresh and unique takes on classic favourites as well as an array of signature seasonal house selections. 

With an emphasis on establishing a comprehensive pre-batched and bottled cocktail program featuring standards like the Manhattan and Negroni, Taylor and his bartending team are committed to curating a truly unique beverage program that will redefine cocktail culture in Vancouver, and set a new standard for spirit of service and hospitality behind the bar.

Stay tuned: next week’s blog will discuss the restaurant’s delicious, locally sourced menu.