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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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.

Boulevard Kitchen & Oyster Bar’s Locally Sourced Menu

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

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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.

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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.