Popular Dinner Series Returns to Restaurant’s Elegant Dining Room this March, April
Boulevard Kitchen & Oyster Bar will once again conjure up the rustic flavours of Spain’s national dish with the return of its popular Sunday Paella Series, set to take centre stage in the restaurant’s elegant dining room in the heart of downtown Vancouver this March and April.
Beginning on March 5 and continuing Sundays throughout March and April, Executive Chef Alex Chen and team will serve up a three-course menu featuring paella — with Pacific octopus, local clams and mussels, prawns, chorizo sofrito, saffron and shellfish stock — as the centerpiece of each communal, Spanish-inspired feast. Boulevard’s Sunday Paella Series is one of several family-style suppers hosted by the restaurant each year, which transitions to their wildly popular Seafood Boils in the summertime followed by their “Pig & Pinot” nose-to-tail feasts in the fall.
“We’ve been thrilled with the response to our communal Sunday Supper Series events in the past,” says Boulevard Director of Operations Steve Edwards. “These events provide an opportunity for us to showcase something different from Chef Alex and team, and for friends old and new to gather together over a beautiful, family-style meal.”
– SUNDAY PAELLA SERIES MENU –
Reception begins at 6:00 p.m., with dinner to follow at 6:30 p.m.
House Sangria Upon Arrival
Young Beet Salad
Manchego Cheese, Watercress, Sherry Vinaigrette
Pacific Octopus, Local Clams and Mussels, Prawns, Chorizo Sofrito,
Saffron and Shellfish Stock
Served with a Trio of Accompaniments
Orange Crema Catalana
Orange Curd, Caramel Tuile, Chocolate Sorbet
Tickets to Boulevard’s Sunday Paella Series events on March 5, 12, 19 and 26 and April 2, 9, 16, 23 and 30 are available online at Eventbrite for $49 per person plus beverages, tax and gratuity (based on a two-guest minimum).
ABOUT BOULEVARD KITCHEN & OYSTER BAR | Located in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar provides a unique showcase for the culinary vision of Executive Chef Alex Chen, who won the BC Gold Medal Plates title in 2015 and led Team Canada to a top-10 finish at the prestigious Bocuse d’Or culinary competition in France in 2013. With an innovative approach that blends a respect for the past with a celebration of the present, 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. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 4 p.m.), dinner (5 to 11 p.m.) and late night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m. and happy hour from 3 to 6 p.m.