BOULEVARD KITCHEN & OYSTER BAR EXECUTIVE CHEF ALEX CHEN HOSTS TASTING MENU OF CHAMPIONSHIP-WINNING FARE ON WEDNESDAY, MARCH 14

One-night-only, Four-course Feast Features Chen’s Gold Medal-winning Dishes from 2018 Canadian Culinary Championships

Boulevard Kitchen & Oyster Bar Executive Chef Alex Chen will recreate the dishes that won him the title of Canada’s top chef at the 2018 Canadian Culinary Championships for a one-night-only tasting menu at the Downtown Vancouver restaurant on Wednesday, March 14 at 6 p.m.

The evening will feature the signature Parfait of Wild BC Shellfish, ‘Chowder’, Northern Divine Caviar and Bull Kelp ‘Brioche’ that earned Chen top spot in both the BC Gold Medal Plates regional competition in Victoria last October and the grand finale of the Canadian Culinary Championships held recently in Kelowna. The seafood parfait will also be offered on the restaurant’s daily tasting menu for a limited time beginning March 14.

The tasting menu is available for $95 per person plus taxes and gratuity and will also showcase the same Terrine of Albacore Tuna that Chen prepared for the Mystery Wine challenge that opened the Culinary Championships, followed by his Black Box challenge dish of Potato Crusted Rabbit Saddle that was the second of three competitions that eventually saw Chen emerge victorious out of a field of 11 chefs hailing from across Canada. Wine pairings selected by Wine Director JP Potters are also available for an additional $45 plus taxes and gratuity.

CANADIAN CULINARY CHAMPIONSHIPS TASTING MENU

Parfait of Wild BC Shellfish, ‘Chowder’, Northern Divine Caviar and Bull Kelp ‘Brioche’
2016 Sea Star Estate Farm and Vineyards’ Ortega

Terrine of Albacore Tuna, Side Stripe Shrimp and Scallop, Apple Mustard Gelée, Radish, Crème Fraîche
2016 Fort Berens Pinot Gris, Lillooet

Potato Crusted Rabbit Saddle, Kohlrabi and Apple Salad, Flax Crusted Oyster, Ice Wine Grape Jus
2015 Meyer Reimer Vineyard Pinot Noir, Okanagan Falls

Okanagan Pear Tart
Poached Bartlett Pear, Brown Butter Cream, Cassis Sorbet
Pinnacle Ice Cider, Québec

“This is a unique opportunity for guests to experience the trio of innovative dishes that helped Alex and our Boulevard team claim the crown at the Canadian Culinary Championships,” says Potters, who paired Chen’s seafood parfait with Sea Star Estate Farm and Vineyards’ 2016 Ortega to earn the Pender Island winery Best of Show Wine at the Gold Medal Plates regionals in Victoria.

The Canadian Culinary Championships marks the annual grand finale of the Gold Medal Plates, a coast-to-coast project that celebrates homegrown excellence in food, wine, sport and entertainment and has raised more than $12 million for the Canadian Olympic Foundation, which supports Olympic athletes and high-performance programs such as Own The Podium.

RESERVATIONS
As seating for this exclusive, one-night-only tasting menu is limited, reservations are required and can be made by calling the restaurant at 604-642-2900.

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 Twitterand Instagram.

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 Gold Medal Plates titles in 2015 and ’17, the Canadian Culinary Championship crown in 2018 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 p.m. to 6 p.m.

ABOUT ALEX CHEN | Alex Chen got his first taste of the restaurant industry in Vancouver while working as a dishwasher and busboy after emigrating with his family from Malaysia at the age of 13. From that auspicious start, Chen went on to build an impressive resume with more than a decade of experience at some of the most acclaimed hotel properties across North America, including the world-renowned Beverly Hills Hotel and Polo Lounge and Four Seasons Hotels in Toronto and Chicago. A classically trained chef with a true taste for high-pressure culinary competitions, Chen led Team Canada to a top-10 finish at the 2013 Bocuse d’Or in Lyon, France prior to opening Boulevard Kitchen & Oyster Bar in 2014 and went on to claim top spot in both the 2015 and ’17 editions of the annual Gold Medal Plates regional championships in Victoria, BC, as well as the gold medal at the 2018 Canadian Culinary Championships in Kelowna, BC.

RECENT NEWS FROM BOULEVARD KITCHEN & OYSTER BAR
Boulevard’s Executive Chef Alex Chen Wins 2018 Canadian Culinary Championship
(February 5, 2018): http://bit.ly/2obwbj1