BURDOCK & CO CELEBRATES
THE MAGIC OF HIGH HARVEST
Andrea Carlson’s Sturgeon Moon tasting menu celebrates
peak-season abundance, Mya Brown joins as General Manager
and a fresh crop of late-summer dishes for the walk-in bar menu
At Vancouver’s Michelin-starred Burdock & Co, Andrea Carlson’s late-summer tasting menu celebrates the magic of British Columbia’s high harvest.Submerging Stones under a Sturgeon Moon takes the local ingredients we have all been waiting for — sweet corn, sun-warmed field tomatoes, the juiciest stone fruits — and reveals their fleeting essence in delightful new forms. The seven-course menu ($175 a person) continues until Oct. 12.
“We are at peak produce,” says Carlson, executive chef and owner. “There is an incredible abundance of products to choose from and this menu includes a little bit of everything.”
It opens with Carlson’s favourite dish: rosehip-glazed scallops with fresh fennel and a medley of tomatoes. Underneath is a gelée of tomato dashi made from salt-cured scallop mantles. On the side, intensely flavourful tomato confit. And overtop, a delicate, gold-dusted tomato tuile—a striking example of repurposed food waste using the skin and seeds left behind after the tomato water is extracted for the dashi.
Corn “risotto,” built without rice, is what Carlson refers to as the menu’s “warm hug” — a deeply comforting dish of hard-seared corn niblets folded into a silky purée made with corn stock from the cobs. A tart, lacto-fermented crab apple broth with fruity Sugar Rush Peach chilli cuts through the corn’s natural sweetness, adding depth, body and a gentle kick of heat.
The strawberry dessert illustrates Carlson’s commitment to constant evolution and creative refinement. Last year’s princess cake has been tightened, with a sharper focus on the fruit. A disc of strawberry jus and fermented strawberry sauce bring new dimension and complexity. Gooseboshi, gooseberries preserved with shiso in a riff on umeboshi, balances the richness of marzipan and cream.
Last but not least—the full moon, adding a drop of Burdockian enchantment.
“The Sturgeon Moon marks the fall harvest, and this menu celebrates that seasonal abundance,” says Carlson. “But it also speaks to the ethos of Burdock and its characters.”
The menu takes its name from a ritual Carlson recounts in the preface of her cookbook, Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air. According to lore, on the night of the full Sturgeon Moon, if you write down your worries, tie the paper to a stone and submerge it in water, the sturgeon will carry them away.
“That chapter captures a frank, in-the-moment expression of connectedness between colleagues and nature,” says Carlson. “It speaks to our attachment to natural cycles and to magic, for lack of a better word. Earth magic. Plant magic. A sense of wonder.”
The Full Sturgeon Moon of 2026 will peak on Friday, August 28.
PULL UP A STOOL
THERE’S A NEW MENU AT THE BAR, TOO
Burdock’s walk-in-only bar menu also changes every two months, with a fresh crop of seasonal dishes landing alongside longtime favourites like buttermilk fried chicken and ramen fries. Right now, that means Milan’s tomatoes from cult-favourite Okanagan grower Stoney Paradise Organic Farm; padrón peppers with garlic crunch and almond parmesan; and one of the most intriguing dishes on the menu, fig-sap ricotta made to order. The warm ricotta is served in a fig leaf plucked from Carlson’s own garden and lightly toasted, which brings out a tropical, coconut-like aroma.
BURDOCK & CO WELCOMES MYA BROWN
AS ITS NEW GENERAL MANAGER
Burdock & Co is delighted to welcome Mya Brown as the restaurant’s new General Manager. Hailing from Winnipeg, Brown arrived in Vancouver 25 years ago to pursue work in film and music production before a love of all things delicious led her toward a new career as a sommelier.
Her wine journey took her abroad for roles at London’s St John and The Ledbury, followed by leadership positions back in Vancouver at Botanist, Collective Goods and, most recently, GM at Le Crocodile by Rob Feenie.
Brown is driven by curiosity and the desire to inspire others to discover something unique and personal in their experience at Burdock & Co. Away from work you can her jogging the Vancouver seawall, playing music with friends or exploring new flavours around the world.
BURDOCK, HARVEST & GOBO
IN THE SPOTLIGHT
It’s been a busy media summer for the Burdock family. All three restaurants recently joined Jennifer Palma on Global BC: Gabriella Meyer, GM at Harvest Community Foods, made a bright Summer Soba Noodle Salad; Bar Gobo’s Maître ‘DJ’ Paul McCloskey stirred up a BC Negroni; and Andrea Carlson shared Burdock & Co’s Citrus Kosho, made with Meyer lemons from The Garden on Salt Spring Island.
Bar Gobo also earned top marks from the Georgia Straight in its recent ranking of Vancouver listening lounges, scoring A+ for sound. Writer William Johnson called it “the most serious listening experience of the three,” singling out its custom analogue system and carefully calibrated room.
RECIPES: Harvest’s Summer Soba Noodle Salad | Burdock & Co’s Citrus Kosho
ABOUT
BURDOCK & CO
Burdock & Co, led by Andrea Carlson, was the first Canadian restaurant owned and operated by a female chef to win a Michelin star, which it has retained for four consecutive years. On the cutting edge of sustainable dining since it opened in 2013, the restaurant is a passionate advocate for regenerative, small-scale producers and growers, offering micro-seasonal, hyper-local, moon-inspired tasting menus that change every two months. The intimate, 32-seat room is a tiny gem of rustic minimalism made with all-natural recycled and locally hand-made materials, including the reclaimed barn-board panelling and pine beetle-damaged wood ceiling. Here, in this magical space buzzing with creative energy, diners are invited on a journey of discovery. From foraged forest fragrances to floral fermentations, saline seaweeds and revelatory roots, a meal at Burdock & Co ignites a sensory awakening.
The Burdock family of restaurants include Harvest Community Foods, a neighbourhood grocery and noodle café that offers a weekly, year-round CSA, and Bar Gobo,, a Michelin-recommended wine bar and Vancouver’s premier listening lounge, outfitted with a custom-built analog sound system.
Burdock & Co
2702 Main St
Vancouver, BC V5T 3E8
604-879-0077