Chen to Divide Time Between Boulevard and Larger Role in Sutton Place Hotels’ Luxury Brand, While Opening Chef De Cuisine Ma Takes Over Reins as Boulevard Executive Chef Boulevard Kitchen & Oyster Bar Executive Chef Alex Chen and Chef de Cuisine Roger Ma — acclaimed culinary colleagues who have anchored the back-of-house team at Boulevard since its inception … Read more
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 … Read more
Chen Claims Gold, Distinction as Canada’s Top Chef Thanks to Signature Parfait of Wild BC Shellfish, ‘Chowder’, Northern Divine Caviar and Bull Kelp ‘Brioche’ Boulevard Kitchen & Oyster Bar Executive Chef Alex Chen struck gold yet again and claimed the crown as the nation’s foremost chef at the 12thannual edition of the Canadian Culinary Championships, … Read more
Eleven of Canada’s top chefs competed in a culinary triathlon Feb 2 and 3, with one goal, to win gold and stand on the podium as the Canadian Culinary Champion for 2018. The 12th annual Canadian Culinary Championships took place in Kelowna, B.C. and the competitions were exciting for competitors, judges and guests. The … Read more
Previous Champion Returns to Top of Podium at 12th Annual Prestigious Chef Competition, Earns Right to Represent BC at the Canadian Culinary Championships in Kelowna, February 2 to 3, 2018 Boulevard Kitchen & Oyster Bar Executive Chef Alex Chen claimed the crown for the second time at the annual Gold Medal Plates culinary competition in … Read more
Shellfish Parfait Yields 2 servings Chowder Foam Ingredients: 1 cup onions, sliced 2 cloves garlic, crushed 1/2 cup leeks, sliced 2 stalks celery, sliced 2 cups clam nectar 4 cups whipping cream 1/2 cup fennel, sliced 1/4 cup white wine pinch fennel pollen 4g leaf gelatin salt to taste lemon juice to taste 1 … Read more
Popular Dinner Series Returns to Restaurant’s Wrap-Around Outdoor Patio this July, August Boulevard Kitchen & Oyster Bar has announced the return of its wildly popular Sunday Seafood Boil Series, which was a sold-out success in its inaugural year last summer and will again take centre stage on the restaurant’s streetside patio in the heart of … Read more
BOULEVARD PAELLA Yields 4 servings PAELLA STOCK Ingredients: 1 L Lobster Stock 500 mL Clam or Mussel Stock 1.2 L Chicken Stock Method: Combine all ingredients in a large stockpot. Set aside. Note: yields more than you will need for the paella recipe. CHORIZO SOFFRITO Ingredients: 6 medium Onions, minced 3 tbsp Garlic, … Read more
Oeuf en Cocotte – Chef Alex Chen Alex Chen, Executive Chef, Boulevard Kitchen &Oyster Bar This tasty recipe is currently available on the Weekend Brunch Menu at Boulevard Kitchen & Oyster Bar. Yields 4 servings Ingredients: 1 chorizo sausage (dry and cured) 8 large free range eggs 1.5 lbs (approx. 9 cups) … Read more
BE OUR VALENTINE: BOULEVARD KITCHEN & OYSTER BAR PLAYS CUPID THIS VALENTINE’S DAY WITH EXCLUSIVE DINNER SERVICE Four-Course ‘Yours & Mine’ Menu Includes Complimentary Box of Handmade Petits Fours Love is in the air at Boulevard Kitchen & Oyster Bar on Sunday, Feb. 14 as the restaurant trades in their regular à la carte dinner … Read more