Burrata with Roasted Baby Beets and Toasted Hazelnuts by Alex Chen, Executive Chef Boulevard Kitchen & Oyster Bar Yields 2 servings White Balsamic Vinaigrette: 1 small shallot, diced ¼ cup white balsamic vinegar (available at gourmet grocery stores) 3 tbsp olive oil 1 ½ tbsp honey ½ tsp salt 1 pinch black pepper Mix all … Read more
Boulevard Kitchen & Oyster Bar is an experience in dining like no other. The unique and elegant space is welcoming without even a hint of pretension. I felt comfortable from the moment we arrived and throughout the evening as the ebb and flow of a relatively fast paced environment swirled around us. The space … Read more
Thanks to our wine writer @RonWilsonVan for his suggestion of a wine pairing for our inaugural “Taste of Thursday” recipe submitted by Chef Alex Chen of Boulevard Kitchen & Oyster Bar. The flavours in Chef’s creation call for the perfect food wine and to me that’s rose. I’m recommending Road 13 Honest John’s Rosé. This … Read more
Citrus Cured Hamachi with Hearts of Palm, Crème Fraîche and Yuzu Vinaigrette Yields 2 servings Yuzu Vinaigrette 2 tbsp g Kikkoman Ponzu Sauce 2 tsp yuzu juice (available at Fujiya) 1 small shallot, diced Black Pepper 1 tbsp olive oil Mix all ingredients together in a mixing bowl. Ingredients: 1 cup kosher salt … Read more