Arctic Char (4 servings) Parsley Coulis: Yield 1.5 cups Ingredients: 4 cups (packed) flat leave parsley, no stems 1 cup 2% milk ½ cup Heavy cream 2 medium shallots cut into 2 cm 10 garlic cloves stems remove pinch kosher salt Directions: Remove stems from parsley Bring a large pot of salted water to … Read more
New Selections from Executive Chef Alex Chen and Bar Manager Justin Taylor Follow Boulevard’s Big Wins at Readers’ Choice and Industry Awards Boulevard Kitchen & Oyster Bar is giving guests a new reason to look forward to punching out at the end of the work day thanks to the restaurant’s new, seasonally-inspired additions to the lunch and dinner menus from Executive Chef Alex … Read more
Pan-Roasted Octopus with Marcona Almonds and Sherry Vinaigrette Served with Maple Butternut Squash by Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar Yields 6-8 servings Sherry Vinaigrette: 3 shallots, diced 2 tbsp grainy mustard ½ tsp kosher salt 3 tbsp sherry vinegar (available at gourmet food stores) 1 tbsp honey ¼ cup olive oil 1 … Read more
My mouth was watering as I imagined myself with Chef Chen as he prepared this salad. With the creamy buratta, the nuts and balsamic I couldn’t think of a better pairing than Valdo Prosecco. Short for Valdobbiadene Prosecco Superiore. The creamy flavour in this wine will work wonderfully with this salad. Even better its on … Read more
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