Pig and Pinot

Photo Credit:  Boulevard Kitchen

SWINE MEETS WINE: BOULEVARD KITCHEN & OYSTER BAR EXTENDS SUNDAY SUPPER SERIES BY ADDING STRING OF “PIG AND PINOT” EVENTS THIS FALL

‘Nose-to-Tail’ Dinners Feature Family Style Feast Along With
Cedar Creek Pinot Gris Reception

When: Nov. 6, 13, 20 and 27
Where: Boulevard Kitchen & Oyster Bar, 845 Burrard St., Vancouver B.C.
Price: $52 per person plus tax and gratuity ($82 with wine pairings); two-guest minimum
Tickets: Available online at boulevardvancouver.ca/events

This fall, Boulevard Kitchen & Oyster Bar adds a delicious new chapter to its popular Sunday Suppers by hosting a series of exclusive “Pig and Pinot” family-style dinners starting at 6:30 p.m. on Nov. 6, 13, 20 and 27.

The four events — an extension of the restaurant’s ongoing Sunday Supper Series that recently featured a string of sold out Seafood Boils — will offer guests an all-inclusive, ‘nose-to-tail’ menu that includes pork belly porchetta, confit and glazed pig’s head, chipotle-spiced pig’s tails, crunchy pig’s ears as well as a variety of sides, accompaniments and dessert along with a Pinot Gris reception courtesy of Cedar Creek Estate Winery. Guests will also have the option to pair each course with Pinot varietal wines hand-selected by Restaurant Director and Sommelier Steve Edwards.

“We’re excited to showcase the versatility of our kitchen team here at Boulevard and build on the success of our Sunday Supper Series with a one-of-kind dining experience in a fun, friendly and communal setting,” says Boulevard Executive Chef Alex Chen.

– PIG AND PINOT SUNDAY SUPPER SERIES MENU –

– Cedar Creek Pinot Gris Reception –
Courtesy of Cedar Creek Estate Winery

– Starter –
St. Hubertus Pinot Blanc

Local Butternut Squash Bisque
Brown Butter, Spice Crème

– Main –
Cedar Creek Pinot Noir

Crispy Pork Belly Porchetta
Fennel Seeds, Smoked Paprika, Thyme

Confit and Glazed Pig’s Head
Sherry Gastrique

Pig’s Tail
Chipotle Spice

Mikey’s Crunchy Pig’s Ear
Heirloom Apples, Onion Salad, Ginger Vinegar Dressing, Fresno Chilies

Served with Chimichurri Sauce, Charred Scallion and Pickled Mustard Seed Relish
and Apple and Raisin Mostarda

Sides
Bacon and Cheddar Corn Bread
Celeriac and Potato Purée
Charred Brussels Sprouts

– Dessert –
Domaine Pinnacle Ice Cider

Tarte Tatin
Caramelized Apple, Vanilla Ice Cream, Caramel Sauce

TICKETS

Tickets for Boulevard’s “Pig and Pinot” Sunday Supper Series are available for $52 per person plus tax and gratuity (or $82 including wine pairings), based on a minimum of two guests, and may be purchased online at boulevardvancouver.ca/events. .

For the latest news about Boulevard, sign up for the restaurant’s e-newsletter at boulevardvancouver.ca, become a fan of /blvdyvr on Facebook or follow @blvdyvr on Twitter and 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. 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 to 6 p.m.

845 Burrard Street, Vancouver, B.C. V6Z 2K6 | 604-642-2900www.boulevardvancouver.ca

Author

Dianne

Editor in Chief of Fabulously Frugal in Vancouver.

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