You know it's spring in Vancouver when cherry blossom canopies unfurl over sun-washed streets and spot prawns pop up on menus citywide. In celebration of these seasonal delights, bohemian Main Street eatery Burdock & Co is staging a collaborative dinner - combining the renowned skills of Owner/Executive Chef Andrea Carlson and Masayoshi Baba, executive chef of acclaimed eponymous Japanese eatery Masayoshi. Held on Tuesday, May 30 and inspired by the colours and playfulness of spring, the collaboration reads like a rhythmic Haiku, paying homage to the simple beauty of cherry blossoms (sakura) and the abundance of spring spot prawns.
The single-night affair features multiple plated courses, each a product of chefs Carlson and Masayoshi's distinct culinary influences complemented by seasonal ingredients sourced from local foragers and farmers. Sakura and spot prawns will play a role in each dish, and will also make an appearance in thoughtful touches, such as the delicately sweet sakura cocktail. Wild and sustainable B.C. spot prawns are a highly sought-after delicacy, coveted by chefs and consumers around the world for their exquisitely juicy flavour and firm texture. They are available live in B.C. during harvest season, which typically starts in May and lasts between six to eight weeks.
Burdock & Co's rustic space, adorned by festive fairy lights and designed with locally sourced materials, is the perfect nature-inspired venue for this intimate event. Guests seeking a romantic night out can opt for a seating at one of several cozy tables, while larger groups are invited to settle in at the communal table running the length of the room.
Tickets for the sakura and spot prawn dinner cost $99 per person, plus tax and gratuity (sakura cocktail and wine pairings available at an additional charge). Guests may select from one of two seatings: the first at 6pm and the second at 8pm; each seating will last 2.5 hours. Limited tickets can be purchased online at Eventbrite, or by calling 604.879.0077.
