Instagram story viewer> @chefandreacarlson> Posts

Andrea Carlson

@chefandreacarlson

1.4K

followers

505

following

Chef/Owner
@burdockandco⭐️
@harvestunion
@bar.gobo
Vancouver, BC, Canada

POSTS STORIES REELS TAGGED

Download All

‘Bitter’ has a fan club.
We meet here, October 20.
#bitterisbetter

𝐁𝐨𝐥𝐝 𝐅𝐥𝐚𝐯𝐨𝐮𝐫𝐬: 𝐀 𝐑𝐚𝐝𝐢𝐜𝐜𝐡𝐢𝐨 𝐏𝐨𝐩-𝐮𝐩

📅 Tuesday, October 20
📍 Burdock & Co., 2702 Main St, Vancouver
⏰ 5:00, 6:30 or 8:00 pm (90-minute tastings)
🎟️ Tix in our LinkTree!

On October 20, we celebrate radicchio in all its varieties, and the people who grow it. Bold Flavours, our annual Radicchio Pop-up, brings farmers, guests and seven chefs together at Burdock & Co., hosted by @chefandreacarlson with the support of @farmfolkcityfolk.

Each 90-minute tasting includes seven chef-prepared bites, a souvenir Feast of Fields cedar tasting plank, cider from Sea Cider Farm & Ciderhouse, and a selection of BC wines presented by Revelry Import Company. Non-alcoholic options will also be available.

Our line-up this year:

🔸 Chef Andrea Carlson, Burdock & Co.
🔸 Chef Josh Blumenthal, Oxeye (Galiano Island)
🔸 Chef Adina Guest, Loves Galettes (Salt Spring Island)
🔸 Chef Margaux Herder, Chez Céline
🔸 Chef Akira Kishimoto, Kishimoto Restaurant
🔸 Chef Kensa Ku, Yakitori Kohna
🔸 Chef Tushar Tondvalkar, Kavita Restaurant

Pick your seating and reserve your seat through the link in our LinkTree. See you here!

#RadicchioPopUp #burdockandco #fortheloveofbitter #yvrpopup taken in Burdock & Co Restaurant by @chefandreacarlson

3

0

7 days ago

🌔 Stones hold their warmth long after the sun forgets them.

Another look at Sturgeon Moon's pork collar char siu and uni XO–glazed geoduck, braised celery and spotted shrimp cream. For those who enjoy it, we'll gild it with the finest Acadian caviar.

Our August-September tasting menu, ‘Submerging Stones under a Sturgeon Moon’ nears its run, soon giving way to 'Radiant Radicchios under a Frost Moon' — our yearly love letter to chicories.

Peruse our Moon Menu online.
🌕 Bookings in our Linktree / OpenTable.

#burdockandco #burdockian #sturgeonmoon #porkcharsiu taken in Burdock & Co Restaurant by @chefandreacarlson

3

0

12 days ago

Delightfully chewy, as they should be.

Sturgeon Moon’s farewell; black garlic, blue cheese and almond nougat.

Our current tasting course experience, Submerging Stones under a Sturgeon Moon, continues to do the rounds.

Peruse our Moon Menu online.
🌕 Bookings in our Linktree / OpenTable.

#burdockandco #sturgeonmoon #moonmenu #chefandreacarlson #lambsaddle taken in Burdock & Co Restaurant by @chefandreacarlson

3

0

17 days ago

𝐁𝐀𝐑 𝐆𝐎𝐁𝐎 𝐢𝐬 𝐡𝐢𝐫𝐢𝐧𝐠 𝐚 𝐧𝐞𝐰 𝐜𝐡𝐞𝐟.

Bar Gobo aka *The Hi‑Fi Wine Bar at the End of the World* is searching for a head chef to lead our tiny, high‑impact kitchen.

This is your chance to imprint your voice on Bar Gobo’s food: you’ll shape a menu of very tasty, share‑worthy snacks alongside indulgent main courses, crafting memorable bites and plates that sing alongside our curated wines + soundtrack.

Bar Gobo prides itself on offering up seasonal, local ingredients, and a warm, music‑first community vibe where the kitchen sets the tempo...

The kitchen is small (but mighty) so we’re looking for someone inspired, inventive, and comfortable wearing many hats — a chef who thrives in tight spaces, loves wine and music, and cares deeply about craft and community.

The position runs Wednesday to Sunday, afternoons and evenings, with a mid-October start.

If this role interests you, please send your resume and a brief note about yourself to:

𝐚𝐧𝐝𝐫𝐞𝐚@𝐛𝐮𝐫𝐝𝐨𝐜𝐤𝐚𝐧𝐝𝐜𝐨.𝐜𝐨𝐦

#yvrchefjob #bargobo #hifibar #yvrbar taken in Bar Gobo by @chefandreacarlson

3

1

20 days ago

🪸 Uni duty.

Our use of red sea urchin marks a fruitful, ongoing collaboration with @biodiversitypositivedesign — a framework for connecting people and crafting experiences that work with nature to strengthen the ecosystems we depend on.

Sturgeon Moon’s Uni Gelato is prepared from the Pacific Giant Red Sea Urchin (compliments of Uni Fresco) that is renowned as the world’s largest and sweetest variety.

The creamy roe is churned into a savoury base with high-yolk custard, complemented by braised burdock root, candied almonds, fig and fennel pollen, finished with Creanza olive oil. Briny depth, silky texture and a balanced complexity. Unexpected, and so delicious.

Pacific Giant Red Sea Urchins thrive in kelp forests but are ravenous feeders. Without natural predators, their unchecked populations destroy vital underwater ecosystems, crucial for ocean carbon capture and sustaining marine life. In last 50 years, more than 50 percent of global kelp cover has disappeared.

All are invited to savour this gelato course that also marks our contribution towards Ocean Wise’s Seaforestation Biodiversity Project that aims to advance urgent marine restoration through the responsible sourcing of overpopulated urchins.

🌕 Peruse our Moon Menu online. Bookings on OpenTable. taken in Burdock & Co Restaurant by @chefandreacarlson

3

6

25 days ago

Salty Vol 27: "Moonlit Alchemy" ✍️ by Chef Andrea Carlson @chefandreacarlson
.
Few chefs in Canada are as closely associated with local, organic and sustainable dining as Andrea Carlson. Hailed as the “High Priestess of Pacific Northwest Cuisine,” she is the trailblazing visionary behind Vancouver’s acclaimed Burdock & Co. @burdockandco, Harvest Community Foods, and Bar Gobo. Born in British Columbia, Carlson graduated from Dubrulle Culinary Arts (now part of LaSalle College Vancouver) before pursuing further education in organic farming and landscape design. In 2022, Carlson became the first female chef-owner in Canada to earn a Michelin star for Burdock & Co, an achievement she has maintained ever since. She is the co-author (with Clea McDougall) of the award-winning cookbook, "Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air."
.
In Chef Carlson's own words: "I've built a library of experiences on the palate and on the nose – and an inherent sense of structure of how things can work and how things play against each other. That's the place I work from when it comes to creating things. The integrity of the ingredient, maintaining its character and essence, is so important. It seems increasingly common in cooking nowadays to make something look intriguing but be less concerned with what it tastes like. I find I work best keeping within a context – and for me that is key to a successful expression in a menu and its dishes."
.
Digital downloads of Salty Vol 27 available at the link in our bio. #thesaltymag #vancouver #burdockandco taken in Burdock & Co Restaurant by @chefandreacarlson

3

1

a month ago

L👀k who’s popping-up at GOBO.

While chef Ralph eats his way through Japan, @bar.gobo is passing on the kitchen’s reins to chef Kyumin, Sept 2 — 6!

Expect...
Good snacks [chicken liver mousse profiteroles, kangaroo tartare, shimesaba + more]
Heavy-hitting mains (sablefish + geoduck beurre blanc, braised shortribs + padróns)
Summer treats — koren mochi donuts + corn crème brûlée.
👉 And… amazing tunes. Obviously.

Come Wed, chef Kyumin will be happy to see you! Drop by!

📓 Reservations on OpenTable.

#bargobo #hifi #chefpopup #yvrhifibar #yvrpopup taken in Bar Gobo by @chefandreacarlson

139

6

a month ago

A gilded moon to start.

The opening course of Submerging Stones under a Sturgeon Moon, “Rosehip Glazed Scallop” arrives with fresh fennel, tomato dashi gelée, intensely flavourful tomato confit, and a delicate, gold-dusted tomato tuile — crafted from the skins and seeds left behind after the tomato water is extracted.

🌕 Tap our LinkTree for Menu + Reservations

#burdockandco #moonmenu #chefandreacarlson #sturgeonmoon taken in Burdock & Co Restaurant by @chefandreacarlson

3

1

a month ago

🌔 Darling.

Sturgeon Moon’s pork collar char siu, paired with uni XO–glazed geoduck and braised celery, arrives nestled in a vibrant spotted shrimp cream.

For those who enjoy it, we'll gild it with the finest Acadian caviar.

Our August-September tasting menu, ‘Submerging Stones under a Sturgeon Moon’ is now doing the rounds.

Peruse our Moon Menu online
Bookings on OpenTable

#burdockandco #burdockian #sturgeonmoon #porkcharsiu taken in Burdock & Co Restaurant by @chefandreacarlson

3

5

a month ago

🌗⁣⁣
⁣⁣
A look back at an unforgettable evening — a special @thesaltymag_ Dinner Series collaboration between @chefandreacarlson and @johnnyspero of @passagelangley 🙏⁣⁣
⁣⁣
Together, we gathered around a menu inspired by the coastlines, gardens, and micro-seasons of the Pacific Northwest — a celebration of place, seasonality, and the farmers, fishers, and foragers who make it all possible.⁣⁣
⁣⁣
We were honoured to welcome @johnnyspero into our humble abode and share this one-night-only experience with our guests.⁣⁣

A heartfelt thank you to our event sponsors — @sanpellegrinoca, @orourkefamilyestate, @peakcellars and @taylorshellfish — for helping bring the evening to life.⁣⁣
⁣⁣
And to everyone who joined us: thank you for your enthusiasm, curiosity, and appreciation. It was a pleasure to share this table with you. 🌖⁣⁣
⁣⁣
#yvrevents #PNWcuisine #chefandreacarlson #burdockandco #thesaltymag taken in Burdock & Co Restaurant by @chefandreacarlson

3

1

2 months ago

🌒 A New Moon Rises.

Our August / September chapter, “Submerging Stones under a Sturgeon Moon” has begun doing the rounds.

Each course on this tasting menu coaxes out the season’s finest bounties from both land and sea, unfolding in a palette of brilliant reds, yellows, and greens that capture late summer’s lush, energetic abundance.

We wish to see you here.

♦️ Rosehip Glazed Scallop
♦️ Charred Corn Risotto
♦️ Pork Collar · Uni XO-glazed Geoduck
♦️ Lamb Saddle
♦️ Uni Gelato
♦️ Strawberry
♦️ Nougat

🌒 Menu + Bookings in our LinkTree.

#burdockandco #chefandreacarlson #sturgeonmoon #unigelato #yvrtastingmenu taken in Burdock & Co Restaurant by @chefandreacarlson

17

2

2 months ago

Truly special.

Thank you to everyone who joined us last night for a special @thesaltymag_ Dinner Series collaboration between @chefandreacarlson and @johnnyspero of @passagelangley 🙏

It was a pleasure to welcome @johnnyspero into our humble abode and share a table shaped by the coastlines, gardens, and micro-seasons of the Pacific Northwest. Together, we explored a menu grounded in place, seasonality, and a deep respect for the farmers, fishers, and foragers who make this work possible.

We are grateful to our event sponsors — @sanpellegrinoca, @orourkefamilyestate, @peakcellars and @taylorshellfish — for their generous support. Your contributions were an integral part of the evening and helped make this collaboration possible. Thank you.

And, of course, thank you to every guest who gathered around the table with us. Your enthusiasm, curiosity, and appreciation made this one-night-only dinner truly memorable. 🌖

#yvrevents #PNWcuisine #chefandreacarlson #burdockandco #thesaltymag taken in Burdock & Co Restaurant by @chefandreacarlson

3

8

2 months ago