Date
Tue, Jul 29
Time
6:00 pm - 9:00 pm
Location
The Sharing Farm
2771 Westminster Hwy
Richmond
BC
Categories
We’re thrilled to welcome Chef Andrea Carlson of Burdock & Co. to our first long table dinner of the season, on July 29th. A trailblazer in sustainable fine dining, Carlson is the first female chef-owner in Canada to have earned a Michelin star. With a background in organic agriculture and a career shaped by pioneering farm-to-table kitchens, her work is deeply grounded in food security, seasonality, and care for the land.
Her long table dinner will be an elegant, thoughtful experience—inspired by the rhythms of the moon and the micro-seasons. Carlson’s culinary style—at once complex and simple, fresh and profound—offers a vivid expression of time and place. The five-course meal will be entirely vegetarian, showcasing the peak of the season’s harvest. Guests are invited to arrive at 6:00 PM for a tour of the Farm; we’ll be seated at 6:30, with the first course served at 6:45.
Purchase tickets here: https://the-sharing-farm-society.square.site/
ABOUT ANDREA CARLSON
Few chefs in Canada are as closely associated with local, organic and sustainable cooking as Andrea Carlson. Hailed the “High Priestess of Pacific Northwest Cuisine” by enRoute Magazine, she is the visionary behind Vancouver’s acclaimed Burdock & Co, Harvest Community Foods (a neighbourhood grocery and noodle café) and Bar Gobo (a hi-fi wine bar).
In 2022, Carlson became the first female chef-owner in Canada to earn a Michelin star, for Burdock & Co, an achievement she has maintained for three consecutive years. Her numerous honours include Foodservice and Hospitality Chef of the Year (2023) and Vancouver Magazine Chef of the Year (2020). She is the co-author (with Clea McDougall) of the award-winning cookbook, Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air.
Born and raised in British Columbia, Carlson graduated from Dubrulle Culinary Arts (now part of LaSalle College Vancouver) and later studied organic farming and landscape design. She honed her craft and developed her conscientious food-sourcing principles while working for a number of pioneering farm-to-table restaurants, including C Restaurant and Sooke Harbour House. In 2006, as Raincity Grill’s chef de cuisine, she created Canada’s first 100-mile tasting menu. She went on to become executive chef of Bishop’s, a revered fine-dining institution. When it opened in 2013, Burdock and Co was the first restaurant in Western Canada to embrace an all-natural wine list. It recently received Vancouver Magazine’s inaugural Sustainability Award.
“Food security is the driving philosophy of my life and work,” she says. “The restaurants exist because I believe in supporting local food systems and people who nurture the land instead of destroying it.”
At Burdock & Co, Carlson composes her moon-inspired tasting menus around hyper-regional botanical themes that wax and wane with the micro-seasons. The menus—Gathering Resins Under a Budding Moon (Apr/May), Flower Gazing Under the Berry Moon (June/July), etc.—change every two months and are flexibly arranged, allowing for subtle evolutions that depend on what her close-knit community of small-scale farmers, foragers, fishers and grassroots food artisans can provide at the moment. Each features a signature dish—her quintessential expression of time and place under the full moon.
Carlson’s distinctive culinary style—at once complex and simple, fresh and deep, brightly shining with intensity of flavour—reads like a love letter to the natural world. “I want to capture an ingredient’s integrity, not by transforming or overpowering it, but by expressing it in ways that manifest its fleeting essence.”
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