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Vancouver's Best, Off-the-Radar Foodie Experiences

Travel + Leisure Magazine

Chef of Innovation - Jefferson Alvarez

Northern Divine has been working with chef Alvarez for more than 3 years to develop sturgeon recipes for restaurants in Vancouver and beyond. He has been a true supporter of Northern Divine products and helps to educated other up and coming chefs on the uses of sturgeon meat and caviar. Dishes chef has created include sturgeon skin crackle, foie gras, and sturgeon fin soup.

Canada isn't known for Noma-style, avant garde dining. But Venezuelan-born Jefferson Alvarez, a self-taught chef whose résumé includes time at Arzak in San Sebastian and New York's Aquavit, may be the country's culinary innovator in chief. Alvarez candies, dehydrates, infuses, and otherwise transforms indigenous ingredients such as hazelnuts, Douglas fir tips, elk and halibut into beautiful dishes that taste both completely new and intrinsically familiar. He may also be the only chef in the world who sears sturgeon liver to closely resemble foie gras in both taste and texture. That's right, sustainable foie. Find Alvarez at an ongoing series of pop-up dinners at locations across Vancouver.

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30 best things Dan Clapson ate in Canada in 2015


So, imagine my surprise when I ate, and was thoroughly impressed with, chef Cory Rakowski's sturgeon dish at 12 Acres. Smoked first then seared off and plated with a sweet roasted parsnip purée and a wheatberry "pilaf", the sturgeon had amazing texture and ended with a lingering sweet smokiness. I'd happily drive all the way back to St. Albert just to eat it again. 

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GOODS | Ancora On The False Creek Seawall Launches Caviar Festival, November 10 – 28 SCOUT MAGAZINE

Ancora’s kitchen is offering caviar creations cultivated from across the globe. Celebrated sushi master Chef Yoshi Tabo and Executive Chef Ricardo Valverde have curated a flavourful menu full of perfect caviar pairings. Savour a round of raw oysters topped with pressed cucumber, ponzu and Herring caviar; or a light salmon tartare with squid ink rice crisp and tuna caviar; or a hearty saffron linguini with uni butter sauce and Northern Divine Sturgeon caviar.

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