On September 19, Barcino is partnering with Vancouver Tourism for a one-night-only chef collaboration dinner, as part of the Vancouver World Chef Exchange program. Chef Ryan McIlwraith of The Absinthe Group and Chef Chris Whittaker (from Forage in Vancouver) are teaming up to prepare a special menu that draws influences from British Columbia, California, and Spain. With tickets priced at $110/per person (and $40 wine pairing add-on) menu highlights include white sturgeon caviar, corn blini, smoked egg yolk; wild salmon tartare, uni, ikura, puffed wild rice, compressed radish, and chive; and slow roasted bison filet, Dungeness crab “cream corn” and charred cipollini.
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On September 19, Barcino is partnering with Vancouver Tourism for a one-night-only chef collaboration dinner, as part of the Vancouver World Chef Exchange program. Chef Ryan McIlwraith of The Absinthe Group and Chef Chris Whittaker (from Forage in Vancouver) are teaming up to prepare a special menu that draws influences from British Columbia, California, and Spain. With tickets priced at $110/per person (and $40 wine pairing add-on) menu highlights include white sturgeon caviar, corn blini, smoked egg yolk; wild salmon tartare, uni, ikura, puffed wild rice, compressed radish, and chive; and slow roasted bison filet, Dungeness crab “cream corn” and charred cipollini.
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399 Grove Street, San Francisco, CA 94102
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