The Dish

Bur­dock and Co. mas­ters fried chicken.

Vancouver Magazine - - Con­tents -

, but the great ones, they can shine in any genre. Ex­hibit A is An­drea Carl­son, who, as owner of Har­vest Com­mu­nity Foods and chef/owner at Bur­dock and Co., has be­come a de facto poster child for all things lo­cal, sus­tain­able, or­ganic and veg­etable­for­ward. But deep down she’s also a fried chicken sa­vant. This $16 dish has been on the Bur­dock menu in var­i­ous guises for the past few years, but its cur­rent it­er­a­tion—or­ganic chicken thighs mar­i­nated in but­ter­milk be­fore be­ing per­fectly fried and topped with adust­ing of dill pickle pow­der—is the stu“ of dreams. To cut through the rich­ness, there are pick­les of charred cipollini onions on the side and the whole op­er­a­tion rests on a pil­lowy streak of mashed pota­toes. Imag­ine Colonel San­ders do­ing a

stage at Chez Panisse and you’ll get the idea. 2702 Main St., bur­dockandco.com

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