Chef In Residence No.2: A Collaborative Food Project

Butter on the Endive Pops-Up Again

 
Chef Owen Lightly of Butter on the Endive is pleased to be hosting the second Chef In Residence, with collaborators Adam Chandler of BETA 5 Chocolates, James Town of Mikuni Wild Harvest, Blue Owl Home Boutique, Tonio Creanza, & Luis Valdizon.

The Michas family, owners of the Connaught building and Blue Owl Home Boutique on the corner of Broadway and Vine have a beautiful apartment upstairs calling our name and we have decided to jump on the opportunity to create another unique dining experience there. This will be the location of the second Chef in Residence, by Butter on the Endive on Saturday, May 26th & Sunday, May 27th. Chef Owen Lightly is also very excited to be collaborating with Tonio Creanza, of Creanza Olive Oil from Puglia, Italy. As part of the dinners, Amanda Michas (of Blue Owl Home Boutique) and Mr. Creanza will host an olive oil tasting in the Blue Owl shop before guests move upstairs to a plated, 4-course intimate dinner prepared by Owen and the collaborating chef.

We are thrilled to have Amanda Michas, owner of Blue Owl Home Boutique, be not only our lovely host, but also curator of the space. She will curate a small collection for the dining environment, all of which will be available for sale. Luis Valdizon will be gracing both upstairs and downstairs with his artistic eye, photographing the magic.

Throughout the days of May 26th and 27th, we invite friends, community, and Blue Owl community to come up to the residence, hang out and meet the BOTE staff and see what they are up to. Chef in Residence is a happening that plays on ‘artist in residence’ – it is a curated series that provides an opportunity to work with community, offer a salon-style space in which to share creative ideas or to simply enjoy casual company. Each night will offer an Italian inspired 4-course meal – a natural choice since we are featuring Tonio’s beautiful olive oil from Puglia. You can RSVP and buy tickets via PayPal below. Each dinner is a minimum donation of $65 (not including gratuity) and requires a ticket. Check out of the menus below.

Saturday, May 26th

Collaborator: Adam Chandler of BETA 5 Chocolates

This could be the beginning of a brotherhood: Butter on the Endive was lucky to have Chef Chandler be a collaborator at the first Chef in Residence, and they are back collaborating again since it inspired such a beautiful creative process. There were simply too many ideas to fit into one menu! As you read this, they are working on honing their ideas into a four-course meal, and we will post the resulting menu ASAP, so that you can plan your wine pairings. The first seating will be at 5:00pm and the later seating will be at 8:30pm.

Menu

duck liver crostini with pickled strawberries and celery

olive oil cake with rhubarb and yoghurt

Saturday, May 26th – 5:30pm seating

SOLD OUT

Saturday, May 26th – 8:30pm seating

SOLD OUT

Sunday, May 27th

Collaborator: James Town of Mikuni Wild Harvest

Many in the local food community know James Town as the passionate sales rep for Mikuni Wild Harvest, but many do no know that before that he was a chef in Vancouver for 15 years. Butter on the Endive has cherished our relationship with him since we first started up and are excited to plan a unique Italian inspired meal using many of Mikuni’s fabulous products.

Menu

lois lake steelhead with lemon, sea asparagus, wood sorrell and Tonio’s olive oil

quince cake with hazelnut gelato

Sunday, May 27th – 4:00pm seating

SOLD OUT

Sunday, May 27th – 8:00pm seating

SOLD OUT

“Life is a combination of magic and pasta.” – Federico Fellini