Andrea Carlson was a local pioneer of farm-to-table cooking when she opened Burdock & Co. in 2013. Today, she still puts each ingredient on its well-earned pedestal. Her cooking is accomplished, finessed and routinely inventive. Tasting menus evolve thematically — from the floral-forward in June and July, to the bitter lover’s “radiant radicchios” in October and November, and more recent celebration of citrus fruits grown on Salt Spring Island. Yuzu barbecue-glazed celeriac akimono was paired with yuzu emulsion, scallop confit and walnut; and yellowfin tuna was served with fermented rosehip consommé, sudachi and Calabrian chili paste, and leek terrine. Wine pairings are recommended but note, too, that non-alcoholic cocktail pairings are unusually successful here, and enhance the food just as well as any glass of Gamay.
Burdock has shaped the conversation about local dining for over a decade.” Wendy Nordvik-Carr
Sunseeker oyster, Salt Spring Island finger lime, elderflower ponzu, Calabrian chili.
Chef-owner Andrea Carlson.
Sunseeker oyster, Salt Spring Island finger lime, elderflower ponzu, Calabrian chili.
Chef-owner Andrea Carlson.
