Long Table Wood Fire Dinner

Come and join us at our long table for a wonderful wood fire dinner!


  • Snack

    • radish, butter, sea salt

    • grilled oyster, leek, oyster and potato fumet

    • marinated mussels, crostini smoked mayo, pickled vegetables

  • Dinner

    • herb aioli, chive creme fraiche, cracker black pepper, crudités of garden vegetables

    • salt baked whole halibut served table side, olive oil, charred tomato relish, salad greens, herb vinaigrette, chilled ribbons of cucumber, dill, yogurt

    • spatchcock chicken, slow roasted whole lamb, roasted new potatoes, chicken fat & sage, ember roasted beets and carrots, summer bean succotash

  • Dessert

    • summer berries shortcake, whipped cream, basil

  • Drinks

    • sparkling water

    • wine

    • local craft beer

    • soda

Meet the chefs!

Robert Bartley, recipient of the 2013 Pinnacle Awards Corporate Chef of the Year, is the Executive Chef for
Canucks Sports and Entertainment. Bartley’s expertise is not solely dedicated to high-end dining; he is also
an expert in quick service and developing new concepts that both intrigue and delight the fan. Bartley’s
eye for detail and his understanding of how arena hospitality works make him an asset to the company.

Before joining the team at Canucks Sports and Entertainment, Bartley held the position of Senior Director
of Food and Beverage at Maple Leaf Sports and Entertainment where he successfully managed the Food
and Beverage department, four Executive Chefs, and thirteen Sous Chefs.

At 49 years old, Bartley has worked with some of the most influential chefs including Susur Lee, Chris
McDonald, and Lynn Crawford - with whom he participated on the Food Network’s Iron Chef America
competition in 2007.

For his inspiration, Bartley can be found exploring Canada’s many neighborhoods: “Some of my best ideas
come from conversations with local merchants. Whether it’s local onions and carrots at the farmer’s
markets or stepping on board the prawn boats, indigenous ingredients can’t be beat” says Bartley. With a
flair for nostalgia, he is always putting new twists on those classic dishes he loved while growing up in
small town Ontario.

Alex Chen, Executive Chef, 2018 Iron Chef Canada Winner — Signature Restaurants for the Sutton Place Hotel’s luxury brand, Alex got his first taste of the restaurant industry in Vancouver while working as a dishwasher and busboy after emigrating with his family from Malaysia at the age of 13. From that auspicious start, Chen went on to build an impressive resume with more than a decade of experience at some of the most acclaimed hotel properties across North America, including the world-renowned Beverly Hills Hotel and Polo Lounge and Four Season Hotels in Toronto and Chicago.

A classically trained chef with a true taste for high-pressure culinary competitions, Chen led Team Canada to a top-10 finish at the 2013 Bocuse d’Or in Lyon, France prior to opening Boulevard Kitchen & Oyster Bar in 2014 and went on to claim top spot in both the 2015 and ’17 editions of the annual Gold Medal Plates regional championships in Victoria, BC, the gold medal at the 2018 Canadian Culinary Championships in Kelowna, BC and the prestigious Chef of the Year honours at the 2018 edition of the annual Vancouver Magazine Restaurant Awards.


Purchase tickets from our events page!