BURNABY, B.C. — Chef Ned Bell, who has spent the past few years spearheading food sustainability initiatives across British Columbia, is taking over the kitchen at The Gray Olive Cafeteria in Burnaby Heights for 12 nights from April 3 to 26 (Thursdays, Fridays and Saturdays only).
“So many friends have asked when I’d be cooking for them again,” says Bell. “This pop-up is the perfect way to jump back into the restaurant world I love so much. It’s also a fantastic opportunity to spotlight local B.C. farmers, fishers, ranchers, artisans and makers at a time when they need our support for than ever.”
Bell’s cooking will be complemented by the beverage expertise of Kurtis Kolt, one of Canada’s restaurant and wine professionals. Kolt will exclusively pour non-alcoholic beverages, highlighting the growth, complexity and sophistication of today’s zero-proof options.
Menu highlights include Wild Pacific Albacore Tuna Tacos with honey miso and lime; Creamy Geoduck and Halibut Chowder with Salt Spring olive oil, smoked bacon and sumac; Roasted Wild Pacific Halibut with lemon-soy butter and broth; Dry Aged Fraser Valley Duck Breast with apple jam and roasted beets; and Milk Chocolate and Cranberry Praline with hazelnut gelato.
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