Ever since Top Chef Canada competitor Curtis Luk took over as chef at The Parker in Vancouver, he’s upped the focus on local and seasonal produce. And it’s all vegetarian, all the time.
Priding themselves on being sustainable as well as “sexy” (their word), The Parker generates less than one pound of waste in a month. Now that’s an amazing stat!
Chef Luk is noted for his sharing menus, a taste and temperament he brought with him to The Parker.
Here, in this video from sister site, Flavours On Location, Luk creates Buckwheat and Goat Cheese Gnudi with Fiddleheads, Green Chickpeas and Pine Nut Gremolata.