clock menu more-arrow no yes

Filed under:

Summer Menu Hits at The Parker; Josh Wolfe's New Pop-Up Nacho Truck

CHINATOWN— New for summer, The Parker has a fresh menu from chef Curtis Luk. Highlights include Ratatouille with heirloom tomatoes, sea asparagus & labneh as well the daily house-made alkaline noodles with fresh summer veg & spicy Sichuan tomato sauce. For dessert, try the new cucumber sorbet served with summer fruit & olive oil cake paired with a Pimm's No.1. [EW]

FOOD TRUCKS — After leaving his Yaletown restaurant, Good Wolfe, a few weeks ago, chef Josh Wolfe has re-appeared at the helm of a food truck. No, not his Fresh, Local and Wild truck, which showcases some of the province's best ingredients, but a truck fuelled by Canadian chip-purveyors, Tostitos, called Nacho Average Food Truck. The pop-up truck will be in the city for July serving dessert and savoury nacho options. Find them via Twitter. [EW]

DOWNTOWN — Get involved with the Chefs for Oceans fundraiser at Four Seasons/YEW seafood. If you donate $50 or more via the website, you'll be entered to win a hand-carved salmon which was made for chef Ned Bell by Paul Burke of Blue Horse Gallery. Take a look at one of Paul's other sculptures, a 'Ghost Salmon' in the first floor lobby of the Four Seasons. [EW]