Radicchio is a green that grows very well in our cooler BC climate, which is quite similar to that of regions in Northern Italy, where radicchio is grown. Our Bold Flavours: A Radicchio Pop-up Event was created to showcase its unique flavour and explore the potential of incorporating it into local cuisine.

At the event, we were joined by six chefs, each working with different varieties of radicchio and featuring them in dishes that complemented the bitter flavour palette. Our chefs included Chef Andrea Carlson, Chef James Walt, Chef Lucais Syme, Chef Luke Boswell, Sen Sakamoto and Chef Akiko Gulkison. Their bites ranged from sweet to savoury, showing how many flavours can work with radicchio’s bitterness.

Having small-scale events like this allows eaters to try something new and local, which was one of this year’s event’s goals. Our guests moved through the stunning Burdock & Co, visiting each chef station to sample their bites and learn more about the variety of radicchio used and how it was prepared. We were also joined by local radicchio growers Mark Cormier and Cassie Plotnikoff of Glorious Organics, who brought fresh heads of radicchio and a wealth of knowledge to share with our guests. Through these conversations, guests learned more about the logistics of growing radicchio in BC and the general market potential of this crop.

Another goal of this event was to introduce chefs to radicchio’s potential, especially those who may not have tried it before. For one of our featured chefs, Chef Akiko Gulkison, this was exactly the case.

One of the many benefits of radicchio is how late it can grow into the season. Other locally produced leafy greens are only available for a limited portion of the year, so radicchio helps fill in the gaps. Encouraging local producers to grow a crop like this not only opens up new flavours but also supports a local food system where consumers cook and eat seasonally, helping reduce their foodprint.

Along with the radicchio tasting, we were also joined by Cassandra Anderton of Sea Cider, who poured sips of their delicious cider. The sweet and tart notes complemented the radicchio bites, creating a nice balance and offering a palate cleanse between tastings.

Our guests left feeling satisfied and inspired by the new flavours and creations they experienced that night. If you are interested in more events in this format that highlight climate-resilient crops in BC, please get in touch. We would love to hear your thoughts.

View the complete Bold Flavours menu below:

Araxi – Chef James Walt
Assorted radicchio textures, radicchio marmalade, sourdough + walnut crumb, beet salsa

Autostrada – Chef Lucais Syme
Spaghetti in salsa con Tardivo

Bar Corso – Chef Luke Boswell
Roulade of radicchio with confit orange, Fraser Valley hazelnuts, fonduta, and cured yolk

Burdock & Co – Chef Andrea Carlson
Treviso radicchio with prosciutto, onion confit and Kabrita goat cheese

Kintoki Sweets – Sen Sakamoto
Black sesame kingyokukan with mitarashi sauce and Rossa di Verona radicchio
Sendai-style yubeshi mochi with island yuzu and sweet Treviso radicchio miso

COFU – Chef Akiko Gulkison

Radicchio Umaki Roll
COFU’s signature eggplant unagi wrapped in lightly cooked radicchio and finished with fine threads of chilli pepper.

Radicchio Kobujime Temari Sushi
Radicchio cured with kombu, shaped into a temari-style sushi, and topped with a shiraae-inspired tofu cream seasoned with yuzu and miso, finished with gold flakes.

Edible Plate – Lotus Root
Crisp dehydrated lotus root used as an edible serving plate for both bites