Andrea Carlson

Canada’s most respected voices in farm-to-table dining.

Thanksgiving calls for gathering, sharing, and celebrating the season — and no one captures that better than our October Chef of the Month!

This month, we’re shining the spotlight on a true BC talent: Chef Andrea Carlson, the award-winning force behind Vancouver’s beloved @burdockandco. Known for her deep commitment to local, seasonal and organic ingredients, Andrea has become one of Canada’s most respected voices in farm-to-table dining.

• What local Canadian ingredient do you love cooking with? I’m a huge fan of pine mushrooms and sunchokes. They are such a beautiful expression of the season on our BC coast. 
• What is your favourite Canadian dish to make? Roasted Goose crown is a perfect reason for a gathering with friends. I make it in a heavy bottomed roasting pan like the All-Clad Stainless-Steel Roaster with rack. Goose is extremely fatty and requires a long rendering to get a crispy skin which a roasting pan with tray is essential for. Roast sunchokes in the goose fat and finish them off with aromatic herbs and pickled garlic for some brightness. 
• What’s your #1 cooking tip for foodies? @okuizakayabar in Gastown is always fun for late-night snacks, and I’m a huge fan of @pete_ho’s yakitori skills and his new place @sumibiyaki_arashi.
• Unsung heroes / favourite Canadian chefs?  

  @jcmccleery at Pilgrimme (@pilgrimme_rest) on Galiano Island is wildly under the radar. Eva Chin (@ridetowander) from Yan Dining Room (@yandiningroom) in Toronto is making waves with her vision of Cantonese cuisine.

  We’re proud to celebrate Andrea (@chefandreacarlson) this month and thankful for chefs who bring Canadian terroir to life. Stay tuned for more Chef of the Month stories, brought to you by @allclad_canada.