Chef Ned Bell will host a limited pop-up series until April 26 at The Gray Olive Cafeteria in Burnaby Heights. This 12-night event runs Thursdays through Saturdays and brings together Bell’s local-first approach and the non-alcoholic beverage pairings of Kurtis Kolt.
Guests can expect a three-course set menu focused on sustainable seafood and seasonal produce. Dishes such as Wild Pacific Albacore Tuna Tacos, Creamy Geoduck + Halibut Chowder, and Dry Aged Fraser Valley Duck Breast reflect Bell’s emphasis on regional ingredients and layered flavours. Optional add-ons and featured dishes will be available on-site.
Kolt, known for his work with Free Spirit!, curates a range of premium zero-proof wines, craft cocktails, and non-alcoholic beer. The Thoughtful Non-Alcoholic Pairings by Kurtis Kolt can be added to any reservation for $28.
Dinner service runs from 5:30 to 9:00 PM, with pre-sale tickets priced at $99 per person through Eventbrite. The ticket includes the full three-course menu, gratuity, GST, and Eventbrite fees.
Bell is the co-owner of Hatch Hospitality, Culinary Director at Planetary Health for Vancouver Coastal Health, and a long-time advocate for sustainable food systems. He co-founded the event with Kolt, who continues to shape beverage culture in Vancouver through projects with Maenam, The Acorn, Burdock & Co., and others.