Chef Ned Bell is Back in the Kitchen

Ned has spent the past few years leading game-changing food sustainability initiatives across the province—work he’s incredibly proud of. But he sure misses the joy of cooking for you.

Ned’s been longing for the magic of restaurants—the energy, the creativity, the connection. And now, for 12 special nights this spring in Burnaby Heights, he’s bringing his signature creativity, sustainable seafood, and peak-season ingredients back to local diners.

Ned is teaming up with industry veteran Kurtis Kolt to elevate the experience. The duo share a strong track record of success, a deep passion for the alchemy of restaurants, and the ability to turn a meal into a memory.

Not only will this pop-up showcase sthe best of Bell’s beloved classics and new creations, it’s about embracing one of the biggest shifts in the beverage world: premium non-alcoholic pairings. Thoughtfully curated, flavour-driven, and crafted with the same care and complexity as their alcoholic counterparts, these pairings mark a new era of sophisticated sipping.

Highlights of the multi-course pop-up include:

• Wild Pacific Albacore Tuna Tacos – crispy wontons, honey miso + ponzu
• Creamy Geoduck + Halibut Chowder – bacon, Salt Spring olive oil + sumac
• Roasted Wild Pacific Halibut – buttered chicken + ponzu broth
• Dry Aged Fraser Valley Duck Breast – apple jam + roasted beets
• Milk Chocolate + Cranberry Hazelnut Praline

• A showcase of the best in premium, alcohol-free beverage culture

For the love of great food, drink, connection and collaboration – join Ned and Kurtis for a special 12 night run.

Seats are limited—reserve yours now!

PRE-SALE TICKETS*:

3-course dinner: $74 plus gratuity, tax and eventbrite fees.
Total price per ticket is $99.04.

ON-SITE POP UP PURCHASES:

• 3-course non-alcoholic beverage pairings : $28
• Day of feature dishes: Market Price
• Cookbooks and more

MENU**
First Course

Choice of

Creamy Geoduck + Halibut Chowder

Salt Spring island olive oil, smoked bacon, sumac

Albacore Tuna Tacos

honey lime miso, Fresco cucumbers, radishes + sesame

‘House Salad’ – Avery Farms Lettuces*

fromage blanc, toasted hazelnut romesco, roasted crescendo peppers

*add poached and chilled BC spot prawns $ 15

Main Course

Choice of

Roasted Wild Pacific Halibut

lemon soy butter broth, herbs, peas + shoots

Dry Aged Duck Breast

apple jam, roasted beets, cider vinegar + honey

Ricotta + Potato Gnocchi

foraged mushrooms, parmesan, sweet onion cream

63 Acres Beef Tenderloin*

potato purée, celery hearts + leaves, maple + black pepper emulsion

*add $ 15

Dessert

Choice of

Milk Chocolate + Cranberry

hazelnut gelato

Caramelized Okanagan Apple Tarte Tatin

toffee, mascarpone gelato

**Our menu is subject to small changes and delicious additions our inspirations evolve.