Introducing Beast on Fire: Every Meat-Lover’s Dream!
March 4th, 2016
BC Place is proud to announce the opening of a brand new concession stand for the 2016 season – Beast on Fire.
Continuing his quest to go well beyond standard stadium cuisine, BC Place’s Executive Chef, William Tse, has created a delicious ever changing menu of premium, freshly-prepared concept sandwiches that are not for the faint of heart.
Styled as a gourmet butchery-deli, the meaty meals are carved and prepared fresh, as you watch. . Fans are encouraged to get in quick: when the fresh hot-roasts are gone, they’re gone!
A ever changing selection of delicious sandwiches, include slow-roasted Prime Rib, Bulgogi Pork, or Vegetarian Ragout - all paired with a side of and creamy coleslaw.
Visit the Beast on Fire at sections 217 and 237 on the Level 2 concourse of BC Place!
MEET THE CHEF
Here’s what BC Place’s Executive Chef, William Tse, has to say about the new Beast on Fire!
1. What inspired the “Beast on Fire” concession concept?
I have always loved outdoor cooking - the smells, the flavor, the ruggedness of being by a grill and carving meat on a wooden block. My inspiration for Beast on Fire was to bring that experience into the stadium with a refined feel, but still maintaining the essence of an outdoor smoke house.
I’m excited to offer a unique experience within the stadium environment that brings Fans back to their childhood memories of sitting around a campfire, enjoying a BBQ and a beer, or just hanging out with their loved-ones. My hope is that these experiences at BC Place will become new and lasting memories for Fans and their families.
2. What inspired the menu for Beast on Fire?
I grew up in a very multicultural environment, spending time in the UK, Eastern Canada and now Vancouver. Throughout my career I have had the opportunity to learn under some of the best ethnic chefs, from Chinese, to Indian, to European influences. Combining all these experiences helped inspire Beast on Fire’s “flavors of the world” menu concept.
I’m also excited to create a menu that brings all of Vancouver’s incredibly diverse cultures together under one roof. My goal was to create a menu that would you give you the best "one bite experience" - imagine a sandwich that gave you all the flavors in one bite. Using in-house smoked items, flavors from around the world, and condiments that complement the bread and the meat, we are able to create a sensational “one biter” - from the crunch of bread, the sweet and savory meat to a tangy yet savory topping.
3. What flavors can we look forward to throughout the season?
The Beast on Fire menu will change regularly. Fans can expect flavors from around the world: simple food yet refined with a bit of sophistication. Flavors will include of soy, hoisin, garlic, Cajun, spiced items with Sriracha, cumin, lots of fresh herbs, and ginger.
4. What can we look forward to from Beast on Fire in 2016?
Lots of smoked items marinated in flavors from around the world. But there will be more than just sandwiches. Once we get rolling thought out the season we will introduce - not only new flavors - but different kinds of foods as well. You will see slow-cooked items, and quick and tasty flash grilled meats, plus different types of meats combined with unique condiments, combining flavors from different parts of the world.
BEAST ON FIRE MENU
March 6, 2016
FROM THE CARVERY
PRIME RIB
Slow roasted, fresh herbs & garlic, horseradish mayonnaise, stewed onions
FROM THE CAST IRON
BULGOGI PORK
Thin sliced pork, marinated in soy, sugar and sesame seeds, hoisin-sesame ketchup, Kimchi-daikon & carrots
VEGETARIAN
VEGETABLE RAGOUT
Zucchini, carrots, fire-roasted tomato, cabbage, smoked tofu, acorn squash chips, roasted garlic hummus.