Hoang Nguyen is the Sous Chef for The Point restaurant. He has been part of the UBC culinary team since January 2022. You can taste all his menu creations over at The Point, set to reopen August 27th. You will find Chef Hoang at Sage Catering for all the events through summer.
- Yield:
Ingredients
200g Blueberries fresh or frozen
2 tsp Honey, add an extra teaspoon your blueberries are tart
2 tsp Balsamic vinegar
1/4 tsp Salt
1/4 scant tsp Crush rosemary
454g Goat cheese
1 Baguette or crackers
Micro greens
Bee pollen
Instructions
- Add the blueberries to a small saucepan over medium heat. Add the rosemary, honey, salt and balsamic vinegar. Cook over medium heat for 10 minutes, stirring occasionally.
- Meanwhile, slice baguette and light grill or toast.
- Slice goat cheese in 1/8th thickness and place one on each slice of baguette.
- When the blueberry balsamic has thickened, place over goat cheese and finish with bee pollen and micro greens.
