The GOODS from Forage

Vancouver, BC | Forage Restaurant has put its water sales to work – generously. Forage sells in-house filtered water (read more below) at $3 per person for unlimited quantities whilst dining at Forage. One dollar of every sale is then donated to charity. From April 1 to June 30th $1580.50 was collected and will be presented to Growing Chefs to help support this worthwhile non-profit organization. And at the recent Vancouver Aquarium’s Night at the Aquarium, Chef Chris Whittaker and Restaurant Manager Margot Baloro presented Dr. John Nightingale with a cheque for $1003.00, money raised from water sales earlier this year at Forage.

Water can have many different impacts and at Forage, the goal is to make that impact a good one. During the construction of Forage, water service was a hot topic of discussion. Bottled water? Glass bottles? Tap water? What is best? The decision was made to purchase a water filtration system with the ability to provide both still and sparkling water. This water is sold to customers in reusable glass carafes at $3 per person for the duration of their dining experience. $1 per person is then donated to one of the non-profit organizations that Forage supports. Forage has four staff members volunteering for Growing Chefs! and the Listel Hotel has been a proud supporter of Night at the Aquarium since its inception in 2007.

About Night at the Aquarium | This high-profile evening provides Vancouver’s philanthropic and corporate leaders with a memorable experience, featuring the Aquarium as the magical backdrop for a splendid gala evening. Guests are encouraged to explore the aquatic galleries and enjoy an incredible evening of food and wine accompanied by live entertainment. Forage donated an auction item of “A Moveable Feast”, where a private party of eight partake in a sumptuous dinner presented by Chef Whittaker in Vancouver Aquarium’s Tropical Zone. After a fierce bidding war, the dinner package was purchased for the amazing amount of $3500, which is also earmarked for conservation and research initiatives at the Aquarium.

About Growing Chefs! | Growing Chefs! creates a forum for chefs, educators, growers, community groups, and families to work together to further awareness of food sustainability. Most importantly, they inspire children with the idea that they can grow their own food, even in the city. Growing Chefs! has been a registered non-profit society since September 15, 2005.

About Forage | Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and it’s approachable West End location (1300 Robson Street beside The Listel Hotel) makes Forage a local’s “local”. As for sustainability? It’s a showcase for best practices in the restaurant industry! It’s an ideal destination for breakfast 7 days a week, brunch on weekends and nightly for drinks and dinner from 5:00pm.

Details

1300 Robson Street Vancouver, BC V6E 1C5
Telephone: 604.661.1400
Web: www.foragevancouver.com | Twitter

GALLERY

Key People

Chris Whittaker | Executive Chef
Margot Baloro | Restaurant Manager
Matthew President | Assistant Restaurant Manager

About Forage

Forage stands for everything I care about. It represents what I was taught about food preparation both when I was growing up and over the course of my career in the kitchen. To me Forage means that we no longer seek out excess and indulgence, but instead revisit a time when we respected the land and oceans and took only what we needed to survive. It is about being stewards of our land and true conservationists, as we conduct our business and live our lives. It is about goodness, about taking care of each other, and bringing together our community over good food. Our philosophy is a way of life as much as a way of doing business. Saving energy, conserving water, composting and local/responsible purchasing policies all make a positive contribution to our world and our company’s bottom line. Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and its approachable West End location (1300 Robson Street beside The Listel Hotel) makes Forage a local’s locale. It’s an ideal destination for breakfast 7 days a week, brunch on weekends and nightly for drinks and dinner from 4pm.

Chris Whittaker, Executive Chef