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Forage For A Big Outdoor Feast With “Forage” Out At Fraser Common Farm

Forage is located at 1300 Robson Street in Vancouver, BC | V6E 1C5 | 604.661.1400 | www.foragevancouver.com
Forage is located at 1300 Robson Street in Vancouver, BC | V6E 1C5 | 604.661.1400 | www.foragevancouver.com

The GOODS from Forage

Vancouver, BC | On Saturday, September 14 from 3:00 pm to 7:00 pm, join Chef Chris Whittaker of Forage Restaurant for feasting and foraging! Taking place at Fraser Common Farm, the home of Glorious Organics, guests will forage through the bounty of produce at the farm, deliver their goods to Chef, who will then create a meal, accompanied by Gelderman Farms’ pork and two complimentary beverages for the 50 foraging participants. In a field, with live entertainment of the musical kind, and just picked freshness, this is the dinner to attend this summer. Tickets for this interactive dinner are $70 per person.

About Glorious Organics | Glorious Organics is a cooperatively owned and operated farming collective situated on Fraser Common Farm in Aldergrove, BC. The Glorious Garnish and Seasonal Salad Company was formed in 1986. When it dissolved twenty years later, in 2006, five members founded the Glorious Organics Co-operative. They employ seasonal workers – some on a part time basis – and number approximately nine workers in the peak growing season. Glorious Organics grow more than 30 varieties of certified organic salad greens as well as peas, beans, leeks, potatoes, carrots, beets, onions, garlic, fennel, herbs, flowers, some fruit, and more. They sell directly to restaurants, at farmers markets (as the Organic Farm Connection), and through their CSA program.

About Fraser Common Farm | Fraser Common Farm is a community farm that has been cooperatively owned and managed for more than 30 years. Through a unique balance of food production, habitat conservation, communal and individual housing, and a sincere desire for long term sustainability – this is a social and community experiment, a work in progress, and a dream come true. This is a small community, diverse in age, skills and interests. Their numbers are small, with a group of residents hovering around 12, and their goals are big. During the farming season, the numbers increase to near 20 – seasonal workers and volunteers are at the core of the food production.

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 its approachable West End location (1300 Robson Street) makes Forage a “local’s local”. It’s an ideal destination for breakfast seven days a week, brunch on weekends, and nightly for drinks and dinner from 5:00 pm.

Details

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

GALLERY

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Key People

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

About Forage

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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