The GOODS from Forage

Vancouver, BC | In honour of BC Craft Beer Month, Forage is all atwitter with a month long Twitter contest hosted by Rick Green, president of Campaign for Real Ale BC (CAMRA BC). Each Monday, Rick posts a trivia question via @BCBrews. Enter your answer each week for a chance to win a $100 gift certificate to Forage. Winners are announced Friday evenings.

This month-long contest culminates on October 30th with Rick Green hosting a four course dinner at Forage. Each course is designed by Chef Chris Whittaker with Green pairing two different three ounce IPA samplers. You decide your favourite beer per course, and your favourite overall. From appetizers through to dessert, this is a beer lover’s delight. Added bonus: CAMRA BC will have growlers for sale at the event. Cost for the dinner is $76.76 per person, growlers additional. Tickets available here.

New menu items at Forage. Of course with the change of the season, we’ve seen Chef pickling all kinds of veggies in the kitchen, and he has made some small menu changes such as the addition of barley hay-smoked Gelderman Porkchop (Chef prepared this one for the first time at the Glorious Organics fundraiser in Aldergrove last month). The full rack of chops are brined then smoked with barley hay and served with house made IPA mustard spaetzle, pork jus, and honey-glazed vegetables.

The new beverage feature on tap is a pumpkin Oktoberfest beer from Parallel 49 called ‘Schadenfreude’. It’s a Marzen style lager with loads of pumpkin spice. Forage also has some exciting new wines such as the Montagu ‘3 barrel’ Merlot made by Tom Doughty (of Campagnolo and Campagnolo Roma fame). Also just listed is one of the only certified ‘Salmon Safe’ wines out there from Covert Farms out of Oliver called ‘Amicitia’. The restaurant also has more of the impressive 2008 Nichol Cabernet Franc coming in (can’t get it anymore!- but Margot did!) and they are happy to have one of the top BC Pinot Noirs in house from Meyer Family Vineyards, the McLean Creek Vineyard Pinot Noir, 2011. This is the wine Chef will use to pair his dish at the Gold Medal Plates event in Victoria on November 7th.

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