The GOODS from Forage

Vancouver, BC | Upon completion of its first very successful year, Forage has big plans for year two. The goal to source local products and support local business is always at the forefront and so we have great news: a complete schedule of Forage Dinners for 2014 and a little something red to start off February and The Year of the Horse. Get all the details after the jump…

Et tu, Brute?

The Caesar re-invented. “Brutus” is made from 100% local tomato juice, spiced with horseradish and mustard seed extract, blended with house-steamed clam nectar and garnished with steamed manila clams, house-pickled spicy beans, smoked pork chicharrón and a rim of pork crackling fennel salt. And of course, vodka. Can you say Hail Caesar?

Forage Dinners 2014

Forage dinners have been a highlight for Chef Chris Whittaker and his suppliers so the team at Forage has planned a series of dinners for 2014.

Forage for Fish – February 20. During the winter months some of BC’s best comes from the sea. Join Whittaker as he features our finest seafood selections with some of BC’s most seafood friendly wines.

Taking the Sting out of Nettles – April 24. Let the greens begin! Spring is here and so is the first batch of nettles, cress and spring greens. Paired with spring released wines, this will put the bounce back in your step.

Whole Hog – May 22. BBQ season is firmly upon us and Chef takes Gelderman pork and Q’s up a whole hog. And we have a chef-crafted beer to sample as well. Dress comfortably, you will eat well.

Berry Berry Red – July 24. From strawberries to tomatoes, the summer months celebrate all things red. This menu is sure to surprise, from non-traditional berry preparation to non-traditional red wines.

Fraser Common Farm Family Dinner – September 13 (TBC). This is the second year for this fundraising dinner at the Farm. Sponsored by Forage and R & B Brewing, guests will forage throughout the farm for produce for dinner and enjoy family style service in the open air. This event raises funds for educational activities at Fraser Common Farms.

North of the Fraser River – November 27th. North of the Fraser River Whittaker finds a plethora of goodies for local dining, and some surprisingly good wine as well. This menu leads Forage into our holiday season; let’s get festive.

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