The GOODS from Forage

Vancouver, BC | Crocuses are sprouting, pussy willows are out and Forage has the first catch of Spring – nettles and halibut. Chef Chris Whittaker is thrilled to have the first harvest of halibut, which he is pairing with stinging nettle gnudi and a roasted sunchoke and hazelnut puree for just $22. The Forage team is already excited for Taking the Sting out of Nettles, a special supper that celebrates the arrival of nettles on April 24th at 6:30pm. Get all the details and the menu after the jump…

Let the greens begin! Spring is here and so are nettles, cress and spring greens. Paired with R & B Brewing’s chef crafted beer – brewmaster Todd Graham has worked closely with Chris to craft a nettle beer to work with this menu -this will put the bounce back in your step.

Nettles, nettles, nettles!

Nettle and Beer Soup
hop croutons, raw honey

Nettle and Farro “Risotto”
Golden Ears brie, hazelnut and nettle pesto

Nettle Crusted Line-caught Halibut
nettle gnudi, wild mushrooms

Nettle Sorbet and Crispy Pain Perdu
quince caramel

Cost is $59.00 per person. Please call Forage at 604-661-1400 to make your reservation.

*Gnudi is similar to gnocchi but made with ricotta cheese. Yum.

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