The GOODS from Forage

Vancouver, BC | BC Day weekend often means great weather in the Lower Mainland with all sorts of fun, outdoor activities. On Sunday, August 3, join Chef Chris Whittaker at Fraser Common Farm in Aldergrove for a four course “Whole Hog” feast. The fun begins at 3:00 pm with a sparkling wine reception, a tour through the farm as guests help to forage for their meal (from a list provided by Chef) and then sit down to a long table dinner with beverages supplied by R & B Brewing and Backyard Vineyards Winery. All of this for a very reasonable $75 per person. Tickets available at Eventbrite or at Glorious Organics, home of Fraser Common Farm.

This dinner is a fundraising event for Fraser Common Farm as they install a permanent outdoor community water station. The structure will be constructed from an up-cycled shipping container and will feature a living rooftop and grey water system. Their intention is to expand their ability to host educational and community events on the farm including children’s camps, perma-culture courses and of course, more dinners.

Food Day Canada takes place Saturday, August 2 and is a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers…and, above all, our home cooks. Chef Whittaker will feature select items from the “Whole Hog” on the Forage dinner menu on August 2 then continue the Food Day Canada celebrations at the Fraser Common Farm feast the next day. Forage celebrates the philosophy all year round, so why not make Food Day Canada an entire weekend, eh? For more about Food Day Canada visit fooddaycanada.ca.

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