Forage Sets Table For Special Dinner Exploring The Art Of Fermentation On July 14

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The GOODS from Forage

Vancouver, BC | From miso to vinegars, fish sauce and sourdough; fermentation transform flavours in our food.

Michael Pollan, in the forward to Sandor Katz’s The Art of Fermentation, says “The Koreans, who know a thing or two about fermentation, distinguish between the “tongue taste” of various foods and the “hand taste”. Tongue taste is a simple matter of molecules making contact with taste buds – … “hand taste” is the far more complex experience of a food that bears the indelible mark – the care and sometimes even the love – of the person who made it. The sauerkraut you make yourself will have hand taste.”

Chef Chris Whittaker has been collaborating with Todd Graham of HandTaste Ferments for a few months. They’ve covered a lot. Traditional Japanese dry ferments, misos, herring, seasonal fruit vinegars and fish sauce. Come and taste what they’ve been working on.

Menu details (including the beer and cider pairings!) to be revealed closer to the event. Cost for the dinner is $125 per person (plus ticketing service charge). Communal seating family style service. If you have questions please call 604.661.1400. Buy tickets here.

July 14, 2015 | 7:00 pm | Forage

Details

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

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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

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