Kitsilano’s Bishop’s Sends a Supplier Shout Out to Local Harvest Farms

Scout works with a lot of local restaurants to get the word out about the cool and delicious things they’re doing, but they couldn’t do what they do without access to awesome ingredients. To get what they need, culinary creatives depend on personal networks of passionate artisans, farmers and producers who often work hard without ever seeing the glory they deserve. Since it’s always good to recognize those who have your back, we bring you the Supplier Shout Out!

In this edition, we slip into the kitchen at Bishop’s to talk with Executive Chef Kai Leitner about the local and sustainable produce provided by a great farm out in Chilliwack…

Which one of your suppliers do you want to give a shout out to? Local Harvest Farms.

What do they supply you with? All of our seasonal vegetables like squash, kale, cabbages, sunchokes, carrots, potatoes, celeriac and many more.

How are these ingredients featured on your menu? We use Local Harvest’s products in all our dishes. One in particular that really stands out would be our Wild Boar and Cruciferous dish. It consists of confit boar belly, textures of cabbage kimchi purée and bacon pear vinaigrette — finished with Manchego cheese.

Why are you excited to use these ingredients? We are excited about using Local Harvest Farms because Farmer Dan and his team are all about quality products and sustainability. They use no pesticides and their growing techniques are low impact on the surrounding environment. Also, their vegetables just have so much more flavour. It’s important to us that the food we serve not only tastes good but is also nutritious at the same time. You can’t get both of those things with vegetables that have been ripened in a box in a warehouse somewhere…


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