The GOODS from Forage

Vancouver, BC | Santa’s elves have been hard at work all year preparing for the festive season at Forage; canning and jamming, pickling and preserving, all to share throughout the upcoming festive seasons. Forage is open for lunch in December – Wednesdays to Fridays beginning December 4th and concluding December 20th. Chef Whittaker offers a four-course menu for $28, with the added bonus of house made cranberry preserve for each guest to take home. There is one catch, you must bring friends, minimum reservation is for four people and reservations are absolutely required. Like Forage year-round, the feast is served family style. Check out www.foragevancouver.com or call 604-661-1400 for further information and to book your fun Forage feast. Learn more and take a look at the menu after the jump…

Fraser Valley Feast at Forage

Grilled kale salad with caramelized apples, roasted hazelnuts, fromage frais and honey dressing

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Charcuterie board with cured meats and salmon, house made pickles and IPA mustard

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Roasted Fraser Valley turkey with all the festive trimmings

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Hay-smoked pork rack roast with maple apple chutney (groups of 10+ people may order both turkey and pork)

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Sticky toffee pudding, ginger eggnog ice cream, Forty Creek caramel

Private Parties & Company Shindigs. Forage is the place for private holiday bookings. With a few opportunities still left to book the entire restaurant or a well-appointed banquet room at the adjacent Listel Hotel, Chef has put together some wonderful holiday menus from which to choose; house made salmon terrine to house cured duck and prosciutto, Pink Lady apple, wintergreen and watercress salad, butternut squash agnolotti to turkey with all the trimmings. Something for all tastes and budgets. For menus and information call 604.661.1400 or email us at [email protected]

Forage Outside Catering. If staying put is more your style, Forage Outside has you covered. Holiday season lunch delivery is a perfect way to have the best of both worlds; stay where you are, let Forage come to you. And if stylish parties are your gig, from intimate groups to gathering of hundreds, Forage Outside does the work for you. From providing venues to menus, staff and all the details, Forage Outside is the best choice for your catering needs. Contact Jacquie Bjorkes at 604.998.8565 or at jacquie [at] foragevancouver.com.

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