A Year of Regional Food at Forage

Upon completion of its first very successful year, Forage has big plans for year two. The goal to source local products and support local business is always at the forefront and so we have great news. A complete schedule of Forage Dinners for 2014 and a little something red to start off February and The Year of the Horse.

Et tu, Brute?

The Caesar re-invented.

“Brutus” is made from 100% local tomato juice, spiced with horseradish and mustard seed extract, blended with house-steamed clam nectar and garnished with steamed manila clams, house-pickled spicy beans, smoked pork chicharrón and a rim of pork crackling fennel salt. And of course, vodka. Can you say Hail Caesar?

Forage Dinners 2014Forage dinners have been a highlight for Chef Chris Whittaker and his suppliers so the team at Forage has planned a series of dinners for 2014.

Forage for Fish – February 20 During the winter months some of BC’s best comes from the sea. Join Whittaker as he features our finest seafood selections with some of BC’s most seafood friendly wines.

Taking the Sting out of Nettles – April 24 Let the greens begin! Spring is here and so is the first batch of nettles, cress and spring greens. Paired with spring released wines, this will put the bounce back in your step.

Whole Hog – May 22 BBQ season is firmly upon us and Chef takes Gelderman pork and Q’s up a whole hog. And we have a chef-crafted beer to sample as well. Dress comfortably, you will eat well.

Berry Berry Red – July 24.  From strawberries to tomatoes, the summer months celebrate all things red.  This menu is sure to surprise, from non-traditional berry preparation to non-traditional red wines.

Fraser Common Farm Family Dinner – September 13 (TBC). This is the second year for this fundraising dinner at the Farm. Sponsored by Forage and R & B Brewing, guests will forage throughout the farm for produce for dinner and enjoy family style service in the open air. This event raises funds for educational activities at Fraser Common Farms.North of the Fraser River – November 27th. North of the Fraser River Whittaker finds a plethora of goodies for local dining, and some surprisingly good wine as well. This menu leads Forage into our holiday  season; let’s get festive.

About Forage: 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) makes Forage a “local’s local”. It’s an ideal destination for breakfast seven days a week, brunch on weekends, and nightly for drinks and dinner from 5:00 pm.
About Chef Chris Whittaker: Chris Whittaker is fast becoming a well-known name in Vancouver, and not just in culinary circles. Whittaker is the force behind Forage, the newest addition to Vancouver’s West End dining scene (opened November 2012). With his guidance, Forage has become the pioneer restaurant for BC Hydro, LiveSmart BC and the Green Table Network: a partnership to showcase how to achieve financial savings through the reduction of waste, water and energy consumption.

Comments are closed.