forage, Vancouver

forage chef, Canadian food Chris Whittaker grows his own vegetables, catches his own fish (or tries to at least!), makes his own preserves, composts all of his food waste, keeps mason bees to pollinate his plants, hunts for the purpose of conserving our land and feeding his family, and forages to connect himself with nature and remind himself where our food often comes from. He grew up in the barren beauty of northwestern Ontario, but Pacific Provider salmonmoved west in his 20’s to pursue a career as a professional chef. Forage is the restaurant he dreamed of working for when he packed his suitcase and headed west in 1999.

Located in the Listel Hotel, on trendy Robson Street right next door to the gastro pub, Timber, Chris’s second restaurant and within a lovely walk to Stanley Park, forage is really taking local food to the next stage of its reality in Vancouver, a city which led the way for years in the understanding of WHY one would eat locally.

From bowls of BC spot prawns in a seasonal chowder and smoked albacore tuna with blackberry & fir jelly to iron-grilled Pacific Provider salmon (at right) with ‘bread ‘n butter’ sea asparagus and pickled huckleberries, his menus are a testament to the bounty of the Pacific Northwest.  There’s roasted bison bone marrow (left) with sunchokes and sourdough to smear it on. I love the notion of squash perigees with a birch syrup reduction.   Hazelnuts that grow in profusion in the Fraser River Valley find their way into the caramel basted pain perdu and you’ll taste BC apples in his pie with black pepper (I’m going to try that one) crust and quince jelly.

FOOD DAY CANADA menu 2016- Forage v2-2

 

forage is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below.

forage est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs . 

forage
1300 Robson Street
Vancouver, BC V6E 1C5
T: 604-661-1400

Apples for pie, Canada foodhttp://foragevancouver.com

Photos by Welbert Choi.

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