PR – FORAGE CREATES SUMMER ON A PLATE Forage is well established as Vancouver’s quintessential local restaurant, with the first deliveries of wild BC spot prawns, Fraser Valley nettles, asparagus and berries and Okanagan fruit. These delectables are all part of Chef Chris Whittaker’s updated menu, featuring such dishes as…
smoked Peace Country lamb ribs (shown pictured), pickled radishes, foraged green chimichurri $15
- Dungeness crab and new potato perogies, horseradish crema, pickled romaine, green onion purée $16
- stinging nettle and biodynamic Carnaroli risotto, Golden Ears brie, roasted hazelnut and nettle pesto, pea tips $12
Reserve your “backyard” picnic table now at 604-681-1400 or check out www.foragevancouver.com.
Restaurant Manager Margot Baloro has been hard at work as well. With installation of four additional wine taps, for a total of eight wines on tap now, Baloro has been busy sourcing new products for Forage. Another first for Forage – Saltspring Island Vineyards has chosen Forage as the venue to release their 2012 Blackberry Port on tap, $7 for a 2 ounce glass. This port style wine is made from hand-picked, organic wild blueberries and is delicious with panna cotta, cheese and of course, chocolate. The blackberries were hand harvested from Salt Spring Island in the fall of 2012 and the experience has turned into a community event. An entire pound of blackberries goes into every 375 ml bottle. Salt Spring Vineyards makes their Blackberry Port in a lighter, more refreshing style, it is not overtly sweet and is balanced by refreshing acidity. Also added to the wine on tap program is 2011 Meyer McLean Creek Chardonnay in at $12 a glass and the 2012 Laughing Stock Blind Trust White blend for $9 a glass.
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 it’s approachable West End location (1300 Robson Street beside The Listel Hotel) makes Forage a local’s “local”. As for sustainability? It’s a showcase for best practices in the restaurant industry! It’s an ideal destination for breakfast 7 days a week, brunch on weekends and nightly for drinks and dinner from 4:00 pm.
