Forage Opening

Serving Duck Confit Flatbread

Last night December 3rd, I attended the opening party of Forage the new restaurant in the Listel Hotel on Robson.

Chef Chris Whittaker

Chef Chris Whittaker talked paying homage to past tradition, finding exceptional local fare through farmer and fisher folk, preserving seasonal flavours, pairing dishes with local drink…all in a casual urban eatery.

Duck Confit Flatbread

Cheeses and more

Served spread of local cheeses from Golden Ears and Qualicum cheese, honey roasted walnuts, kale chips, duck fat popcorn, duck confit flatbread, crab cakes and beets on a stick. Guests were treated to selection of red and white wine on tap as well as champagne, beer and cocktails.

Jim Mockford, General Manager at The Listel Vancouver,

Jim Mockford, General Manager at The Listel Vancouver spoke about the project and how the restaurant has now become a leader in sustainability.

Forage is a leader in sustainability and green tourism practices. As a Tourism Ambassador for Conservation and a Corporate Climate Leader for the City of Vancouver, The Listel Hotel has a zero waste policy, solar panels and a state of the art heat capture program – is a passionate proponent of sustainability.

Project partners and sponsors will be at the forage table, including BC Hydro PowerSmart; Garland Canada; LiveSmartBC; Halton Indoor Climate Systems; Master-Bilt; the Green Table Network and a special appearance by Don Fisher of the Food Service Technology Center.

Forage is located at 1300 Robson Street in downtown Vancouver.

You can find them on the web at http://www.foragevancouver.com/ by phone at 604-661-1400 and on twitter @ForageVancouver

By: Richard Wolak