This year let the Aquarium take you on a new aquatic journey featuring an incredible six-course seated dinner, prepared by some of Vancouver’s premier chefs and accompanied by fine wines. Enjoy dynamic entertainment, get swept away by the excitement of the live and silent auctions and mix and mingle against the backdrop of the Aquarium's incredible marine galleries. All proceeds directly support The Aquarium’s conservation, education and research initiatives.
Chow down at Forage on Sunday to Wednesday nights and enter to win some meat.
Chef Chris Whittaker will dress and butcher it. You’ll even get foolproof cooking and handling instructions and ideas on what to serve it with, along with some information on the farm or ranch it came from. Of course it will be sustainably sourced.
Draw at 8:30 pm. We’ll tweet you if you win!
Make some bad decisions last night? Suffering this morning?
Want to feel better fast?
Eat, drink & be hairy!
When: Saturdays and Sundays 9:00 am – 10:00 am
What: Classic Benny & either a Caesar, Mimosa or draft of Craft - $12
Chef Chris Whittaker is fast becoming a well-known name in Vancouver, and not just in culinary circles. Whittaker is the force behind Forage, a vibrant addition to Vancouver's West End dining scene. With his guidance, Forage has become the pioneer restaurant for responsible management through zero waste efforts, reduction of energy consumption and support of our local communities, from farmers to fishers, and everything in between. Forage supports Ocean Wise and Whittaker is a double gold medal winner at their annual Chowder Chowdown.
Want to know more about the opening of Forage and its partnership with BC Hydro and Live Smart BC? Go to www.thenextcourse.ca
Why the Environmental Farm Plan matters to Chef Chris Whittaker
Forage finds it all, from eggs to pastry and the in-between bits. Sourced locally, the best way to start the day!
Lively and lovely, brunch at Forage offers bubble by the glass, brioche French Toast to Eggs and Sausage or fruit for lighter fare. Not to be missed.
From light snacks, mains and dessert, Forage dinner is all about local. Share with friends and family or grab a seat at the bar and enjoy the best of Vancouver, inside and out.
Tap into the bar at Forage. 10 beers, 8 wines on tap, a beverage program that features house made cocktails with local fruit and a wine list with the best of BC, from sparkling to ice wine, there is something for all tastes and palates.
From formal galas to corporate meetings or a casual picnic or BBQ, Forage caters events that range in size from 10 to 2000. Our staff are genius at pulling together all of the components of your important event – the perfect blend of delicious food, seamless service and a pitch perfect atmosphere.
When you choose Forage Outside as your caterer you are selecting the services of one of the city’s most innovative and celebrated chefs and a team of event catering professionals. Here is what we can help you with –
While Chef Chris Whittaker custom designs menus based on each event we cater, we have created a variety of sample menus for cocktail and dinner receptions. We also feature a wide selection of corporate delivery menus for in-office meetings and smaller events.
This beautiful family farm sits on 650 acres at the foot of McIntyre Bluff, an iconic Okanagan landmark. Gene Covert and his family have been cultivating on this land for 4 generations. Everything they grow; from wine grapes to produce, is grown with love & respect for the land. The Covert family supplies Forage with wine & produce from their Salmon Safe farm.
These folks really know how to do craft spirits. They’ve been distilling mead based spirits for only a few years at their artisan craft distillery in the heart of the Comox Valley, and they’ve already won our hearts. (and some big-time awards along the way!) We have almost every spirit they make at Forage, which are always small batch and made with genuine care for the ingredients. Their mandate is to have fun while making sure to keep bees an important part of BC’s burgeoning distillery culture.
Between late spring and early fall each year, Rick Burns and his boat - Pacific Provider - travel through the cold, clean waters around the Queen Charlotte Islands in search of the best catch, using only the most sustainable fishing methods. This means trolling with a barbless hook and line designed specifically for salmon, eliminating the risk of endangering other fish, birds, marine mammals and damaging the ocean floor. He knows where each and every fish he catches come from, and he works one on one with select Chefs in the city. Rick Burns is simply a legend.