Vancouver restaurants

[limewine]

I'm working on a story for a regional magazine about restaurants that emphasize fresh, local and seasonal produce on their menus. In particular, I'm looking for places that have special growing arrangements with local farmers, or that operate small farm plots on their own to provide produce for the restaurant.

I'm in Seattle, and know which places I'll cover here, but I'm looking for recommendations on Vancouver restaurants that are really doing something notable or special with local produce. (I'm also looking for places in Portland, and Montana or Idaho--I'm posting notes in those forums, too, but if anybody here has a suggestion, give a shout.)

Thanks,

Paul

[annanstee]

Hi Paul-

C Restaurant uses sustainable and locally caught fish whenever possible-

Chef Robert Clarke is very committed to these principles

I thinks Bishop's uses exclusively organic- seasonal, local etc...

Owner John Bishop made a documentary on GMO's and Industrial vs Sustainable Agriculture called Deconstructing Supper.

David Hawksworth at West is also noted for using local and seasonal ingredients-He might be good to talk to.

I am pretty sure that Rob Feenie (Lumiere) has agreements with local farmers to grow specific crops...not that he needs the exposure

In fact, I suspect a lot of chefs in Vancouver are doing this kind of sourcing with local farmers and provisioners of foraged food etc. Maybe some of our forum's chefs could shed some light?

I would also suggest you contact farmfolk/cityfolk for some more information. A couple of people from there started the Glorious Garnish and Salad Company, which works with Fraser Common Farm Co-op to provide local chefs with local, organic produce - and I know they work with A LOT of local chefs.

Here is the farmfolk/city folk address:

http://www.ffcf.bc.ca

Happy Hunting!

Oh- and I hope you post the story- we would love to see it.

Ann

[canucklehead]

You might want to include a couple of restaurants on Vancouver Island also. Sooke Harbour House comes to mind as a pioneer in being very very local in sourcing.

Any other shelora?

[jamiemaw]

To Ann and Canucklehead's list you may wish to add chef Andrea Carlsen at Raincity Grill. Brent Hayman is the GM.

At Mission Hill Winery in Kelowna, chef Michael Allemeier and at Fresco, chef Rod Butters. In Whistler, Chef bernard Casavant of Chef Bernard's, who can lead you to North Arm Farms and other growers in the Pemberton Valley.

Good luck,

Jamie

[appreciator]

Aphrodite's Organic Cafe on West 4th Avenue is owned by a fellow who is a shareholder in Glen Valley Organic Farm.

Here's a link to the (very lowtech) cafe website: Aphrodite's

and a link to the farm: Glen Valley Organic Farm

[treve]

here on vancouver island i'd definitely recommend sooke harbour house, cafe brio & dock 503. any other islanders want to add in?

[shelora]

I believe Paul is looking for Vancouver restaurants and so far, looking at the posts, he's got it covered.

Good luck with your 'field research'.

[limewine]

Thanks everyone--this is exactly what I needed.

Paul

[tokyogurumegal]

Isn't Bishop's big on organic and GMO-free ingredients?

[*Deborah*]

Isn't Bishop's big on organic and GMO-free ingredients?

←

He is very big on organic and on local. He was mentioned upthread

[Memo]

Daidoco, in Victoria, uses traditional-Japanese organic greens from Umi Nami Farm in Metchosin. (I believe Umi Nami also supplies Tojo's in Vancouver.)

Edited April 7, 2005 by Memo (log)

[ssherwood]

It is nice to see that people are beginning to notice this and appreciate it. This has been the focus for us at Fiction for a few years, originally inspired by an article I read by John Bishop easily more than 10 years ago. He would have to be noted as an instigator (2 minute penalty) of this movement.

The previous poster was correct, many of the chefs are working this way, notable misses so far (besides fiction, of course) are Chef Andrey at Parkside, Chef Scotty at Pear Tree, and what about Michael and Heidi at Joie, in Naramata? They have that fantastic cooking school/B&B where they do feasts all centred on the local artisinal producers.

Hope this helps, please keep spreading the message. We have a bounty here and a responsibility to keep our farmers supported for the fantastic work they're doing.