For our next day of WEBIA’s 12 Days of Holidays feature campaign, we are highlighting one of our favourite local West End restaurants, and home of the best pandemic sour-dough bread starter, Forage.
This fall marked the 8th anniversary for Forage, and although 2020 was a bit of a different year, they definitely had plenty to celebrate.
Forage has always focused on connecting diners to the fishers, farmers and foragers of BC, crafting elegant small plates that burst with flavour, while directly supporting our economy and environment. This commitment to sustainability has long been a driving value of Forage, well before it became the normal in Vancouver. From the BC wine list, to the relationships built with local producers, every ingredient is selected with your palate and carbon footprint in mind.
The talent, creativity and devotion that Chef Welbert Choi brings to the (literal) table is apparent with every bite. He believes that food should bring people and families together, build communities, and be a flavourful part of gatherings and celebrations, even while we are needing to spend more time apart than ever before. It is his dedication partnered with the hard work and friendly, impeccably designed service from Restaurant Manager, Margot Balaro that combines to make Forage the neighborhood favourite that it is today, eight years later.
Many of the team members at Forage also spent some of the summer months helping out with their brand-new sister restaurant, BeSide Forage, Vancouver’s only gnocchi centric eatery, with tons of comforting potato dishes.
If all that wasn’t enough, the Forage team also opened the brand new Forage Shop online earlier this year, focusing on delicious, local, house-made sauces, compotes, jams and so much more! They even have their famous traditional German Stollen available, perfect for the holidays.
#1 – Pick up a holiday take out dinners (ready to reheat or hot and ready to eat) available for pickup from December 18th-26th.
#2 – Order a whole turkey with all the trimmings available for pickup December 18th-26th (ready to reheat) and December 24th, 25th & 26th (hot, ready to eat.)
#3 – Book a last minute festive Holiday prix fixe dine-in menu in Forage Restaurant December 24th and 25th.
#4 – Shop the Forage Store
Follow our foodie recommendations below and make sure you book a holiday experience with Forage! Learn about more businesses in the West End throughout the next 5 days HERE.
- Roasted Turkey Christmas Dinner of Course!
- Local artisanal cheese board &
house-made charcuterie, with crackers,
stewed fruit, honey, hazelnuts
- Bison butcher’s cut steak, smoked pepper
croquette, roasted delicata squash, brussels
sprouts, mole ‘poblano’ sauce
- Pumpkin spiced squash gnocchi, creamed
chanterelle, squash ‘bechamel’, lightly pickled
chanterelle, Golden Ears charmesan cheese
- Cocktails: Forage Negroni and Forage 75