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Posts Tagged ‘Farm to Table’

What is it like to be driven around in a 1952 Vintage Mercury Pickup? An experience only found at Covert Farm! It’s an 1.5-hour tour on the 650-acre farm, and let me tell you all about it.

Covert Farms Family Estate Farm Tour

Covert Farms Family Estate Farm Tour

The Pickup

As soon as Mr. and I arrived at the farmhouse and signed in, we were ushered towards the vintage truck. It’s in a bright red colour and you couldn’t miss it. (more…)

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Continuing our journey from Part 1 of the Dishcrawl West End tour, we kept on heading eastward from Hida Takayama Ramen and arrived at the door of Forage Restaurant. You would remember my interview with its Executive Chef, Chris Whittaker, a couple of weeks ago, so yes, I did know ahead of time that we would be coming here for a tasting trio. I was quite looking forward to this stop.

Forage Restaurant

Forage Restaurant

Forage Restaurant (1300 Robson Street)

Once again, each table is given three full-size plates to share. First of all, the Nettle Gnocchi with Brown Butter was very good. It’s slightly crispy on the outside, and pillowy inside. The brown butter added extra richness, savouriness and nutty taste to the dish. I don’t eat gnocchi often, but other ones I’ve had tend to be more doughy, whereas this one seemed to have more potato content. It’s almost like pan-fried mashed potato balls.

Nettle gnocchi with brown butter

Nettle gnocchi with brown butter

True to its Farm-to-Table and seasonal concept, the next dish features the Foraged Mushrooms that are currently in season. This is a very simple dish, but that’s also the best way to let the ingredients shine in their own light. (more…)

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For those of you that don’t follow Top Chef Canada, Trevor Bird was a contestant on the show, and scored a second place finish in Season 2.

After the show ended filming he opened a new restaurant in Vancouver: Fable. It was at the space where it used to be Refuel. He was also able to recruit Top Chef Contestant Curtis Luk to work with him. In person Trevor is relaxed and laid back, and seems like an all around nice guy.

Welcome!

The concept of Fable is simple: thoughtfully prepared food with outstanding flavour, sourced from local purveyors in an accessible way. Wondering how it got its name? You take the word farm and the word table, mash it together, you’ve got Fable. I’m not kidding, that’s really how he came up with it while he’s competing in Top Chef Canada. As much as I want to make fun of it, I secretly wish I came up with it first.

A bunch of blogger type folks, family, and friends of the restaurant owners were invited to the Grand Opening night. The space isn’t very big and it was filled quickly. However they were smart to get rid of all the tables and chairs in the middle, leaving only a few seats off to the sides.

Crowd

The layout of the place is fun. The open kitchen/bar is located right by the entrance, with a part of it set against the street side window. As you walk by, instead of seeing a bunch of yuppies eating, you will see chefs hustling to prepare a dish. I like it.

Kitchen and Bar

There was plenty of Spanish wine available. (more…)

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