Forage – Dineout #2

To Chris Whittaker, Head Chef at Forage, the idea of forage means, “we no longer seek out excess and indulgence, but instead revisit a time when we respected the land and oceans and took only what we needed to survive. It is about being stewards of our land and true conservationists, as we conduct our business and live our lives. It is about goodness, about taking care of each other, and bringing together our community over good food”. Continue reading

Lunch at YEW in the Four Seasons Hotel Vancouver

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Arctic Char

This will be my first restaurant review on here. I will do my best to paint an accurate picture of what each place we visit is like. And also rate them on their food quality, ingenuity, ambiance, service and value.

Jenny surprised me today for my birthday by taking me to YEW @ the Four Seasons Hotel in Vancouver for lunch. This was my first time visiting this upscale dining room. I have to say, I was very surprised at my first glance into this West Coast restaurant. It is enormous inside, and probably has one of the highest ceilings for a restaurant in all of Vancouver, especially for a place that only offers one floor of dining space. The entire space is beautifully decorated and offers a very contemporary design and feel. I was immediately reminded of Coast on Alberni St, which has a similar design, being a very open concept kitchen and bar area. But YEW is very well lit in the day with lots of natural light pouring in. During lunch, it gets very busy as most business people in the district come down for a bite. This also adds to the overall “professional” and upscale feeling of the space. Continue reading