Hail forage! Where Caesar Rules!

The well foraged Caesar, TP photo

The well foraged Caesar, TP photo

If you’re a regular visitor here (and if you’re not, why not subscribe?!) You’ll know that I have a lot of time for what goes down at forage. (1300 Robson St., Vancouver, 604-661-1400)

Right now they’re in the midst of Dine Out madness—serving upwards of 200 customers per night. No surprise that it’s popular, considering what’s on the menu.

Somewhat overlooked amidst all the Dine Out hubbub is the fact that forage also serves a seriously good weekend brunch, that I recently had the chance to check out.

I could waffle on about how great the food was and maybe I will at some point. But really what grabbed my attention (and my tastebuds) was their reinvention of a classic Caesar.

It was quite the most delicious recipe that I’ve found in not a few years of serious Caesar research! (It all started when I worked right next door to the  Motts Clamato plant—but that’s another story!)

Needless to say I was impressed. So much so that I’m strongly considering going back to taste it again. And maybe even again.

Chef Chris Whittaker likes a mix of fresh (as in real) tomato juice with horseradish and mustard (and vodka, of course); the glass is rimmed with fennel seed and salt (which is a nice change from celery). They steam clams and mix the chilled nectar with the fresh juice. The drink is garnished with the clams, a smoked pork chicharon, and pickled beans.

It rocks.

If fact, I’m thinking they should call it ‘The Brutus’.

‘Cause it’s what done Caesar in…

forage Two Rivers turkey sausage hash - roasted vegetables, free-range eggs, mustard hollandaise, toast  - It's a keeper!

forage Two Rivers turkey sausage hash – roasted vegetables, free-range eggs, mustard hollandaise, toast – It’s a keeper!

 

 

 

By | 2018-01-21T15:05:19+00:00 January 28th, 2014|Belly's Best Bites, Cocktails, Ocean Wise|2 Comments

About the Author:

Tim has been covering the food and wine revolution for about 20 kilos. Count 15 kg alone thanks to the blossoming cuisine and wine culture of British Columbia, Canada. Tim’s hallmark is seeking out and recommending value wines from BC and around the world that offer quality at every level. He also scopes out noteworthy restaurants that live up to their promises—and often over deliver. Readers depend on the Hired Belly for his “Belly’s Best” and “Belly’s Budget Best” picks to help them find the right wine for the occasion. He writes, tweets and shoots his own images for columns in the Vancouver Courier and North Shore News. He also contributes to WHERE Vancouver magazine, as well as to several other publications. They include Taste magazine, Tidings Magazine, and Montecristo. His columns are frequently picked up by major newspapers across Canada. Tim is a frequent judge for wine competitions, such as Vancouver Magazine International Wine Awards. He is a founding judge of The BC Lieutenant Governor’s Awards for Excellence in Wine. He is frequently invited to judge at The BC Wine Awards, and others. Tim has traveled to taste in many of the world’s leading wine regions, most recently in Burgundy, Argentina and Chile.

2 Comments

  1. pk January 28, 2014 at 4:26 pm

    Sounds so yum! Where are WE going? We have to decide soon….

  2. […] it to forage to come up with a unique gin tasting […]

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