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!