SEptEmBER 2018 BCBusiness 57
ƒ MuLTiPLe CHoiCe
Vancouver chef trevor Bird, known
for his fable restaurants and
ventures like meatme, a digital
platform that sources ethically
raised meat for restaurants and
consumers, has now launched
Trevor Bird Catering, to provide
locally focused cuisine for events
and special occasions.
ƒ Good To Go
Restaurant veterans dennis and
dariya peckham have combined
their interests in health, fitness and
nutrition to form fraiche sheet
foods. the Burnaby-based cater-
ing and meal-delivery company
offers dishes made from local,
sustainable ingredients.
ƒ MoVaBLe feasT
Earlier this year, Squamish Nation
chef paul Natrall hit the road in
North Vancouver with his Mr.
Bannock food truck. Natrall serves
Indigenous fusion items made with
traditional ingredients (juniper
berries, smoked wild salmon and,
naturally, bannock) and methods.
ƒ ReeL ResuLTs
At wolf in the fog in tofino,
diners know first-hand how fresh
and local their seafood is. the res-
taurant has teamed up with Tofino
1st Class fishing to offer a Catch
and Cook experience. guide Joel
Nikiforuk takes guests out on
Clayoquot Sound, and the next day
chef Nicholas Nutting includes
what they caught in a multi-course
dinner.
ON T R E N D
fRESh
StARtS
As locally sourced food
becomes standard fare,
restaurateurs find new
ways to cater to diners
by Felicity Stone
BCBUSINESS.CA
