tourismvancouver.com 31
TVAN
(CACAO),
COURTESY
JOHN
BISHOP,
ISTOCK,
TVAN/VISION
EVENT
PHOTOGRAPHY
(DINE
OUT™
VANCOUVER),
ALLISON
KUHL
(BURDOCK
&
CO),
MARIA
BIRD
(FABLE)
FARM
Burdock & Co. in Mount
Pleasant is helmed by
chef Andrea Carlson,
who is dedicated to using
farm-fresh and foraged
ingredients. Try her kohlrabi
and cabbage gomae with
pumpkin seeds and maple.
Thirsty? Go for a glass of
naturalist wine and taste the
natural terroir.
Chef Trevor Bird opened
Fable (a mashup of the words
"farm and "table") to help define
Canadian cuisine with unfussy fare,
GET TO THE ROOT OF IT: Explore more West Coast cuisine online. Go to
westcoastfood.ca.
3
Eat out: Fill
your belly from 300
restaurants serving up
multi-course meals during
Dine Out™ Vancouver
Festival, Canada's
largest food and drink
event, with activities like
brunch crawls and cocktail
masterclasses over 17
days starting in January.
John Bishop
LOCAL INTEL
e chef and owner of Bishop's
dishes on the local ingredients
he likes to work with.
• FRESHLY STEAMED DUNGENESS
CRAB: Served whole with
lemons and a homemade
mayonnaise as a dipping sauce.
• QUADRA ISLAND KUSSHI
OYSTERS: Freshly shucked
and served on shaved ice
with a shallot and apple cider
mignonette.
• FILET OF WILD SPRING
SALMON: Lightly grilled and
served with steamed baby
new potatoes.
• SALT SPRING ISLAND MUSSELS:
A large bowl, steamed, with
warmed baguette.
TURF
Cacao is a newcomer to the city,
with Chef Jefferson Alvarez expertly
fusing Latin American flavours and
cookery techniques with West Coast
ingredients (think bison and elk),
culminating in hearty dishes such
as bison asado negro.
Eric Pateman, chef, president
and founder of Edible Canada,
helped put deeply local food on the
culinary map with creations that
feature ingredients like Pacific giant
octopus, organic kale and local and
sustainable mussels.
Fable
L'Abattoir
such as his house-made soups and
vegetarian tagliatelle, packed
with seasonal vegetables.
