A girl’s catch up night with Stephanie over healthy and sustainable dining at Forage was amazing. The restaurant has always been a mystery for me with their large wood double doors. Inside Forage was chic with their green and silver felt walls, a small enclosed rainforest on the side, a bar with amber lights hanging above and a cosy dining area for those who prefer intimate dinners. Presenting delicious local ingredients in small pans in a space like this, Forage left a memorable dining experience for me and I hope to go back soon.
By the way, portions might seem small but everything in Forage was made to share and we were both pretty full by the time we were done.
For starters, we went for the highly recommended Gnocchi and Brown Butter (CAD6). Different than the other gnocchi I’ve had in the past, these were like extremely soft and fluffy potato pillows. Cooked in a rich yet simple brown butter created a balanced, creamy and delicious appetizer.
I could not stop going on about the Roasted Beets and Okanagan Pear Salad (CAD12) with goat cheese, pickled walnuts and grilled caraway rye. I didn’t eat the walnuts but I tasted spring and summer in my mouth when I had a piece of roasted beet and seasoned Okanagan pear in my mouth. It was absolutely divine and this is the story of how I fell in love with beets.
We concluded with the Pacific Provider Spring Salmon (CAD18) with potato and smoked pearl onions “hash”, leek fondue and celery root remoulade. I thought the salmon itself tasted ordinary, but adding it with the leek fondue gave it a creamy and juicy flavour. The smoked pearl onions hash were evenly herbed and very fresh.