ON TREND

As lo­cally sourced food be­comes stan­dard fare, restau­ra­teurs find new ways to cater to din­ers

BC Business Magazine - - Contents - by Felic­ity Stone

Cre­ative cater­ing

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.

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 cater­ing and meal-de­liv­ery com­pany of­fers dishes made from lo­cal, sus­tain­able in­gre­di­ents.

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.

REEL RE­SULTS

At Wolf in the Fog in Tofino, din­ers know first-hand how fresh and lo­cal their seafood is. The restau­rant 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.

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