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