There’s a whole lotta toasting going on in this, the final installment of The Next Course video chronicle
As they prepare to toast the completion and official grand opening of forage, the consortium partners share their thoughts on the project to-date, along with expectations for energy savings and other measurable green benefits to come in 2013 and beyond.
As well, chef Chris prepares to debut his new menu, which features splendid toast made from in-house baked caraway rye bread (his grandmother’s recipe) and served along with other delicious local flavours on FSC-certified wood planks with the forage logo gently ‘toasted’ onto them.
Enjoy this look back at the project, and then come see (and taste) the results for yourself at forage… Vancouver’s newest sustainable restaurant - by design.
