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In with the new…cool.

Things are clearly heating up on the installation work at forage… and the end is deliciously close.

In Episode 7 of  The Next Course video chronicle,  we get a look at the beautiful FSC-certified millwork being used to create the ceilings, walls and banquettes in the dining room and bar.  Choosing this sustainable-source lumber helps ensure a healthy, productive future for local and global forests.

Chef Chris Whittaker is also clearly delighted to welcome the new, ultra-efficient walk-in refrigerator from Master-Bilt. With its extra-thick insulation and state-of-the-art control systems,  this LEED qualified unit will provide the ideal home for his freshly-foraged local flavours… while saving more than 30 per cent in energy costs versus the previous cooling solutions.

As opening day approaches, the next wave of installations, including induction units and other high-efficiency ENERGY STAR equipment from Garland Canada, will heat things up even more (efficiently, of course).

Look for our next video chronicle here very soon.


Stocking the pantry…

There’s nothing quite like getting your hands dirty to really connect to your food (it ought to be mandatory for anyone who eats).  Chef Chris Whitaker needs no prompting, though. He’s a willing volunteer, especially for those growers who keep his ‘cold pantry’ well stocked with the best of local flavours.

In Episode 5 of The Next Course Video Chronicle,  Chris spends some down-and-dirty time with an original force-of-nature in local dining, Susan Davidson. She and her dedicated partners in the Glorious Organics Co-op in Aldergrove, BC produce an amazing array of delicious edibles, including the now-famous Celebration salad mix. It has been regularly celebrated by chefs and diners for years at discriminating local eateries for its changes-with-the-season blend of as many as 30 varieties of organic greens.

Chris also drops in to see another established supplier of tasty greens, Paul Healey of Hannah Brook Farm is Ruskin (near Maple Ridge) BC.  There is a babbling brook on his land, and Healey’s ingenious irrigation system nourishes many delicious edibles, including Chris’s favourite watercress.

Enjoy your greens. Things get a little meatier next time out.



So, what are the key ingredients in a sustainable restaurant? And what will they look like when you put them all together?

In Episode 3 of The Next Course video chronicle, Chris and the Listel team start looking at some potential answers to these all-important questions with help from the experts.

Project designer David Nicolay of EVOKE International Design offers his experienced perspective on the concepts and materials that define a greener approach.

And Dan O’Brien of Halton Indoor Climate Systems surveys the kitchen to prep for installation of his company’s innovative M.A.R.V.E.L. air flow management system, which delivers improved performance and substantial energy savings.

Tune in every other week (or so) for another tasty episode of The Next Course.