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.