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It was a long time coming. But it was worth the wait.
In this episode of The Next Course video chronicle, chef Chris Whittaker celebrates the arrival (and installation) of new energy-efficient equipment from Garland Canada for his kitchen at forage… which is now, by design, one of Vancouver’s most sustainable restaurants.
With everything now in place up front and in back, it’s almost time to celebrate the way ahead… and look back at how we got here.
That’s been a long time coming, too. Catch it right here.
All good things must come to an end. O’Doul’s Restaurant & Bar closed its doors at midnight, June 2, 2012 after 40+ years of serving Vancouver.
What Comes Next?
So, how does a restaurant known for its deliciously eco-friendly experience prepare for the next 40 years? That’s a good question (and the first of many). The Next Course follows chef Chris Whittaker, his team and an enthusiastic cast of partners and sponsors through the re-invention and renovation of O’Doul’s into a model of forward-thinking dining.