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BEST [ BY TARA LEE ]


Te terms ‘local’ and ‘sea- sonal’ get thrown around so much that they’ve started to become meaningless terms. Tey shouldn’t just be some trendy nod to foodie fashion, though—when practiced sincerely, they signal a restau- rant’s commitment to sourcing fresh produce and protein from outstanding local producers and should mean that you can actually go and meet the hardworking individuals who harvested the veggies on your plate. One chef who takes ‘lo- cal’ seriously is Brian Fowke of Kitsilano Daily Kitchen (1809 West 1st). Fowke visits nearby markets and farms on a daily basis looking for the best


LOCAL AND SEASONAL


of the season and buying local and organic whenever possible. Te menu is different every day, but expect items like brown butter broiled Haida Gwaii sablefish in spot prawn broth with truffle essence, lardon, and ‘fish potatoes’. A slightly under-the-radar West Side treat is Pear Bistro (3763 West 10th), a small, intimate 40 seat room that prides itself on being “uniquely BC”, with First Nations’ art adorning the walls, farm-to-table cooking and an award-winning BC wine list. Always popular are the house cedar smoked salmon candy with crème fraiche, the roasted UBC garlic and the Wapiti rosemary pepper-crusted elk


medallions with chocolate and sour cherry jus. Te former owners of Tofino’s acclaimed Raincoast Café—Lisa Hender- son and Larry Nicolay—now run Latitude (3250 Main Street), a celebration of Latin American street food and of all things local, organic and sustainable. Te menu doesn’t broadcast its sourcing or name drop, but dishes like a fish


taco with cabbage, chipotle crema, pickled sweet onion and red salsa use top-notch ingredients. Try the beef, pork or chorizo empanadas, or arepas (flat white corn pockets grilled until crispy) stuffed with wild prawns, arugula and smoked paprika mayo. You’ll feel satis- fied because— surprise, sur- prise—high-quality ingredients lead to incredible flavours!


April 2012 VANCOUVER VIEW 65


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