From intimate private parties to banquets, we count on Forage to serve up plenty of “mmm”. For sustainable, local, and outright tasty, Forage is hard to beat.


Have an event of 10 to 2000 guests? Perfect. From formal galas to corporate meetings or casual picnics, Chef Whittaker works with you to create a custom menu for your event.

Forage Outside: Salmon

Food features

Only the freshest locally sourced ingredients make the cut. Forage would be a perfect caterer for your zero-waste event or any event for showcasing your organisation’s commitment to sustainability. All seafood options at Forage are recommended by the Vancouver Aquarium’s Oceanwise program.

Forage Outside: Menu

Try the perfectly crisp breakfast potatoes made stunning with homemade ketchup. Enjoy the subtle smokiness and rich hearty flavor of Rangeland elk strip loin. Or perhaps your guests would enjoy the seared Pacific provider salmon with wilted chard, farro, smoked potato and celeriac remoulade.


Have some bubbly with Forage. With a beverage program that features tasty local craft beers, house-made cocktails, and a wine list with the best of BC, invite your guests to have a glass. They’ll want two.

Forage Outside: Dining

Forage Outside at your event

Here’s a chef who caters to your needs. Choose from their sample menus or have Chef Chris Whittaker create a menu specifically for your event. Does your crowd enjoy seafood? Have Forage Outside serve up their freshly shucked oysters. How about your outdoor sit-down event that is both relaxed and elegant? Imagine their professional service staff presenting your guests with Okanagan goat cheese and charcuterie platters. Let’s not forget the beverages – with Chef Whittaker providing expert advice on wine pairings, your guests will be impressed by your hospitality.

Forage Outside: Pickling

Sage Words

  1. Try the fantastic chowder. A double gold medal winner at the Vancouver Aquarium’s Chowder Chowdown, Chef Whittaker serves up two soft-boiled quail eggs and exquisite prawn flavour.
  2. Want some help planning your zero-waste event? Chef Whittaker leads the city’s restaurant scene for his pioneer efforts in making his establishment zero-waste. Here’s a catering partner that shares your values.
  3. Celebrating Christmas with the colleagues? Check out the Forage Outside catering holiday menu.
  4. Enjoy the homemade heartiness. With a head chef who is an amateur beekeeper, expert in preserving produce, and baker, everything including the ketchup is homemade at Forage Outside.

Head over to Eventsage if you would like to work with Chef Chris Wittaker from Forage Outside. Event planning made easy – it’s simple!

Kimberly Rohachuk

Kimberly Rohachuk

Over my career I've had the honor of working on some major events, including the World AIDS Conference in Vancouver, G8 Foreign Ministers meeting, and the Vancouver 2010 Olympics bid delegation to Prague. I’ve also worked with a number of corporate clients all over the world delivering hundreds of events for groups ranging from 50 to 1,500 people.

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