I love brunch, a late breakfast with alcohol? Yes please! My mom is in town for a few more days so Dean and I took her to Forage for brunch. Chef Chris Whittaker’s brunch menu is just as creative and unique as his dinner menu and makes use of the best of what’s local, sustainable and in season. It’s comprised of various savoury egg dishes, sweet dishes, “forage faves” (most of the faves cross over with the dinner menu), side dishes, coffees and breakfast cocktails.
We started off with mimosas for mom and I, and a Brutus for Dean. Thanks Margot! Forage does a great mimosa with fresh squeezed orange juice, and The Brutus is Forage’s take on a Caesar; made using vodka, Ocean Wise recommended Walter Craft Caesar Mix with a house-made smoked chicharron crackling and fennel salt.
I had to order one of my favourites for the table, the foraged and cultivated mushrooms with Okanagan goat cheese and grilled caraway rye. This is also available on the dinner menu and I think I order it just about every time I’m at Forage!
We also shared the scones with honey butter and house-made nutella. So amazing!!!
For my main dish I had the double-fried pork cutlet sandwich with fried egg, gouda, house-made pickle and house-made thousand island sauce. So crispy and flavourful! And the pickle was just perfect.
Mom had the featured benny with free range eggs, Ocean Wise salmon cakes and crispy potatoes. She really enjoyed it and said the eggs were poached perfectly.
Dean had the corned bison hash with free range sunny-side eggs, kale, house-made sauerkraut and ipa mustard hollandaise. I stole more than a couple bites of this dish, the bison hash was incredible!
Dean’s hash also came with toast and house-made jams which were so incredibly flavourful. I really love that all the breads, pickles, jams, sauces, and every little item are made in house. It really makes a difference.
Chef Chris Whittaker and Forage recently won Gold for “Best Brunch in the West End” and it’s easy to see why! Be sure to check them out next time you’re looking for a brunch spot. And if you’re up early enough you can check out their new “Hair of the Dog” brunch happy hour every Saturday and Sunday between 9 a.m and 10 a.m. where they offer a classic eggs benny and a drink (brutus, mimosa or draft beer) for only $12, amazing deal.