by TRISH KELLY
CHECK OUT
In the restaurant business, excellence is apparent in the details; the temperature of a room and a good house bread really matter. Sometimes they gain such importance that they take on a life outside the restaurant. Case in point: the wood-fired bread at Savory Coast. It’s the result of Chef Romy Prasad’s tinkering with a focaccia recipe, but it’s denser, richer, and just plain better than any focaccia you’ve ever tried. Perfectly happy accompanying a good olive oil or a slice of heirloom tomato, the bread is now being retailed under the brand name 700 Degrees at Capers and Meinhardt’s in three varieties: Sun Dried Tomato & Reggiano, Roasted Garlic & Chive, and Rosemary. True to Chef Romy’s attention to detail, even the bag has a story: it looks like cellophane, but it’s made from 100-per-cent recycled wood fibre. Info: savorycoast.ca, 700degrees.com.
EAT IN
We’re now at peak growing season in the Fraser Valley, and the proof’s on the menu at Aphrodite’s Café (3598 W. 4th Ave.) in Kits. Owner Allan Christian is a farmer and shareholder at Fort Langley’s Glen Valley Organic Farm. It provides nearly all of the in-season organic produce for the restaurant, which is often picked and served the same day. Even the salad greens—in some joints intended only as decoration—are crisp and bright. The weekend brunch menu features Glen Valley organic eggs and includes such local nods as the Spanish Banks Burrito and Salt Spring Frittata. Local fruit in a plethora of pies and locally roasted coffee illustrate deliciously why last November, Christian was awarded an Organic Harvest Award for Aphrodite’s commitment to organics. If someone comes up with an equivalent award for commitment to local, he’ll win that too. Drool over the menu at organiccafe.ca.
TAKE OUT
If you’re downtown running errands and hankering for a good smoothie, don’t blink. If you do, you may miss the takeaway window called Gorilla Food at 422 Richards (at Hastings). Located outside what was once an antique mall, Gorilla is a small establishment with a big agenda. Owner Aaron Ash sees the window service as the first step in a plan to provide raw, organic, and locally sourced prepared meals, catering, and home delivery to the enlightened Vancouverite. It’s ambitious, but it’s obvious he means it. My hefty 16-ounce Hempnotik Almond Shake was served in a biodegradable container made from sugar fibres. More substantial offerings include a rotating menu of soup, wraps, lasagna, and pizza. Info and menu: gorillafood.com.
