Vancouver_Magazine_May_2017

54 VANMAG.COM MAY 2017

MEDINA: ARIANA GILLRIE; BISON: AARON SACCO

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For Café Medina’s

legendary tagine—

we’re happy as a

clam to stand in the

rain for an hour.

Bison

Ingredient

of the Year

The Chef ’s Table Societ y of B.C. helps w ith this award and

member Chris Whit ta ker of Forage couldn’t stop in his

love of bison. “ I have w itnessed how they can transform

fa llow land into lush past ures and a much more diverse

ecosystem than they began with, with increases in insects,

birds and small mammal populations. They have restored

the soil to a biodiverse state that allows the photosynthesis

process to fl ourish, creating much more water retention and thus massive amounts of carbon

capt ure. Beyond this, hea lthy pa st ures create less unwanted r unoff into our sa lmon-bearing rivers

and streams and, with proper plant forage diversity, eliminate the need for grain fi nishing in just four years. Bison,

ounce for ounce, is the most nutrient-dense red meat, and w ith our new prog ram w ith Thompson Rivers Universit y,

we w ill be get ting it tested, anticipating to fi nd it ha s more Omega-3s than most fi sh available to market.”

Best Brunch

Café Medina

780 Richards St.

medinacafe.com

Burdock and Co.

2702 Main St.

burdockandco.com

Au Comptoir

2278 W 4th Ave.

aucomptoir.ca

HONOUR ABLE MENTIONS

Jam Café, Ask for Luigi

Vancouverites are nuts for

brunch, a fact celebrated by

this new category. We won’t

cross the street to see George

Clooney save a child from a

speeding bus, but for Café Me-

dina’s legendary tagine—we’re

happy as a clam to stand in the

rain for an hour. Ditto dishes

like silver winner Burdock and

Co.’s crispy fried chicken or Au

Comptoir’s ( B r o n z e) a u t h e n t i c

omelette aux fi nes herbes.

RESTAURANT AWARDS