|
|
Sustainable Executive Chef Robert Clark
C
Restaurant, Raincity Grill and Nu Restaurant, Vancouver, BC
By
Ellen Walsh
"The
biggest problem in North America is the homogenization of food.
We lose families. We lose land to development. The key to self
sufficiency,
is to be able to farm our own food on our own land........."
Starting
With The 100 Mile Challenge
It all started 15 years ago, The book is only a couple of years
old with the J.B. MacKinnon's book "The 100 Mile Diet",
and pretty soon it was the TV show called "The 100 Mile Challenge".
When British Columbia's Executive Chef Robert Clark of Raincity
Grill Was working on dishes with that philosophy in mind for the
last couple of years, they quickly coined what they were doing
as The 100 Mile Menu, focusing on meals prepared with ingredients
grown or raised exclusively within a 100-mile radius. That was
just the start, however, because sustainably conscious Robert
Clark had a vision that went beyond that.
Executive
Chef Robert Clark of Canada's C Restaurant, Raincity Grill and
Nu Restaurant, has always been committed to sustainable farming
practices, making him the perfect match for owner's Harry Kambolis
group of restaurants, already sourcing local and regional ingredients.
He had been with the company since 1997, and at that time, they
were regional/local. They would still procure food ingredients
and wine from the Pacific Northwest, and that included California.
But each year, as the restaurant group under Robert's direction
moved closer to more sustainable methods, the perimeter around
the miles began to draw in, making the imperative for the restaurant
to procure locally even stronger. Clark's commitment to sustainability
was a perfect match for this restaurant group.
Moving
Into Creating Dishes Based On Farms
The 100 mile radius was just a starting point. They are now working
on an initiative called "Farm Specific Dish", which
translates into a "Farm Specific Menu" for diners of
the Raincity
Grill, C
Restaurant, and also, Nu
Restaurant. The menus vary from restaurant
to restaurant, but the model is still virtually the same. "The
purpose of the initiative," Clark explains, "is to work
with small producers and show that if they diversify their farm
and produce a wide variety of items, that they can create a model
to demonstrate the economic feasibility to farm, that would encourage
the next generate to get into farming."
"The
first success we had is with Swift Aquaculture,
it’s not a coop its one farmer Bruce swift, a coop of 50
independent farmers including fisherman headquartered in Agassiz.
At Raincity, we create a dish with his Coho and what ever else
he is growing on his farm. We buy eggs and vegetables from the
UBC farm and create a vegetarian omelet for a special on the weekend
brunch menu at Nu
Restaurant.
At C
Restaurant, the chef gets a
surprise box of assorted vegetables delivered from "Helmers
Organic Potatoes" from the mums personal garden and the chef
makes a vegetarian special that night.
We are now moving into whole menus from specific farms, an example
is this Monday for our "Market Monday" series at Raincity
Grill
we have Jordon Sturdy from "North Arm Farms" in Pemberton.
As the special guest and supplier of everything that will be served
at a five course dinner that night, part of the menu is not even
written because the chef is taking all his cooks up to the farm
in the morning to harvest the vegetables that they will be creating
the dishes from that day. We use hundreds of local producers,
but we just have four at the moment working with us on the "farm
specific dish" concept. All the restaurants have the same
sustainable principals, we just highlight different aspects at
different locations."
However,
Clark's interest in sustainability takes in the whole picture.
Since his start at C Restaurant in 1997 Clark's leadership in
the kitchen has been key to the restaurant's success in becoming
a prime dining destination in Vancouver, winning awards for its
distinctive cuisine and raves from critics across the continent.
Clark
is a firm believer that, as a chef, he not only has to be responsible
about the food choices he makes, he can also inspire change in
the industry to which he has devoted his life.
"The
health of our oceans is not only about where and how we take certain
fish out of the ocean, its also about eating more vegetables,
and changing the emphasis of what is on our plate. All of our
decisions affect the health of our oceans."
More
to Read:
1. Green Initiatives
2. Sidebar Links
3. Farm Specific Participants
4. Our Local Artisan
Farm Suppliers
5. More about C Restaurant
6. Chef's Recipes
|
Dedicated
to Sustainability
From its inception C Restaurant has been devoted to serving
sustainable seafood from local waters and ingredients
that are homegrown and distinctive to Vancouver. Sustainability
can be found at the core each and every one of C's menus.
Ocean Wise
Program
C Restaurant is the founding restaurant in the Vancouver
Aquarium's Ocean Wise Program. Executive chef Robert Clark
has worked diligently to build a relationship with local
fishermen, deconstruct the seafood supply line and dedicate
himself to ensuring the highest quality of product while
respecting the environment. The program itself is a branding
system to help restaurants source and advertise sustainably
harvested seafood, and C restaurant is the Founding Partner
to them. Since C restaurant had already overcome the challenges,
it was a logical choice for Ocean Wise to partner with
them.
Fish from
the local BC Area:
Sable fish ( Alaskan black cod), Spot prawns, dungeoness
crab, albacore tuna, oysters, other shellfish.
About C
Restaurant:
Since the Kambolis Group opened C in 1997 they have been
innovators in sustainable cuisine and design. Built on
an industrial space and designed by Vancouver based Dominic
Smith, C boasts four distinct dining areas including the
main dining room, the Garden Patio, the mezzanine level
and the Wine Attic for more private dining. The restaurant
looks out onto False Creek Vancouver's False Creek
C Restaurant prides itself on the entire dining experience.
As one of the leading innovators of seafood, C offers
an exceptional range of unique food and beverage. The
restaurant's motto is to continuously develop so as to
always be the most comprehensive and well-known seafood
restaurant in the city. As the founding restaurant in
the Vancouver Aquarium's Ocean wise program, C is ultimately
dedicated to serving sustainable seafood from local waters.
back
to top |
|
 |
100
Mile Challenge TV Show
Based on the book ``100 Mile Diet: A Year of Local Eating'' and
hosted by its authors, Alisa Smith and James MacKinnon, this series
challenges the citizens of one Canadian town to survive for 100
days on food that originates within 100 miles of that town. The
part-docusoap, part-social experiment unfolds chronologically
and focuses on the personal story lines that develop as the townsfolk
weather the ups and down of the 100 Mile Diet. (read
more). |
 |
|
| |
|
Farm
Specific Participants: |
| |
1.
Pemberton Meadows - Pemberton
Meadows started out as a local supplier of naturally raised beef
only, but has added in produce as part of the farm specific program.
(web
site) |
 |
2.
North Arm Farms in Pemberton
- One of Clark's biggest vegetable producers, offering a wide variety.
Just started to received fresh rabbit from them, which rounds out
the protein source for the meal, but the emphasis is definitely
on more vegetables. "North Arm farms plays an important role
with us, due to their extraordinary root vegetable cellar, which
sustains us throughout the winter." (web
site) |
 |
3.
Swift Aquaculture - A beautiful,
5 acre piece of farmland in the district of Kent near Agassiz.
Within their quaint farmhouse and 2 barns on site lie an undiscovered
treasure of feisty crayfish, spicy wasabi plants, peppery watercress
and silky fleshed farmed coho salmon. Swift Aquaculture comes
with an incredible story of one committed, passionate cultivator.
His name is Bruce Swift.
Bruce and his wife,
Mary Lou, are both food scientists. Mary Lou specializes in dairy
sciences and Bruce has committed most of his post secondary education
to studying the Coho salmon. Using his specialized knowledge,
Bruce has created an enviro-friendly, land-locked, sustainable
system that links the salmon to the wasabi, the watercress to
the crayfish. The water from the tanks of the Coho is used to
fertilize the crops of wasabi and watercresss, and the algae pools
formed from the planting of the watercress and wasabi is used
as food for the crayfish. (read
more), The 100 Mile Swift-Aquaculture FoodTV (click
here). |
 |
4.
UBC Farms - The UBC Farm
is located on a 24-hectare site with 10 hectares of cultivatable
land. It is the last working farm in Vancouver, and as such is
positioned to serve an important role as a model sustainable farm.
Ultimately, the goal is for the farm to be a self-sustaining,
student-centred enterprise, providing a working model of an integrated
small farm system, serving both the academic and the growing residential
community on campus. (read
more) |
| |
|
Our
Local Artisan Farm Suppliers |
 |
Bamfield
Huu ay aht Community Abalone Project (BHCAP)
100 Pachena Road
Bamfield, BC V0R 1B0
(250)
728-3186
http://abalone.bamfield.ca/
At this point
in Vancouver, exclusive to C restaurant, the farm raised pinto
abalone is a perfect example of our attempt to assist organizations
designed to help our oceans ecosystems. The project's goal is
to replenish the wild populations of B. C.'s pinto abalone and
help it move towards being a more stable and sustainable population
which would allow them to be removed from the "Species
at risk" list. (read more).
|
 |
Emma
Lea Farms
2727 Westham Island Road
Delta, BC
(604)
946-8216
www.emmaleafarms.com
We
pick a lot of our own berries at this farm in the summer when
the fruit ripens, then preserve them for the winter menus by
making jam, jellies, drying and freezing. Preserving vine ripened
fruit at their peak allows us to make wonderful sorbets and
ice creams. We get raspberries, strawberries, currants and gooseberries.
|
 |
Farm
House Natural Cheeses
5634 McCallum Road
Agassiz, BC V0M 1A1
(604)
796-8741
www.farmhousecheeses.com
These
local artisan cheeses can be found near Agassiz in the Fraser
Valley. Debra Amrein-Boyes makes the cheese from the fresh milk
of her Brown Swiss, Guernsey, and Holstein cows. Raincity Grill's
determination to source out all things local discovered this
wonderful cheese maker on a farm tour of Agassiz. Debra's cheeses
immediately found their way onto our menus. It's well worth
it to take a trip to Agassiz to visit their farm gate cheese
boutique and maybe catch a glimpse of them making the product.
Their quality and constancy has raised the bar for local cheese
production and can be found at "les amis du fromage"
in Vancouver.
|
 |
Finest
at Sea (FAS)
4675 Arbutus Street
Vancouver, BC
(604)
266-1904
www.finestatsea.com
Finest
at sea is a Victoria based seafood producer, owned and operated
by fishermen. C was one of the first restaurants in Vancouver
to appreciate the commitment to quality, demonstrated by this
company, and in turn F.A.S. helped us demonstrate to other suppliers,
and to our industry as a whole, how serious we were in our campaign
to increase the quality of seafood available to restaurants
in this city.
Having established a foot hold in Vancouver by simply servicing
a need in the hospitality industry, they have now expanded into
a retail outlet on Arbutus allowing for our entire Vancouver
community to have access to quality seafood choices.
Fred
& Linda Hawkshaw
One of the most committed fishing families to sustainable harvested
wild B. C. salmon on the Skeena and Nass river systems, we believe
Fred and Linda are a shining example of a true commitment to
the future. Their experimental "tangle net" technology,
combined with live kill techniques and their attention to detail
produces the most sustainable and highest quality wild salmon
product available in the lower mainland.
We
get a selection of pink, sockeye and spring salmon depending
on the river and the year.
|
 |
|
| |
Glorious
Organics Co-operative
13-74-236 Street
Aldergrove, BC V4W 2J4
(604)
857-1400
The
Glorious Garnish and Seasonal Salad company was the "seed"
that germinated into one of the most respected, community oriented
suppliers we have in British Columbia today. Susan Davidson's
passion, unwavering will and determination cemented the fact
that the only possible winner of The Chefs' Table Society of
B.C's first "producer of the year award" could go
to none other than "Glorious Garnish". An example
of a company that has continually adapted to an ever changing
world, we are all in a better place because of them.
|
 |
Helmer's
Organic Farm
Pemberton Meadows
Pemberton, BC
(604)
894-6618
www.helmersorganic.ca/
The
entire family is engaged in the production of the finest potatoes
in the world. Situated in the Pemberton Valley, the "potato
seed capital of North America", the Helmer's potatoes begin
to show up on restaurant menus and in our farmers markets in
July. A perfect example of the kind of product I built my reputation
with, these potatoes taste wonderful with little or no help.
|
 |
Hilary's
Cheese and Deli
1282 Cherry Point Road
Cowichan Bay, BC V0R 1N2
(250)
748-5992
www.hilaryscheese.com |
 |
Hills
Foods Ltd.
Unit 1-130 Glacier Street
Coquitlam, BC V3K 5Z6
(604)
472-1500
www.hillsfoods.com
Mark
Hills and his family owned business have always been big supporters
of the hospitality industry in Vancouver. A leader in supplying
unique, high quality and hard to find specialty meat items,
Mark's products can be seen on nearly every menu in town.
|
 |
Island
Scallop Ltd.
5552 West Island Highway
Qualicum Beach, BC V9K 2C8
(250)
757-9811
www.islandscallops.com
Producers
of a sustainable farmed scallop, located from within one hundred
miles of the restaurants. nu restaurant + lounge had the privilege
and pleasure of launching such a remarkable product and because
of its reasonable price point, could be on every menu in Vancouver
that features sea scallops.
|
 |
Mikuni
Wild Harvest
1-866-862-9866
www.mikuniwildharvest.com
A
favourite of all the chefs in the company, the boys at Mikuni
never fail to impress us with their knowledge, quality and diversity
of product. A strong and successful company is built on its
product and its people, and the passion and commitment demonstrated
by the company representatives is second to none.
|
 |
North
Arm Farm
1888 Sea to Sky Highway 99
Pemberton, BC
(604)
894-5379
www.northarmfarm.com
Located
in Pemberton, near majestic Mount Currie, this is a 55 acre
farm of naturally grown fruits and vegetables. We look to North
Arm Farms for our celeriac, carrots and squash. Offering a wide
selection of vegetables throughout the season, the farm is accessible,
organized, easy to work with, and a great source of inspiration
to our young chefs.
If
you are in the Pemberton valley, I would suggest you stop by
their farm gate store to stock up on the freshest vegetables,
or sample some of the pastries coming out of their own kitchen.
Owner Jordan Sturdy will be growing Red Fife wheat exclusively
for Raincity Grill in the near future.
|
 |
Organic
Ocean Seafood
1505 West 1st Avenue
Vancouver, BC V6J 1E8
(604)
862-7192
www.organicocean.com
A
hook and line wild salmon troller, Steve Johansen, has always
respected our wild salmon resource and it is that common bond
that has helped our friendship grow. A perfect example of the
"New Breed of Fishermen", people who are pioneering
the idea of getting a better price for your product by focusing
on quality and supplying it to the local market.
Steve
was instrumental in helping with my dream, and in collaboration
with the Chefs' Table Society of B.C., successfully launched
our annual spot prawn festival. Now, also a spot prawn fisherman,
Steve and his buddy Frank supply Vancouver with super fresh
spot prawns with our first truly day boat fishery that is available
for retail down on Fisherman's Wharf.
Steve
Johansen of OOS has become a big part of all three of Harry
Kambolis' restaurants. From Organic Ocean's we get Pacific Bayne
Sound Scallops, wild spring salmon and the best spot prawns
in the world from our very own backyard, Sechelt. Steve and
his team, whether on his boat the Black Heart, at the False
Creek Fisherman's Wharf or distributing the Bayne Sound Scallop,
share the philosophy of Raincity Grill - local is best.
|
 |
Poplar
Grove Cheese
1060 Poplar Grove Road
Penticton, BC V2A 8T6
(250)
492-4575
www.poplargrove.ca |
| |
Salt
Spring Island Cheese Company
258 Reynolds Road
Salt Spring Island, BC V8K 1Y2
(250)
653-2300 |
| |
Sapo
Bravo Organics Vegetables
Lytton, BC V0k 1Z0
(250)
455-2392 ext 12
|
| |
Sloping
Hill Farm
2766 Munroe Road
Nanaimo, BC V9R 6X4
(250)
758-0529
In
keeping with our local philosophy, we seek many food sources
from the Gulf Islands and Vancouver Island. One of our favourites
is Sloping Hills Farm, where we get Berkshire pigs. These pigs
live the good life, naturally, outside. No need for medication,
animal by-products or hormones in the feed and so what we eat
is totally natural and tastes wonderful. Preserving the environment
and promoting agriculture diversity are the keys to the success
of this farm and to the future of our food.
Happy pigs make great pork and that is what Dirk and Birgit
have accomplished with their sustainable farming practices.
Their breeding stock are Duroc, Birkshire and Hampshire pigs,
and in a natural setting, their animals are simply are allowed
to be pigs. C was the first restaurant in Vancouver to discover
the uniqueness of these fantastic pigs, and the quality and
taste of the pork has quickly separated their product from the
rest of the pack.
|
|
Swift
Aquaculture
2244 Wilson Road
Agassiz, BC
(604) 796-3497
Located
in the center of one of the most diverse farming areas in the
Fraser Valley, Bruce Swift has created a very sustainable "Closed
Contained" fresh water salmon farm. He not only farms coho
for us, but is also experimenting with crayfish and his watercress
and wasbi plants benefit greatly as by products of fish farming.
Experimenting with a variety of vegetable, Swift Aquaculture
has allowed us to create a "farm specific" dish using
the variety of items that he produces and we believe that this
is moving us in the right direction for the future of local
food production.
|
 |
|
| |
|
About Executive
Chef Robert Clark:
Executive Chef Robert Clark uses C as his playground applying
his talent and skills to creating memorable dishes. Clark uses
local seafood delivered daily and from the bounty of produce he
handpicks from specialty food producers across the province and
from Vancouver's many ethnic markets.
Born in Montreal
and raised on the Gaspe Peninsula, Clark's passion for cooking
began at a young age: "Even as a child, I loved cooking.
My father, my grandfather... all the men in my family cooked.
That was just something we did."
Clark began his
formal culinary training at Ontario's George Brown College. After
graduating, he spent time working with some of Canada's top toques
such as Jamie Kennedy, Nigel Shute, Michael Bonaccini, Mark Thuet,
John Higgins and Nils Kjelson. Eventually Clark arrived in Vancouver
where he found his niche with the Kambolis Group.
back
to top
|
Beer Battered
Oysters with Large Pipette / Granville Island
(recipe)
|
Boiled
Nova Scotia Lobster & Grilled Foie Gras Sandwich, Spring
Greens, Truffle and Port Reduction
(recipe)
|
Smoked Sea
Salt Crusted Roasted Flat Iron Steak, Wilted Watercress, Brie,
and Tomato Salad
(recipe)
|
"Smoked C Salt" Crusted Baked Pacific Halibut with Preserved
Sungold Tomatoes, Baby Watercress, Apple and Hazelnut Salad
(recipe) |
|
|
