Chef Chris Whittaker of Forage Restaurant in Vancouver will prepare a feast at Fraser Common Farm in Aldergrove.

Feast in a Langley field

The third annual feast with chef Chris Whittaker is all about finding food locally.

What is local? For some it’s the farmers’ market, U-pick berries, or the 100 Mile Diet. For others it’s wandering into the backyard to pick greens for tonight’s salad.

Experience the taste of gourmet local food while dinning long-table style alfresco at the third Come Forage with Chef Chris Whittaker event at Fraser Common Farm Co-operative in Aldergrove on Aug. 2.

The feast includes going “whole hog” and this year, the hogs will be more local than ever according to Tallulah Winkelman, a member of the co-op.

“We’re doing two smaller pigs, they’re heritage pigs,” said Winkelman. “We’re super excited about using our neighbour’s pigs. They try to feed them on entirely recovered food waste.”

It may be called waste, but these pigs eat well. Winkelman noted they actually get the off-cuts of Nature’s Path brand granola as part of their diet.

“And the farmers that raised the pigs are going to be there,” she added.

In addition to the pigs roasted on a spit at the site, guests will have the opportunity to forage for food with Whittaker. It’s bringing local right down to the earth as dinner is found on the farm and prepared in the shipping container turned kitchen in the field where dinner will be held.

When guests arrive at 4 p.m. they can expect appetizers, entertainment, as well as beer and wine. This too will be local. Cheese comes from Agassiz’s The Farm House Natural Cheeses, wine is provided from Lotusland Vineyards in Abbotsford, and Delta’s Four Winds Brewing Company is bringing the beer.

“It’s really nice that they’ll be on hand,” Winkelman said of Four Winds. “They just won best craft beer in Canada.”

Tickets are still available at for $100 and include everything from the gourmet dinner to beverages and entertainment. The event sold out last year.

“This year the money will go towards winterizing [the shipping container kitchen], more shelving, a fridge… and to keep moving that space toward being more functional for groups.”

For those interested in setting up their own event at Fraser Common Farm, email


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