Skip to content

Menu Items for Eat. Give. Grow. 2014!

June 5, 2014

Our 5th Annual Eat. Give. Grow. Restaurant Campaign is officially underway! From now until the end of June, each of the participating restaurants below have added $1 to a special Growing Chefs! menu item(s). Each dollar raised will go straight towards funding our classroom program, which teaches kids about growing and cooking their own healthy food. Be sure to check out some of the mouthwatering dishes these fantastic restaurants are featuring in our campaign. We definitely plan on adding these restaurants to our dine-out list this June, and we hope that you do too!

 

THE ACORN
Artichoke Paté with Preserved Lemon + Walnut Salad and Juniper Croustinis 
A Vegan dish with a Gluten Free Option – something everyone can enjoy!

The Acorn EGG artichoke pate

(photo by Scout Magazine)

 

BIG RIDGE SURREY
Tokyo Salmon Bowl
Wild Sockeye salmon, bok choy, shiitake mushrooms, spicy togarashi sauce, tempura green beans.

Big Ridge Surrey - EGG

 

CAMPAGNOLO
Ever-Changing Vegetable Contorni

  

CHAMBAR
Foie de Canard “Villa Lorraine”
Spiced foie gras terrine, port reduction, kriek granita & truffled brioche french toast.

Chambar EGG item

(photo via Ki Communications)

  

EARLS – GUILDFORD & PORT COQUITLAM
Dry Ribs
  

 FABLE
Chickpea Fritters Appetizer
With curry mayonnaise, pickled red onions and pea shoots.

  

HOMER ST. CAFE & BAR
Fried Chickpea Dip and Crisps 

Homer St Dish
  

  

THE JUICERY CO.
Cold Pressed ABC Juice (Apple, Beet, Carrot)

  

MAENAM
Thai and Ginger Cocktail
Rye whiskey infused with cassia bark and galangal, passion fruit, fresh lemon, vanilla bean, angostura bitters, topped with ginger beer

maenam thai ginger drink EGG

Pad Thai
Fresh rice noodles, tamarind, peanuts, tofu, egg, and sustainable prawns

maenam pad thai EGG

  

MARKET

Roasted Sablefish with Scallion Chili Compote and Thai Basil.
Soy Glazed Short Ribs with Apple-Jalapeno Puree.

market EGG item

(photo via Ki Communications)

  

NICLI ANTICA
Feature Pizza
Nicli will also be accepting donations on our behalf!

  

NUBA
Red Lentil Soup 
Organic red lentils with veggies and aromatic spices [VE+GF]

  

POURHOUSE RESTAURANT
Kale Salad
Smoked bacon, croutons, & anchovy dressing.

Pourhouse Kale Salad EGG

  

TABLEAU BAR BISTRO
Albacore Tuna Nicoise Salad with tomato dressing.

tableau EGG dish

  

TACOFINO
Sole Salad
Spring Lettuce, Mint, and Mustard Greens
Pickled Hakurei Turnips, Shaved Radish
House Made Ques
Chili, Orange, Lime and Pepita Vinaigrette

  

VERA’S BURGER SHACK
Burger of the Month
4ox PB&J burger w/ creamy kraft peanut butter, raspberry jam, and chipotle mayo.

  

WILD RICE
All desserts

  

BURDOCK & CO.
CAMPAGNOLO ROMA
DELTA BURNABY – e.b.o Restaurant
DELTA GRAND OKANAGAN – Grand Bay Cafe Restaurant
DELTA VANCOUVER AIRPORT – Pier 73
DELTA VANCOUVER SUITES – Spencer’s Resto Lounge
DELTA VICTORIA OCEAN POINTE RESORT AND SPA  – LURE Restaurant & Lounge
NOOK
PROVENCE MARINASIDE
TAVOLA
TRAFALGARS BISTRO

Thank you so much to all our participating restaurants!

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: