Page 13 - VIDS_Spring2020

Visa Infinite® Dining Series
THEACORN | WedMay6 | 5:30/8:30PM✦ 3995 Main St, Vancouver
$125 per person (Includes food, wine and gratuity; taxes extra.)
Click here to book or call: 1-888-711-9399
Collective cool: veggies are the star at this chef collaboration at The Acorn.
Who knew vegetables could be this beautiful? Well, the team behind The Acorn, for one. One of Vancouver’s favourite restaurants—and No. 1 on Big Seven Travel’s list of the world’s 50 Best Vegan Restaurants— is welcoming Executive Chef Scott Winegard from Farm Spirit of Portland for a collaborative feast of vegan and vegetarian fare. Expect a bounty of local and seasonal Spring ingredients transformed into colourful works of gorgeously plated food art. Expect, too, hand-crafted cocktails and exciting terroir-driven wines. Food that’s great and makes little impact on the planet? What could taste better?
ABOUT SHIRA BLUSTEIN
The founder and general manager of The Acorn came to vegetarian dining from her years as a punk
and indie musician touring Europe and North America, always in search of meat-free dining options.
It became her mission to create a delicious and creative vegetable-forward dining experience unlike anything she had encountered in her travels—and to establish meaningful connections with local farms, foragers and wineries. Since opening in 2012, The Acorn has picked up national awards for excellence, has been featured in the New York Times, Bon Appetit, and was deemed one of the best vegetable-forward destinations in the world by CNN and The Daily Meal.
ABOUT DEVON LATTE
The Acorn’s Head Chef began his culinary career studying at Le Cordon Bleu in Ottawa, graduating
with distinction at 18, the youngest ever graduate of the prestigious school. From there it was on to the National Arts Centre in Ottawa before moving to Montreal, where he eventually rose to Head Chef at the popular oyster bar Notkins and Co. But the West Coast and its wild-crafted ingredients were calling, and after travelling through Europe and Asia, in 2017 he found himself at The Acorn, where he spent two years as Chef de Cuisine before becoming Head Chef in 2019.
ABOUT SCOTT WINEGARD
Scott began his culinary career at Manhattan’s macrobiotic restaurant Angelica Kitchen. There, his eyes were opened to the wonders of seasonal plant-based cuisine where he spent nearly a decade learning and nurturing a passion to cook thoughtfully-sourced cuisine from local farms. Scott joined chef/owner Aaron Adams at Farm Spirit in 2019, bringing his globally-inspired technique and culinary style to the bounty of the Pacific Northwest. Since his arrival Farm Spirit has added two new concepts, Fermenter and Folklore to the Farm Spirit Family.
TASTY FACT
Farm Spirit is not just Portland’s top high-end vegan restaurant: it’s a collective of cooks, producers, potters, gardeners, brewers, vintners, farmers, foragers and other craftspeople celebrating all that is delicious in Cascadia.
Note: This event will have two seatings, 5:30 p.m. and 8:30 p.m., and may have communal dining. Please keep this in mind when booking tickets. This event will run 2-3 hours and venues are not suitable for young children.
®Visa, Visa Infinite & Visa Infinite Privilege are trademarks of Visa Int., used under license. © 2020 Visa. All Rights Reserved.
Terms & Conditions: ✦Cardholders will be informed at least five business days prior to an event of any postponement or cancellation. In the event of a cancellation, cardholders will receive a full refund. The offers described herein are only available to Canadian Visa Infinite and Visa Infinite Privilege cardholders. The appearance by all chefs, sommeliers and bartenders is subject to change without notice. Seating requests are always considered but cannot always be accommodated and some events may have communal seating. Offer is based on availability and additional terms and conditions may apply. Visit visainfinite.ca for details.