Best Regional: Aurora

In a category now crowded with local heroes, Aurora’s (Gold) Jeff Van Geest relentlessly pursues regional, seasonal and sustainable ingredients. Sourced through close ties with local purveyors, and even foragers, Van Geest continues to inspire entire communities of like-minded thinkers. Aurora’s sleek, minimalist room enlightens the Main Street corridor with Van Geest’s ethos evoked in both the changing seasonal menus and unswervingly B.C. wine list. At Bishop’s (Gold), chef Dennis Green (now a decade-long veteran at the Fourth Avenue champion of where we live), also exploits the seasonal larder. Produce from Hazlemere Farms (see Best Supplier/Producer, page 99) marries prime daily fish offerings such as pan-roasted Hecate Strait halibut brought to the back door. Proprietor John Bishop (with whom Green co-authored Simply Bishop’s) refracts our sense of place through local art and wines, and the certainty that less is much more. The commitment of Raincity Grill (Bronze) owner Harry Kambolis and chef Andrea Carlson is best summarized in her 100 Mile Tasting Menu. “Best of all,” said one jury member, “at Raincity, they make it taste good…even in January.” Honourably mentioned Robert Clark’s menus at C Restaurant star Kagan Bay scallops, Skeena wild salmon, North Pacific sablefish and local oysters; “New chef de partie Quang Dang adds a further dimension,” said one judge. Meanwhile, at West (see Restaurant of the Year, page 74), “David Hawksworth rhymes regional and long distance ingredients with rigorous technique.”

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