Andrew Wong

Andrew Wong, owner of Vancouver’s Wild Rice restaurant, dishes about dishing up local.

Describe Wild Rice’s relationship with local farmers, fishermen, and ranchers.  How does this figure in to Wild Rice’s ethos?

We try to connect with the producers as much as possible. We generally visit the farm or ranch before we decide to do business.

We know each fisherman who brings us our seafood. By doing everything locally, we support community and businesses that already have a tough go of things. We also cut down on fuel use.

What sparked your interest in supporting local farmers? Why is this important to you?

It's always been an interest of mine. My aunt farms, my uncles fish, my girlfriend grew up on an apple orchard. For me, it's a way to really know about the quality of a product.

How does Wild Rice work with Oceanwise and The Green Table? How does this inform your menu?

By being a part of the education process. Making myself available for both customers and other restaurants when it comes to questions of logistics or finance. By participating in locally driven events that promote the causes.

Describe any issues you’ve experienced while working within the guidelines of both organizations. Where are the limitations? 

Something may fall under the guidelines of one but not the other, so the challenge is abiding by two sets of restrictions on top of my own. For example, wild baja sea prawns that are harvested with ticklers may be Oceanwise but may not be coming from within an acceptable distance for Green Table. Or maybe someone locally does a Green Table sanctioned "foie gras" which doesn't concern Oceanwise, but I won't serve it by my set of principle.  

Do you see a resolution to these issues?

There is always going to be give and take but the future looks promising due to a raise in consciousness.

Any favorite community events?

“Chef to the field” and “Feast of fields” are two local events that promote our farming communities. They both drum up a lot of public interest and attendance to see us showcase our food. The first event throws in a black box cooking competition involving harvesting your own vegetables from the field and using the mystery protein to create three dishes in two hours.