Savour the farm-to-table experience at its freshest at Aura Restaurant. Ingredients are sourced daily from local farms, foragers, and Nita Lake Lodge’s own rooftop garden with over 30 types of herbs and 40 different vegetables. Fresh ingredient-driven, vegetable-forward recipes, showcasing local produce from Pemberton Valley, are featured on Chef Moran’s reinvented menus.

This spring, Nita Lake Lodge welcomed new Executive Chef Paul Moran. A Vancouver native, Chef Moran has traveled the world, cooking in some of the finest restaurants from Paris to Montreal. Most recently, Chef Moran beat off fierce competition from across the country to win the inaugural Hawksworth Young Chef Scholarship competition, and completed his international stage at Restaurante Pujol in Mexico City.

Chef Moran will be running foraging classes and dinners at Aura Restaurant every Wednesday this June, September and October. Guests can join a three-hour foraging class ($30), five-course foraged Chef’s dinner ($50), or combine both to enjoy a foraging expedition and a special Chef’s dinner ($70) at Aura Restaurant.

Check out these recipes courtesy of Chef Paul Moran and Senior Bar Supervisor Jan Madsen!

Yellow Fin Tuna Tostada

Tuna Tostada

Roast Sablefish

Roast Sablefish

Sorrel Sorbet with Rhubarb, Strawberries, Elderflower and Raspberry Meringues

Sorrel Sorbet

Veruca Salt Cocktail

Veruca Salt Cocktail

 

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