If you go directly from farm to table, you get Fable, it seems. This concept is the brainchild of chef Trevor Bird, who first began conceptualizing the restaurant while competing in the second season of "Restaurant Wars." Trevor visualized an open kitchen around which guests could gather and interact with chefs as they prepared the food.
The menu is somewhere between a diner and upscale dining. You can get a good basic burger, a grilled cheese with pulled pork or steak and eggs. Likewise, you can get vegetarian taglietelle, quinoa salad, onion gnocchi or smoked duck breast. Whatever suits your fancy, everything is made from scratch and from fresh, local ingredients.
Opened in the mid-1930s, the Fraserview Golf Course continues to provide golf lovers with one of... Read more