Updated: 7 days ago
On August our Roving Refinery social was held at The Clay Pigeon. This dynamic new team of restaurateurs Jeffrey Weatherhead, Morgan Hradecky and Jennifer Hobbins with the help of executive chef Genevieve Laplante cooked up a variety of delightful dishes and shared their story on how they came to open this exciting new restaurant. In terms of food vision they want to keep things local. They source all meats from Two Rivers Specialty Meats in North Vancouver and eggs from Farmer Ben’s in Duncan.
DRA President, Wendy Bowkett said “Still can’t decide which dish was my favourite, though I’m leaning towards the figs with blue cheese and bacon jam!”. The Clay Pigeon is on 1002 Blanshard (corner of Blanshard and Broughton). Like them on Facebook http://ow.ly/ehcTW