Thursday, November 19, 2015

Tis the Season to Feast and to Give Back

Perch Supports Student Programs with Holiday Menu

[Vancouver, BC] For many, the holiday season is a celebration of family, friends, coworkers and the resources that we have in life. As we sit down to celebrate this special season with a big feast, it is also a time to think about the spirit of this holiday: giving back.

With this in mind, Perch, Vancouver's newest non-profit restaurant, has created an exclusive, artistically deconstructed and contemporary-Canadian holiday menu that allows you to have the best of both worlds during this season.

Enjoy a four-course meal featuring local and sustainable ingredients while supporting AMS student programs at UBC, including the Safewalk, Sexual Assault Support Centre, Food Bank and more.

For only $35.00 (tax included, gratuity excluded), you and your group can share your act of kindness over a tasty meal including Slow Roasted Turkey Breast and Confit Leg with Stuffing or a BC Belgian Endive Salad with Apples and Hazelnuts. Vegetarian options are available. A wine pairing can also be added to each course for only $19.00.

Perch's full holiday menu is available online at: bit.ly/1NIBJbS

"As a non-profit restaurant, giving back to our community is always a priority. What better way to celebrate the holiday season than with a delicious feast, great company and a good cause attached. It's almost effortless, considering that many, like myself, will be dining out anyway." - Terry Hayashi, Perch Restaurant manager.

Manager Terry Hayashi and chef de cuisine Gus Stieffenhofer-Brandson (Credit: Kuna Photography)

About Perch:

Located on the rooftop of the AMS Student Nest at the University of British Columbia in Vancouver, Perch Restaurant offers an elevated dining experience at a sustainable, sophisticated and affordable price. Perch, a non-profit, is committed to innovation and sustainability from all aspects- environmental, financial and social. With Gus Stieffenhofer-Brandson as chef de cuisine, Perch brings high-quality and modern flavours to seasonal, local ingredients and a smartly chosen list of wine and craft beer. Open Tuesday to Sunday from 11:00am to 8:30pm.

L to R: Joon Woo Song, Kris Bihis, Zach Koon, Gus Stieffenhofer-Brandson, Ji Leon Lee, Wei Jun Jin (Credit: Kuna Photography)

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