Keeping it Fresh with Field & SocialMarch 6, 2019
Established in the bustling city of Vancouver in 2016, Field & Social has quickly gained a name for itself in the gastronomical scene. Field & Social is a health conscious eatery that prides itself on its thoughtfully crafted creations made from fresh, seasonal ingredients.
Here at Moe’s Home Collection, we’ve got a crush on Field & Social. One of the perks of working with us are our monthly staff lunches most often catered by Field & Social. We believe that if you eat well, you’ll feel great–and we’re all about our employees feeling good while doing the work they love.
We’re passionate about collaborating with like-minded people–we even helped co-design Field & Social’s downtown space! Many of their pieces, like their free-standing bar stools and communal wood tables, were furnished by Moe’s Home Collection. The salad shop was styled to perfection by interior design company Janks Design Group. Mixing natural and industrial elements, they were able to create a space of Scandinavian simplicity that is fresh, like their food, and modern, like their approach.
We sat down with Barbora Samieian, co-founder of Field & Social, to find out more about our favorite salad shop and its design influences.
What inspired you to open Field & Social in Vancouver?
We saw a need for quick-serve healthy options that marry delicious food with a thoughtful aesthetic.
What inspires your dishes? How often do you rotate your menu?
Our team is inspired by the food we eat when we travel, the seasons in BC, and our customers! We have 5-6 core salads and rotate the rest every 8-10 weeks.
How did you come up with the design for your store? Was there certain inspiration behind specific pieces?
We always envisioned the space as a place for the community to gather and collaborate, not only over a meal, but through events such as workshops and pop-up lunches. The communal tables were an important center piece for the space. We also wanted to encourage bar seating to take advantage of the bright natural light streaming into the space. The copper fixtures we have in the store bring some warmth, making the shop feel more inviting.
We’ve heard Field & Social sources all of its ingredients locally. Tell us about your reason for wanting to work with local producers?
We try to source local as much as we can, and we’re proud to work with many local producers, such as: Tempea Tempeh, GRAIN for our Canadian sourced grains, Blue Heron Creamery for our vegan cheese, and of course, Dickie’s Ginger Beer, the Juice Truck, and Culture Craft Kombucha for our drinks.
We are very fresh based–we make all of our dressings in-house and cook our grains and veggies fresh every day. The quality of the ingredients, as well as the relationships with suppliers in our community, are really important to our team and customers. We source our local ingredients for two main reasons: their quality, and our commitment to being environmentally sustainable.
We love your focus on collaborations within the community. Can you tell us more about some collaborations or initiatives Field & Social is passionate about?
Chef Canada finalist Mark Singson, to registered dietitian Lindsay Pleskot–we love collaborating with friends in the community on both menus and events. In the past we’ve done a brunch series with Juno Kim, cocktail making workshops with Max Borrowman, and had flower arrangements created by Celsia Floral. We also support the community through Mealshare, where $1 from every Smoked Salmon + Dill salad we sell is donated to their amazing program to provide a meal for a youth in need.
Field & Social just celebrated their two-year anniversary. What can Field & Social fans look forward to in the years to come?
We’re excited to continue growing, experimenting, and collaborating! Also, we have a new location that just opened up downtown!
Visit Field & Social:
415 Dunsmuir St, Vancouver, BC V6B 1X4
214-1055 West Georgia, Vancouver BC V6B 0K9 (now open!)