Fable Kitchen is making the first Wednesday of every month extra tasty. 

The Kits farm-to-table staple, loved by everyone from yoga moms to the Michelin restaurant guide, is starting a new monthly event series. It kicks off in April, with chef Sam Fabbro (from New West’s exquisite El Santo) joining forces with Fable’s chef Matthew Villamoran for a collaborative three-course menu. 

For a very reasonable $60, the Fable x El Santo collab features locally-sourced ingredients from BC farmers, foragers, and fishers, with options including a fresh Albacore kinilaw; confit duck leg salad; citrus-cured Pacific lingcod; stinging nettle risotto; and cornmeal cake served with duck fat caramel.

May will see a prix-fixe four-course tasting dinner presented in partnership with Victoria’s Driftwood Spirits, while June has Fable teaming up with Salt Spring Island Wild Cider for a similarly curated experience. 

“It’s an honour for me to be able to pay homage to what Fable has become over the past 10-plus years,” Villamoran says in a statement, “and continue building on its legacy as one of the city’s pioneering farm-to-table restaurants.” 

Villamoran joined the Bib Gourmand-awarded restaurant in 2023, and promises there will be more delicious Wednesday dinners to come through the rest of the year. 

“I feel like I’ve come full circle,” he adds, “and have free rein to showcase the amazing ingredients we have at our disposal year-round on the West Coast.”

Bon appetit—or as the kids say, bone apple tea! And no doubt all Fable’s bones, apples, and tea are locally sourced.