Brewery and the Beast

On Sunday June 16,  I attended the ultimate meat festival that was unlike anything I had seen locally. Held on the grounds of Concord Pacific Place, the backdrop couldn’t have been more stellar as it was situated overlooking False Creek.

Two Rivers Meats roasting lamb on the spit

Two Rivers Meats (they were the meat sponsor of the festival) roasting lamb on the spit and it was absolutely delicious, these guys should open their own restaurant.

The chefs and restaurants at the over 30 restaurants from all over the city, the island, Whistler and the Sunshine Coast featured many different types of meat from lamb (and there was a whole lot of lamb) to bison, beef, chicken, pork ……

Chef Dan Craig with their Grilled Peace Country Lamb with Sweetbread Stuffing and Salsa Verde

Chef Daniel Craig and his team at EBO Restaurant served up Grilled Peace Country Lamb with Sweetbread Stuffing and Salsa Verde.

Chef Alex Hon (left) of West Restaurant with their BBQ Duck Lettuce Wraps

Executive Chef Quang Dang and his Sous Chef Alex Hon of West Restaurant with their outstanding BBQ Duck Lettuce Wraps.

Executive Chef Chris Whittaker of Forage Restaurant with his Peace Country Lamb Belly with radish salad and wild green chimmichurri.

Executive Chef Chris Whittaker of Forage Restaurant with his Peace Country Lamb Belly with radish salad and wild green chimmichurri.

Executive Chef Vikram Vij of Vij’s Restaurant cooking his “This is Not Butter Chicken”

Executive Chef Vikram Vij of Vij’s Restaurant with his “This is Not Butter Chicken”

Executive Chef Vikram Vij of Vij’s Restaurant with his “This is Not Butter Chicken”

Executive Chef A.J. Jackson of Darby’s flipping his Beef Burger patties.

Executive Chef A.J. Jackson of Darby’s with his Beef Burgers.

Peckinpah Restaurant with their Carolina Style Pork Side Ribs.

Peckinpah Restaurant with their Carolina Style Pork Side Ribs.

Executive Chef Chris Kabush and his team from Glowbal Grill roasting their lamb on the spit (in the background)

Executive Chef Chris Kabush and his team from Glowbal Grill roasting their lamb on the spit and serving Lamb on a baguette.

Executive Chef Jimmy Stewart of House Guest posing for the camera.

Executive Chef Jimmy Stewart of House Guest posing for the camera.

Executive Chef Roy (left) of Tuc Restaurant with their Hanger Steak A la Bourguignon

Executive Chef Roy of Tuc Restaurant with their Hanger Steak A la Bourguignon

Nuba Restaurant with their Baharat Spiced Lamb with Date Reduction and Hummus

Nuba Restaurant with their Baharat Spiced Lamb with Date Reduction and Hummus

Isabelle of Namasthe Tea Co serving up refreshment

Isabelle of Namasthe Tea Co serving up refreshment on this hot day, I enjoyed a couple of cups of their Wild Roots Beer Ice Tea.

Chef Lila Gaylie of Lolita’s Cantina with their Pemberton Meadows ground beef and chorizo taco

Chef Lila Gaylie of Lolita’s Cantina with their Pemberton Meadows ground beef and chorizo taco

Tap & Barrel’s Bacon Chips

Tap & Barrel’s bacon chips that were used to top their sausage buns

Doubled up on desserts with Iced Salted Caramel Mocha from Oughtred Coffee (left) & Kale & Nori Culinary Arts with their Chocolate Whisky Cake (right)

Oughtred Coffee of Victoria serving up delicious Iced Salted Caramel Mochas along with Chef Jonathan Chovancek and Mixologist/Sommelier Lauren Mote of Kale & Nori Culinary Arts with their Chocolate Whisky Cake.

The event was supported by Two Rivers Specialty Meats and The Phillips Brewing Company, Brewery & The Beast focuses on food education and promotion of local farms and businesses. All proteins used by the chefs were of the highest quality: only hormone and antibiotic-free, ethically raised meats from British Columbia and Northern Alberta will be served. Brewery & The Beast supported The BC Hospitality Foundation, donating partial proceeds to benefit its mission to provide financial assistance to the industry’s ill or injured workers.

I really don’t know how the organizers could top this stellar event when they do it all again next year, other than what would have been helpful to receive a map with menu descriptions of each of the restaurants offerings. This was a very well organized event and one that was enjoyable to attend and I can’t wait to attend it again next year.

By: Richard Wolak