Written By Guest Writer First Look / Places / Victoria Mar 8, 2017 First Look: Farm and Field Butchers SHARE VIA: Facebook Twitter PinterestRebecca Teskey opened Farm and Field Butchers in December 2016 so she could use both her passion for cooking and lessons learned in a pre-veterinarian program to provide customers with quality, locally sourced meat from ethical farms.“I was half-owner of the Village Butcher in Oak Bay until I sold my share last July and opened my own place. I love to do my job of sourcing and making great products for my customers,” Teskey explained while taking a few minutes away from her busy shop where she makes use of everything from the animals they butcher. “I make two kinds of ramen broth from pork and poultry, confit from pork shoulder, bacon jam, steak sauce, duck confit and sausages, including date and brandy, plum and brandy and pecorino and arugula.“I really like to serve people and produce interesting things for them,” the young butcher continued. “We make marinated chicken halves, stuffed roasts, lots of products where my customers just have to throw them in the oven and enjoy wonderful meals.”Local sources include pasture-raised lamb from Lorraine and John Buchanan’s Parry Bay Farm and Violaine Mitchell and Tom Henry’s ethically grown heritage pork from Still Meadow Farm. Teskey and her staff of six practice whole-animal butchery to produce a vast offering of organic, free-range products in their new, 1,777-square-foot space in the heart of Victoria’s burgeoning food district at Fort and Blanshard Streets.“I have an amazing staff,” Teskey enthused, “and I’ve learned the importance of nutrition that comes from the ethical treatment of animals.”Besides her pre-veterinarian study, Teskey spent six years working in one of the most prestigious and highly regarded kitchens in North America as well as other restaurants during her San Francisco Bay-area sojourn a decade ago.“If I mention the name of the place in Berkeley, it’s the only thing anyone will ever write about,” Teskey joked. “It was an important learning experience, but so was my schooling, my other restaurant experience and my six years at Village Butcher. At Farm and Field, we’re using 200 chickens, one cow, eight pigs, several lambs and mutton, rabbits, ducks and turkeys every week, and we try to respect the animals and our farmers’ labour by using all parts of the beasts. Besides butchering meat, I’m making a lot of quality products in my kitchen, and my staff and I are loving the experience.”Farm and Field Butchers1103 Blanshard St. | 250-415-8387 | farmandfieldbutchers.com– BY JOSEPH BLAKE (photo by Rebecca Wellman) SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Destinations / First Look June 26, 2017 Newly relaunched Cure Lounge in Whistler is just in time for summer fun Nita Lake Lodge proudly relaunched its Cure lounge just in time for some fun in the sun during Canada’s 150th summer. Built in 2008, Nita Lake ... Read More First Look / Vancouver June 21, 2017 Vancouver Buzz May/June 2017 Springtime in Vancouver, love is in the air with a touch of Paris. A French invasion of pastry is taking over Vancouver with Laduree’s new location ... Read More First Look / Restaurants / Victoria March 24, 2017 First Look: Café Mexico Café Mexico is a busy local cantina with a brand-new look and feel. The café’s roots reach back to the 1980s and the original Tex-Mex trend, when ... Read More First Look / Vancouver March 15, 2017 New Openings in Vancouver We have had a handful of bright sunny days so far; that we keep hoping are signaling the end of winter and the coming of spring, but it hasn’t ... Read More First Look / Victoria February 2, 2017 FIRST LOOK: The Empress Hotel’s Q Restaurant The Empress is one of Canada’s grande dames, the westernmost of the railway palaces that include Quebec City’s Chateau Frontenac and Alberta’s ... Read More First Look / Victoria January 9, 2017 Deliverance: Getting the food you want without venturing beyond your front door. OK, sure, soups and stews are great, but at this point can we just be honest and say they’re getting a bit old? When the first whispers of winter ... Read More Comments are closed.