Written By Gary Hynes Edibles / Sustainability Aug 1, 2014 Meat of the Matter Dinner SHARE VIA: Facebook Twitter PinterestA five-course feast of meat to help support Vancouver Island meat producers. From the press releaseThe MatterAs island meat producers strive to provide quality product throughout Vancouver Island, farmers like John & Lorraine Buchanan at Parry Bay Sheep Farm face ever-changing rules and insurance restrictions, all of which gradually eat away at their razor-thin margins. Despite running a successful sheep farm for over 30 years, the challenges presented to farmers like the Buchanans are ever-mounting: delivery & transport cost increase due to insurance increased insurance costs for visits from local children mounting challenges and costs at the meat packing facility they maintain The MeatThis 5 course meal will feature meat from island-bred and grown animals and farmers; hormone-free, grain-fed, free-range chicken, beef, pork and lamb prepared and cooked by some of Vancouver Island’s best culinary minds.With the hopes of raising awareness and supporting our island meat producers, there’s not better way to acknowledge quality island-raised meat than to cook and eat it in a beautiful setting.This event is NOT about just contributing money – we all need to help raise awareness of the bureaucratic challenges that our local producers are facing. Event InformationTICKETS: visit parrybay.eventbrite.caWHERE: in a barn on Parry Bay Sheep Farm, Metchosin, Vancouver IslandWHEN: Thursday August 21 6:00pmWHO’S COOKING: ICC members representing Cafe Brio, Hotel Rialto, Vista 18, Spinnakersfarmersisland chefs Collaborative SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Get Fresh January 18, 2018 Delicious Citrus “Citrus’s naughty by nature proclivities ensure an ever-expanding family tree.” It’s funny isn’t it, that flavours as zippy and ... Read More Sponsored / The Big Picture January 10, 2018 New Year, New Trends! Our 2018 Predictions From working closely with hundreds of chefs and restaurants across North America over the past 6 years, there’s no doubt that we pick up a thing or ... Read More Preserves / Sponsored October 13, 2017 Bonne Maman Partners with Toronto Shops for a Special Tasty Offering Ready to spread some joy throughout the GTA, jam producer Bonne Maman has partnered up with top artisan shops across Toronto for the 1st annual JAM ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More Comments are closed.