Meat of the Matter Dinner

A five-course feast of meat to help support Vancouver Island meat producers.

 From the press release

The Matter

As 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 Meat

This 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 Information

TICKETS: visit parrybay.eventbrite.ca

WHERE: in a barn on Parry Bay Sheep Farm, Metchosin, Vancouver Island

WHEN: Thursday August 21 6:00pm

WHO’S COOKING: ICC members representing Cafe Brio, Hotel Rialto, Vista 18, Spinnakers

Written By:

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 ...

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