Written By Elizabeth Nyland Edibles / Food Events Oct 2, 2012 The Brewery and the Beast Meat Festival Brings Home The Bacon SHARE VIA: Facebook Twitter PinterestSmoken Bones Cookshack's duck sausages. Photos by Elizabeth NylandVICTORIA Entering the backyard of Phillips Brewery for the first time is a somewhat misleading venture. A narrow corridor leads to an open space with a loading dock smack in the centre. But with a little planning (like six weeks, maybe) and the mind of an avid meat fan, and you can fit an amazing number of vendors into this tight space.For Brewery and the Beast, 28 different booths mashed themselves into the backyard along with another 700 hungry meat eaters. The word of the afternoon was definitely “gluttony”.Duck liver ice cream with duck fat praline from Organic Fair. Photo by Elizabeth NylandAs far as the eye could see there was meat, grease, smoke and happy people carrying around little wooden boards soaked in jus-y goodness. Booths were manned with piles of meat in various forms from whole pigs, tomahawk steaks (a rather impressive looking whole rib with a steak on one end), two inch thick ribeyes, whole beer can chickens, and medieval looking sausage smoking devices. There were whole lambs, confit bacon cooked in duck fat, people milling around chomping on enormous bones, talk of the “meat sweats” and protein overdoses and a whole lot of very stuffed bellies. Of course there was also line ups as far as the eye could see for the first two hours, but those died down as people struggled to fit more food inPrime Steakhouse & Lounge flank Steak. Photo by Elizabeth NylandAmong all these enormous hunks of protein were other forms of the good stuff too. Standouts included duck liver ice cream from Cobble Hill’s Organic Fair with duck fat praline (I had three helpings), duck and goose sausage from Smoken Bones Cookshack and and a ridiculous number of sauces (plus a BBQ sauce fountain) and truffled frites from the Marina Restaurant – a line up which never faltered throughout the entire festival.Porterhouse steaks lined up at the Marina Restaurant stall. Photos by Gary HynesI suggest next year, along with your free wooden “plate” a series of tips for eaters including, but not limited to, pacing yourself, drinking some water, not forcing oneself to eat all the fillers (buns, breads, etc.), and switching back and forth from beer to food and back again. For most of us, this was a first experience at a meat festival, I think we all got a little ahead of ourselves trying to eat one of everything.From left to right: Housemade Pastrami Melts from Pig. Ale Braised Fraser Valley Pork Cheeks w/ Housemade Waffles, Italian Plum Preserve + Cracklin’ & Kale from Vis a Vis. The welcome. Photos by Gary HynesBut for the most part, what I took away from this event was the sheer number of people, farmers, chefs and fans who participated in such an amazing festival of food. All the meat was sourced as locally as possible and every vendor displayed the farm name where the meat was sourced either in the booth itself or listed on the handout given to each festival goer. Fortunately, organizer Scott Gurney promises this will be an annual event. Bring on the meat!ChefsfestivalsFolksmeatVictoria SHARE VIA: Facebook Twitter Pinterest Written By: Elizabeth Nyland ... Read More You may also like EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Comments are closed.